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Recipes
Restaurant-Style Chicken Tenderloins
By mattyrana
Slice chicken into thin strips
- 1 lb. boneless, skinless chicken breasts
- 1/2 cup Italian-style dressing
- 1 tsp. fresh lime juice
- 1 1/2 tsp. honey
Salsa Chicken Soup
By mattyrana
In medium saucepan over medium-high heat, heat broth to a boil
- 2 cans (14 oz. /each) chicken broth
- 1/2 cup uncooked regular long grain white rice
- 1 can (16 oz.) pork and beans
- 1/2 cup Pace Thick & Chunky salsa
- 1 cup cubed cooked chicken
Salsa Onion Dip
By mattyrana
Stir the soup mix, sour cream, and salsa in a medium bowl
- 1 pkg. dry onion soup and recipe mix
- 1 can (16 oz.) sour cream
- 1 cup Pace Thick and Chucky salsa
- Sliced green onion for garnish
- Tortilla chips or fresh vegetables
Saucy Chicken and Vegetables
By mattyrana
Combine corn, tomatoes, chicken, sweet pepper, thyme, bouillon granules, and crushed red pepper in medium saucepan;...
- 1 can (15 1/4 oz.) whole kernel sweet corn, no salt added, drained
- 1 can (14 1/2 oz.) stewed tomatoes, no salt added
- 1 1/4 cups (6 oz.) chopped, cooked chicken
- 1/2 cup green or red sweet pepper, chopped
- 2 tsp. fresh thyme, chopped (or 3/4 tsp. dried thyme, crushed)
- 1/2 tsp. instant chicken bouillon granules
- 1/8 tsp. crushed red pepper
- 2 cups hot cooked rice