Organic Chicken Piccata & Heirloom Tomatoes

Years ago, when Jon and I lived in Atlanta, a friend introduced me to the chicken piccata at the Cheesecake Factory.  I've been hooked every since!  Seriously, I don't think I've ever had anything else there.  For some reason I never really tried to make it until the other night.  I picked up this recipe at Whole Foods at the same time I picked up the Tarragon Chicken one.  I didn't do the tomato portion of it only because I didn't have any but I will certainly do it next time.  Again, it called for flour so this time I used Coconut Flour.  What a great flavor!!!!

Chicken Piccata & Heirloom Tomatoes
Serves 4

2 pounds boneless skinless chicken breast
1/2 cup flour (I used Let's Do...Organic Coconut flour)
2 tsps salt
1/2 tsp black pepper
6 TBSP butter or butter substitute, divided
6 TBSP olive oil, divided
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
1 cup heirloom tomatoes seeded and diced
1/3 cup fresh parsley, chopped

Slice the chicken breast, into 1/4 inch thick medallions. Season with salt and pepper and dust with flour.

Heat pan over medium-high heat, pour in 3 TBSP oil and 2 TBSP butter.  When butter has melted and stops foaming place medallions into pan and saute for 2-3 minutes per side or until golden brown.  Remove from pan and keep warm.

Pour lemon juice, stock, and capers into pan.  Bring to a boil.  Stir in remaining butter. (I didn't use all the butter it called for.)

Return chicken to the pan to coat the chicken with sauce.

Arrange chicken on a platter.  Put tomatoes into sauce, gently stir and pour over chicken.  Garnish with parsley.

Sauteed Organic Tarragon Chicken

The only way to get Taylor to come to Whole Foods with me without complaining is the knowing that there will be samples everywhere....especially on the weekends!  That's my only saving grace!!!  This past weekend was no different.  While there we stumbled upon a lady serving some sort of chicken.  Taylor devoured it and begged for me to cook it that night.  Thankfully you'll always find recipes at these little stands!

There were a couple of things in the recipe like flour and butter that I can't have so I had to improvise with my foods.  Did you know that there are tons of different flours you can have other than "all-purpose"???  A ton!!!  (Bob's Red Mill is amazing!!!)  Donna, my health counselor, has introduced me to so much.  If it wasn't for her I would be so timid as to how to cook with all these new things like these different flours. 

Sauteed Organic Tarragon Chicken

2 pounds organic boneless skinless chicken breast
2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup flour (I used Bob's Red Mill White Rice flour)
1/4 vegetable oil (I used olive oil)
1/2 cup chicken stock
2 Tbsp butter, cut into cubes (Earth Balance is a great dairy free, soy free alternative)
1 TBSP fresh tarragon (I didn't have this ingredient so I used Bragg's seasoning.  Delish!!!)

Slice chicken breast, crosswise, into 1/4 inch thick medallions. (I took the easy way out and bought the chicken already cut up at Whole Foods!)  Season with salt and pepper and dust with flour.

Heat saute pan over medium-high heat, pour in oil and allow to heat up for 1 minute.  Put medallions into pan and saute for 2-3 minutes per side or until golden brown.  Remove from pan and keep warm.

Pour chicken stock into pan and stir to remove fond from bottom of pan.  Add butter one piece at a time.  Blending in after each piece.  Stir in seasoning.

Arrange medallions on a platter and pour sauce over it.

Serves 4

Chicken Taco Rice

This was a recipe I tried this summer that was handed down by a friend.  Super good and easy and my picky eater loved it!  (Yes, Taylor is still picky!)

1 lb boneless chicken, cut into strips
1 1/2 TBSP oil
1 1/2 cup water
1 (8oz) can tomato sauce
1/2 pkg taco seasoning mix
1 cup frozen sweet corn, thawed and drained
1 medium red bell pepper, cut into small strips
1 1/2 cups original minute rice, uncooked
1/4 cup shredded cheddar cheese

1. In a large skillet, cook and stir chicken in hot oil until lightly browned.
2. Add water, tomato sauce and seasoning mix.  Bring to a boil, reduce heat, cover and simmer 5 minutes.
3. Add corn and red bell pepper.  Bring to a boil.
4. Stir in rice.  Cover; remove from heat and let stand 5 minutes.
5. Fluff rice with a fork.
6. Sprinkle top with cheese.
7. Serve with tortilla chips or hot floured tortillas, if desired.

Honey Mustard Pork Chops

Here's a yummy marinade for pork chops that I found in my Weight Watchers cookbook.  Anything with honey mustard satisfies my husband so he just loved this marinade!

4 tsps honey
1/4 cup dijon mustard
1 tsp cider or wine vinegar
1/4 tsp salt
freshly ground pepper, to taste

I mixed it all together, poured over the pork chops, and threw them in the fridge (for at least 8 hours) until Jon threw them on the grill.  They came out pretty tasty!

Italian Chicken

When I went to the grocery the other day I hit the jackpot.  Y'all know how much I love my crockpot.  Well, Taste of Home has a wonderful magazine out with tons of slow cooker meals.  Now I have a question....

Do you say crockpot or slow cooker???

6 boneless skinless chicken breasts
1 can Italian stewed tomatoes (I bought the "no salt added" but think I'll buy regular next time or just add extra salt to the meal.)
3/4 cup plus 3 TBSP water, divided (I used chicken broth.  I always replace chicken or beef broth when a recipe calls for water.)
2 TBSP dried minced onion
2 tsps chicken bouillon granules
2 tsps chili powder
1/2 tsp dried tarragon
1/2 tsp Italian seasoning
1/4 tsp garlic powder
3 TBSPS cornstarch
Hot cooked rice

1. Place chicken in your crockpot.  Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken.
2. Cover and cook on low for 3-4 hours.
3. Transfer chicken to a serving platter; keep warm.  Pour cooking juices into a small saucepan.  Combine cornstarch and remaining water until smooth; stir into cooking juices.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Serve with chicken and rice.

Servings: 6

Lemon Chicken Marinade

Jon and I have been grilling a lot lately on the weekends.  When we lived in GA and TX that's all we ate year round.  We love the grill!  Needless to say, since it has been gorgeous here now we are using the pit a ton!

1  tsp lemon zest
Juice of 1 lemon
1/4 cup chopped fresh basil
1 TBSP honey
1 TBSP Dijon mustard
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup extra virgin olive oil
Chicken breasts

Put chicken and ingredients in a zip-lock bag and refrigerate 2-8 hours.  I turn mine over at least once while marinading.  Discard marinade and grill.  Don't even ask me how long to grill for.....that's my hubby's job! :-)

Pizza on the Grill

Last night we tried something we never did before....pizzas on the grill.  It was so much fun.  Jon, Taylor, and I each had our own to create.  What a fun way to end a weekend!

Jon's pizza is on the far left.  It consisted of bacon, meatballs, pepperoni, mushrooms, ricotta cheese, mozzerella cheese, regular shredded cheese, and pizza sauce.  I'm sure I'm missing something b/c it was huge!!!

Mine is on the right.  It had pizza sauce, mozzerella, and tomatoes.  When we pulled it off the grill I drizzeled it with olive oil and sprinkled fresh basil on top.

The little one on the front was Miss Taylor's pepperoni pizza that she made all by herself.

Asian Shrimp, Snow Peas, and Rice

This was my very first attempt to cook Asian food and it wasn't hard at all!  It has such a great flavor to it.  My only complaint is about the snow peas.  I've never cooked with these before so I didn't know there were "strings" involved.  I found some in the produce department so I put those in my buggy and continued on getting my other groceries.  I did find some prepackaged Asian snow peas, after I had the others, that stated it was without strings.  I had no clue what that meant so I continued on b/c I didn't feel like putting the others back.  Bad decision!!!!  Jon and I ended up taking the peas out of the dish b/c you can't chew those strings.  I decided to still share the recipe b/c it truly is good.....with or without snow peas.

1 1/4 cups reduced sodium chicken or vegetable broth
1 TBSP cornstarch
1 tsp vegetable oil
3 garlic cloves, minced
2 carrots, finely chopped
2 cups snow peas....WITHOUT STRINGS!!!!
2 TBSPS reduced sodium soy sauce
2 tsps Asian (dark) sesame oil
1 1/4 lb large shrimp, peeled and deveined
1/4 tsp crushed red pepper
3 cups hot cooked long grain rice (we only used about 1 cup)

1. In a small bowl, combine 1/4 cup of the broth and the cornstarch; stir until the cornstarch dissolves.  Set aside.
2. In a large nonstick skillet over medium high heat, heat the vegetable oil;  add the garlic and saute about 1 minute.  Add the carrots and 1/3 cup of the remaining broth; cook 2 minutes, then stir in the snow peas, 1/3 cup of the remaining broth, the soy sauce, and sesame oil.  Reduce the heat and simmer, covered, until the snow peas are tender crisp, about 5 minutes.
3. Add the shrimp and the remaining 1/3 cup of broth; cook, stirring occasionally, just until the shrimp turn pink, 3-4 minutes.  Increase the heat and bring to a boil.  Stir in the dissolved corn starch and add the red pepper; cook, stirring frequently, until thickened, about 2 minutes.  Serve over the rice.

Chicken Fajitas

Last night we had a little Mother's Day celebration and a belated Cinco de Mayo celebration with our neighbors.  Chicken Fajitas and Margaritas it was for us!  I got the marinade for the chicken out of my Weight Watchers cookbook.  It called for the chicken to be cooked in a skillet but we grilled ours.  I love grilled veggies!

I didn't get a pic of our fajitas but I did get a great pic of my dear friend, Chris, and I enjoying our margaritas (recipe below)!  Thanks to my friend Amy for her mom's wonderful margarita recipe!

Chicken Fajitas

2 TBSP fresh lime juice

1 TBSP reduced sodium soy sauce

1 tsp chili powder

Pinch crushed red pepper

10 oz skinless boneless cihcken breasts, cut into thin strips

4 tsps vegetable oil

1 green bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 onion, halved lengthwise and thinly sliced

4 (6 in) fat free flour tortillas

1/2 cup salsa, for garnish

1/4 cup fat free sour cream, for garnish

fresh cilantro, for garnish

1. To prepare the marinade, in a zip-loc bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken.  Seal the bag, squeezing out the air; turn to coat chicken.  Refrigerate, turning bag occasionally, at least 2 hours or overnight.  Drain and discard marinade.
2. In a large nonstick skillet over medium heat, heat 2 tsps of the oil.  Saute the bell peppers and onion until softened, 8-10 minutes.  Transfer to a plate and keep warm.
3. In the skillet, heat remaining 2 tsps oil.  Saute the chicken until cooked through, 3-5 minutes.
4. To assemble fajitas, soften tortillas according to package directions.  Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream and cilantro.

Margaritas

The recipe is for a frozen margarita but Chris and I just put it over ice instead.  It is delicious any way you like it!  I'll give it to you like Amy gave it to my friends and I.

12 oz Minute Maid Limeade Frozen Concentrate

Empty into the blender and then use the container for the rest of the measurements.

Fill 1/2 container with tequila and pour in.

Fill 1/4 container with Triple Sec and pour in.

Squeeze in whole lime.  Add ice then blend!!!  (or pour margarita over ice.)

Rosemary Chicken with Wild Rice

43 days left until we leave for Disney World which means lots of Weight Watcher meals! 

This one was really good.  I was a little hesitant at first because it calls for quite a bit of rosemary and rosemary and I haven't really agreed in the past.  When I was pregnant with Taylor, Jon made a chicken meal with tons of rosemary and well....lets just say it didn't sit well with me.  Since then I've stayed away from the rosemary until now. :-)

1 cup wild rice (I used a whole box of Uncle Ben's Long Grain & Wild Rice)

1 TBSP olive oil

2 garlic cloves, minced

1 1/4 lbs skinless boneless chicken breasts, cubed

2 carrots, diced

2 TBSP finely chopped fresh rosemary, or 1 TBSP dried

1/4 cup & 2 TBSP orange marmalade

1/4 cup Dijon mustard

1/8 tsp freshly ground pepper

1. Cook the wild rice according to the package directions.
2. In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute until golden, about 2 minutes.  Add the chicken and carrots and saute, stirring frequently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.
3. Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes.  Add the rice; toss to combine.

per serving: (1 generous cup): 304 calories, 6 g fat, WW points: 6

The BEST Kabobs!!!!

Here's a recipe for a wonderful steak marinade for kabobs.  Seriously....my friend Jenny made these kabobs for me years ago and I've been dreaming of them ever since.  I finally dragged (JK!) this top secret recipe out of her a couple of weeks ago and made them on Saturday.  Pair this with the Artichoke Bread and you'll have yourself one amazing meal.  I just may make them again this weekend.  Wait....I take that back....Jon may make it again this weekend for Mother's Day. :-)

1/4 cup Worcestershire sauce
1/2 cup olive oil
1 tsp black pepper
1/2 cup red wine vinegar
1 1/2 TBSP parsley
2-3 garlic cloves
1/3 cup lemon juice
2 tsp dried mustard
2 1/4 tsp salt
3/4 cup soy sauce

Soak steak overnight or at least 8 hours in the marinade.  Per Jenny's suggestion, I used sirloin steak.  For the actual kabobs I used red and green bell peppers, onion, pineapple, and Baby Bella mushrooms.

Enjoy!!!!

Bacon N Veggie Pasta

I've turned into such a pasta lover.  I have no clue why!  This is another that is really good.  I paired it with a Sweetheart salad and it was a nice, easy meal.

2 cans stewed tomatoes
2 cups brocolli florets
2 medium carrots, thinly sliced
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp dried oregano
1/4 tsp dried basil
4 bacon strips, diced (I used 5 pieces of turkey bacon)
 1/2 lb fresh mushrooms, sliced
1/3 cup chopped green pepper
1/4 cup chopped onion
2 garlic cloves, minced
16 ounces uncooked medium shell pasta
1/4 cup shredded Parmesan cheese

1. In a large saucepan, combine the first seven ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until brocolli and carrots are tender.
2. In a skillet, cook bacon over medium heat until crisp.  Remove to paper towels; drain, reserving 1 TBSP drippings. (Since I used turkey bacon, I didn't get a lot of drippings so I added a little olive oil to the pan.)  In the drippings, saute the mushrooms, green pepper, onion and garlic until tender;  add to tomato mixture and heat through.  Meanwhile, cook the pasta according to package directions.  Drain and place in a serving bowl; top with vegetable mixture.  Sprinkle with bacon and Parmesan cheese.

Cheddar Macaroni Beef Casserole

This recipe is super kid-friendly!  Taylor and her friends loved this for lunch....as did I!

1 pkg Kraft Macaroni & Cheese Dinner
1 lb lean ground beef (I used turkey)
1 can Italian style stewed tomatoes, undrained
1/2 tsp dried oregano or basil
1/2 cup shredded cheddar cheese

1. Preheat oven to 400.  Prepare macaroni in large saucepan as directed on package, omitting butter.  Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain.  Add tomatoes and oregano; mix well.  Bring to a boil.
2. Add meat mixture to dinner; spoon into 9 inch square baking dish.  Sprinkle with cheese.
3. Bake 10 minutes or until cheese is melted and casserole is heated through.

Italian White Bean and Spinach Soup

It was pretty chilly here in Wrentham, MA so instead of a nice Spring meal I decided to stick with a nice warm soup and a good panini.  At first Jon and I swore we would be hungry an hour after eating it because it was so light but it's really filling.  The sandwich helped in that department too.  For the sandwich I did pancetta with mozzerella and a tomato slice with a sprinkle of Italian seasoning.  My new favorite salad is fresh mozzerella and tomato with balsamic vinigerette.  At first I didn't understand why a slice of tomato and cheese would be good but a friend of mine made me try it for my birthday and I've been hooked ever since. :-)

1 (1 oz) package of dried shiltake mushrooms (I used a package of fresh shiltake mushrooms and it was fine.)
2 cups boiling water
2 tsps olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach (I used escarole since Jon isn't a spinach fan.)
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
1 (16 oz) can cannellini beans, or other white beans, rinsed and drained
1 (14 oz) can vegetable broth
Fresh thyme (optional)
Crushed red pepper (optional)

1. Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes.  Drain mushrooms in a colander over a bowl, reserving liquid.  Chop mushrooms; set aside.
2. Heat oil in a large nonstick skillet over medium high heat.  Add onion, garlic, and mushrooms to pan; saute 5 minutes or until tender.  Add the reserved mushroom liquid, spinach, and next 5 ingredients; bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Garnish with thyme and red pepper.

Turkey Macaroni

Are you surprised when I say this is from my Fix it and Forget it Lightly cookbook???  I'm always on the go with the girls so when I plan my meals I almost always have at least one crockpot recipe.  It's just so easy to throw the ingredients in the crockpot in the morning and not to mention the smell when I walk in the house after being gone for hours.  Love it!!!!

1 tsp vegetable oil (I omitted)
1 1/2 lbs ground turkey
2 (10 3/4 oz) cans condensed low sodium tomato soup, undiluted
16 oz can corn, drained
1/2 cup onions, chopped
4 oz can sliced mushrooms, drained
2 TBSP ketchup
1 TBSP prepared mustard
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups dry macaroni, cooked and drained

1. Heat oil in medium skillet.  Brown turkey.  Drain.
2. Combine all ingredients except macaroni in slow cooker.  Stir to blend.  Cover.
3. Cook on high 3-4 hours or on low 4-6 hours.  Stir in cooked and drained macaroni 15 minutes before serving.

Chicken Enchilada Casserole

Here's another Holly Clegg recipe that is pretty darn tasty.  This one is also freezable and she says that there is no need to bake before freezing.  How easy is that!

1/2 cup chopped onion
1 TBSP minced garlic
1 (14 1/2 oz) can diced tomatoes, drained
1/2 cup thinkly sliced green onions, divided
1 (4 oz) can chopped green chilies, drained
3 cups cooked chicken breasts chunks
1/3 cup all-purpose flour
1 (12 oz) can evaporated skimmed milk
1/2 cup canned fat free chicken broth
1/2 tsp chili powder
1/2 tsp ground cumin
6 (6 in) flour tortillas, quartered
1 cup shredded reduced fat Monterey Jack cheese
1 cup shredded reduced fat Cheddar cheese

Preheat oven to 350.  In a skillet coated with nonstick cooking spray, saute onion and garlic until tender.  Add tomatoes and bring to a boil.  Reduce heat and cook for 10 minutes.  Add 1/4 cup green onions, green chilies, and chicken, stirring until mixed.  In a saucepan, place flour and gradually add milk.  Heat over medium heat, whisking constantly, until mixture is thickened and bubbly.  Add broth, chili powder, and cumin.  In a 2 1/2 quart round dish, spread 1/2 cup sauce.  Layer tortillas, chicken mixture, sauce, and cheeses.  Repeat layers twice.  Bake for 40 minutes or until heated thoroughly.  Sprinkle with remaining green onions before serving.

Swedish Meatballs

This was the first time I've made these and it was pretty good.  This is another recipe from my Fix It and Forget it Lightly cookbook.  I love my crockpot!!!  It only calls for 1/2 pound of ground meat so today I'm making another batch to freeze.  Bailey just loved them!  Taylor, on the other hand, didn't even want to touch one.  Oh my picky child!!!! 

3 slices bread, cubed
1 cup evaporated skim milk, divided
1 TBSP low cal margarine
1/4 cup shallots, minced (approx 1 shallot)
1/2 lb lean ground turkey
1 egg, slightly beaten
1/2 tsp salt
1/4-1/2 tsp black pepper, according to your taste preference
1/4 cup, plus 2 Tbsp flour
1 cup chicken broth
1 Tbsp Worcestershire sauce

1. In a mixing bowl, toss bread cubes and 1/2 cup milk.  Let stand 5 minutes.
2. In a skillet, melt margarine.  Add shallots and cook 2 minutes over medium heat.
3. Add shallots, meat, egg, salt, and pepper to bread and milk mixture.
4. Mix well; then shape into equal-sized balls.
5. Place 1/4 cup flour on waxed paper.  Roll meatballs in flour, coating evenly.
6. Place meatballs in slow cooker.  Add chicken broth and Worcestershire sauce.
7. Cover.  Cook on low 4-6 hours.
8. Mix remaining 2 Tbsp flour with remaining 1/2 cup milk (and a small amount of water if desired) until smooth.  Remove meatballs to warm platter.  Stir thickened milk into cooking juices until smooth.  Cover and cook on high for 10 minutes, or until juices are thickened.
9. Stir meatballs back into sauce and heat through.  Serve over noodles or rice. (I use No Yolks.)

Louisiana Shrimp Creole

Here's another recipe I found on All Recipes.com.  Super easy and quick!!!  It really doesn't make a lot though so I suggest to double it if more than 2 of you are eating from it.  It was just the right amount for Jon and I.  Taylor wasn't complaining at all b/c she got to eat fish sticks for supper. LOL

1/2 cup finely diced onion (approx 1/2 onion)
1/2 cup chopped green bell pepper (approx 1/2 bell pepper)
1/2 cup chopped celery (approx 2 stalks)
2 cloves garlic, minced
3 TBSP butter (I only put 1 1/2 tbsp to cut down on the fat and it worked fine.)
2 TBSP cornstarch
1 can stewed tomatoes
1 (8 oz) can tomato sauce
1 TBSP Worcestershire sauce
1 tsp chili powder
1 dash hot sauce
1 lb medium shrimp, peeled and deveined

1. In a 2 qt saucepan, melt butter over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch.  Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and hot sauce.  Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.

Chicken Pomodoro

I found this recipe years ago on the Body for Life website.  Its really good and healthy for you.  I love the crust the seasonings make on the chicken.  Jon and I also did fish this way and it was very tasty and satisfying!

8 oz angel hair pasta (I used whole wheat pasta.)
2 egg whites
4 tsp Mrs. Dash Tomato Basil Garlic Seasoning
1/4 cup reduced fat Parmesan cheese, grated
1 lb chicken breasts
2 TBSP olive oil
3 tomatoes, diced (or one 15 oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp Italian herb seasoning
4 Tbsp red wine or chicken broth

1. Prepare angel hair pasta according to its package directions.
2. In a medium mixing bowl, lightly beat the egg whites.  In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese. (I actually put my seasoning into a gallon sized zip lock bag, threw the chicken in after dipping in the egg whites and smooshed together to coat.  Easier and less of a mess!)
3. Dip chicken into egg whites then into the seasoned Parmesan, coating both sides.
4. Heat olive oil in a large skillet over medium heat.  Place chicken breasts in skillet; cover and cook for approx 6 minutes; turn and cook for 6 more minutes until no longer pink in the center.  Then reduce heat to low.
5. Lightly coat another large skillet with cooking spray; saute tomatoes and bell peppers over medium heat until the peppers begin to soften, approx 3 minutes. (It took me a lot longer than 3 minutes!)   Stir in Italian seasoning and red wine, continue to cook for 2 minutes.
6. Add pasta to the skillet with sauteed tomatoes and peppers; mix gently.
7. Remove chicken from skillet, let cool slightly, then slice. (I cut my chicken in slices before I put in the egg whites and seasoning and cooked them in the strips.)
8. Put over the pasta and Enjoy!!!!

Mexican Chicken Casserole

Here's a pretty easy recipe I found on Allrecipes.com.  Pretty good and quick!  I served it with sour cream and chips.  In my opinion, anything Mexican and cheesy is good.  Just wait until you see the Tortilla Pie recipe my friend Monica gave me.  :-)

4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese (I used the 4 oz as called for in the recipe but then put another cup on top as a topping.  Delicious!)
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa (I used Medium but may use the Mild next time to give it a bit more flavor.)
2 cups cooked white rice (I used brown.)
8 ounces boneless chicken breast halves, cooked and diced (I shredded mine.)
 

1. In a skillet over medium heat, heat oil and saute the mushrooms.
2. Combine mushrooms, sour cream, cheese, salsa, rice and chicken.  Place in greased casserole dish. (Put the extra cheese on top now if you like.)
3. Bake at 350 for 25-35 minutes.