.5 cup onion
.5 cup bell pepper
2 tbls butter
2 cans corn
4oz cream cheese
.5 jar Skip's Salsa
1 tsp of each onion powder, garlic powder, ranch dressing dry mix, itialian seasoning,
.5 tsp black pepper
Procedure: Saute onion and bell pepper till softened. Add all other ingredients, melt down cream cheese bring to boil. Reduce heat simmer until thickened.
4 boneless skinless chicken breasts
Cooking spray
2 tbls taco seasoning
1 tbls garlic salt
2 tsp black pepper
1 jar Skips salsa
1 c shredded cheese
1/4 c sour cream
3 tbls green onion (sliced)
Procedure: Preheat oven to 400. Spray cooking dish with cooking spray and pour 1/3 jar of Skips in the bottom. Place chicken in dish and season with taco seasoning, garlic salt, and pepper. Cover top of chicken with remaining Skips salsa. Bake 35 mins or until chicken is no longer pink and juices run clear. Top with cheese and bake additional 2 to 3 mins until cheese is melted. Add sour cream and green onion as garnish to serve.
1 lb flank steak, thinly sliced 2 bell peppers (any color) thinly sliced
1 sm onion, thinly sliced 1 tbls minced garlic
2 tbls Italian seasoning
2 tbls extra virgin olive oil
1 1/2 tsp salt
2 tsp black pepper
1/2 jar Skips salsa
4 slices provolone cheese
2 tbls fresh parsley (chopped)
Procedure: Heat grill to medium-high heat In large bowl toss steak, peppers, onions, garlic, Italian seasoning, olive oil, salt, pepper, and Skips salsa. Place mixture in foil packets, seal tightly, Grill 10 to 15 Minutes. Open packets top with cheese. Cover grill 2 to 3 minutes until cheese melts. Garnish with parsley and serve
