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Tex Mex Chicken and Rice Bake

13 Jul

This is what we had last night. I served it with a salad and cornbread. You know you have over cooked your cornbread when your husband sees you cutting it and said “Oh, that’s cornbread? I thought it was brownies”. ūüôā It was still a good meal and filled our bellies. My youngest two children just picked out the chicken and ate it. I found this recipe on Cindy’s blog and adapted it to what I had on hand. Enjoy!


1 can cream of chicken soup
1 cup salsa
1/2 cup water
1 cup whole kernel corn (I used frozen)
3/4 cup instant rice
1 lb frozen, fully cooked chicken breast strips
3 oz cheddar cheese, shredded

Stir the soup, salsa, water, corn and rice together in a large bowl. Stir in the chicken. Put in a 2qt shallow baking pan. Bake, uncovered at 400 degrees for 30 minutes. Sprinkle with cheese. Let stand until cheese is melted.


Eating Out of The Pantry

11 Jul

Sometimes finances for students here at Concordia Seminary dictate some frugal food creativity.  For July, we are not spending any money on food (or anything else!) except for milk and if we absolutely have to, eggs.  We get fresh fruits and vegetables (that are at the end of life and need to be used up in a few days) on Saturdays at our Sem food bank.  We also get bread at the food bank and twice a month we get canned staples and a few frozen items.  Obviously, we can do a little more with that to work with then someone who does not have these resources.  Hopefully this will still inspire you to dig around if your freezer and cabinets and eat the food you have!

Here are a couple recipes to get you started. ¬†I will try to get pictures of our food from here on out. ¬†I’m not a food stylist. ¬†Please don’t judge. ūüėČ

Great macaroni salad that I took as our contribution to our weekly community BBQ:

Picnic Macaroni Salad from Fresh Plate

Saturday I made Spanish Rice and served it with Cheese Roll Ups:

Spanish Rice:

2 T. olive oil (or whatever you have)

1/4 cup chopped onions

1 small green pepper, chopped

1 can diced tomatoes, undrained

1 1/2 cups water

1/2 cup chili sauce

1 cup quick cooking rice

Cook the onions and pepper in oil until slightly soft. ¬†Add tomatoes, water and chili sauce and bring to a boil. ¬†Add rice. ¬†Cover and cook five minutes. ¬†Uncover and let cook until liquid is mostly evaporated and rice is tender. ¬†I’m sure you could do this with long grain rice too, just adjusting the liquid and cooking times.

Cheese Roll Ups

8 flour tortillas

4oz. cheddar cheese, shredded

Spray an 8.5×11 pan with cooking spray. ¬†Roll shredded cheese in tortillas and place in pan. ¬†Cook at 350 degrees for 10 minutes, or until cheese is just melted. ¬†Don’t let your tortillas get too crunchy. ūüôā

Happy Cooking!