Lindsay's Recipes

  Source:  Plain Chicken  (slightly adapted) Ingredients: 2 tablespoons olive oil 1 cup white rice 2 cups chicken broth 1 can diced tomatoes with green chilies, pulsed in food processor 1 teaspoon onion powder 2 teaspoons chili powder 3/4 teaspoon salt 1/4 black pepper Directions: Heat oil over medium heat in skillet. Add rice and stir to coat rice in oil. Continue cooking and stirring until the rice starts to toast and turn brown. Add remaining ingredients and stir to combine. Cover and simmer for about 20 minutes or until rice is cooked and liquid is absorbed.

  Source:  Plain Chicken  (adapted slightly) Ingredients: chipotle lime marinade 2 large chicken breasts 2 tablespoons olive oil 2 cups orzo 4 cups chicken broth 4 tablespoons tomato paste 4 teaspoons southwest seasonings (mostly chili powder, plus cumin, onion and garlic) 12 oz. Velveeta cheese, diced 1 can Rotel, undrained Directions: Marinate the chicken for at least 30 minutes or as long as overnight. When ready, grill the chicken until done, then dice. While the chicken is grilling, prepare the orzo and queso. Heat the oil in a large skillet over medium heat and add the orzo. Stir often until the orzo is golden brown. Add the broth, tomato paste and seasonings. Stir to combine and then bring to a boil. Cover and simmer for 15-20 minutes or until the orzo is cooked and most of the liquid is absorbed. While the orzo is cooking, place the Velveeta and Rotel in a glass bowl. Microwave in 30 second intervals, stirring after each, until completely melted. To serve, place o...

  Source:  Mix & Match Mama  (adapted) Note: This recipe is enough to feed 8 people or 4 people for 2 meals. Ingredients: 3 lbs. lean ground beef 1 1/2 (1 oz.) packets Ranch mix 2 (4 oz.) cans chopped green chilies, drained generous drizzle of Ranch dressing (to taste) 4 cups grated cheddar crunchy taco shells taco toppings Directions: Brown the ground beef and drain the fat. Add the Ranch mix, chilies and ranch dressing to the pan with the beef. Stir to combine. Add about 3 cups of cheddar and stir until melted. Place beef mixture in taco shells and place them standing up in a baking dish. Bake at 400 for about 8 minutes. Top with remaining cheese as soon as they come out of the oven. Serve with desired toppings.

Source:  Meg Duerksen  (adapted) Ingredients: 3-4 cups chicken, cooked and shredded (about 3-4 breasts) 1 cup sour cream, divided cilantro, chopped, to taste 1 large can diced green chilies 1 1/2 teaspoons minced garlic 1 teaspoon cumin 1 cup cheddar cheese, grated 1 package flour tortillas 1 jar green salsa 1/2 cup water Directions: To make the chicken mixture, in a large bowl, mix together the chicken, 1/2 cup sour cream, cilantro, chilies, garlic, cumin and 1/4 cup cheese. To make the sauce, blend together 1/2 cup sour cream, salsa, water and cilantro. Spread 1 cup of sauce over the bottom of a 9"x13" baking dish. Place 1/3 cup of chicken mixture in each tortilla, roll up and place in dish. Once all of the chicken mixture is used, pour the remaining sauce over the burritos. Bake at 350 for 35 minutes. Sprinkle with remaining cheese and bake for an additional 10-15 minutes. Note: For a gluten free version, use corn tortillas.

Source:  Mix & Match Mama  (Adapted) Ingredients: tortilla chips 8 eggs 8 slices of bacon, chopped and uncooked 3 tablespoons pico de gallo, plus more for additional topping 1 tablespoon chili powder 1 1/2 cups pepper jack cheese, grated Directions: Lightly spray a 9"x13" baking dish with cooking spray. Place enough tortilla chips in the dish to cover and gently crush the chips. In a mixing bowl, whisk together the eggs, bacon, pico de gallo, chili powder and 1 cup of cheese. Pour the egg mixture over the tortilla chips. Bake at 350 for 30 minutes. Sprinkle the remaining cheese over the top and bake an additional 15 minutes or until the eggs are set. Serve garnished with more pico de gallo and diced avocado.

Copycat Chuy's Jalapeno Ranch Dip Source:  Macaroni & Cheesecake Ingredients: 1 jalapeno, seeded and roughly chopped 1/2 teaspoon minced garlic handful of fresh cilantro 8 oz. sour cream 1/2 packet (1 oz.) ranch dip mix juice of 1 lime milk, if needed to thin the dip Directions: Place the jalapeno, garlic and cilantro in a food processor. Pulse to chop finely. Add the sour cream, ranch dip mix and lime juice. Pulse until fully incorporated. Add milk if necessary to reach a pourable consistency. Add more cilantro or lime if needed.

Chalupa Ingredients: 2 lbs. ground beef, cooked and drained 1 large onion, chopped 2 stalks celery, chopped 1 can Rotel tomatoes 1 can petite diced tomatoes 1-2 cups pinto beans 1 teaspoon salt 1 teaspoon cumin 3 teaspoons chili powder 1 tablespoon Worcestershire sauce Tabasco sauce, to taste tortilla chips grated cheddar cheese other toppings (avocado, sour cream, tomato, etc.) Directions: Cook all ingredients (except chips, cheese and toppings) in a Dutch oven or a slow cooker. If using a Dutch oven, simmer for 3-4 hours. If using a slow cooker, cook on low for 6-8 hours. Serve over chips and top with cheese and desired toppings.

Shredded Meat Burritos Source: Joanna Knox via Jackie Adams, adapted by me Ingredients: 3 lbs. meat (chuck roast, pork butt or chicken breasts/thighs) 1 cup water 1 1/2 tablespoons vinegar 2 tablespoons chili powder 1 teaspoon salt 2 teaspoons oregano 1 teaspoon cumin 1 teaspoon minced garlic 1/8 teaspoon black pepper 1 can Rotel tomatoes flour tortillas grated cheddar cheese 1 can enchilada sauce Directions: Spray the inside of the slow cooker with cooking spray. Place the meat in the slow cooker and pour the water over the meat. Add the vinegar, chili powder, salt, oregano, cumin, garlic, black pepper and tomatoes. Cook on low heat for 7-8 hours. Remove the meat to a cutting board and shred with forks. Discard the fat and place the shredded meat back in the slow cooker with the juices and tomatoes. Stir to combine. Spray a 9"x13" pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Assemble burritos with cheese an...

Pepper Jack Chicken & Rice Casserole Source:  culinary.net Ingredients: 2 cups cooked rice 8 oz. grated pepper jack cheese 2 cups cooked chicken, chopped 1 can (12 oz.) evaporated milk 1/2 onion, chopped and sauteed 2 eggs, lightly beaten 2 tablespoons butter, melted 1 small can diced green chilies salt, to taste Directions: Combine all ingredients and stir well. Pour into a lightly greased casserole dish. Bake at 350 for 45-50 minutes.

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort...