Santa Fe Chicken recipe

This is what I made for dinner tonight. It's one of our favorite meals! Last year when Joe started dieting I stopped making a lot of the recipes I used to cook so I searched online for some healthier recipes. I came across Skinnytaste.com. It's a wonderful place to find healthier recipes of things you might already make. I have made a few other recipes but this has been our favorite so far! We like it over brown rice but a friend recently said she likes it in a tortilla almost like chicken tacos I guess. http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html# If you haven't tried this yet you should!! Have a great weekend!!

Grilled Salmon Marinade

We use this recipe just about every time we eat Salmon. It's really good so I thought I would share it here.

1 lb. Salmon

Marinade
1/4 cup butter
1/4 cup olive oil
3 tablespoons soy sauce
1 1/2 tablespoons chili sauce
1 tablespoon worcestershire sauce
1 tablespoon dry mustard
1/2 tablespoon dry dill
1 1/2 tablespoon dry sherry
2 teaspoons lemon juice
2 cloves crushed gralic
Lemon pepper to taste

Put all the ingredients into a small pan, heat slowly while mixing it. Brush it on the salmon 1/2 hour before cooking and one time during grilling.

If you don't like the fishy taste of salmon just marinate it longer.
Grill on low heat and for about 15 minutes or so.
Enjoy!

Breakfast idea recipes

These are two really good recipes that I got from my sister in law Danielle. Her mom made them for her bridal shower and both were hits!! I always share the recipe and thought it would be a better idea to share it here!

Here ya go!
Sausage Souffle

12 slices of bread (or little more if you need it) *white bread is best
1 lb grated Cheddar Cheese
8 Eggs
2 lbs link Sausage or chorizo
2 teaspoons Dry Mustard
4 cups Milk

Cut crust from bread and cube; cook sausage and cut in pieces. In a greased 9" x 13" in pan layer bread, grated cheese, and then sausage. Repeat layers until baking dish is full. Finish with a layer of bread, and cheese on top.

Mix eggs, milk, salt and mustard. Beat and pour over all. Cover and refrigerate overnight. Bake UNCOVERED at 350 for 1 hour.

*I have made it once and used chorizo in place of sausage. It's very good!!

Oven French Toast

French Bread (sliced in 1 inch thickness)
1 Cup Butter
1 1/2 Cups Milk
1/2 cup Brown Sugar
6 Eggs
1 Teaspoon Vanilla
Powder Sugar

In saucepan melt butter and brown sugar; pour in 9" x 13" pan. Place french bread on top of the brown sugar mixture. Mix together eggs milk, and vanilla; pour over french bread. Cover and refrigerate over night. Cook for 45 minutes at 350. Serve with powder sugar and syrup.

Serves 6

I haven't made this one personally but have had it twice, it's delicious!
Enjoy!

Taco Soup

I got this from work actually, a long time ago someone left copies out and I took one, it's our favorite! I have shared it with many people and they all have loved it.

1 lb. lean ground beef or turkey browned- I use turkey
1 onion (optional) - I just spinkle in some dried onion
1 pkg. taco seasoning -dry
1 pkg. Hidden Valley Ranch dressing - dry
1 can pinto beans
1 can light kidney beans
1 can corn
1 can hominy
2 cans tomotoes -diced
1 can rotel

Directions- dump all ingredients into crock pot. cook all day on low and enjoy. serve with chips and cheese. We make corn bread because it reminds me more of chili. It makes a lot, I have two crock pots and I use my bigger one for this. It lasts us a few days or you could even freeze some of it. Enjoy!!

Not Yo' Mama's Banana Pudding

Well we celebrated Father's day tonight with my husband's family. His dad wanted to go to Elephant Bar so we all met there. We all ate too much but it was great! Everyone headed to our house afterwards to see the progress on our house. And I also made dessert. A friend at work made it for a shower and we all wanted the recipe. It's from the Food Network, and courtesy of Paula Deen. The name of it is Not Yo'Mama's Banana Pudding. It's soooo good!! Dh's grandma used the word refreshing!! It's super easy, maybe 15 minutes max to make!! You should all try it. There is one piece left, and I am going to make it again for my dad!


2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced (I only needed 4)
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.