Ingredients:
5 3/4 cups rice crispies
2 tablesppons butter
1 10oz bag of marshmellows
1/2 16oz Reese’s Peanut Butter chips

Directions:
Melt butter over low heat; add marshmellows. Stir constantly. Lightly spray large mixing bowl with no-stick spray. Mix rice crispies and peanut butter chips; stir melted marshmellows into mixture using buttered spoon (to prevent sticking). Press marshmellow crispy mixture into cake pan (or any shape dish). Allow to cool completely before cutting & serving.

Tags: marshmellow, peanut butter, rice crispies

• 4 Corn Cobs
• 6 cups water
• 4 tablespoons butter
• 6 tablespoons Tony Sachere seasoning
• Dash of Garlic Powder
• Dash of Onion Powder

Directions:
Place frozen corn cobs in water and add 4 tablespoons Tony’s. Bring to a boil; allow corn to boil for 4-6 minutes. Drain. In frying pan melt 1/2 butter with 2 tablespoons Tony’s, garlic powder and onion powder. Place corn into frying pan. Let fry, rotating corn until butter is cooked off and sides of corn begin to take a brownish color. Serve hot.

For additional taste you can brush left over seasoning from frying pan over corn.

Serves 4

Tags: corn, side dish

• 2 boneless skinless chicken breast
• 2 cans cream of mushroom soup
• 16 oz corkscrew noodles
• 1 cup frozen carrots - cut
• 1 cup frozen broccoli headlets
• 1 can whole green beans - drained
• 1/2 cup mushrooms - diced
• 1 jalapeno - diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions:
Clean chicken and cut into bite size pieces. In large saucepan cook chicken, carrots, broccoli, mushrooms, jalapeno, garlic powder and onion powder; until chicken is thoroughly cooked. In large pan cook noodles using package directions. Drain noodles thoroughly, add chicken mixture and cream of mushroom soups. Cover and cook over medium low heat stirring regularly for 30 minutes. (You can also put in the oven at 325 degrees for 45 minutes)

Serves 4-6

Tags: broccoli, carrots, chicken, green beans, mushrooms

• 1/2 cabbage head - chopped into 1″ pieces
• 1 cup chicken broth
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper
• 10 slices deli sliced ham - cut into small squares

Directions:
In saucepan, heat butter and oil. Add cabbage, pepper and and ham; cook over medium low heat for five minutes stirring often. Add chicken broth; simmer for 15 minutes uncovered or until majority of juices have cooked off. Stir occassionally.

Serves 2-4

Tags: cabbage, side dish

Ingredients:

• 4 apples
• 2 teaspoons cinnamon
• 2 tablespoons sugar
• 4 tablespoons brown sugar
• 1 tablespoon flour
• 10 cinnamon graham crackers
• 2 tablespoons butter
• 2 tablespoons water
• dash of salt
• vanilla ice cream - optional

Directions:
Peel and core apples, cut into small wedges. In microwave safe bowl melt butter. Add water, brown sugar, sugar, cinnamon, salt and flour. Mix until creamy. In small oven safe pan crumble graham crackers into small pieces. Drizzle creamy mixture over graham crackers. Add apples to remain mixture and stir until apples are covered. Pour apples and remaining mixture over graham crackers and cover with foil Bake on 325 for an hour (or until apple is softened). Serve over vanilla ice cream or by itself.

Tags: apples, dessert, ice cream

Ingredients:

• 1/2 lb ground turkey
• 1 can whole kernel corn
• 1 can sweet peas
• 1 cup brown rice
• 2 1/4 cup water
• 1 tablespoon butter
• 4 tablespoon all purpose seasoning(like Tony Chachere or Adobo)
• 1 tablespoon cilantro
• 1 tablespoon garlic powder
• 1/2 teaspoon chili pepper
• 1/2 onion - diced
• 1/2 jalapeno - diced
• Dash of pepper
• Dash of salt

Directions:
Cook 1 cup brown rice with 2 1/4 cup water. Add 1 tablespoon of butter and 2 tablespoon all purpose seasoning to water and cover. Rice will take approximately 30-45 minutes to cook.

In pan brown turkey with all purpose seasoning, garlic powder, onions, jalapenos, chili powder, cilantro, salt and pepper. Once meat is cooked drain any fat/grease then drain peas and corn and add to meat mixture. Turn heat to low and cover stirring occassionally.

Once rice is cooked and all excess water has cooked out, add rice to meat mixture and stir. Cover and simmer for 15 minutes over low heat.

Serves 4-6

Tags: brown rice, corn, peas, turkey

Ingredients:

• 2 Boneless Skinless Chicken breat halves
• 1 can Rotel Mild
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cilantro
• 1 jalapeno - chopped (more for flavor/spice)

Directions:
Rinse and remove fat from chicken breasts. Cut into strips. Put all ingredients into skillet over medium-high heat stirring regularly. Allow chicken to cook until done, turn heat down and simmer for 10 minutes or until excess juices have cooked away.

Serves 2-3

*shown with pinto beans and brown rice

Tags: chicken, pinto beans, spicy

Ingredients

• 1 can organic pinto beans
• 1 jalapeno
• 1 cup thin sliced onions
• 1/4 cup chopped tomato
• 1 teaspoon cilantro
• 1/4 teaspoon chili pepper
• Salt to taste

Directions:
Put all ingredients into sauce pan and allow to simmer on low heat for 20-30 minutes.

Serves 2-4

Tags: pinto beans

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup chopped broccoli
• 1/2 cup soy sauce
• 8 teaspoons brown sugar
• 2 teaspoons ginger
• 2 tablespoons chopped jalapeno
• 4 teaspoons seasame seed oil
• 1/4 cup chopped mushrooms

Directions:
Mix soy sauce, jalapenos, ginger and brown sugar. Set aside. Trim fat off of chicken and cut into strips. Put chicken into soy sauce mix and marinate for 15 minutes. Pour seasame oil into skillet and heat until hot. Saute chopped mushrooms and broccoli in skillet on medium to high heat until broccoli is tender. Drain chicken, saving soy sauce mix. Put chicken into skillet with broccoli and mushrooms. Pour 1/2 of soy sauce mix into skillet and bring to a slow boil. Simmer, stirring occassionally until chicken is thoroughly cooked. (Almost all juices should be evaporated by the point the chicken is done) Pour remaining soy sauce mix over chicken and reduce heat. Let warm for 5 minutes.

Tags: asian, broccoli, brown rice, chicken, edamame, soy sauce

Ingredients

• 4 links Cilantro Chicken Sausage (I got mine from Whole Foods)
• 1 can whole kernel corn
• 1 can black beans
• 1 jalapeno pepper (varies for taste)
• 1 tomato
• 1 cup shredded lettuce
• 1 cup brown rice
• 2 1/4 cup water
• 2 tablespoons cilantro
• 1/4 cup chopped onion
• 1 teaspoon chili pepper (varies for taste)
• dash of salt
• 1 teaspoon black pepper

Directions:
In pan put water, brown rice, cilantro and a dash of salt; bring to boil. Cover and turn heat to medium for 30 minutes or until all of water been absorbed.

In small saucepan warm black beans, 1/2 jalapeno pepper and onions, stir occassionally. In a different small saucepan warm corn, chopped tomatos, 1/2 jalapeno pepper, chili pepper and black pepper. Over medium-low heat on a skillet grill the chicken sausage until browned. Once browned remove sausage from heat and slice until bite size pieces. Once rice is fully cooked layer rice, sausage, lettuce, corn and black beans in a bowl.

Serve with warm wheat tortillos for a truly south of the border taste.

Serves 4

Tags: black beans, brown rice, chicken sausage, corn, mexican, whole foods