Cilantro Lime Rice

Ingredients
1 cup uncooked brown rice
2 Tbsp lime juice
1 Tbsp olive oil
1 teaspoon garlic powder
Cilantro, use your discretion
Salt and pepper to taste

Directions
1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add the brown rice, lime juice, olive oil and a dash of salt and pepper. Return to a boil, then cover, reduce heat and cook for 45 to 50 minutes, or until rice is tender.
2. Chop cilantro.
3. Once the rice has cooked, add the garlic powder, chopped cilantro and more salt and pepper to taste. Fluff with a fork before serving.
4. Serve Cilantro-Lime Brown Rice with favorite Mexican dish.

Salsa Chicken Tacos

Salsa Chicken Taco’s

INGREDIENTS

• 2 boneless, skinless chicken breast halves
• 1 small can(4 ounce) of tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package of low sodium taco seasoning mix
• 1 teaspoon ground cumin (I never use this because I never have it)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

DIRECTIONS

1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

I have made this in the crock-pot and it came out great. I just added 1 cup of water and bumped up the salsa to a whole jar to make sure it did not dry out.

I serve it with corn or flour tortilla’s depending on what I have, with all the regular taco fixin’s.

Chicken Casserole

Chicken Casserole

From the Kitchen of Tia

INGREDIENTS

• 1 bag of frozen broccoli florets
• 1 13oz can of Premium Chunk White Chicken Breast in water
• 1 (10.75 ounce) can condensed cream of broccoli soup (or cream of chicken works well too)
• 1/3 cup milk
• 1 cup shredded Cheddar cheese
• 6 oz of mozzarella cut into cubes
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Cook the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. (I cheat and steam it for 5 minutes in my microwave steamer)
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. Spread the cubes of mozzarella around the pan. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

We eat this dish with rice