Green Rice

1 cup brown rice

2 cups chicken broth

10 tbps. chopped fresh cilantro

2 tbsp. sliced green onion

1/4 tsp. garlic powder

Place all ingredients in a rice cooker and stir until thoroughly mix. Turn on rice cooker and wait until finished. Enjoy!

Rosemary Roasted Chicken with Potatoes

6 bone-in chicken thighs, skin removed

1 1/2 lbs. small red potatoes, cut into 1-inch cubes

3 tbs olive oil

1 tsp salt

2 tsp paprika

1 1/2 tsp crushed rosemary leaves

1 tsp minced garlic

1/2 tsp ground black pepper

Mix oil, all spices, and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in a single layer on foil-lined cookie sheet

Roast in preheated 425F oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

"Cafe Rio" Chicken

5 lbs boneless, skinless chicken breast

1 - 8 oz. bottle Zesty Italian Dressing

1 tbs. chili powder

1 tbs. cumin

3 cloves garlic, minced

oil for cooking

Cut chicken into 1" strips. Cook chicken in oil in a skillet until no longer pink. Mix the dressing, spices, and garlic in a crockpot then top with chicken. Cook on high until thoroughly heated. Enjoy!

Barbecued Chicken and Roasted Corn Salad

Marinade and Dressing

1/4 cup lime or lemon juice
2 tbsp BBQ sauce
2 garlic cloves, pressed
1/2 tsp ground cumin
1/2 tsp salt
1/4 cup vegetable oil

Chicken and Salad

4 boneless, skinless, chicken breast halves
1 tsp vegetable oil
2 cups fresh corn kernels
1/2 medium bell pepper, diced
1/4 cup diced onion
1/2 cup canned black beans, rinsed and drained
1/2 a head of lettuce
BBQ tortilla chips, optional (recipe below)

BBQ Tortilla Chips
Preheat oven to 400F. Brush one side of 4 corn tortillas with 1/2 tsp vegetable oil. Sprinkle with 1 tsp BBQ spice and 1/4 tsp coarse salt. Cut each tortilla into 4 wedges and arrange ino a single layer on a large baking sheet. Bake 11-13 minutes or until edges are lightly browned and crisp. Remove from baking sheet; cool completely.

1. For marinade and dressing, combine juice, BBQ sauce, garlic, cumin and salt in a small bowl. Slowly add the oil, whisking until well blended. For chicken, cut into thin strips and place in resealable plastic bag; add 1/4 cup marinade. Seal bag; turn to coat. Marinate in refrigerator 30-60 minutes. Cover remaining marinade and refrigerate for use as dressing.
2. Meanwhile, if desired, prepare BBQ tortilla chips and set aside. Heat oil in a skillet over medium heat 5 minutes. Add corn, bell pepper, and onion; spread evenly over the bottom of the pan. Cook without stirring 5 minutes or until vegetables being to blacken. Remove vegetables and place in a large mixing bowl. Increase the heat to medium-high heat. Remove chicken from marinade; discard marinade. Cook chicken 5-7 minutes or until no longer pink, turning occasionally. Remove from heat.
3. Add chicken, black beans, and reserve dressing to vegetable mixture; toss to coat.
4. Serve on a bed of lettuce, on a bed of chips or in a tortilla.

Penne Pasta with Tomato Cream Sauce

• 6 oz penne pasta, uncooked vegetable cooking spray
• 4 oz Canadian bacon, chopped
• 3/4 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
• 1 tsp sugar
• 1/2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 2 tsp all-purpose flour
• 1/4 cup evaporated skimmed milk

Cook pasta according to package directions, omitting fat or salt, then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.
Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.

courtesy: mychurchrecipes.com

Parmesan Knots

1 tube (12 oz) refridgerated buttermilk biscuits

1/4 cup canola oil

3 tbs parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

1 tsp parlsey flakes

Cut each biscuit into thirds. Roll each piece into a 3 inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake @ 400F for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients. Gently toss the warm knots in the oil mixture and then let dry on a paper towel.

Molasses Sugar Cookies

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg, beaten

2 cups flour

1/2 tsp salt

2 tsp baking soda

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp ginger

In a large saucepan, melt shortening. Cool. Add sugar, molasses, and egg. Beat well. Stir or sift together flour, salt, soda, cinnamon cloves, and ginger. Add to creamed mixture. Mix well. Form into 1" balls and roll in sugar and place on ungreased cookie sheet. Bake @ 375F for 8-10 minutes. Makes about 3 dozen.