Creamy Black Bean Salsa Chicken

2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg taco seasoning
1/2 cup sour cream
1 cup grated cheddar cheese

Place chicken in greased 3 1/2 to 5-quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3-5 servings.

Serve with warm flour tortillas and Spanish rice.

I did 2 chicken breasts. Plenty! Had some for leftovers and lots to freeze and use another time. I also cut my chicken breasts into strips. I cooked for 4 hours on high and it was great. I pulled the chicken out and shredded then poured the beans/corn mixture on top and mixed altogether. I did not add sour cream. I shredded the cheese and served on the side with lettuce, rice (not spanish rice), & ranch to make like a taco/burrito. Also, I only used about 1/3 pkg of taco seasoning, but it definitely could have used more.

Creamy Chicken Chili

Ingredients:

3 large boneless/skinless chicken breats cut into bite size pieces
1 medium onion diced
1 spoonful of mince garlic and some juice

2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth (I use about 1/2 of one of those boxes of chicken broth)
2 (4oz) cans chopped green chilies

Seasonings:

1 tsp ground cumin (don't skip out on this!)
1 tsp Garlic salt (or just salt)
1 tsp dried oregano
a few twists of pepper grinder (or 1/2 tsp)

Creamy goodness:

1 cup sour cream
1/2 cup whipping cream

Directions:

In a Large sauce pan saute chicken, onion, and garlic until chicken has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 minutes uncovered. Remove from heat and stir in sour cream and cream. Serve immediately

Mexican Bubble Pizza

INGREDIENTS:
1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream, if desired
3 green onions, sliced, if desired

DIRECTIONS:
1. Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
4. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

Spaghetti

This is a sweet spaghetti recipe...

1 pkg spaghetti noodles
1 1/2 pounds ground beef
3 cans Hunts Tomato sauce
1 cup brown sugar
1 1/2 tsp oregano
1 1/2 tsp garlic powder
1/2 tsp curry
Grated Parmesan Cheese
Cheddar Cheese

Break spaghetti noodles and cook as directed. Brown ground beef.
Sauce: Combine cans of tomato sauce, brown sugar, oregano, garlic powder, and curry in pan until warm.
Put everything in 9X13 casserole dish and top with grated cheddar and parmesan cheese.
Bake at 350 for approx. 8 min, or until cheese melts.

Variation: use can of hunt's spaghetti sauce and add 1 cup brown sugar

Italian Chicken

I'm making this for dinner tonight, so I'll post a picture later. I like to call this "comfort food".

1/2 - 3/4 cube melted butter
1 pkg Italian Salad Dressing (This is the dry mix that comes in a box of 4 or so)
3-4 chicken breasts
1 can Cream of Chicken soup
1 pkg. Cream Cheese

Melt butter and stir in Italian salad dressing. Put in crock pot with chicken. Cook in a crock pot on low for 4-6 hours. 1/2 hour before serving, pull chicken out and shred it with 2 forks. Put back in crock pot and add soup and cream cheese (be sure it is softened). Simmer until ready to serve. Serve over hot noodles or rice.

Sauerbraten

This may not sound very appetizing, but it is my favorite dish. Since I was a little girl, I would ask for this every birthday dinner. My husband likes it as well, and my four year old son requests this every night for dinner.

1-1 1/2 lbs. round steak
1 Tbsp salad oil
1 envelope brown gravy mix
2 cups water
1 Tbsp instant minced onion
2 Tbsp white vinegar
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ginger
1 tsp Worcestershire sauce
Noodles - Hot and buttered (I usually use the curly noodles)

I usually try to find a thin cut round steak. Just makes a little more tender. Any will work though. Slice the round steak thinly. Brown the meat in a large skillet in salad oil. Once browned, remove and set aside. Mix the brown gravy mix with 2 cups cool water. I usually add about 1 Tbsp cornstarch to thicken. Bring to boil, stirring constantly. Stir in remaining ingredients except noodles. Return the meat to the mixture, cover and simmer for 2 to 3 hours. Serve over hot buttered noodles.

*I sometimes double the sauce...just depends on how much sauce you like on your food.

Bacon-Potato Soup

6 cups potatoes, peeled and diced
5 cups water
2 cups chopped onions (or minced onions)
4 chicken bouillon cubes
6 slices bacon, cooked and crumbled
1 can (12 oz) evaporated milk
2 cups grated cheddar cheese

Combine potatoes, water, onions, and bouillon cubes in greased 5 to 7-quart slow cooker. Cover and cook on low heat 6-8 hours or until potatoes are tender. Stir in crumbled bacon, milk, and grated cheese. Cover and cook an additional 20 minutes or until cheese is melted. Makes 10-12 servings

Serve with hot biscuits and garnish soup with fresh chopped parsley.

VARIATION: Add 1/2 cup diced celery and 1/2 cup chopped carrots with potatoes at the beginning of cook time.

I made this on the stove instead of in a crock pot.  I added some flour to make the soup a bit thicker.  You may have to do this with the crock pot also, I'm not sure.

Chicken Pot Pie

1 pkg. (10–oz.) frozen peas and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
½ t. salt
¼ t. pepper
1 ¾ c. chicken broth
2/3 c. milk
3 c. cooked chicken, shredded

Rinse frozen veggies under running cold water to separate; drain and set aside. Sauté onions in butter in a 2-quart saucepan over medium heat until tender. Whisk in flour, salt, and pepper. Cook, stirring constantly, until mixture is bubbly. Stir in broth and milk. Heat to boiling, over medium heat, stirring often, and let boil and stir for one minute. Remove from heat and stir in chicken and vegetables. Let cool. Enough for 1 pie, or 6-7 mini pies.

Pastry (Enough for 2 large pies, or 8-9 mini pies)

4 c. flour
1 ¾ c. shortening
2 T. sugar
2 t. salt
½ c. cold water
1 egg
1 T. vinegar

Preheat oven to 425°. Blend flour, shortening, sugar, and salt with a pastry blender until crumbly. In a separate bowl, beat the water, egg, and vinegar with a fork. Pour liquid mixture slowly into the flour mixture while blending with a fork. Be sure to use flour when rolling out the dough. Line your pie plate with pastry then fill with chicken filling. Top the pie with pastry and flute edges. Make slits in top crust and wrap edges of pie with foil. Bake for 35-40 minutes or until golden brown. (Remove foil 10 minutes before done.) Let stand a few minutes before serving.

Recipe from Shanna Stakkeland

These pot pies are so good with the pastry crust recipe listed above and they also freeze really well (wrap whole or individual pies in saran wrap and then place in freezer bag). However, because making the pastry is pretty time-consuming, I usually use a shortcut (an idea I got from Sunset magazine). Instead of making the pastry, I buy the canned refrigerated biscuits (the large or grand ones). Then after I fill each pie tin with the chicken mixture, I place one or two biscuits on top and it's done. Then I cover the entire pie with foil and bake it at 425 for 30-40 minutes, usually removing the foil for the last few minutes. It's a good time saver. Here's a picture of a mini pie.

Beef Stew

Again...No picture. Sorry.

This is a great beef stew recipe that I found on thisweekfordinner.com. I have never found a stew recipe that we could actually enjoy. Easy, and my three year old loved it! I know it should be spring...but with the cold days we have had lately this recipe is perfect!

1 lb beef stew chunks
1/2 onion, or 1/2 packet dry onion soup
4 cups water
4 beef bouillon cubes
2-4 stalks celery
2-4 carrots
3-5 potatoes

put the beef (I cut mine in even smaller pieces than it came in) and onion in the crock pot for 3-4 hours. This will give it a head start on getting super tender. Add water and boullion. Let it do its thing for a couple more hours. Add carrots and celery. An hour or so later add potatoes. About an hour before serving add some flour and butter to help thicken...the potatoes will help too. Salt and pepper to taste. Yummy!!!

Chicken Caesar Salad Wraps

2 boneless, skinless chicken breast halves
2 garlic cloves, minced
¼ cup red onion
¼ cup black olives, chopped
¼ cup red bell pepper (or tomato), chopped
¼ cup fresh Parmesan cheese, grated
4 cups romaine lettuce, thinly sliced
¾ cup seasoned croutons
½ cup Caesar salad dressing
6 (8-inch) flour tortillas

1. Spray chicken with cooking oil. Press garlic into chicken. Heat frying pan over medium heat until hot. Cook chicken 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into ¼-inch thick strips. Place chicken in mixing bowl.
2. Add onion, olives, bell pepper, cheese, lettuce, croutons, and dressing to chicken; toss mixture to coat evenly with dressing.
3. For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally.

Yield: 6 sandwiches

Barbeque Chicken Salad

I have not made this yet, but had it at a neighbor's tonight. It was so yummy. It's similar to CPK's salad. I will add my own picture when I make it, but this is a picture of CPK's salad.


3 or 4 boneless/skinless chicken breasts*
1 head of lettuce (I use the package of "Just the leaves" from TJ's), chopped
3 roma tomatoes, diced
1/2 jicama, diced
3 or 4 scallions, chopped
1/4 c. cilantro, minced
2/3 can corn, drained
2/3 can black beans, rinsed and drained
2/3 c. jack cheese, shredded (cheddar works too)
tortilla chips, crumbled over top when you're ready to serve
lime juice, from 1-2 limes
barbeque sauce (1/3 c. opprox.)
ranch dressing (1/2 c. approx. and the Organic Ranch from TJ's is the best in my opinion. Its in the refrigerated veggie section)
(the CPK salad has chopped basil, you can try adding that also!)

Mix it all together and viola! (ps, its really good chilled!)

Ideas for cooked chicken:
1) Cook the chicken on high in the slow-cooker for 3 hours, with some barbeque sauce and garlic, then after let it cool in the fridge, cut it into half-inch cubes and mix it with more barbeque sauce.
2) Get the cooked chicken from the store and use that instead. Shred it and mix with BBQ sauce. I prefer this.

I leave out the jicama and scallions, but I am sure it would be good with them in too.

Fresh Tomato and Basil Pasta

In a large bowl mix together:

6 large tomatoes, diced (best when fresh from the garden)
7 sprigs of basil, finely chopped
8 sticks of mozzerella string cheese, cut into rounds
1/2 cup red wine vinegar
1/4 cup olive oil
1 tsp. minced garlic
salt and pepper to taste

Let this mixture marinade in the fridge for at least 3 hours then serve cold over your favorite hot pasta. It is really flavorful and fresh.For the bread we just sliced up a bagette, topped it with pesto sauce (from Costco), feta cheese, and some tomatoes from the sauce. Then warm it in the oven for a few minutes.

BBQ Chicken Baked Potatoes

Baked Potatoes
Lloyd's shredded BBQ Chicken

Bake potatoes in oven at 375 for 1 1/2 hours or 400 for 1 hour. Cut potatoes in half lengthwise. Arrange on baking sheet. Cover with Lloyd's BBQ Chicken and smother with cheese (I use white and yellow). Put back in oven and cook until cheese melts. Serve alone or top with favorite toppings.

All-Day Salsa Chicken

3-4 boneless, skinless chicken breasts
1 jar (16 ounces) chunky salsa
1 can (10.5 ounces) cream of chicken soup
flour tortillas
sour cream
cheddar cheese

Place chicken breasts in greased 3-4 1/2 quart slow cooker. In a bowl, combine salsa and soup. Pour mixture over chicken. Cover and cook on low heat 6-8 hours.
When ready to serve, shred chicken. Put desired amount of chicken in tortilla. Add sour cream & cheese. Roll up tortilla. Enjoy!

Garlic Parmesan Pasta

1/4-1/2 cup butter
2 tsp. dried basil
2 tsp lemon juice
1 1/4 tsp garlic powder
3/4 tsp salt
8 ounces fettuccine or angel hair pasta, cooked and drained
1 1/2 cups cooked broccoli (optional)
cooked chicken breast (optional)
grated Parmesan cheese

Melt butter in large skillet. Add basil, lemon juice, garlic powder and salt; blend well. Add pasta, broccoli and chicken. Blend well. Toss to coat pasta. After tossing, add Parmesan cheese to top off dish.

White Chili

I love this dish. My friend Brooke introduced us to it, and it is now a favorite!

Sauté:
1 T. vegetable oil
2 medium onions
2 cloves garlic

Simmer for 20 minutes:
3 c. chicken broth
2 T. chopped fresh cilantro or ½ t. coriander
2 T. lime juice
1 t. cumin
½ t. dried oregano leaves
¼ t. Tabasco
¼ t. salt
1 (11-oz.) can white shoe peg corn, drained
1 (16-oz.) can great northern beans, drained
1 (16-oz.) can butter beans, drained

Add:
2 c. chopped cooked chicken breast

Top with:
Lime juice
Sour Cream
Tabasco
Tortilla chips

Pulled Pork

I don't have a picture yet, but I'll add one when I make it. I got this recipe from my sister-in-law and it looks delicious - and easy! She served it on a toasted Hoagie with melted mozarella cheese. Yummy!!!

Slow Cooker Pulled Pork
1 (2 lb.) pork tenderloin
1 can or bottle of rootbeer
18 oz. bottle of your favorite BBQ sauce
Hoagie Buns

Place the pork tenderloin in a slow cooker; pour the rootbeer over them meat. Cover and cook on low until well cooked and the pork shreds easily (6-7 hours), time may vary depending on your slow cooker. Drain well. Stir in BBQ sauce. Serve over Hoagie buns and melt mozarella on top.

Chicken Bakes

This is my version of a popular recipe. I am going to write the amounts that I use for my small family. This is really easy to double for more.

1 pkg pillsbury croissants (8)
4 oz cream cheese
1 cup dried stuffing mix
1 can cream of chicken soup
1-2 large chicken breast (cooked and shred)
1/3 cup butter
1/2 cup milk
1/2 cup sour cream
1/4-1/2 cup frozen peas (optional...I like the added color and taste)

combine chicken, cream cheese, 1/2 can of cream of chicken soup, milk, peas and sour cream. Stir. roll out croissants. Put a heaping spoonful of filling in each croissant, roll as directed. Melt butter. brush each side of croissant with butter, roll in finely crushed dried stuffing mix. Bake at 350 for 15- 20 minutes (until golden). Warm up remaining soup, pour over chicken bakes. We also like to have rice or salad on the side.

Super Easy, Super good. I have loved all the pictures, because it really helps me have a "game plan". I will try to be better about taking pics when I cook meals I am going to post!! :0

Chicken Salad Panini

1 can (13.8 oz) Pillsbury refrigerated pizza crust
1 tsp olive oil
1/2 tsp Italian seasoning
6 oz cooked chicken finely chopped
2 Tbsp finely chopped green onions (optional)
3 Tbsp mayo or salad dressing (I like the poppy seed dressing)
1 large tomato thinly sliced
4 slices provolone cheese (or whatever you like)

1) Heat oven to 400. Grease large cookie sheet with shortening or cooking spray. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush oil over dough. Sprinkle evenly with Italian seasoning.

2) Bake 10-13 minutes or until edges are golden brown. Meanwhile, in medium bowl, mix chicken, onions and mayo.

3) Cut baked crust in half crosswise. Spread chicken mixture on 1 half. Top with tomato and cheese, cutting to fit if necessary. Cover with remaining half of baked crust, seasoning side down. Cut into 4 sandwiches.

4) Heat 12 inch skillet over medium-low heat. Place 2 sandwiches in skillet; cook about 2 minutes, pressing down with pancake turner, until bottom crust is deep golden brown. Turn sandwiches; cook about 2 minutes, pressing again with turner, until cheese is melted. Repeat with remaining 2 sandwiches.

TIP: Because the crust will also be grilled, bake it just until it starts to brown so it won't get too dark when you grill it.

Though a skillet works fine for finishing these sandwiches, an electric contact grill--one that has two surfaces and closes--is ideal for the job. The times may differ so watch the panini closely.

Navajo Tacos

3/4 c. oil
1 can "Grands" biscuits (the biggest ones you can find)
1 can Chili (we used the "Nalley" brand)
lettuce
shredded cheddar cheese
sour cream
olives
salsa

Heat oil in a medium-sized skillet. In the meantime, heat up chili in a small pot. Flatten each biscuit with your hands to desired thickness. Fry each flattened biscuit for about 20 seconds on each side or until golden brown. (To keep the biscuits warm until you are ready to serve, place them on a cookie sheet in the oven at about 200 degrees) Top each biscuit with chili, lettuce, cheese, sour cream, olives, salsa, or any other topping you would like to add!