Santa Fe chicken and black beans

1 lb of boneless chicken breast or thigh, I prefer thighs, cut into 1 inch pieces
1 Tbsp of oil
2 tsp of vinegar
1 cup of chicken broth
2 tsp of onion powder
2 tsp of garlic powder
1 Tbsp of paprika
2 tsp of cumin
2 tsp of oregano
1 can of black beans (14.5 oz), rinsed and drained
1 tsp of salt
1/2 tsp of black pepper

Heat oil in pan, cook chicken until no longer pink. Remove chicken and set aside, add vinegar cook for 2 minutes. Add tomato sauce and broth, bring to a slight boil. Then add the rest of the ingredients, except the black beans, simmer for 2-3 minutes. Add chicken and beans. Cook over medium heat for 20 minutes. Serve over hot rice with sour cream and Monterrey jack cheese. Serves 4. You can add more broth if needed to thin down sauce.

Rosemary ranch chicken or shrimp kabos

1-1 1/2 lbs of boneless chicken breast (cut into 1 inch pieces), or 1 lb shrimp
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (can use dried, 1/2 as much)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon sugar

Cut chicken into 1 inch cubes, set aside. Mix all of the rest of the ingredients in a bowl, let stand for 10 minutes. Mix marinade with chicken and let stand for 30 minutes. Soak wooden skewers in water for 30 minutes. Thread chicken on skewers and grill over medium heat or in a 375 degree oven for 10- 12 minutes. If you do shrimp cook for only 6-8 minutes. Serves 4. I served with grilled corn and baked potatoes. Enjoy.

Apricot chicken

Apricot chicken ( I paired this with a tossed salad)

1 1/2 -2 lbs of chicken
3 tbsp of oil
1/2 cup apricot preserves
1 Tbsp of onion powder
1tsp of garlic powder
enough flour to dredge the chicken in
1 cup of chicken broth
1 tsp of vinegar
salt to taste

Heat oil in skillet. Dredge chicken in flour and saute' until light brown and remove from pan. Add broth,vinegar, preserves, onion powder, garlic powder to skillet. . Bring to a simmer, stir until preserves are dissolved and add chicken, cook uncovered ,until chicken juices run clear (10 mins.). Sauce will thicken as it cooks. Serve over steamed rice. Serves 4.

Easy monday night dinner

Garlic lime shrimp, baked potato casserole, and fruit.
GARLIC LIME SHRIMP
1 lb raw shrimp (peeled)
3 small limes juiced (3 Tbsp of juice)
1 Tbsp of garlic powder or 3 bulbs of garlic
1/4 cup of oil
zest of 2 limes
1tsp of salt

Mix the lime juice, garlic, oil, and zest in a medium size bowl,then add shrimp. Let marinated for 30 minutes. Grill over medium heat or cook in a 350 degree oven for 10 minutes or until shrimp is opaque. Serves 4.

Baked potato casserole

6 medium potatoes ,washed and chopped into 2 inch pieces

3 Tbsp of butter

2 tsp of onion powder

3/4 cup of sour cream

3/4 cup of cheddar cheese

1 tsp of salt

Place potatoes in large piece of heavy-duty aluminum foil (big enough to make a pouch). In a bowl mix the rest of the ingredients, then pour over potatoes. Cook on medium hot grill or in 350 degree oven for 35-40 minutes. Stir and serve.

Note: Start the potatoes in the oven 25 minutes before the shrimp and they will be ready at the same time.