Chicken taco bake, Lima slaw, Lemon rolls

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How’s this for a good summertime meal?
Chicken taco bake
1 TBS oil
1 green pepper, chopped
1 onion, chopped
2 C chopped cooked chicken
1 can (10-1/2 oz.) condensed cream of chicken soup
1 can (10 oz.) diced tomatoes with green chiles, undrained
1 C ranch dressing
1 tsp. chili powder
1-1/2 C shredded cheddar cheese
12 corn tortillas (6 inch), cut into strips
1 C tortilla chips, coarsely crushed
2 TBS chopped fresh cilantro
Heat oven to 350 degrees. Heat oil in large skillet on medium-high heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in chicken, soup, tomatoes, dressing and chili powder. Spread 1/3 of the tortilla strips onto bottom of 13×9-in. baking dish sprayed with cooking spray; cover with layers of 1/3 each of the chicken mixture and cheese. Repeat layers twice. Bake 30 min. or until heated through.
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Lima slaw
1 pkg. (16 oz.) frozen lima beans
6 C shredded napa cabbage
1 C thinly sliced fennel, halved
1 red pepper, chopped
1 zucchini, cut lengthwise in half, then sliced crosswise
3/4 C zesty Italian dressing
1/4 C thinly sliced fresh basil
Cook beans as directed on package; cool. Combine all remaining ingredients except basil in large bowl. Add beans; mix lightly. Top with basil.
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Lemon rolls
1 pkg. (3 oz.) lemon flavor gelatin
1 TBS juice and 2 tsp. zest from 1 lemon, divided
1-1/2 C powdered sugar, divided
2 can (8 oz. each) refrigerated crescent dinner rolls, divided
1/4 C butter, melted, divided
2 oz. (1/4 of 8-oz. pkg.) cream cheese, softened
Heat oven to 350 degrees. Combine dry gelatin mix, lemon zest and 1/2 cup sugar. Unroll 1 can crescent dough onto work surface; firmly press perforations and seams together to form 12×4-in. rectangle. Brush with half of butter, then sprinkle with half of gelatin mixture. Roll up, starting at one short end; cut into 6 slices. Arrange, cut-sides up, in half of 13×9-in. baking dish sprayed with cooking spray. Repeat with remaining dough, butter and gelatin mixture. Bake 30 min. or until golden brown. Cool 5 min. Meanwhile, mix cream cheese, lemon juice and remaining sugar until blended. Drizzle cream cheese glaze over warm rolls.
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Thought – You never appreciate what you have until it’s gone. Toilet paper is a good example.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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