Holly's Stew

I had this dish at a restaurant recently and loved it so much I had to recreate it myself.  I only used a recipe for the rice.  The creamy chicken part was just me trying it out and making it work! For the Mexican rice you will need 3 tablespoons vegetable or olive oil, 1 cup uncooked long-grain rice (not minute rice), 1 teaspoon garlic salt, 1/4 cup chopped onion, 1/2 cup tomato sauce, 1 1/2 cups chicken broth and 1/2 cup water. For your creamy chicken you will need 2 tablespoons olive oil, 2 good sized chicken breasts (cut up into bite sized pieces), 1/4 chopped onion, 4 oz mushrooms (drained well), 1/2 teaspoon garlic powder, 1/2 cup enchilada sauce, 4 oz sour cream and 1 cup Monterey Jack cheese. In a large skillet heat your 3 tablespoons oil.  Once warm add your 1/4 cup chopped onions.  After about 5 minutes of cooking your onions add your 1 cup uncooked long grain rice, stirring very frequently.  Your rice  will puff up a little but...

You will need 1 1/2 cups crushed graham cracker crumbs, 3 1/4 cups powdered sugar, 1 cup melted butter, 1 1/2 cups (16oz jar) extra crunchy peanut butter, 1 (12oz) bag chocolate chips and 1/3 cup creamy peanut butter. Start by lining a 9x13 pan with foil, set aside. In a large bowl combine your 1 1/2 cups crushed graham crackers and 3 1/4 cups powdered sugar.  Next add your 1 1/2 cups extra crunchy peanut butter and your 1 cup melted butter.  Mix very well. Press your mixture into you pan.  Place in freezer for 20 minutes. Once 15 of your 20 minute freezer time has passed, place your 12oz bag of chocolate chips and your 1/3 cup creamy peanut butter in a glass container. Microwave on high for 1 minute.  Stir well and continue cooking 1 minute at a time and stirring until fully melted and combined. Spread your chocolate mixture over you graham cracker mixture. Place in fridge for at least 15-20 minutes to let chocolate cool and set. Pu...

You will need your favorite seasoned croutons - crushed to get 5 tablespoons, 1/4 cup grated parmesan cheese, 1 teaspoon parsley flakes,  1/2 teaspoon garlic powder, 1/4 teaspoon pepper and 4 boneless skinless chicken breasts. Preheat your oven to 400. Crush your croutons in a small baggie using a glass or rolling pin to crush till you have 5 tablespoons.  Add into the same bag your 1/4 cup parmesan cheese, 1 teaspoon parsley flakes, 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.  Mix well. Pour your mixture onto a plate.  You will place each chicken breast on the mixture then flip over to coat each side. Line a baking sheet with foil and place your coated chicken breasts. Bake at 400 for 25-30 minutes, flipping your chicken over and moving the ones on the inside to the outside about half way through. Serve up with your favorite healthy side and ENJOY!!

You will need 2 boneless skinless chicken breasts, 16 oz pasta, garlic salt and pepper to taste, 1/2 teaspoon olive oil, 8 oz fat free cream cheese, 1/4 cup + 4 tablespoons skim milk, 1 tablespoon teriyaki sauce, 1/2 teaspoon Worcestershire sauce, 10 oz frozen chopped spinach (thawed and squeeze out excess liquid) and shredded Parmesan cheese.  Start your water to cook your pasta per the instructions on the box - I used mini penne pasta. Cut up your chicken into small bite size pieces. Heat your olive oil in a large skillet on medium.  Add your chicken once warmed, add your garlic salt and pepper at this time. Once your chicken is done add your cream cheese and 1/4 cup of your milk.  Stir constantly until cream cheese is melted.   Next add your teriyaki sauce and Worcestershire sauce.  Mix well.  Add your 4 tablespoons of milk now, mix well. Add your spinach and keep on medium heat for about 5 additional minutes, stirring occasio...

Please note this recipe is for a double batch You will need 16 medium sized potatoes, 2 cups sour cream, 16 oz softened cream cheese, 8 tablespoons butter, 3 teaspoons salt, 1 teaspoon pepper, 4 teaspoons garlic powder, 3 teaspoons onion powder, 1 cup thinly sliced green onions, 1 lb cooked bacon (making sure to save 3 tablespoons of the drippings), 2 cups shredded cheddar cheese and milk to taste and consistency you desire,  Wash your potatoes and cut into small quarters. Boil your potatoes till very tender, about 20-30 minutes, stirring every so often to ensure all are getting cooked. While your potatoes are cooking you will combine your sour cream, cream cheese and butter in a large bowl.  Once your potatoes are done add to your creams and butter mixture, mash your potatoes and stir well. Add your finely chopped green onions, salt, pepper, garlic and onion powder and stir well. Chop/cut up your cooked bacon, add to your potatoes along w...

This may sound like a strange combination but the flavors are amazing together! You will need Teriyaki sauce (I used low sodium sauce), Ranch dressing (I used light dressing), 4-6 boneless skinless chicken breasts, 4-6 pieces of thick sliced bacon, 1 cup shredded cheddar cheese and 2 green onions (chopped) In a large skillet fully cook your bacon.  Place on paper towels to remove grease and when cool crumble your bacon. Do not remove your grease from the pan. While your bacon is cooking, trim any fat off your chicken and place your chicken in a medium sized bowl.  With a knife poke holes all over your chicken.  Pour 1/4 cup of your Teriyaki sauce over your chicken.  Let rest. Once your bacon is done place your chicken in the pan, also pour your sauce from your bowl in the pan, and cook about 5 minutes on each side to brown a little. Spray an 8 x 8 pan with cooking spray.  Place your 10 minute cooked chicken into the pan. ...

You will need a medium onion 1 cup (chopped very fine), 2-3 stalks/ribs of celery 1/2 cup (chopped very fine), 30 oz can diced tomatoes (drained and save liquid), 10 oz frozen chopped spinach (thaw and squeeze out liquid), 15 oz can black beans (drain and rinse),  2-3 large carrots 1 1/2 cup (grated), 3/4 cup quiona (rinsed well and drain), 1 1/2 cup reduced fat colby jack cheese, 1 tablespoon cumin powder, 2 teaspoons garlic powder, 2 tablespoons olive oil and 4 red peppers (cut in half lengthwise and remove ribs and seeds). In a large skillet add your 2 tablespoons olive oil, your 1 cup finely chopped onions and 1/2 cup finely chopped celery.  Cook 5-10 minutes on medium or until soft. Next add your drained tomatoes, spinach, 2 teaspoons garlic powder and 1 tablespoon cumin powder.  Mix well, let simmer for 5 minutes or until most of the liquid has cooked out. For those of you who have not cooked with quiona, this is what it looks like prior to rin...