Tag Archives: fast

Super Easy Enchiladas Verdes

This is one of my go-to fake out meals.  You know, where you want it to look like you slaved and made something amazing when you actually just tossed some prepped ingredients together.  If your chicken is ready to go, these seriously only take about 15 minutes to get on the table.  Boom – dinner!  Figured this post was especially appropriate since I’ve been dyeing up a storm this week and that calls for quickie meals.


The first thing I do is get one of those rotisserie chickens from the store and have an easy breezy dinner or lunch from it.  Then I shred up the remaining meat for enchiladas the next day, but if you’re a from scratch kinda person, you just need about 2 cups of shredded chicken from a leftover roast.  You could also poach up a few boneless skinless chicken breasts if you’re keeping it extra light.

OK, enchilada night - gather your ingredients:

2 Cups shredded chicken

1 ”box” of spinach (or a few very large handfulls)

2 Cups sliced mushrooms (a box of pre-sliced outta do it)

1 can green enchilada sauce

1 Cup feta cheese

1 package of corn tortillas

1/2 a red onion thinly sliced (or a tomato chopped) for garnish


Heat a skillet to medium high heat, add 1 Tb olive oil.  Sautee the mushrooms for a few minutes, till they’re nice and brown, toss in the spinach and cook till it wilts and turns bright green.  Pour in half the can of enchilada sauce.  Cover the corn tortillas with a paper towel and heat in the microwave for about 30 seconds.  Just enough to soften them up and make them pliable.

Scoop about 1/4 cup of filling into each tortilla and roll it up, then place it seam side down on a serving platter.  Repeat till all your filling is gone.

Heat the second half of the verde sauce in a mug in the microwave for about 45 seconds.  Pour it over the top of the enchiladas.  Sprinkle the feta cheese and red onions or tomatoes over the top.  Serve immediately.


Magic Cookie Bars

Do you remember any of your bubble bursting moments?  I remember thinking these cookie bars were the most amazing secret recipe of my mom’s – simply because she’d make them all the time without looking at a recipe.  The are so yummy, and perfect because every ingredient either comes straight from the pantry, or is always on hand (butter) so you can stock up and have everything you need at a moment’s notice.

Anyway, the first time I was away from home and wanted to make them myself I picked up all the ingredients from the store.  While shopping I saw the recipe for Magic Cookie Bars on the back of the can of Eagle’s Sweetened Condensed Milk I was buying.  What?  My Mom is famous!  Her recipe is on the back of a can!  Pause…  Thinking it through…  Oh. 

Oh well, they’re still awesome. 

I have a friend who was going through a very rough time so the kids and I made up a yummy batch and sent it her way.  Sometimes it’s important to make the extra effort to send a handwritten note and homemade treats instead of an email or a Facebook comment.  And I loved that the kids got into it.  I’m sure that knowing they’d get to taste a few before we boxed the rest up had nothing to do with it.

So, so easy! You can just follow the recipe on the can, or use my family recipe, which is ever so slightly different, or adjust it to fit your liking.  Sub in walnuts for pecans, leave out the nuts or the coconut, whatever.  I remember my mom only put coconut on half the pan, since she liked it and the kids didn’t.  It ensured that half the pan would always be reserved for her.  There was even a time when she’d make 2 pans, one for the kids, and the other which she would hide in her room somewhere.  Probably to eat with the door locked while we knocked on the door asking her what she was doing in there.  Bless that woman!

Ingredients: 2 packages of graham crackers (1/2 box), 1 stick of butter, 1 can sweetened condensed milk, 1 bag chocolate chips, 1 C chopped pecans, 1 C unsweetened coconut.

Step 1: have kids crush 2 packages of graham crackers (half a box)

make sure they really get into it.

Step 2: Put 1 sitck of butter in a 9×13 pan and put it in the oven.  Turn the oven on to 375 and let the butter melt as the oven pre-heats.

Step 3: mix the melted butter and graham cracker crumbs.  Press them down to make a crust on the bottom of the pan.  Pour in 1 can of sweetened condensed milk, a bag of chocolate chips, 1 cup of chopped pecans and 1 cup of unsweetened coconut.  Press them all down into the condensed milk.

Bake at 375 for about 25 minutes, or until the sweetened condensed milk is a golden brown and bubbling up around the other ingredients.  Mmm.

Try to let them cool completely before cutting.  Or scoop out some before they’re ready and burn your mouth a bit because they smell so good you just can’t wait.  I won’t tell.