Easy Chicken/Salsa Bake

Chicken
Salsa
Taco Seasoning Mix
Sour Cream (optional)
Cheese

Preheat oven to 375'. Place chicken breasts in a lightly greased 9*13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375' for 25-35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese (for non-dairy no cheese) - and continue baking for an additional 3-5 minutes, or until cheese is melted and bubble. Top with sour cream if desired, and serve.

Pumpkin Pancakes

1 C all-purpose flour
1 tbs sugar
1 tsp baking powder
1/2 tsp baking soda
2 tbs unsalted butter, divided
1 egg, lightly beaten
1 C buttermilk (or mix 1 tbs lemon juice with enough milk to make a cup; let stand 5 minutes)
1/3 C canned pumpkin
Maple syrup
Fresh Strawberries or Raspberries

In a bowl, mix flour, sugar, baking powder, and baking soda. Melt 1 Tbs butter. Whisk in egg, buttermilk, pumpkin, and melted butter.

Heat a nonstick skillet over medium-high heat. Add 1 tsp butter; swirl pan to coat. Spoon 4 heaping tbs of batter (1 tbs per pancake) 2-inches apart into skillet. Cook for 1-2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn. Cook until golden on bottom, about 1 minute more. If pancakes brown too quickly, reduce heat to medium. Repeat with remaining batter and butter. Serve warm with syrup and berries. Makes 12 3-inch pancakes.

Cake-Mix Cookies

1 box (18.25) yellow cake mix
1 large egg
1/4 C canola oil
1/4 C buttermilk
Colored sprinkles
1 can (16 oz) vanilla frosting yellow, red, blue food coloring

Preheat oven to 350'. Line cookie sheets with parchment paper; set aside.

Combine the cake mix, egg, oil, and buttermilk in a large bowl. Beat with an electric mixer on medium speed until smooth. Shape 1-inch mounds of batter into balls and flatten slightly. Place about 2 inches apart on the prepared cookie sheets. Top with sprinkles.

Bake until cookies are golden and firm, 8-10 minutes. Cool on a wire rack.

Divide the frosting among three bowls. Use a few drops of food coloring to tint frosting the desired shades of pink, blue, and yellow. Sandwich the cookies together with frosting. Makes 30.

Springtime Sugar Cookies

2 1/3 C flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp nutmeg
1/4 tsp salt
1 1/4 c sugar
1 C (2 sticks) butter, softened
1 egg
2 tsp vanilla extract
Colorful cookie glaze

Mix flour, baking soda, cinnamon, nutmeg, and salt. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 2 hours or overnight until firm.

Roll out dough on lightly floured surface to 1/8 - inch thickness. Cut into shapes with cookie cutters. Place on greased baking sheets.

Bake in preheated 375' oven 8-10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Decorate cooled cookies with colorful cookie glaze. Place on wire rack to dry.

Makes 6 dozen

Green Bean Casserole

1 Can Cream of Mushroom Soup
1 C Milk
2 tsp. Soy sauce
1/4 tsp. Black pepper
8 C cut green beans
1 Can Fried Onions

Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 C onions in 3-qt. casserole dish. Bake at 350' for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.

For a Gluten/Dairy Free - substitute Mushroom soup with Organic Mushroom soup and utilize Silk Milk instead of regular milk.

Citrus Chicken and Rice

4 skinless, boneless chicken breast halves (about 1 pound)
1 3/4 C chicken broth
3/4 C orange juice
1 medium onion, chopped (about 1/2 C)
1 C uncooked regular long grain white rice
3 Tbs chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the broth, orange juice, onion, and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.

For A Gluten/Dairy Free utilize organic chicken broth.

Chicken with Creamy Dijon Herb Sauce

1/2 C chicken broth
6 Tbsp Dijon Mustard
1/3 C cream cheese spread, softened
1 Tbsp minced herbs (parsley, basil, or chives)
1 Tbsp oil
4 (6 oz) boneless skinless chicken breasts
1 Tbsp minced garlic

Mix broth, mustard, cream cheese and herbs utnil well blended, set aside. Cook chicken in hot oil in nonstick skillet until browned on both sides. About 15 minutes. Stir in mustard sauce and garlic. Simmer over medium heat 3-5 minutes until sauce thickens slightly and flavors are blended. You may also bake at 350' for 30 minutes.

For a Gluten/Dairy Free Dinner - utilize a Organic Chicken Broth.