Mexican Chicken and Rice

Mexican Chicken and Rice by Crystal Edgley

1 1/4 boneless chicken (4 boneless skinless chicken breast halves)
2 tsp chili powder
1 cup salsa
1 cup water
2 cup min rice
1 cup shreded cheese

In a skillet let chicken, chili powder, water and salsa come to a boil. Turn down to low. Cover. Let simmer for 10 min. Uncover. Bring back to a boil. Add rice and cheese. Cook for 5 minutes on low. Ready to serve.

Tiffany's Fantastic Mac & Cheese

Tiffany's Fantastic Mac & Cheese by Tiffany Vranes

Here's the recipe for 1 cup worth- double or make according to amount wanted.

2 cups makes 9x9" pan
3 cups makes a 9x13" pan.

Put macaroni noodles or desired noodle type on the stove to cook then start white sauce:
(1 cup of noodles for 1 cup of sauce)

White Sauce (for 1 cup of sauce):
2 TBS butter
2 TBS flour
1/4 tsp salt
1 c. milk (slowly mix in)
1 inch think chunk of velveeta cheese
Mix till melted

After noodles are cooked drain and put in dish. Pour sauce over noodles when melted and stir. Let sit for a minute and turn on oven to 350. Cook for 10-20 minutes uncovered (depends on consistency wanted!) Be careful not to overcook.

Pan fried tacos

Pan Fried Tacos by Evelyn Hornbarger

Beef
Corn tortillas
Toppings for tacos:
Salsa
Tomatoes
Green chilies
Lettuce
Cheese
Sour cream

Season raw ground beef in small bowl with salt/pepper/thyme/desired seasoning. Get oil in pan hot, put corn tortilla in pan. Put little patty of raw ground beef on half of tortilla and fold tortilla over on meat. Cook on both sides till meat is done. Serve with desired toppings in taco.

A completely different tasting taco!

Pork Chops

Pork Chops by Evelyn Hornbarger

Brown pork chops (seasoned with salt/pepper) in hot oil in pan. Put in dish and cook for 30 minutes. Serve with choice of side- mashed potatoes, asparagus, veggies.

Cobb Salad

Cobb Salad from Healthy Calendar Diabetic Cooking Recipe book

Bag of Romaine lettuce or 8 cups chopped romaine lettuce
6 slices turkey bacon, chopped
1/2 lb boneless, chicken breasts, cooked and cubed
1 large tomato, diced
2-3 hard boiled eggs (or just whites), sliced
1/4 c. red wine vinegar
2 Tbs olive oil
2 tsp Dijon mustard

1. In large salad bowl, toss together romaine set aside.
2. Cook bacon until crisp. Arrange the chicken, tomato, egg, and cooled bacon over top of lettuce.
3. In a small bowl, whisk together remaining ingredients. Drizzle dressing over salad and toss to coat.

*Can adjust amounts of tossed in ingredients to desired taste
*Also yummy to throw in cucumbers, avocado, bell pepper, or chopped ham

Such a tasty, yummy, healthy dinner! We loved it- and they dressing was so tangy and wonderful!

Tortilla Casserole

Tortilla Casserole from Therese Culbertson

12 Tortillas
1 lb ground beef, cooked
1 can cream of mushroom soup
1 4 oz can mushrooms
chopped green chile (8 oz)
Garlic salt to taste
1 lb cheddar cheese, grated

Mix all ingredients together, except cheese and tortillas. Layer in 9x13 pan (spread small amount on sauce in pan to prevent sticking). Tortillas, sauce, cheese. End with cheese. Bake at 350 for 20 minutes.

Chile Rellano Casserole

Chile Rellano Casserole from Ellie Collins

Take a 9x13 pan and spray with non stick

Take 2-2 1/2 package of Ritz crackers and grind up and put at bottom of 9x13
Take green chilis, either diced or cut in strips and lay all over crackers
Put sharp cheddar cheese over the chilis
Keep layering chilis with cheese until 1 to 1/2 lb of sharp cheddar is gone.

In separate bowl mix:
4 eggs
3/4 of 12 oz can of evaporated milk
1 tsp salt

Pour over pan of cheese/chilis

Bake at 350 for 50-60 minutes uncovered.
- I like to blot grease off after pulling out of oven
-Easier to cut if you let it cool for a min after getting out of the oven.

Yummy, yummy, yummy! A New Mexican tradition!