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No Peek Chicken - Uncle Ben's Long grain wild rice, cream of mushrooms and cream of celery soup, chicken breasts or tenders - mix all ingredients together in greased dish, cover with foil and bake 2.5 hours!! My kind of easy!

from Just A Pinch Recipes

Spanish Rice

This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!

from TidyMom

Chicken Enchilada Puffs

Chicken Enchilada Puffs Ingredients 1 package jumbo crescent rolls 3 oz cream cheese 1/2 cup Mexican blend shredded cheese 3/4 cup cooked chicken (diced or shredded) 1/3 cup enchilada or taco sauce 2 teaspoons enchilada or taco seasoning mix 1/4 cup Mexican shredded cheese for sprinkling Instructions Preheat oven to 375° and line c

from The Awesome Daily - Your daily dose of awesome

The Ultimate Food Guide You're Not Going To Use But You Feel Healthier Just By Reading It

from The Cookie Rookie

Grilled salmon with avocado salsa

Seafood 4 cut into pieces 2 lbs salmon Produce 1 Avocado 1 tbsp Cilantro 2 Limes, Juice from 1 tsp Onion powder 1/2 Red onion, small Baking & Spices 1/2 tsp Ancho chili powder 1 tsp Black pepper 1 tsp Paprika, powder 1 tsp Salt 1 Salt Oils & Vinegars 1 tbsp Olive oil Nuts & Seeds 1 tsp Cumin, ground

from Thrifty Kitchen

The BEST Low Fodmap Macaroni & Cheese!

The BEST Low Fodmap Macaroni & Cheese! Just made this for Dinner.. I DIE. Used Namaste Perfect Flour Blend and Quinoa gluten free pasta. Worked beautifully. Soo yummy. River loved it. #momwins

from Just a Taste

Arancini (Rice Balls) with Marinara Sauce

Recipe for leftover rice - DELICIOUS! It's said to be a great appetizer and easy to make. Will try...


Mom's Butter Baked Chicken-Here's what you'll need for 4 servings: 4 chicken breasts (I use boneless skinless) 1 can evaporated milk 1 cup flour 1 1/2 teaspoon salt1/8 teaspoon pepper 1/4 cup butter 1 can Cream of Chicken soup 1/4 cup water