Spicy Chicken Skillet

What you need:

4 boneless, skinless chicken breasts
1-2 tsp. chili powder
1/4 tsp. pepper
1 can black beans, drained, rinsed
1 can Mexicorn, undrained
1/2 cup Salsa (I usually eyeball this one and adjust depending on how spicy you want it!)
2 cups hot cooked rice

Mix chili powder and pepper together. Sprinkle over chicken breasts. Cut chicken into cubes. Cook chicken in skillet 8-10 minutes. Stir in beans, corn, and salsa. Heat until boiling. Reduce to simmer. Serve with rice.

Super easy and delicious!!

Mexica Corn Chowder

This is so yummy! Bryce really loves it.

INGREDIENTS:

1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces

1/2 c. chopped onions

1-2 cloves garlic, minced

3 TBSP butter

2 chicken bouillon cubes

1 c. hot water

1/2-1 tsp ground cumin

2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)

2 c. Monterey Jack cheese/ or cheddar

1- 14 oz can cream style corn

1- 4 oz. can diced green chilies (don't drain)

1/4 tsp Tobasco sauce

1/2 bunch cilantro, chopped

1 c. cherry tomatoes, cut into slices

DIRECTIONS:

Brown the chicken, butter, garlic, and onion in large pot.

Dissolve bouillon cubes in 1 c. hot water - I made a roux with this and added it because I like it more creamy.

Add water mixture and cumin into pan w/ chicken

Cover and simmer for 5 minutes

Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is meltedStir in cilantro and tomatoes before serving.

Chicken Parmesan

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).

Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.

In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.

Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

(I used cheddar cheese instead of monterey jack. I also just estimate the amount of parmesan cheese and bread crumbs. And I have only done 2 chicken breasts at a time. I serve this over spaghetti noodles and it is delish.)

Coffee Cake

¼ cup margarine
¾ cup sugar
1 egg, slightly beaten
1½ cup flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract


Topping:
1 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
4 tablespoons margarine
½ cup walnuts or pecans, finely chopped

Preheat oven to 350°. Spray a 9" x 9" pan with non-stick cooking spray. In a medium bown, cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan.

To make topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in margarine with pastry blender or fork. Spoon

half over batter and swirl. Spoon remaining topping over batter and sprinkle with nuts. Bake at 350° for 30 minutes.