Salsa
Chicken: This is quick and
easy, and the salsa keeps the chicken moist.
Ingredients:
- boneless skinless chicken breast
- chunky salsa
Instructions:
heat oven to 375 F
- pour a little salsa in the bottom of a glass baking dish
- cut up chicken into deck of cards size pieces
- place in baking dish and pour more salsa over the top
bake for 20 to 25 minutes just until done and not pink anymore
How
much chicken and salsa you use depends on how many people you are
feeding and you can use chicken thighs and use other types, flavors,
and spiciness of salsa to your taste. I usually serve this with a boxed
mix of Spanish rice and corn cakes or salad.
Corncakes: These
are very tasty and a nice side to the salsa chicken, easy to make, too,
and are good with sour cream on top.
Ingredients:
- 1 15oz can of corn
- 3/4 cup of flour
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1/2 teaspoon baking powder
- milk
Instructions:
- drain the corn and pour into a bowl with the other
ingredients except the milk, mix so the flour is sticking to all
the corn
- add enough milk so its like pancake batter
- fry like pancakes on a griddle with a little oil so they
don't stick
Recipe can be doubled.
No-Bake Strawberry Cheesecake: this is for strawberry but you can use any
fruit and its cheesecake! its just good anyway!
Ingredients
- 12 strawberries
- 12 oz cream cheese, 1 1/2 8oz bricks
- 2/3 cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 graham cracker crust
Instructions:
- chop up 6 berries and put in a bowl and add the cream
cheese, sour cream, powdered sugar, and mix it until everything is
blended together
- use a rubber spatula to fill the crust with the above
mixture
- use the rest of the berries to decorate the
top.
This seems to turn out better if
you refrigerate for at least an hour
before serving; you can use more berries that what it calls for.
Potato Cheese Soup: this soup
is nice and filling and warms you up on cold days. Its a nice
comfort food.
Ingredients:
- potatoes, cubed, enough for about 4-5 cups
- celery, chopped, about 1-2 ribs
- 1 med. onion, chopped
- 1 carrot, minced,
- 2 cups chicken stock
- 1 teaspoon salt
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded cheese
- optional crumbled bacon and chopped green onion for garnish
Instructions:
- combine the veggies and salt and stock in a pot, stock
should be enough to cover the veggies.
- bring to a boil then cover and simmer for 20 minutes or
until the veggies are tender.
- whisk together the flour and milk, take pot off burner and
stir in the milk, simmer for another 5-8 minutes until its thickened.
- add the cheese and simmer and stir until melted.
Enchilada Rice: this
is an easy dish to make and has all the food groups in one, it also
doesn't take that long to make and kids can help make it.
Ingredients:
- 1 pound ground meat
- 1/2 chopped onion
- 1 can whole corn, drained, or any vegetable
- 1 package dry enchilada sauce
- 2 cups cooked rice
- 1/2 cup grated cheese
- optional, add mushroom or olives
Instructions:
- cook the meat and onions until juices run clear, then drain
fat
- add the corn or veggies, enchilada sauce, and the rice, mix
it up, cover,and let it simmer for 10 minutes
- add the grated cheese, cover and let it sit for 5 minutes
or until cheese is melted.
I've used canned enchilada sauce
with this recipe before and it turned out good, too, it was just more
moist that just with the sauce packet.
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