Crock Pot Chicken Burritos

4 chicken breasts
1 jar salsa
1 can black beans
Soft tortillas
Shredded cheese
Sour cream

Put chicken, salsa and black beans in crock pot. Cook on low 6 hours. Before serving, shred the chicken and return to crock pot. Place chicken mixture in middle of tortilla with cheese and sour cream. Roll up and enjoy!

Chicken and Wild Rice

5 boneless skinless chicken breasts
1 pkg. Uncle Ben’s long grain and wild rice
1 can cream of mushroom
1 can cream of chicken
1 can cheddar cheese soup
1 ½ c. water
Line bottom of 9x13 pan with foil. Place chidken in pan. Combine all soups and water. Add rice to soup mixture. Pour over the chicken. Sprinlke seasoning pkg over top. Cover and bake. 325° for 2 ½ hours

*Submitted by Melissa Merrill

Cheesy Beef Burritos

1/2 lb. hamburger 2t. chili powder
1 can (15oz) black beans, drained and rinsed
1/2 c. salsa
3/4 c. shredded cheese
4 flour tortillas
1/4 c. sour cream
1 chopped tomato
1 c shredded lettuce

Cook meat and chili powder in skillet. Add beans and salsa; cook 5 minutes or until heated through. Remove from heat. Stir in cheese. Spread meat mixture down centers of tortillas/ top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

Tortilla Soup

2T. Kraft zesty Italian dressing
2 cloves garlic, minced
2 cans (14 ½ oz. each) chicken broth
1 ½ c. water
3 frozen boneless skinless chicken breasts
1 can tomato sauce
Toppings:
Crushed tortilla chips shredded cheese
Sour cream chopped avocado

Mix dressing and garlic in saucepan; cook on med hi for 1 min. Gradually add broth and water, stirring until blended. Add chicken. Bring to boil. Reduce heat to med-low; simmer 20 minutes or until chicken is cooked through. Remove chicken from broth mixture; Pour broth through a fine-mesh strainer; return broth to pan. Shred chicken; return to pan. Stir in tomato sauce. Cook until heated through.

*Submitted by Melissa Merrill

Super Chocolaty Brownies

1 1/2 c. melted butter
3 c. white sugar
3 t. vanilla extract
4 eggs
1 1/2 c. flour
1 1/2 c. unsweetened cocoa
1 t. salt
12 oz. bag choc. Chips


Preheat oven to 350ºº Blend butter, sugar and vanilla in mixing bowl. Beat in each egg one at a time. Combine flour, cocoa, and salt separately and add to sugar mixture slowly. When fully missed, add choc. Chips and spread in 9X13 greased glass pan. Cook 35-45 minutes.

*Submitted by Shah'ada Ghan

Colored Popcorn Balls

12 c. popped popcorn
1.5 oz. Jello powder
½ c. granulated sugar
½ c. corn syrup

Put gelatin , sugar and syrup into a pot. Heat and stir to dissolve. Bring to a rolling boil. Pour over popcorn in a large bowl. Stir until all popcorn is coated. Form into balls with lightly buttered hands.

*Submitted by Tyler Merrill

Drum roll please...

This is a recipe I don't share with everyone!! I love fish but I hate the fish flavor that comes along with fish! But here is my Salmon Recipe!!!!! A trick with any fish to take away the fish flavor is to cut off the scales from the fish. You need a filet knife to make it easiest!
Cover your baking sheet with tin foil (I do this every time I use my baking sheets, it helps with clean up and also helps them last longer). Then put more tin foil down to cook your salmon in it. Sprinkle seasoning salt, salt and pepper on the tin foil. Place your salmon (thawed and de-scaled) on top. Cut small slits in salmon to help with flavoring. Season. Put enough butter, but not too much to make greasy, on top of salmon. Then cut up zucchini and tomatoes and put on top of salmon. Season with your seasoning salt, salt and pepper through out the whole meal. Fold up just like a tin foil dinner making sure all steam will stay in. Preheat oven to 350 and cook. For 2 people it usually takes 30 minutes. To make enough for a family it takes a little over an hour. I serve it with rice and it is so good!!!

Fast and Easy

A few things I've discovered and tried!!!!
1-If you need a meat dish to go along with your sides. Get your chicken (I love tyson chicken tenders) and dip in olive oil and then in crushed Ritz crackers and bake!! It's so yummy and keeps it so moist!!
2-Usually by the meat there is this amazing stuff called Lloyds. I love the barbeque shredded pork. If you put it in a tortilla with refried beans, cheese, salsa, olives, lettuce, and whatever you like!! It's fast and so so good!!!
3-Tin foil dinners!! You can wrap anything in tin foil and bake for 30-45 min and it keeps everything moist and keeps in the flavor!!!

Creamy Bow-Tie pasta with Chicken and Broccoli

3 c. bow-tie pasta, uncooked
4 c broccoli florets
3 tbsp. Kraft roasted red pepper Italian with parmesan dressing
6 boneless skinless chicken breast halves
2 cloves garlic, minced
2 c. tomato-basil spaghetti sauce
4 oz. neufchatel or cream cheese, cubed
1/4 c. grated parmesan cheese
cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking for 4 to 5 min. or unti chicken is cooked through
Drain pasta mixture; return to pan and set aside. Add pasta sauce and cream cheese to chicken skillet; cook on medium-low heat 2-3 min. or until cream cheese is completely melted, misture is well blended and chicken is coated with sauce, stirring occasionally. remove chicken from skillet and keep warm. Add sauce mixture over pasta mixture; mix well. transfer to 6 serving bowls.
Cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. Sprinkle evenly with parmesan cheese.

Bruchetta'n cheese-stuffed chicken breasts

1 can Italian style diced tomatoes, undrained
1 1/4 c shredded mozzarella cheese
1/4 c chopped fresh basil
1 pkg. chicken stove top stuffing
8 small boneless skinless chicken breast halves
1/3 c. kraft roasted red pepper Italian with Parmesan dressing.
Preheat oven to 350. Combine tomatoes, 1/2 c of the cheese, the basil and dry stuffing mix; stir just until moistened.
place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick.
Repeat with remaining chicken, adding 2 at a time to bag. Place chicken, top-side down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seamsides down, in 13x9 inch baking dish. Drizzle evenly with dressing.
Bake 40 min. Sprinkle with remaining 3/4 c cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.

Easy Chicken Cordon Bleu

1 pkg. chicken stove top
6 small boneless skinless chicken breast halves
6 slices thin sliced smoked ham
1 can cream of chicken soup
1 tbsp. dijon mustard
6 swiss cheese slices
preheat oven to 400. Prepare stuffing mix as directed on package. set aside.
place chicken in 13x9 inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.
Bake 25 min. or until chicken is cooked through. Top with cheese. Bake an additional 5 min. or until cheese is melted.

Twice-Baked Deviled Potatoes

These are so good and so fast!!
4 small baking potatoes
1/4 c. butter, softened
1/4 . milk
1 c. (4 ounces) shredded cheddar cheese
1/3 c. real bacon bits
2 green onions, chopped
1 tsp. dijon mustard
Dash paprika
Scrub and pierce potatoes; place on microwave-safe plat. Microwave, uncovered, on high for 7-10 min or until tender, turning once. Let stand for 5 minutes. cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving thin shells.
In large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and paprika. Spoon into potato shells. Return to the microwave safe plate. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Fajita Skillet

I have searched for an amazing fajita recipe and none of them have ever matched up to the ones you get at a restaurant UNTIL....I found this one!! And I LOVE it!!!
2 flour tortillas (10 in. cut into 1/2 in strips) I like the uncooked ones!!!
3 tbs. olive oil, divided
1/2 lb. boneless skinless chicken breasts, cut into strips
1/2 lb. boneless beef sirloin steak, cut into strips
1 medium green pepper, sliced
1 small onion, sliced
2 tbs. soy sauce
2 tsp. brown sugar
1/2 tsp. chili powder
1/2 tsp. ground cumin-i hate cumin so it tastes good w/o it too
1/4 tsp. pepper
1 tsp. cornstarch
2 tbs. lime or orange juice-fresh
1 cup cubed fresh pineapple
1 medium tomato, coarsely chopped
In a large skillet, fry tortilla strips in 2 tbs. oil on both sides for 1 min or until golden brown. Drain on paper towel.
In the same skillet, cook the chicken and beef. Drain and wipe pan clean. Put meat back in skillet and add green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 min.
In a small bowl, combine cornstarch and lime/orange juice until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 min or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips.

Onion Dinner Rolls

Submitted by: Melissa Merrill

1/2c. melted butter
1 1/2t. dried parsley
1/2t. dill weed
1T minced onion (dried or fresh)
2T. grated Parmesan cheese
10oz. tube refrigerated buttermilk biscuits

Place melted butter in a bowl: stir in herbs, onion and Parmesan. Cut each biscuit into quarters: dip into butter mixture, coating all sides. Arrange biscuits in a greased 9x9 baking pan. Bake at 425 degrees for 15 minutes

Chicken Alfredo Soup

Submitted by: Nicole Arbuckle

1 bunch of fresh broccoli (chopped)
2 carrots (chopped)
1 medium onion (chopped)
1/2 red bell pepper (chopped)
1 garlic clove (finely chopped or put through a garlic press)
1 14 oz. can of chicken broth
2 cups cooked chicken (diced)
1 16 oz. jar of alfredo sauce

Basically, throw everything together in a pot and cook until the vegetables are tender. Takes maybe a half an hour, and then you have a great soup! You can also garnish with freshly grated parmesan cheese and freshly chopped basil if you want the more fancy presentation

Jenny's Chicken

Submited by: Katie Evans

8-10 chicken tenders or however many your family would eat.
1 packet Ranch dressing mix.
Sprinkle Ranch dressing mix over chicken and cook in your crock pot on low for 5 to
6 hours. You can shredd your chicken after about 4 hours. 1/2 hour before you are ready to eat add..
1 pkg. 8 0z. cream cheese
1 can of cream of chicken soup.
mix the soup and cream cheese together and pour over the chicken. let cook
or simmer another half hour or so. you can serve it over rice or noodles.
You can also sub. the Ranch dressing for Italian and the soup for cream of
mushroom. Both ways are really good and really eaisy.

Chef Salad

Chef salads are so easy!! I put broccoli, snow peas, chicken (tyson has a grilled sliced chicken in the lunch meat area that is perfect for salads!!!) eggs (which you can boil on Sunday and use anytime during the week), carrots, and tomatoes!! You can add any favorites and use any lettuce you like!! I also find that if I display it like this it is FUN to eat!!

Lasagna Soup

1 lb. Italian Sausage (mild)

½ c chopped onion

3 small zucchini

1 box Hamburger Helper Lasagna

2 cans corn, not drained

2 cans diced tomatoes (any variety)

2 Tbsp Parmesan cheese

5 cups water

Brown sausage and onion. Pour sausage and onion into stock pot and add corn, tomatoes, water, cheese and lasagna season packet (not noodles.) Bring to boil and simmer for 10 minutes. Add noodles and zucchini and boil another 10 minutes or until done. Serve and top with Parmesan cheese.

Deborah Reece- thanks mom!!!

Homemade Chicken Pot Pie

I made this for dinner last night and was amazed at how quick it was to make and how good it was! This does take a bit of planning...if this is what you're making make sure you get the puff pastry out of the freezer and let it thaw a few hours. If you do forget to do this just microwave it for a bit!

Prep Time:10 min
Total Time:40 min
Makes:6 servings

2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, lightly beaten

PREHEAT oven to 400ºF. Heat dressing in large skillet. Add chicken; cook and stir 5 min. or until cooked through. Stir in vegetables, soup and VELVEETA. Spoon into greased 9-inch square baking dish.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape.

PLACE dish on baking sheet. Bake 30 min. or until deep golden brown. Let stand 5 min. before serving.

Pork potstickers

This one is one that takes a little more time....fun to make with a friend!!!
1 leek, cleaned and thinly sliced
about 3 cups shredded napa cabbage
1 garlic clove, pressed
1 medium carrot, grated on finest holes of grater
1 (1 in) fresh ginger, peeled and grated
2 tsp. soy sauce
1 lb. ground pork
1 egg
2 tbs. finely sliced scallion
Heat the oil in a large nonstick skillet over medium heat. Add the leak and cook until it begins to soften, about 4 min. Add the cabbage, garlic, and vinegar and cook, stirring, until the cabbage is soft, about another 4 min. Remove from heat and stir in the carrot, ginger, and soy sauce. Cook the ground pork. Then add what you cooked, ground pork, scallion, egg...everything. Keep regrigerated until ready to use.
To make the potstickers:
1 pack square wonton wrappers (usually in the produce department)
1/2 c. water
1 tbs. vegetable oil
Lay a wonton wrapper on the work surface and put a heaping teaspoon of filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper. Pinch the edges together to form four right angles.
To cook the potstickers, heat the oil in the skillet over medium-high heat. Place all of the potstickers upright into the pan and cook, without disturbing them, until browned on the bottom, just a couple of minutes. Add the water to the pan and immediately cover (it's adding water to oil so it will pop like crazy-I hold the lid so there is just a small opening then pour the water in and as soon as it burns me I shut it even if all the water isn't in). Allow the potstickers to steam for about 3 min, then remove the skillet lid (it will quit popping). Continue cooking until the water has nearly evaporated. If you have too many to eat then they are great if you put them in a tupperware and freeze up to 3 weeks!!!
The best way to clean a leek: whittle away the tough green leaves, leaving the tender whites. Cut the leek in half lenghtwise, rinse under cold water from top to bottom so the grit in between the leaves runs out of the bottom.

Mama D's Pizza

1 can refrigerated pizza dough (like pillsbury pop cans)
1 lb. ground beef
1 can diced italian tomatoes
Lightly grease (I love pam!!) a square 9x9 pan. Press the pizza dough into the pan.
Cook beef and add tomatoes (I like to keep a little of the juice in it so it doesn't get to dry).
Pour the beef and tomato mixture into pizza dough. Bake according to pizza dough directions.
You can add cheese on top, onions, or anything else you can think of!!!

Shortcut Chicken Manicotti

This is Melissa, Kristin's sister! I decided to join her because we call eachother every night to see what new recipes the other has. So, this is a GREAT and fast recipe I tried last night! It really is fast and is super yummy...give it a try

Prep Time:10 min
Total Time:1 hr
Makes:4 servings, three stuffed manicotti each

1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.

STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.

New Beginnings!!

So, I want to be a better wife and I figure if I can cook and feed my husband something healthy then I'm doing better!! I am NOT a chef. You will not find anything absolutely amazing on this blog-unless of course I feel a itch to spend 6 hours in the kitchen one day- but that's unlikely!! I like to eat as healthy as possible. I like to use organic when it tastes good! I don't buy anything with enriched flour and we don't eat much with sugar in it. I don't like to buy expensive wines or unknown spices either. Hopefully this can help someone. At least it will organize my recipes for me!! Enjoy and Bon Apetite!!