October 31st, 2006 by alice
Tags: Casserole, Mex, Tex
INGREDIENTS
- 1 1/2cups crushedtortilla chips
- 1lb shredded/cubedcooked chicken
- 1 (15 ounce)canpinto beans
- 1 (15 ounce)canred kidney beans
- 1 (15 ounce)cancorn, drained
- 1 (8 ounce)cantomato sauce
- 1cup preparedsalsa
- 1cup choppedonions
- 1green bell pepper, chopped small
- 1teaspoongarlic, from a jar or2 clovesgarlic, chopped
- salt and black pepper
- 12ounces shreddedmonterey jack cheese or cheddar cheese(or combination of the two)
-
Garnishes
- chopped tomatoes
- shreddedlettuce
- sour cream
- salsa
DIRECTIONS
- Preheat oven to 350.
- Grease a 13×9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
- Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
- Let stand for 3-5 minutes before serving.
- Cut into 8 servings.
- Recipe can be successfully reduced in half and baked in an 8×8 baking dish.
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October 31st, 2006 by alice
Tags: Dijonaise, Scallops
INGREDIENTS
- 1lbsea scallops
- 2-3green onions(chopped)
- 2-3tablespoonsflour
- 2tablespoonsbutter
- 1tablespoon freshly choppedparsley
- 1/2teaspoonseasoning salt
- 1tablespoonDijon mustard
- 1/2cupalfredo sauce
- 1/4cupdry white wine
- 6slices deli slicedprovolone cheese
- 2cupscooked rice
DIRECTIONS
- In a small mixing bowl combine parsely and chopped green onions.
- Set aside.
- In a large ziplock bag, mix flour and seasoned salt.
- Drain any excess liquid from scallops and place in bag and shake to coat.
- Heat Butter in a medium sauce pan and saute scallops until lightly browned and evenly cooked.
- Add green onion and parsely mixture, as well as mustard, Alfredo sauce, and wine.
- Cook over medium heat and simmer for 5 minutes.
- Arrange cheese slices over scallops and cover.
- Cook on low about 2-3 minutes until cheese is melted.
- Serve over rice.
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October 31st, 2006 by alice
Tags: Easy, Newburg, Shrimp
INGREDIENTS
- 1lblarge shrimp, peeled and deveined
- cooking spray
- 1teaspoonseafood seasoning(I use Old Bay)
- 1 (10 3/4 ounce)can condensedcream of shrimp soup
- 1 (3 ounce)packagecream cheese
- 1/4cupwater
- 2tablespoonsdry sherry
- 2cupscooked rice
DIRECTIONS
- Spray a large sauce pan with cooking spray and heat over medium heat.
- Place shrimp in pan and sprinkle with seasoning salt.
- Cook for 2 minutes, while stirring.
- Add soup, sherry, and cream cheese and water and stir until smooth.
- Simmer for 5 minutes.
- Serve over rice.
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October 31st, 2006 by alice
Tags: Quick, Soup, Tortilla
INGREDIENTS
- 2 cookedchicken breasts(cubed)
- 1cancreamed corn
- 2 (14 1/2 ounce)canschicken broth
- 2 (15 ounce)cansblack beans
- 1can Roteldiced tomatoes with mild green chilies
DIRECTIONS
- Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
- Simmer on medium heat until chicken is is heated.
- Serve with tortillas on the side.
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October 31st, 2006 by alice
Tags: Chicken, Quick, Rice, Santa
INGREDIENTS
- 2cups uncookedrice
- 3/4lbchicken tenders
- 3tablespoonsoil
- 1can roteldiced tomatoes with mild green chilies
- 1can del monte santa fecornor Mexican-style corn
- 1 (15 ounce)canblack beans
- 1cup shreddedmonterey jack cheese, cheese.
DIRECTIONS
- Cook rice according to directions on the bag.
- While rice is cooking, cook chicken in oil over medium heat.
- Cut chicken into 1 inch cubes.
- Mix together Chicken, Rotel, Santa Fe Corn, Black Beans, and Monterey Jack Cheese until cheese is melted.
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