Cafe Rio Dressing, Chicken and Rice

Cafe Rio Dressing:

1 buttermilk ranch dressing pkt--make per package directions

2 tomatillos

1/2 bunch cilantro

1 clove garlic

juice of 1 lime

1 jalapeno or a few dashes of green tabasco sauce

Use a food processor to blend all together.  Refrigerate.

Cafe Rio Chicken:

1 small bottle Kraft Zesty Italian dressing

1 Tbsp. chili powder

1 Tbsp. cumin

3 cloves minced garlic

5 lb. chicken breasts

Cook all together in crock pot for 4 hours.  Shred meat and cook for an additional hour.

Cafe Rio Rice:

3 cup. water

4 tsp. chicken bouillon

4 tsp. minced garlic

1/2 bunch cilantro

1 can green chilies

3/4 tsp. salt

1 Tbsp. butter

1/2 onion

3 cups rice

Blend cilantro, onion and chilies together in a food processor.  Bring water to a boil and add all ingredients.  Simmer, covered for 30 minutes.  

Serve like tacos or taco salad with whatever toppings you like--cheese, lettuce, tomatoes, etc.

From my friend Traci!  

Baked Potato Soup

My New Favorite Soup

3-4 med potatoes, peeled and diced
5 Bacon Strips
2 Cans Cream of Potato Soup (undiluted)
1 Can Condensed Cheddar Cheddar Cheese Soup (undiluted)
3 1/2 C. Milk
1 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp Onion Powder
1/4 tsp Pepper
1/2 tsp Salt
1 C. Sour Cream

Boil Potatoes u til Tender and cook Bacon until crispy, then crumble
Combine the next 8 ingredients including 1/2 of crumbled bacon (reserving the rest for topping)
Cook uncovered for 10 min, stirring occasionally.
Stir in sour cream and potatoes, cook for another couple minutes (do not boil)

Top with reserved bacon, shredded cheese and dollop of sour cream

I double this because we eat so much of it and It's soooo good the next couple days for lunch!

Potato Chip Crusted Chicken & Rice Casserole

Potato Chip Crusted Chicken and Rice Casserole


serves 4


1 1/2 cups rice (any kind will do)

3 cups water

4 chicken breasts, cubed and cooked with salt, pepper, onion powder and garlic powder

1/2-cup plain yogurt

1/2-cup light mayo

1 can cream of chicken soup

1 tablespoon fresh lemon juice

1 clove garlic, minced salt and pepper to taste

1 1/2 cups regular potato chips, crushed




1. Add water and rice to a medium saucepan and bring to a boil. Put a lid on it and reduce heat to low. Cook for about 20 minutes. Set aside.


2. Mix yogurt, mayo, chicken soup, lemon juice, garlic and salt and pepper until creamy and smooth. Add chicken and rice and mix well. Scoop into individual ramekins or a baking pan and top with crushed potato chips. Put into a 350 degree oven and bake for about 20 minutes, or until the tops are golden brown.

Grilled Brochette Chicken

Grilled Brochette Chicken

¼ C Sun dried tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 tomato, finely copped
½ C shredded mozzarella cheese
¼ C chopped fresh basil

Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in re-sealable bag, toss and refrigerate 10-20 min
Remove chicken from fridge and grill chicken on uncovered side of grill-6 min
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on grill. Top with tomato mixture. Close lid for 8 min
Serve with steamed veggies or over cooked pasta