#3456 - Mexican Chicken Meatloaf

(by Shirley McNevich)

1lb. ground chicken OR ground turkey
2 eggs
1 1/2 cups bread crumbs
4 TBSP salsa
3 TBSP ranch dressing
1 - 1.25oz. packet taco seasoning
salt and pepper (to your taste)
1 small onion (chopped)
1/2 cup shredded cheddar cheese
Breakstone's sour cream

Grease a small glass baking dish. In a bowl add ground chicken, eggs, bread crumbs, salsa, ranch dressing, salt, pepper, chopped onions and taco seasoning--mix with your hands, then shape into a loaf. Place the loaf in the greased baking dish. Cover with foil and bake at 350 degrees for 45 minutes, remove the foil and bake 15-20 minutes longer or until baked to your taste. Remove from oven, sprinkle the shredded cheddar cheese over the top and spoon a few tsp. of sour cream over the top.

#3252 - Crockpot Chicken Chili

(by Shirley McNevich)

2lbs. cooked chicken (cut into bite sized pieces)
1 TBSP butter
1/2 cup chopped onions
2 - 24oz. cans great northern beans
16oz. salsa (your choice of spiciness)
15oz. chicken broth (or make your own)
shredded cheese (your choice of type)
fresh ground black pepper (if necessary)

In a skillet over medium heat add butter--melt. Add chopped onions and cooked chicken pieces--cook/stir until all chicken is browned. Set aside. Drain both cans of beans, rinse them in cold water, then drain them well. In a crockpot add chicken broth and salsa--stir well. Add drained beans and chicken/onion mixture--stir well. Cook on low heat for 5 hours. Taste--if necessary add black pepper to your taste--stir. Serve in bowls and top with a handful of shredded cheese.

#3247 - Three Cheese Mexican Dip

(by Shirley McNevich)

2 - 8oz. containers Breakstone's sour cream
1 tsp. dill
2 tsp. dried parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Pace salsa
1/2 cup shredded Mexican blend cheese (more if you wish)
tortilla crackers

In a bowl add the sour cream, dill, dried parsley, garlic powder, onion powder, salt, salsa and cheese--stir until well mixed. Serve with tortilla crackers.

#2985 - Turkey Meatloaf

(by Shirley McNevich)

1 TBSP olive oil
1 onion (finely chopped)
1/2 of a red bell pepper (chopped)
1/2 of a green bell pepper (chopped)
1lb. ground turkey
1 cup chunky salsa
1 beaten egg
3/4 tsp. salt
1/2 tsp. pepper
1 garlic clove (minced)
1/2 cup cooked brown rice
1/2 cup water

In a skillet over medium heat add olive oil, chopped onions and chopped bell peppers--cook/stir until tender. In a bowl add ground turkey, salsa, beaten egg, salt, pepper and minced garlic--mix with your hands. Add cooked brown rice, onions and peppers--mix with your hands. Form the mixture into a loaf and place it in a greased bread loaf pan. Carefully pour 1/2 cup of water into the bread loaf pan. Bake at 350 degrees for 30-45 minutes, adding more water if necessary so it doesn't burn. Bake until heated through.

#2249 - Cheddar Cheese Dip

(by Shirley McNevich)

2 cups (or more) shredded cheddar cheese
1 - 8oz. jar chunky salsa (your choice of spiciness)
1 - 8oz. Breakstone's sour cream
1 - 16oz. can refried beans.

Spread the refried beans over the bottom of a small glass baking dish. Spread the sour cream over the refried beans. Spread the salsa over the sour cream. Spread the shredded cheddar cheese over the sour cream. Serve with crackers or tortilla chips.

#2162 - Chicken Burritos

(by Shirley McNevich)

3 cups shredded cooked chicken
1 - 16oz. jar salsa (your choice of spiciness)
1 - 16oz. can refried beans
1 - 4oz. can chopped green chilies (drained)
1 envelope taco seasoning
1/2 cup water
16 flour tortillas (warmed according to bag directions)
1lb. shredded cheddar cheese

In a skillet add shredded cooked chicken, salsa, refried beans, drained chilies, taco seasoning and water--turn heat to medium--cook/stir until it comes to a boil. Reduce heat to simmer and cook until all ingredients are hot. Spoon mixture into the centers of tortillas and top with shredded cheese. Roll tortillas closed.

#2040 - Ranch Chicken Salad

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
1 tsp. canola oil
1 tsp. chili powder
1 - 16oz. bag salad greens (rinsed in cold water)
1 - 8oz. jar salsa (your choice of spiciness)
1 - 8oz. bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed plain tortilla chips

In a skillet add oil and chili powder--stir. Add chicken and cook over medium heat until chicken is no longer pink inside. Cut chicken into bite sized pieces. In a large bowl add salad greens, chicken pieces, salsa, ranch dressing and shredded cheddar cheese--toss to coat. Top the salad with crushed tortilla chips.

#1433 - Taco Casserole

(by Shirley McNevich)

1 - 14oz. box Kraft Deluxe macaroni and cheese dinner
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 envelope taco seasoning mix
3/4 cup Breakstone's sour cream
1 bag shredded cheddar cheese
1 cup mild, medium or hot chunky salsa
crushed Doritos for topping

Prepare mac and cheese dinner according to box directions. In a skillet over medium heat add ground chuck, salt, pepper and onion--cook until meat is browned. Add taco seasoning (as little or as much as you like) to the meat mixture--stir and taste. If not spicy enough, add more taco seasoning. Add sour cream to the mac and cheese mixture--stir. Grease an 8" square baking dish. Make layers of mac and cheese mixture, then meat, then shredded cheese--keep layering so you end up with mac and cheese layer on top. Spread the salsa on top of the mac and cheese layer, sprinkle crushed Doritos on top of the salsa, and top with more shredded cheese. Bake uncovered at 400 degrees for 20 minutes or until hot.

#1343 - Skillet Chicken and Pasta

(by Shirley McNevich)

2 cups cooked penne pasta
1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
1 1/4 cups chunky salsa (mild, medium or hot)
1 cup canned whole kernel corn (drained)
1 green bell pepper (washed and chopped)
1 cup shredded Monterey Jack cheese
salt and pepper

Cook and drain pasta according to box directions--set aside. In a greased skillet over medium heat add chicken pieces. Salt and pepper chicken to your taste, then brown chicken. Add salsa, corn and chopped green pepper to the chicken--stir and bring to a boil. Once boiling, turn heat back to simmer, then simmer for 15 minutes while lightly stirring. Add drained pasta to chicken mixture--stir. Sprinkle the shredded cheese on top--put a lid on and keep heat on simmer until cheese melts.

#1268 - Chicken and Tomatoes

(by Shirley McNevich)

2 1/2 lbs. boneless/skinless chicken breasts
salt and pepper to taste
2 TBSP canola oil
2 cups uncooked rice
1 chopped onion
2 1/2 cups chicken broth
1 - 16oz. can chopped tomatoes
1 cup salsa (mild, medium or hot)
1 tsp. garlic powder
1 - 10oz. box frozen peas (thawed and drained)

Cut the chicken breasts into bite sized pieces--add canola oil to a skillet. Add chicken pieces--salt and pepper chicken to your taste, then brown the chicken pieces over medium heat. Remove chicken pieces from skillet--set aside. Put skillet back on burner--add rice and chopped onion--cook and stir for 5 minutes. Add chicken broth, chopped tomatoes, salsa, garlic powder and peas to the rice mixture--stir and bring to a boil, then add chicken pieces. Turn heat to simmer, add a lid and simmer the mixture for 25-30 minutes or until hot and rice is fully cooked.

#1233 - Spicy Chicken

(by Aunt Eileen [Knouse] Carter)

4 boneless/skinless chicken breast halves
salt and pepper to your taste
3 cups good quality salsa (mild, medium or hot--your choice)
6 TBSP Domino's dark brown sugar (packed)
2 TBSP spicy Dijon mustard
3 cups cooked rice (white or brown) --ready to eat

Place each chicken breast on a cutting board--salt and pepper each side and pound each side with a meat tenderizer. Repeat with all chicken breasts. In a 9 x 13 greased glass baking dish add chicken breasts. In a bowl add brown sugar, salsa and mustard--stir with a spoon. Spread the salsa mixture over the top of the chicken breasts. Cover the dish with foil and bake at 375 degrees for 30 minutes--remove from oven, remove foil, turn chicken pieces, spoon salsa mixture back on top of chicken breasts, and return to oven uncovered. Bake another 20-30 minutes or until tender. Serve chicken on top of rice.

#905 - Skillet Taco Stew

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1/2 cup to 1 cup Pace salsa (your choice of flavor and mild, medium or hot)
1/2 cup sour cream
1/2 cup water
6 flour or corn tortillas
1/2 cup shredded cheddar cheese

Cut all tortillas into bite sized pieces--set aside. In a large skillet add ground chuck, chopped onion, salt and pepper--stir and cook over medium heat until beef is browned. Pour fat off of the meat/onion mixture. Add tomato soup, sour cream, water and tortilla pieces to the meat mixture--cook and stir over medium heat until boiling. Turn heat back to low--cook and stir until hot enough to serve. Sprinkle shredded cheddar cheese on top, then serve.

#736 - Burger Dip

(by Shirley McNevich)

1 lb. ground sirloin or ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 small package Velveeta cheese
1 jar salsa (mild, medium or hot)

In a skillet add the ground beef, chopped onion, salt and pepper. Cook and stir until beef is browned--drain off the fat but keep browned beef in the skillet. Add the salsa to the browned beef--cook and stir over medium heat. Slice the cheese into small pieces (about 1/2 to 3/4 of the whole block of cheese). Stir and cook until cheese is melted. Pour entire mixture into a serving bowl. Serve with tortilla chips--serve warm.

#684 - Chicken Wrap Casserole

(by Shirley McNevich)

4 boneless, skinless chicken breasts
1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions, etc.--as many as you wish)
Optional--crushed tortilla chips

Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork all over and on both sides. Rub chicken pieces on both sides with the garlic mixture. Cook in the skillet on medium heat until brown on both sides (slice one open to make sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange the chicken pieces on the bottom. Add layers of your choices of sliced vegetables next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve on plates and top with crushed tortilla chips if you wish.

#321 - Southwestern Chicken

(by Shirley McNevich)

4 boneless skinless chicken breast halves
1 pouch Shake 'n Bake Extra Crispy Seasoned Coating Mix
1/2 cup salsa
1/2 cup shredded monterey jack cheese

Preheat oven to 400 degrees. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet. Bake at 400 degrees for 20 minutes or until chicken is cooked. Remove from oven, top each chicken breast with 2 tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese is melted.