1 tbsp. Vegetable Oil
1 pd. boneless, skinless chicken breast
1 can chicken broth
1 cup chunky salsa
3 gloves garlic, minced
2 tsp. ground cumin
1 can. Small White beans, rinsed and drained
1 cup frozen whole kernel corn
1 lg. onion, chopped
Directions:
Cut chicken in 1 inch pieces. Heat oil in skillet and cook over med-high heat until browned. Add chicken and remaining ingredients in to a crock pot. Cover and cook on low for 8-9 hrs. or on High for 4-5 hours.
Tuesday, April 13, 2010
Layered Salad
Ingredients:
1-2 cups Frozen Peas rinsed in warm water
1 pkg. Bacon cooked and diced (can use Turkey Bacon)
2 cups fresh Spinach
2 green onion, diced
1 head of Romaine Lettuce
2 cups shredded swiss cheese
Dressing:
1 1/2 cups mayonnaise
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. garlic powder
1 tbsp. Salad Supreme
Directions:
In a large bowl mix the dressing into the lettuce then layer all other ingredients on top. Toss together right before serving.
1-2 cups Frozen Peas rinsed in warm water
1 pkg. Bacon cooked and diced (can use Turkey Bacon)
2 cups fresh Spinach
2 green onion, diced
1 head of Romaine Lettuce
2 cups shredded swiss cheese
Dressing:
1 1/2 cups mayonnaise
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
1/2 tsp. garlic powder
1 tbsp. Salad Supreme
Directions:
In a large bowl mix the dressing into the lettuce then layer all other ingredients on top. Toss together right before serving.
Mediterranean Pasta Salad
Ingredients:
1 bag or box cooked farfelle/bowtie pasta (or whatever you have)
1 pkg cherry tomatoes
1 cup sliced roasted red bell peppers
2 cans marinated artichoke hearts
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 4oz. can whole black olives
1/2 cup fresh Basil, chopped
2 cups shredded chicken (opt)
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
1 tsp. salt
1 bag or box cooked farfelle/bowtie pasta (or whatever you have)
1 pkg cherry tomatoes
1 cup sliced roasted red bell peppers
2 cans marinated artichoke hearts
3/4 cup crumbled feta cheese
1/4 cup chopped green onions
1 4oz. can whole black olives
1/2 cup fresh Basil, chopped
2 cups shredded chicken (opt)
Dressing:
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
1 tsp. salt
Enchilada Casserole
Ingredients:
1 dozen burrito size tortillas
3 lbs. cooked ground beef
2 bags shredded Colby jack & cheddar cheese
1 can black olives, diced
1 can corn
1 can enchilada sauce
3 green onion, diced
3 tomatoes, diced
1 bag shredded lettuce
1 packet taco seasoning
1 can mild salsa
1 container sour cream
Directions:
Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.
Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people
1 dozen burrito size tortillas
3 lbs. cooked ground beef
2 bags shredded Colby jack & cheddar cheese
1 can black olives, diced
1 can corn
1 can enchilada sauce
3 green onion, diced
3 tomatoes, diced
1 bag shredded lettuce
1 packet taco seasoning
1 can mild salsa
1 container sour cream
Directions:
Brown meat and then add taco seasoning. Add olives and corn. Heat up enchilada sauce in a separate pan. Dip each tortilla in the sauce and cover the bottom of pan. Then add meat mixture, cheese, and green onions. And repeat steps to build the layers. Sprinkle cheese on top and bake at 400 degrees for 30-40 minutes. Cut into squares and top with lettuce, tomatoes, sour cream, and salsa.
Recipe is for a large 16x11 Aluminum baking pan. Serves 25 people
Mexican Chicken Roll Up
Ingredients:
3 chicken breasts, cooked and shredded
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 small red pepper, diced
2 tbsp. ranch dressing
1/3 cup shredded cheddar cheese
1/2 cup homemade salsa
1 pkg. Jalapeno tortillas
Salsa:
2 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
3 tsp. cilantro chopped
1/2 tsp. minced garlic,
1/8 tsp. salt
1/8 tsp. pepper
Serve immediately or cover and chill for up to 3 days.
Directions:
After the chicken is diced and cooked, warm up chicken in skillet and season with chili powder and garlic powder. Add peppers and cook for 3 minutes. Turn off heat and toss ranch dressing in the chicken mixture. Fill tortillas with chicken, homemade salsa, and cheese. Roll up and cut in half.
3 chicken breasts, cooked and shredded
1/2 tsp. chili powder
1/4 tsp. garlic powder
1 small red pepper, diced
2 tbsp. ranch dressing
1/3 cup shredded cheddar cheese
1/2 cup homemade salsa
1 pkg. Jalapeno tortillas
Salsa:
2 tomatoes, seeded and chopped
1/4 cup red onion, chopped
1/4 cup green pepper, chopped
3 tsp. cilantro chopped
1/2 tsp. minced garlic,
1/8 tsp. salt
1/8 tsp. pepper
Serve immediately or cover and chill for up to 3 days.
Directions:
After the chicken is diced and cooked, warm up chicken in skillet and season with chili powder and garlic powder. Add peppers and cook for 3 minutes. Turn off heat and toss ranch dressing in the chicken mixture. Fill tortillas with chicken, homemade salsa, and cheese. Roll up and cut in half.
Cheesy Tomato Penne Pasta
Ingredients:
1 15oz. Alredo sauce
1 lb. bag penne pasta
3/4 cup Parmesan cheese
14 oz. can diced, peeled tomatoes undrained
1 cup mozzarella
1 cup Mexican
1 tsp. Basil
3 tbsp. butter
Directions:
Cook pasta. In separate bowl mix alfredo sauce, cheese, tomatoes, and basil. Add pasta to sauce mix so that the cheese starts to melt. Pour into 9x13 baking dish and drop little pieces of butter over it. Broil for 5 minutes in oven so it gets melted and crusted on top.
You can also add chicken if you want some protein.
1 15oz. Alredo sauce
1 lb. bag penne pasta
3/4 cup Parmesan cheese
14 oz. can diced, peeled tomatoes undrained
1 cup mozzarella
1 cup Mexican
1 tsp. Basil
3 tbsp. butter
Directions:
Cook pasta. In separate bowl mix alfredo sauce, cheese, tomatoes, and basil. Add pasta to sauce mix so that the cheese starts to melt. Pour into 9x13 baking dish and drop little pieces of butter over it. Broil for 5 minutes in oven so it gets melted and crusted on top.
You can also add chicken if you want some protein.
Peanut butter Brownies
Ingredients:
1 box brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Directions:
Preheat oven to 350 degrees. Spray mini-muffin pan. Prepare brownie mix as directed. Spoon batter evenly into muffin pan (no cups necessary) bake for 13-15 minutes or until top is set up. After brownies are out of oven wait for the middle to sink in a little bit or push in with a spoon for the peanut butter. Place peanut butter in a bowl and microwave for 30 sec. Spoon 1/2 tsp into the center of each brownie. Top with chocolate chips, and peanut butter chips. Cool in pan.
Makes 36 brownies. Enjoy!
1 box brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
Directions:
Preheat oven to 350 degrees. Spray mini-muffin pan. Prepare brownie mix as directed. Spoon batter evenly into muffin pan (no cups necessary) bake for 13-15 minutes or until top is set up. After brownies are out of oven wait for the middle to sink in a little bit or push in with a spoon for the peanut butter. Place peanut butter in a bowl and microwave for 30 sec. Spoon 1/2 tsp into the center of each brownie. Top with chocolate chips, and peanut butter chips. Cool in pan.
Makes 36 brownies. Enjoy!
Chipotle Chicken Pasta Salad
Chipotle Ranch Dressing:
4 cloves garlic
1/2 teaspoon salt
2 cup mayonnaise
2/3 cup milk
4 tbsp. parsley minced
4 tbsp. chives, minced
1 green onion, chopped
2 tsp. white vinegar
1/2 tsp. ground black pepper
About 15 shakes of Chipotle Tabasco sauce (use more or less to taste)
Mash the garlic and salt to a paste, using the side of your knife. In a medium plastic container, whisk together the garlic, mayonnaise, milk, parsley, chives, green onion, vinegar, and pepper to taste. If the dressing is too thick, add a little more of the milk. Add the tabasco to taste. Hint: If you make sure that all of the ingredients are really cold, then tasting it will yield a better idea of adjustments. Tasting it a little bit warm, it’s not as good. Close the container and put in the refrigerator to combine the flavors for at least an hour.
Pasta Salad:
3 lbs. Gemelli pasta (or whatever you like)
2 cucumbers, peeled, seeded and diced
4 plum tomatoes, seeded and diced
1 can garbanzo beans drained and rinsed
1 can black beans drained and rinsed
1 bunch parsley, chopped
1 bunch green onion, chopped.
2 avoacados peeled, pitted, and diced
2 cups shredded chicken
Cook the pasta according to directions, then rinse and cool (I just run cold water over it) and drain thoroughly. Add all the ingredients to a very large plastic container. Add the dressing and toss thoroughly to combine. Refrigerate for 1 hour before serving.
4 cloves garlic
1/2 teaspoon salt
2 cup mayonnaise
2/3 cup milk
4 tbsp. parsley minced
4 tbsp. chives, minced
1 green onion, chopped
2 tsp. white vinegar
1/2 tsp. ground black pepper
About 15 shakes of Chipotle Tabasco sauce (use more or less to taste)
Mash the garlic and salt to a paste, using the side of your knife. In a medium plastic container, whisk together the garlic, mayonnaise, milk, parsley, chives, green onion, vinegar, and pepper to taste. If the dressing is too thick, add a little more of the milk. Add the tabasco to taste. Hint: If you make sure that all of the ingredients are really cold, then tasting it will yield a better idea of adjustments. Tasting it a little bit warm, it’s not as good. Close the container and put in the refrigerator to combine the flavors for at least an hour.
Pasta Salad:
3 lbs. Gemelli pasta (or whatever you like)
2 cucumbers, peeled, seeded and diced
4 plum tomatoes, seeded and diced
1 can garbanzo beans drained and rinsed
1 can black beans drained and rinsed
1 bunch parsley, chopped
1 bunch green onion, chopped.
2 avoacados peeled, pitted, and diced
2 cups shredded chicken
Cook the pasta according to directions, then rinse and cool (I just run cold water over it) and drain thoroughly. Add all the ingredients to a very large plastic container. Add the dressing and toss thoroughly to combine. Refrigerate for 1 hour before serving.
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