Taco Chip Dip

This will be quick and easy.  We were going to have tacos for dinner tonight, but then I changed my mind and decided to put it all on a plate and eat it with chips.

I don’t have much to say about this one, as I’m sure most people have had this before.  Usually it’s an appetizer, but here, we ate it for dinner.  I’m a fan of anything having to do with tacos, cheese, meat, sour cream, hot sauce with some onions and black olives!

All you have to do is throw your favorite ingredients together on a plate and dip those chips!

1 can of refried beans (fat free)

1lb of ground turkey (or hamburger) added 1 pkg of taco seasoning

lettuce, chopped

shredded cheddar cheese

1 small onion, chopped

1 small can of black olives

Whatever your flavor just add it on.

I wasn’t in the mood to cook much for dinner tonight so we had this fun, quick and easy plate instead!

Have an awesome weekend and have fun with your food!

Patricia – Two Girls Cooking

Chicken Enchilada w/Santa Fe Philly Cooking Cream

Ever since I saw the commercial or online ad for Philly’s Cooking Cream, I’ve used it in quite a few meals.

One of the recipes on their site was for chicken enchiladas.

Here’s what I found:

1 small onion, chopped

2 tsp.oil

3 cups shredded cooked chicken breasts (ok so I didn’t want to cook and cut chicken,  so I used two cans of chicken – tasted awesome)

1 can(14.5 oz.) no-salt-added diced tomatoes,drained (I LEFT OUT TOMATOES – NOT A FAN -used tomato sauce instead)

1 tub(10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cupKRAFT Mexican Style Finely Shredded Four Cheese (I COULDN’T FIND THAT CHEESE SO I USED CHEDDAR CHEESE)

8 flour tortillas (6 inch)

Here’s what I did:

Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender.

Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.  Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up.

Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme.

Cover. Bake 15 to 20 min. or until heated through.

Here’s the link to their site if you want to check it out:  http://www.kraftbrands.com/philly/Pages/default.aspx

I topped it with some more cheese and poured a bit of salsa over the top.  This was really good.

We will be having this again soon.

Have a good rest of the week.

Patricia – Two Girls Cooking

Cinnamon – Raisin Banana Bread

I baked for my first time this year. I think it was my first time.   I’ve made banana bread many times.  Many times I’ve messed it up.  Not sure how, but I’ve found a way to destroy something so easy.

I got some bananas at the store this past weekend because I asked what kind of fruit to buy.  Bananas was the first thing…with the you can make banana bread with them.  And because I didn’t want to disappoint, here I am posting the recipe!




Yield:18 slices
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup oil
1/4 cup milk
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup raisins

1 teaspoon cinnamon
1 tablespoon sugar

Prep Time: 10 mins
Total Time: 1 1/4 hr

1 Mix dry ingredients in a mixing bowl.
2 Mix wet ingredients in another bowl.
3 Combine wet and dry ingredients.
4 Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
5 Bake at 350 for about an hour, until golden brown.
6 Cool completely before slicing.

I added some cinnamon to the dry mixture – about 1/2 teaspoon.  Then I greased the loaf pan and sprinkled cinnamon and sugar combined around the entire pan.  Once I poured the banana bread mixture in the pan, I sprinkled a bit more of the sugar/cinnamon mixture on top.

I sure hope that was okay to do..  We shall see!

Happy Baking.  Have a good rest of the week.

Patricia – Two Girls Cooking (trying to bake)

BTW – I got a “This is good Nana!” from Caleb…

Chicken, Broccoli & Potato Divan

I took some chicken today and wasn’t really sure how I was going to make it for dinner.  Chicken fingers, stuffed chicken, a pot pie?  Then I remembered I had seen the new Philadelphia cooking cream online.  I did a search, found the site and got a good recipe.  Which brings me to tonight’s dinner.  Chicken, Broccoli and Potato Divan.

Ok, so the cooking cream may not be the healthiest, but the broccoli is in there and I have a hard time getting the kids to eat anything outside of green beans or corn.  So here’s to hoping the sauce hides that flavor and they will just love it!  (One can hope right!!).

Here’s what you need:

1/2 cupKRAFT Tuscan House Italian Dressing and Marinade

4 smallboneless skinless chicken breasts

1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme

1/2 cupmilk

1 pkg.(20 oz.)refrigerated sliced potatoes

2 cupsfrozen broccoli florets

1 cupKRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA,divided

1/8 tsp.ground black pepper

And this is what you do:

Heat oven to 375ºF.

Pour dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate.

Mix cooking creme and milk in large bowl. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly.  Spoon into 13×9-inch baking dish sprayed with cooking spray.

Remove chicken from marinade; discard marinade. Place chicken over ingredients in baking dish; sprinkle with pepper.

Cover. Bake 1 hour or until heated through, uncovering and sprinkling with remaining shredded cheese after 45 min.

Here’s to a happy Wednesday and a new recipe for the week!  I have a feeling I’m going to like this new cooking cream!

Have a great rest of the week.

Two Girls Cooking – Patricia

Here’s a link to the site I found this recipe: