Homemade Salsa

Ingredients:

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice

Instructions:

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

*I accidentally bought a 28oz can of crushed tomatoes and it still turned out great.

**Our family likes things on the spicy side, so I used two cans of Hot Rotel. 

Fish Tacos

Ingredients:

1 1/4 cups Lawry baja chipotle marinade, with lime juice (R)

1 1/2 lbs cod or 1 1/2 lbs other firm white fish fillets

1/4 cup mayonnaise

1/4 cup sour cream

12 soft taco-size corn tortillas, warmed

2 cups green cabbage, shredded

Instructions:

Place fish in a large baking dish or resealable plastic bag, pour 3/4 cup Lawry's Baja (r) Chipotle Marinade with Lime Juice over the fish.

Marinate in refrigerator about 30 minutes in covered dish or sealed plastic bag.

Preheat the oven to 450.

Remove fish from dish or bag and discard marinade.

Bake fish for 10-12 minutes and baste with 1/4 cup Baja Chipotle Marinade. Turn fish once and cook until fish flakes easily with a fork.

While fish is cooking, combine mayonnaise, sour cream, and remaining 2-4 tablespoons of marinade in a small bowl.

To serve place fish in tortillas, using two tortillas for each taco, top with shredded cabbage and drizzle with sauce.

Liter Cajun Chicken Pasta

Ingredients:

6 lean boneless skinless chicken breast halves (4 ounces each)

3/4 tbsp Cajun seasoning of choice, divided

2-1/4 c uncooked whole wheat penne pasta

1 large onion, chopped

2-3 tsp olive oil

2 garlic cloves, minced or 2 tsp preminced

1 can (28 ounces) crushed tomatoes, drained

1/4 tsp pepper

1-1/2 c half-and-half cream or milk

Instructions:

Rub chicken breast halves each with ¼ tablespoon of Cajun seasoning. Lightly

coat the grill with olive oil using a basting brush. Grill chicken, covered, over

medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until

cooked throughout with no pink.

Meanwhile, in a large saucepan, cook pasta according to package directions. In

a Dutch oven coated with cooking spray, sauté onion in oil until crisp-tender. Add garlic and remaining Cajun seasoning; cook 1 minute longer. Stir in tomatoes and pepper.

Drain pasta; add to the onion mixture. Stir in cream; heat through (do not boil).

Serve chicken with pasta. 

* I grilled the chicken in a George Foreman grill.

What's for Dinner

Monday- Liter Cajun Chicken Pasta
Tuesday- Fish Tacos and Homemade Salsa
Wednesday- Pizza
Thursday- 
Friday- 
Saturday- Burritos 
Sunday- SuperBowl

Chicken Pot Pie

This is a very good healthier version of chicken pot pie.  It was really easy to put together and wasn't very time consuming.  Everyone gave it two thumbs up!

Chicken Pot Pie

Yield: 8

Ingredients:

1 pound of boneless, skinless chicken tenderloins or breasts

1 can fat free, low sodium chicken broth

2 tsp of butter buds flavoring

Pinch of celery salt

Pinch of onion powder

Salt and pepper to taste

1 c sweet peas (can use with pearl onions if desired)

1 c cooked tender carrots (try the steam bag option)

1 can reduced fat cream of chicken

1 can reduced fat cream of mushroom

1 can low fat biscuits

Instructions:

Boil chicken in broth. Add butter buds flavoring and the rest of the seasonings

listed above.

When chicken is fully cooked, take it out of broth and dice or shred into small

pieces.

In large baking dish, combine about 1 cup of chicken broth, diced chicken, peas,

carrots, cream of chicken and mushroom soups.

Mix all ingredients thoroughly and then top evenly with raw biscuits. Bake at

375 degrees for 20-30 minutes or until biscuits are fully cooked.

* I ended up baking mine for 20 minutes uncovered and then an additional 10-15 minutes covered. The bottom of the biscuits took a lot longer to get done than the tops. 

** I used a 12oz frozen bag of mixed vegetables (corn, peas, carrots & green beans) instead of the peas and carrots the recipe called for.  I cooked the vegetables according to the package and then combined them with the chicken and soups. 

***A serving is one biscuit plus the filling.  It was actually 5 servings for us, the guys each had two biscuits. 

What's for Dinner

Monday- Chicken Pot Pie
Tuesday- Buffalo Chicken Baked Wraps
Wednesday- Taco Casserole
Thursday- Pizza Soup
Friday- Pizza
Saturday- Out (Farmerville)
Sunday- Wings and Oven Baked Fries

Roasted Garlic Brussels Sprouts

Roasted Garlic Brussels Sprouts

Yield: 6 servings

The best garlic brussels sprouts ever, made with garlic and crisp bacon goodness!

Ingredients:

1 tablespoon honey

3 tablespoons balsamic vinegar, divided

2 pounds brussels sprouts, halved

1 tablespoon olive oil

4 slices bacon, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

Try Swanson® Veggie Broth in this Recipe.

Instructions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a small bowl, whisk together honey and 1 tablespoon balsamic vinegar; set aside.

Place brussels sprouts in a single layer onto the prepared baking sheet. Add remaining 2 tablespoons balsamic vinegar, olive oil, bacon and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-14 minutes, or until tender. Stir in honey mixture.

Serve immediately.