Salsa Chicken

Submitted by Jeshanah Ramirez:

I just tried this one the other day for the first time and Zion and I both thought it was delicious. We have just started a low energy density diet, and this met the criteria we needed. I served it with refried beans (the canned kind, he’s the Mexican, not me!) with a little bit of mozzarella cheese melted on top. I got this recipe from allrecipes.com. It's very simple but something I had not previously thought of. (I’m not quite the culinary expert Laura or Sarah are… but I come by it honestly!!!) =)


Salsa Chicken

FROM: Jeshanah Ramirez/ allrecipes.com
SERVINGS: 4 (can be easily adjust for more or less)
CATEGORY: Main dish/Meat
TIME: Prep Time 5 mins./ Cook Time 25-40 mins.
Total Time 35-45 mins.

Ingredients:

4 skinless, boneless chicken breast halves
4 tsp. taco seasoning mix
1 C. salsa (of your choice)
1 C. shredded Cheddar cheese
2 Tbs. sour cream (optional)

Directions:

Preheat oven to 375 degrees. Sprinkle taco seasoning on both sides of chicken breasts. (For even cooking, pound each chicken breast to the same thickness) Place chicken breasts in a lightly greased 9x13 inch baking dish. and pour salsa over all. Bake at 375 degrees for 25 to 30 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
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Cream Cheese Corn

My Mom got this recipe way back when from Sally Terry also! It has been a keeper through the years and many have requested the recipe when I've made it. It's a great and easy way to change up a common side veggie. I have used light ingredients for this recipe and still had tasty results! This is also a recipe that can be cut in half or doubled easily. You can adjust the few ingredients to your preferred taste. If cream cheese and corn sound weird together, just try it...you'll be surprised!

Cream Cheese Corn

FROM: Sally Terry
SERVINGS: 6-10
CATEGORY:Vegetable, Side Dish

METHOD: Stove top

TIME: Total Time 15-20 mins.

Ingredients:

1 Stick margarine (or butter)

4-8 oz. cream cheese

Salt & Pepper to taste

1 12-16oz bag frozen corn

Melt margarine and cream cheese in med. size saucepan over low-med heat till mostly melted. Stir often. Add corn, salt and pepper. Mix well. Let simmer on low-med heat stirring occasionally for approx 10-15 mins. Done when corn is heated through.

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Chocolate Chip (Pudding) Cake

As a kid, I never liked regular cake. That all changed when my Mom received this recipe from Sis. Sally Terry. Even to this day it is my favorite kind of cake! It is a choca-holics dream come true! LOL! The extra pudding makes this cake super moist and adds great flavor. It's also super easy to mix up in a hurry! Great for unexpected company. Caution: it is rich & addicting! =)

Chocolate Chip (Pudding) Cake

FROM: Sally Terry
SERVINGS: 10-12
CATEGORY: Dessert
METHOD: Bake
TIME: Prep Time 15mins/Bake Time 25-30mins/
Total Time 40-45mins

Ingredients:

1 sm. Box Chocolate Pudding (COOK & SERVE,NOT INSTANT, will need Milk)

1 Moist Yellow Cake Mix (Do not follow directions on box)
½ C. Oil
½ - ¾ Pkg. Semi-Sweet Chocolate Chips
½ C. Chopped Walnuts or Pecans for top (Optional)

Directions:

Place dry cake mix in lg. mixing bowl. Cook Pudding on stove top according to package directions. When ready, carefully pour hot pudding in bowl w/ dry cake mix. Mix, well-about 100 strokes or so. (May have a few lumps) Add oil. Mix well.
Pour into greased & floured 13x9 baking pan.

Top with Chocolate Chips & Nuts. Bake @ 350 degrees for 25-30 mins. Check at 25mins. Done when knife pulls out clean. Let cool briefly before cutting. Taste great warm or cold!

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