Day 60

What's on the menu:

Chicken salsa verde
New York cheesecake

Chicken salsa verde

1 package Simply potatoes southwest style hash browns
1 pkg. sour cream (8 oz)
1 pkg. (about 1 pound) boneless skinless chicken thighs (or can use boneless skinless breast)
1-1/2 tsp. ground mesquite or chipolte seasoning
2/3 cup salsa verde (green salsa)you may substitute tomato salsa
1 cup shredded Monterey jack cheese
-chopped avocado
-chopped green onions
1. Heat oven to 400 degrees. Spray 13 x 9 inch glass baking dish with nonstick cooking spray. Place Simply Potatoes and sour cream in dish, stir together. Spread evenly over bottom of dish. Rub both sides of each chicken thigh with mesquite seasoning. Place on top of potatoes. Cover. Bake 40-45 minutes or until potatoes are tender.

2. Uncover; top chicken with salsa verde. Sprinkle with cheese. Continue baking uncovered, 5 minutes or until cheese is melted. Serve with avocado and green onions as a garnish.

This is a new recipe. I found it on the back of the package of Simply Potatoes (southwest style hash browns). My husband and I enjoyed this. I like trying new dishes. My husband never knows what will show up on our dinner table.

New York cheesecake

6 Honey Maid honey grahams, crushed
1 cup plus 3 TB sugar, divided
3 TB butter or margarine, melted
5 pkg. (8 oz. each)Philadelphia cream cheese, softened
3 TB flour
1 TB vanilla
1 cup sour cream
4 eggs
1 can (21 oz.) cherry pie filling

Heat oven to 325 degrees. Line 13 x 9 inch pan with aluminum foil. Mix crumbs, 3 TB sugar and butter; press onto bottom of pan. Bake 10 minutes.

Beat cream cheese, sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.

Bake 40 minutes or until center is set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.

Top with pie filling and serve.

I got this recipe out of my October issue of Southern Living. I've never made my cheesecake this way before but I have to say I love the way it sliced and it's presentation was better than the traditional cheesecake. I've never put flour in my cheesecake either.