Santa Fe Grilled Chicken Salad Wrap

Prep Time:20 min
Total Time:20 min
Makes:4 servings, two wraps each

-4 cups torn romaine lettuce
-1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips (I'm not a fan of the already packaged chicken so I used chicken breast cut into small pieces and cooked)
-1 large tomato, chopped
-1 can (11 oz.) whole kernel corn, drained
-1/2 cup Mexican Style Shredded Cheese
-1/4 cup Ranch Dressing
-1/4 cup Thick 'N Chunky Salsa
-8 Flour Tortillas

TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.

COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Credits to KRAFT

So So Yummy!

Scalloped Potatoes

Ingredients:
8 Baked Potatoes
2 cans Cream of Chicken soup
1/2 tsp Salt (opt.)
1/2 cube butter or margarine, softened not melted (I just put it up into cubes and mixed it in)
1 pint sour cream
1 med. onion chopped fine (we used green onions)
2 cups grated cheese (used a little more than 2 cups)

Instructions:
Bake potatoes. Peel and slice (we left the peels on). Mix all the ingredients. Add sliced potatoes. Place mixture in 9x13 pan. Bake at 350 until hot & bubbly.

*If using boiled potatoes use only 1 can of soup and less then 1 pint sour cream.

Recipe by: Flossie Kay of Heyburn Idaho

Sicilian Beef and Rice

Instead of serving meat sauce with pasta, try this tasty variation that calls for rice.

Ingredients:
1 package (16oz) frozen pepper and onion blend
1 teaspoon minced garlic
12oz ground beef round steak
2 cans (15 oz each) reduced-sodium tomato sauce
1 1/2 teaspoons dried basil leaves
1 1/2 teaspoons dried thyme leaves
salt and pepper. to taste
3 cups cooked long grain rice, warm
3 tablespoons grated Parmesan cheese

Directions:
1. Cook pepper and onion blend, garlic and ground beef in large saucepan over medium heat until beef is browned and onions are tender, about 6 minutes. Stir in tomato sauce and herbs; simmer, uncovered, until thickened, about 20 minutes. Season to taste with salt and pepper.
2. spoon mixture over rice and sprinkle with cheese. ENJOY!!!

Thai Chicken and Sugar Snap Peas

Here is the other recipe I tried:

Prep Time:10 min
Total Time:1 hr 25 min
Makes:4 servings

-3/4 cup SEVEN SEAS VIVA Italian Dressing, divided
-1 lb. boneless skinless chicken breasts, cut into strips
-2 Tbsp. crunchy peanut butter
-2 Tbsp. honey
-2 Tbsp. soy sauce
-1/2 tsp. crushed red pepper
-1 bag (8 oz.) fresh sugar snap peas, rinsed, drained
-8 oz. thin spaghetti, cooked, drained ( I used WHOLE WHEAT and it tasted GREAT!)

POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.

MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.

COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

Yummy!

Parmesan-Crusted Chicken in Cream Sauce

I have been trying out some new recipes lately and I am really loving everything I have made so far. I got this off the KRAFT website.


Prep Time:15 min
Total Time:30 min
Makes:4 servings

-2 cups instant brown rice, uncooked
-1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
-6 RITZ Crackers, finely crushed
-2 Tbsp. KRAFT 100% Grated Parmesan Cheese
-4 small boneless skinless chicken breast halves (1 lb.)
-2 tsp. oil
-1/3 cup PHILADELPHIA Chive & Onion Light Cream Cheese Spread
-3/4 lb. asparagus spears, trimmed, steamed

COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.

MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning each piece over to evenly coat both sides. Discard any remaining crumb mixture.

HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (165°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to skillet. Cook on medium heat just until mixture comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.

ENJOY! :)

Crockpot Enchiladas (although I have never made them in the crockpot)

1 pound ground beef
1 cup chopped onion
1 can pinto or kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheese (cheddar and jack)
flour tortillas

In a skillet, cook beef and onion until beef is browned and onion is tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Now there is some debate as to assembly...

There is the slow cooker way:

In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

My in-laws way:

On a microwave safe plate, layer 3/4 C beef mixture, one tortilla and 1/2 C cheese. Repeat layers. Heat in the microwave for about 5 minutes until the cheese melts. Cut into wedges and serve.

My preferred method:

Layer ingredients in a round casserole dish (beef, tortilla, cheese, repeat). bake in a 350 degree oven 20 minutes or until heated through.

BTW, Yesterday at Sam's Club I got a case (8 cans) of diced tomatoes with green chilis for $2. Nice.

Chicken Linguine

½ cup butter

1 medium onion, thinly sliced

2 cloves garlic-pressed

1 Tablespoon dry basil

¾ tsp crushed dried red hot chili flakes

8 chicken pieces (Thighs and breasts-boneless/skinless)

2 pkgs (10 ounces) frozen chopped spinach

8-oz linguine

1 cup grated Parmesan cheese

1 orange, quartered

Melt butter in 9x13, or larger pan in 400* oven. Mix onion, garlic, basil and chilies with butter. Lay chicken on top, turn once to coat with butter. Bake uncovered about 45 minutes. In same oven, thaw spinach in a covered pan for about 30 minutes. Drain in colander, squeezing out liquid. Cook linguine; drain.

When chicken is done, lift from pan and keep warm. Add spinach to pan and stir to scrape up brown bits. Add pasta and Parmesan cheese. Mix well.

On large plate or platter, mound portion on linguine, flank with chicken and squeeze orange all over.