Monterey BBQ Chicken

2lbs. Chicken Breasts
12oz. BBQ Sauce
2c. Monterey Jack Cheese, shredded
1c. Crumbled Bacon
1c. Finely Chopped Green Onions

Combined chicken and BBQ sauce and let it marinade for at least 30 minutes. Grill chicken and baste with remaining BBQ sauce. Place chicken in a 9x13 pan and add bacon, cheese and green onions. Melt cheese on low broil .

Cafe Rio Chicken

2lbs. Chicken Breasts
1/2 a small bottle of Zesty Italian Dressing
1/2Tbsp. Minced Garlic
1 packet Ranch Dressing Mix (mixed with 1/2c. of water)
1/2Tbsp. Chili Powder
1/2Tbsp. Ground Cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred the chicken.

Cafe Rio Sweet Pork

I have been making this a lot lately. It is really yummy!!!

2lbs. Pork Roast
2 cans Coke (not diet)
1/2c. Brown Sugar
1/2tsp. Garlic Salt
1/4c. Water
1 (4oz.) can Diced Green Chilies
1 (10oz.) can Enchilada Sauce (I use the green)
1c. Brown Sugar

Put the pork in a reclosable bag to marinate, pour in one can can of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (i've done both....they both work)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid , shred pork.
Mix together (ina bowl or in blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat until just warmed through.


To make a Cafe Rio style salad, you need:

• Flour tortilla
• Shredded chedder cheese
• Cilantro Lime Rice
• Black or Pinto beans
• Cafe Rio Sweet Pork or Chicken
• Romaine Lettuce
• Pico De Gallo
• Avacado or Guacamole
• Parmesan Cheese
• Tortilla strips
• Cafe Rio Tomatillo Dressing

Breaded Ranch Chicken

6 Chicken breasts
1c. Ranch Dressing
1c. Italian Style Bread Crumbs
3Tbsp. Minced Onions
1lb. Cooked & Crumbled Bacon (or 1c. pre-cooked pieces)

Mix bread crumbs, onions & bacon together. Dip chicken in ranch, then cover with bread crumb miture. Place in a 9x13 pan. Bake at 375 for 1 hour.

Chicken Parmesan Bundles

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

6 Tbsp. KRAFT Grated Parmesan Cheese, divided

6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1 egg

10 RITZ Crackers, crushed (about 1/2 cup)

1-1/2 cups spaghetti sauce, heated

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve topped with spaghetti sauce and remaining mozzarella.

This is super yummy. I made some spaghetti noodles and put the chicken on top.

Honey Lime Enchiladas

1.5 lbs. pork or chicken, cooked and shredded

Sauce

1/3 c. honey

1/4 c. lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

2 (10 oz.) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it will vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Cheesy Chicken Chilaquiles

1 1/2 lbs. boneless, skinless chicken breast
1 tbsp Southwestern Seasoning
1 3/4 cups salsa verde
1 cup reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded chituahua cheese (can use mozzarella or Monterey Jack)
1 cup crumbled queso fresco
sour cream (optional)

cut chicken into 1-in. pieces (I shredded mine and it was still really yummy). Combine chicken and seasoning in Deep Covered Baker (from Pampered Chef); mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain the chicken.
Combine salsa and broth in a bowl. Chop cilantro. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup of the cilantro. Repeat layers one time, ending with cheeses.
Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.

Mexican Sausage Skillet

1 cup uncooked long grain white rice

2 ears corn, husks and skin removed

1 medium onion

8 oz. smoked sausage

2 garlic cloves, pressed

1 tbsp chipotle rub

2 cans diced tomatoes with green chilies

1 can black beans, drained and rinsed

Fresh cilantro and lime wedges (optional)

Cook rice according to directions.

Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until onion is tender.

Add tomatoes and beans to skillet; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime. If desired.

Tamale Corn Cakes with Raja Topping

Chipotle Cole Slaw

4 cups cole slaw mix

1/2 cup ranch salad dressing

1 tbsp Chipotle Rub

Raja Topping and Corn Cakes

1 rotisserie chicken

1tbsp vegetable oil

1 medium onion

2 poblano peppers (I used bell peppers, less spicy)

1tbsp Chipotle rub

1/2 cup barbecue sause

1pkg. corn muffin mix

1tbsp Chipotle rub

3/4 cup milk

1 egg

2tbsp butter, melted

Toss cole slaw mix, dressing and rub in bowl; set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.

Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.

To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.

Chiles Rellenos Strata

1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)

Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.

This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.

Chicken Tortilla Soup

Saute for 5 min:
- 1 small onion, chopped
- 1 small can chopped green chilies
- 2 crucshed garlic cloves
- 2 Tbsp veg. oil

Then add:
- 1 can diced tomatoes
- 1 can beef broth
- 1 can chicken broth
- 1 1/2 cup tomato juice
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 tsp salt (optional)
- 2 tsp Worcestershire sauce
- 4 boneless skinless chicken breast, chunked

Add last half hour:
- 1 pkg frozen white corn
- 1 can black beans

Bring to boil and simmer 1- 1 1/2 hours.

Toppings:
- shredded cheese
- sour cream
- chopped cilantro
- chopped green onions
- tortilla chips

White Chicken Chili

I love this recipe. Thank you Sarah for sharing it with me.

2 (13oz.) cans of chicken or 2-3 cooked chicken
1 can garbanzo beans
2 cans great northern beans
1 can creamed corn
1 can chicken broth
2 cans diced green chilies
1 med. onion, chopped or 1/4c. dried onion
1 tsp. garlic powder
2 Tbsp. dried cilantro
1 Tbsp. dried chives
1/2 tsp. black pepper
1 Tbsp. cumin
2 tsp. chicken bouillon

Drain and rinse all the beans. Mix all the ingredients together in a crock pot and let cook on low for 4-6 hours.

Chicken Noodle Stir-Fry

3 packages chicken flavored ramen noodles, discard season packet
1 lb. boneless skinless chicken breasts, cut into bite size pieces
1 Tbsp. vegetable oil
1 c. broccoli
1 c. cauliflower
1 c. sliced celery
1 c. coarsely chopped cabbage
2 medium carrots, thinly sliced
1 c. bean sprouts (I used home grown alfalfa sprouts)
1/2 c. teriyaki sauce
1 c. chicken broth
1/4 tsp. corn starch

In a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. Meanwhile, cook the romen noodles according to package.
Drain noodles; add to the pan. Mix the chicken broth and the corn starch; add to pan with the teriyaki sauce.
Mix well. Serve immediately.

Southwest Stew

2 lbs. ground beef

1 1/2 c. diced onion

1 envelope taco seasoning

2 (15oz.) cans diced tomatoes w/ juice

2 (15oz.) cans pinto beans, rinsed and drained

1 (15oz.) can black beans, rinsed and drained

1 c. salsa

2/3 c. water

1 tsp. ground cumin

1/2 tsp. garlic powder

1/2 tsp. black pepper

salt to taste

In a skillet, brown beef and onions. Drain any excess fat. Add remaining ingredients and bring to a boil. Simmer, covered, for 15-20 minutes. Garnish with shredded cheddar cheese.

Tater- Tot Casserole

This is one of my family's favorites. We have it at least once a month and the leftovers are really good too. I make this in a large rectangle casserole dish, so that I get leftovers. You can cut the recipe in half if you don't want the leftovers.

2lbs. ground beef
taco seasoning (I don't measure
salt, to taste
pepper, to taste
2 cans cream of mushroom soup
1 can corn or any vegetable
tater-tots
shredded cheddar cheese

Press the ground beef into a large rectangle dish, evenly. Sprinkle on the taco seasoning, enough to somewhat cover the meat(I think the more the better) and the salt & pepper. Spread on the soup, evenly, over the meat. Sprinkle on the corn. Place the tater-tots on top of the corn in rows, to cover the whole thing. Then add a layer of shredded cheese (again, I think the more the better). Cook at 400 for 1 hour, or until the ground beef is done.

Chicken Soft Tacos

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.


Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.


Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,


Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy

Chicken Noodle Soup

Noodles
3/4 cup flour
2 eggs

In a large bowl, beat eggs until frothy with an electric mixer. Slowly add flour and mix well with pastry hook. Knead with hands. roll out very thin on a floured cutting board and cut into 1/4 inch strips. Use immediately or dry and store in an airtight container.

Soup
6 cups water
2 Chicken breasts
3 chopped carrots
3 stalks celery chopped
1 small onion chopped
2 tsp. salt
3 tsp. chicken bouillon
Pinch of garlic salt
1 bay leave
Pinch of pepper

combine all soup ingredients in stockpot. Bring to a boil and reduce to a simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken to a cutting board and cool slightly. Cut into bite size pieces. Return chicken and homemade noodles to soup and simmer 10 minutes. Serve with fresh, chopped parley spinkled on top (optional).

Coconut Chicken

6 pc. boneless skinless chicken
1/2 cup butter milk
2 cups Panko bread crumbs
1 cup coconut
1/4 tsp. salt
1/4 tsp pepper


Place Chicken and buttermilk in quart size freezer bag. Combine bread crumbs, coconut, salt and pepper in gallon freezer bag.
Let chicken thaw in buttermilk. Then dip chiken in bread crumb mixture, place in baking dish. Cook at 350 degrees for one hour. After cooking top with sweet and sour sauce as desired, or use for dipping.

You can skip freezing if desired.

Chicken Cream Cheese Crescents

1 block cream cheese
1/2 cube butter
4-6 chicken breasts cook and shredded
White rice
1 can cream of chicken
1c sour cream

Melt butter and cream cheese and then mix in chicken. Put mixture into crescent rolls and cook according to package. In a sauce pan boil sour cream and cream of chicken. When done place crescent on top of rice and pour sauce over it.

Another thing that was really yummy but there is no recipe is I took a chicken breast, butterfly cut it. Then I pounded it out and put mozzarella cheese and some basil, oregano, and salt and pepper. then I wrapped it up and hooked it with tooth picks. I then wrapped it in a slice of bacon and sprinkle garlic and parsley on it. I then baked it in the oven. It is really simple but tastes so good

Chicken Alfredo

3 chicken breasts
1 small onion
1 large garlic clove
1 pkg. Pasta

Sauce
1/2 c of chicken broth
1 tbs cornstarch
2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1 c whipping cream
1 c parmesan cheese

Cook chicken, chopped onion (as much as you want), and chopped garlic in a frying pan with a little oil. In a sauce man mix all sauce ingredients and bring to a boil. Pour sauce over pasta and add chicken, mix together.