Today’s Tasty Thursday Recipe is…

Lime Chicken Soft Taco

Lime Chicken Soft Taco


1 1/2 pounds skinless, boneless chicken breast meat – cubed

1/8 cup red wine vinegar

1/2 lime, juiced

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

10 (6 inch) flour tortillas

1 tomato, diced

1/4 cup shredded lettuce

1/4 cup shredded Monterey Jack cheese

1/4 cup salsa


1)  Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

2)  Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.


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Today’s Taste Thursday Recipe is…

 Yummy Mummy Spinach Dip


what you need:

1 pkg.  (16 oz.) frozen pizza dough, thawed

1 egg, beaten

2 sticks KRAFT or POLLY-O Mozzarella String Cheese

2 black olive slices

1 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream

1/4 cup KRAFT Lite Ranch Dressing

1 pkg.  (10 oz.) frozen chopped spinach, thawed, well-drained

1 green onion, sliced

1/2 cup finely chopped red peppers

1/4 cup KRAFT Grated Parmesan Cheese

1/4 tsp. ground black pepper

WHEAT THINS Original Snacks

How to make it:

PAT dough into 12×6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy’s head. Let rise in warm place 20 min. or until doubled in volume.

HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy’s wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy’s eyes; cool completely.

MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve.

USE sharp knife to remove bread from top of mummy’s body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS.

Today’s Tasty Thursday Recipe is…

Stuffed Green Peppers

Stuffed Green Peppers


6 green bell peppers

salt to taste

1 pound ground beef

1/3 cup chopped onion

salt and pepper to taste

1 (14.5 ounce) can whole peeled tomatoes, chopped

1 teaspoon Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 ounce) cans condensed tomato soup

water as needed


1)  Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2)  In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.

3)  Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.

4)  Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.


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Today’s Taste Thursday Recipe is…

Picnic Marinated Summer Slaw



1 (10 ounce) package shredded cabbage

1 cucumber, peeled and chopped

1 green bell pepper, chopped (optional)

1 large tomato, peeled and chopped

1 bunch green onions, chopped

1/2 cup white sugar

1/2 cup vegetable oil

1/4 cup white vinegar

salt and ground black pepper to taste


Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl.

Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.


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Today’s Taste Thursday Recipe is…

 Slow Cooked Lasagna


This one comes from Debra Garrison…thanks for sharing Debra!


1 lb. lean ground beef

1 (26 -28 oz.) jar tomato pasta sauce

1 (8 oz) can tomato sauce

½ (9 oz) pkg. (about 8) no-boil lasagna noodles (I used the Ronco brand)

1 (1 lb) jar Alfredo pasta sauce

12 oz. (3 cups) shredded mozzarella cheese

¼ cup grated parmesan cheese


Brown ground beef in large skillet over medium high heat until thoroughly cooked, stirring frequently.  Drain.

Spray 4 to 5 quart slow cooker with nonstick cooking spray.  Spread ¾ cup of the tomato pasta sauce in bottom of sprayed slow cooker.  Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary.  Top with 1/3 of the Alfreda sauce, spreading evenly.  Sprinkle with 1 cup of the mozzarella cheese.  Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat layering twice, using 2 lasagna noodles in last layer.  Sprinkle parmesan cheese over top.

Cover, cook on Low setting 3 ½ to 4 ½ hours.


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