Table of Contents

Breakfast
Crescent Breakfast Ring
Gorilla Bread
Breakfast Burritos
Buttermilk Blueberry Breakfast Cake
Baked French Toast
Strawberry-Banana Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins
French Toast Bake
Crock Pot Egg Brunch Casserole

Dinner
Carmelized Baked Chicken Legs
Bubble Up Pizza
Cowboy Casserole
White Chicken Enchiladas
Little Packets of Yummy Chicken
Crock Pot Beef Stroganoff
Pizza Casserole
Baked Chicken Parmesan
Crock Pot 3 Bean Turkey Chili
Sweet and Spicy Bacon Chicken
Crock Pot Santa Fe Chicken
Easy Garlic Chicken
Chicken and Spinach Pasta Bake
Crock Pot Chicken Enchiladas
Baked Chicken Fajitas
Chips and Salsa Chicken
Chicken Cordon Bleu Casserole
Crock Pot Italian Chicken
Chicken Tortilla Bake
Forgotten Chicken

Sour Cream and Bacon Crock Pot Chicken

Cheddar Baked Chicken
Barbeque Pulled Pork
Enchilada Lasagna
Mexican Chicken
Monterey Chicken
Melt in Your Mouth Chicken
Slow Cooker Salisbury Steak
Cheesy Chicken Spaghetti
Parmesan Chicken Bake
Chicken Ranch Pasta
Crockpot Beef Stew with Dumplings
Creamy Chicken and Noodles
Country Chicken Tater Tot Casserole
Black Bean Spinach Enchiladas
Taco Pizza
Chicken and Black Bean Enchilada Casserole

Sides
Crock Pot Mashed Potatoes with Cheese

Dessert
Brownie Batter Dip

Caramelized Baked Chicken Legs/Wings

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2 1/2 lbs chicken legs

1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves, minced
salt and pepper
Directions:
Preheat oven to 350 degrees fahrenheit.
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and p
Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.
Could also use wings or pork ribs.

, ketchup, honey, garlic, salt and pepper.

Bubble Up Pizza

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2 cans (12oz) golden layer buttermilk biscuits (Pillsbury Grands! Jr)
1 jar (15oz) pizza sauce
2 cups mozzarella cheese
your favorite pizza toppings - cooked sausage, turkey pepperoni, peppers, mushrooms
cooking spray
Preheat oven to 375 degrees.
Cut biscuits into quarters and place in medium bowl
Toss biscuits with pizza sauce.
Add pizza topping and half of the cheese
Toss until well blended
Spray a 9x13 pan with cooking spray.
Pour biscuit mixture into pan and top with remaining cheese
Bake at 375 for 25-30 minutes, or until biscuits are done.

Cowboy Casserole
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the
counter to defrost for an hour or so. The original recipe used still frozen tater
tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped
garlic and cook for 1 minute more. Add the beef and cook over medium heat
until no longer pink. Drain the mixture and place into a large bowl and set
aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth.
Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar
cheese. Gently mix to combine.
Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom,
pour the hamburger mixture over the top and then layer with the other half of
the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for
25 - 30 minutes, or until golden brown and crunchy

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White Chicken Enchiladas

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10 soft taco shells

2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat ove
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

h and whisk until smooth. Heat over medium heat until thick and bubbly.
dled sour cream.

Little "packets" of Yummy Chicken

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IngredientsCooked Chicken - (I baked 2 chicken breast and cut them up into about 1 inch cubes)
1 cup of cheddar cheese
1 can of crescent rolls (note to self- find a way to "make" crescent roll type dough)
1 can condensed cream of chicken soup.
1 cup of milk

Okay, so first make the soup. No really, actually make the Cream of Chicken
soup according to the directions on the package (use the one cup of milk). I
tried the soup and it was quite delicious. Who knew? I typically have only used
canned soup in recipes, but I kinda wanted to sit down and have a bowl.
Anyhow, next roll out each crescent roll and put a bit of chicken and cheese in
each. Now, here comes the tricky part.... you need to roll these into little
"packets". I lost a filling in the process, but that is okay. Try to roll this "burrito"
styles. Then, pinch together the edges. Next place all your little "packets" in a
9x 13 pan, as seen below. Next, just poor the soup over the chicken. If you
have any leftover chicken or cheese that did not make it into the "packets" just
go ahead and toss it in too. Now, bake at 350 for 30 minutes until all puffy and
yummy

The Absolute BEST Crock pot Beef Stroganoff Recipe, the BEST!!

Ingredients: 2 pounds cubed stew meat, 2 cans Condensed Golden Mushroom

Soup, 1 diced large onion, 2-3-4 T Worcestershire sauce, 1/2 C water, 8 oz
cream cheese, 1 t Garlic Salt. Directions: In the slow cooker stir in all the
ingredients, except the meat and Cream Cheese. Once combined add the meat
and mix together. Cook on Low for 8 hours. Cut up the cream cheese into
cubes just before serving and turn crock pot on high. Stir the cream cheese in
until all combined. Let set for 10 minutes. Serve over egg noodles. Or mashed
potatoes.

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PIZZA CASSEROLE

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Ingredients:
1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tomato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you cheese!}
1 1/2 lbs hamburger meat
1 package pepperonis
Brown the meat, & drain
And boil noodles until soft. Drain
**Don't forget to preheat the oven @ 350!
Now the layering starts!
1} Spread a thin layer of tomato sauce on the bottom
2}Second layer, half of the noodles
3} half of the meat
4} half of the sauce
5} rest of the noodles
6} half the cheese
7} rest of the meat
8} rest of the sauce
9} rest of the cheese
10} pepperonis {I only used half the package. saved the rest for next time}
Now cover with foil, and bake for 30 minutes
After 30 minutes, remove the foil & bake for another 15 minutes

Crescent Breakfast Ring

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Ingredients:
1 can of crescents 8count (we use reduced fat)
5 large eggs (we use cholesterol fat free egg product)
1 cup of shredded Colby and monterey jack cheese (we use 2% reduced fat cheese)
8 slices of fully cooked bacon (I buy the bacon that is fully cooked from the store)
Preheat oven to 375 F degrees. Scramble your eggs on stove top. Lay out crescents
on a parchment lined pizza pan as shown below.

Add your cooked bacon

Add about 1/3 of your cheese
Add your eggs and a third more of your cheese and fold crescents over

Add the rest of your cheese to the top and bake for 17 minutes or until crescents are done
and golden brown

Gorilla Bread
Ingredients
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
Directions
Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and
cinnamon. In a saucepan, melt the butter and brown sugar over low heat,
stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the
biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon
sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and
sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into
the bottom of the bundt pan. Place half of the prepared biscuits in the pan.
Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the
biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top,
sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture
over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30
minutes. Remove from the oven and cool for 5 minutes. Place a plate on top
and invert

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Baked Chicken Parmesan

4 (8 oz) chicken breast halves, sliced in half
3/4 cup seasoned breadcrumbs (I used 4C whole wheat)
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese (I used Sargento)
1 cup marinara or Filetto di Pomodoro
cooking spray
Preheat oven to 450. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in

another bowl. Lightly brush the butter onto the chicken, then dip into
breadcrumb mixture. Place on baking sheet and repeat with the remaining
chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20
minutes. Turn chicken over, bake another 5 minutes. Remove from oven,
spoon sauce over chicken and top with shredded cheese. Bake 5 more
minutes or until cheese is melted

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Crock Pot 3 Bean Turkey Chili

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1.3 lb (20 oz) fat free ground turkey breast

1 small onion, chopped
1 (28 oz) can diced tomatoes
1 (16 oz) can tomato sauce
1 (4.5 oz) can chopped chilies, drained
1 (15 oz) can chickpeas, undrained
1 (15.5 oz) can black beans, undrained
1 (15.5 oz) can small red beans, undrained
2 tbsp chili powder
Topping:
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro for topping
shredded cheddar to top (extra pts)
Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot
. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.
Garnish with onions, cilantro and cheese and enjoy!

until cooked through.

powder mixing well.

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap
a bacon slice around each piece, roll in brown sugar and place into an oven proof
dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons
is fine {I skipped this since I grilled them. I honestly think you could coat your dish
with nonstick cooking spray instead to save a few calories}.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and
bacon is nice and brown and crispy. Delicious served with mashed potatoes with
some of the gravy from the chicken drizzled on top.
**Also great on the grill! No juices to drizzle on anything, but still delicious

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CROCK POT SANTA FE CHICKEN

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, ca
.
Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in. Adjust salt and seasoning.
Serve over rice (extra pts)

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owder, onion powder, cumin, cayenne pepper and salt in the crock pot

Easy Garlic Chicken

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Ingredients:

4 boneless skinless chicken breasts

4 garlic cloves , minced
4 tablespoons brown sugar
3 teaspoons olive oil
Directions:
Preheat oven to 500F and lightly grease a casserole dish.
In small saut pan, saut garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes.

and brown sugar mixture.

Breakfast Burrito

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Ingredients:
1 lb breakfast sausage
1 lb bacon
1 cup chopped ham
2 pound of red potatoes, cubed into bite size pieces
16 oz cheese (any kind you like)
24 soft taco tortillas (I used flour)
12 eggs, extra large
1/2 c milk
1/3 c olive oil
1 tsp each: Emeril's Seasoning, Seasoning Salt or any seasoning you prefer
salt and pepper
Meats:
1. Cook bacon. (see my post on How To Bake Bacon)
2. Brown the sausage.
3. Fry up the ham.
Roasted Red Potatoes:
1. Preheat oven to 450 degrees.
2. Dry cubed potatoes with a towel to eliminate any extra water.
3. Toss the potatoes with 1/3 c olive oil, 1 tsp salt, 1/2 tsp pepper. Use additional seasoning (such as Emeril's or S
4. Roast for 30 minutes until golden brown. Start checking at 20 minutes.
Scrambled Eggs:
1. Wisk one dozen eggs and 1/2 c milk in a bowl until well combined.
2. Heat a large skillet with nonstick cooking spray (or melt 1 Tbls butter) over medium heat.
3. Spray skillet and add egg mixture.
4. Cook eggs over medium heat stirring occasionally until eggs are set.
5. Season with salt and pepper to taste.
Tortillas:
1. Place 5-10 tortillas on a plate.
2. Cover with a wet paper towel.
3. Heat in microwave for 30 seconds at 50% power.
4. This should be your last step. Heat the tortillas in batches.
Putting it all together:
1. Set up an assembly line with all the ingredients.
2. Place the tortillas on a large baking sheet or cutting board,.
3. Build your burritos:
- cheese
- eggs
- potatoes
- meat
4. Fold in the sides of the tortilla.
5. Roll burrito up.
6. Pat firmly on top of the burrito making sure the seam is on the bottom.
7. Make sure the burrito is tightly rolled.

Let's freeze these burritos:

1. Line a baking sheet with parchment paper.
2. Place burritos on the sheet, seam side down.
3. Press down on the burritos again lightly making sure that the edges are tucked in.
4. Place baking sheet in the freezer for an hour to flash freeze the burritos.
5. Remove from freezer and wrap burritos in plastic wrap individually.
6. Place in a ziploc bag.
7. I ended up with 24 burritos.
To heat the burritos:
1. Remove plastic wrap.
2. Wrap burrito in wet paper towel.
3. Heat for 3 minutes on 50% power.
4. Serve with fresh salsa - yummy!

nal seasoning (such as Emeril's or Seasoning Salt) if desired.

edium heat.

Barbecue Pulled Pork Sandwiches

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pork butt (I used 2.5 lb - but you can use whatever size needed for your family)
1 can Diet Pepsi
1/2 bottle Sweet Baby Ray's Barbecue Sauce
Lawry's Seasoning Salt

Generally coat pork butt with Lawry's seasoning salt, don't be

afraid to cover it all! Place in crock pot and pour in soda and
barbecue sauce. Cover and cook on low for 4-5 hours. If you have
a larger piece of meat, it will probably take longer. After 4 hours or
so, take two forks and shred the meat into bite size chunks. Let it
sit in the juice to soak up all that flavor. It can stay on warm in
crock pot while serving, and can easily be reheated the next day.
Serve on a kaiser roll and add more barbecue sauce if needed

your family)

Buttermilk-Blueberry Breakfast Cake

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Serves 6-8

cup unsalted butter, room temperature

2 tsp. lemon zest or more zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350F. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with cup of flour, then whi
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat
with non-stick spray. Spread batter into pan. Sprinkle batter with remaining
tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness.
If necessary, return pan to oven for a couple of more minutes. (Note: Baking
for as long as 10 minutes more might be necessary.) Let cool at least 15
minutes before serving.

sugar until light and fluffy.

rries with cup of flour, then whisk together the remaining flour, baking powder and salt.

ermilk. Fold in the blueberries.

Baked French Toast

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Ingredients:
1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the
fridge for several hours (I put mine in overnight....it was about 12 hours).

3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry
blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in
fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture
over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
Notes:
You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish!
If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
Like I said, you can bake it for less time if you like it softer, but I love how the top gets crispy when it's baked for
an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right.
The directions said to scoop out, but I wanted to be able to control the portions so I cut it into 12 servings (they
were large, and this is rich, so you could serve other breakfast dishes and use this as more of a side dish and get
24 servings).

enly in the pan.

d. Cover tightly and store in the

Cut in the butter with a pastry

b). Place in a ziploc bag and put in

ly sprinkle the crumb mixture

oft and pudding-like).

milk. Delish!
well blended.

p gets crispy when it's baked for

was just right.

so I cut it into 12 servings (they

is as more of a side dish and get

Strawberry-Banana Chocolate Chip Muffins

Photo by AZPARZYCH

Prep Time: 20 mins

Total Time: 42 mins
Servings: 16

Ingredients
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 eggs
1/2 cup canola oil or 1/2 cup vegetable oil
1/2 cup sour cream or 1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas ( 2 to 3 medium)
1 -1 1/2 cup chopped fresh strawberries
3/4 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F/180 degrees C and grease a 16 cup muffin pan or place 16 paper muffin cup lin
2. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
3. In another bowl, whisk the egg, oil, sour cream (or plain yogurt can be used) and vanilla. Stir into dry ingredients
4. Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 22-25 minutes or until a toothp
bit moist and gooey because of using fresh chopped strawberries, but that's alright). Cool for 5 minutes before remo

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an or place 16 paper muffin cup liners in muffin pan.

and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, chopped strawberries and chocolate chips.
for 22-25 minutes or until a toothpick inserted near the center comes out clean (toothpick inserted into center of muffin may be a
t). Cool for 5 minutes before removing from pans to wire racks to cool completely.

nter of muffin may be a

Oh so Yummy Peanut Butter Chocolate Chip Muffins

Photo by Shelby Jo

2 Reviews

Prep Time: 10 mins

Total Time: 30 mins
Serves: 12, Yield: 12 large muffins

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 3/4 cups peanut butter, creamy
1 cup granulated sugar
2 large eggs
1/2 cup 1% low-fat milk
1/2 cup roasted peanuts, chopped
3/4 cup semi-sweet chocolate chips

*use crunchy peanut butter instead of adding chopped peanuts

Directions

1. Preheat oven to 350F Lightly grease 12 large muffin cups (16 medium size) or line with paper baking cups; set
2. In large bowl, combine flour, baking soda and salt and set aside.
3. In another large mixing bowl, cream butter, peanut butter and sugar. Add eggs. Then gradually add milk and com
4. Add dry ingredients to peanut butter mixture and mix with a spoon until dry ingredients are moistened. Add chop
Mixture will be stiff. If you find it too stiff then add 1-2 tablespoons of milk to the batter. It is not to be runny though.
5. Spoon batter into each muffin cup, filling cup. Bake 15-20 minutes or until lightly browned. Cool in muffin cups o

p Muffins

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ad of adding chopped peanuts

or line with paper baking cups; set aside.

s. Then gradually add milk and combine well.

redients are moistened. Add chopped peanuts and chocolate chips and mix with a spoon.
atter. It is not to be runny though.
tly browned. Cool in muffin cups on wire rack for 5 minutes. Remove; cool completely.

Chicken & Spinach Pasta Bake

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8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, undrained
1 (8 oz) container Philadelphia chive & onion cream cheese
t salt, t pepper
1 c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 117 in baking dish; add onion in a
minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 in
Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30
more minutes or until bubbly

7 in baking dish; add onion in a single layer. Bake at 375 for 15

ni, spinach, chicken, & next 4 ingredients into onion in bowl.

se. Bake covered at 375 for 30 minutes; uncover & bake 15

Slow Cooker Chicken Enchiladas

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Ingredients:
4-6 boneless, skinless chicken breasts (frozen works fine!)
1 packet taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 small onion, chopped
1 (4 oz) can green chilis
1 teaspoon lime juice
1/4 cup water
1 can cream of chicken soup
1 cup sour cream
2 cups cheddar cheese (any cheese would work- use your favorite)
1 can enchilada sauce (you can use red or green)
green onions, chopped
olives, sliced
tortillas (I usually get about 12 good-sized enchiladas)
Directions:

Spray slow cooker with non-stick cooking spray. Place chicken breasts inside slow cooker. Add taco seasoning, garlic powd
Once it is finished baking, shred chicken with 2 forks (it should come apart really easy).
Mix together cream of chicken soup and sour cream.

Stir half of the soup mixture in with the shredded chicken. Spread the other half of the soup mixture on the bottom of a 9

Place a scoop of the chicken mixture on a tortilla. Sprinkle on a little bit of cheese and roll up. Place seam-side down in t
Repeat with the rest of the tortillas.
Pour enchilada sauce over the top and cover with remaining cheese. Top with green onions and olives.
Bake at 350 degrees for 25-30 minutes.

oker. Add taco seasoning, garlic powder, onion powder, chili powder, onion, green chilis, lime juice, and water on top of chicken. Cook on low for 6-8 h

he soup mixture on the bottom of a 9x13 pan (or two 9x9" pans).

nd roll up. Place seam-side down in the pan.

onions and olives.

top of chicken. Cook on low for 6-8 hours or high for 3-4 hours.

Baked Chicken Fajitas Recipe:

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(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 139 baking dish. Mix together chicken, tomatoes, chilies,

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Serve with warmed tortillas and enjoy!

ther chicken, tomatoes, chilies, peppers, and onions in the dish.

ver the chicken and toss to coat.

and the vegetables are tender.

Chips and Salsa Chicken

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Another great recipe from Favorite Family Recipes!

3 Tbsp. lime juice

3 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, halved
1 c. finely crushed tortilla chips
1 bottle of your favorite chunky salsa
1 c. shredded Monterey Jack Cheese (we only had a little Monterey Jack cheese so we adde
Guacamole
Sour cream
Fresh cilantro

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed
Place in ungreased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30-40 minutes or unt
run clear. Spoon a tablespoon or two of salsa over each chicken piece and sprinkle with Chees
Serve with guacamole and sour cream and garnish with fresh cilantro

erey Jack cheese so we added cheddar to it)

ure then coat with crushed chips.

ees for 30-40 minutes or until juices
ece and sprinkle with Cheese, bake

Chicken Cordon Bleu Casserole Recipe:

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Ingredients:
1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:

Preheat oven to 375F. Prepare stuffing as directed on package. Mix soup and mustard in med
chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top wit
and stuffing. Bake 35 to 40 minutes or until heated through.

-size pieces (I boiled mine)

ix soup and mustard in medium bowl; stir in

d with cooking spray; top with cheese slices

Italian Chicken

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This was a great all in one dish! Everyone loved it and the flavor was fantastic. By using the fat free salad dressing it
4 Boneless Skinless Chicken Breasts
16 Ounce Bottle of Italian Dressing (I used non fat)
1/2 Cup of Parmesan Cheese
Italian Seasoning
4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)
1/2 bag of mini carrots
Spray crock with Pam

Squirt a small amount of Italian dressing at bottom of crock-pot.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.
Sprinkle half of cheese onto the chicken.
Sprinkle Italian seasoning onto the chicken.
Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top
Pour more of the Italian dressing on top of chicken and carrots.
Sprinkle Italian seasoning onto the chicken and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8

using the fat free salad dressing it was a yummy low fat dish. A keeper for sure!

e first breasts.

n the potatoes.Cook on low for 6-8 hours.

Crock Pot Mashed Potatoes with Cheese

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2.5 lbs potatoes peeled and cubed (I used Yukon Gold Organic)
1 cup chicken broth
1/8 cup butter cut into small pieces
Put the above in a crock pot on high and cook for 4.5 hours. Stir on occassion.
Mash when tender
THEN add:
1/4 cup cream cheese
1/2 cup cheddar
1/2 cup warm milk
salt and pepper to taste

Chicken Tortilla Bake

Ingredients
2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts
ENJOY!

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Forgotten Chicken

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The ingredients:
Boneless skinless chicken breasts, minute rice, 1 pkg. onion soup mix, can of cream of chicken soup, can o

Mix together "cream of" soups, 1 can of water, and 2 cups of minute rice (uncooked.) Pour into a buttered

Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top. Cover with tin foil. Don
(My dad hates onions so a lot of the time my mom would just mix the onion soup in with the rice. I guess

Here is where the name Forgotten Chicken comes in. Once you have it in the casserole dish you can put it
always put it in on a low temp. (around 250-275) before we left for church and when we got home three h
cook it at 350-375 (depending on your oven) for one to one and a half hours. It is hard to mess up so if yo
probably still okay!

of cream of chicken soup, can of cream of celery soup, water.

uncooked.) Pour into a buttered casserole dish.

n top. Cover with tin foil. Don't forget that important step!
on soup in with the rice. I guess out of sight, out of mind? Either way works.)

he casserole dish you can put it in the oven and forget it! My mom would
and when we got home three hours later it would be ready. Or you can
rs. It is hard to mess up so if you forget it is in there don't worry, it is

Sour Cream and Bacon Crockpot Chicken

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Ingredients
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Directions
1. Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rend
pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup.
with the recipe.
2. Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 qua
3. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk
4. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked
and beat the sauce with a wire whisk so it is very well blended.
5. Pour sauce over chicken.
6. If you have a newer crockpot, check the chicken at 5 hours. The internal temp should be 1
Notes
Serve over rice, couscous, or wide egg noodles.

until some of the fat is rendered. Be sure that the bacon is still
reduce the flour to 1/4 cup. Or dont cook the bacon and proceed

breast and place in a 4-5 quart crockpot.

flour and mix with wire whisk to blend. Pour over chicken.
acon are thoroughly cooked. You may want to remove the chicken

he internal temp should be 160 -170 degrees F.

Cheddar Baked Chicken

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Ingredients:
1/4 cup butter, melted
1/2 cup AP flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 egg
1 tbsp milk
1 cup shredded mild cheddar cheese
1 pouch Shake n Bake Extra Crispy
1 cup Rice Krispies
2-3 boneless, skinless chicken breasts, cut in half
Directions:
1.
2.
3.
4.
5.
6.

Preheat the oven to 350 degrees F. Pour your melted butter to coat the baking dish.
Mix the flour, salt, pepper, and garlic powder in a bowl.
In another bowl, whisk together the egg and milk.
In a third bowl, combine the cheese, bread crumbs, and cereal.
Keep your bowls in that order and work down the line. First, dredge your chicken in the flour mixt
Bake for 35 minutes or until coating is golden brown and chicken is done. (35 minutes was just a ti

Read more at BakeBakeBake: http://bakebakebake.livejournal.com/3147963.html#ixzz20j2o2Gx4

the baking dish.

your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat. Really push the chicken
done. (35 minutes was just a tidge too long in my oven, so keep an eye on it)

ml#ixzz20j2o2Gx4

o coat. Really push the chicken down in the bread crumbs. Transfer to your baking dish.

Enchilada Lasagna

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Ingridients:
2 tbsp of vegetable oil
1 lbs chicken breast, chopped to bite pieces
5 cups of mexican blend cheese
1 can of cream of celery
1 can of cream of chicken
1 1/2 cups sour cream
1/4 cup canned and chopped green chillies (drained)
small corn tortillas
1 tsp cumin
2 tsp salt
1/2 tsp pepper

Brown chicken in a pan on 2 tbsp of oil. Season with salt and pepper and cumin.
In a bowl combine cream of celery, cream of chicken, sour cream and green chillies (and maybe a can of Rotel).

Prepare a bowl of water that you will dip your corn tortillas in (not necessary), and the dish you will assemble the la
of cream mix on the bottom of the 9x13 baking dish and spread. Layer a row of tortillas followed with cream mix, c
should be able to make 3 layers like this. Last layer doesn't need chicken, just a ton of cheese. :o)That is the best p
Count on getting at least seconds, it really is that good!
Quick update...and thanks to J + P for reminding me!
It seems that I forgot to put instructions down for actually baking this amazing dish. Yaaay me!

I preheat the oven to 425 degrees and let it bake for about 20 minutes or until cheese is nice and melted and gold

llies (and maybe a can of Rotel).

d the dish you will assemble the lasagna in. Put 1/2 cup
ortillas followed with cream mix, chicken and cheese. You
on of cheese. :o)That is the best part!

dish. Yaaay me!

cheese is nice and melted and golden brown on top...

MEXICAN CHICKEN

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1 pound boneless chicken breasts

1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or saut. Cut the chicken into
cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada
sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350 for
10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Serve with tortillas
and Mexican rice
Makes 4 servings
Can be frozen

. Cut the chicken into

taste. Add the enchilada
hicken and bake at 350 for
he top. Serve with tortillas

MONTEREY CHICKEN
4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull's Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill ch
pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each
with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one ta
bits. Place in oven and bake until cheese is melted (about 5 minutes).

***This is the first time we marinated the chicken breasts before cooking and they were great. Yo
though. Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (W
about a half hour or the meat gets too salty for us.)

Back

es added)

Season with pepper. Grill chicken until no long

t covered with foil. Top each chicken breast
oes, green onions and one tablespoon of bacon
s).

king and they were great. You don't have to

Montreal Steak Seasoning. (We only marinade

Melt in Your Mouth Chicken Breast

Ingredients:

4
4 boneless chicken breast halves
or greek yogurt
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions:
Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375F for 45 minutes

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Slow Cooker Salisbury Steak

Ingredients
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water
Mushrooms

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*substitute mushroom soup instead

Directions
1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to co
brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking a
pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water
meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
*Serve with egg noodles or mashed potatoes and vegetable

mushroom soup instead

ix, bread crumbs, and milk using your hands. Shape into 8 patties.
the patties in flour just to coat, and quickly
the slow cooker stacking alternately like a
soup, au jus mix, and water. Pour over the
f is well done.

Crockpot Cheesy Chicken Spaghetti

Serves 12 ( one cup each)
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
2 cups cooked, chopped chicken (I use white meat only)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomotoes
1 4oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced--or less, to taste
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowc
mix well. Cook on LOW for 2-3 hours. Stir before serving

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e all ingredients in slowcooker and stir to

Brownie Batter Dip

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Ingredients
8 oz CREAM CHEESE
1/2 cup BUTTER
2-3 cup POWDERED SUGAR -- varies by desired consistency
5 Tablespoons FLOUR
5 Tablespoons COCOA POWDER
2 Tablespoons BROWN SUGAR
3+ Tablespoons MILK -- varies by desired consistency
1 teaspoon VANILLA

Instructions
With a mixer, beat together the cream cheese and the butter. Add 2 cups of the powdered
sugar, 1 cup at a time, and 1 tablespoon of milk until combined. Add the flour, cocoa powder,
brown sugar, vanilla and 1 more tablespoon of milk if needed. Beat until smooth. Add
remaining powdered sugar and milk alternately until dip reaches your desired consistency.

2 cups of the powdered

dd the flour, cocoa powder,
until smooth. Add
our desired consistency.

Parmesan Chicken Bake

Ingredients:
6 chicken breasts, thawed
1 cup light mayonnaise (or you could do 1/2 cup mayo and 1/2 cup plain yogurt)*
1/2 cup fresh Parmesan cheese, plus more for the top
1 1/2 teaspoons seasoning salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp Italian seasoning
Directions:
Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan.

Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw
meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken.
Bake for 45 minutes or until chicken is baked all the way through.

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n inside the pan.

eing sure to cover all the exposed raw

French Toast Bake

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Ingredient Checklist
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
Add 1 Tablespoon powdered sugar to egg mixture*
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
Sprinkle brown sugar & cinnamon before next layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
Spread thin layer of butter*
Sprinkle lightly with white suga
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

ugar to egg mixture*

r & cinnamon before next layer*

Sprinkle lightly with white sugar & cinnamon*

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Chicken Ranch Pasta

8 ounces penne pasta

1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken
In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch
dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir to coat.

ing until sauce thickens. Stir in ranch

Beef Stew with Red Wine and Dumplings

Ingredients 2 lbs top round steak or lean
stew beef, in 1 inch pieces
2 celery ribs, sliced
4 carrots in inch slices
2 onions, sliced
cup water
cup all purpose flour
teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoons salt
cup beef broth or dry red
wine
8 sliced mushrooms
14.5 oz can diced tomatoes
with juice
For the Herb Dumplings:
cup milk
1 cups Bisquick

teaspoon
dried
sage,
crumbled
teaspoon dried rosemary,
crumbled
teaspoon dried thyme
Preparation:
Combine the beef, celery,
carrots,
onions,
tomatoes,
thyme,
pepper,
mustard,
mushrooms, and wine or beef
broth.
If you are using wine, use all
the salt.

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If you are using beef broth you

might not need it depending on
the saltiness of the broth so
taste it to see.
Cover and cook on a low heat
for 8 to 10 hours or a high heat
for 4 or 5 hours.
The vegetables and beef will
become tender.
Combine the flour and water
and stir this slowly into the beef
stew.
Combine the Bisquick, thyme,
sage and rosemary and stir in
the milk until the mixture is just
moistened.
Drop spoonfuls of the dough on
to the hot beef stew, then cover
and cook on high for 30
minutes or until a toothpick
inserted
into
the
herb
dumplings comes out clean.
(Serves 8)

Creamy Chicken & Noodles

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Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of
butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. An hour
before serving, remove the chicken, shred it and return it to the slow cooker. (I forgot to take pictures of
this partsorry!)

The recipe calls for a 24 oz. package of frozen egg noodles, but I couldn't find frozen ones, so I just
used bagged ones. Stir in the noodles, cover and cook another hour. If you are not using frozen noodles,
I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are
cooked to your desired consistency, you are ready to serve! The recipe calls for serving in bowls, but my
kids like more noodles and less broth, so I just added a whole big bag of noodles, which made it thicker
than the recipe actually called for, so we served them on plates with some veggies. You do your own
thing and it will all be good.

soup, 1/2 cup of

8 hours. An hour
t to take pictures of

n ones, so I just
using frozen noodles,
. Once they are
ving in bowls, but my
hich made it thicker
You do your own

Country Chicken Tater Tot Casserole

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Print
Prep time
15 mins

Cook time
45 mins

Total time
1 hour

Ingredients

4 cooked chicken breasts, diced

1 cups frozen peas
1 can cream of mushroom soup
1 cup sour cream
1 tbsp Worcestershire sauce
tsp garlic powder
tsp salt
1 package (1 kg) Tater Tots
2 cups grated cheddar cheese
5 scallions (green onions), sliced
Instructions

Preheat oven to 350F.

Mix together the cream of mushroom soup, sour cream, Worcestershire sauce, garlic powder and salt. Stir in th
peas until they are all coated in the cream mixture. Spread it in the bottom of a 139 casserole dish.

Take the Tater Tots out of the freezer. Lay them, lengthwise and in straight lines (rows), evenly on the chicken
One bag (1kg or 2 pounds) of Tater Tots should be more than enough to cover the casserole dish.
Top with grated cheese.
Bake in the 350F oven for 30-45 minutes. Remove from the oven and let rest for 5 minutes.
Sprinkle with sliced scallions before serving.

Notes

Slow Cooker Option: If you desire to use a crockpot instead of the oven, assemble the casserole in the slow cooker dish. C

rlic powder and salt. Stir in the cubed chicken and

139 casserole dish.

(rows), evenly on the chicken and pea mixture.

e casserole dish.

5 minutes.

asserole in the slow cooker dish. Cook on low for 4-6 hours.

Black Bean Spinach Enchiladas

Ingredients
{For the sauce}
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper
{For the enchiladas}
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp. cumin
3 cups shredded 3 cheese blend (or pepper jack, etc.)
8 whole wheat or flour tortillas

Directions
Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, g

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.
In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro.
Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coa
Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish
Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.
Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
{Printer Friendly Version}

~~~~~~~

Freezer Instructions
A sweet reader of mine, Kara, tested out this recipe as a freezer meal and found it worked great. Here a
"I made the enchiladas as you outlined above, stopping before adding the sauce and cheese to the top.

Back

o paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth,

s, 2 tsp. cumin, and cilantro.

ll amount of the sauce to coat the bottom.
lace seam side down in dish.
heese on top.

ound it worked great. Here are her instructions:

auce and cheese to the top. I froze the enchiladas and the sauce separately. Thawed the sauce in the fridge overnig

te, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Sa

he sauce in the fridge overnight, then when I was ready to bake, I heated the sauce slowly in a saucepan - whisking h

ickened about 8 minutes. Salt/pepper to taste, and set aside.

ly in a saucepan - whisking helped keep it smooth. Then poured the sauce over the frozen enchiladas, added some

zen enchiladas, added some cheese, and baked @ 400, covered for 30 minutes and uncovered for 15 minutes."

covered for 15 minutes."

Taco Pizza

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1 lb. ground beef

1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans (I used the jalapeo kind)
2-3 cups shredded cheddar cheese or Mexican blend
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Heat oven to 375 degrees.
Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet.
Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a th
Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Retur

g to the package directions.

ch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 m
ns over warm crust creating a thin layer.
k olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish s

. Bake at 375 oven for 11 to 13 minutes or just until golden brown.

mediately. Makes 12 main dish servings or 48 appetizers.

Chicken and Black Bean Enchilada Casserole

Ingredients
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
teaspoon ground cumin
teaspoon ground coriander
teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Instructions
Preheat the oven to 375. Heat a large skillet over medium heat, and spray with vegetable cooking
spray. Saut chicken with cumin and coriander until chicken is cooked through. Transfer to a medium
bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed
with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken
mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chic
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, unc
Let stand 10 minutes before serving

getable cooking
sfer to a medium

has been sprayed

half of the chicken
eam.

rtillas. Layer the remaining chicken mixture over the tortillas.

r cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

No Peek Beef Tips

{mommyskitchen.net}
Ingredients:
2 lb - beef tenderloin tips, stew meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 4 oz can mushrooms
1 - cup water
Directions:
Add cubed meat to a 9 x 13 inch pan.
In a large bowl mix the remaining ingredients together and pour over the meat.
Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 2 1/2 - 3 Hours.
Do not remove foil until done.
Serve over rice, mashed potatoes or egg noodles.
Servings: 6 - 8
Cook's Note: One cup Gingerale can be used in place of water {optional}.

er the meat.

grees for 2 1/2 - 3 Hours.