Salsa Chicken Salad Stuffed Avocado's

2 cups cooked chicken, shredded
2/3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados 

Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.  Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping
spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

Avocado Sauce and Fish Seasoning (for fish tacos)

Avocado Sauce
1 lg. avocado
juice from 1 lime
1/2 cup light sour cream
1/4 tsp garlic salt
1 cup fresh cilantro
1 Tbsp water
1/8 tsp cayenne


Fish Seasoning
1 tsp chili powder
1 tsp paprika
1/4 tsp seasoning salt
1/2 tsp salt

Chicken Doritos Casserole

2 lb. boneless, skinless chicken, cooked
1 16 oz. container sour cream
1 can cream of chicken soup
1 jar salsa
1 small can green chilies
1 bag Nacho cheese Doritos
4-6 c. shredded cheddar cheese
Shredded lettuce and diced tomatoes for toppings

Mix chicken, soup, sour cream, salsa, and chilies in a pot on medium. It will be soupy. Add a cup of cheese. Take a casserole dish, put a layer of Doritos on the bottom, a layer of the mixture, and then a layer of cheese on top. Repeat layers. Cover with foil and bake at 350 degrees for 30 to 35 minutes. Let sit 5 minutes before eating. It is really good with fresh tomatoes and shredded lettuce on top.

Creamy Taco Chicken

Ingredients:
1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional) I also added a little shredded cheddar, black beans and
scallion on top
Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything.
Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Quinoa & Black Beans

Ingredients
1 tablespoon olive oil
1 medium  bell pepper, red
1 medium  onion
3 clove  garlic
3/4 cup quinoa, uncooked
1 teaspoon cumin, ground
1/4 teaspoon  salt
1/4 teaspoon black pepper, ground
1/4 teaspoon  cayenne or red pepper
1 1/2 cup  vegetable broth
1 cup corn, frozen
30 ounce black beans, canned
1/2 cup  cilantro
2 cup mango cubes, frozen

Directions
Heat oil in a saucepan over medium. Dice pepper and onion; mince garlic. Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (may be omitted), and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15
minutes or until nearly all the broth has been absorbed. Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.

Chile Verde

1 tablespoon oil
1 onion chopped
1-2 garlic cloves, minced
1 green bell peper, diced
About 4 lbs pork roast, or you can also use 6 boneless pork loin chops
1 16 oz jar salsa verde
1 7 oz can diced green chiles
1 19 oz can green chile enchilada sauce
1 teaspoon oregano
1 tablespoon chipotle chili powder, for spicier add an additional 1/2 table spoon (use regular chili powder not chipotle)
1 teaspoon cumin
salt and pepper
1 lime for juicing - this is optional

Saute the onion, garlic and bell peper in the oil, until softened. Continue to add salsa verde, green chilies, green enchilada sauce, oregano, cumin and chili powder.  Stir the ingredients together

Pour over pork in crockpot.  Cook on high 5-6 hours if the pork is frozen, or 4-5 hours if the pork is not frozen.

After the pork is cooked, take it out of the sauce and cut it up into chunks or shred, and add it back into the sauce. Add Salt and Pepper to taste.
Right before serving squeeze lime juice over the chili and sprinkle with cilantro if desired. Serve with warm tortillas, sour cream and shredded cheese.

Recipe from Tonya 

Chili's Margarita Grilled Chicken Recipe

Can't wait to try this recipe I found on Food.com...

4 boneless skinless chicken breasts
1 cup liquid margarita mix
1 teaspoon garlic powder
fresh ground black pepper , to taste

Directions:

• Pour margarita mix over chicken breasts, and marinate for 2-3 hours in refrigerator.
• When ready to prepare, drain and dust chicken breasts with black pepper.
• Grill 3-4 minutes on each side. 
• If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. 
• Place chicken breasts atop Black Beans. 
• Serve with a serving of your favorite Mexican rice and Pico de Gallo.

Serve with -
Lipton's Knorr Fiesta Sides "Spanish Rice" or Rice a Roni "Mexican Rice"
Black Beans:  Mix a can of black beans with 1/4 cup of medium Picante sauce, and 1 tablespoon of pico de gallo for garnish.

I saw one person post that the whole meal was only about 7 weight watchers points per serving.

Spanish Rice

2 cups rice

2 Tbsp veg. or olive Oil

1 medium onion – chopped

1 small can tomato sauce

Chicken broth when added to tomato sauce makes 4 ½ cups of liquid.

1 tsp. garlic powder (you can use fresh garlic if you want, but chop very fine and sauté with onion)

Salt and pepper to taste

Sautee onions in oil, until soft, add rice, brown lightly.  Add liquid, garlic powder and S&P, stir, bring rice to boil and turn heat down to slow simmer.  Cook until rice is done, do not stir. 

For nice festive looking rice (doesn’t change the taste much).  When adding liquid, add ¼ cup chopped green onions and ½ cup sliced black olives.  Stir once and then let simmer as indicated above.


Recipe from a family friend that is a fabulous cook, Kathy.

Taco Stuffed Shells

16 jumbo pasta shells
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 cup water
1 (16 ounce) can refried beans
3/4 cup shredded Cheddar cheese
1 (16 ounce) jar salsa, divided
1/4 cup sliced green onion
1/4 cup shredded Cheddar cheese
1/2 cup sour cream (optional)

Directions
1.Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
2.Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3.Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4.Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.

Salsa

This recipe is from my step-mom, Kim.

2 lbs tomatoes
1 large onion
2 cups lightly packed cilantro
1 Tbsp lime juice
3 cloves garlic
Salt

Blend together, chill.

Café Rio Pork Take 2

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. Can be frozen.

Salsa

This recipe comes from a friend of mine, Leann McFalls. Yummy!
3- 4 ripe tomatoes
1-2 green peppers
1-2 red peppers
3-4 green onions
1 large onion
1 jalapeno pepper
crushed red pepper to taste
garlic to taste

Chop all ingredients and mix, let sit overnight. Salsa gets hotter as it sits.
is recipe is from my friend Leann McFalls...yummy!

Mexican Crockpot Chicken

4 Chicken Breasts
1 can drained Black Beans
1 can drained Corn
16 oz Salsa

Cook in crockpot on low for 4-6 hours.  Take chicken out, shred and place back in crockpot. 

Optional Add-In:
4 to 8 oz Cream Cheese  (I like to leave the cream cheese out, but at this point you can add the cream cheese in and mix until smooth.)

Serve with warmed tortilla shells.  You can also serve with cheese, sour cream and quacomole. 

Brandie's Chicken Enchilada's

2 (15 oz) cans Enchilada Sauce
1 can Campbell’s fiesta nacho cheese soup
8-10 tortillas
Lots of cheese
2-3 chicken breasts
1 can cream of chicken soup

Mix sauces in pan, heat until blended. Place chicken, cheese and some sauce in each tortilla, roll up. Top with remaining cheese and sauce bake 15-20 minutes at 350

Chicken Quesadillas & Fiesta Rice

1 lb. skinless, boneless chicken breasts, cubed
1 can (10 3/4 oz.) Cheddar Cheese Soup
1/2 cup Salsa (Medium)
10 flour tortillas (8")
Fiesta Rice

Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2" of edge. Moisten edges of tortillas with water. Fold over and seal. Bake 5 min. or until hot. Serve with Fiesta Rice.

Fiesta Rice: In saucepan heat 1 can Campbell's Condensed Chicken Broth, 1/2 cup water and 1/2 cup Salsa to a boil. Stir in 2 cups uncooked minute rice. Cover and remove from heat. Let stand 5 min.

Cancun Cafe Chicken Fajitas

2 lbs chicken
one clove diced garlic
2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp seasoning salt
1/2 tsp salt
1 tsp black pepper
one green pepper
one red pepper
one onion

Cut the chicken into strips. Mix in a bowl with all ingredients, except peppers and onion, to marinate for one hour. Sauté’ chicken. When cooked, add sliced peppers and onion. Serve on a tortilla with fresh salsa or pico de gallo

Fiesta Chili Corn Bread

Corn bread crust:
2 pkgs. (8.5 oz) corn bread muffin mix
2 eggs, lightly beaten
2/3 c milk
1 can (11 oz) Mexican-style corn, drained

Filling:
1 can (15 oz) chili without beans
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
½ c thinly sliced green onions with tops
½ c chopped pitted olives
tomatoes
sour cream optional

Preheat oven to 350. Spray round cake pans with cooking spray. In a bowl combine ingredients for crust and pour in pans, bake 20 minutes. Cool in pan 10 minutes and then turn out to finish cooling. In a saucepan heat chili until hot. Divide chili among crusts, top with cheeses, and additional toppings. Garnish with sour cream if desired.

Mexican Meat Mix

5 lb Roast (I use beef)
3 T Vegetable Shortening
3 Onions (chopped)
1 4oz. can dices green chilies
2 7oz. green chili salsa (I couldn’t find it in the store so I just used about 1 ½ cups of Pace Salsa…it tasted fine!)
¼ tsp garlic powder
4 T Flour
4 tsp Salt
1 tsp ground cumin

Cook Roast. (I put it in the crock pot with Lipton onion soup packet.) Drain meet and save juice. Shred meat, set aside. Melt shortening in large skillet and add onion and chilies. Sauté one minute. Add salsa, garlic powder, flour, salt and cumin. Cook over med-low heat. Stir in juice and meat. Cook 30 minutes until thick.

Then you can make Chimichangas with it or throw it in the freezer. Just put some meat in a tortilla and fry in a pan with a little bit of EVOO. Serve with lettuce, cheese, sour cream, cheese, guac...whatever you want!

Thank you Heather

Pico de Gallo

2 diced Tomatoes (remove the seeds if you like)
1/4 diced Onion
Cilantro (a handful... about 2 Tbsp?)
1 clove minced Garlic or sprinkle some garlic salt/garlic powder to taste
Salt & Pepper
A squirt of Lime Juice

Mix and serve!

Super Yummy Salsa

2 cans Italian Tomatoes

1 can Mexican Tomatoes

1/4 bunch cilantro

1/2 onion

Jalapeno pepper-we used 1/2 with a few seeds

1 T salt

1 T Italian Seasoning

1 T lime juice

Blend in blender...make sure there are no chunks! ;)