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Recipes
Mexican Chicken Salad Spirals
By Jomamma
A twist on traditional chicken salad, this Mexican Chicken Salad gets its zippy flavor from a can of Ro-Tel Tomatoe...
- 8 ounces cream cheese, softened
- 1 to 2 tablespoons spicy ranch dressing
- 1 (10 ounce) can Rotel Mexican lime & cilantro diced tomatoes, drained
- 1/4 -1/2 cup red onions, diced
- 2 chicken breasts, seasoned, cooked & shredded
- 1 cup colby jack cheese or mexican blend cheese, shredded
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1/2 tablespoon oregano
- Salt and pepper, to taste
- 6 large flour tortillas
Chicken Chilaquiles Casserole
By Jomamma
You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole
- 1/2 cup vegetable oil
- 10 flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
- 2 cups shredded cooked chicken or turkey
- 1 jar (16oz)green salsa(salsa verde) or salsa (2 cups)
- 2 cups shredded mozzarella or Monterey Jack cheese (8oz)
Angel Lush with Pineapple
By Jomamma
prep time 15 min total time 1 hr 15 min
- 1 can (20 oz.) DOLE Crushed Pineapple in Juice, undrained
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup thawed COOL WHIP Whipped Topping
- 1 pkg. (10 oz.) round angel food cake, cut into 3 layers
- 10 small fresh strawberries
Popped Chickpeas
By Jomamma
Sauté the chickpeas in the olive oil until they pop
- 1 tbsp olive oil
- 1 can of chickpeas, drained
- Your favorite spices to taste
Sun-Dried-Tomato and Pesto Risotto
By Jomamma
Even if the sun-dried tomatoes are dry-packed, there's no need to soak them before adding them to the risotto; the ...
- 5 cup(s) canned low-sodium chicken broth or homemade stock, more if needed
- 1 cup(s) water, more if needed
- 3 tablespoon(s) olive oil
- 1 onion, chopped
- 2 cup(s) arborio rice
- 1/2 cup(s) dry white wine
- 1 1/4 teaspoon(s) salt
- 1/2 cup(s) dry-packed or oil-packed sun-dried tomatoes, chopped
- 1/4 teaspoon(s) fresh-ground black pepper
- 3 tablespoon(s) store-bought or homemade pesto
- 1/4 cup(s) grated Parmesan, more for serving
Chicken Stuffing Green Bean Bake
By Jomamma
Preheat oven to 450°F. Place 1/4 of stuffing (about 1 cup) on one sheet of foil
- 1 package (7 ounces) cubed herb-seasoned stuffing
- 4 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
- 1/2 cup chicken broth
- 3 cups frozen cut green beans
- 4 boneless skinless chicken breasts
- 1 cup chicken gravy
- 1/8 teaspoon black pepper
- Additional chicken gravy, heated (optional)
Bacon & Mushroom Bite-Size Quiche
By Jomamma
Yum! This mushroom quiche with bacon, onions and Swiss cheese recipe is a definite keeper
- 8 slices bacon
- 1/4 pound fresh mushrooms, chopped
- 1 tablespoon butter
- 1/3 cup green onion, chopped
- 1 2/3 cups Swiss cheese, shredded
- Pastry for double-crust pie, (homemade or purchased)
- 5 eggs
- 1 2/3 cups sour cream
Fish Fry Trim Healthy Mama Style
By Jomamma
Pep up your fish fry with this spicy and lemony Fish Fry Trim Healthy Mama Style! Serve at your next fish fry with ...
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon garlic
- 1 teaspoon onion powder
- 1 teaspoon cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 2 True Lemon packets
- 2 eggs, mixed
- 1 pound fish of your choice, cleaned, chunked
- 1 cup LouAna Coconut Oil
Neapolitan Eggplant Parmesan
By Jomamma
Preheat oven to 400 degrees F
- Roasted eggplant slices
- Spicy pasta sauce
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup chopped fresh basil leaves
Creamy Sun-Dried Tomato & Spinach Pasta Bake
By Jomamma
Preheat oven to 350 degrees
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 large shallot, diced (about 1/2 cup)
- 1 clove garlic, minced
- 1/4 cup diced, jarred sun-dried tomatoes in oil, plus 2 tablespoons sliced, for topping
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (15-ounce) jar Alfredo sauce
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes