White Bean Chicken Chili

2 1/2 to 3 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seed 

4 chicken breasts

Simmer above ingredients in soup pot for 20 minutes until chicken is cooked.

Saute together:  
1 garlic clove
1 cup minced white onion

When chicken is done, take out and cut into bite size pieces. Do not throw out water! Add the following to the pot of water.

2 cans white northern beans (15 oz. cans)
2 cans white shoepeg corn
1 can diced green chilies (4 oz.) 
1 lime juiced
1 tsp. ground cumin.

Heat, but don't boil. Serve over corn chips and grated monterey jack cheese. 

Green Bean Casserole

1/3 cup stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated cheddar cheese

1.  Preheat the oven to 350 degrees F.
2.  Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. 
3.  Boil green beans in chicken broth for 10 minutes and drain. 
4.  Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. 
5.  Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
4 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Taco Dip for Chips

Layer in a 9x13 pan:
1 1/2 cans frito lay bean dip
3 avocados mashed and 2 teaspoons lemon juice.  Add salt and pepper, to taste
1 cup sour cream and 1/2 cup mayonnaise.  Add taco seasoning, to taste
2 tomatoes, chopped
1 cup chopped onions
1 cup grated cheddar cheese

Serve with tortilla chips.

Greek Salad

1 can black beans rinsed, and drained
1 1/2 cups chopped tomatoes
1 1/2 cups cooked rice
1 4 oz. pkg. crumbled feta cheese
1/2 cup chopped celery
1/2 cup chopped green onions
1/2 cup Italian dressing
2 Tablespoons chopped cilantro or parsley

1.  Mix all ingredients and refrigerate until chilled.
2.  Serve with pita bread and hummus.



American Tacos

Layer on plate:

Fritos Chips
Warmed Chili
Shredded Lettuce
Chopped Tomato
Grated Cheddar Cheese
Sour Cream
Sliced Olives

Oven Roasted Broccoli

4-5 c. broccoli (about 2 regular-sized heads), cleaned and trimmed
3 Tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 Tablespoons shredded Parmesan cheese

1. Preaheat the oven to 425 degrees
2. Place broccoli on a foil-lined baking sheet.  Drizzle the broccoli with olive oil and then goose to combine and coast each piece.  Sprinkle with salt and pepper.  
3. Place the baking sheet in the oven and bake for 15-20 minutes, or until stems are golden brown and slightly crisp looking.  
4. Remove broccoli from oven and immediately sprinkle with Parmesan cheese.  Toss and serve.

You might want to know that the girls that make this cookbook feel it's really important for the success of their recipes, that you actually use Kosher Salt and the Fresh ground pepper, not just regular salt or pepper.  Also, when I made it, I used real parmesan cheese, too.  There is a garlicky broccoli variation:  

Toss in 2 cloves of minced garlic before cooking.  For a fresh twist, try a squeeze of fresh lemon juice right after it comes out of the oven. (taken from Our Best Bites)

Honey Glazed Salmon

3 Tablespoons brown sugar
4 teaspoons dijon mustard
1 Tablespoons soy sauce
1 teaspoons rice vinegar

1.  Whisk to blend 1st 3 ingredients. 
2.  Add vinegar, reserving 1 T. of mixture.  Brush on salmon.  
3.  Grill or broil until cooked through.
4.  Top with reserved mixture.