Mexican Chicken

Mexican Chicken

www.cjaneinthekitchen.blogspot.com

6 chicken breasts

1 can green chilies

1 can diced tomatoes

1 can cream of mushroom soup

1 can cream of chicken soup

2 cups grated cheddar

1 onion, chopped

Put all ingredients in a 9 X 13 pan and bake at 350 degrees for about 2 hours, or until chicken is done. Serve over rice.

French Dip Sanwiches

1 LB Siced Roast Beef Sandwich Deli Meat
6 Sour Dough Rolls
6 Slices Provolone Cheese
1 Package Au Jus For Dipping

To prepare-
Slice rolls in half and open. On one side add roast beef and cheese on top. Broil on low for about 5 min. Prepare Au Jus to package. Cut sandwiches in half and dip in Au Jus. YUM!

Nutritional Facts:
Calories 413.0
Total Fat 13.1
Sat. Fat 6.5g
Cholesterol 50.6mg
Sodium 1,686.0 mg
Total Carb. 36.9g
Fiber 1.3g
Sugar 1.2g
Protein 35.1g

LInda Holman's Mexican Casserole

Tortilla chips crushed in a 9x13 pan
2 c. pre cooked and diced chicken
1 can diced tomatoes with green chilies
1 can of diced chilies
1 can cream mushroom soup
1 can cream of chicken soup
1/2 lb grated cheese

Combine all ingredients but chips and cheese.
Pour mixture over chips.
Bake 350 degrees until bubbly (about 30 minutes)
Add cheese to top last 10 minutes.

**You can add rice and/or canned corn to mixture. Olives can be added to the top before baking. Our exchange recipe had 2 c.cooked rice and 1 can of corn added to each recipe. (If you use rice make sure to cook it first. There is not enough liquid in the recipe to cook the rice soft.)

Calories 541
Total Fat 21
Saturated Fat 7
Cholesterol 68
Sodium 1,325
Potassium 481
Total Carbohydrate 60
Dietary Fiber 5
Sugars 3
Protein 30

Porcupine Meatballs (Girlfriends on the Go)

I forgot to write on the bags to turn meatballs haflway through cooking!!

Ingredients:
1 1/2 lbs lean ground beef (I used Jennie-O ground turkey for my meal and calculations)
1/2 cup uncooked brown rice
1 tsp seasoned salt
1/4 tsp salt
1/2 tsp pepper
1 Tbsp dried, minced onion
1 can (10 3/4) tomato soup
1 Tbsp Worcestershire sauce

Directions:
Combine meat, rice, salts, pepper and onions and mix well. Place in 9 x 13 pan. Combine Worcestershire sauce and tomato soup and pour over meatballs. Cover and bake at 350 for 1 - 1 1/2 hours until rice is tender. Turn meatballs halfway through baking.


Calories 260.2

Calories from Fat 84 32%
Total Fat 9.4 g 14%
Saturated Fat 2.4 g 12%
Monounsaturated Fat 3.2 g 16%
Polyunsaturated Fat 2.7 g 13%
Trans Fat 0.1 g 0%
Cholesterol 78.2 mg 26%
Sodium 386.9 mg 16%
Potassium 454.9 mg 12%
Magnesium 56.3 mg 2%
Total Carbohydrate 19.9 g 6%
Dietary Fiber 1.2 g 4%
Sugars 4.8 g 19%
Protein 24.4 g 48%

Taco Braid

1 pound ground beef, browned and drained
1 pkg. taco seasoning
1 loaf Rhodes bread thawed
1 (15 oz.) can refried beans
2 cups shredded cheddar cheese


Follow directions on taco seasoning packet to season ground beef.  Roll out bread into a rectangle about the length of a cookie sheet.  Spread refried beans down the center.  Top with meat mixture and then sprinkle with the cheese.  Use a pizza cutter to cut strips along each side of the dough(even #'s on each side).  Starting at the bottom, take each piece, cross and twist.  Crisscross dough across top of filling.  continue until you pizza is braided.  Carefully place on a cookie sheet and back at 350 degrees for 25-30 minutes until bread is golden brown.


Recipe from girlfriends on the Go!

Cafe Rio Pork

Click on the following link for the info on Cafe Rio Pork

http://themaplesmomsmakingmeals.blogspot.com/2010_10_01_archive.html#7019297174044797554

Chicken Enchilada Pasta

Chicken Enchilada Pasta

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) can green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Recipe Source: My Kitchen Cafe (www.mykitchencafe.blogspot.com)/Adapted from my friend, Suzie

Serving size is about 1 cup.  This info is for the sauce only.  It will be different when eating over pasta or salad.

Calories		127.6
Total Fat		6.3 g
	Saturated Fat	2.9 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	1.3 g
Cholesterol		24.9 mg
Sodium		556.4 mg
Potassium		146.8 mg
Total Carbohydrate		6.7 g
	Dietary Fiber	0.6 g
	Sugars	3.8 g
Protein		8.3 g