Santa Fe Chicken and Rice

Santa Fe Chicken and Rice

Note from Steph: This is another one-pot meal. I am really loving the convenience of less dirty dishes! I cooked the chicken and the rice mixture in my Calphalon non-stick skillet and it took no time at all.
I marinated the chicken first thing in the morning in my favorite Lawry's marinade - Baja Chipotle. I know a lot of people have a hard time finding the Baja Chipotle Marinade (I buy it all the time at Publix). If you can't find the Baja Chipotle Marinade, use the Lawry's Mesquite Marinade. It will give you a similar Tex-Mex flavor.  (NOTE from ME:  I couldn't find either marinade so I used Lawry's for Steaks and Chops and added some Mesquite flavored Liquid Smoke and it was GREAT!!!!!)

We both loved this dish. It was full of flavor and tasted great! The best part is this dish is that it is low in fat and calories! Don't tell anybody - they will never know!

Santa Fe Chicken and Rice
serves 4

1 lb chicken tenders
1 cup Lawry's Mesquite or Baja Chipotle Marinade (I used Lawry's for Steak and Chops and added some Mesquite flavored Liquid Smoke and it was great!)
1 Tbsp olive oil
1 can (15 ounces) black beans, drained and rinsed
1 can Rotel diced tomatoes and green chilies, drained
1 cup frozen corn
1 cup instant white rice
1 cup chicken broth

Place chicken in a large ziplock bag and coat with marinade. Refrigerate for at least 30 minutes or all day.

Heat oil in large nonstick skillet on medium heat. Remove chicken from marinade and add to skillet; cook 3-4 minutes per side or until lightly browned. Remove chicken from skillet and set aside.

Add beans, Rotel, corn, rice and chicken broth to skillet. Stir to combine. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until rice is tender. Add chicken and cook on lowest setting for an additional 5 minutes.

Read more at http://www.plainchicken.com/2013/04/santa-fe-chicken-rice.html

Alfredo Sauce (Easy Olive Garden Copycat)

Easy Alfredo Sauce

Author: Simply Kierste
Recipe type: Dinner
Ingredients
½ c. butter
8 oz. softened cream cheese
¾ c. - 1 c. milk
1 c. parmesan cheese
Chopped garlic (optional)

Instructions
Melt the butter in a large saucepan over medium heat. 

If you like garlic, you can add about 1 T. minced garlic (more or less to your taste) in with the butter. Once the butter is melted and the garlic is a little toasted, add the cream cheese, and stir until melted. Use a whisk and add the milk until it reaches the desires consistency. (Start with ¾ c. and add more if you like it thinner.) 

Stir in the parmesan cheese, and bring to a low boil, stirring often so it doesn't burn. 

Add salt and pepper to taste. 

Serve over pasta, and sprinkle with a little more parmesan cheese and fresh parsley.

Found at:   http://simplykierste.com/2014/08/copycat-olive-garden-alfredo-sauce.html

Texas Sheet Cake

Bring to boil:
1 stick of butter
1 cup of water
4 TBS of Cocoa

Remove from heat and add to:
2 cups of flour
2 cups of sugar
1 tsp of salt
1 tsp of baking soda
1 tsp cinnamon (optional)

Beat in :
2 eggs
1/2 cup of sour cream

Pour into large greased 15.5" x 10.5" pan.

Bake 20 mins 350 degrees

Let cool 10 mins and then ice cake.

Icing recipe:

Bring to boil:
4 TBS cocoa
6 TBS milk
1 stick butter

Remove from heat and add:
1 pound of confectioners sugar
1 tsp vanilla
1 cup of chopped walnuts (optional)

Pour over ‪cake and spread. ‪#‎Enjoy!!

One Pot BBQ Chicken Pasta

One Pot Chicken BBQ Pasta

Ingredients:
2-3 tbsp. vegetable oil
1 1/2 lbs.(about 2-3) boneless, skinless chicken breasts
salt, pepper & garlic powder, to taste
1 medium onion, finely diced
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes

2 1/2 cups chicken stock
3 cups rotini pasta, uncooked
1 cup Sweet Baby Ray's Original Barbecue Sauce, divided use
1 cup shredded cheddar cheese (or more, to taste)

Directions:
Heat a couple tablespoons of vegetable oil in a large pot or large skillet over medium-high heat.

Season both sides of chicken breasts with salt, pepper and a little bit of garlic powder.

Place chicken breasts into pot and cook for about 3-4 minutes. Then flip over and cook an additional 3-4 minutes. Once you flip the chicken, spread about 2 tbsp. Sweet Baby Ray's barbecue sauce onto each side.

Cook for an additional two minutes. Take cooked chicken out of the pan and set aside.
Add diced onions to the pot (you may need to add a bit more oil.) Season onions with a little salt & pepper.

While the onions are cooking, chop up the chicken into 1-inch chunks.

Stir garlic into the pot and cook for just a minute (you don't want it to burn.) Then add in the can of undrained diced tomatoes and chicken stock.

Stir in uncooked rotini pasta.

And add the cooked chicken back in.
Allow to come up to a boil, then cover and turn down the heat to medium and allow to simmer until the pasta has cooked (about 12-15 minutes.)

Lastly, add in 1/4 cup (or more, depending on your preference) of SBR Sauce.

And top with shredded cheddar cheese! Oh mercy...

Then dig in!

Found at:  http://www.thecountrycook.net/2016/03/one-pot-bbq-chicken-pasta.html

Ore-Ida Cheesy Potato Casserole

Prep 10 m
Cook 50 m
Ready In 1 h

Recipe By:Ore-Ida(R)
"Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side."

Ingredients
1 (10.5 ounce) can condensed cream of chicken soup*
2 cups sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1/3 cup sliced green onions
1 (30 ounce) package Ore-Ida(R) Shredded Hash Brown Potatoes (I use O'Brien Hash Browns)

2 cups crushed corn flakes cereal
1/4 cup butter, melted

Directions
Preheat oven to 350 degrees F. 

Coat 13x9 baking dish with nonstick cooking spray.

In a large bowl, whisk together soup, sour cream, salt and pepper. 

Stir in cheese, onion and hash browns until well mixed. 

Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. 

Sprinkle evenly on top of hash brown mixture.

Bake uncovered for 45 to 50 minutes, or until hot and bubbly. 

Allow to rest for 5 minutes before serving. 

Season with additional salt and pepper to taste if desired. 

Garnish with additional sliced green onion if desired.

This was on the Ore-Ida Hash Brown bag.  **NOTE:  It has been renamed numerous times but I like to use the O'Brien Hash Browns because they include the onion and bell pepper which I like a lot!  I also like to add meat of some sort--my favorite is Ham or sausage or both but I have used chicken as well.

Dr. Pepper Slow Cooker Roast Beef

Dr Pepper Slow Cooker Roast Beef Recipe



Prep time
5 mins
Cook time
7 hours
Total time
7 hours 5 mins

A delicious recipe for Dr Pepper Roast Beef cooked in a slow cooker. Perfect for busy weeknight suppers.

Serves: 8

Ingredients
1 3-5 pound beef roast
1 can Dr Pepper
1 cup water
2 dashes Worcestershire sauce
salt and pepper
3 cloves garlic

Instructions
Place beef roast in slow cooker.
Add in all other ingredients.
Cook for 7 hours on low.
Serve warm with pan juices spooned over the top.

Found at http://addapinch.com/dr-pepper-slow-cooker-roast-beef-recipe/

Lasagna Calm Before The Storm Lasagna

Calm Before The Storm Lasagna
Rachael Ray vs Food Storage



From the author: Most of the substitutions were pretty easy. I used Thrive Freeze-Dried Ground Beef, chopped onions, andtomato powder for the basic sauce. I used freeze dried mozzarella cheese which I’ve tried before on pizza and it works great. The question I was worried about was the ricotta cheese layer. I decided to google making homemade ricotta and found this recipe which seemed like it would work with powdered milk so I gave it a try! It’s a simplified version of ricotta, you can make true ricotta by doing even more processing but this was fast, easy, and tasted great to us.




HOMEMADE RICOTTA CHEESE

Ingredients:
8 cups water
1 1/2 cups Thrive Instant Powdered Milk
1/3 cup lemon juice or white vinegar
1 tsp. salt, optional
1 T. oil or butter, optional

Directions:
Mix the water and milk powder in a large saucepan. Heat over medium heat up to about 200 degrees Fahrenheit (or just before boiling). The milk will get foamy and start to steam. As soon as it starts to boil, remove from heat and add in the lemon juice and salt and butter if desired. The oil/butter can be helpful to encourage the curds and whey to separate better since the powdered milk is a non-fat milk.

Let the mixture sit for 10-20 minutes. You should see the milk separate into curds (white clumps) and whey (yellowy liquid). Once it all seems to be separated, strain the curds using a strainer with small holes and/or a cheese cloth or clean t-shirt. I just used a strainer and it seemed to be fine. I like to make things easy. I let it strain for about 30 minutes and then squished out as much of the excess whey as I could by pushing against the curds with a spoon. It made a crumbly cheese that was perfect for this lasagna.