LaDene's Fresh Salsa

LaDene's Fresh Salsa

3-4 chopped tomatoes (10 Roma)
1-2 green onions
2 cans chopped green chilies (6 fresh chilies or 3 garden salsa peppers)
1 T Cider Vinegar
1 T oil
1/2 tsp garlic salt
2 garlic cloves chopped
little sugar
little regular salt 

[from Valerie]

Christine's Salsa

I LOVE my salsa!  I am snobby now and won't eat jarred salsa.

I don't have a recipe but here is what I put in:

tomatoes

cilantro

green onions

serrano pepper

canned jalapeno peppers

lemon

salt, pepper, onion salt, garlic salt

tomato sauce if needed

I use 1/2 - 1 serrano pepper.  They are super spicy and I am usually making salsa for people that don't like spicy.

I use just 1-2 of the canned jalapenos.  Then I pour a little bit of the juice from the can in.

If I use about 3-4 large tomatoes I use one bunch of cilantro and green onions.

Sometimes I chop it and sometimes I blend it.  Depending on how lazy I feel.

I spice to taste.

Christine

Zesty Fresh Salsa

Zesty Fresh Salsa

 Cucumber

Onion

Tomatoes

Green pepper

garlic

cilantro

fat free Zesty Italian salad dressing (Zesty makes all the difference)

salt & pepper

[from Jenny]

Amy's Black Bean Salsa

Amy's Black Bean Salsa

16 oz can black beans

16 oz frozen corn

2 avocados, diced (add right before serving)

1 sweet Vidalia onion, diced (1/2?)

3 large tomatoes, diced

2 limes, juiced, or lime juice

2 T red wine vinegar

1 T olive oil

¼ c cilantro

1 t salt

Pepper to taste

[from Jenny]

Sue's Salsa

I don't have recipe for this, but here is what I do:

5-6 Roma Tomatoes
Red onion (1/2- whole depending on size and how much onion you like)
A head of clianto- pull off leaves
Cumin, Garlic Salt, and Lime to taste
1 jalapeno (depends on if you like spice or not)

Put it in the food processor and puree until you like the consistance

For a variation: you can add a can of fire roasted romatoes along with the roma tomatoes to make fire roasted salsa. Yummy! Just make sure to add in some extra spices and onion if you add the extra can of fire roasted tomatoes.


[from Sue]

Texas-Style Salsa

Texas-Style Salsa

2 large tomatoes, quartered
1 large purple onion, halved
2 cloves garlic
1/2 cup fresh cilantro
1/2 tsp salt
2 cans chopped green chiles

Add first 5 ingredients to food processor and process until chopped. Add chiles; pulse once or until mixture is combined.

[from Tracy]

Chicken Casserole

Ok, I am so not into canned items but I will admit, this is SUCH a YUMMY casserole! I'll post it on the blog, too! It makes a lot--about two casserole dishes full--and freezes well.

Chicken Casserole

4-6 boneless, skinless chicken breasts (cooked and shredded)
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar of any salsa (regular brands like Ortega with green chilis work well)
2-3 cups grated cheddar (I like sharp)
1 package corn tortillas (cut into strips)
1 soup can of milk

Spray a casserole dish (or dishes) with cooking spray.  In a blender, mix soups, milk and about 2/3 jar of salsa. Layer casserole dish:

-    One layer tortilla strips
-    Chicken
-    Sauce
-    Cheese

Top with more cheese. Freeze or bake at 375 for about 50 minutes. YUMMY!


[from Casey]

Crock Pot Chicken Curry

10 chicken thighs (2 3/4 lbs)


1 jar (16 oz) salsa

1 medium onion, chopped

2 T curry powder



cook on low 8 - 10 hours


[from Amie]


shred chicken, add 1 c sour cream, stir and serve over rice or noodles.

Taco Salad

We did taco salad last night. It literally took me 10 minutes to make. Just brown 1 lb. of ground beef and add a packet of taco seasoning. I put corn, black beans, salsa, cheese, ground up nach chips over the lettuce for the salad part. And our daughter loves the ground beeef, beans, and cheese.

[from Mollie]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Black Bean Dip

1 can drained and rinsed black beans

2 cups thick salsa

1/2 cup chopped green onions

1/4 tsp cumin

1/2 tsp crushed garlic or 1/8-1/4 tsp garlic powder

1 chopped ripe avocado



Mix well. Serve with corn chips



[from Valerie]

Southwest Chicken

2 cans kernal corn

2 large cans black beans

6-8 chicken tenderloins (I use frozen)

Large jar of salsa

cheddar cheese



Rinse and drain corn and beans, layer in bottom of crock pot. Pour about a third of the salsa over it. Add the chicken and top with rest of salsa. Cook on high 4-6 hours or low 8-10. You can add cheese the last 5 minutes, or just allow each person to add their own. We serve it with brown rice and chips, or make borritos out of it. It also freezes well!!!

[from Ada]

Layered Mexican Bake

Layered Mexican Bake



1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder*

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup Reduced Fat Cream

1-1/2 cups Shredded Sharp Cheddar Cheese, divided

1. HEAT oven to 375ºF.
2. BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
3. SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

*I don't put that much chili powder in when I make it and Emma is eating it though.

[from Molly]

Southwest Beef Stew

Southwest Beef Stew *Charis LOVES this one.


1-2 lbs ground beef

1 chopped onion

1 28 oz. can diced tomatoes

16 oz frozen corn

1 15 oz can black beans

1 cup salsa

3/4 tsp salt

3/4 cup water

1 tsp-1 T cumin

1/2-1 T garlic powder

1/2 tsp pepper ( I add more)



1. Cook and drain beef and onions.

2. Add all the other ingredients. Add more water/chicken broth if desired.

3. Bring to a boil. Reduce heat and simmer 15-20 minutes, or until corn is done.

4. Top with sour cream, cheese.
 
[from Raegan]

Espinacha Chicken Enchilada’s

• 4 med chicken breasts , chopped small pcs.
• 1 can Mexican style tomatoes
• 2 pkg cream cheese (8 oz. each)
• 1/2 box frozen spinach,thawed and squeezed dry
• 2 pkg Shredded Pepper Jack cheese
• 1 jar chunky salsa
• Small carton heavy whipping cream
• Cheddar Cheese
• Tortillas

*Drain excess juice from salsa in a colander

*Combine softened cream cheese, salsa, spinach, pepper jack cheese and whipping cream. Melt in microwave, stirring occasionally.

*Cut up chicken and combine with tomatoes. Cook until just done.

*Spray your baking pan with non-stick spray.

*Place large spoonful of chicken-tomatoe mixture into a tortilla and sprinkle with cheese. Roll up and Place in a large baking pan seam side down. Repeat until meat is used up.

*Cover with the cream cheese sauce and bake at 350 for 30 minutes.



WAAAYY too many calories but they are SOOOO good! My best friends recipe. Haven't made this in awhile, but I'm thinking that this recipe makes about 2 casserole dishes full.

[from doodiebug30]