Blackened Chicken and Beans!

Ingredients:

-2 teaspoons chili powder

-1/4 teasoppon salt

-1/4 teaspoon pepper

-4boneless skinless chicken breast halves

-1tablespoon canola oil

-1 can (15 ounces) black beans,

rinsed and drained

-1 cup frozen corn, thawed
   
-1 cup chunky salsa

Directions:

Combine thechili powder, salt and peper; rub over both sides of chicken.  In a large nonstick skillet, cook chicken in oil over medium hear for 4-5 minutes on each side or until juices run clear.  Remove and keep warm.

Add the beans, corn and salsa to skillet; bring to a boil.  Reduce heat; cover and simmer for 2-3 minutes or until heated through.  Transfer to a serving dish; top with chicken

Swiss Chicken Supreme

Ingredients:

-4 Boneless skinless chicken breast halves

-1 tablespoon dried minced onion

-1/2 teaspoon garlic powder

-1/4 teaspoon salt

-1/8 teaspoon pepper

-4 slices swiss cheese

-1 can condensed cream of chicken soup

-1/3 cup sour cream

-1/2 cup fat-free milk

-1/3cup crushed, butter-flavored crackers

-1 teaspoon butter, melted

Directions:

Palce the chicken in a 13-in. x 9 in. x 2in. baking dish coated with nonstick cooking spray.  Sprinkle with minced onion, garlic poweder, salt and pepper.  Top each with a slice of cheese. 

In a small bowl, combine the soup, sour cream and milk; pour over chicken.  Toss the cracker crumbs and butter; sprinkle over chicken.  Bake, uncovered, at 350 degrees for 30-40 minutes or until chicken juices run clear and crumbs are golden.

Spinach-Pine Nut Pasta!

Southwest Meets Italy!

Ingredients:
-1 can (15 ounces) chili
-1 carton (15 ounces) ricotta cheese
-1 cup (4 ounces) shredded Mexican cheese blend
-1 can (4 ounces) chopped green chilies
-1 teaspoon taco seasoning
-1/4 teaspoon salt
-8 lasagna noodles, cooked and drained
-1 jar (16 ounces) salsa

Directions:
In a Large bowl, combine the first six ingredients; Spread about 1/2 cup on each noodle; carefully roll up.  Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coasted with nonstick cooking spray.  Cover and bake at 350 degrees for 25 minutes.  Uncover; top with salsa, bake 10 minutes longer or until heated through.

5-star Meal in Your Kitchen!

The beginning of December signals the beginning of the exciting - and sometimes hectic - Christmas Shopping Season.  This delectable recipe for Hawaiian Pork Chops is perfect for your impromptu, tropical getaway from the crowds and the busyness! 

Ingredients:

-4 boneless pork loin chops (3/4” thick and 4 ounces each)

-1/4 teaspoon salt

-1/4 teaspoon pepper

-1/3 cup chopped green pepper

-1/3cup thinly sliced onion rings

-1 can (14 1/2 ounces) beef broth

-1 can (8 ounces) unsweetened pineapple chuncks, undrained

-1/4 cup ketchup

-2 tablespoons brown sugar

-1 tablespoon cider vinegar

-2 tablespoons cornstarch

3 tablespoons cold water

Directions:

Sprinkle pork chops with salt and pepper.  In a large nonstick skillet coated with non-stick cooking spray, cook the chops for 4-5 minutes on each side or until lightly browned.  Remove and keep warm.

In the same skillet, sauté green pepper and onion for 2 minutes or until almost tender.  Stir in the broth, pineapple, ketchup, brown sugar and vinegar.  Bring to a boil.  Return pork to the pan.  Reduce heat; cover and simmer for 6-10 minutes or until meat juices run clear.

Combine the cornstarch and water until smooth; stir into skillet.  Bring to a boil; cook for 1-2 minutes or until thickened. Serve over rice if desired.