Cafe Rio Sweet Pork

Ingredients

 3 lbs pork shoulder/ butt

16 oz coca-cola soda (not diet) divided

1/4 cup water

1 t. garlic salt

1/8 t. salt

1/4 t. pepper

1 (4 oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Instructions

Spray inside of a large crack pot with cooking spray.  place pork roast inside. Pour 8 ounces of coca-cola (I use measuring cup) and water around pork.  (It does not need to cover the roast).  Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours, or on low heat for 8-9 hours.

Remove pork form crock opt and transfer to cutting board.  Discard liquid from crock pot. Shred pork with two forks, and remove any fat.  

In a blender or food processor, blend the remaining 8 ounces of cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.

Place shredded pork back in crock pot.  Pour enchilada sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat.  

Serve pork in burritos, salads or tacos.  

Lasagna Zucchini Boats

Ingredients 

 4 Medium zucchini sliced into halves through the length

1 cup (8.6) part-skim ricotta cheese

1 large egg

1 1/2 T chopped fresh parsley, plus more for garnish

1 1/4 cups (5 oz) shredded mozzarella cheese

1/2 cup (2oz) finely shredded parmesan cheese

8 oz 93% lean ground beef or lean ground turkey

4 t. olive oil, dividied

salt and freshly ground black pepper

1 3/4  cup roasted garlic marinara sauce (I use Classico)

1 T. chopped fresh basil

Instructions 

Preheat oven to 400 degrees.  Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats.  Set aside.

In a mixing bowl stir together ricotta cheese, egg and 1 1/2 of T of parsley.  Season lightly with salt and pepper.  Stir in 1/2 cup of mozzarella cheese and the parmesan cheese. Set aside.  \

Heat 2 t of the olive oil in a large non-stick skillet over medium-high heat.  Crumble beef into pan, season with salt and pepper ad cook, stirring occasionally and breaking up beef when stirring, until browned.  (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 T of basil, remove from heat.  

To assemble boats, brush both sides of the zucchini lightly with remaining 2 t olive oil and place in two baking pans (I use and 13x9x9) Divide cheese mixture among zucchini spooning about 2 1/2 T into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonful to each.  Cover baking dish with foil and place in oven side by side and bake in oven until cheese has melted and zucchini is tender, and 5 minutes.  Sprinkle tops with fresh basil and parsley and serve warm.  

Chocolate Zucchini Sheet Cake

Ingredients

2 cups sugar

1 cup oil

3 eggs

2 1/2 cups all-purpose flour

1/4 cup cocoa powder

1 t. baking soda

1/4 t. baking powder

1/4 t. salt

1/2 cup milk

2 cups shredded fresh zucchini

1 T vanilla extract

Frosting

1/2 cup butter or margine

2 T. cocoa powder

1/4 cup milk

3 1/2 cups powder sugar

1 t. vanilla

Instructions

Preheat oven to 375 degrees.  Spay a 15x10x1 baking pan heavily with non-stick cooking spray.  Ina large bowl, cream sugar and oil together until smooth.  Add eggs, beating after adding each one.  In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.  Mix it with the sugar/oil mixture, with pouring in  the milk at the same time.  Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.  Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.  

Before the cake comes out finishes baking, prepare the frosting.  In a saucepan, combine the butter, cocoa, and smooth (you may have to whisk it).  

Pour warm frosting over brownies as soon as you take them out of the oven.  Let cool.  Cut into 48 bars.    

Zucchini Muffins

 Ingredients

2/3 cup vegetable oil

2 large egg

2/3 cup granulated sugar

1/2 cup brown sugar, packed

1 t. vanilla extract

2 cups all-purpose flour

1/2 t. baking soda 

1/2 t. baking powder

1/2 t. salt

2 t. ground cinnamon

1 1/2 cups finely shredded unpeeled zucchini

1/2 cups finely shredded carrot

Directions

Grease and flour or use muffin lines

Heat oven to 375 degrees. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.  Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.  Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full.  Sprinkle with cinnamon sugar or granulated sugar, if desired.  Bake for 20 minutes.  

Granny's Monkey Bread

 Ingredients

24 ounces buttermilk biscuits

1 cup sugar

2 t. cinnamon

1 cup butter

 1/2 brown sugar

Instructions

Prepare bundt pan by heavily greasing with butter.  Preheat oven to 350 degrees.  Cut each biscuit into four equal bite-size pieces. 

Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag.  Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared bundt pan.

In a small sauce pan, combine, combine 1/2 cup of remaining sugar cinnamon mixture (discard remaining or use or another recipe) with 1/2 cup brown sugar and 1 cup butter.  Bring mixture just to a boil and then immediately remove from heat.  Stir until sugars have fully dissolved. Carefully drizzled the mixture over the rolled dough balls into the bundt pan. 

Bake in center of preheated oven for 30 minutes.  Time may vary...

Allow pan to rest for about 5 minutes, then cover with a large place and invert.  To eat, pull desired amount off with your fingers and enjoy the gooey sweet sinful treat.  

 

Cheesy Southwest Soup

Ingredients 

2 t. minced garlic

1/4 cup onion, minced

1/2 pound boneless, skinless chicken breast (I use 3 cans of canned chicken)

2 T. olive oil

1 T. fajita seasoning

1 (11 ounce) can mexicorn (drained)

1 (15 ounce) can black beans (rinsed and drained)

1 (10 ounce) can diced tomatoes and green chilies

3 cups chicken broth

1 t. cumin

1/2 t chili powder

salt and pepper to taste

8 ounce velveeta cheese (cubed)

Topping

cilantro 

sour cream

avacado

tortilla chips

In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned.  Sprinkle with Fajita seasoning, and stir until combined.  

Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder,  and salt and pepper.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and stir in velveeta cheese until it is completely melted.  Pour into bowls and serve.  Top ciliantro, sour cream and avocado and tortilla strips.  

Beef Burrito Casserole

Beef Burrito Casserole

Super easy family-style, popular dinner recipe.

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 8 burritos

Calories 457 kcal

Author RecipeGirl.com

Ingredients

• 16 ounces ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 14-ounce can chili beans, drained
• 1 cup bottled chunky salsa
• 1/3 cup grated Parmesan cheese
• 8 8-inch flour tortillas
• 2 cups shredded Cheddar- Jack cheese
• 3 whole green onions, chopped
• sour cream, salsa and avocado for serving (optional)

Instructions

1. In a large nonstick skillet, cook the beef and onion over medium heat until the meat is no longer pink. Spoon out any fat. Add the garlic, oregano, cumin and beans. Continue to heat for about 5 minutes, then stir in 1 cup of the salsa and the Parmesan cheese.
2. Preheat the oven to 350 degrees F. Spray a 13x9-inch glass baking dish with nonstick spray.
3. Spoon about 1/2 cup of the beef/bean mixture onto the center of a tortilla. Roll up tightly and place the filled tortilla seam-side-down in the pan. Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan. Sprinkle the shredded cheese on top of the rolled-up tortillas and sprinkle the green onions on top of the cheese. Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. Serve burritos with sour cream, salsa and avocado, as desired.

Easy Cheesy Garlic Bread Recipe

Easy Cheesy Garlic Bread Recipe

1 loaf of Italian bread
1/2 cup unsalted butter melted
1 1/2 t garlic powder
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400.
Line a large baking sheet with parchment paper
Cut the bread lengthwise and place both parts face up
Brush both pieces with melted butter. Sprinkle with garlic powder.
Cover with a piece of aluminum foil
bake 10-12 minutes
uncover bread, top with cheese
Place break back in oven uncovered for 2-4 minutes to melt cheese
Remove from oven cut and serve

World's Best Breakfast Casserole

World's Best Breakfast Casserole

24 oz cooked sausage
8-10 eggs
1 cup sour cream
1 onion
1 green pepper
1 red pepper
16 mushrooms
2 cups grated cheese

Preheat oven to 350 degrees
Chop sausage, onion, peppers and mushrooms
In a separate bowl mix eggs, sour cream and cheese
Once egg mixture is thoroughly mixed, add cooked sausage and veggies, spread into greased 9x13 casserole dish.
Bake for 30-40 minutes or until cooked through.

Sausage Egg Roll In A Bowl

Sausage Egg Roll In A Bowl

1 lb. ground pork sausage
6 cups coleslaw mix or shredded cabbage
1 T. ginger, minced (optional)

1 T. soy sauce

1/4 cup chopped green onions (optional)
1 T. sesame oil

Heat a larges skillet over medium heat, Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger and soy sauce to the the skillet with the sausage.  cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the green onions and drizzle sesame oil.
Serve immediately.

Sheet pan Chocolate chip cookie bars

Sheet pan Chocolate chip cookie bars

1 cup butter
1 1/4 cup brown sugar
3/4 cup sugar
1 T vanilla extract
2 eggs
2 3/4 cups flour
1 t. baking soda
1 t. salt
2 1/4 mini semisweet chocolate chips, divided
*I use regular size chips, milk chocolate chips

Preheat oven 350
In a large bowl, cream together butter, brown sugar and sugar.
Add vanilla and eggs then combine.
Fold in flour, baking soda and salt.
Mix in 2 cups of mini chocolate chips
Spray a sheet pan with cooking spray and spread cookie dough out evenly in pan.
Sprinkle remaining 1/4 cup chocolate chips on top.
I start timing it at 10 minutes and add time as needed  (Bake for -15-20 minutes) or until middle is set and edges are golden brown.
Let cool and cut into squares.

Cheesy Spinach Alfredo Lasagna

2 containers (15 oz each) ricotta cheese
2 cups mozzarella cheese (divided)
1/2 cup parmesan cheese (divided)

lasagna noodles
1 tsp. garlic salt
2 eggs
1-2 jars Alfredo sauce
2 cups spinach (thawed and divided)
*add cooked sage sausage

Preheat oven to 375.

In a medium bowl combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and garlic salt, mix well.

Spread 3/4 cup Alfredo sauce evenly on the bottom of the 9x13 pan.  Layer 4 lasagna noodles on the top.

layer the noodles, Alfredo mixture, and ricotta cheese along with mozzarella cheese .

Spray the tinfoil before laying it on top of the pan and bake for 45-50 minutes.  Check to see if the noodles are tender and bake longer as needed.

Cinnamon Rolls

Cinnamon Rolls

2 cubes of butter (1 cup)

2 c. milk

1/2 c. tap-hot water

2 heaping tbs. yeast

3/4 c. sugar

1 tsp. salt

7 c. flour

1 egg, beaten

brown sugar (for sprinkling on the dough before rolling...I use between 1/4 and a 1/2 cup)

cinnamon (about 2 tsp.)

Dissolve yeast and the warm water, set aside. Melt butter in microwave. Warm milk in microwave. Combine butter and milk. Add the yeast to the milk mixture until well mixed. Add the beaten egg.

Slowly add the remaining ingredients and mix until dough separates from the bowl. Knead the dough for two minutes on low speed.

Let the dough rise (45 min-1 hour).

Roll out into two rectangles. Butter dough and sprinkle with brown sugar, cinnamon and raisins (optional...I don't do raisins).

Roll up and slice through with dental floss (works so great, just put it around the outside of the roll, cross it over on top and pull it tight).

Place on cookie sheet with a little room for growth in the oven.

Bake at 350 for 15 minutes (nope, you don't even have to have them rise again).

Frost with butter-cream frosting:

1/2 c. butter

1 1/2 tsp. vanilla

4 c. powdered sugar

3-4 tbs. half and half (I just use milk)

Cream butter, sugar and vanilla. Slowly add half and half (or milk), while beating until you get a smooth, spreadable consistency.

French Onion Chicken and Rice

Ingredients:

2 cups long grain white rice
2 cups milk
2 10 ounce cans cream of chicken soup
1 packet french onion soup mix
1 pound chicken tenderloins
1/2 cup grated Gruyere cheese ( don't use the cheese)
1 teaspoon parsley


Directions:
1.  Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

2 Add rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.

3.  Pour rice mixture into the baking dish and place chicken tenderloins over the top.

4.  Cover with foil and back for 60 minutes, stirring one halfway through cooking.

5.  Remove the foil and top with grated cheese.  Cover and return to oven for 15 minutes or until rice is tender.

6.  Sprinkle with parsley just before serving.



by buns in my oven

Carrot Cake

Cake:
2 c. sugar
2 c. flour, sifted
2 t. baking soda
2 t. cinnamon
1 t. baking powder
1 t. salt
1 t. allspice
4 eggs, beaten
1 1/2 c. veg. oil
3 c. carrots, grated

Frosting:
1 pkg. (8oz) cream cheese softened
1/2 c. butter, softened
1 pkg. (16 oz) powdered sugar~use small amounts at a time until desired taste
1 t. vanilla
chopped walnuts

Combine dry ingredients. Stir in eggs, oil and carrots.  Mix remaining ingredients.  Pour into greased 9 x 13" pan.  Bake at 325 for 35-40 minutes (until toothpicks come out clean).  Cool.
To make frosting~ mix all the ingredients but the nuts.  Frost cake and sprinkle with chopped walnuts.

Spaghetti Sauce (easy to freeze)

5 lbs. ground beef
3 T. olive oil
2 whole large yellow onions, diced
2 whole green peppers, seeded and diced
1 c. beef  broth
2 cans (28 oz) crushed tomatoes
1 can (14 oz) crushed tomatoes
1 can (4 oz) tomato paste
1 jar good store bought marinara sauce (I use any classico sauce)
1 t. ground oregano
1 t. ground thyme
4 whole bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red peppers (optional)
1/4 c. finely minced fresh parsley or 3 T parsley flakes

In a large pot over medium-high heat, brown the ground beef until totally browned.  Remove meat from pot with a slotted spoon and put into a bowl.  Set aside.

Discard any grease in pot, but do not clean the pot.  Drizzle in olive oil.  When it is heated, throw in the diced onion and diced bell pepper.  Stir it around for 1 1/2 minutes, then add the garlic.  Stir and cook for an additional minute.

Pour in the broth and allow it to bubble up and reduce for about 1 1/2 minutes.  Add crushed tomatoes, tomato paste, and marinara sauce.  Stir to combine, then add oregano, thymn, sugar, salt, bay leaves, and crushed red pepper.  Stir, then add cooked grounded beef  and stir to combine.  Place the lid on the pot and allow to simmer for an hour, stirring occasionally.  Add a little water or some low sodium broth if needs for liquid.

After an hour, add the minced parsley stir to combine cover with the lid and simmer for another 30 minutes.  Discard the bay leaves before serving.

One Pot Pasta Dish

12 oz pasta (linguine)
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in broth.  Sprinkle on top the pepper flakes and oregano.  Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of  the pot.  Serve garnished with Parmesan cheese.

One Pot Tortellini and Sausage in Tomato Cream Sauce

1 lb. package of Turkey Kielbasa
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese

1.  Cook the onion in a little olive oil until soft.  Add sliced turkey sausage and cook until browned.  Add chicken broth, tortellini, tomatoes, salt and pepper.  Bring to a boil, stirring often.  Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente.  Remove from heat and add cheeses reserving a handful for topping.  cover and let stand for five to ten minutes.  Garnish with green onions, if desired.  Serve hot.

Creamy Spinach and Sausage Pasta

6 oz. smoked sausage
1 T. olive oil
1 medium onion
1 (14.5 oz) can diced tomatoes w/chilies
2 c. chicken broth
8 oz. pasta
3 c. fresh spinach
1 c. (4 oz.) shredded montery jack
1 whole green onion

1.  Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil.  Saute the sausage over medium heat until it is nicely browned.  Drain off the excess fat.
2.  Dice the onion and add it to the skillet.  Continue to saute until the onion has softened.  Add the can of diced tomatoes with chiles and the chicken broth.  Stir to combined and any browned bits off the bottom of the skillet.
3.  Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid.  Place a lid on the skillet and allow the mixture to come up to a boil.  Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender.  Stir once or twice while the pasta cooks to keep it from sticking.
4.  Stir in the fresh spinach, one cup at a time, until wilted. If  you add it all at once,the skillet will be too full to stir.  Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
5.  Sprinkle the shredded cheese on top, replace the lid, and let it sit a few minutes, or until the cheese is melted.  Slice the green onions and sprinkle them over the top.  Serve hot!

Penne with Pumpkin and Sausage

8 oz whole wheat penne
1 lb. ground Italian Sausage
1 T. olive oil
2 shallots, finely chopped
4 garlic cloves, minced
1 c. low sodium chicken broth
12 oz pumpkin puree
1/2 c. heavy cream
1/2 c. crushed red pepper flakes
pinch ground cinnamon
salt/pepper to tast
granted romano cheese

1.  Cook pasta to al dente, according to package directions.  Drain and set aside.
2.  In a medium skillet brown sausage set aside
3.  In a skillet, over medium heat add oil and saute shallots and garlic for 3 minutes.
4.  Stir in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5.  Reduce heat to simmer 8-10 minutes to thicken.
6.  Stir in cooked penne, sausage, and cheese.
7.  Serve hot with grated Romano cheese
refrigerate any leftover

Cheesy Enchilada Casserole

Author: Six Sisters Stuff

Prep time:  20 mins

Cook time:  25 mins

Total time:  45 mins

Serves: 8

A delicious Cheesy Enchilada Casserole that your whole family will love!

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped or season with Onion powder or minced onion
• 2½ cups salsa
• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
• ¼ cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• ¼ teaspoon ground cumin
• 6 flour tortillas (8 inches)
• 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
• ¾ cup reduced-fat sour cream *Note: I used ½ cup
• 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• ¼ cup minced fresh cilantro

Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
5. The last & final layer should be a healthy dose of grated cheese.
6. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
7. Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Our Family’s Favorite Taco Salad

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
1/2 cup water
1 head iceberg lettuce
Tortilla chips
Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes.
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice, if you choose (I like to use more Catalina dressing, my kids love ranch, my mom likes to use just salsa, and my husband likes to mix salsa and ranch dressing together to make a “salsa ranch”).

Chicken Burrito Bowls

Ingredients:
2 cups cooked chicken, shredded (I used this Slow Cooker 3 Ingredient Chicken)
2 cups rice, cooked (you can use white rice, brown rice, or even quinoa)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
2 roma tomatoes, diced
1 green pepper, diced
1 onion, diced
1 avocado, diced
4 cups Romaine lettuce, shredded
(You could also top with your other favorite ingredients: green onions, olives, banana peppers, jalapenos, sour cream, guacamole, salsa, etc)
Homemade Greek Yogurt Chipotle Dressing

Directions:
To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with the chipotle dressing or your other favorite dressing (I sometimes mix salsa with ranch salad dressing and it’s yummy too!). It doesn’t get any easier than that!

Makes 4 servings.

Slow Cooker Santa Fe Chicken Salad

Author: Six Sisters Stuff

Prep time:  10 mins

Cook time:  6 hours

Total time:  6 hours 10 mins

Serves: 8

Ingredients

• 2 lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies, not drained
• 15 oz can black beans, drained
• 1 cup frozen corn
• 1 medium zucchini, diced
• ¼ cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• salt to taste
• 8 cups spinach or your favorite kind of lettuce
• 1 Avocado

Instructions

1. Place your chicken breasts on the bottom of the slow cooker. On top of the chicken dump in the chicken broth, beans (drained), corn, tomatoes, cilantro, zucchini, garlic powder, onion powder, cumin, and salt in the crock pot.
2. 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 to taste. Serve over spinach or lettuce. Serve with avocado slices on top.
3. (You can add our favorite dressing if you want.)

Fajita Salad

Author: Six Sisters Stuff

Recipe type: Main Dish, Side Dish

Cuisine: Mexican

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 4-6

Love fajitas, but not the calories? This fajita salad is for you!! Fresh romaine, corn, olives, chicken, tomatoes, red onions and peppers make it delish!

Ingredients

• 1-2 cups diced chicken
• 1 tablespoon olive oil
• 1 green pepper, sliced
• 1 red pepper, sliced
• ½ red onion, sliced
• ½ 1.25-oz package taco seasoning
• 1 fresh bunch romaine lettuce, chopped (or 1 bag)
• 1 cup corn (I used fire-roasted canned corn, drained)
• ½ cup sliced olives, drained
• 2 roma tomatoes, diced
• Chipotle Southwest Dressing or Chipotle Ranch for topping (I used the low fat version)

Instructions

1. In a large skillet over medium heat, brown chicken in olive oil.
2. Add in peppers and onion until they start to get a little bit tender (you don't want mushy peppers on your salad).
3. Remove from heat and stir in taco seasoning.
4. In a large bowl, combine lettuce, corn, olives, and tomatoes. Add in the chicken and peppers.
5. Serve with Chipotle dressing.

Notes

*Serving suggestion: top with crunchy tortilla strips

Chicken Cordon Bleu Casserole Recipe:

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 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

(Recipe adapted from Kraft Recipes)

Sausage Breakfast Casserole Recipe

Sausage Breakfast Casserole Recipe:

(Makes 12-18 servings)

Ingredients:

1/2-1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400 degrees.  Place a skillet over medium heat and add the sausage.  Break up the sausage as it cooks, letting it brown completely.  Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.  Spread the sausage over the dough.  Sprinkle the cheese on top of the sausage.  In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.  Pour the egg mixture over the top of the casserole.  Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

(Recipe from Bran Appetite)

Chicken Taco Casserole

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free) – or use our favorite homemade cream of chicken soup recipe
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, diced tomatoes (Ro-tel), black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe adapted from Plain Chicken

BBQ Chicken Pizza

BBQ Chicken Pizza in 10 minutes:(Makes 2 servings)

Ingredients:2 soft pitas (I found mine in the bakery section at Walmart)
1/4 cup BBQ sauce
2 Tablespoons of red onion, chopped
1/2 cup of mozzarella cheese, shredded
1/2 cup of Tyson’s pre-cooked grilled chicken (found in the frozen section at walmart)

Directions:Microwave your chicken until thawed. Then cut it into small pieces.  Next spread your BBQ sauce on both Pitas.  Put 1/4 cup of cheese on one pita and the other 1/4 of cheese on the other pita.  Add your onions and chicken on both pitas and place on a microwaveable plate.  Microwave one pita at a time for about 1 minute or until the cheese is melted.  Using a pizza cutter, cut the pita into 4 slices. Serve it Hot!

Chicken and Black Bean Enchilada Skillet Recipe

Author: Camille

Recipe type: Main Dish

Cuisine: Mexican

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

Serves: 5

Have dinner on the table in a matter minutes with this easy one-skillet meal!

Ingredients

• 8 (6-8") corn tortillas, cut into bite-size strips
• 3 cups cooked chicken, shredded
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 (10 oz) can Rotel (diced tomatoes and green chilis), undrained
• 1 (10 oz) can enchilada sauce
• 1 (15 oz) can black beans, rinsed and drained
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 1 cup shredded cheddar cheese, divided

Instructions

1. Spray a large skillet with non-stick cooking spray and place on stove over medium high heat.
2. Add tortillas, chicken, onion, and garlic to skillet and cook for about 5 minutes (or until onion is tender and translucent), stirring frequently.
3. In a medium bowl, mix Rotel, enchilada sauce, black beans, cumin, and garlic powder. Pour mixture over chicken in skillet and mix well.
4. Sprinkle half of the cheese on top, cover with lid, and let cook for 5 minutes- stirring occasionally. Top with remaining cheese and serve, topped with your favorite enchilada toppings (cilantro, sour cream, salsa, guacamole, etc).