Snow Day

The Varner clan enjoyed a rare Louisiana snow day yesterday. 

Snow ice cream

What's for Dinner

Monday- Pizza Soup with Homemade Bread sticks
Tuesday- Chicken Express
Wednesday - Lasagna
Thursday- Taco Soup
Friday- Pizza
Saturday- Bacon Cheeseburger Quesadillas

Chicken Enchilada Soup

Chicken Enchilada Soup

Yield: 6 Servings

Ingredients:

2 cups cooked chopped/shredded chicken

2 cups corn kernels

10 ounce can Old El Paso Mild enchilada sauce

10 ounce can Diced tomatoes with peppers, mild

4.5 ounce can Old El Paso chopped green chiles

24 ounce can Old El Paso Mild Green Enchilada Sauce

1 tablespoon ground cumin

Instructions:

Place chicken, corn, enchilada sauce, green chiles and cumin into a large saucepan over medium heat. Cook and stir until heated through, about 10 minutes.

Serve hot with fresh cilantro leaves and tortilla chips if desired.

Buffalo Chicken Noodle Casserole

Buffalo Chicken Noodle Casserole

serves 8-10

Ingredients: 

4 cups cooked chopped chicken

1 (3oz) package precooked bacon pieces

2 cans cream of chicken soup

16 oz sour cream

1/2-2/3 cup buffalo wing sauce

2 cups shredded cheddar cheese

12 oz egg noodles

1 cup crushed Fritos

Instructions: 

Cook egg noodles according to package directions, drain.

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.

Combine chicken, bacon, soup, sour cream, wing sauce, and cheese. Stir in cooked egg noodles.

Pour mixture into prepared pan. Top with crushed Fritos.

Bake for 25-30 minutes, until heated through.

**I halved the recipe and we still had enough leftover for lunch the next day. 

Green Bean "Fries" with Paprika and Parmesan

Green Bean "Fries" with Paprika and Parmesan

Serves 6

Ingredients:

1 pound fresh green beans, washed and trimmed

3 tablespoons olive oil

½ cup grated Parmesan cheese

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

½ teaspoon paprika

Instructions:

Preheat the oven to 375°. Line a baking sheet with parchment paper.

In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.

Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.

Pan-Seared Trout with Garlic and Basil

Pan-Seared Trout with Garlic and Basil

Servings: 4

Ingredients:

4 steelhead trout, arctic char, or salmon fillets (or steaks)

3 tablespoons olive oil

3 large garlic cloves, sliced thinly

12 fresh basil leaves, roughly torn

2/3 cup dry white wine

1/2 lemon, cut into wedges

3 ounces fresh spinach leaves

1/4 pound snow peas

Instructions:

Rinse the fillets and pat dry. Season with salt and pepper, then heat a large (12-inch) skillet over medium-high heat with the olive oil. Sear the fillets for a minute on each side.

Scatter the garlic and basil leaves around the fish, turn the heat to low, cover, and continue cooking about five minutes or until the fish is close to cooked through. Turn the fillets midway through cooking.

Remove the fish and keep warm. Add the wine to the skillet, turn the heat to high, and scrape up any brown bits. Reduce until beginning to get syrupy. Add the spinach and snow peas and toss with the sauce, until the spinach is well-wilted.

Serve the fish on the bed of spinach topped with a squeeze of fresh lemon.

What's For Dinner

Monday- Steel Head Trout with Green Bean Fries
Tuesday- Buffalo Chicken Noodle Casserole
Wednesday- Chicken Enchilada Soup
Thursday- Healthy Chicken Enchiladas
Friday- Pizza
Saturday- Burritos
Sunday-