Catalina Chicken with Quinoa

original recipe from Milford Ward Relief Society Cookbook

I made this dinner in double amounts yesterday so I could pack up half and take it to a friend who just had a baby. She liked it and told me that I should put the recipe up here on my recipe blog. What a good idea...considering I've already started neglecting this tasty blog!

4 large chicken breasts, boneless/skinless (or about 8 chicken tender strips, boneless/skinless)
1 small bottle Catalina salad dressing
1 package onion soup mix
1 can pineapple rings
4 servings quinoa, cooked

Put the chicken in a 9x13 pan, sprinkle the onion soup mix over it, then pour the bottle of dressing over it all. I usually shake up a little bit of water to the dressing bottle after I've emptied it and pour that in, too. It makes me feel like I'm not wasting! Top the chicken with pineapple rings. Bake at 350 degrees F for 1 hour.

While your chicken is baking, you can cook your quinoa. I was pleased as punch to discover that I could cook quinoa in my rice cooker. Last time I made quinoa, I did it on the stove, and it was pretty miserable. (Meaning, I burned the bottom.) In a rice cooker, add the quinoa (1 C. dry) and water (2 C. water) and push the "white rice" button. Tada!

Serve the chicken (with added sauce from the pan) over the quinoa. And, if you want, add a small side salad and some Oreo cookies! (I'm sure that's why my friend thought it was so good!)

Aztec Chicken

I'm pretty sure I found this recipe on the Internet somewhere. But I have stored it in my brain pretty much ever since the first time I made (and loved) it. It has already evolved a bit....I think I've doubled the cumin from the original recipe....because everybody needs more cumin!

2 large chicken breasts, boneless/skinless (or chicken tender equivalent)
2 cans black beans
1 can corn, drained
1 C. salsa
1 tsp. cumin
salt and pepper, to taste
1 8oz block cream cheese
6 servings cooked rice
torillas, if desired

Put all the ingredients, except the cream cheese, rice and tortillas, into a slow cooker on low for 6-8 hours. (I actually usually put it on high for 5 hours. Right after lunch until dinner time.) Remove chicken, shred, replace into the slow cooker. Add cream cheese, stir every now and then until it is thoroughly melted. Add the rice, stir well. Now you can either serve it like mush on a plate, or burrito style (our preferred method). So yummy!

Also, you might noticed that I have a preference for Latin-inspired dishes. And spicy stuff. Or Latin, spicy stuff. That's just because it's so doggone delicious!