Spicy Chicken Chili

For all you spicy fan lovers - this is a delicious chili that is easy to make on the stove...

Ingredients

• 1 T. oil
• 1 c. chopped onion
• 1 lb boneless skinless chicken breasts, cut into small pieces
• 1 t. cumin
• 1 t. cayenne pepper
• 1 T. cilantro
• 2 cloves garlic, minced
• 2 T. chives
• 1 c. salsa verde
• 1/2 c. chicken broth
• 2 cans (15 oz) Great Northern Beans
• 1 can (15 oz) corn
• 1/4 c. sour cream

Heat oil in a large saucepan over med-high heat. Add onion and cook until soft and transparent. Add the chicken, cumin, cayenne pepper, cilantro, garlic and chives. Cook until the chicken is no longer pink. Add the salsa verde and chicken broth and bring to a boil. Reduce heat and add the Great Northern Beans - drain only 1 can, keep the liquid of one. Add the corn. Stir well and cook on med-low heat for 5 mins, stirring occasionally. Reduce heat to low, add sour cream and let simmer at least 5 mins. Serve with tortilla chips.

I hope this satisfies all you spicy food lovers out there - kick it up a little by adding some of your favorite hot sauce too!

Cheesy Squash Macaroni

Ok - this recipe is a little different than the typical macaroni and cheese, but I like it. It does not have a super cheesy taste, but rather a peculiar sweet cheesy taste...try it and let me know what you think...

Ingredients

• 1 lb. elbow macaroni
• 2 c. diced butternut squash (I found this in a bag pre-chopped in the produce section if you cannot find it fresh)
• 1-1/2 c. milk
• 1 c. Cheddar cheese
• 1 c. Mexican cheese
• 1/2 c. Ricotta cheese
• 1/2 t. salt
• 1/2 t. cayenne pepper
• 3 T. grated Parmesan cheese
• 2 T. bread crumbs
• 2 t. olive oil

Preheat oven to 375 degrees. Lightly grease a 9x13 baking pan.

Cook macaroni according to the packaged directions.

Meanwhile, in a large saucepan place the squash and milk and heat over med-low heat until the squash is soft. Mash the squash with a fork into smaller pieces and continue heating in the saucepan. Add the 3 cheeses, salt and cayenne pepper to the pan and continue heating on med-low until the cheeses are melted. Pour the cooked macaroni into the 9x13 baking pan and pour the squash and cheese mixture over it.

In a small bowl combine the grated Parmesan cheese, bread crumbs and olive oil. Sprinkle this mixture over the macaroni. Bake for 25-30 mins until hot and bubbly. Broil for 3-5 mins to make the top brown and crispy.

A good way to sneak a veggie into your meal...so what do you think?

Baked Burritos

These burritos are easy and delicious...

Ingredients

• 1 lb. ground beef
• 1 can refried beans
• 1 can Ro-tel
• 2 c. Mexican shredded cheese
• 8 oz. sour cream
• 1 1/2 c. picante sauce
• 8 flour tortillas

Preheat oven to 350 degrees. Lightly grease a 9x13 glass pan.

In a large skillet, brown the ground beef on med-high. Turn the heat down to med-low and add the Ro-tel and refried beans. Stir until well mixed and hot. In a large bowl, mix together 1-1/2 c. cheese, 8 oz sour cream and 1 c. picante sauce. Add the meat mixture and mix well. Spoon the mixture into the flour tortillas, roll and place seam down in the glass pan. Pour remaining picante sauce and shredded cheese over the top. Bake at 350 degrees for 20-25 mins or until cheese is melted and burritos are hot.

Try serving with the Guacamole and Chipolte Dip from the last posting - yummy!

Guacamole and Chipolte Dip

Two delicious dips that are great with chips, or on your favorite mexican dish...enjoy!


Guacamole

Ingredients

• 2 ripe avocados
• 1 small tomato
• 1 small onion
• 1-2 jalapeno peppers
• 2 T. Cilantro
• 1 T. Lime juice
• 1 t. salt
• cayenne pepper (to taste)

Cut the avocados in half, remove the seed and scoop the avocado out from the peel into a bowl. Using a potato masher (or fork), mash the avocado. Dice the tomato, onion and jalapeno peppers and add to the mashed avocado. (When chopping the jalapeno - keep the seeds for a spicier version, or remove the seeds for not as spicy). Add the remaining ingredients and continue to mix with a fork until well blended. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Chipolte Dip

Ingredients

• 1 can Chipolte Chilies in Adobo Sauce
• 1/2 c. sour cream
• 1/3 c. low fat buttermilk
• 2 T. Miracle Whip (or mayo)
• 1/2 t. cumin
• 1/2 t. cayenne pepper
• 1/4 t. salt

Pour the can of Chipolte Chilies in Adobo Sauce in a food processor and process until smooth. Pour this sauce into another bowl. Mix the rest of the ingredients in the food processor and process until smooth (do not need to clean out the processor from the Chilies). Add 1-2 T. of Chipolte sauce that you processed earlier to mixture and stir or process well. Add more Chipolte Sauce to taste. Cover and refrigerate until ready to serve.

This Chipolte Dip is delicious! Add more Chipolte for a smokin' hot flavor!

Country Style Ribs

2 variations to the easiest ribs cooked in the slow cooker! 10 mins of prep for delicious mouth watering ribs that are falling off the bones!

Ingredients

• 2-3 lbs country style ribs (or whatever will feed your family!)
• Salt and Pepper

AND...

• 1-12oz. jar chili sauce
• 1 can cranberry sauce

OR...

• 1-16 oz. jar Salsa
• 1 c. grape jelly

In a slow cooker mix the 2 ingredients (chili sauce and cranberry sauce or salsa and jelly). Season the ribs with salt and pepper and add to the slow cooker. Spread sauce over the ribs to cover them as much as possible. Cook on low for 6-8 hours or until the meat is tender and falling off the bones.

Way too easy and delicious...I hope you agree!

Lasagne

Delicious lasagne that does not use Ricotta cheese as sometimes I think this cheese can be a little overpowering, but instead I use cottage cheese and Monterey Jack cheese - yummy! Hope you like...

Ingredients

• 1 lb ground beef
• 1/2 c. chopped onion
• 2 (15 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1 t. each Parsley, Oregano, Basil, Garlic Salt and Pepper (or spices of your choice)
• 2 c. Monterey Jack Cheese
• 2 c. lowfat cottage cheese
• 1 egg
• 9-12 cooked Lasagne Noodles

Brown beef in a large skillet on the stove over med-high heat. Drain excess fat, then add onion and continue to cook until onions start to soften. Add tomato sauce, tomato paste and spices. Bring to a boil then turn heat down and simmer covered for 25-30 mins. In a medium sized bowl add cottage cheese and egg and mix well. In a 9x13 dish layer noodles, meat sauce, cottage cheese mixture and monterey Jack Cheese - layer 2-3 times. Bake covered at 350 degrees for 45-50 mins. Let stand for 5 mins.

If you don't have time to make your own sauce, try using a 32 oz. jar of pasta sauce...enjoy!

Mexicana Chicken

This chicken can be fixed in the slow cooker or on the stove...

Ingredients

• 4-6 skinless, boneless chicken breasts thawed
• 24 oz. salsa
• 2 c. frozen corn
• 1 can (15 oz) black beans, drained
• 1/4 c. chopped chives
• 1 T. chile powder
• 4 oz low-fat cream cheese
• Cooked Rice, spanish or white

Slow Cooker - Place the salsa, corn, black beans, chives and chile powder in the slow cooker and stir. Add the chicken and cook on low for 8 hours, high for 4 hours or until the chicken is done. Add the cream cheese and cook another 30 mins. Serve on top of rice.

Stove top - In a large, deep skillet heat 1 T. oil and cook chicken breasts on medium heat until no longer pink. Add the salsa, corn, black beans, chives and chile powder to the skillet. Cook on med-high heat until salsa starts to boil, then cover and simmer for 30 mins. Add cream cheese and cook another 15 mins. Serve on top of rice.

This is an easy recipe, but quite delicious...don't be afraid to add your own spices to make it your own. You can also chop up the chicken and stir in the rice if you prefer...remember options are endless when you are cooking...have fun!