Chicken Tacos With Sante Fe Lime Rice

INGREDIENTS:
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 Tbsp dried onion flakes
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
Juice of 1/2 lime
1/4 cup water
Salt & Pepper
Garlic Salt
6-8 10-inch white corn tortillas

Optional Ingredients:
Black beans, warmed
Shredded Lettuce
Shredded Cheese
Fresh Salsa
Sour Cream
Sante Fe Lime Rice ( recipe found here http://candisrecipecollection.blogspot.com/2011/11/sante-fe-lime-rice.html)

Heat the oil in a skillet.  Add the chicken and onion flakes and a dash of salt and pepper.  Cook and stir until the chicken is no longer pink.  Add the garlic and cook about 1 minute more.  Decrease the heat to low and stir in the cilantro, lime juice, and water.  Season with salt and pepper and garlic salt.

Place the tortillas in tinfoil and warm in the over on 275 for about 20 minutes. Once tortillas are warm make tacos with chicken and the other toppings of your choice.  Place rice in tacos or serve on the side.

Sante Fe Lime Rice

INGREDIENTS:
1 cup uncooked long-grain white rice
2 cups chicken broth
1/8 tsp. salt
Juice of 1/2 lime
1 Tbsp. butter
1-2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin

INSTRUCTIONS:
Combine rice, broth, and salt in a medium saucepan.  Bring to a boil.  Decrease to a simmer and add the lime juice, butter, cilantro, and cumin.  Stir, cover, and simmer for 15-20 minutes until the rice is tender.  (You may have to add a bit of water, so keep your eye on it).  Makes about 2 cups cooked rice.

Chicken and Wild Rice Soup

INGREDIENTS:
1 cup finely chopped carrot
1 cup finely chopped onion
1 cup finely chopped celery
2 T. olive oil, divided
6 cups chicken broth
3/4 cup wild rice
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
2 T. flour
2 T. butter
1 can evaporated skim milk

INSTRUCTIONS:
In a medium skillet, heat 1 T. oil.  Add the chicken and cook until no longer pink.  In a medium saucepan, heat remaining oil and stir in the carrots, onion, and celery.  Cook until tender, about 5 minutes.  Stir in the wild rice, chicken, and broth.  Bring to a boil, reduce heat, cover, and simmer 30 minutes or until rice is tender.  In a small bowl, combine flour and butter.  Mix well to make a smooth paste.  Stir flour mixture into broth mixture.  Cook and stir until soup is thick and bubbly.  Add evaporated milk.  Cook and stir over medium heat until milk is heated through.  Season to taste with salt and pepper.

Yield:  4-6 servings.

Red Potatoes and Green Beans

INGREDIENTS:
8 small red potatoes quartered (or 4 medium russet potatoes quartered)
1 pound fresh green beans
1Tbsp. olive oil
1/4 cup onion, minched
3 garlic cloves or 3 tsp. garlic powder
1 cup chicken broth
1/2 cup grated parmesan cheese
Salt and pepper to taste

INSTRUCTIONS:
Steam or boil the potatoes until tender.  Steam the green beans until tender.  In a large skillet, heat the oil and then add in the onion and garlic.  Cook and stir until the onion is soft.  Pour in the broth and simmer for three minutes.  Add in the potatoes and green beans.  Mix well.  Cover and simmer until mixture starts to thicken.  Top with the parmesan cheese.  Sprinkle with salt and pepper.  Serve immediately.

Crock Pot Ham and Potatoes

INGREDIENTS:
2 lbs. potatoes (about 6 medium), thinly sliced
2 cups chopped ham
1 tsp. salt
1/2 tsp. pepper
3 Tbsp. butter
1 small onion, thinly sliced
2 cans cream of mushroom soup
1/4 cup flour
2 cups grated cheddar cheese
1/2 tsp. cream or tartar
1 cup water

INSTRUCTIONS:
Toss potato slices in water and cream of tartar.  Drain.  Put half of sliced potatoes in a greased slow cooker.  Top with half of the ham, onion slices, flour, salt and pepper.  Add remaining ingredients in the same order.  Add butter and undiluted soup.  Cover and cook on low for 7-9 hours or on high for 3-4 hours.  Add cheese 30 minutes before serving.

Ground Beef Stroganoff

INGREDIENTS:
1/2 - 3/4 lb. lean ground beef
1/2 cup onions, chopped
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tsp. beef bouillon granules
2 Tbsp. ketchup
1 can (10 3/4 oz.) cream of mushroom soup
1 1/4 cups milk
1 cup mushrooms, sliced
1 cup sour cream

INSTRUCTIONS:
In a skillet over medium heat saute ground beef an onion; drain fat.  Stir in garlic powder, pepper, bouillon, ketchup, soup, milk, and mushrooms.  Simmer for 15 minutes; stir occasionally.  Mix in sour cream.  Serve over noodles or rice.

Yield:  4-6 servings.

Crunchy Chicken Fingers

INGREDIENTS:
12 oz. boneless, skinless chicken breasts cut into 12 strips
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 Tbsp. whole wheat flour
2 Tbsp. skim milk
1 egg white
3 cups cornflake cereal, crushed

INSTRUCTIONS:
Preheat the oven to 400 degrees.  Mix paprika, garlic powder, pepper and flour in a bowl.  Add chicken strips and toss evenly to coat.  Combine milk and egg white in a seperate bowl and mix well.  Pour over seasoned chicken, and toss well.  Place crushed cornflakes in a seperate bowl.  Dip each chicken strip into the cornflakes, and coat well.  Place strips on a non-stick baking sheet.  Bake for 10-12 minutes.