1 t. lemmon pepper
2 t. cumin powder
4 boneless chicken breast halves
1 t. garlic salt/powder
1 c. chopped onion
1 can white corn
1 can (4 oz. chopped green chiles
juice from 1 lime
2 cans (1 4 - 16 oz.) white beans
tortilla chips
grated cheese
sour cream
In large pot boil 2 1/2 c of water and lemon pepper and 1 t. cumin. Add chicken, return to boil, then reduce heat to low and simmer 20 to 30 minutes. Remove chicken, cut into small pieces and return chicken to pot. Add garlic, onion, corn, chiles, 1 t. cumin, and lime juice. Boil, add beans, simmer 20 - 45 minutes. To serve, place some chips and cheese in each bowl, ladle in soup and top with sour cream.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Green Bean Casserole
Ingredients:
2 cans (14.5 oz. each) green beans, drained (or 16 oz. pkg frozen)
1 can (10 3/4 oz.) cream of mushroom soup
3/4 cup milk
1/8 tsp. black pepper
1 1/3 cups French Fried Onions
Directions:
1. Drain beans (or thaw and drain frozen).
2. Combine beans, soup, milk and pepper.
3. Add 1/2 of the French Fried Onions to the green bean mixture; pour into baking pan. Bake, uncovered, at 350 degrees F in an 8 by 8 inch pan for 30 minutes.
4. Top with remaining onions. Bake 5 minutes longer.
2 cans (14.5 oz. each) green beans, drained (or 16 oz. pkg frozen)
1 can (10 3/4 oz.) cream of mushroom soup
3/4 cup milk
1/8 tsp. black pepper
1 1/3 cups French Fried Onions
Directions:
1. Drain beans (or thaw and drain frozen).
2. Combine beans, soup, milk and pepper.
3. Add 1/2 of the French Fried Onions to the green bean mixture; pour into baking pan. Bake, uncovered, at 350 degrees F in an 8 by 8 inch pan for 30 minutes.
4. Top with remaining onions. Bake 5 minutes longer.
Potato Dish (A.K.A....Funeral Potatoes)
Ingredients:
2 pounds shredded potatoes
1 pint sour cream
1 can cream of chicken soup
1 cup chopped onion
2 cups shredded mild Cheddar cheese
Directions:
Mix in a 9 by 13 inch pan. Cover with about 2 cups corn flakes and 1/4 cup melted butter. Bake at 350 degrees for 1 hour, uncovered. Can make ahead and bake when ready.
2 pounds shredded potatoes
1 pint sour cream
1 can cream of chicken soup
1 cup chopped onion
2 cups shredded mild Cheddar cheese
Directions:
Mix in a 9 by 13 inch pan. Cover with about 2 cups corn flakes and 1/4 cup melted butter. Bake at 350 degrees for 1 hour, uncovered. Can make ahead and bake when ready.
Roadside Potatoes
Ingredients:
1 pkg. (16 oz.) or 1/2 of a 32 oz. pkg. frozen hash browned potatoes
1/4 cup (1/2 stick) butter, melted
1 small onion, minced
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Salt and Pepper
1/3 cup half-and-half
3 Tbsp. firm butter
Chopped fresh parsley, for garnish, optional
Directions:
1. In a large bowl, combine the potatoes, melted butter, onion, and cheeses.
2. Turn into a well buttered 9 inch baking dish. Sprinkle with salt and pepper. Add half and half.
3. Dot with butter
4. Bake at 350 degrees for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned. Sprinkle with chopped fresh parsley if desired. Serve immediately.
1 pkg. (16 oz.) or 1/2 of a 32 oz. pkg. frozen hash browned potatoes
1/4 cup (1/2 stick) butter, melted
1 small onion, minced
1/2 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
Salt and Pepper
1/3 cup half-and-half
3 Tbsp. firm butter
Chopped fresh parsley, for garnish, optional
Directions:
1. In a large bowl, combine the potatoes, melted butter, onion, and cheeses.
2. Turn into a well buttered 9 inch baking dish. Sprinkle with salt and pepper. Add half and half.
3. Dot with butter
4. Bake at 350 degrees for 1 hour or until the potatoes are slightly crusty on the edges and lightly browned. Sprinkle with chopped fresh parsley if desired. Serve immediately.
South of the border chicken and pasta skillet
2 cups medium size pasta (the swirly kind)
2 boneless chicken breast halves cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn unthawed (about 2 cups)
4 oz. cream cheese
1/4 tsp. ground cumin
1 cup shredded cheese
Cook pasta as directed on package.
Cook and stir chicken in large skillet sprayed with cooking spary on medium heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium heat 6 minutes or until corn in heated through and cream cheese is melted, stirring occasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
2 boneless chicken breast halves cut into bite-size pieces
16 oz. salsa (about 2 cups)
10 oz. frozen corn unthawed (about 2 cups)
4 oz. cream cheese
1/4 tsp. ground cumin
1 cup shredded cheese
Cook pasta as directed on package.
Cook and stir chicken in large skillet sprayed with cooking spary on medium heat 6 min. or until done. Add salsa, corn, cream cheese and cumin; simmer on medium heat 6 minutes or until corn in heated through and cream cheese is melted, stirring occasionally.
Drain pasta; add to skillet with half the shredded cheese. Simmer 3 min. or until heated through. Top with remaining shredded cheese; cover. Remove from heat; let stand 5 min. or until cheese is melted.
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