Casa del Rio Copy Cat Salad Recipe

 Tom and I really enjoy the Chef’s Diet Salad at Casa del Rio. It has a bed of lettuce with scoops of machaca (moist, not dried), shredded chicken, cottage cheese, and sliced avocado on top. We like to use their salsa as the salad dressing, too. We like to eat a lot of salads during the summer and I decided to try to replicate that one because chuck roasts were on sale. It came out really good! Here is the recipe. I don’t have measurements for everything yet. I might update as I go along. WARNING: this will feed a whole lot of people!

INGREDIENTS

•        Several bags of Veggie Lover’s salad (each bag will make 3-4 servings)
•        Avocados, sliced
•        Cottage cheese
•        Black olives
•        Cherry tomatoes
•        Your favorite salsa or salad dressing of choice (we bought a quart of Casa del Rio’s salsa for $12)

CHICKEN

•        Rotisserie chicken (I like the ones from Costco), shredded with all skin removed
•        ½ to 1 cup chicken broth

MACHACA

•        6 lbs. chuck roast (boneless)
•        2 Tbsp. chili powder
•        4 tsp. cumin
•        4 tsp garlic powder
•        4 tsp. oregano
•        2 tsp. paprika
•        1 tsp cayenne pepper
•        Salt & pepper to taste
•        ½ to 1 cup beef broth

INSTRUCTIONS

CHICKEN

1.      Shred the entire rotisserie chicken, removing all skin and bones.

2.      Place the meat in chicken broth to keep moist and heat in a crock pot on low for about 2 hours.

MACHACA

1.      Place chuck roast in crock pot.

2.      Add all seasoning and beef broth.

3.      Cook on low for 8 hours.

4.      Remove meat from crock pot and shred with forks, removing and discarding all fat.

5.      Return shredded meat to crock pot for an hour or so to reheat.

ASSEMBLE SALAD

1.      For each portion, place some Veggie Lover’s salad in a large bowl.

2.      Add black olives and cherry tomatoes to the salad.

3.      Place 3-4 slices of avocadoes on top of the salad.

4.      Add a scoop each of cottage cheese, shredded chicken, and machaca to the salad.

5.      Pour on the salsa or your salad dressing of choice.

Enjoy!!!

Melt In Your Mouth Chicken

 This is another recipe I got from Soup Lovers (https://soup-lovers.servi.tn/melt-in-your-mouth-chicken/). It is very tasty and easy to make. I made almost no changes, but they are in square brackets as usual.

This is the photo from the original recipe.

They did not make the breasts thin.

I highly recommend making them thin!

Ingredients:

• 3 thin sliced boneless skinless chicken breast halves [about 2 ½ lbs]
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/2 cup grated Parmesan cheese [I used fresh Parmesan]
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley (for garnish)

Instructions:

Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with oil. [I used a 11x15 glass pan.]

Prepare the chicken:

In a bowl, mix the mayonnaise, Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper.

[Pat chicken pieces dry.] Coat each chicken breast generously with the mixture, ensuring it’s well-covered on all sides.

Bake the chicken:

Place the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and golden brown on top.

Garnish with freshly chopped parsley before serving. [I never do this.]

Enjoy this tender and juicy chicken that truly melts in your mouth!

[Serve with a veggie of your choice.]

Chicken Spinach and Mushroom Low Carb Oven Dish

 I got this recipe from Soup Lovers (https://soup-lovers.servi.tn/chicken-spinach-and-mushroom-low-carb-oven-dish). It was really easy and good! Of course, I had to make just a couple of little changes which are denoted in square brackets. Hope you enjoy it as much as we did.

INGREDIENTS

• 1 small bag fresh baby spinach [about 5 oz]
• 1 dash pepper
• 1 dash Herb and Garlic Seasoning
• 8 oz shredded mozzarella cheese
• [3] thin sliced chicken breast halves [about 2 ½ lbs.]
• 1 container green onion cream cheese*
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1 Large package sliced mushrooms

INSTRUCTION

[Try browning the chicken first to look/taste better?]

1) In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. [I used my largest glass pan: 11x15]

2) Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal.

3) Bake at 375°F for 20 minutes, remove foil and bake uncovered for another 20-25 minutes.

4) Sprinkle Mozzarella Cheese on top and bake uncovered for another 10 minutes or until starting to brown.

5) Let cool for 10 minutes and serve.

 

* [Green onion cream cheese doesn’t exist. Chive & onion cream cheese seems to be a reasonable substitute.]

[Generates a lot of liquid. Maybe serve with mashed cauliflower, potatoes, rice, or pasta?]

King Ranch Chicken

Spray 9x13 pan with Pam and preheat oven 350

10-15 tortillas

1 fryer or 4-6 breasts

½ cup chopped onion

1 can chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 10oz can Rotel

¼ c chopped green chiles (1 can) I use 2 cans

1 c grated sharp cheddar cheese

Boil, debone and chop chicken.  Dip tortillas in chicken broth. Line pan with tortillas, cutting some in half to fit sides of pan. Mix ½ the cheese and all other ingredients. Bake 350 for 45min. Cover top with remaining cheese and return to oven to melt cheese.

Chili-Chicken

Ingredients

16 ounces uncooked medium noodles

½ cup chopped onion

2 tablespoons butter or margarine

3 cans (10 ½ ounces each) condensed cream of mushroom soup

1 can (4 ounces) pimiento, chopped

2 tablespoons finely chopped pickled hot green chili pepper (remove stems and seeds)

3 to 4 cups cut-up cooked chicken or turkey

Salt and pepper

2 to 3 cups shredded sharp Cheddar cheese (8 to 12 ounces)

Directions

Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.

In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake uncovered about 45 minutes. 8 to 12 servings.

NOTES:

I usually use 12 ounces of noodles; 16 ounces seems to be too much noodles.

I also use more onion than it calls for and a little more cheese.

Low-Carb Chicken Divan Casserole

This is another keeper! Tom and I really liked this dish and are looking forward to eating the leftovers (one of the big reasons I love casseroles so much). One of the good things about this casserole is that it has so much vegetable in it that you don't need to serve one with the meal. But it has about twice the number of carbs as the Beefy and Cheesy Low-Carb Green Chile Bake from the other day so we won't be having it as often.

This recipe comes from Wicked Stuff and is found at http://www.wickedstuffed.com/keto-dinner-ideas/low-carb-chicken-divan-casserole-recipe/ complete with pictures from each stage of the preparation.

I made a couple of changes to the original recipe—those changes are reflected below. One thing I want to try next time I make this dish is to substitute fresh spinach for the broccoli and to add mushrooms.

This dish theoretically serves 6 and takes about 1.5 hour prep and cook time.

Ingredients:

3 boneless chicken breasts (I used 6 cups of shredded rotisserie chicken*)

3 Tbsp butter

1 small yellow onion

1/2 Tbsp minced garlic

1/2 tsp garlic salt

2 cups chicken stock

A pinch of parsley

10 cranks of fresh pepper

1 lb bag of frozen cauliflower florets

1 cup heavy cream

1 tsp lemon juice

1/2 cup mayonnaise

1 lb bag of frozen broccoli florets, steamed

2 cups shredded cheddar cheese (8 oz bag)

*If using rotissierie chicken, skip steps 2, 3 and 9 below.

Directions:

1. Preheat the oven to 350 degrees.
2. Fill a pot about halfway with water. Add both breasts of chicken.
3. Cook on high and bring to a boil until the chicken is cooked through (180 degrees)
4. Meanwhile, cook up the garlic and onions in a medium frying pan on a low heat with the ghee.
5. While that's cooking, blend up your cauliflower using a food processor or a good blender like a Ninja (or better). Do it for a couple seconds just until it looks like rice.
6. After about two minutes of the onions cooking, begin adding in the spices one at a time, mixing them into the onions as you go.
7. When the onions are soft, add the cauliflower.
8. When the cauliflower is soft, add the chicken broth. Cook, covered for about 10 minutes.
9. Check on your boiling chicken. Take it out and set it aside if it's reached 180 degrees.
10. Add the cream and lemon juice and let simmer uncovered on low for about 10 minutes while it reduces. Mix it a few times throughout so it doesn't burn to the bottom.
11. Add mayo, mix, and turn off burner.
12. Begin pulling apart your chicken with a fork.
13. Add half your pulled chicken into the cauliflower cream mixture.
14. Use the other half to line the bottom of an 8x11 oval, 3" deep casserole dish.
15. On top of the chicken, layer in the steamed, chopped broccoli.
16. Top with the cauliflower cream mixture.
17. Top with cheddar cheese.
18. Put in the oven for 30 minutes, covered with tinfoil.
19. Remove tinfoil and cook 10 more minutes.

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16....3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time

Crockpot chicken and dumplings

4 skinless, boneless chicken breast halves
2 Tbsp. Butter
2 (10.75 ounce) cans condensed cream of chicken soup...
1 onion, finely diced
2 (10 ounce) pkgs, refrigerated biscuit dough, torn into pieces

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is cooked through.

Loaded Chicken & Potatoes

1. 1 lb boneless chicken breasts, cubed (1″)
   6-8 medium skin on red potatoes, cut in 1/2″ cubes...
   1/3 c olive oil
   1 1/2 tsp salt
   1 tsp black pepper
   1 Tbsp paprika
   2 Tbsp garlic powder
   2 Tbsp hot sauce (more if you like it HOT)
   
   Topping:
   
   2 c fiesta blend cheese
   1 c crumbled bacon
   1 c diced green onion
   
   How to Make:
   
   1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
   2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
   3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
   4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
   
   Serve With: extra hot sauce and/or ranch dressing or sour cream!

Cheesy white chicken chili

• 2 tablespoons olive oil
• 1 large onion, shredded or finely chopped
• 2 quarts chicken broth
• 3 - 15.5 ounce cannellini beans
• 2 - 15.5 ounce navy beans
• 2 - 11 ounce corn with red and green peppers
• 2 - 4 ounce diced green chilies
• 2 tablespoons chili powder
• 1 heaping tablespoon cumin
• 2 teaspoons garlic powder
• 1-1/4 teaspoons salt
• 2 cups pepper jack cheese, shredded
• 2 cups jack cheese, shredded
• 1 cup sour cream
• 6 cups rotisserie chicken, shredded

1. In a large pot, heat oil and add onion, cook for 4 to 5 minutes until tender.
2. Add chicken broth, beans, corn, green chilies, chili powder, cumin, garlic powder and salt.
3. Bring to a boil, reduce heat and simmer for 30 minutes.
4. Add cheeses and sour cream; stir until cheese is melted.
5. Add chicken; cook for 2 to 3 minutes, or until chicken is heated through.

Chicken Stew

You know how you get some dish in your mind and you obsess over it until you eat it? Well, I started obsessing over chicken noodle soup or chicken & dumplings, but with Tom being on a low-carb diet, I can't make them. So, I got creative and came up with this concoction. It was delicious and Tom loved it, too!

 Ingredients:
1 whole chicken, at least 5 lbs.
2 Tablespoons butter
2 Tablespoons olive oil
2 pkgs. (16 oz/1 lb) packages Tuscan-Style vegetables (I used Safeway Kitchens brand) with broccoli, red peppers, mushrooms & onions
1 yellow onion, chopped
6 ½ cups chicken stock & broth
½ cup heavy cream
½ teaspoon thyme
2 Tablespoons parsley (optional)
Salt and pepper to taste

Directions:
Roast chicken in a cooking bag following cooking directions for the cooking bag (necessary to generate lots of chicken stock). Boil the gizzards and either toss or give to the dogs. Shred cooked chicken. Retain stock, mix with the water that you boiled the gizzards in, and add canned chicken broth to make 6 ½ cups.

Sauté chopped onion and Tuscan vegetables in butter and olive oil over medium heat. Stir in thyme then pour in chicken broth. Add shredded chicken. Bring to a boil. Cover pot and simmer for 20 minutes.

Pour heavy cream into the pot. Add minced parsley if using. Cover pot and continue to simmer for 15 minutes.

Serve with fresh baked bread (but don't let Tom eat it).  

Substitutions:
You can use a rotisserie chicken instead of a fresh chicken, but you will lose the tasty stock. You can use canned chicken stock instead, but it really is not as good. But, it's a lot easier and faster, so go for it!

Capellini Caprese

I made this for Mom for lunch one day, and she loved it.  She took the leftovers home and shared with Sherri, and I think Sherri enjoyed it too!  I like to make it once it awhile because it tastes so good, and it's so easy.  I got it from Kraft (but I tweaked it just a little).

INGREDIENTS:

1/2lb.  capellini (ANGEL HAIR) or spaghetti, uncooked

1 cup  KRAFT Tuscan House Italian Dressing (or Zesty Italian Dressing)

1 onion, finely chopped

2cloves  garlic, minced

3cups  halved grape or cherry tomatoes

2 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/3 cup  fresh basil, finely sliced

INSTRUCTIONS:

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. 

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.  Mix well.

Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.

Special Extra

Add 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips with the tomatoes.

I prefer the Zesty Itialian dressing, and I use more than the recipe calls for.  Several of the reviews stated it was a little dry.  I use half the bottle.