Taquitos, Baja Bonanza Cilantro Chicken

From my hubby and 52 Weeks p. 12 by Jill McKenzie
Makes plenty of chicken. We usually fry up about 6-8 taquitos.

Baja Bonanza Cilantro Chicken  (I usually make half this much and still have leftovers)
2 pounds frozen chicken breasts
2 14-ounce cans chicken broth (or about 4 cups water with bouillon)
1 lime, cut into wedges
1 handful chopped, fresh cilantro (or a squeeze or two from my refrigerated Gourmet Garden cilantro)
1 TBSP chopped garlic
1 teas. dry mustard (or a squirt of prepared)
1 teas. ground cumin
1 teas. chili powder
2 teas. seasoned salt

Place the frozen chicken and chicken broth in the bottom of your crock pot. Squeeze lime over chicken, and add two of the wedges with the chicken. Add remaining ingredients and stir. Cook on low for about 8 hours. Shred chicken with two forks.
This can be used for many a wonderful purpose... burritos, tacos, salads, enchiladas, or chicken sandwiches. We divide it up into corn tortillas (handmade style are the best!) and fry them up in the frying pan to make taquitos. They are soo good!

Chicken Puff Pastries

From 52 Weeks of Recipes for Picky Kids by Jill McKenzie
Serves 6-8

2 8-oz cans chicken
1/2 cup butter softened (I think I even use less than this)
1 8-oz package cream cheese
2 8-oz cans crescent rolls
2 .87-oz. packets chicken gravy mix
2 14-oz. cans chicken broth
1 teas. dried basil
1 teas. dried oregano
1 teas. poultry seasoning
1 teas. butter

Preheat oven to 375 degrees. Mix chicken, softened butter, and cream cheese in a medium bowl. Open the cans of crescent rolls and lay out the dough. Put a tablespoon of filling inside each roll and form into crescent shapes. Bake on ungreased cookie sheet for 13-15 minutes.
For GRAVY, whisk chicken gravy mix packets into broth in a medium saucepan. Make sure all lumps are gone. Add basil, oregano, poultry seasoning, and 1 T butter. Whisk again. Heat over medium-high heat until gravy comes to a gentle, rolling boil. Stir occasionally to prevent gravy from burning. Reduce heat and let gravy simmer until the puff pastries are done. Serve pastries with gravy on top.

The gravy is the key in this combo--DElicious. It may also be fun to add some greens (spinach or broccoli to the chicken pastries).

Sweet and Sour Chicken

From 52 Weeks of Proven Recipes for Picky Kids by Jill McKenzie p. 76
Serves 6

2 TBS olive oil
1 pound chicken, semi-frozen and cut into cubes
1/2 teas salt
4 TBS soy sauce, divided
1/3 cup sugar
1 14-ounce can chicken broth
4 TBS cornstarch
4 TBS red wine vinegar or cider vinegar
1/3 cup pineapple juice
1/2 cup ketchup
2/3 cup pineapple tidbits
1/2 cup grated carrots
4 to 6 cups cooked rice

1. Heat oil in a large skillet over medium heat. Add chicken cubes, salt, and 2 TBS soy sauce. Saute until chicken is tender and browned.
2. In a large saucepan, blend sugar, chicken broth, cornstarch, vinegar, pineapple juice, ketchup, and remaining soy sauce until smooth. Slowly stir in meat, including the juices that form at the bottom of the skillet. Add pineapple tidbits and grated carrot. Stir and simmer for 5 minutes.
3. Serve over hot rice.

Arroz Blanco

From Mexican Fiesta p. 314
Makes 6 servings

1 TBS margarine
1/2 cup chopped onion
2 cloves garlic, minced
1 cup uncooked rice (I use long grain white)
2 cups chicken broth

Melt margarine in 2- to 3-quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Add rice and broth. Bring to a boil; stir. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff with fork.

Microwave instructions: Combine margarine, onion, and garlic in deep 2- to 3-quart microproof baking dish. Cover and cook on HIGH 2 minutes. Stir in rice and broth; cover and cook on HIGH 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes. Fluff with fork.

*This is one of our favorite rice dishes. It has such a nice flavor.

Velveeta Tex-Mex Chicken & Rice

From Mexican Fiesta p. 96
Makes 4 servings

4 small boneless, skinless chicken breast halves (about 1 pound)
1 can (15 ounces) pinto beans, drained, or 1/2 cups cooked pinto beans
1 can (14 1/2 ounces) chicken broth
1 cup Salsa
2 cups Minute Rice, uncooked
1/2 pound (8 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up

1. Spray large skillet with no stick cooking spray. Add chicken; cover. Cook on medium-high heat 4 minutes on each side or until cooked through. Remove chicken from skillet.
2. Add beans, broth, and salsa to skillet; stir. Bring to boil.
3. Stir in rice and Velveeta. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with chopped cilantro, if desired, before serving.

Velveeta Spicy Southwest Corn Cheese Soup

From Mexican Fiesta p. 44
Makes 4 cups

1 package (10 ounces) frozen sweet corn, thawed, drained
1 clove garlic
1 TBS butter or margarine
3/4 pound (12 ounces) Velveeta Pasteurized Prepared Cheese Product, cut up
1 can (4 ounces) chopped green chilies
3/4 cup chicken broth
3/4 cup milk
2 TBS chopped fresh cilantro

1. Cook and stir corn and garlic in butter in large saucepan on medium-high heat until tender. Reduce heat to medium.
2. Stir in remaining ingredients; cook until Velveeta is melted and soup is thoroughly heated. Top each serving with crushed tortilla chips, if desired.

*I used homemade freezer creamed corn and didn't use milk or butter... it was very tasty. I also didn't put in the green chilies, but think it would be good with them.

Sarah's Baked Pasta

From ME
This is as creative as I get, folks.

12-16 oz. cooked pasta (anything other than spaghetti, linguine, fettuccine, or egg noodles work best)
1 jar alfredo Sauce or homemade
1-2 green onions, sliced
3-4 strips bacon, cooked and crumbled
4 oz white cheese, grated
2-3 chicken tenders (breaded is really good)

Toss cooked pasta in alfredo sauce of choice, add green onion, bacon, chicken, and cheese. Bake in oven at 350ish for 15-20ish minutes.

I use jarred alfredo sauce, but homemade would be good too.

Orzo with Parmesan and Basil

From Taste of Home Simple & Delicious July/August 2008 p. 22 (Anna Chaney/Antigo, Wisconsin)
Makes 4 servings

1 cup uncooked orzo pasta
2 TBS butter
1 can (14-1/2 oz) chicken broth
1/2 cup grated Parmesan cheese
2 teas. dried basil
1/8 teas. pepper

1. In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil, and pepper.