Mexican Rice

Serves 4

2 cups minute rice
1 cup salsa
1 cup chicken broth
dash paprika

Combine chicken broth, salsa, and paprika. Bring to a boil. Add rice and turn off heat. Stir and cover for 5 minutes until all liquid is absorbed.

This can be made with salsa or a pureed tomato.

Lime Rice

Better late than never, right? This is out of my MILs ward cookbook.

4T butter
2 1/2 c. rice (minute rice will work)
4 1/2 c. chicken broth
1 1/2 tsp. salt
pepper to taste
juice and zest of 4 small lines
4T. cilantro, chopped
1/2 tsp. cumin

In a rice cooker, melt the butter, then add the rice and coat the rice with the butter. Add the broth, salt, pepper, lime, cilantro, and cumin. Mix well and cook.

This was very good with the garlic lime chicken. I used the extra 'sauce' from the chicken and poured it on the rice.

Fettuccini Alfredo

I got this recipe out of the new paper.
So my family LOVED this one, I thought it was okay. I think it needs some more flavor maybe a bit of salt or use garlic salt instead of garlic powder. I am still questing for a good easy Alfredo recipe that doesn't use a packet! :)

8oz dry fettuccini noodles
1 can low-fat evaporated milk
2 tbsp butter
2 tbsp flour
1/3 C Parmesan Cheese
1 tsp basil
¼ tsp garlic powder
2 tbsp parsley
¼ tsp nutmeg
Salt and pepper to taste
Additional add-ins: bacon pieces, chicken, broccoli, or spinach

Cook noodles according to package directions. Meanwhile, melt butter in saucepan over medium heat. Add flour and mix until smooth. Slowly add evaporated milk, whisk until smooth. Stirring often, bring to a slow boil until slightly thickened. Turn heat to medium low and add all other sauce ingredients. After sauce is heated through and smooth, add optional ingredients, toss with noodles and serve. Serves 4. Can double for large groups.

Lemon Garlic Roasted Potatoes

8 or 9 Red Potatoes
½ C Butter
2 TBSP Parsley
1 tsp Lemon Zest
3 TBSP Lemon Juice
1 tsp Garlic Salt or real garlic and salt
¼ tsp Pepper
Heat ingredients in casserole dish until butter is melted. Add diced potatoes and cook at 350 for 20 to 40 min until potatoes stab easily and are “roasted” around the edges. Serve Immediately

So as I am dicing the Red Potatoes I put the casserole dish in the oven with the butter in it while the oven preheats. Once the butter is melted I add the other ingredients except the potatoes and mix well, then I add the potatoes to fill the casserole dish and just keep stirring/mixing so the potatoes all get covered. I stir/mix the potatoes about every 5-10 min while cooking so they all get the roasted edges. I no longer measure my ingredients except the butter I just put it together, this is the recipe I started with and then I tweaked it to my liking. I usually don't put in Lemon Zest or Pepper.

Rosemary Cauliflower from SavingDinner.com

I don't like cauliflower and I really liked this cauliflower...

1 head cauliflower
fresh or dried Rosemary
4 TBSP Olive Oil (or you can try coconut oil as it is a better choice for cooking at high temps)
1TBSP honey
+salt & pepper

500° for 20 min

prep caulifower into bite size pieces, mix all ingredients in a baking dish, and bake for 20 min stirring at intervals so they all get crispy.

Yummy!

Funeral Potatoes

This is for my sister-in-law. She wanted the recipe.

12 boiled and shredded potatoes (I usually just use hashbrowns)
2 cans cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
chopped green onions (optional)
1/2 cup shredded cheese

Place potatoes in a 13x9 pan. Mix remaining ingredients and spread on top. Bake at 350 for 30 minutes.