15-Minute Recipes to Make Mealtime Easy

Chicken Enchilada Melt Subs
Author: Tiffany King
Serves: 6 servings
  • 3 cups shredded, cooked chicken
  • 1 4-ounce can diced green chilies, drained
  • 1 8-ounce can tomato sauce
  • ½ teaspoon garlic powder
  • salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 6 sub buns
  1. Stir the chicken, chilies, tomato sauce and seasonings together in a large bowl. Warm in the microwave for 2 minutes. Add one cup of cheese to the chicken and stir to combine.
  2. Toast the sub buns under the broiler. Place the chicken enchilada filling on each sub bun, distributing evenly. Top with the remaining cup of cheese.
  3. Place the open-faced sandwiches under the broiler again to melt the cheese, until the top looks toasty. Remove from oven and place top of bun on each sandwich.


Memphis-Style BBQ Chicken Tacos with Coleslaw
Author: Tiffany King
Serves: 6-8 servings
  • 1 ½ teaspoons paprika, preferably smoked paprika (but regular is fine)
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons light brown sugar
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dry mustard
  • 4 cups shredded cooked chicken
  • 1 ½ tablespoons cider vinegar
For the Coleslaw
  • 1 (16-ounce) bag coleslaw mix
  • ½ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 1 tablespoon cider vinegar
  • Salt and black pepper
  • 12 to 16 corn tortillas, for serving
  1. In a small bowl, stir together the paprika, black pepper, brown sugar, salt, cayenne, garlic powder, and mustard. Put the chicken in a large microwave-safe bowl, sprinkle the spice mixture over the chicken, and toss to coat. Add the vinegar and stir. Microwave the chicken for 45 seconds to 1 minute, until hot.
  2. For the coleslaw, in a large bowl, stir together the coleslaw mix, mayonnaise, granulated sugar, and vinegar, season with salt and black pepper, and stir again until well combined.
  3. To serve, warm the tortillas in a dry skillet over medium heat. Place 1/4 cup of the chicken in each tortilla and top with the coleslaw.
Cheese Ravioli with Summer Garden Vegetables
Serves: 4-6 servings
  • 2 tablespoons olive oil
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 1 (15-ounce) can diced tomatoes, with their juices
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and black pepper
  • 1 (24-ounce) bag frozen cheese ravioli
  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the zucchini, bell pepper, onion, and garlic and cook for 5 to 7 minutes, until the onion is soft. Stir in the tomatoes, basil, and oregano and season with salt and black pepper. Reduce the heat to low and simmer.
  3. While the sauce is simmering, add the ravioli to the boiling water and cook according to the package instructions. Drain the ravioli and add them to the pan with the sauce, gently stirring to coat. Serve immediately.

Southern Edition

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  1. Ο/Η mistimaan λέει:

    Nice recipes 🙂

    Αρέσει σε 1 άτομο


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