Chipotle's Cilantro-Lime Rice

Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt.

Ingredients:

1 teaspoon olive oil
2 teaspoons fresh cilantro
2/3 cup white basmati rice
2 cup water
1/2 teaspoon salt
1 Lime

Instructions:

In a 2-quart heavy saucepan, heat oil over low heat. Add rice and the juice from half of one fresh lime, stir for 1 minute. Add water and salt, bring to a full rolling boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes, but watch it mine finished much quicker than that. Add the chopped cilantro and the juice from the other half of the lime. Fluff rice with a fork.

Slow Cooker Cilantro Lime Chicken

Ingredients

• 1 (16 ounce) jar salsa
• 1 (1.25 ounce) package dry taco seasoning mix (I used 30% less sodium HEB Brand)
• 1 lime, juiced
• 3 tablespoons chopped fresh cilantro
• 3 pounds skinless, boneless chicken breast halves

Directions

1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.               

Frito Chili Pie

Ingredients

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12 To 14 Ounce) Tomato Sauce
• 1 can (10 Ounce) Ro-tel
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed (Optional)
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed (Optional)
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Lightly Salted Fritos
• Grated Cheddar Cheese
• Diced Red Onion (Optional)

Preparation Instructions

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.  Pile in chili and cheese, and diced onion if using.

Low Fat, Gluten Free, Low Sodium Homemade Cream of Chicken Soup Mix

Directions

2 cups nonfat dry milk
3/4 c. cornstarch
1/4 c. sodium free instant chicken bouillon granules (Herbox)
2 T. dried onion flakes or 1 tsp.onion powder
1 tsp dried basil
1 tsp dried thyme
1/2 tsp pepper

Instructions


Blend ingredients. When ready to use, combine 1/3 c. soup substitute mix with 1 1/4 c. water to equal 1 can of soup. This was from the Mayo Clinic website and is intended for use in casseroles.

Red Chili Sauce to use with Tamales

Ingredients:

7 1/2 large dried chilies (such as Anaheim, New Mexico, California, or pasilla)

2 -2 1/2 garlic cloves

1 teaspoon ground cumin

1/2 teaspoon salt

1 teaspoon all purpose flour

1 teaspoon olive oil

Directions:

1. Remove stems and seeds from dried chili peppers.
2. Place peppers in a single layer on a baking sheet.
3. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
4. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool.
5. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water).
6. Add garlic, cumin and salt.
7. Cover and blend until smooth.
8. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned.
9. Carefully stir in blended chili mixture.
10. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness)
11. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils.

Bangin Steak Rub

Ingredients

• 1/2 cup packed brown sugar
• 1 (1.25 ounce) package chili seasoning mix
• 1/2 (1 ounce) envelope ranch dressing mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, thoroughly mix together the brown sugar, chili seasoning mix, ranch dressing mix, garlic powder, onion powder and ground black pepper. The rub should be smooth and granular, with no large lumps. Store at room temperature in an airtight container until ready to use.
2. To use, rub the seasoning mix liberally onto the steak or meat of your choice before cooking.

Simple Crockpot Roast or Brisket

Got this recipe from a great friend of mine, Donna Erfesoglou!  Thank you, it was great!

Ingredients
Roast or Brisket
1 regular coke
1 bottle of Heinz 57 Chili Sauce
1 onion
1/2 16 oz bag of carrots
DO NOT SALT

Directions
Place sliced onions and carrots in crockpot, pour in coke and chili sauce.  Put in the meat and turn around in the mix to coat all sides.  Heat on high covered for 1 hour, then set to low for 7-8 hours!
I served mine with homemade mashed potatoes.