Fiesta Bake

Fiesta Bake




8 ounces ground turkey or beef



1/2 cup chopped onion



1/4 cup chopped green pepper



1 (4 ounce) can sliced mushrooms, drained



1 cup frozen corn



1 cup tomato sauce



1 tablespoon chili seasoning mix



3/4 cup Bisquick baking mix



3/4 cup chunky salsa



1/3 cup shredded Cheddar cheese







Preheat oven to 350 degrees. Coat skillet lightly with olive oil or use Pam spray. Brown meat, onion, and green pepper. Add mushrooms, corn, tomato sauce and chili seasoning mix. Stir well to blend. Pour into 8x8 inch baking dish, lightly coated with olive oil or Pam spray. In medium bowl, combine Bisquick and salsa. Add cheese and mix well. Spread evenly over meat mixture. Bake for 25 to 30 minutes.

Spanish Chicken

Spanish Chicken








1 medium fryer chicken, about 4 pounds



1/2 cup carrots, sliced



1 large onion, chopped



1 cup frozen green beans



1 can (4 ounces) sliced mushrooms



1/2 teaspoon tarragon



1/2 teaspoon savory



1/4 teaspoon garlic powder



1 can (16 ounces) stewed or diced tomatoes



Salt & pepper to taste



1/3 cup long grain rice



1/2 cup water



Arrange chicken in bottom of crock pot. Add the carrots, onion, green beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper. Cover and cook on low for 4 hours. Stir in rice and water and continue cooking for an additional 2 to 3 hours, stirring occasionally.

HONEY CHICKEN

HONEY CHICKEN




1/4 cup butter or margarine, melted

1/2 cup honey

1/4 cup prepared mustard

3 tablespoons lemon juice

1 1/2 teaspoons paprika

1 (2 1/2 to 3 pound) broiler-fryer, cut up and skin removed

1/8 teaspoon salt

1/8 teaspoon ground black pepper



Combine butter, honey, mustard, lemon juice, and paprika, stirring well; set aside.



Lightly sprinkle chicken with salt and pepper, and place chicken, meaty side down, in a lightly greased 12x8x2-inch baking dish. Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.



WHEN READY TO COOK:

Remove chicken pieces from refrigerator



TO BAKE IN THE OVEN:

Bake, covered, in a preheated 325 degrees F for 30 minutes. Remove cover, and turn chicken pieces; bake an additional 30 minutes or until done, basting occasionally with pan drippings.



OR, TO COOK IN A MICROWAVE:

Remove chicken from refrigerator. Cover with heavy-duty plastic wrap; microwave at HIGH for 18 to 22 minutes or until chicken pieces are done, rotating dish a quarter-turn and basting with sauce every 5 minutes.