Wednesday, November 3, 2010

Santa Fe Chicken Bake

Recipe Taken From:


* 1 1/2 cups instant white rice, uncooked
* 1 (19 ounce) can black beans, rinsed
* 1 yellow pepper, chopped
* 1 (10 ounce) can condensed cream of chicken soup
* 1 (10 ounce) can water
* 1/4 cup chopped cilantro
* 4 small boneless skinless chicken breasts
* 1/2 cup salsa
* 1 cup Shredded Cheese


1. Heat oven to 400 degrees F.
2. Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
3. Top with chicken and salsa.
4. Bake 35 minutes or until chicken is done (170 degree F). Top with cheese; bake 10 minutes or until melted.

Notes & Tips:
If you don't have fresh cilantro, use 1 teaspoon ground coriander instead. I really enjoyed this recipe. I think next time I will add a can of corn to make it a little more "Santa Fe"ish.

Nutrition Facts:
Amount Per Serving Calories: 559 | Total Fat: 16.3g | Cholesterol: 92mg

Monday, November 1, 2010

Sausage and Tortellini Soup

Recipe Taken from:
Quincy Hillery

  • 8 cups water
  • 8 chicken bouillon cubes
  • 1 package mild Italian sausage
  • 1 bag frozen green beans
  • 1 package tortellini
Bake Italian sausage in 375 degree oven for 30-35 minutes. Boil water with bouillon. When sausage is finished cooking, cut up into bite size pieces, add to boiling water. Add bag of frozen green beans. Boil for 20 minutes. Add tortellini, boil for 9-11 minutes, or according to package directions. Serve with crusty bread.

Notes & Tips:
This is seriously one of the best soups I've ever had. So super easy and tastes great. I love big crusty slices of bread with it.