{Cabo Chicken}

1 C. fresh lime juice (from 5 to 6 limes)
1/2 C. olive oil
4 cloves garlic, crushed with press
2 tsp. crushed red pepper
2 tsp. salt
8 med. skinless, boneless chicken-breast halves (6 oz. each)

In bowl, whisk together lime juice, olive oil, garlic, crushed red pepper, and salt. In large self-sealing plastic bag, place chicken & lime marinade. Seal bag and refrigerate chicken 8 hours or overnight, turning bag over several times. Preheat broiler, setting rack 4" from source of heat, or prepare outdoor grill for direct grilling on medium. Remove chicken from marinade; discard marinade. Place chicken on rack in broiling pan or on hot grill rack, and cook 12 to 15 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife, turning over once. Serves 8.



(I found this recipe in Good Housekeeping June 2008 Magazine. It's a celeb recipe and it came from LeAnn Rimes. Apparently her hubby concocted this while they were on vacation in Cabo San Lucas, Mexico. It caught my eye immediately cause I've actually been to Cabo twice & I absolutely love and miss it. Wishing I were there now, & that is why I made this tonight. It was so DE-LISH!!)

{Chicken Cheese Enchiladas & Fiesta Rice}

Enchiladas

4 boneless skinless chicken breasts or 3- 12 oz. cans of premium chunk chicken breast packed in water
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg can olives
1 lb. sour cream
1 lg can mild peeled diced green chilies
1 onion
8 lg flour tortillas
1 lg bag (4 cups) shredded monterey jack and cheddar mix

Mix cooked chicken, soups, diced olives, 1/2 sour cream, green chilies, diced onion and 1/2 cheese. Spray large casserole pan with Pam cooking spray. Load each tortilla with aprox. 1-1/2 to 2 cups of mixture. Roll and fold burrito style and lay in pan. Cover enchiladas with remaining cheese & cover with foil. Bake at 425 for 45 min. Remove foil for the last 5 min. Optional: top with lettuce, tomato, cilantro, & remaining sour cream when ready to serve. Also serves well with black beans.


Rice

1 can chicken broth
1/2 C. Pace Thick & Chunky Salsa
1/2 C. water
2 C. uncooked Original Minute Rice

In saucepan heat broth, water, & salsa just until starting low boil. Stir in rice, cover & remove from heat. Let stand for 5 min.


(Happy Cinco De Mayo!! This is what we had for dinner on Tuesday. It was so good. I usually make the enchiladas as a casserole (the recipe is from a co-worker from YEARS ago) but I tried it this way for a change & I loved it so much better. They were HUGE!!! Also the rice it the easiest thing and I got that one from my bro when he was in home economics in Jr. High & so we've used that one for years also. "So DAMN good!" is a direct quote from my GB. Enjoy!)

{Artichoke Blue Cheese Chicken Fettuccine}

1 package (12 oz.) fettuccine
1 can (14 oz.) water packed artichoke hearts, rinsed, drained, & chopped
2 C. sliced fresh mushrooms
2 C. cooked cubed chicken (I took mine off of a rotisserie from Costco)
1-1/2 C. Alfredo sauce
1/4 C crumbled blue cheese

Cook fettuccine according to package directions. Meanwhile, in large nonstick skillet coated with cooking spray, saute artichokes & mushrooms until tender. Stir in cooked chicken & Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 min or until heated through stirring occasionally. Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese. 6 servings

(This is what I made my GB [Gorgeous Boyfriend] for dinner on Valentines day. We entertained two other couples and everyone really enjoyed this meal. I originally found this on the TOH [Taste of Home] website. It did not include the chicken or as many mushrooms. And it was SO simple--- easy prep, easy clean-up. The only thing that I think might make it better is a really good home-made Alfredo sauce recipe. If anyone knows of one I'd love to get my hands on it. )

{Chicken Parmesan Bundles}

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 C. shredded Mozzarella cheese, divided
6 Tbs. grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
1 egg
10 Ritz crackers, crushed
1-1/2 C. spaghetti sauce, heated

Preheat oven to 375F. Mix cream cheese, spinach, 1 C. of the mozzarella cheese and 3 Tbs. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly, completely enclosing filling. Secure with wooden toothpicks, if desired. Set aside.

Beat egg in shallow bowl. Mix remaining 3 Tbs. Parmesan cheese and the cracker crumbs in pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is cooked through (165F). Serve topped with the spaghetti sauce and remaining 1/4 C. mozzarella cheese.

(I found this recipe in the Fall 2007 Taste of Home School Brand Name Cookbook magazine that I received at Just For Her womens fair last fall. It is a FAVORITE!)