KING RANCH CHICKEN
12-13 soft corn tortillas
1 can (14.5 ounces) chicken broth
4 tablespoons butter
1 cup chopped onion
½ teaspoon minced garlic
1 (16oz) container sliced mushrooms
1 medium green pepper, chopped
1 (16oz) container FF sour cream
1tablespoon flour
1 tablespoon corn starch
1 can (10 ounces) diced tomatoes and green chilies
1 package (1.0 ounce) taco seasoning
3 cups diced, cooked chicken breast (approximately 3 large breasts
Non fat cooking spray
24 ounces of Colby/ Monterey Jack cheese mixed
Preheat over to 350° F. Place the tortillas in the chicken broth for 10 minutes (Do not cook). In a large skillet sauté onion, garlic, mushrooms and green pepper in the butter. Add the sour cream, flour, and corn starch, heating until smooth and bubbly. Add the tomatoes, taco seasoning and the chicken and mix well. Spray a 9x11 casserole dish with a non-fat cooking spray. Cut the tortillas into 6 pieces each. Make 2 layers. Use ½ the tortillas, followed by ½ the chicken mix, and ½ the cheese mix. Salt and pepper each layer. Repeat, ending with cheese. Bake for 30 minutes or until cheese is bubbly.
Ray’s Pumpkin Pie Crunch
1 can(16oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 ½ cups sugar
4 tsp. Pumpkin Pie Spice
½ tsp. salt
1 Duncan Hines Moist Yellow Cake mix
1 cup chopped pecans
1 cup butter, melted
whipped topping
Combine pumpkin, evaporated milk, eggs, sugar, Pumpkin Pie spice, and salt in a large bowl. Pour into a greased 9x13 pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over all this. Bake in a pre-heated 350 degree oven for 50-55 minutes or until golden brown. Cool. Serve warm with whipped topping. Refrigerate leftovers and microwave before serving. You will never eat regular Pumpkin Pie again!!!!!!
Longhorn Prime Rib’s Strawberry Mandarin Salad
Salad: 2 Bunches of red-leaf lettuce, rinsed and torn
1 cup sliced strawberries
1 can Mandarin Oranges, drained
1 Red onion sliced in strips
1/3 cup slivered almonds, toasted (I don’t toast these)
4 crisp bacon strips, crumbled
Dressing: 1 Cup sugar
1 Cup red wine vinegar
1 cup Extra-Virgin Olive Oil
Dissolve sugar in vinegar and oil. Drizzle salad with dressing. Add bacon and toss gently to coat before serving.
This makes a huge bowl of salad.
ROSIE’S POTATO CHIP CHICKEN
Budine de Papitas Fritas con Pollo
4 boneless, skinless chicken breasts cut up into bite-sized pieces (UNCOOKED)
4 stalks of celery chopped
1 package sliced almonds
1 cup butter, melted (or for low fat version, use ¼ cup butter and ¾ cup low fat Mayonnaise)
1 Tablespoon dry onion flakes
1 Tablespoon black pepper
10 ounces grated Cheddar Cheese
1 (7 ½ ounce) bag of potato chips, crumbled
Mix all the ingredients except the cheese and the chips. Place in a 9 X 13 casserole dish that has been sprayed with a non-stick spray. Top with the cheese and then the chips. Bake uncovered for 30-45 minutes @ 350 degrees. |
