Cilantro Lime Rice

(Like Cafe Rio)
3 cups water
3 cups rice*
(Put cilantro, chilies, and onion in food processor)
1/2 bunch cilantro
1 can green chilies
1/2 onion
4 tsp minced garlic
1 Tbsp butter
3/4 tsp salt
4 tsp chicken bouillon granules
Lime juice

Bring water to boil. Add all ingredients.  Simmer for 30 minutes.

*the original recipe I received called for minute rice but it gets very sticky so next time I'm going to try regular rice and see how it goes!  If you try it first, let me know!

Cafe Rio Tomatillo Dressing

3/4 c. Buttermilk

1 4oz can Green Chilies

1/2 c. Cilantro

1 Tomatillo

1/2 tsp Lime Juice

dash Cayenne Pepper

1 c. Mayo

1 clove Garlic

1/2 Jalepeno

1 tsp Salt

dash Tabasco

1 pkg. Ranch Dressing Mix

Combine in blender and mix until smooth.

Version 2 - I haven't tried this one yet... but it has fewer ingredients!
2 tomatillos - chopped
1 Jalapeno - no seeds - chopped
1/2 bunch cilantro
1/2 pkg Ranch Dressing Mix
8 oz sour cream
Combine in blender and mix until smooth.

Cafe Rio Pork

4-6 lb pork roast

2 cups brown sugar

16 oz salsa

1 can Coke

Cook in crockpot on low for 4-6 hours. Shred and place back in juice in crockpot about an hour before serving.

This is Angie's variation from an online copy cat website

2 ½ pounds pork
1/8 tsp garlic salt
1/8 tsp pepper
1/3 c water
1/8 tsp salt
½ c green chili sauce
½ c brown sugar

Cook pork in water and seasonings in crock pot on high for 4 hours or low for 7. Drain. Shred pork stir in brown sugar and chili sauce. Serve with your favorite burrito/taco toppings.

Outback’s Alice Springs Chicken

Combine the following:

 2 Tbsp Grey Poupon Dijon Mustard

1 cup mayonnaise

1 cup honey

2 tsp lemon juice

Use ½ of this mixture and marinade 4-6 chicken breasts covered in fridge for 2-24 hours. (Use the other half of mixture to serve with chicken for dipping-make sure to chill in fridge)

After chicken has marinated fry chicken breasts in butter in pan over med heat. Add salt, pepper, and a dash of paprika to chicken.   Brown the chicken for about 4-5 minutes per side or until golden brown.  Put chicken in baking dish.  Stack 2 pieces of cooked bacon on each piece of chicken.  Spoon sautéed mushrooms onto bacon. (To sauté mushrooms, slice mushrooms, add butter cook over medium in fry pan add garlic salt and onion salt until cooked)  Then cover chicken with Colby/Monterrey jack Cheese.


Bake chicken covered at 350 for about 30 minutes or until chicken is cooked.  

Pasta Salad

1 pkg. Veggie Spirals (cooked to package specifications)  Salt your water good as soon as you put the noodles in.
Pepperoni
Veggies - I never measure and I use different veggies all the time!  I just pick either what I already have or what sounds good that day.  :)
Cucumbers, Cherry Tomatoes, Baby (or shredded) Carrots, Avocados, Red Onion, Olives, Mushrooms, Broccoli, Cauliflower

Cover with Zesty Italian Dressing (I usually use about 1/2 bottle and you can use Light and it's still just as good!)
2-4 Tbsp Salad Supreme (secret ingredient - don't forget this!)

Olive Garden Alfredo

8 oz Cream cheese - cut up

3/4 cup Parmesan cheese - grated

½ cup butter or margarine (I only use 1/4 cup)

½ cup milk (add more if recipe sauce is too thick)

Optional additions -
8 oz Fettuccine; cooked and drained

Grilled Chicken

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.

Use as a dipping sauce for bread sticks or toss pasta lightly with sauce, coating well.  Leftovers freeze well.

Hearty Chicken Noodle Soup

from the Lion House cookbook...

Chicken Noodle Soup

3 cans Chicken Broth

2 tsp “Better then Bullion” Chicken Base

3 cups total of:

            Carrots

            Celery

            Onion (optional)

            Potatoes (optional)

2 cans Cream of Chicken Soup

¼ cup Evaporated Milk (or ½ cup Whole Milk)

Pkg. Egg Noodles

Chicken Breasts or Tenders (cubed)

Stove Top Directions:

Simmer Veggies in Chicken Broth and Chicken Base until tender.  Cook Noodles and Chicken both separately.  Add Cream of Chicken Soup and Milk then throw in Noodles and Chicken. 

Crock-Pot Directions:

Combine Chicken Broth, Chicken Base, uncooked Chicken, and veggies.  Cook on high until chicken is cooked and veggies are tender.  Add Noodles 30 minutes before serving.  About 5 minutes before serving add Milk and Cream of Chicken Soup.

Zesty Summer Salad

4-6 Boneless Skinless Chicken Breasts Teriyaki Style

(1 cup honey, 1 cup soy sauce, dash of garlic-

marinate overnight)

Right before you make the salad, bake the chicken at 350 for 25 minutes. Then cut into cubes.

Mix the following in a large bowl 

3 cans black beans, drained and rinsed

2 cans shoepeg white corn, drained

1-2 cucumbers sliced and halved

2-3 tomatoes chopped

2 avocados chopped

1 of each red, green and yellow pepper, chopped

1 red onion, chopped

4-5 fresh limes squeezed over top of above ingredients

2-3 T, rice vinegar

Set Aside 

1-2 heads of iceberg lettuce

1 bag plain or cool ranch Doritos

1 bottle of HOMEMADE ranch dressing

HOW TO SERVE

Place chips on the bottom of plate. Follow with lettuce,

veggie mixture top with ranch dressing.

Strawberry Spinach Salad w/Raspberry Dressing

SPINACH SALAD

1lb Spinach

1lb Bib or Butter lettuce ( I used Romaine)

2-3 Tbs. red onion

sliced almonds or cashews

1 lb Strawberries, sliced

Mix together and lay strawberries on top. Chill one hour before serving.  Just before serving, toss with Raspberry dressing.

RASPBERRY DRESSING

1/3 cup Raspberry Vinegar (Red wine vinegar flavored with Raspberry by Paul Corcellett)*

(I just use a Grey Poupon Raspberry red wine vinegar I found in the grocery store)

1 cup Canola oil

½ cup sugar

2 tsp dried onion

1/4 tsp salt

1 Tbs. poppy seeds

Mix together with wire whisk till sugar and salt are dissolved.

*(Purchase at William Sanoma or Spoons & Spice)

Skinny Waffles

I haven't tried these... I know - I should probably test these before I post but I don't want to forget about them!  I might make them Sunday morning... :)  I'll let you know how it goes!  Thanks MikellesMeals!

A little healthier breakfast version... Skinny Waffles!

Ingredients:
In a blender combine:

6 eggs
1 cup oats
1 cup cottage cheese
1/2 tsp. vanilla extract

Directions:

After you have combine all ingredients pour the mixture into waffle machine. Mixture is thinner so cook longer than average. Pour sugar free maple syrup over them and enjoy.

Chicken and Bowtie Pasta Salad

2 (16 oz) packages Bowtie Pasta (Cooked to package specifications)
3 cups chopped celery
2 bunches chopped green onions
2 cups red seedless grapes cut in half
30 oz pineapple tidbits
1 ½ cups cashew half’s
6 cups chopped boiled chicken breasts

2 cups mayonnaise
1 bottle Kraft Cole Slaw dressing

Combine all ingredients add salt & pepper to taste. Chill for at least 1 hour before serving.

Chocolate-Banana Protein Bars

Recipe from "Tasty Fat Loss & Muscle Gaining Recipes":

Chocolate-Banana Protein Bars
8 Bars

Ingredients
2 large, ripe bananas (about 300 g)
1 tsp. ground cinnamon
2 tbsp. unsweetened cocoa powder
3 large raw egg whites
4 oz. nonfat milk
2 1/2 c. (200 g) old-fashioned rolled oats
1/3 c. Splenda
1 tbsp. olive oil
60 g chocolate Designer Whey (or equivalent brand/flavor)


Directions
Mix ingredients in a large bowl. Pour into non-stick cake pan. Bake
at 300o F for 25 minutes or until firm. Let cool slightly before cutting.
We have made these into 8 small bars, but you could easily make into
4 larger ones, with double the protein (e.g., 23 g protein per bar).
If you don’t want the fat replace the oil with unsweetened applesauce.
It will taste just as good and still retain the moist but firm texture.


Nutritional Information
Calories (Per bar): 190
Protein (g): 11
Carbohydrates (g): 28
Fat (g): 4.6
Carb - Protein - Fat % Ratio: 57% - 22% - 21%

Homemade Granola (lowfat)

This is good stuff!!! I have made it a bunch of times and the whole family loves it either in milk like cereal or in yogurt! And it's good for you, too!

Granola
1/3 cup honey
1/4 cup oil
1/4 cup water
1/2 cup applesauce (no sugar added)
1/3 cup brown sugar
1/2 tsp salt
1/2 cup sunflower seeds (raw...I have used the roasted/salted kind and it was fine)
1 cup nuts (chopped or sliced) (I've used sliced almonds once and pecans, too)
1/3 cup milled flax seeds (optional...good for your brain, though!)
3/4-1 cup coconut (sweetened or not, either will work)
4 cups regular oats
1 cup dried fruit (blueberries are our favorite) (optional)

Mix oats, nuts, sunflower seeds, flax seeds and coconut in a large bowl. In a smaller bowl mix oil, water, brown sugar, honey, salt, and applesauce, Heat until just boiling ( I do it in the microwave, about 2 minutes or so) Pour over oats mixture. Spread in 1 large cookie sheet. and bake for 30-45 minutes at 325 degrees. During baking you need to take it out every 10 minutes and mix/stir it up to make sure it all browns evenly. You want it a light brown color. Cool completely and add dried fruit. Store in an airtight container.

Really, this is good and you can even double the recipe and make two pans. I'd love to hear if you make it and how you like it!!!

Quick, Easy & Creative Granola Bar Recipe!

I found this on a favorite site of mine... Hip2Save!  I don't know how healthy they are... but they sound good!  :)

These granola bars are a favorite recipe in my household. They are very kid friendly to make and do not require baking. It takes minutes to whip up a batch but keep in mind that sometimes it takes minutes for the batch to disappear into hungry mouths. I like to double the recipe so that they last more than a day! You may individually freeze them using small zip-lock snack bags to put them into the kiddo’s lunch boxes. By the time the lunch hour rolls around they are thawed and ready to eat! (They typically thaw with in one hour.) I encourage you to get creative with the “add-ins” (chocolate chips, raisins, coconut, etc.) to create a bar that is your own personal favorite. So long as you keep the wet to dry ratio the same the possibilities are endless. I’ve included two varieties that I enjoy along with a list of other ingredients you may want to try. Have fun and be daring!!

Chocolate Chip, Coconut & Peanut Bars

• 2 1/2 cups crispy rice cereal
• 2 cups old fashion oats
• 2/3 cup packed brown sugar
• 2/3 cup honey
• 1/2 cup peanut butter
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup packed coconut
• 1/4 mini chocolate morsels
• 1/4 peanuts

Directions:
In a large bowl combine the rice cereal and oatmeal. Grease or line a 9×13 inch pan. (I prefer to line the pan with saran wrap because it makes for easy clean up.)

Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to cereal mixture along with vanilla extract, cinammon, salt, peanuts, coconut and chocolate chips.

Press into the prepared pan using a spatula, spoon or your hands (like I do). Set aside to cool, then cut into bars.

Cranberry, White Chocolate & Almond Bars

• 2 1/2 cups crispy rice cereal
• 2 cups old fashion oats
• 2/3 cup packed brown sugar
• 2/3 cup honey
• 1/2 cup almond butter
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup packed cranberries
• 1/4 white chocolate morsels
• 1/4 almond pieces

Directions:
In a large bowl combine the rice cereal and oatmeal. Grease or line a 9×13 inch pan. (I prefer to line the pan with saran wrap because it makes for easy clean up.)

Mix brown sugar, honey and almond butter in a small sauce pan. Stir over medium heat until just boiling. Add to cereal mixture along with vanilla extract, cinnamon, salt, almond pieces, cranberries and while chocolate morsels.

Press into the prepared pan using a spatula, spoon or your hands (like I do). Set aside to cool, then cut into bars.

TIPS:

• To keep chocolate from melting into mixture try freezing it first as well as adding the morsels towards the end of mixing process.
• Once the bars have cooled I place a cutting board on top of my pan and then flip the pan upside down onto the cutting board. I can then lift the pan off, remove the saran wrap, and cut into bars.
• Bars taste great if frozen…. Once thawed they retain the chewy texture however I would avoid refrigerating the bars as this seems to dry them out.
• To keep fresh store at room temperature in a sealed container.
• Try swapping out the crispy rice for cereal that you already have on hand… corn flakes, cheerios, etc.

Fun “Add-Ins” to experiment with:

Chocolate morsels, M&M’s, peanut butter chips, butterscotch chips, dried cranberries, raisins, dates, dried apricots, coconut, peanuts, almonds, pecans, walnuts, flax seed, sunflower seeds, pumpkin seeds, toffee pieces…

Fire Roasted Tomato Soup

Makes 4 servings - 1 1/3 cups each
1 Tbs butter or olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 cans (14.5 oz each) fire roasted diced tomatoes, undrained
1 3/4 cups chicken broth or vegetable broth
2 Tbs chopped fresh basil leaves, cilantro leaves or Itlaian (flat-leaf) parsley
1 tsp sugar
1/4 tsp crushed red pepper flakes
1/2 cup whipping cream

In 3-quart saucepan, melt butter over medium heat.  Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is crisp-tender.

Stir in tomatoes, broth, 1 tablespoon of the basil, the sugar and pepper flakes.  Heat to boiling.  Reduce heat; cover and simmer 15 minutes. Remove from heat; pour mixture into large heatproof bowl; cool slightly, about 15 minutes.

In blender, place half of the mixture.  Cover; blend until pureed. Return to saucepan. Repeat with remaining mixture.  Heat over medium heat until hot.  Remove heat.  Stir in cream and remaining 1 tablespoon basil.

Nutrition Information:
1 Serving: Calories 190 (Calories from Fat 110); Total Fat 12g (Saturated Fat 8g; Trans Fat 0g); Cholesterol 40 mg; Sodium 520 mg; Total Carbohydrate 15g (Dietary Fiber 3g, Sugars 9g); Protein 4gPercent Daily Value*: Vitamin A 15%; Vitamin C 20%; Calcium 10%; Iron 15% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1