Mexican Chicken and Rice

I've made this a few times. I don't know the exact amounts necessary because I've lost the actual recipe (oops!), but I know the basics. The only one I'll have trouble with is the rice....


1 lb chicken (I tried sausage one time and it was really good)
1 jar salsa (I use the Church's salsa)
1 bell pepper, diced
1 onion, diced
1 cup chicken broth (I think)
enough rice (heehee)
Some grated cheese

Cook rice in rice cooker (do this a while before you actually plan on cooking because you don't want to use fresh rice with this recipe. leftover rice works too). Cube the chicken and cook it. Add bell pepper and onion and cook for a few minutes. Add the broth and salsa. Simmer for about five minutes or so. Add enough rice so that it is a rice dish and not a soup or stew. Sprinkle cheese over top. Serve with additional cheese on side.

Chipotle Pasta

This is a yummy meal that Jeff and I like. We usually have to pull out some noodles and add the sauce before we put in the chipotle for Lynne because it can be too spicy. (We eyeball the chipotle so sometimes it burns your mouth and sometimes it's barely a hint of heat.)

I just googled this pasta and I guess it's based on a Cheesecake Factory dish.

1.5 lb of pasta (we use the garden rotini from Walmart)
1 jar alfredo sauce (feel free to make your own, if you feel like it)
1 lb (or less) of chicken, cut up
1 red pepper, cut into strips (we usually make them about the same length as the rotini)
1 TBsp (I think) of chipotle paste
parmesan cheese

We have only been able to find cans of chipotle peppers, so I found this recipe to make the chipotle paste. I split it into two small containers and toss one in the freezer. I bet half-filled ice cubes would be the perfect amount, too. Perhaps I'll do that once I make the next batch.

Anyway, start the pasta cooking. Cook up the chicken and the peppers in about a tablespoon of oil. I love how it smells as the peppers are cooking. Add the alfredo sauce. This is when you would put some aside for the non-spicy lovers in your house. Add the chipotle paste and let the sauce simmer while the pasta finishes cooking. Drain the pasta and add to the sauce.

Serve, topped with grated parmesan (use real parmesan, rather than the Kraft canned stuff - tastes better).

Macaroni & Cheese

I've been testing different recipes and will still probably test a few more, but I figured I could share an easy, yummy recipe that's a staple in our house now. It's, more or less, my mom's recipe with a few tweaks to make it yummier. Lynne loves it, and we always have leftovers that she has for lunch.

1 lb of elbow macaroni
1 can of Campbell's Cheese soup
2/3 can of milk
2 c grated cheese (more if you want)
salt
pepper
nutmeg
1 can corn
bread crumbs

Cook the macaroni to just before al dente. Since you're gonna bake it, it'll cook some more. In a saucepan, mix the soup and milk until smooth. Add salt and pepper, about a teaspoon a piece. Add nutmeg, 1/2-1 teaspoon. Add in the cheese. Stir in drained macaroni and drained corn. Put in 9x13 pan and sprinkle/layer the bread crumbs on top. Cook at 350 for 10-15 minutes.

Yummy.

Ridiculously Easy and Delicious Barbecue Chicken Sandwiches

These sandwiches were a last minute buy at Wal-Mart a few weeks ago, and they were so good we got them again. Its a crock pot recipe, so you throw the chicken and sauce in and you are good to go.

Barbecue Chicken Sandwiches

1 bottle Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce
1-2 lb. boneless, skinless chicken thighs, thawed

hoagie rolls (Wal-Mart bakery has the most delicious fresh baked rolls, look for 'em)


Directions

Put thawed chicken in crockpot and thoroughly cover with the sauce, cook on high 4-5 hours, shred with fork. Put on buttered rolls and enjoy...(these are also good with the sweet potato fries:)