Svetlana’s Recipes

Ingredients:

-1 cup chicken broth
-1 cup tomato sauce
-6 slices bacon
-2 onions, diced
-1 cup uncooked white rice
-2 tomatoes, diced
-2 green bell peppers, diced
-1/2 teaspoon chili powder
-1/2 teaspoon salt and pepper to taste
-1 (10 ounce) can sliced black olives, drained (optional)
-1 (10 ounce) can whole kernel corn, drained (optional)

1. In a small saucepan over medium heat, combine chicken broth and tomato sauce 2. Bring to a boil while cooking the following
3. In a large skillet over medium heat, cook bacon until evenly brown
4. Chop bacon, and set aside, reserving the bacon fat
5. Add onion to skillet, and saute until tender
6. Stir in rice, and cook until lightly browned, 3 to 5 minutes
7. Pour in boiling chicken broth and tomato sauce
8. Add diced tomatoes, green peppers, and chopped bacon
9. Season with chili powder, salt, and pepper
10. Cover, and simmer for 30 to 40 minutes
11. Stir in black olives and corn

Ingredients:

-1 tablespoon Worcestershire sauce
-1 tablespoon cider vinegar
-1 tablespoon soy sauce
-1 teaspoon chili powder
-1 clove garlic, minced
-1 1/2 pounds boneless, skinless chicken thighs, cut into strips
-1 tablespoon olive oil
-1 onion, thinly sliced
-1 green bell pepper, sliced
-1 lemon, juiced

1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder and garlic
2. Place chicken in sauce, and turn once to coat
3. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours
4. Heat oil in a large skillet over high heat
5. Add chicken strips to the pan, and saute for 7 minutes
6. Add the onion and green pepper, and saute another 5 minutes
7. Remove from heat, and sprinkle with lemon juice
8. Serve with warm tortillas

Ingredients:

-3 tablespoons olive oil
-4 Fajita Style Flour Tortilla
-1/2 cup chopped onion
-1/2 cup chopped yellow or green bell pepper
-2 teaspoons minced garlic
-1 package Lean Ground Turkey
-2 teaspoons ground cumin
-3/4 teaspoon salt
-3/4 cup salsa
-1 can (15 oz.) refried black beans or refried beans
-1 cup (4 oz.) shredded Monterey jack cheese
-1/4 cup sour cream
-1/4 cup chopped cilantro or sliced green onion

1. Heat 2 tablespoons oil in a large skillet over medium heat until very hot
2. Add one tortilla to hot oil; cook 1 to 2 minutes per side or until golden brown and crisp
3. Transfer to paper towels to drain; repeat with remaining 3 tortillas, adding more oil if necessary
4. Add onion, bell pepper and garlic to oil remaining in skillet; cook 5 minutes, stirring occasionally
5. Crumble turkey into skillet; sprinkle with cumin and salt
6. Cook 5 minutes, stirring occasionally
7. Add 1/2 cup salsa; cook 5 minutes, stirring occasionally
8. Meanwhile, combine beans and remaining 1/4 cup salsa; heat in a small saucepan until hot
9. Spread bean mixture over tortillas; top with turkey mixture, cheese, sour cream, and cilantro

Ingredients:

-1 tablespoon oil
-1 pound boneless skinless chicken breast halves, cut into bite-size pieces
-1 can (14 oz) chicken broth
-1/4 cup Ranch Dressing
-2 tablespoons flour
-6 Flour Tortillas, cut into small pieces
-1 cup Mexican Style Shredded Four Cheese
-1/2 cup Salsa

1. Heat oil in large skillet on medium-high heat
2. Add chicken and cook 7 minutes, or until cooked through
3. Mix broth, dressing and flour until well blended
4. Gradually add broth mixture to skillet stirring constantly
5. Add tortillas and stir to combine, and bring to boil
6. Reduce heat to medium-low and simmer for 3 minutes
7. Sprinkle with cheese and cover
8. Simmer 3 to 5 minutes or until cheese is melted
9. Top with salsa and serve

Ingredients:

-1 teaspoon olive oil
-1 pound boneless skinless chicken breasts, cut into strips
-1/4 cup Italian Dressing
-3 cups fresh pre-cut stir-fry vegetables
-2 teaspooons chili powder
-8 Flour Tortillas
-1 cup Shredded Cheddar (Mozzarella) Cheese

1. Heat oil in nonstick skillet on medium-high heat
2. Add chicken and cook 5 minutes or until cooked through
3. Stir in dressing, vegetables and chili powder, and cook 5 minutes
4. Arrange chicken mixture evenly on tortillas
5. Sprinkle with cheese
6. Roll up and enjoy!

Ingredients:

-1 to 2 teaspoons cooking oil
-2 flour tortillas (6 inches)
-1/2 cup shredded cheddar cheese, divided
-1/2 cup cubed cooked chicken
-1/4 cup sliced fresh mushrooms
-1/2 cup shredded Monterey Jack cheese, divided
-Sour cream and salsa, optional

1. Heat oil in a nonstick skillet, add one tortilla, layer with half the cheddar cheese, and the chicken and mushrooms, and half the Monterey Jack cheese
2. Top with the second tortilla
3. Cover and heat until the cheese melts and bottom torilla is crisp and golden brown
4. Turn over, sprinkle remaining cheese on top
5. Cook until the tortilla is crisp and golden brown and cheese is melted
6. Cut into wedges and serve with sour cream and/or salsa

Ingredients:

-2 cups diced very ripe tomato
-1 cup diced onion
-6 jalapenos, finely chopped
-3 cloves garlic, finely chopped
-2 tablespoons chopped fresh cilantro
-2 tablespoons salt
-1 tablespoon lime juice

1. Dice 2 large, very-ripe tomatoes and 1 large onion into 1/4″ cubes
2. Chop jalapenos, garlic and cilantro
3. Mix all ingredients together and refrigerate at least six hours

* Keeps refrigerated for 4-5 days

Ingredients:

-1 tablespoon olive oil
-2 skinless, boneless chicken breast halves; boiled and shredded
-1 (7 ounce) can chopped green chile peppers
-1 (1 ounce) package taco seasoning mix
-1/2 cup sour cream
-2 cups cottage cheese
-1 teaspoon salt
-1 pinch ground black pepper
-12 (6 inch) flour tortillas
-2 cups shredded Mozzarella cheese
-1 (10 ounce) can red enchilada sauce

1. Heat oil in medium skillet over medium high heat
2. Add chicken and green chile peppers and saute until browned, then add taco seasoning
3. Meanwhile, in a medium bowl mix sour cream with cottage cheese and season with salt and pepper, and stir until well blended
4. Preheat oven to 350 degrees F
5. Heat tortillas until soft
6. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese
7. Roll tortillas and place in a lightly greased 9×13 inch baking dish
8. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese
9. Bake for 30 minutes or until cheese is melted and bubbly

Ingredients:
-2 1/2 cups cooked chicken, cut into thin strips
-3/4 cup long grain white rice
-1 package Taco Seasoning
-1 3/4 cups water
-1 (8 ounce) can tomato sauce
-1 large tomato, finely chopped
-10 large flour tortillas, warmed to soften
-Shredded cheese (Cheddar or Mozzarella)
-salsa
-guacamole

1. In large deep skillet, add chicken, rice, Taco Seasoning, water and tomato sauce
2. Bring to boil; cover, reduce heat to low and cook for 20 minutes
3. Stir in tomato sauce and chopped tomato
4. Scoop 1/2 cup filling on each tortilla
5. Fold in sides and roll-up to enclose filling
6. Top each burrito with cheese, and heat in 350 degrees F oven until cheese melts, about 5 minutes
7. Garnish each burrito with salsa and guacamole

Ingredients:

-1 pound lump crabmeat
-1 cup chopped onion
-1/4 cup each, diced red and green bell peppers
-3 tablespoons diced pickled jalapeno chiles
-2 ounces light cream cheese
-2 tablespoons light mayonnaise
-2 teaspoons fresh lemon juice
-1 tablespoon fresh minced parsley
-salt and pepper to taste

-10 flour tortillas
-1 cup fresh diced tomatoes
-5 ounces low-fat Monterey jack cheese

1. Coat a nonstick skillet with cooking spray and place over medium heat
2. Saute onion and bell pepper 1 to 2 minutes to soften
3. Add jalapeno chiles and cream cheese
4. Remove from heat and stir the cheese to mix in the cream cheese
5. In a small bowl, mix the mayonnaise, lemon juice, and parsley
6. Gently stir in the crabmeat and season to taste with salt and pepper
7. Soften flour tortillas 2 or 3 at a time
8. Spread the crabmeat mixture in the center of a tortilla and fold over
9. Press down firmly
10. Open again and top one half of the tortilla with about 1 1/2 tablespoons diced tomatoes and about 1/2 ounce cheese
11. Fold and set aside; prepare remaining tortillas
12. When ready to cook the quesadillas, preheat the oven to 350 degrees F
13. Place a nonstick skillet over medium heat and cook quesadillas until lightly browned on both sides
14. Transfer to a cookie sheet and finish baking in the oven 4 to 5 minutes
15. Cut into 30 wedges and serve with sala

Ingredients:

Meat
-1 pound ground beef
-1 package (1.25-ounce) taco seasoning mix
-2/3 cup salsa
-1/4 cup jalapeno juice

Tortillas
-1/4 cup canola oil
-4 to 6 flour tortillas (8 inch)

Toppings
-shredded Mexican cheese blend
-shredded lettuce
-chopped tomatoes
-chopped ripe olives
-guacamole
-sour cream

1. In a large skillet over medium heat, brown beef
2. Add taco seasoning, salsa, and jalapeno juice
3. Add a little water if mixture is too dry
4. Reduce heat to low and simmer for 10 minutes
5. In another large skillet, heat oil over medium-high heat
6. Fry tortillas flat until crispy on both sides
7. Place tortillas on individual ovenproof plates
8. Cover each tortilla with meat mixture, then spread cheese over top
9. Broil 6 inches from heat until cheese melts, about 2 minutes
10. Remove plates and top cheese with shredded lettuce, tomatoes, and olives
11. Place guacamole and sour cream in centers of chalupas

Ingredients:

-2 (8-inch) flour tortillas
-cooking spray
-1/4 teaspoon chili powder
-1/4 cup preshredded light Mexican cheese blend
-2/3 cup salsa

1. Preheat oven to 400 degrees F
2. Cut each tortilla into 8 wedges; arrange on a baking sheet in a single layer
3. Coat wedges with cooking spray; sprinkle evenly with chili powder and cheese
4. Bake at 400 degrees F for 5 minutes or until lightly browned
5. Serve with salsa

Ingredients:

-2 teaspoons olive oil
-1 pound chicken breast tenders, cut into strips
-1 (16-ounce) package frozen pepper stir fry
-2 tablespoons salt-free Mexican seasoning
-8 (8-inch) fat-free flour tortillas
-1/2 cup shredded Monterey Jack cheese
-sour cream (optional)
-salsa (optional)

1. Heat oil in a large nonstick skillet over medium-high heat
2. Add chicken, and cook, stirring, occasionally, 6 minutes
3. Remove chicken and set aside
4. Add pepper, stir-fry, garlic, and Mexican seasoning to pan
5. Saute 6 minutes or until vegetables are tender and most of water has evaporated
6. Add chicken, and cook 2 to 3 minutes or until thoroughly heated
7. Warm tortillas according to package directions
8. Spoon about 1/2 cup chicken mixture onto each tortilla
9. Sprinkle each with 1 tablespoon cheese
10. Fold botoom and sides of tortillas to center
11. Serve with reduced-fat sour cream and salsa, if desired

Ingredients:

-1 pound chicken breast tenders, chopped
-2 teaspoons salt-free Mexican seasoning
-cooking spray
-1 teaspoon olive oil
-1/2 cup chopped onion
-4 (8-inch) flour tortillas
-1 cup (4 ounces) shredded reduced-fat Cheddar or part-skim mozzarella cheese
-1/2 cup salsa
-sour cream (optional)

1. Sprinkle chicken with seasoning
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat
3. Add chicken, and onion; saute 7 to 8 minutes or until chicken is done
4. Remove chicken and onion from pan; wipe pan dry with paper towels. Coat pan with cooking spray. Place over medium-high heat until hot
5. Place 2 tortillas in pan
6. Sprinkle 1/4 of chicken mixture and cheese over 1 side of each tortilla
7. Fold tortillas in half
8. Cook 3 minutes on each side or until golden
9. Repeat procedure with remaining tortillas, chicken mixture, and cheese
10. Cut each folded tortilla into 2 wedges
11. Serve with salsa and sour creams

Ingredients:

-3 tablespoons vegetable oil
-1 cup uncooked long-grain rice
-1 teaspoon garlic salt
-1/2 teaspoon ground cumin
-1/4 cup chopped onion
-1/2 cup tomato sauce
-2 cups chicken broth

1. Heat oil in a large saucepan over medium heat and add rice
2. Cook, stirring constantly, until puffed and golden
3. While rice is cooking, sprinkle with salt and cumin
4. Stir in onions and cook until tender
5. Stir in tomato sauce and chicken broth; bring to a boil
6. Reduce heat to low, cover and simmer for 20 to 25 minutes
7. Fluff with a fork and enjoy

Ingredients:

-3 garlic cloves, crushed
-1 teaspoon salt
-1 teaspoon oil
-1 large onion, chopped
-1 large tomato, seeded and chopped
-1-6 oz. can chopped green chilis
-1/2 teaspoon ground cumin
-hot sauce, to taste
-4 cups shredded cooked chicken
-12 taco shells, hard or soft
-shredded lettuce
-grated cheddar cheese
-sour cream

1. Mash garlic with salt to make a paste
2. Heat oil in a large skillet. Add onion and garlic paste, and saute until onions soften
3. Add tomato, chilis, cumin, and hot sauce, blend well
4. Stir in chicken and cook until mixture is fairly dry
5. Fill taco shells and serve with lettuce, cheese, and sour cream

Ingredients:

-1 tablespoon Vegetable oil
-1 pound Boneless, Skinless, Chicken breasts cut into thick strips
-1 medium Onion; chopped
-1 medium Green pepper; chopped
-1 medium Red pepper; chopped
-1 Garlic clove; minced
-1 teaspoon Chili powder
-1/2 teaspoon Ground cumin
-1/2 teaspoon Salt
-1/2 teaspoon Ground black pepper
-1/4 teaspoon Turmeric
-1 cup Uncooked rice
-1 medium Tomato; seeded & chopped
-2 cups Chicken broth

1. Heat oil in large skillet over medium heat.
2. Cook chicken 8 to 10minutes or until brown on all sides. Remove from pan.
3. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and
turmeric.
4. Cook 2 to 3 minutes or until vegetables are tender.
5. Add rice and tomatoes; stir until rice is lightly browned.
6. Add broth; bring mixture to a boil, place chicken pieces on top of mixture.
7. Cover and simmer 20 minutes.
8. To serve, fluff with fork stirring in chicken pieces.

Ingredients:

-1 cup New Mexico-Style Barbecue sauce
-2 chicken breasts, skin removed
-3 tablespoons olive oil
-3 (6-inch) flour tortillas
-1/4 cup grated Monterey Jack cheese
-1/4 cup grated White Cheddar cheese
-1/4 cup Corn Relish
-1/4 cup Avocado Salsa

1. Prepare a wood or charcoal grill and let it burn down to embers.
2. Brush the barbecue sauce on the chicken and season to taste with salt and pepper.
3. Grill the chicken for 4 minutes on each side or until done.
4. When the chicken is cool enough to handle pick the meat of the bones and set aside.
5. Place 2 tortillas on an ungreased baking sheet.
6. Spread 1/2 of the cheeses and the chicken on each tortilla and season to taste with salt and pepper.
7. Stack the 2 layers, cover with the remaining tortilla.
8. Brush the tortilla lightly with olive oil.
9. Grill for 3 minutes on each side or until the tortillas are crisp and cheese is melted.
10. Cut into quarters and serve hot, garnished with the salsa and relish.

Ingredients:

-10 ounces canned chunk chicken, drained and flaked
-2/3 cup Salsa
-2/3 cup shredded Monterey Jack cheese
-1/4 cup finely chopped green onion
-8 (8″) flour tortillas
-Sour cream

1. In small bowl, combine chicken and salsa.
2. Divide chicken mixture, cheese and green onion evenly among 4 tortillas. Cover with remaining tortillas.
3. In large skillet over med. heat, place one tortilla stack.
4. Heat 2 min. Turn. Heat 1 to 2 min. longer or until cheese is melted.
5. Repeat with remaining tortilla stacks.
6. Serve with sour cream, if desired.