Farmers Market Pasta Salad

2 cups halved baby heirloom tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips $
1 cup fresh corn kernels
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions
Parmesan Vinaigrette
1 (8-oz.) package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro

Preparation
1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.

*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.

Recipe from: http://www.myrecipes.com/recipe/farmers-market-pasta-salad-50400000128248/

Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 garlic cloves
2 teaspoons freshly ground black pepper
1/2 teaspoon table salt
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Preparation:

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

Comments:  This is a beautiful pasta salad and delicious!  I don't use cilantro because of personal preference, but I'm sure it would be delicious.  I have not made it with the chicken, but this too would be a delicious addition.  This is a great family reunion, picnic or potluck salad as it has no mayonaise in it.  I ended up using a whole box of pasta and the balance was fine.

Shredded Buffalo Crock Pot Chicken

4-6 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1 package dry ranch salad dressing mix
1/2 to 1 cup of chicken broth (optional)
2 tablespoons butter (optional)
Blue Cheese Dressing (optional)
6 hoagie rolls, split lengthwise

Directions: Place the chicken breasts into a slow cooker, and pour in 3/4 of the bottle of wing sauce, the package of ranch dressing mix, and chicken broth. Cover, and cook on low for 3 hours.Remove the chicken from the Crock Pot and shred it. Add the butter now if you so desire. Place back into the Crock Pot and let cook for at least 1 more hour, or up to 7 hours if your Pot does not have a warming option. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.  Add blue cheese dressing to your sandwiches for added flavor.

Comments: This recipe is all over the Internet so I wanted to try it.  It is pretty tasty!  Many of the comments said that the wing sauce cooked dry while the chicken was cooking.  I added the chicken broth to avoid this problem, but then thought it was a bit soupy.  I used a cornstarch slurry to barely thicken the juice before I put the chicken back in and this worked great. I chose to not add the butter.  I didn't think it needed it. I have found if I cook chicken breast more than 3 or 4 hours on low in the Pot they get dry and grainy so I would aim for less time than more.

Crock-pot Shredded Chicken Barbecue

chicken breast, however many you need for your family

1 bottle of barbecue sauce

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 TBSP Worcestershire sauce

1/4 tsp crushed red pepper

2 TBSP apple-cider vinegar

Directons: Place all ingredients in the crock-pot and cook 6-8 hours on low or 3-4 hours on high.  Shred chicken before serving on a bun. 

This recipe is all over the Internet, with variations in the amount of each ingredient.  I added the red pepper and the vinegar to accommodate my liking.  

Comments:  Delicious and EASY!  Make sure you use a good quality barbecue sauce for optimal flavor.  I used frozen chicken breast and cooked 8 hours on low.

Crock Pot Pork Roast

Ingredients:
1 - 2 lb boneless pork roast (sirloin tip roast or pork tenderloin)
1 - cup Worcestershire sauce
1 - cup brown sugar
2 - teaspoons olive oil
McCormick Grill Mates Montreal Steak Seasoning

Directions: Rub Montreal seasoning all over the roast making sure to cover all sides. Heat a large skillet over medium high heat. Add the olive oil and get the pan really hot. Add the roast and sear on all sides, browning on all sides.   Add Worcestershire sauce and brown sugar to the crock pot and mix. Add the pork roast. Cover and cook on high for one hour then turn to low and cook a additional 4-5 hours. Pork roast is fully cooked when it starts to come apart. Serve alone or on wheat rolls.

Recipe from:  The Happy Housewife blog

Comments: I added 1/4 tsp of crushed red pepper and 2 tsp. crushed garlic to the liquid mixture. I liked the added heat in the gravy. The original recipe just dumps the sugar and Worcestershire sauce on top of the roast and swears it works. After the pork was cooked, I took out the juice and reduced it by half on the stove top, but this isn't really necessary. My family loved this recipe!

Grilled Stuffed Portobello Mushrooms

4 Large Portobello mushrooms, stem and gill removed
2 TBSP canola oil, for brushing mushrooms

Stuffing:
1 cup pre-made pesto sauce (brand of choice)
3/4 cup grated Parmesan
1/2 cup julienned sun-dried tomatoes with oil
1/2 cup panko bread crumbs
1 cup shredded part-skim mozzarella cheese
Salt and Pepper to taste

Pre-heat  the grill to medium heat, 

Wipe the mushrooms with a damp paper towel to clean and dry well.  Do not rinse under water.  Brush the tops of the mushrooms with canola oil and set aside.

In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs.  Season with salt and pepper, to taste, and mix thoroughly.  Divide the mixture evenly into the 4 mushroom caps and top with some mozzarella cheese.  Put on the grill and cook until cheese is melted, about 10 minutes.  Transfer to a serving dish and serve immediately.

Recipe: Food Network

Comments:  This was delicious! My family suggested that a slight balsamic reduction sauce drizzled over it would make it even better, but this recipe stands on its own without it.  These mushrooms make a beautiful presentation.  They are big, filling and hearty.  I think you could assemble them in the morning and cook later.   You could make them in a pre-heated 375 degree oven. If you like your cheese toasted, put them under the broiler before serving. Please note:  if you cook or broil these in the oven, use a pan with a lip around the edge as the oil from the cheese in the mushrooms will ooze out.

Shepherd's Pie

Ingredients

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

I use left-over mashed potatoes from a previous dinner.

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb, turkey, beef or ( I use left-over roast, cubed)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth ( or beef broth)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas
• Shredded cheddar cheese (optional)

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.  

Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the meat of your choice, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Cover in cheddar cheese (optional)  Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Recipe with some modifications from Alton Brown, Food network

Comments:  I love to make roast because if I make one big enough I can get 3 different meals from it.  The first meal is  hot roast beef sandwiches and gravy, mashed potatoes and a vegetable.  The second meal is vegetable soup made from the crock-pot broth and 1/2 of the left-over meat.  The third meal, using the second half of the leftover meat is my favorite, Shepherd's Pie.  I have made many versions of this as I usually go to the Internet and combine a couple of recipes. I have modified Alton's recipe to reflect these combinations.  Try it, it offers a different flavor because of the thyme and rosemary and is such a comforting meal. Enjoy!

Broccoli/Chicken Quiche

1 box of chopped broccoli, cooked and drained
1 can of chicken
8 oz. mozzarella cheese
2-3 eggs
3 TBSP milk
1 onion, chopped
salt/pepper to taste
1 deep dish pie crust

Mix ingredients together and put in pie crust.  Bake 400degrees for 30-40 minutes.

Comments:  This recipe came from a dear friend of the family, Pam.  My family has been making it for at least 25 years.  Wow, time sure flies!  This is one of my go-to quiches.  It is especially good for those who do not like a very eggy quiche.  It is dense and hearty, making it a good choice for lunch or dinner with a salad.  I am not sure why, but sometimes the quiche filling seems thick, so I simply add the 3rd egg to loosen it up a bit. It bakes perfectly well with only 2 eggs, so you decide.  I know it seems odd to use a can of  chicken, but it is good and makes the quiche go together quickly.  I have also used fresh broccoli cooked and chopped as well as left over chicken breast, diced. Enjoy!  

Sloppy Joes

1 lb. ground beef, browned
Add:
1 cup chopped onion
1 cup chopped celery
1 cup Catsup
1 TBSP brown sugar
1 TBSP prepared mustard
1 TBSP Worcestershire Sauce
1 TBSP Vinegar
1 tsp salt

Cover. Simmer about 1/2 hour.

Comments:  My mother-in-law, Henrietta, gave me this recipe many years ago and it is one that I still make regularly.  I adjust the brown sugar a bit as I like it a bit sweeter, but it is great just the way it is.  This recipe is quick, easy and flavorful.

Tyler's Hot Dog Skillet Casserole

Hot-dog( 1 per person you are feeding)
Hot Chili Sauce (to taste)
Cooked Pasta, any type of short noodle you have on hand ( 1/2 -1 cup noodles/ hot dog)
Left over Cincinnati Chili (See previous post for recipe) (1/2 cup chili/hot dog)
Cheese (to taste)
Onions (1 tbsp/hot dog)
Peas (optional)

Directions:  Slice hot dogs into circles and fry until golden brown in a skillet with the Hot Chili Sauce.  Hot Chili Sauce amount is to taste.  Tyler uses 1 TBSP per 2 hot dogs.  Add cooked pasta to pan, left over Cincinnati Chili, cheese, onions and peas.  Heat together thoroughly and serve.

Comments:  This has become on of my son's favorite throw together leftover meals.  It is quite flavorful and surprisingly delicious! We have not tried it with traditional chili, but I am sure it would be great.

Spicy Shredded Beef

2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce or spicy salsa
1 can (4 oz.) diced jalapeno peppers, drained
1 chopped onion
3 cloves of garlic, minced
2 TBLSP. chili powder
1 TBLSP. honey
2 1/2 tsp. salt
1 tsp ground cumin
2 cups beef broth

Trim off extra fat off beef.  Put in slow cooker ( at least 5 quarts).  Add tomatoes with juice, salsa or chipolte sauce, jalapenos, onion, garlic, chili powder, honey salt and cumin;  pour broth over top.

Cook on low 8-10 hours. 

Remove meat from crock-pot  and shred with 2 forks.  Remove 1/2 of sauce from the crock-pot and then add the meat back to the rest of the sauce.  Serve in sandwiches.

Recipe from myrecipes.com

Comments:  This is very spicy, so beware.  My family loves these sandwiches because of all of the flavor but as I said, not for those who like mild tasting food.  Serve on crusty rolls as they are very juicy sandwiches.  Sometimes I will caramelize onions to add to the sandwiches, and sometimes not.  We broil the buns with a piece of provolone or Swiss cheese and then add the meat.  It is suggested that you top the sandwiches with cabbage, red onion, sliced tomato, cilantro and sour cream but I haven't done this yet.  I am sure this would be delicious.  I also use whatever roast is on sale, usually aiming for a lean cut.  YUM!

Mom's Casserole

1 pound ground beef
1 pound spicy sausage
1 large onion
1 large stalk celery
1 green pepper (optional)
1 12 ounce shell macaroni
1 small can pimentos (optional)
2 cans tomato sauce (10 oz cans)
1 can cream of mushroom soup
1 TBLSP Chili Powder
1 tsp black pepper
2 tsp salt ( or less)
1/2 pound mozzarella cheese ( sliced or shredded)

Saute celery, onion, pepper in olive oil or boil in a small amount of water and drain off water when tender.  Cook macaroni per box directions.  Do not overcook macaroni. 

Brown meat, add all ingredients except cheese together in a 9x13 casserole dish and cover with the cheese.  Bake 20-30 minutes.  Cheese should be melted and casserole bubbly.

Remarks:  This recipe originally was given to my mom by a dear friend, Nedra.  This recipe was also my cousin Rick's favorite food my mom cooked.  It was many years after his death before she was able to prepare this casserole again.  It still makes me think of him.  As with most of my recipes, it is very easy to assemble and lots of flavor.  It is also forgiving,  I have pureed a can of diced tomatoes, I have used 2 cans of tomato soup and I have mixed ketchup and water to replace the tomato sauce in the past.  Whatever you have on hand.    Enjoy!

Crock Pot Chicken Cacciatore

Ingredients:
3 lbs chicken, whole or cut up as you wish
1 large onions, sliced (or 2 if you like lots of onion)
2 (6 ounce) cans tomato paste
1 can of diced tomatoes
1 green bell pepper, chopped ( optional)
2-4 cloves of garlic, minced
2 tsp oregano
1 tsp dried basil
1/2 tsp celery powder
1 tsp salt
1/2 cup dry white wine
3 TBLSP Olive Oil
1 tsp crushed red pepper flakes (optional)

Directions:
1. Place onions in bottom of crock pot.  I use extra onions because the husband does not like the green pepper.
2.  Add chicken:  whole boneless, skinless chicken breast is what I use but any combonation of chicken will work.  I have also added frozen chicken in the morning and cooked on the low setting for 7-9 hours and this worked well.
3.  Sir all of the other ingredients together.   I usually add an extra bit of water to get the liquid to cover the chicken and make it the consistency I like.  I have also used a dry red wine and this works great as well.  You could also use chicken broth if you do not like or have the wine.
4.  Pour over the chicken and onions.
5.  Cook on low heat 7-9 hours or high heat for about 3-4 hours.
6.  Serve over pasta or rice.

Remarks:  Easy and Delicious and Full of Flavor!  I think what makes this recipe stand out is the use of wine and the tsp of crushed red pepper flakes.  Try it , you won't be disappointed!

Fresh Tomato Tart

1 store bought or homemade dough for tart shell
8-10 ounces mozzarella cheese, shredded
2 TBSP chopped fresh basil
4-6 tomatoes, sliced 1/4 inch
1/2 tsp salt
1/4 black pepper
1/4 or less virgin olive oil
Basil , chopped for garnish

Preheat oven 400 degrees.  Line bottom of pan with dough, rolled 1/8 inch thick.  Spread bottom of pastry with shredded cheese and sprinkle with basil.  Cover with tomato slices, cover as evenly as possible.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake 20-30 minutes.  Watch carefully.  when cheese is bubbly and crust is golden it is ready.  Garnish with fresh basil.

Recipe from Cooking Light

Thoughts:  I put my garden tomatoes, sprinkled with salt on a rack to drain some of the juices before putting them on this tart as they were very juicy.  I also used 2 pie crust and covered a cookie sheet to make a large tart.  This is very fresh and delicious!

Shortcut Lasagna

8 ounces medium egg noodles
1 1/4 cups fat-free ricotta cheese
1 1/2 cups shredded sharp provolone cheese, divided
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 pound ground round
2 cups tomato sauce,  I used spagetti sauce
Cooking Spary

Preheat oven to 375 degrees.  Cook noodles in boinling water for 5 minutes.  Combine rest of ingredients minus the ground round in a small bowl, set aside.  Cook beef in a large nonstick skillet until browned.  Stir in tomato sauce.

Drain noodles.  Combine noodles and meat mixture in pan if large enough, otherwise in a large bowl.  Place 3 cups of noodle mixture in an 11x7 casserole dish coated in cooking spray.  Spread ricotta mixture over noodle mixture.  Top with remaining noodle mixture.  Sprinkle with remaining cheese.

Bake 375 degrees for 15 minutes or until cheese melts.  6 servings.

Calories:  416  Fat:  14g  Fiber 2.3g   Protein:   37g  Carb.:  37.2g  Sodium:  912mg

Recipe from Cooking Light

Thoughts:  Very easy to put together and tasty!

Beef Burgaundy Stroganoff

3 lbs lean stewing beef, cut into bite size pieces
1 can Healthy Request Cream of Mushroom Soup
1 can Healthy Request Cream of Chicken Soup
1 can Healthy Request Cream of Celery Soup
1 cup any Red Wine (or beef broth)
1 pkg. Lipton Onion Soup
1 box of whole button mushrooms (optional)


Mix all of the above ingredients together and either cook at 325 degree oven for 4 hours or put in your crock pot and cook on high for 4 hours.  Add 16 ounces of sour cream when you remove it from the oven or turn off the crock pot.  Serve over 1 pound wide egg noodles or rice.  Serves 8-10.

Review:  This is such a great crock pot meal!  Tons of flavor and so easy to assemble and prepare.  Try to use the lower sodium soups to keep the sodium content down.    Use beef broth if you do not have any red wine, it is just as good. 
Review 2:  I just made this again and added the whole button mushroomes.  They were fantastic!  I think you could make this vegitarian with only the mushrooms as they are so hardy and the flavor is so good.  Just check the ingredients in the Lipton Onion Soup mix to make sure there is no meat base in it.  YUM!

Teriyaki Pork and Vegetables with Noodles

Ingredients

8 ounces uncooked spaghetti
4 green onions
1 TBSP dark sesame oil
1 cup thinly sliced red bell pepper
3 (4 ounce) boneless center cut pork loin chops, cut into 1/4 inch strips
1 (3 1/2 ounce) package of mushrooms, sliced
1/3 cup low sodium teriyaki sauce
4 tsp chili garlic sauce ( such as Lee Kum Kee)

Cook pasta according to package directions.  Drain, reserving 1/4 cup cooking liquid; keep warm.
Remove green tops from green onions; thinly slice, and set aside.  Mince white portions of onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat.  Add minced white portions of onions, bell pepper, pork and mushrooms; saute until pork is cooked and brown.  Combine 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk.  Add pasta and teriyaki sauce mixture to skillet; toss well to coat.  Stir in sliced green onion tops.

Recipe from myrecipes.com

Comments:  This has tremendous flavor and is a great new way for me to serve pasta.  It would be equally good with chicken.  I used 1/2 canola oil and 1/2 dark sesame oil as sesame oil has such a strong flavor, but this is your choice.  Leftovers heated up well.  This was a huge hit and I will make it again!

Tuscan Baked Chicken and Beans

Ingredients:

Chicken Breast (6 will fit comfortably in a 9x13 casserole dish)
salt and pepper
3 slices of bacon
1 cup of chopped onion
2 cups of packed torn spinach ( I use 3/4 bag of baby washed spinach)
fresh rosemary chopped  ( Dried rosemary will also work)
2 (16 oz) cans of white beans, rinsed and drained ( I use Bush's Northern White Bean, 3 small cans)
1 (14.5  oz) can diced or crushed tomatoes, undrained

Preparation:

1. Preheat oven to 350 degrees.
2. Cook bacon until crisp in a large non-stick skillet.  Remove from skillet.

 If you have an oven-proof skillet it will work through the whole process.  Otherwise, you will also need a 9x13 casserole dish as well.

3.  Add chicken to pan and brown.  Salt and pepper to taste.
4.  Add onion and saute until tender. 
5.  If using oven-proof skillet, remove chicken and add remaining ingredients.  Salt and pepper to taste.  Stir together and then place browned chicken back on top of mixture.
6.  Otherwise, transfer onions and bacon to a 9x13 casserole dish and add remaining ingredients.  Stir together.  Salt and pepper to taste.  Place browned chicken breast on top of mixture
6.  Bake at 350 degrees for 40 minutes to 1 hour.

Recipe from myrecipes.com

Review:  This meal is on the monthly rotation at our house.  It is a very healthy meal with the spinach, tomatoes, beans and chicken.  The small amount of bacon drippings used is minimal and adds a tremendous amount of flavor to the dish.  The rosemary is best fresh, but okay dried.  This too adds such a fresh addition to the dish.  The smell of this dish is wonderful!  You can also put this dish together early in the day  and put it in the oven when you are ready.  This is my new favorite go to meal.

Baked Ziti

  Baked Ziti

1 16 ounce pkg of ziti pasta
1 lb of ground beef (optional)
1 chopped onion
2 28 ounce jars of spaghetti sauce
6oz sliced provolone cheese
6 oz sliced mozzarella cheese
1 1/2 cup sour cream
1/2 cup Parmesan Cheese
1/4 cup chopped fresh basil

Cook ziti per box directions.
Brown beef  in large skillet, add onions: saute until tender.  Drain fat and add spaghetti sauce; simmer.
In 9x13 casserole, place 1/2 of ziti ; top with a layer of provolone and mozzarella cheese slices.  Spread half of the spaghetti sauce mixture and all of sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle with layer of Parmesan cheese and fresh basil.

Bake 30 minutes at 350 degrees F or until dish is bubbly.

Review:  Easy and tasty.  I did not use the ground beef but it would be good either way.  I did not have fresh basil but mixed dried Italian herbs into the spaghetti sauce and this added some extra flavor.  Still looking for the BEST, easy baked ziti recipe.  This was very good but nothing special.

Turkey Sausage, Sauted Cabbage, Boiled Potatoes and Carrots

Turkey Sausage, Sauted Cabbage, Boiled Potatoes and Carrots

Hillshire Farm Turkey Sausage
bacon
onion
head of cabbage, shredded
potatoes
carrots

Pan fry sliced Hillshire Farm Turkey Sausage in a pan sprayed with oil

In a separate pan, fry 3 strips of bacon.
Remove the bacon and saute the onion in the bacon grease.
Put shredded cabbage in pan and cook to desired crispness.
Salt and pepper to taste.  Crushed red pepper is also a nice addition.
Crumble the bacon on top of cabbage.

In a pan of water, boil carrots and potatoes until fork tender.  Salt and pepper to taste.

Review:  This is such an easy and inexpensive meal to prepare and offers a lot of flavor.  It is great served with corn muffins.  The Turkey Sausage makes this a healthier recipe than if you use other sausages, but any would be delicious.  There is something about sauteing cabbage in a small amount of bacon grease that makes it fantastic!  Try this if you are not a huge fan of cabbage.  Traditionally this meal is cooked in one pot which is great for cleanup.  However, when you separate the ingredients the meat has a better texture, the cabbage is crisper and the potatoes don't get mushy because they take the least time to cook.  It is worth dirtying the extra pans.

Mexican Chicken and Rice

Mexican Chicken and Rice Casserole

2-4 Boneless Skinless Chicken Breast
2 TBS Oil
1 Cup Converted Rice
1 Cup Water
1 Cup Salsa
1 Package of Taco Seasoning
1 Cup of Frozen Corn

Heat oil in a nonstick skillet.  Add chicken and brown on both sides.  Salt and Pepper to taste.

In a 9x13 Casserole dish, mix remaining ingredients.  Place the browned chicken breast on top of the rice mixture and cover dish with aluminum foil.  Bake at 375 degrees for one hour or when rice has absorbed all of the liquid and the chicken is done.

Review:  This dish went together very quickly and offerd a tremendous amount of flavor for very little effort.  If you would like to extend the chicken to feed a crowd, shred or cut up the chicken after it is cooked and mix it in with the rice mixture.  Add some cheese to the top and melt in the oven.  Very easy to prepare and delicious!