SALSA CHICKEN WITH RICE

4-6 boneless chicken breast halves
1 medium onion chopped
2 cloves garlic, chopped
1 Tbsp. butter
1 Tbsp. olive oil
1 cup enriched white rice
1-3/4 cups chicken broth
1 cup salsa
1/2 tsp. cilantro
1/2 tsp. salt
1 cup shredded cheddar jack cheese

In a large deep-sided skillet, sauté onions and garlic until tender.  Add broth, salsa, cilantro, and salt. Bring to a boil and stir in rice.  Place chicken breasts over rice; cover and simmer for 12 minutes.  Turn chicken over and continue to simmer 12 additional minutes or until chicken is cooked through and rice is tender.  Remove from heat and sprinkle cheese over top.  Cover and let stand until cheese is melted.

Suggested Side: Tossed Salad

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  *CHIPOLTE BEEF STEAKS (allow marinade time)

1-1/2 lbs. beef flank steak

Marinade:
3 chipotle chiles, seeds removed (canned) 
2 tsp. chipotle sauce (from can)
1 (14.5 oz) can diced tomatoes
1 orange (juiced)
1/3 cup lime juice
2 Tbsp. white wine vinegar
1 Tbsp. canola oil
1 tsp. dried oregano
1/2 tsp. salt

Combine marinade ingredients in a blender. Blend until smooth. Place beef and marinade in a large resealable plastic bag; turn steak to coat. Marinate in refrigerator 6 hours or overnight. Remove steak and discard marinade. Grill or broil steak until desired doneness. 15-20 minutes for medium.

TWICE BAKED POTATOES

2 medium baked potato
garlic salt
1/2 c.  milk
1/2 c.  sour cream
1 Tbsp. butter
2 tsp. dried chives
1/2 tsp. salt
1/4 c. shredded cheddar jack cheese

Preheat the oven to 375 Degrees.

Wash the potatoes and dry well. Prick the skin several times with a fork and very lightly coat with canola oil. Bake potatoes for 45 minutes to 1 hour, depending on size. Let the potatoes cool slightly so you can handle.

Cut the baked potatoes in half lengthwise. Using a spoon, gently scoop (or scrape) out the flesh from each potato half into a medium bowl. Add milk, sour cream, butter, dried chives, and salt to the potatoes. Mash with a potato masher until creamy.

Again, lightly coat the skins with a small amount of oil and sprinkle lightly with garlic salt. Spoon mashed potato mixture back into the potato shells. Sprinkle the top of each stuffed potato with cheese. Place the potatoes on a cookie sheet and bake for an additional 15 to 20 minutes in a 400 degree oven.

Suggested Side: Twice baked potatoes, steamed asparagus

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  TURKEY ZUCCHINI BURGERS

1 lb. ground turkey
1 c. shredded zucchini
1/2 c. chopped red pepper, chopped very small
1 c. dry regular oatmeal
2 cloves garlic, minced
1/4 c. grated onion (not chopped, but grated)
1/4 c. ketchup
1/4 tsp. salt
splash of soy sauce

Gently mix together all the ingredients. Form into 4 patties. Brush both sides lightly with soy sauce. Grill about 5-6 minutes per side, or until cooked through.

Suggested Side Sliced cucumber and tomatoes

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   LEMON PEPPER SALMON WITH SPINACH & BEANS

4 Salmon Fillets
3 tsp. lemon pepper seasoning
1- 1/2 Tbsp olive oil, divided
2 cloves garlic, chopped fine
1 (15 oz.) can cannellini beans, drained and rinsed
1 (8 oz.) package fresh spinach
1 lemon, cut in wedges
salt & pepper

Sprinkle both sides of salmon filets with juice from 1 wedge of lemon. Rub both sides with a little olive oil and then lightly salt and sprinkle with lemon pepper seasoning.

Spray a cooking sheet with non stick spray and place fish skin side down. Broil for for about 6-8 minutes or until fish is easily flaked with a fork.

While fish is cooking, using a large skillet, heat the rest of the oil and cook garlic for about 30 seconds. Add the beans to the skillet and lightly salt and pepper.  Cook for about 2 minutes then add the spinach. Squeeze lemon over spinach and let cook until spinach is soft and wilted. Serve with additional lemon wedges. 

Suggested Side: Sliced French Bread & Butter

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  YUMMY NOODLE BAKE

1 lb. box ziti pasta
2 (10 oz.) boxes frozen spinach, thawed and water pressed out
1/2 tablespoon olive oil
1 (15 oz.) container ricotta cheese
3 large eggs, lightly beaten
1 (32 oz. ) jar spaghetti sauce
1/2 cup Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon salt

Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish with non stick spray.

Cook ziti pasta according to package directions, drain and put back in the same pot. Gently stir in the olive oil and ricotta cheese. Lightly salt & pepper and add the Parmesan cheese and beaten eggs. Stir in the spinach, pasta sauce, a little more salt and pepper. Make sure everything is evenly stirred and distributed.

Pour mixture into casserole dish and sprinkle with mozzarella cheese.
Bake uncovered for 25-30 minutes.

Suggested Side: Tossed Salad


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EASY BOSTON CREAM CUPCAKES

1 package yellow cake mix 
1 16-ounce can chocolate frosting
1 instant vanilla pudding mix
2 cups whipping cream

Prepare cake batter for cupcakes as per instructions on the box. Fill greased cupcake pans three-quarters full and bake at 350 degrees F for 18 minutes. Allow to cool for 30 minutes.

Substitute whipping cream for milk and whip together with the instant pudding mix for 2 minutes. Cut cupcakes horizontally and use a pastry bag to pipe a thick layer of vanilla pudding filling.

Microwave frosting for 10-second intervals until it's just soft. Use a spoon to ladle a bit of chocolate on top of cupcake and allow to set for about 10 minutes before assembling.

To Assemble - Place a glazed top on each bottom with a thick layer of cream in between. Store any leftovers in refrigerator.