Queen Ranch Casserole (Version 2)

Introduction

The Lighter version of King Ranch Casserole with LOTS of Flavor!     

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8 (I Cup Servings)

Ingredients

3/4 cup Great Value Cream of Chicken Soup (Condensed) Low Cholesterol Low Fat
3/4 Cup RoTel MILD Diced Tomatoes & Green Chilies
3/4 Cup HEB Cream of Jalapeno Condensed Soup
16 oz Boneless Skinless Chicken Breast (uncooked)
2 1/2 Cup HCF (Hill Country Fare) Finely Shredded Mexican Blend Cheese
1/2 tbsp Dried Cilantro
1 tsp Cumin Seasoning
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/2 tsp Pepper, black
1 tsp Chili powder
8 Olives HEB Ode to Olives Jumbo Pitted Black Olives (Optional)
1/2 cup, chopped Onions, raw
10 HEB White Corn Tortillas

Tips

I like to serve this with re-fried beans and a side of avocado & sliced tomatoes.
If you aren't worried about calories, you can "Beef Up" the recipe by using the whole can of Cream of Chicken, Cream of Jalapeno & Rotel. And you can use as many corn tortillas as you desire. This recipe was created solely for my diet purposes and is low calorie, low fat & high protein (as it is written). 

Directions

1. Preheat Oven to 350 F. Spray Glass Baking Dish with cooking spray. And place your chicken breast on to boil. Once the breast are done boiling, shred the meat and set aside.

2. In a Large Bowl, combine shredded Chicken, Soups, Ro-Tel, diced onion and Dry Seasonings. Stir well until mixed.

3. Get you glass baking dish & Layer 1/2 of the tortilla pieces in the bottom of the baking dish. Top with 1/2 of the chicken mixture and cheese. Repeat Layers (for a second layer) - Ending with cheese on top. Then take your Olives and slice them (thin or thick - your preference) and scatter on the top.

4. Bake uncovered 30 minutes or until cheese is melted and bubbly.

Serving Size: Makes 8 Servings = 1 Cup Servings

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 283.7

• Total Fat: 3.3 g
• Cholesterol: 53.8 mg
• Sodium: 961.1 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 2.2 g
• Protein: 18.0 g

BEST Layered Bean Dip

This dip will be the hit at ANY party or gathering! I made this  for a Halloween Get-Together & it was gone before anything else - I wish I had made two dishes instead of just the one!

Ingredients: 

1 C. (16oz) Refried Beans
1 Container (16oz) Sour Cream
1 Pkg. Taco Seasoning Mix
1/4 C. Green Onions
2 C. Shredded Cheddar Cheese ~OR~ Mexican Cheddar Jack Cheese
1 C. Prepared Guacamole
1 C. Salsa ~OR~ Chopped Tomatoes (I've made it BOTH ways)
1/2 C. Jalapenos
1/2 Sliced Black Olives
Tortilla Chips for Dipping

Directions: 

1. Spread the Refried Beans in a Casserole Dish.

2. Top the Beans with the prepared Guacamole.

3. Mix Sour Cream, Green Onions and Taco Seasoning in a bowl until well blended. Then spread on top of the Guacamole. (You can ALSO Reserve the Green Onion for the topping, but I like to mix it into the Sour Cream.)

4. Top the Sour Cream with Cheese; then add Salsa (or Chopped Tomatoes). Next add the Black Olives and Jalapenos.

30 Minute Spanish Rice

Ingredients:

2 Tbsp. Vegetable Oil
1 C. Uncooked White Rice
1 Medium Onion, Chopped
1/2 Green Bell Pepper, Chopped
2 C. Chicken Broth
1 C. Rotel (Original, Mild or Hot)
2 tsp. Chili Powder
1/2 tsp. Ground Cumin
1 tsp. Salt

Directions:

1. Heat oil in skillet over Medium heat. Saute onion, and bell pepper; then add rice and continue to saute until rice is brown.

2. Stir in Chicken broth and Rotel. Season with chili powder, salt and ground cumin. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. Garnish with parsley.

Spicy Garlic Lime Chicken

If you are looking for a really good flavorful meal that the whole family will enjoy, then this is it! The spice mixture is PERFECT! And the dish is so SIMPLE to make! 

Ingredients: 

4 Boneless, Skinless Chicken Breast Halves (I recommend you pound the chicken thin or cut the breasts in half lengthwise - BUT... you don't have to).

1 1/2 tsp. Salt

1/2 tsp. Black Pepper

1/2 tsp. Cayenne Pepper

1/4 tsp. Paprika

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/2 tsp. Dried Thyme

1/2 tsp. Dried Parsley

2 Tbsp. Butter

1 Tbsp. Olive Oil

1/3 C. Chicken Broth

2 tsp. Garlic Powder

3 Tbsp. Lime Juice (I use a fresh lime - but I have also used the lime juice you can buy in the little containers too. I prefer the fresh lime juice, but both work fine.)

Directions: 

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 tsp. garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breast. 

2. Heat butter and Olive Oil in a large skillet over Medium heat. Saute Chicken until golden brown, about 6-8 minutes on each side. Sprinkle with 2 tsp. garlic powder and Lime juice, add the chicken broth to the pan at this time. Cook 5 minutes more, stirring frequently to coat evenly with sauce.

*** Serve with Rice and your favorite Vegetable. Add fresh cilantro for added flavor! ***

Easy Flavorful Baked Chicken Fajitas

Ingredients: 

1 lb. Boneless Skinless Chicken Breast, Cut into Thin Strips

1 Can Rotel, Drained
1 Medium Onion, Cut into Thin Strips
1 Each - Medium - Green & Red Bell Peppers, Cut into Thin Strips
2 Tbsp. Canola Oil (I use Olive Oil)
2 tsp. Chili Powder
2 tsp. Ground Cumin
1/4 tsp. Salt
1/2 pkg. of 1oz. Fajita Seasoning Mix (Generic is fine - or Old El Paso Brand is good too!)
12 Flour Tortillas

Top With:
Fresh Chopped Cilantro
1 Sliced Avacado
Sour Cream
Shredded Cheddar Cheese or Mexican Blend
Salsa

Directions:

1.Preheat Oven to 400 F. Coat a 13x9 baking pan with cooking spray. Combine the Chicken, Rotel, Onions & Peppers in a large Gallon Size Freezer bag. Drizzle Oil over Chicken mixture, and add all other seasonings (sprinkling across mix). Seal the bag and toss to coat all pieces evenly.

2. Pour Contents of bag into baking pan. Bake uncovered at 400 F. for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon on to flour tortillas and top with your favorite toppings or enjoy the way they are!

*** Squeeze some fresh lime juice over the baked chicken & vegetables for more flavor ***

Spanish Rice

Ingredients:

4 Cups (Prepared) Kraft Minute Whole Grain Brown Rice
1/2 Cup Tomato Sauce
1 Med. White Onion
2 Red Ripe Tomatoes
1/4 Cup Sliced Jalapeno Peppers (Jarred or Canned - NOT fresh)
1/2 Tbsp. Jalapeno Pepper Juice from jar or can
1/4 Cup Pkg. Dry Enchilada Seasoning
1 Tbsp. Canola Oil

Directions:

Cook rice according to directions on box. (Will need 4 cups prepared rice).
Chop & dice all vegetables.
 
Add 1 Tbsp. Canola oil to skillet, sauté vegetables. Add prepared rice to vegetables while cooking. Mix together well. Add tomato sauce, jalapeno juice & enchilada seasoning. Mix well. You may use more enchilada seasoning & Jalapeno juice per your taste. Cook in skillet on low for 20-25 minutes, add water as needed to keep rice moist.
 
 
 
 

Dorito Cheesy Chicken Casserole

Ingredients:

6 Boneless, Skinless chicken breasts

10 oz. Velveeta cheese

1 can 10.5 oz. cream of chicken soup mixed with 1 cup milk

1 can 10oz.  Rotel tomatoes with Habaneros

1/2 cup chopped onions (or less depending on your preference)

1 bag Doritos tortilla chips

Directions:

1. Boil chicken until cooked through. Cut into bite sized pieces or cubed.

2. Combine Velveeta cheese, onions, soup mixture and Rotel; bring to a boil.

3. Add chicken and simmer 5-10 minutes, stirring often.

4. Place a layer of Doritos in long casserole dish, then add a layer of the chicken mixture.

5. Add another layer of chips, another layer of the chicken mixture, ending with chips on top.

6. Bake at 350 degrees for 30 minutes.

Chicken Enchiladas

Ingredients

(12 oz) Boneless Skinless Chicken Thighs 
(13 oz) Boneless Skinless Chicken Breast 
1 Can Old El Paso Enchilada Sauce 
12 White Corn Tortillas 
2 cups Shredded Jalapeno Jack Cheese 
1 Can Campbell's Fiesta Nacho Cheese Soup 
1 Med. Onion (chopped)
Sliced Black Olives (Canned)

Sliced Jalapenos (Canned)

Garlic Powder (to taste)

Pepper (to taste)

Salt  (to taste)

Cumin (to taste)

1/2 cup water
Salsa

Directions

(1) Boil Chicken until done. Drain water. Then shred the chicken with a fork or cut into cubes (however you prefer).

(2) Chop 1 medium onion. Add chopped onion, garlic powder, salt, pepper, cumin, Nacho Cheese Soup and 1/2 cup water and mix together well. 

(3) Heat Corn tortillas in Microwave so that they are easy to roll without tearing. (Usually about 45 seconds).

(4) Lightly cover bottom of pan in enchilada sauce, so the enchiladas will NOT stick to pan. Dip each warmed tortilla in remaining enchilada sauce, covering completely, spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Jalapeno Jack Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a Tbsp. of Salsa and a few sliced black olives and jalapenos. 

Bake at 350 for 35 minutes or until cheese is melted.

Number of Servings: 8