ZESTY CHICKEN TACO RICE SALAD

1 lb boneless chicken breast, cut into strips then into bite-size pieces

2 tbsp olive or coconut oil
1 can (13 3/4-oz) ready-to-serve chicken broth
1 can (8-oz) tomato sauce
1 packet taco seasoning mix
1 can whole kernel corn, drained
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
1 1/2 cups quick rice
1/2 cup shredded cheddar cheese
Tortilla chips for serving

Heat oil in a large skillet; add chicken and cook, stirring, until browned; add broth, tomato sauce and taco seasoning. Bring mixture to a boil. Reduce the heat to low, cover and simmer 5 minutes.
Add the corn and peppers; bring to a full boil.
Stir rice into the skillet, cover and remove from the heat. Let stand 5 minutes; fluff with a fork.
Sprinkle cheese overall and serve with the chips.

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FRUIT COFFEE RING

I cut this from a magazine a few years ago. It is simple, quick, and it is tasty. Click on the recipe to enlarge for easier reading.

TEX-MEX SQUASH CASSEROLE

10 cups (about 7) medium-size yellow squash, sliced

2 1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4-oz) green chilies, drained
1 can (4-oz) diced jalapeno peppers, drained
1/4 cup white whole-wheat flour
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced, for garnish, optional
1/4 cup chopped red onion, for garnish, optional

Preheat oven to 400 degrees.
Lightly grease a 9x13-inch baking pan or dish; set aside.

In a large mixing bowl, combine the squash, 3/4 cup of the cheddar cheese, and both peppers. Sprinkle the flour and salt over the mixture and toss to combine. Transfer mixture to the prepared baking dish.

Cover dish and bake at 400 degrees 30 to 40 minutes until the squash is tender.

Remove from oven and spoon the salsa over the top. Sprinkle the remaining cheese over all and return to oven. Bake, uncovered, for another 10 to 15 minutes or until golden brown.  Remove from oven and allow to set for 10 minutes.Sprinkle the onions, if using, over the top before serving.Yield: 10 servings  Per serving: 143 calories, 12 g carbs and 8 g protein - This carb to protein ratio makes this dish okay for diabetics.

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EASY ROASTED BRUSSELS SPROUTS

A friend posted this on facebook and I am adding it here so I can try it. Maybe some of you are interested, too. I believe the original post is from Natalie Hodson.

Preheat oven to 425.
Put foil on a cookie tray (for easy cleanup) and spray the foil with cooking spray.
Chop any brown ends off and cut the Brussels sprouts in half
Drizzle with olive oil (I use a pastry brush to help me with this - it helps you use less oil and covers each veggie when you just brush a little on the top of each one) and sprinkle with sea salt, black pepper and garlic powder.
Roast on 425 until the edges start to turn brown, about 20-25 minutes. If you want, broil on high for the last 1-2 minutes to get them nice and crispy.

CRAB CAKES WITH PEANUT SAUCE

Note: This recipe was in an old TOH magazine and was submitted by a fellow Texan.

Sauce:
1/4 cup rice vinegar
2 tbsp creamy peanut butter
1 garlic clove, minced
1 tsp brown sugar
1 tsp olive oil
1/4 tsp ground mustard
Dash cayenne pepper

Whisk all ingredients together in a small bowl and set aside.

Cakes:
1 cup plain Greek yogurt
2/3 cup crushed saltines
1/4 cup finely chopped celery
1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley
2 tbsp finely chopped onion
1 egg white, lightly beaten
1 tbsp fresh lemon juice
2 tsp prepared horseradish
1/2 tsp paprika
1/4 tsp salt
1 lb lump crabmeat, drained
1 tbsp olive oil

Mix the ingredients from the yogurt through the salt, in a large bowl until blended. Fold in the crabmeat and shape into a dozen 1/2-inch thick patties. Cover and refrigerate for 30 minutes.

Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add the crab cakes in batches and cook 2 to 3 minutes per side until golden brown.

Serve the crab cakes with the sauce.

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HOOSIER CABBAGE CASSSEROLE

4 cups chopped cabbage

1 cup saltine cracker fine crumbs + more for topping
4 tbsp butter, melted + additional for dotting top
1 cup milk
1/2 cup grated cheese
2 tbsp flour
salt
pepper

Preheat oven to 400 degrees.

Wilt cabbage in some boiling water; drain.  Melt butter and add flour, milk, salt and pepper to suit your taste.  In a baking dish layer the cabbage, cheese, and crumbs twice.  Pour the white sauce over the top.  Sprinkle additional crumbs over the top and dot with additional butter.  Bake at 400 degrees for 25 minutes.

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VANILLA WHIPPED CREAM

Make your whipped cream stand out from all the others with this simple recipe.

1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
ground cinnamon for garnish, if desired

Using an electric mixer on high speed, beat the cream, powdered sugar, and vanilla extract together in a medium bowl until stiff peaks form.

When using on pies, a sprinkle of cinnamon makes this even tastier.

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GRILLED CORN SALAD

Note: This salad needs an hour of refrigeration after it is finished.

10 medium-size ears of corn, husks removed

1/4 cup olive or coconut oil
salt to taste, optional
freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes, optional
2 large ripe tomatoes, chopped fine
1 medium-size red onion, sliced thin
12 fresh basil leaves, thinly sliced
1 cup favorite vinaigrette-type salad dressing

Brush the corn with oil and grill, covered, over medium heat for 10-12 minutes or until lightly browned and tender. Turn occasionally to grill all sides. Cool enough to handle.

Remove corn from cobs and transfer to a small bowl; toss with the salt, black pepper, and red pepper flakes.

In an approximately 2-quart glass bowl, layer 1/3 each of the corn, tomatoes, onion, and basil leaves. Repeat layers twice more. Pour the dressing over the top.

Cover with plastic wrap or foil and refrigerate for at least an hour before serving.

Yield: 8 to 10 servings.

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AUTHOR DEBBIE MACOMBER'S DIP RECIPE

Got this on my facebook news feed bacl in 2015. Thought I would pass it along. Not only is Debbie a very successful author, she is a great cook. I love her cookbook that I have.

SKILLET BOW TIE LASAGNA

1 lb lean ground beef

1 small yellow onion, chopped
1 garlic clove, minced
1 can diced tomatoes with liquid
1 1/2 cups water
1 can (6-oz) tomato paste
1 tbsp dried parsley flakes
2 tsp dried oregano
1 tsp salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese

In a large skillet, brown the beef with the onion and garlic; drain in a colander. Return mixture to skillet.
Add the tomatoes with liquid, water, tomato paste, parsley, oregano and salt to the skillet; mix together well. Stir in the pasta and bring to a boil. Reduce the heat, cover and simmer 20-25 minutes until the pasta is tender. Stir at least once during cooking time.
Combine the cottage and Parmesan cheeses; drop by tablespoonfuls onto the pasta mixture. Replace lid and cook another 5 minutes.
Yield: 4 servings

I have had this recipe since the 1990s. I believe I got it from a Country magazine.