Lemon Herb Chicken

½ C lemon juice

¼ C Vegetable oil (I used Canola)

¼ C minced fresh parsley or 1 teaspoon dried parsley

1 teaspoon diced tarragon or ¼ teaspoon dried tarragon

¼ teaspoon pepper

Chicken tenders or breasts.

Combine all ingredients in a Ziploc bag and seal.  Refrigerate for 4 hours or overnight.  Drain and discard marinade. Grill for 10 to 15 minutes.

Mexican Spoon Bread

1 C cornmeal

1 teaspoon salt

½ teaspoon baking soda

¾ C milk

1/3 C oil

2 eggs, beaten

1 (17oz) can creamed corn

1 (4oz) can chopped green chilies

1 ½ C Monterey Jack Cheese (I used cheddar jack cheese)

Mix first 5 ingredients.  Add eggs and corn and spoon half into 9x9 greased baking dish.  Sprinkle with half of the chilies and cheese.  Repeat layer.  Bake at 350 degrees for 40-45 minutes.  Toothpick should come out clean when it is done.

Huevos Rancheros

12 eggs

1 can diced tomatoes

1 T. Brown sugar

1 tsp. each chili powder, paprika, and garlic salt

1 can pinto beans

1 can black beans

1 cup grated cheddar cheese

Ranch dressing, optional

Salsa, optional

Avocados, cubed or mashed, optional

Tortillas

In a large skillet, scramble eggs.  Add tomatoes when eggs are dry; blend.  Add sugar and spices to skillet; blend.  Add beans, blend, and then simmer for 5-10 minutes.  Top with cheese and let melt before serving.  Spoon onto tortilla, top with ranch, salsa, sour cream and or avocados.  Fold into a burrito and enjoy!

Honey-baked Chicken

Boneless skinless chicken

1 cup honey

½ cup chicken broth

¼ cup soy sauce

Place chicken in glass baking dish.  Mix remaining ingredients together.  Pour over chicken and bake at 350 degrees for one hour.  This works well with chicken tenders, breasts or thighs.  Use whatever you have available.

Chicken Pot Pie Casserole

32 ounce bag of hash-brown potatoes

1 cube of butter

¾ tsp salt

¼ tsp pepper

½ cup diced onion

1 tsp Worchestershire Sauce

2 tsp chicken bouillon granules or 2 bouillon cubes

¼ tsp dried basil

½ Cup flour

2 Cups milk

2 Cups cooked, diced chicken

1 Cup peas

 

Directions: Place hash-browns in a greased 9x13 casserole dish.  Place butter slices (1/2 cube) over the hash-browns. In a separate frying pan, saute together (1/2 cube) butter, diced onions and Worchestershire Sauce.  When the onions are transparent, slowly stir in the spices.  Add two cups of milk while stirring and bring to a boil.  Boil for 2 minutes to allow sauce to thicken.  Add in the chicken and peas.  The chicken is already precooked, the peas can just be added in frozen and will cook within the casserole.  Pour sauce over the hash-browns and place in a preheated oven at 375 degrees for 30-35 minutes.

Cranberry Chicken

1 ¼ pounds boneless skinless chicken breast, cubed into bite-size pieces

1 Cup diced onion

½ Cup Ketchup

1 Tablespoon Worcestershire Sauce

¾ Cup Brown Sugar

1 teaspoon grated orange peel

1 Can jellied cranberry sauce or whole cranberry sauce (whichever you prefer)

Cook chicken and onion together until the chicken is cooked all the way through.  Add in the next five ingredients and simmer for 5 minutes over medium heat.  Serve over rice or noodles.

Broccoli Cheese Soup

1 Cup Butter

1 Cup Flour

5 ½ Cups Milk

1 ½ cups onion

3 cups potatoes

2/3 pound broccoli

½ pound Velveeta Cheese

1/3 teaspoon pepper

1 teaspoon salt

2 ½ Tablespoons Red Wine Vinegar

Melt Butter in a large saucepan.  Slowly stir in flour and milk.  Cook until thick.  In another pan cook diced onions and potatoes until tender (crisp tender if you plan on freezing it so that your veggies don’t get too mushy).  When veggies are almost tender add in broccoli for the last few minutes.  Drain excess water off veggies.  Combine sauce and veggies.  Mix in Velveeta Cheese (cut into chunks so it will melt quicker), salt, pepper and red wine vinegar.

When reheating soup you can thin it down with milk if the soup seems too thick.