Oatsvall Team: Thankful For Foster Moms

Oatsvall Team: Thankful For Foster Moms

Layered Southwest Salad

This is incredibly delicious. I make it almost weekly. At home, I usually keep the ingredients separate and then prepare-to-order. It never lasts more than 2 meals! I made it recently as a layered salad--I would recommend adding the Tortilla Chips only on the top at the last minute so they don't get soggy.

Layer in this order (bottom to top):

Romaine Lettuce (rinsed, dried, and chopped into bite-size pieces)
Black Beans (from a can, drained and rinsed)
Corn (from a can, drained and rinsed)
Salsa (I prefer Sam's Choice Medium at Walmart)
Kraft Three Cheese Crumbles (this specific kind makes a big difference)
Ranch Dressing (I prefer Kraft)
Tortilla Chips (put in a ziptop bag and crush into small pieces)

Cheesy Rotel Chicken Casserol

This Recipe is so yummy & easy!

Ingredients:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of original Rotel (I usually use about 3/4 because I don't like mine too spicy)
1 Large bag yellow rice
1 pack chicken (usually 3-4 boneless breasts)
1 bag cheddar cheese (2 cup size)

Cook rice according to directions. In 9 x 13 dish, spray pam, and mix the following: soups, rotel, and cooked rice. Boil chicken on the stove. When cooked, cut into small pieces and mix into soup mixture. Top with bag of cheese. Cook on 350 for 30 minutes or until it is heated thoroughly and bubbly on edges.

Enjoy!

Chocolate Chip Coffee Cake

Ingredients
1 cup semisweet chocolate morsels
1 (16-ounce) package pound cake mix, divided
1 (8-ounce) container sour cream
1/2 cup milk
2 large eggs
Streusel Topping

Preparation
Stir together chocolate morsels and 1 tablespoon cake mix; set aside.
Beat sour cream, milk, eggs, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.
Spoon half of batter into a lightly greased 13- x 9-inch pan; sprinkle morsel mixture evenly over batter. Spread remaining batter on top. Sprinkle Streusel Topping evenly over batter.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool on a wire rack.

Streusel Topping Recipe:
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 cup chopped pecans, toasted
2 tablespoons melted butter or margarine

Recipes from Jennifer Harbison

Chicken Enchiladas
2 large cans chicken breast ( or use regular chicken breasts)
1 16 oz sour cream1 can rotel ( I used mild)
1 16oz medium salsa
2 packs shredded cheese ( save ½ of one package for topping)
1 cream of chicken souponions- chopped ( I used one)
1 pack 10 tortillas
Mix all ingredients except tortillas in a 9 x 13 pan. Spread mixture to cover bottom. Put some of the mixture in each tortilla. Make as many that will fill you pan. Put some of the mixture on top of the tortillas.Bake covered @ 350 for 1 hour and 15 minutes ( just needs to be heated through) Top with remaining cheese and bake uncovered 15 more minutes.
The beauty of this recipe is that you can have as much of each ingredient as you like. Add whatever else you like to suit you.


Easy and Delicious Chicken and Rice Casserole
1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 7/8 cup of water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breasts
Preheat oven to 350 degrees. Spread rice in the bottom of a 9 x 13 baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 ½ hours. ENJOY!!!!!!!!!!!!!!!!

Mexican Rice
2 c cooked rice
1 c chopped green peppers
1 c diced tomatoes
½ c chopped onion
1 c corn
1 ½ c cheddar cheese (shredded)
1 tbsp butter
½ c bread crumbs

White Chicken Chili

Ingredients:
1lb boneless skinless chicken breasts
1 1/2 boxes chicken broth
Extra Virgin Olive Oil
1 med onion, chopped
1 tsp garlic powder
1 tbsp Tastefully Simple Garlic Garlic (optional)
2 cans (15 oz each) great northern beans, rinsed and drained
2 cans (4 oz each) chopped green chilis
Salt
1 tsp ground cumin
1 tsp dried oregano
1 tsp pepper
1/2 tsp cayenne pepper
8 oz sour cream
1/2 cup heavy whipping cream

Directions:
Place chicken in large deep sauce pan and cover with broth. Cook covered on med-high heat for 30 minutes, flipping once. Check for doneness, then place on a cutting board to cool. Reserve the broth to the side.

In same pan, on med-high heat, add 1 tbsp EVOO and swirl. Add onions, garlic powder, and Garlic Garlic. Saute until onions are tender. Add 2 cups of the reserved broth and scrape all the bits around the bottom of the pan. Add the beans, chilis, and remaining seasonings.

Dice cooled chicken and chop in food processor. Add to pan and bring to a boil. Reduce heat; simmer, covered, for 30 minutes. Remove from heat then stir in sour cream and whipping cream. Serve immediately.

Dinner Idea from Jennifer Harbison

4-6 cubed steaks
2 cans of green beans ( drained)
can of cream of mushroom soup


Put cans of green beans ( drained) into crockpot. Put meat on top of beans. Put soup on top of meat. Stir, Cook on low for 8-9 hours or high 4-6 hours. This sounds very simple ( and it is!) but it is very good!!! I made it for dinner tonight and plan to cook some of Joanne’s creamed potato casserole to go along with it.