Cilantro Lime Chicken Rice Bake

Another delicious Pinterest find!!! We all loved this dish! Some of us liked it with the dressing on it, some of us liked it without the dressing. But, either way, we ALL LOVED this dish!!! It wasn't hard, but it is time consuming...just a heads up :) As you know, I adore Cilantro and Lime!!!! So good!!!!!

Cilantro Lime Chicken Rice Bake
submitted by Camille
(from Sugar Baby Boutique)

Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
Put everything (minus the chicken) in blender to chop it up.
Marinate Chicken at least 4 hours, or even overnight. Now is a good time to make the Creamy Tomatillo Dressing since it has to sit in the fridge for a couple of hours.  

  Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalapeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 **To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepper-jack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Green Chile-Chicken Casserole

I get so tired of making the same old thing for dinner. Yet, I want something that is fairly easy, and something we ALL will eat. This totally fit that criteria!! No small feat, I tell ya, when you have 5 kids (well, the baby doesn't eat solids yet)!! This makes a good amount, which was perfect for us, since I LOVE having leftovers! That means one less meal I have to make ;) This one will definitely be a 'regular' at our house!

Green Chile-Chicken Casserole
submitted by Camille
(from My Recipes )

1 1/3 cups chicken broth
1-2 cans (4oz size) chopped green chile's, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
24 corn tortilla's
4 cups shredded, cooked chicken
2 cups shredded cheddar cheese

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Creamy Garlic Alfredo Sauce

I am not lying when I say that this is the BEST Alfredo Sauce I have EVER eaten!!! It was so good, in fact, that not only did all 4 of my kids who eat table foods love it (I have a breast-fed baby, so he didn't have any, ofcours!! LOL!!), but my 3 older kids all asked if they could have the leftovers in their lunch the next day at school!!!! So, SO yummy!! And it was so easy too!!! I only every buy and serve our family whole wheat pasta. But, my hubby had run to the store for me and had picked up white pasta instead. Whatcha gonna do?! I was just grateful he ran to the store for me!!! Happy eating!!

 Creamy Garlic Alfredo Sauce
submitted by Camille
(from Mel's Kitchen Cafe )

INGREDIENTS:
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk (I used 1%)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Crockpot Lasagna

My sister had found this amazing recipe on Pinterest. She brought it to a family gathering, and I didn't get to even try a bite since it was gobbled up THAT fast (I was upstairs nursing my baby!!! The nerve not to save me any!! Haha!!). So, I knew I just had to try it myself. I changed it up just a little bit, and it was a hit!!! I love lasagna, and I love crockpot meals!!!! This is definitely going to be a keeper around here!!

 Crockpot Lasagna
submitted by Camille
(adapted from Creating Through Life )

1 lb ground beef
29oz can tomato sauce
8oz pkg lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
1/4 cup parmesan cheese
1/2 tsp leave oregano
1/4 tsp garlic powder
1/4 tsp thyme

1. Spray the inside of the crockpot with cooking spray
2. Brown the ground beef
3. Stir the tomato sauce and seasonings into the ground beef
4. Spread 1/4 of the ground meat sauce into the bottom of the crockpot
5. Arrange 1/3 of uncooked noodles over the sauce (you can break up the noodles a bit to get them to fit better!)
6. Combine the cheeses in a bowl. Spread 1/3 of the cheese mixture over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low for 4 hours.
10. Let the lasagna stand in the crockpot for at least 10 minutes.

Mexican Chicken Bake

Oh wow...I made this dish for dinner tonight, and BOY was it a HIT!!!! Fairly easy and healthy, and super yummy!!!! My husband kept saying "Babe! This is so good!!!" Ahhh...music to my ears! This is definitely a keeper for us, try it and tell me what you think : )


Mexican Chicken Bake
submitted by Camille
(adapted from My Recipes)

1 cup fat-free, less sodium chicken broth
2 (4oz) cans chopped green chilies, divided
1 1/2-2 lbs chicken
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4oz) Monterey Jack cheese, shredded
1/4 cup (2 oz) cream cheese
1 (10oz) can green enchilada sauce
8 corn tortilla's, torn into about 1-2 inch pieces
1 oz tortilla chips, crushed (about 8 chips) (I made my own chips by tearing up flour tortilla's, laying them on a cookie sheet, spraying them with Olive Oil non-stick cooking spray, and sprinkling them with salt, and baking them in the oven at 350 for about 8-10 minutes)
1/2 cup shredded sharp cheddar cheese

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Spray a pan with non-stick cooking spray. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place half of the torn tortillas in the bottom of a 9x12 casserole dish coated with cooking spray. Spoon half of chicken mixture over tortillas. Repeat layers once more, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

7 Layer Dip

Here is a basic, simple, yet delicious appetizer! We had this many times growing up! So yummy, and so easy!!!!



7 Layer Dip
submitted by Camille

1 16oz can Refried Beans
1 cup guacamole (I will only eat homemade)
1-1 1/2 cups sour cream
1 cup shredded cheddar cheese (we prefer Sharp Cheddar)
1/2 cup chopped tomatoes
1/4 cup diced olives
1/4 cup diced green onions

Heat refried bean in small saucepan until desired temperature (we like it to be at a warm to hot temp). Spread into a small glass dish (I used a 8x11.5 dish. You can also use a 9 inch pie dish). Spread guacamole over refried beans. Spread sour cream over guacamole. Sprinkle cheese, then tomatoes, then olives, then green onions over the top. Serve with either chips, crackers, veggies, or Taquitos. Enjoy : )

Broccoli Cheddar Soup

I found a new recipe blog last fall and quickly got sucked in a read almost every single one of her recipes. I wanted to make them all! After seeing this recipe for Broccoli Cheddar soup I quickly bookmarked it to make for an upcoming meal. It did not disappoint! I am not a huge broccoli fan, and my Hubs is even less of one so he was pretty sceptical, but LOVED this soup. The key was blending it all together in a blender at the end. Most definitley a keeper!

Broccoli Cheddar Soup
(submitted by Michelle)
recipe from Annies Eats

Ingredients:
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions:
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat.  Add the onion to the pan and sauté until tender, about 5-7 minutes.  Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and freshly ground pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture.