Ok, so it is a themed Works for Me Wednesday edition today. The question as posed by Lysa TerKeurst of Prov. 31 Woman fame is this: It’s 5:15 pm, the kids are hungry, you have a headache, hubby is almost home, and the pantry has three things in it. What is your BEST last-minute meal recipe?
Now, I am a big fan of Lysa. I have heard her speak and she made me almost pee my pants laughing. I am pretty sure she would love “The Challenge” cause her talk was all about things your husband wished you knew. But Lysa, I am just not sure I have a good answer and that is causing a big bloggity problem.
I mean the real answer would be, we go through McDonalds drive thru or over to Smokey Bones (not sure that is so helpful). Or the typical stand-bys: PBJ, grilled cheese, frozen pizza or mac’n’cheese (pretty sure that is not what she is after). I could also truthfully tell you that we rarely have this problem thanks to the fabulous Leanne over at Saving Dinner which would frankly be a phenomenal blog post for WFMW if I hadn’t already done it over here.
So one might suggest I don’t do WFMW this week instead of rambling on incoherently about nothing relevant to the topic let along remotely helpful. That would be a great suggestion, but I can’t resist the Mr. Linky and the race to get in the top 10 of posts (it’s like some sort of really unhealthy gambling addiction. I completely blame Shannon).
So I have racked my brain to bring you this. Head to your local grocery store and pick up a roaster chicken. Better yet, have the hubby do it on the way home. Then, the possibilities are endless. Eat it straight of the bone as plain chicken. I prefer to shred it and use it in one of a few recipes. It shreds really easily and can be used in a taco kit to make chicken tacos. You can make a yummy chicken salad (I prefer this recipe, but I don’t use the lettuce and I add slivered almonds). My personal favorite are these insanely easy enchiladas. I usually keep the canned ingredients around for just such an emergency. Enjoy!
EASY CHICKEN ENCHILADAS
2C shredded chicken (i bought the premade rotisserie chicken found in most delis)
12 flour tortillas (i used wheat)
1 can (14.5 oz) diced tomatoes with juice
1 Cup creamed corn
2 bags (8oz each) Mexican four-cheese blend
1/2 cup each: chopped fresh cilantro, non-fat sour cream
1. Spoon 2T of shredded chicken down the center of each tortilla. Top each with 1T of tomatoes with juice, 1T of corn and 2T of cheese.
2. Roll tortilla, place seam-side down in a 9×13 dish. Repeat with the remaining tortillas, making two batches of six. Pour remaining tomatoes and juice over enchiladas. Divide remaining cheese among the two batches. Cover tightly with plastic wrap.
3. Cook at 350 for about 20-30 minutes or until cheese is melted and bubbly. *note: this recipe actually calls for microwaving for 3 minutes on high, but I like the way it tastes better out of the oven. You can do whichever you would like.
If you like your Mexican food with a little more kick, I would use salsa somewhere in the mix. This has more of a cheesy vibe, but might be a little bland for some of your taste.
For more menu ideas, head over to Rocks in My Dryer.