Tex-Mex seasoning

Tex-mex seasoning mix

2 Tbs. dried parsley flakes
4 tsp dried minced onion
4 tsp chili powder
3 tsp dried minced chives
3 tsp ground cumin

In a small bowl, combine seasonings. Store in an airtight container in a cool dry place for up to 6 months. Yields about 6 Tbsp.

Tex-mex dip
½ cup mayo
½ cup sour cream

To prepare dip: in a small bowl, combine the mayo, sour cream and 4 ½ tsp. seasoning mix. Serve with corn chips. Yields: about 1 cup

Tex-mex Chicken
7 cups uncooked egg noodles
1 pkg. (16 oz) Velveeta cubed
1 cup (8 oz) sour cream
2 Tbs milk
3 pkg. (6 oz. each) ready to use Southwestern Chicken strips
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies, undrained

To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted add the chicken, beans, tomatoes and 2 Tbsp. seasoning mix; heat through.
Drain noodles; add to sauce and toss to coat. Yield: 7 servings

Black Bean Soup

Black Bean Soup
Prep/Total time 10 min

1 can (15 oz) black beans, rinsed and drained
1 ½ cups chicken broth
¾ cups chunky salsa
½ cup canned whole kernel corn, drained
Dash hot pepper sauce
2 tsp lime juice
1 cup shredded cheddar cheese
2 Tbsp chopped green onions

In a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 2 minutes or until heated through. Pour into four serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions Yield 4 servings

I just cooked it on the stove and let it simmer until we were ready to eat. We also crumbled up tortilla chips and added them. My hubby likes the jalapeno ones!

Sweet & Sour Chicken

Sweet & Sour Chicken

makes 4 servings ~ cook & prep time: 40 min.

4 skinless boneless chicken breasts

1 egg; beaten

Cornstarch (can add flour if you don't have a lot)

Oil

Sauce:

¾ cup sugar

4 tblsp. Ketchup

½ cup vinegar

1 tblsp. Soy sauce

½ tsp. Garlic powder

Cut up chicken into bite size pieces. Dip chicken into the egg, then roll in cornstarch. Heat aprox. 2 tblsp. of oil in a skillet. Fry the chicken pieces until just browned. Mix all ingredients for sauce & pour over chicken in skillet. Cook for 15-20 minutes. Serve over rice.

This was really easy and there were NO leftovers. Everyone loved it and wanted more! I added pineapple, but you could add broccoli and peppers to.