Mexican Chicken

Ingredients:

• (1) 10-oz can Rotel
• (1) 15-oz can tomato sauce 
• (1)10-oz  can enchilada sauce (I'm a wimp so I like mild)
• 1 package taco seasoning
• 2 pounds boneless, skinless chicken breasts

Directions:

1. Mix first four ingredients in slow cooker and then add chicken. 
2. Cook for 8 hours on low or 4 on high, or until chicken reaches an internal temp of 165*. 
3. Remove cooked chicken and shred, then return chicken to sauce and allow to marinate for 10-15 minutes. 
4. Chicken is great over rice or rolled up in a tortilla with sautéed onion and bell peppers! 

Serves 6+

Hamburger Oriental Casserole

Ingredients:

• ½ tablespoon butter
• ½ cup onion, chopped
• ½ cup celery, chopped
• 1 pound ground beef
• 1 can condensed cream of mushroom soup
• 1 can condensed cream of celery soup
• ¼ cup water
• 1 cup of instant rice
• 1 can bean sprouts
• ¼ cup soy sauce
• Chow Mein noodles

Directions:

1. Preheat oven to 350 degrees.
2. Melt butter in skillet and sauté celery and onion over medium until translucent. Remove from skillet and place in large bowl.  Add ground beef to hot skillet and cook until thoroughly browned. Add cooked beef to celery and onion.
3. Add condensed soups, water, un-cooked rice, bean sprouts and soy sauce. Stir well and place in lightly greased casserole dish.
4. Bake for 30 minutes.
5. Top each portion with Chow Mein noodles before serving. Enjoy!
6. Refrigerate leftovers {this recipe makes great leftovers!}

Serves 8

*Are you on Weight Watchers? Use 98% fat-free condensed soups and this recipe is only 6 PointsPlus {with a heaping 1/8th cup of Chow Mein noodles!}

Fresh Quinoa Salad

Ingredients:

• 2 cups water
• 2 cubes or 2 teaspoon chicken bouillon
• 1 clove garlic, smashed
• 1 cup uncooked quinoa
• 1/2 large red onion, diced
• 1 large green bell pepper, diced
• 1/3 cup black olives, chopped
• 1/2 cup fresh mozzarella, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh chives, chopped
• 1/2 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt

Directions:

Heat water with chicken bouillon and garlic - bring to boil. Add quinoa and reduce heat. Simmer for 20 minutes or until quinoa is tender and water is gone. Remove from stove and allow to cool for 5-10 minutes.

While quinoa is cooking, chop onion, bell pepper, olives and mozzarella. Stir in 2 quart bowl and add basil and chives. Top with lemon juice, olive oil, balsamic vinegar and salt.

Add cooled quinoa and stir together. Chill in the refrigerator until you're ready to serve. 

Optional: Add cooked chicken to make this a main course.

Taco Pasta Casserole

Ingredients:

• 1/2 onion
• 1 lb ground beef
• 1 cup golden corn, frozen
• 1/4 cup taco seasoning
• 3/4 cup water
• 1 (8 oz) package light cream cheese
• 1 lb pasta
• 2 cups shredded Colby Jack cheese

Directions:

Preheat over to 350 degrees. Bring 6 cups of water to boil and add pasta (I prefer pasta shells!). 

While pasta is cooking, chop onion and add to hot, lightly-greased skillet. Add beef and cook until brown. Gently mix in corn, water and taco seasoning. Cook until water has boiled off. Add cream cheese and stir until cheese is melted and well mixed.

Once pasta is soft, drain, rinse and pour in large bowl. Stir in ground beef mixture and 1 1/2 cups Cobly Jack cheese. Place in lightly greased casserole dish and top with remaining 1/2 cup cheese. 

Bake for 30 minutes or until cheese is bubbly. Serve hot!

Stuffed Bell Peppers

Ingredients:

• 1/2 red onion
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 cup carrots, shredded
• 2 (8 ounces) cans of tomato sauce
• 1/4 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon parsley
• 2 tablespoons Worcestershire sauce
• 1 cup white rice, cooked
• 5-6 red, yellow or orange bell peppers (depending on size)
• 1/3 cup Colby Jack cheese, shredded

Directions:
Preheat over to 375 degrees. Chop onion and add to hot, lightly-greased skillet. Saute with garlic. Add beef and carrots. Cook until beef is brown. Mix tomato sauce, spices and Worcestershire sauce. Add to cooked beef on stove. Stir in rice until well mixed. Take skillet off stove. Wash bell peppers, cut top off and clean out seeds inside. Spoon beef mixture into peppers and place in muffin tin to hold upright. Evenly sprinkle cheese on top. Roast for 30 minutes or until peppers are cooked and cheese is melted.

Rosemary Roasted Chicken & Potatoes

Ingredients:

• 2 teaspoons paprika
• 1 1/2 teaspoons crushed rosemary leaves
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4 bone-in, skinless chicken thighs
• 1 1/2 pounds small red potatoes

Directions:

Preheat over to 425 degrees. Cut potatoes into medium-sized cubes. Mix spices and oil in large bowl. Add chicken and potatoes; toss to coat well. Place chicken and potatoes on foil-lined baking sheet. Roast for 30 minutes or until chicken is fully cooked {turning potatoes occasionally while cooking}.   

Simple Ground Beef Enchiladas

Ingredients:

• 1 lb lean ground beef
• 1 16-oz can of refried beans
• 8 medium-size flour tortillas
• 1 19-oz can of red enchilada sauce
• 2 cups Mexican-style shredded cheese

Directions:
Preheat over to 350 degrees. Brown ground beef and drain any excess grease. Mix with refried beans. Scoop into tortillas and spread lengthwise. Roll tortillas and place in 9x13 dish. Use all of beef/bean mixture and tortillas. Pour enchilada sauce over tortillas and top with cheese. Bake for 15 minutes or until cheese is bubbly. Garnish with shredded lettuce, chopped tomatoes and sour cream.