Fiesta Smothered Chicken

Fiesta Lime Smothered Chicken:
submitted by Kate


Layer the following:


Cooked Zattaran's Spanish rice
Patio grilled chicken, in bitesize pieces
Colby Monterray Jack Cheese
Bake 350 for about 20 min covered
SPrinkle with Tortilla strips and serve with Pico de Gallo.


p.s.  I added a little bit of Monterray Jack Cheese Dip (Tostito's brand)
 and some Pico de Gallo for extra punch!

Chicken Gourmet

Gourmet Chicken: by Kate
This recipe is a family fave - so simple but so flavorful (and kid-friendly!)


Trust me, I am not a fan of mushrooms AT ALL. but this chicken is the bomb! -Kate

6 thin chicken breasts

1 c. light sour cream

1 can Golden mushroom soup (not to be confused with cream of mushroom!!!; much, much different, no mushroom chunks)

1/2 c. creme sherry

extra mushrooms, if desired

served over long grain or wild rice.

Weight Watchers Mexican Brown Rice Casserole

Weight Watchers Mexican Brown Rice Casserole (Kate)

PointsPlus™ Value: 8

Servings: 6

1 spray(s) cooking spray

4 cup(s) cooked brown rice

1 1/4 cup(s) salsa

1 tsp Durkee Ground Cumin Seed, or other brand

15 oz canned refried beans

10 oz frozen corn kernels, thawed

4 oz canned green chili peppers, mild, diced

1 Tbsp chili powder

10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl

3/4 cup(s) low-fat shredded cheddar cheese, divided

2 Tbsp cilantro, fresh, chopped (optional; for garnish)



Instructions

· Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray

· In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.

· In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

· Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.

· Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Bacon-Cheeseburger-style Chicken

Submitted by Kate


6 Chicken Cutlets, browned

¼ C. Teriyaki

½ C. Ranch

½ lb. Chopped Turkey Bacon, cooked

½ C. Low Fat 2% Cheddar Cheese

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. I’ll prepare this ready to put in the oven.

Mexican Whole Wheat Calzones

Submitted by Kate

1 15 ounce can black beans, rinsed and drained

1 cup Mexican blend cheese

1/2 cup green enchilada sauce

1/2 cup jarred roasted red peppers, drained and chopped

1/2 cup frozen corn, thawed

whole wheat pizza dough

olive oil

1/4 cup parmesan cheese, grated

Serve with Salsa and Sour Cream

Preparation:

Preheat oven to 400 degrees. Line large baking sheet with foil. Lightly grease foil; set aside.

In a large bowl combine beans, cheese, enchilada sauce, peppers, and corn; set aside.

Unroll each pizza crust and cut each crust in half crosswise and lengthwise to make eight pieces. Divide bean mixture evenly onto half of each portion. Fold dough over to enclose filling; press edges to seal. Place on baking sheet. Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese.

Bake in oven for 18 to 20 minutes or until browned. Serve with salsa and sour cream.

Bruschetta Chicken Bake

 (this freezes great and tastes just like it's name!)
submitted by Kate



1 can diced tomatos w/ basil and garlic

1 pkg. Stove Top stuffing (chk flavor)

1/2 c. water

2 cloves garlic, minced

1 1/2 lb. chk breast, bite size pieces

1 tsp. dried basil

1 c. shredded mozzerella (for topping)


Mix all together and put into greased 9x13 or 3 qt cass. dish. Top w/ the cheese.

Bake 400 for 30 min or til chk is cooked thoroughly.

Tex Mex Pork Wraps

submitted by Kate

1 C. tomato paste
1 c. stewed drained tomatos
2 tsp mollasses
2 tsp worcheshire
3 tsp minced garlic
1/2 c. mild salsa
1/2 c. BBQ sauce
2 tsp beef stock base
chile powder, cumin, and pepper to taste
3 1/2 C. cooked shredded pork (I usually slow cook a pork loin and shred with a fork) 

Mix all ingredients together and store in ziploc bag. You can also add black beans and corn if you prefer. When ready to cook, let thaw for a day in the fridge, then simmer cook for about 20 min on the stove and serve inside warm tortillas with rice, grated cheese, and a little sour cream

El Paso Beef Enchiladas

submitted by: Kate

1 lb. Ground Chuck

1 pkg taco seasoning

6 tortillas

2 cans of Red Enchilda sauce (mild)

2 c. mexican shredded cheese

Brown Ground Beef in skillet. Add packet of seasoning, half of cheese, and 1 can of enchilada sauce. Stir. Spoon mixture into tortillas, fold, and place in greased casserole pan. Cover with other can of enchilada sauce. Sprinkle with remaining cheese. Bake 375 for 20min covered. Then an additional 5 minutes uncovered. Serve with Sour Cream and green onions or cilantro if desired!

Cheese Stuffed Shells

submitted by: Kate M.

1/2 box large pasta shells

15 oz ricotta

1/2 jar pasta sauce

1 egg

2 c. mozzerella

3/4 c. parmesan

seasonings: basil, garlic, parsley

A few Tablespoons of of Pesto Sauce and Alfredo Sauce to drizzle on top

PREHEAT oven to 350 F.
COOK shells according to package directions: drain.
SPRAY bottom of baking dish with non-stick cooking spray. Spread some of the Marinara sauce in baking dish.
BEAT eggs in a large bowl. Stir in ricotta, part of mozzarella, part of parmesan and the herbs.
FILL each cooked shell with ricotta mixture. Arrange filled shells in baking dish. Top with remaining marinara sauce, mozzarella and parmesan, then drizzle with Alfredo and Pesto sauces.

BAKE covered with foil until bubbly, about 50 min. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving.

Whole Wheat Stromboli

submitted by Kate

1 Trader Joe's Whole Wheat pizza dough

1 pkg sliced provolone or 2 cups of shredded mozzerella

2 T of grated parmesan for topping

Italian Seasoning to taste

Olive Oil for top

Choice of fillings: pineapple, green pepper, onion, pepperoni, ham, bacon, ground beef, etc.

Roll dough out onto greased jelly roll pan. (if freezing, lay out foil and parchment paper instead) Fill with cheese and fillings, sprinkle with seasoning.

Fold dough over the long way and seal the ends and top, flip over so you have one long "loaf". Brush top with olive oil and sprinkle with parmesan and spices.

Bake 350 degrees for 20-25 minutes til you can see that crust has browned slightly and is no longer "doughy".

Mexican Lasagna

submitted by Kate

1 lb. ground beef
1/2 pkg. taco seasoning
1 c. tomatoes, diced
1 ( 8 oz.) can tomato sauce

1 C. mild Salsa
8 oz. (2 c.) ricotta cheese
2 eggs
12 corn tortillas
6-8 oz. Jack cheese, shredded

Brown beef in skillet until crumbly. Drain fat. Add, taco mix, tomatoes, tomato sauce and salsa. Bring to boil. Reduce heat and simmer, uncovered 10 minutes.

In small bowl, combine ricotta cheese, eggs. In bottom of casserole baking dish, spread half of mixture. Top with half of tortillas, spread half of ricotta mix. Repeat once more, ending with grated cheese. Bake uncovered at 350 degrees for 20-30 minutes. Let stand 10 minutes. Before cutting into squares.

Southwest Hashbrown Casserole w/ Chicken

submitted by: Kate M.

1 pkg "Simply Potatoes Southwest Style" (in refrigerated section)

8 oz. light sour cream

1-2 c. chicken pieces, cooked

2/3-1 c. mild salsa

southwest seasoning for chicken pieces (mild)

1/2 c. cheddar or monterray cheese

Combine ingredients and put into 9x9 casserole dish, top with cheese, bake 350 degrees for 30 min.

Potato Corn Chowder

submitted by Kate

1.5 c. chx broth

1 stalk celery, chopped

1 carrot, chopped

2 c. potatoes , diced/peeled

1/4 c, flour

1/2 c. grated parmesan

1/2 c, onion

1 tsp. salt

1/4 tsp pepper

2 T. margerine

2. c. milk

1 can creamed corn

Cook veggies in broth for 20 min. Melt margerine in separate pan and stir in flour to make a paste. Add gradually the milk while stirring until smooth. Cook until thickened. Add cheese and stir until melted. Add milk mixture to other pan and stir on low heat. Keep low and don't burn.