Salsa Chicken

Since we can't seem to add it to an FAQ, here's the recipe:

Take raw chicken breasts cover with a jar of salsa (red or green).

Bake at 350 for 30 mins.

Top with reduced fat shredded mexican blend cheese.

Serve over rice or with tortilla chips

My Great Great Aunt's Sugar Cookies

My mom remembers making these with her mom growing up, and I remember making them with my mom growing up.  I can't wait to share the experience with my own children!  This is a very old recipe, though my mom has been kind enough to update it (the original called for "a glass of milk".  Not a certain sized glass, just a glass!)

1 1/2 cups sugar
1 cup butter flavored crisco (original recipe called for lard)
1 1/2 tsp baking powder
1/2 tsp baking soda (dampen with white vinegar)
1 tsp vanilla (use a little extra if using vanilla extract)
2 eggs
1 cup milk
3 cups flower

Cream sugar and crisco. 
Add eggs, stir.
Add baking powder, stir.
Add vanilla, stir.
Add milk, stir.
Add baking soda (dampened with vinegar), stir.
Add flour, stir.

You can either drop on a cookie sheet at this point, or add more flour until it reaches a good consistency to roll out and use cookie cutters.  I normally end up using 5-6 cups of flour total.
Bake at 350 until you can press on the middle of the cookie and it "springs" back up

Southwestern Beef Chili with Corn

 This is one of my absolute favorite meals in the wintertime.  My husband likes to leave out the tomato paste and use this for tacos and burritos, but I think it's fine just as it is!

• 1 tablespoon olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 poblano or bell pepper, chopped
• 1/2 pound ground beef
• 2 tablespoons tomato paste
• 2 15-ounce cans black beans, rinsed
• 1 tablespoon chili powder
• Kosher salt and black pepper
• 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
• 1/2 cup grated Cheddar (2 ounces)
• 2 scallions, sliced

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
2. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn. 
3.  Divide the chili among bowls and top with the Cheddar and scallions.

from Real Simple Magazine, September 2008

Chocolate Chip Cookies (the best ever!)

1C butter flavored Crisco
3/4C packed brown sugar
3/4C white sugar
1tsp. vanilla flavoring
1tsp. almond flavoring
2 large eggs
2 1/2C flour
1 heaping tsp. salt
1 heaping tsp. baking soda
As much chocolate chips as you desire (I personally put in about 2C or so)

Pre-heat over to 350-365* (This varies depending on how well your oven heats up and how long you keep the cookies in there for). Mix the ingredients in order. One other tip I should mention is to disolve the baking soda in 1tsp-1tbsp of hot water before mixing in. Once the dough is ready, seperate into four equal parts. With each part roll into a 3 inch "cookie log" and slice with a knive or sturdy yet fine wire into 1/4 inch thick cookies. Bake until they are almost done (7-8 1/2min.) and allow to sit on the baking sheet for another 5-10 min before storing in an air tight container. You can make one roll at a time while refrigerating the rest if you like.

from The Champagne Mom

Spinach Chicken Pasta

This is a great recipe if you're into leftovers and quick healthy meals. I made it up while I was pregnant and needed things to pull out of the fridge quickly in the middle of the night, or the next day for work. It won't break the bank or your diet. You can add as much or as little of any of the ingredients as you like, depending on your tastes, or how much you want to make. It's great for summer picnics or a fresh, warm, at home meal.

1 tomato
1 can garbanzo beans or chick peas
1 package of thinly sliced boneless, skinless chicken breasts
1 package or bunch fresh spinach
8-12 ounces of bowtie pasta
1 package (8 ounces)  feta cheese (I get flavored feta with basil and tomato)
Basil
Salt and Pepper to taste
Olive oil

Boil the bowtie pasta, drain and set aside. Season chicken with seasoned salt and pepper. While pasta is boiling, pan fry or grill (we use the Foreman grill) the chicken. Cut the chicken into strips. In large pot, stir chicken and pasta together. Add fresh spinach, beans and tomato and mix trogether over medium low heat until spinach is wilted. Remove from heat. Immediately add salt and pepper, basil, 2-3 tablespoons of olive oil, and feta cheese (as much as you like).

That's it! Enjoy!

Kate