Baked Fish

By: S.H.

3-4 fillets of tilapia (or fish of choice – salmon works well)
½ medium onion, sliced fine
½ medium tomato, sliced fine
1 garlic clove, minced
1 Tbsp butter or olive oil
Salt and pepper (I use 1 tsp sea salt)
1-2 tsp herb of choice – fresh if available, dried is fine (i.e., dill, parsley, tarragon, herbs de provence, etc.)
Tin foil – enough to make a large package for the dish

Rinse fish under cold water and pat dry. Spread onion slices on foil. Lay fish over onions, sprinkle salt and pepper and ½ of herbs. Lay tomatoes on top, then sprinkle with remaining herbs. Top with the butter in little pieces or drizzle oil. Fold foil over and close to form a package. Bake in a dish in the oven at 350 degrees for 20-25 minutes.
**Serve with a salad or steamed vegetables

Southwestern Chicken Soup

By: R.W.

1 can (49.5 oz) reduced-sodium chicken broth

1 can (14.5oz) crushed tomatoes, undrained

1 can (14.5 oz)crushed tomatoes, undrained

1 can (4 oz) chopped green chilies

1 lb boneless skineless chicken breasts, cut into small cubes

1 large onion, chopped fine (I puree' in food processor)

1/3 cup chopped cilantro

1 garlic clove, mined

1 tsp chili powder

1 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp cayenne pepper

3 cups frozen corn, thawed (can use 2 cans corn, drained)

In large saucepan combine first 12 ingredients. Bring to boil. Reduce heat; cover and simmer 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese.

***I brown the chicken in the saucepan in 1 Tbsp olive oil then add the next 11 ingredients. Bring to boil. Reduce and simmer 1 hour. Add corn; cook 10 minutes longer and serve.

Chicken Tacos

By: K.C.

3-4 chicken breasts

1 medium onion, chopped fine

1 large tomato, chopped fine

1 Tbsp olive oil

corn tortillas

cooking spray

2 cups grated 2 % cheddar or monterrey jack cheese combo

(or just cheddar)

Boil chicken in water with a pinch of salt till done. While chicken is boiling, heat oil in a skillet and add onion and cook till onion is translucent, add tomato to onions when the onions are almost done. Set aside until chicken is done. Remove chicken from water and shred into fine strips. Add chicken to the skillet with the tomatoes and onion. Heat together and season all to taste with seasoned salt. Heat a separate skillet or griddle, spray the corn tortillas on both sides with Pam and heat them on the griddle. Then put 2% shredded cheese in the bottom of the tacos, then the meat mixture and broil them on both sides until they're hot. Serve with salsa (recipe below), lettuce, tomato, cheese, guacamole, black beans, etc.

Salsa (from my friends in Cabo)

2 Roma tomatoes finely diced
1/4 cup onion finely diced
1/4 cup cilantro finely chopped
1 serrano pepper finely diced (you can add more if you like your salsa hotter)
salt to taste
1 tsp. lime juice

Mix together and serve

Sweet Potatoe Wedges

By: K.A.

3-4 medium size sweet potatoes

cinnamon

sugar

cooking spray

Wash sweet potatoes and cut into thin wedges. Lay on cookie sheet and spray all sides with cooking spray. Sprinkle with cinnamon and sugar or just sugar (depends on taste preference) and cook 15 minutes at 425 degrees until soft. Turn them on the otherside 1/2 way through baking to make sure that they get crisp. ***if they look burned in places, it's okay, the sugar has caramalized and that makes it so much better!

Crockpot Taco Soup

By: A.H.

6 qt crock pot
-1 onion chopped
-16 oz can chili beans, not drained
-15 oz can black beans, not drained
-15 oz can whole corn, drained
-8 oz can tomato sauce
-14 oz chicken broth (2 cubes of boullion)
-2 10 oz cans diced tomatoes with green chilies, not drained
-1 pkg taco seasoning or recipe (below)
-1 lb. skinless, boneless chicken breasts

Taco Seasoning Recipe-

-2 tsp. dried minced onion
-1 tsp salt
-1 tsp chili powder
-1/2 tsp corn starch
-1/2 tsp crushed dried red pepper
-1/2 tsp dried minced garlic
-1/4 tsp oregano
-1/2 tsp ground cumin
(if using for tacos: 1 lb ground meat w/ ½ c. water and half of seasoning recipe)

Put ingredients (onion thru diced tomato) in crock pot
Add taco seasoning and stir
Lay chicken on top – press down til almost covered
Cook 5 hours on low, take out chicken and shred.
Add chicken, stir, cook 2 hrs low


Top with: shredded cheddar, sour cream, tortilla chips

Crackin' Chicken Dip

By S.M. and C.B.

2 - 16 oz cans or 4 - 80z cans cooked chicken, shredded
1 (8 0z) block cream cheese
2 cups shredded cheddar (sharp or mild, your choice)
3-4 Tbsp Franks Hot sauce or hot sauce of your choice, or to taste
8 oz bottled ranch dressing

Mix all together in a saucepan until cream cheese melts and all is mixed well. Spread into a square dish or 11x12 oblong dish and broil just till crispy on top.

Serve with white corn tortilla chips, or crackers or large spoons for just EATING!!!!!!!!!!!!!!!!!