Mexican Chicken

I know, I know – I said the Mexican dishes were through.  But I made this today and wanted to share.  Easy, easy and so delicious and so versatile?  Eat straight out of the dish with a side of the yellow rice and black beans.  Serve on nachos.  Put in a taco.  Or make a quesadilla out of this. What about on a baked potato? The possibilities are endless!

Here’s how I made ours.

I took three skinless boneless chicken breasts cause that was the number that was in the package (rinsed off first, cause that’s how I am), threw them in a bowl.  Took about two to three tablespoons of oil to coat them (this will depend on how big yours are) and then sprinkled on a whole packet of taco seasoning mix (mild or hot-you choose) and rub seasoning in.  Lay these on a pan lined with foil (you will thank me later) and sprinkle with a bit of salt.  Bake in oven for about 20 minutes in a pre-heated oven at 375 degrees.   You can grill these if you want.   Adds another level of flavor.

Here’s mine after baking – a good looking crust on these and man were they juicy.   Cut into chunks and throw the chunks in a casserole dish – I think mine is a 9 inch or close to it. Here are mine all cut up in the dish.

Then I added about 2/3 of the 8-oz. jar of Taco Bell Taco Sauce – medium heat – not sure if hubby could eat much of the “hot” level!.  You can use enchilada sauce in place of the taco sauce if you prefer. Then add a sprinkle, about 4 ounces, again depends on how much chicken you use, over the top and bake about 15-20 minutes, or until cheese is melted hot.  Top with chopped green onions.  I used one green onion, chopped.

Doesn’t this look good?   And I have to tell you, it was!  Make this and see how you serve yours up!  Have a great week!

Coming down the pike…Steak and Egg Breakfast Casserole.  You won’t want to miss this one.

Peanut Butter Cookies

I made these this morning for hubby…xoxoxo…he deserves them!

And what’s best about these are they are diabetic friendly, weight management friendly, and oh so good!  And oh so easy!

The secret to these is leave them on the baking sheet for a couple of minutes after removing from the oven to finish crisping up.  These are addictive, I promise and if you are a peanut butter fan you will love these!

Miracle Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy

1 1/3 cup Splenda sugar substitute

1 egg

1 teaspoon vanilla

Mix the above together in a mixing bowl.  Form into balls and place on greased cookie sheet.(I use a small cookie scoop) and flatten with a criss cross pattern using the back of a fork dipped in a little bit of Splenda to prevent sticking to dough.  Bake at 350 degrees for 12 minutes.  You can sprinkle them with a smidgen of Splenda once they come out of the oven if you wish.  Don’t forget to let cool a couple of minutes before removing from cookie sheet to finish cooling!

Happy weekend!

Mexican Fiesta

Rounding out the Mexican theme (sorry for the delay in posting – retirement is a busy job!!) is this Mexican Fiesta recipe that is a simple, flavorful recipe that can be made on a week night.  This is also a great casserole dish for a pot luck affair.   Make this and watch it disappear!   Great for leftovers.

Mexican Fiesta

2 Lbs ground beef

1 small onion, chopped

1 pkg Taco seasoning

1 can whole kernel Mexicorn

1 can (14.5 oz) Hunt’s Chili tomato sauce

1 cup water

1 can cream of mushroom soup

1 tsp salt

1 tsp pepper

1 tsp garlic salt

1 1/2 cups grated cheddar cheese

16 oz. carton sour cream

1 1/2 cups crushed fritos

Preheat the oven to 350 degrees.  Spray a 9×13 inch casserole dish with cooking spray.  In a large skillet, brown the ground beef with the salt, pepper, garlic salt, and taco seasoning.   Drain well.  Add all remaining ingredients to meat EXCEPT sour cream, chips and 1/2 cup cheese.  Mix well and pour into the prepared pan.  Bake uncovered for 30 minutes.   Remove and top with sour cream, remaining cheese, and crushed chips in that order.  Return it to the oven for 5 minutes longer or until cheese is melted.

I hope you will make this soon along with the other South of the Border recipes!   Have a great week!  And I am waiting for September for some new items to become available for some giveaways.  So keep checking back and happy cooking!

Nacho Chicken…easy peazy!

What a great week night dish to accompany the black beans and yellow rice side dish.  And so easy and quick and one the kiddos can help with.  This nacho chicken dish goes together quickly and you can change the flavor with the type of nacho chips you choose to use.

Try and see how your family likes this!

Nacho Chicken (the below amount serves 2 – for more just double or triple the quantity)

2 Tbsp mayonnaise (can use sour cream if you don’t like mayo)

1/4 tsp salt

1/4 tsp dried Italian seasoning

2 skinned and boned chicken breast halves

3/4 cup crushed nacho cheese-flavored tortilla chips (about 30)

1 Tbsp butter, melted

Combine the mayo, salt and Italian seasoning and spread on both sides of the chicken.  Dredge the chicken in the crushed chips.  Place on a lightly greased baking sheet and drizzle with the melted butter.  Bake at 350 degrees for 20 to 30 minutes or until the chicken is done.

See how easy?  Try and let us know how you liked it!   Have fun cooking!

Let’s talk side dishes

Having trouble thinking of side dishes?  Here’s one that I believe you will enjoy serving AND eating!  we have even served this as our main course as it is full of protein and the flavor is out of bounds!

Try this and see if you don’t think so!   It would also be good as a filler in your burritos, on top of nachos, alongside your tacos, fajitas, or just with some tortilla chips and grilled pineapple!

Black Beans and Yellow Rice

1 (5-ounce) package saffron rice mix (yellow rice mix)

1 (15-ounce) can black beans

3 Tbsp fresh lime juie

1 tsp chili powder

1/2 tsp ground cumin

2 tbsp chopped fresh cilantro, divided

For garnish: sour cream, sliced green onions

Cook rice according to the package directions and keep warm.  (do you know a good way to keep rice, mashed potatoes, veggies warm while preparing other foods:  place in a bowl and set over a pot with just simmering water in it.  It will keep the veggies warm till ready to serve!)

Drain the beans, reserving 2 Tbsp of the liquid.  Combine the beans, reserved liquid, lime juice, chili powder and cumin in a saucepan.  Cook over medium heat until thoroughly heated then stir in 1 Tbsp cilantro.  Serve beans over the rice, and sprinkle with remaining 1 Tbsp cilantro.  Garnish each serving with a bit of sour cream and a sprinkle of green onions.

More Mexican to come.Ole!  Enjoy what’s left of the week.