Naughty Mexican Dip

16 oz. Sour Cream
1 Small can diced Chiles
1 Can Slice Olives
2 Cups Cheddar Cheese
1 lb of Ground Beef
1 Taco Seasoning Pkt.
2 Cans of Re fried Beans (I like the Jalapeno)

Preheat oven to 350. Cook beef with taco seasoning (season to taste). Heat re fried beans on stove. In a glass pan pour beef in the bottom of the pan. Layer the re fried beans on top of beef. (it will get sticky) Add the chiles over the beans. Smooth with sour cream (whatever amount seems sufficient:) Sprinkle with olives and top with cheese. Heat thoroughly until cheese is melted. (usually 15-20 minutes)
Serve with Tortilla Chips-
Enjoy!

Teriyaki Chicken

This is just a marinade I make different every time, so the measurements don't have to be precise!

8 Chicken Breasts (1/4 inch thickness)
2 cups Yoshida's Marinade (from Costco)---OR any Teriyaki Sauce
1/4 cup Brown Sugar
juice of 1 Lemon
about 1 TBSP Balsamic Vinegar
1/2 tsp Garlic Powder
Optional: a dash of Hot Sauce, Onion Powder

Put everything in a gallon ziplock bag, and refrigerate for 4+ hours.

White Chicken Chili

1 medium onion, chopped

2 cloves garlic, minced

1 TBSP olive oil

4 chicken breasts

3 cans (14 oz ea) Chicken broth

1 can (4 oz) Chopped green chilies

1 tsp ground cumin

1 tsp dried oregano

1 tsp cayenne pepper

3 cans great northern beans undrained

1 cup shredded Monterey Jack Cheese

1 cup sour cream

In large saucepan over medium heat cook the onion and garlic in oil for 10 minutes or until onions are tender. Boil chicken breasts in chicken broth until fully cooked. Remove chicken. Add onions and garlic into still boiling broth. Then add chilies, cumin, oregano, and beans (undrained). Simmer for 1 hour. During that time, shred the chicken. Just before serving, add shredded chicken back into pot, as well as the shredded cheese and sour cream. Top with chips, sour cream, and shredded cheese.

Skillet Chicken Parmigiana

This recipe comes from the back of the "Progresso Italian Style Breadcrumbs" canister.

1/4 cup Oil
1 cup Onions, chopped
1 can (28 oz) crushed Tomatoes   (I used a quart jar of tomatoes)
2 tsp Sugar
1/2 tsp Salt
1/4 tsp Pepper
4 boneless skinless Chicken Breasts (about 1 1/4 lb)
1/3 cup Progresso Italian Style Breadcrumbs
1/3 cup grated Parmesan Cheese
1 egg, beaten
1/2 cup shredded Mozzarella Cheese
2 TBSP grated Parmesan Cheese

1. In 3-quart saucepan, heat 2 TBSP of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

2. Between sheets of waxed paper, flatten chicken to 1/4-inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan Cheese. Dip chicken into egg, then coat with breadcrumb mixture.

3. In 12-inch skillet (I used an electric frying pan), heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in the center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 TBSP Parmesan cheese just before serving.

4. Serve over pasta.

Hey Girls!

Start putting in recipes when you get the time! We can do pictures to go along with the recipes from now on :)

Let's label the food by cuisine, meat, and (dessert, side dish, and main entree)