Sausage Casserole
| 8 | ea | thin sausages |
| 1 | ea | onion, sliced |
| 1 | ea | green capsicum, chopped |
| 1 | med | potato |
| 1 | ea | garlic clove, crushed |
| 1 | pkg | tomato & vegetable soup |
| 1-3/4 | cups | water |
| 1 | can | red kidney beans, drained |
Prick sausages and cook in microwave, approximately 8 minutes on HIGH, turning after 4 minutes. Slice diagonally. Place potato, onion, garlic and green capsicum in a casserole dish; cover and cook on HIGH for 5 minutes. Add sausages, soup mix, water, and mix well. Cover and cook on HIGH for 5 minutes, then MEDIUM for 15 minutes, adding kidney beans during the last 5 minutes, stirring 2-3 times.
(Serves 4)
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Spicy Southwestern Lasagna
| 1 | lb | skinless, boneless chicken breast halves |
| 1/2 | cup | flour |
| 2 | tsp | salt, divided |
| 1/4 | tsp | ground cumin |
| 3-4 | Tbsp | butter, divided |
| 1 | ea | medium onion, diced |
| 1 | ea | small poblano pepper, diced |
| 1 | cup | fresh corn kernels |
| 2 | ea | garlic cloves, minced |
| 1 | can | (14.5-oz) diced tomatoes in juice |
| 2 | cups | heavy cream |
| 1/4 | cup | Texas Pete Chipotle Hot Sauce |
| 1/4 | cup | chicken broth or water |
| 1 | tsp | sugar |
| 12 | ea | corn tortillas |
| 2 | cups | shredded extra-sharp cheddar cheese |
| 2 | Tbsp | chopped cilantro |
Preheat oven to 375 degrees Fahrenheit. Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4-inch thick using a rolling pin.
In a shallow dish, mix flour, 1 teaspoon salt, and cumin. Dredge chicken breasts through flour mixture and reserve excess. Over medium-high heat, melt 2 tablespoons butter in a large pan (not non-stick). Brown chicken just until cooked through, being careful not to let butter burn, about 1 minute per side. Remove chicken from pan and tent with foil.
In same pan, add 1 tablespoon butter and reduce heat to medium. Add onion, pepper, corn,garlic, and 1 tablespoon of reserved flour mixture to the pan and stir, scraping up browned bits from the bottom of the pan. If mixture looks dry, add 1 additional tablespoon butter. Cook until vegetables have softened, about 2 minutes. Add tomatoes with their juice, cream, Texas Pete Chipotle Hot Sauce, broth or water, 1 teaspoon salt, and sugar. Stir and continue to cook until sauce has thickened, about 1-2 minutes. Remove from heat.
Take reserved chicken and cut into 1/2-inch pieces. Add chicken to sauce along with 1 tablespoon chopped cilantro and stir to combine.
Line the bottom of a 9 x 12-inch baking dish with 4 tortillas. Spread half the chicken mixture over the tortillas and top with 4 more tortillas. Repeat, ending with tortillas on top. Spread cheese over the top and bake until heated through, about 10-12 minutes. If desired, brown cheese under broiler until golden, about 5 minutes. Top with remaining tablespoon cilantro and serve.
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Chicken-Lima Bake
Donated by: Colleen Callander
| 1 | can | undiluted cream of mushroom soup |
| 1/2 | cup | milk |
| 1 | cup | cooked or canned chicken in large pieces |
| 1 | box | frozen lima beans |
| 1-1/4 | cup | crushed potato chips |
Set oven to 350 degrees Fahrenheit.
In a 1-1/2-quart casserole, combine all ingredients except the potato chips. Sprinkle chips on top.
Bake 30 minutes or until bubbling.
(4 servings)
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