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Somethin' Good is Always Cookin' (Recipes)

Chicken Taco Casserole

12 Ortega yellow corn or white corn taco shells
3 cups shredded cooked chicken
8 ounces shredded Monterey Jack cheese
2 cups chicken stock
1 1.25-oz. package Ortega
40% Less Sodium Taco Seasoning Mix
1 16-oz. container sour cream
1 16-oz. jar Ortega Salsa, any variety Juice of 1 lime

Preheat oven to 350°F. Break taco shells into large chips. Combine taco chips, chicken, cheese, stock and taco seasoning in large mixing bowl.

Spread mixture in 9-inch by 13-inch baking dish. Top with 1½ cups sour cream; pour salsa over sour cream. Bake for 25 minutes, or until hot and bubbling.

Meanwhile, stir lime juice into remaining sour cream. Remove casserole from oven, drizzle sour cream and lime mixture over top and serve at once. Servings: 6

Drusilla's Health and Wellness Recipes
Slow-cooked Apples

This recipe will remind you of old-fashioned fried apples or home cooked applesauce. Fruit makes a perfect sweet ending to a meal. Most healthy cuisines rely on fruit as the dessert course. Either white or brown sugar can be used.
2 pounds or about 6 medium cooking apples
1 teaspoon cinnamon
½ cup raisins
½ cup orange juice
a cup sugar

Wash and peel apples. Cut into thick slices or chunks. Place prepared apples in a slow cooker.

In a small mixing bowl, combine the raisins, sugar, cinnamon and juice. Pour mixture over apples. Stir to coat the apples. Cover. Cook on low for 6 to 7 hours on low or 3 to 4 hours on high, or until apples are tender.

Serve warm or chilled. Refrigerate leftovers for up to 10 days. Serve with whipped topping and nuts, if desired. Yield: 12 ½-cup servings.

Nutritional Information per ½ cup serving: 81calories, 0 grams fat, 21 grams carbohydrate, 0 mg. sodium.

Cooking Tips

  • Grilling meat—Let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.
  • Grilling veggies—Slice the vegetables into pieces with equal sizes and consistent thickness. Soak them in cold water for about half an hour before you put them on the grill, so they do not dry out. Brush the veggies with oil before cooking.
  • Forget the fork—Every time you pierce meat with a fork, moist juices flow out, and you run the risk of ending up with a steak as succulent as an old catcher's mitt. So, forget the fork and pick up a pair of tongs to lift and turn meat. By using tongs you'll not only get juicier steaks, chops and chicken, you'll also gain much more control when moving meat. (

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