Ro-Tel Chicken Spaghetti RECIPE FOR TODAY

Ro-Tel Chicken Spaghetti

4 -6 chicken breasts, cooked & chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounces spaghetti, cooked & drained

In a bowl mix together the soup, broth& Ro-tel tomatoes.
In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.
Bake in a preheated 350 degree oven until heated through and cheese melts about 30-45 minutes.
As soon as you remove from the oven stir to mix well, adding salt and pepp

MEXICAN CHICKEN SOUP RECIPE FOR TODAY

MEXICAN CHICKEN SOUP
Ingredients
8 cups water
4-6 chicken thighs, skinless
1 tablespoon salt
4 cloves garlic, chopped
1 tablespoon olive oil
¼ cup long grain rice
½ cup onion, chopped
2 roma tomatoes, chopped
2 carrots, sliced
3 celery stalks, sliced
3 Yukon Gold potatoes, quartered
⅓ cup tomato sauce
1 tablespoon fresh cilantro, chopped
¼ teaspoon safflower petals (azafran)

Directions
In a 10 quart or larger pot, boil water, with chicken, salt, and garlic for 15 minutes.
At the same time, in a medium saucepan over medium heat, heat the oil and toast the rice, stirring 2-3 minutes. (If you are cooking white rice, it will brown nicely.) Add onion and cook 2 minutes, until onion is translucent. Add chopped tomato and cook additional 3 minutes.
Add rice mixture and remaining vegetables (not including the tomato sauce) to chicken pot. Bring back to a boil, then reduce heat and cook for at least an additional 20-30 minutes. The vegetables need to cook through, as well as the rice. If you chose brown rice or wild rice, expect to cook another 10-20 minutes, and you may want to add another ½ cup water to your soup.
At the end of the cook time, add tomato sauce, cilantro, and safflower petals, and give it a quick stir.
Ladle soup into bowls. (Make sure everyone gets some chicken.) Serve with lime wedges, tortillas, and your favorite salsa.

Zucchini Patties RECIPE FOR TODAY

Zucchini Patties

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.

Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Recipe and photo courtesy of AllRecipes

A HOME REMEDY FOR COLD, FEVER AND FLU RECIPE FOR TODAY

prehiSPAnic cocoon Pineapple ANA Ginger Smoothie RECIPE FOR TODAY

prehiSPAnic cocoon Pineapple ANA Ginger Smoothie

Ingredients 
1 cup pineapple, diced
1/2 banana, sliced
1 knob of fresh ginger, chopped
1/2 cup water
1/2 cup almond milk
1 tablespoon ground flaxseed
1/4 to 1/2 tsp Ground cinnamon
1 tsp Chia seed (optional)

Method of Preparation
You can infuse the ginger in the water the night before.

Soak 1 tsp of Chia seed in 1/4 cup of water over night or at least 15mins before use.

Banana can be peeled sliced and stored in the freezer or used fresh.

Place all ingredients EXCEPT THE CHIA SEEDS in a blender and blend until smooth.

Pour into glass and add Chia seed.

Enjoy.

Seafood Paella RECIPE FOR TODAY

Seafood Paella
Ingredients for 6 servings
600g paella rice
2 litres fish stock
6 prawns or 12 shrimps
6 langoustines or 4 lobster tails
300g fish pieces
2 cloves garlic
2 ripe tomatoes
1 sachet Paellero Carmencita (or any other brand you have)
6 tablespoons extra virgin olive oil

Preparation Instructions
Chop the garlic cloves and grate the ripe tomatoes.

Heat up a paella pan with the olive oil and a little salt.

Fry up the prawns/shrimps and the langoustines/lobster meat and set aside.

Add the sachet of Paellero Carmencita and the grated tomatoes.

Add the fish stock as well as fish pieces. Bring to boil and add rice, distribute well and summer on a medium high flame.

Halfway through the cooking process decorate the Paella with the prawns/shrimps and the langoustines/lobster and cook until all of the stock had been absorbed by the rice. 

Wait 5 minutes before serving.

Mango Mousse RECIPE FOR TODAY

Mango Mousse
Ingredients
1 can Dole Mango Slices in syrup
1 packet unflavoured gelatin
1 small Heavy cream
1 can condensed milk

Instructions
Open the cans of DOLE® Mango Slices and drain the syrup and put aside 2 slices mango

Place the ½ cup of syrup in a small bowl and stir in the unflavored gelatin. Mix well.

Pour this mixture into a blender or food processor along with the mango slices, heavy cream, and condensed milk. Process for about 1 minute.

Serve in dessert bowls. Dice the 2 reserved mango slices and garnish the mousse with them.