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!

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.

Chicken with Vegetables and Rice

by Lauren, October 2010

Two cooked chicken breasts

Two green peppers

One yellow onion

Can diced tomatoes

Can tomato paste

Creole seasoning

Cooked rice

Chop the vegetables.

Heat the vegetables.

Add seasoning and serve with chicken and rice.

Salsa Chicken Casserole

"Layers of rice, chicken, cheese and a creamy salsa sauce bursting with sass."
submitted by Carrie

1 1/3 cups uncooked white rice

2 2/3 cups water

4 skinless, boneless chicken breast

halves

2 cups shredded Monterey Jack cheese

2 cups shredded Cheddar cheese 1 (10.75 ounce) can condensed cream

of chicken soup

1 (10.75 ounce) can condensed cream

of mushroom soup

1 onion, chopped

1 1/2 cups mild salsa

Directions:

1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.

3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.

5. Bake in preheated oven for about 40 minutes, or until bubbly.

Swedish Meatballs and Rice

submitted by Timara

1 lb ground beef

2 eggs

4-6 heals from loaf of bread diced

parsley

salt

pepper

onion flakes

2 tbs butter

Gravy:

Pillsbury flour for gravy

Can of Beef Consume

In a large bowl, mix all raw ground beef, eggs, bread pieces, and all spices. Warm butter in skillet. Cook meatballs in buttered skillet until cooked thoroughly (you will want a skillet with a lid). Make rice and set aside. Remove meatballs from skillet and make your gravy in the same skillet. Add flour to beef consume as needed until desired consistency is reached. Serve meatballs and gravy over rice.