PICANTE CHICKEN CASSEROLE

2 cups cubed or shredded cooked chicken

1 can cream of mushroom soup
1 1/2 tsp dried onion flakes
10 corn tortillas
1 can cream of celery soup
1 pkg (10-oz) frozen broccoli, thawed
1 cup picante sauce
1 1/2 cups shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray a 9 x 11-inch baking pan with nonstick cooking spray.

Quickly dip half the tortilla shells in water then cover the bottom of the prepared baking dish with the tortillas.

Combine the chicken, soups, onion flakes, broccoli, and picante sauce together in a bowl. Spread half the chicken mixture over the tortilla shells. Top with half the cheese. Repeat the process ending with cheese. Bake at 350 degrees for 30 minutes or until heated through and bubbly.

No recipe photo, just chicken clipart.

NO BAKE LEMON PIE

This is one quick to make pie but it does need a couple of hours to chill before serving!

Ingredients

1 Pie Crust

2 cans (14 oz.) sweetened condensed milk

3/4 cup lemon juice

Directions

Pour two cans of sweetened condensed milk into a mixing bowl

Add Lemon Juice and Stir

Pour into the Pie Crust and refrigerate for a couple hours

Whipped cream for garnish

 

Recipe Source and probably picture, too:geniuskitchen.com 

ORANGE MARSHMALLOW FRUIT DIP

1 pkg (8-oz) low-fat cream cheese, softened

1 jar (7 to 8-oz) marshmallow cream or fluff
1 tbsp fresh orange juice
1 1/2 tsp fresh finely-grated orange peel

Combine all ingredients in a medium mixing bowl and beat at medium speed of an electric mixer until well blended. Serve with fresh fruit for a light dessert or as a party food.

Yield: about 1 1/2 cups

 

file photo showing dip in an orange shell, can be served in a dish, if desired

FRIED ZUCCHINI CAKES

 

1/3 cup biscuit/baking mix
1/4 cup American or Cheddar Cheese, shredded
1/8 tsp salt
1/8 tsp pepper
2 large eggs, beaten
2 cups grated zucchini
2 tbsp butter

In a medium mixing bowl combine the biscuit mix, cheese, salt and pepper until blended. Add the beaten eggs to the mixture then the zucchini. When mixed well, shape into 8 to 10 patties.

Melt the butter in a heavy skillet and add the patties. Cook 2 to 3 minutes per side or until done to your liking.

 

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WHOLE WHEAT APPLE SPICE MUFFINS

2 cups whole-wheat pastry flour

1 tsp salt
3 tsp baking powder
2 eggs
1/3 cup honey
3/4 cup low-fat milk
1/2 cup melted salt-free butter
1 cup grated apple
1 tsp cinnamon
1/2 tsp ground ginger

Preheat oven to 400 degrees.
Lightly grease 12 muffin cups; set aside.

In a small mixing bowl combine the flour, salt and baking powder; combine well; set aside.

In a medium mixing bowl, beat the eggs. Add the honey, milk, melted butter, grated apple, cinnamon and ginger, mixing well. Add the flour mixture to the egg mixture blending well. Pour the mixture into the prepared muffin cups and bake at 400 degrees for about 20 minutes or until a wooden toothpick inserted in the muffins center comes out clean.

 

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BANANA-MOCHA MILK SHAKE

3 medium bananas

2 cups (1 pint) coffee ice cream
1 cup milk
1/4 cup chocolate syrup

Peel bananas and place in a blender container with the ice cream, milk, and chocolate syrup; process 1 minute or until smooth--stopping to scrape down the sides. Pour into 4 chilled glasses and serve immediately.

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STRAWBERRY ICE CREAM PARFAIT PIE

1 baked pastry crust or graham cracker crust

1 pkg (4-serving size) strawberry gelatin
1 1/4 cup boiling water
1 pint vanilla ice cream
1 cup strawberries, halved or sliced
Whipped cream for garnish, if desired
Whole strawberries for garnish, if desired.

Mix the gelatin and boiling water. Spoon in the ice cream, stirring until melted. Place in the refrigerator until thickened but not set (15 to 20 minutes). Remove from the refrigerator and stir in the strawberries. Pour mixture into the pastry shell or graham cracker crust. Before serving pipe a decorative border of whipped cream around the outer edge of the pie. Top whipped cream with whole strawberries, if desired.

 

File Photo

QUICK AND EASY BAKED BEEF AND POTATO LOAF

2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional

Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.

Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.

In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350-degree

 oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.

clipart

BUTTERED PARMESAN RICE

3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley

In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.

Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.

Yield: 6 to 8 servings.

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SHRIMP MANGO TOSS

2 limes

1/4 cup olive oil

1 tsp green Tabasco sauce

1 mango

1 avocado

1 cup cherry tomatoes

8 cups baby mixed greens

12-oz cooked, peeled, deveined shrimp

Grate one teaspoon lime zest and squeeze two tablespoons juice from the limes.

In a large bowl, whisk olive oil, Tabasco, lime juice and zest, 1/8 teaspoon salt and 1/8 teaspoon black pepper until combined, reserve.

Peel mango, cut thin slices surrounding pit. Peel, pit and halve avocado; cut into 1/4-inch-thick slices. Quarter cherry tomatoes.

Place greens on large serving plate. Top with mango and avocado slices, tomatoes and shrimp. Drizzle with the dressing.

Yield: 4 servings

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