Cilantro Lime Chicken

Make ahead and freeze
Cook in the Crock Pot
This is one of the easiest meals ever. Make a few and put them in the freezer. You'll be so glad you did. I love that I just place it into the crock pot and it cooks all day while I'm at work. And it IS delicious!

Ingredients:
1 1/2 pounds of chicken breast, cut into 4 equal size pieces (No need to cook before putting the meal together.)
juice from 2 limes
1 bunch fresh cilantro, chopped (about 1/4 cup)
1 (16 oz) bag frozen corn
2 cloves garlic, minced
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 teaspoon cumin
salt and pepper to taste

 Directions:
 Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
Store in freezer for up to 6 months.
When ready to eat, remove from freezer and thaw in refrigerator for 24 hours.
Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and your favorite toppings (sour cream, guacamole, salsa, and cheese). I served mine over rice.
Makes 4 servings.

Pizza Sauce

This is a great recipe. Use it any time you need pizza sauce, with pizza, calzones, pizza dip, whatever you need sauce for.

1 (15 ounce) can tomato sauce or use 2 (8 ounce) cans
1/4 cup olive oil
1/4 cup grated Romano cheese (you can also use grated Parmesan cheese)
1/4 teaspoon garlic powder
1/4 teaspoon sweet basil (optional)
3/4 teaspoon crushed oregano
1 bay leaf
1/8 teaspoon crushed red pepper

Mix in jar or similar container (Not aluminum). Shake or stir well. Let marinate in refrigerator at least six to eight hours. Remove bay leaf before using.

Most often I make just half the recipe, except for the pizza dip (You need the whole recipe for that.). It makes enough for a good sized pizza or calzone.

Taco Enchiladas

I got this recipe from my daughter. She has some great recipes. Thanks, Kristen. These are easy and make a tasty dinner. I usually have ingredients on hand for these, so don't have to make a special trip to the store. If you like enchiladas and/or tacos, I think you'll like these.

This recipe makes 12 enchiladas.

1 pound hamburger
1 package taco seasoning mix
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheese (I usually use 1/2 cheddar and 1/2 mozzarella)
1 package flour tortillas

Preheat oven to 350 degrees.
Brown and drain the hamburger. Add the taco seasoning with 2 teaspoons of water. Mix well.

In a bowl, combine the soup, sour cream, and shredded cheese.

Place two tablespoons of the cheese mixture on a tortilla. Top with 2 or 3 tablespoons of the seasoned hamburger and roll up enchilada style. Repeat with all of the tortillas.

Place the tortillas in a 9x13 inch pan.

Spread the remaining cheese mixture over the top of the tortillas in the pan.

Bake uncovered at 350 degrees for about 30 minutes.

Serve as is or top with tomatoes, lettuce, more shredded cheese, cilantro, olives, sour cream, salsa, and any other toppings you like.

Nacho Chicken Chowder

This is an easy soup to put together and cooks while you're doing whatever else you need to do. It tastes delicious. You would never guess it's as easy as it is. Wonderful on a cold day.

Makes 6 servings
Ingredients:
1 pound skinless, boneless chicken breast, cut into 1/2 inch pieces
2 (14.5 oz) cans Mexican-style tomatoes
1 (10.75 oz) can condensed nacho cheese soup
1 (10 oz) pkg. frozen whole kernel corn (2 cups)
Shredded Mexican-style or cheddar cheese
Directions:
In a 3 1/2 to 4 quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.
Cover and cook on low heat for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.
Sprinkle each serving with shredded cheese.

Creamy Tomatillo Dressing

One of my friends was bemoaning the fact that they can't buy this dressing in the grocery store. So I decided I needed to figure out how to make it. Here's my version. It's great on salad. We also enjoyed it on chips as a dip, although it's not quite thick enough for dip.

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg Dry (unmixed) Ranch Dressing Mix (I used Hidden Valley)
3 fresh, chopped Tomatillos
1 cup fresh, chopped cilantro
6 stalks fresh green onions, white and green, chopped
2 cloves fresh garlic, crushed
3 teaspoons sugar
1 small jalapeno pepper, chopped
Juice from 1 lime
Mix buttermilk, mayonnaise, and sour cream. Stir in Ranch Dressing Mix. Add the tomatillos, cilantro, green onions, garlic, sugar, and jalapeno. Mix well. Stir in sugar and lime juice. Mix well. Refrigerate for at least one hour.
Serve on burritos, salad, or with chips.

Southwest Seasoning Mix

This is a great rub or marinade for chicken or pork. Use it instead of Taco seasoning in the Southwestern Chicken Salad. It's quite spicy. Don't put too much.


1 Tablespoon Paprika
1 Tablespoon Oregano
1 Tablespoon Garlic (fresh)
1 teaspoon Cayenne Pepper

Mix all together and sprinkle or rub on meat and foods as desired.
Will keep in the refrigerator for about a week.

Southwestern Chicken Salad

This salad is wonderful and so easy. If you want it to be extra special, instead of ranch or French dressing, use the recipe for Cilantro Lime Dressing. I'm sure you and your family will love it. It's great for summer or can be used as a side dish.
You can use the Southwest Seasoning Mix instead of the Taco seasoning mix.

Makes: 4 servings

6 cups torn romaine lettuce
1 Lb boneless skinless chicken breast, cut into bite sized pieces
1 can (11 oz) corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch or French dressing
1 cup corn chips (1 1/2 oz)
Salsa, if desired

In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 5 to 7 minutes, stirring constantly, until blended and chicken is done.
Mix chicken mixture and lettuce. Sprinkle with cheese and corn. Drizzle with dressing; top with corn chips. Garnish with salsa.
For a variation add a can of drained black beans.

Nachos

This was a favorite when my kids were teenagers. It's quick and easy and very tasty. Serve with some extra salsa if you like.

1. Brown 1 pound hamburger, mix in 1 can refried beans
2. Layer on cookie sheet:
Tortilla chips
Hamburger/bean mixture
Grated cheddar and/or mozzarella cheese
Salsa
3. Bake in 300 degree oven until the cheese melts

SOUTH OF THE BORDER LASAGNA

I made this for dinner the other night. It was really good. I put 1/2 tsp each of chili powder, cumin, garlic powder and onion powder. I would leave the top layer of noodles off next time I make it. The noodles hardened when it was cooking to reduce the amount of liquid. I couldn't find the Taco Bell refried beans or salsa, so I used a store brand. I also used the store brand of cheese. It was cheaper. I don't know if the flavor would be different with the name brand. We really liked it the way it was.

Preheat oven to 375 degrees

uncooked lasagna noodles
1 (16 oz) can Taco Bell Refried Beans
seasoning to taste: chili powder, cumin, garlic powder, etc
1 lb uncooked hamburger
2 1/2 cups Taco Bell Medium Salsa
2 1/2 cups water
1 (8 oz) pkg Kraft 4 cheese Mexican blend
2 green onions, chopped

In large bowl mix refried beans, seasonings and uncooked hamburger together; set aside. In separate bowl stir together salsa and water. In a 9 by 13 inch pan, pour 1/2 cup salsa and layer as follows: Uncooked lasagna noodles (3 lengthwise and a short piece across the end--do not overlap) * 1/3 cup meat/bean mixture * 1/3 of the remaining salsa mixture. Repeat twice more, ending with a final layer of lasagna noodles on top. Cover with foil and bake 45 minutes. Uncover and let bake another 15 minutes or until water has finished evaporating. Sprinkle cheese and chopped onions on top and return to oven until cheese melts. About 5-10 minutes. Serve with sour cream.

Famous Salsa

This is a great salsa. Very quick and easy to make and tastes delicious. So any time you can't have or don't want salsa with fresh tomatoes, this is the salsa to choose.

Makes 4 cups

Ingredients
2 (14.5 ounce) cans stewed tomatoes
½ onion, finely diced
1 teaspoon minced garlic
juice from ½ lime
1 teaspoon salt
¼ cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

Directions
Combine the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired smoothness.

Spanish Rice

I made this for my Little Theater class.

3 Tbsp oil
3/4 cup chopped onion
1 Tbsp minced/chopped garlic
2 cups long grain rice (uncooked)
3 cups chicken broth
1 can (14.5 oz) hunts stewed/diced tomatoes
1 can (8 oz) tomato sauce

Brown the rice in oil in large skillet over medium heat stirring constantly until rice is light brown in color. Add onion, continue cooking until onion is translucent. Rice should now be tan in color. Add garlic, stir in chicken broth, tomatoes with juice and tomato sauce. Cover with tight lid, reduce heat to simmer and cook for 20-25 minutes or until liquid is absorbed. Do not disburb while cooking (no peeking or stirring!!) When done, stir once, then serve.

Makes 6-8 servings

Chili Verde

I made this for my Little Theater Class

2 lbs meat*
3 Tbsp fat**
1 (14.5 oz) can Hunts diced tomatoes
1 cup chopped onion
3 Tbsp flour
2 cans chopped green chilis
1 cup chicken broth
3 Tbsp garlic powder or fresh or bottled garlic
1/2 tsp black pepper
3/4 tsp salt

Heat fat in medium skillet on medium heat. Cube meat then season with salt and pepper. Sautee meat until lightly browned then add onion. Cook until onion is translucent. Add garlic. Lightly sprinkle with flour and mix until meat is fully coated. Add green chili. (For a hotter flavor add 1/2 to 1 small can of diced jalapenos.) Add chicken broth and diced tomatoes with liquid. Simmer uncovered for 20 minutes. For more tender meat it can be simmered for up to 1 hour.

*Pork, beef or chicken. (Ground, cubed or shredded.)
**Lard, shortening, oil, butter, or margarine.
Makes about 4 cups
Serve with warm tortillas
Can be frozen and reheated later