Santa Fe Chicken

1 tbsp butter in fry pan.
Add one chopped large onion.
Saute till tender.
Add 1-1/4 c. chicken broth to pan with one cup of salsa.
Bring it to a boil.
Add 1 c. long grain rice.
Add 4 boneless chicken breasts and 1/8 tsp. garlic powder.
Cover and simmer for 10 minutes. (I used the already cooked chopped chicken breasts and added it later since it is already cooked).
Simmer for 10 minutes then turn over the chicken breasts, and cook another 10-15 min.
(At this point, add in cooked breast meat if you are taking that route)
Add a cup of pinto and black beans (1/2 c. of each).
Stir it up, turn off the heat. Add green onions, cilantro and 3/4 c. of cheddar cheese. Let rest for 5 minutes. ENJOY!
  You can do this in the crockpot

• 24 oz. (1 1/2 lbs) chicken breast
• 14.4 oz can diced tomatoes with green chilies *Or a jar of salsa 
• 15 oz can black beans, drained and rinsed
• 8 oz frozen corn (*We use canned.)
• 14.4 oz can fat free chicken broth
• 3 onions
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste
  
  

Directions:

1. Combine chicken broth, beans, corn, tomatoes, onions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot.
   1. Season chicken breast with salt and lay on top.
   2. Cook on low for 10 hours or on high for 6 hours.
   3. A half hour before serving, remove chicken and shred.
   4. Return chicken to slow cooker and stir in.
   5. Adjust salt and seasoning. 
   6. Serve over rice with cilantro, sour cream, and shredded cheddar cheese.

Pizza Rice Casserole

2 cups cooked brown rice
1 ½ cups cottage cheese
1 lb. sausage or hamburger or a combo of both
1 onion, chopped
1 -14oz can diced tomatoes
1 -8oz can tomato sauce
2 t Italian seasonings
½ t salt
Mozzarella cheese
Optional:
Pepperoni
Black olives, sliced

Combine cooked rice and cottage cheese and spread into the bottom of a 9x13 pan. Cook sausage and onions until sausage is done and onions are soft. Add tomatoes, tomato sauce, Italian seasonings and salt. Spread this over the top of the rice. If you want to use the optional items layer those on top of the sausage/tomato mixture. Top with mozzarella cheese (as much or as little as desired). Bake at 325 for 30 minutes or until all is bubbly and hot and cheese has melted.

Mongolian Beef

2 lbs round steak, cut into small pieces
2 T soy sauce
2 T cornstarch
4 carrots, peeled and sliced very think
1 bunch green onions, cut into 2” lengths
6 large mushrooms, sliced very thin
¼ cup olive oil, divided

Sauce
¼ c soy sauce
1 T cornstarch
1 t sugar
2 t red pepper flakes (this makes this dish quite spicy.. so reduce if you don’t like your food real spicy)
1 t salt
pepper, a few shakes
1 ½ cups water

In a medium size bowl combine meat, 2 T soy sauce and 2 T cornstarch and let sit for a few minutes.

In a small bowl combine sauce ingredients.

Heat a large frying pan and add half the olive oil.  Add meat and cook until meat is no longer pink.  Remove from pan and put in a bowl.  Add rest of oil to frying pan and add carrots.  Cook until the carrots are just tender and add onions and mushrooms.  Stir fry these until the veggies are soft.  Add the meat and heat.  When everything is hot add sauce ingredients and cook and stir until sauce is thick and bubbly.

Serve over brown rice..