CREAMY PESTO SAUCE

CREAMY PESTO SAUCE

INGREDIENTS:
1 PACKET DRY PESTO MIX
1 CUP MILK OR WATER
1 (10.5 OZ.) CANS CREAM OF CHICKEN

INSTRUCTIONS:
IN A POT MIX TOGETHER MILK OR WATER, CREAM OF CHICKEN, AND PESTO MIX. HEAT OVER MEDIUM-LOW HEAT UNTIL WARM. SERVE OVER CHICKEN OR PASTA. 

CREAMY PESTO CHICKEN AND PASTA

CREAMY PESTO CHICKEN AND PASTA

INGREDIENTS:
3-4 CHICKEN BREASTS
2 (10 OZ.) CANS CREAM OF CHICKEN
1 CUP MILK
1 PACKET PESTO MIX
2 TBSP. OLIVE OIL
PENNE PASTA
GREATED PARMESAN CHEESE (OPTIONAL)

INSTRUCTIONS:
IN A BOWL, MIX TOGETHER CREAM OF CHICKEN, MILK, PESTO PACKET, AND OIL. PLACE WHOLE CHICKEN BREASTS IN CROCKPOT AND COVER WITH MIXTURE. COOK ON LOW FOR 3-6 HOURS. ONCE CHICKEN IS THROUGHLY COOKED, REMOVE FROM CROCKPOT AND CUT INTO ONE INCH CUBES OR SHRED. RETURN CHICKEN TO CROCKPOT, MIX. SERVE OVER PENNE PASTA.

CHICKEN AND GREEN CHILI QUESADILLA

CHICKEN AND GREEN CHILI QUESADILLAS

INGREDIENTS:

LARGE BURRITO STYLE FLOUR TORTILLAS
1 (12.5 OZ.) CAN CHUNK CHICKEN, DRAINED
1 (4 OZ.) CAN GREEN CHILIES, DRAINED
2-4 CUPS SHREDDED MEXICAN CHEESE
CHUNKY SALSA (OPTIONAL)
SOUR CREAM (OPTIONAL)
REFRIED OR BLACK BEANS (OPTIONAL)

SPICES:
DASH OF CUMIN OR TACO SEASONING

INSTRUCTIONS:

IN A BOWL MIX TOGETHER SEASONING, CHICKEN, CHEESE, AND GREEN CHILIES. HEAT SKILLET OVER MEDIUM HEAT. PLACE TORTILLA ON SKILLET AND SCOOP CHICKEN/CHEESE MIXTURE ONTO ONE HALF OF TORTILLA. LET CHEESE BEGIN TO MELT. FLIP PLAIN HALF OVER CHEESE HALF. CONTINUE TO COOK/FLIP UNTIL ALL CHEESE IS MELTED AND BOTH SIDES OF TORTILLA IS LIGHT BROWN.

OPTIONAL: SPOON A SMALL AMOUNT OF SALSA AND SOUR CREAM ONTO PLAIN HALF OF TORTILLA BEFORE FLIPPING OVER CHEESE HALF. OR SET ASIDE AND DIP QUESADILLAS.

THIS TASTE GREAT WITH MY HOMEMADE JALAPEÑO RANCH SAUCE!

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JALAPENO RANCH SAUCE

JALAPENO RANCH SAUCE

INGREDIENTS:

4 OZ. CREAM CHEESE, SOFTENED

1-1 1/2 FRESH JALAPENO PEPPERS OR JARRED JALAPENOS

1 PACKET DRY RANCH SEASONING
1- 1/2 CUP MAYONNAISE OR PLAIN GREEK YOGURT
1 /2 CUP SOUR CREAM

MILK, TO THIN SAUCE
1/2 BUNCH CILANTRO

INSTRUCTIONS:

CHOP JALEPENOS AND REMOVE SEEDS (KEEP SEEDS FOR SPICIER SAUCE). PLACE JALEPENOS INTO BLENDER ALONG WITH SOUR CREAM, CREAM CHEESE, MAYO, AND ENOUGH MILK TO HELP SAUCE BLEND. BLEND ON HIGH UNTIL MIXTURE REACHES A CONSISTENT SMOOTH TEXTURE. ADD IN MORE MILK AS NEEDED. ADD RANCH SEASONING AND CILANTRO UNTIL DESIRED FLAVOR IS REACHED. PLACE MIXTURE IN BOWL, COVER AND ALLOW TO CHILL. SERVE WITH QUESADILLAS, TAQUITOS, OR OVER NACHOS.

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MEDITERRANEAN DELI WRAP

MEDITERRANEAN DELI WRAP

INGREDIENTS:

1 LARGE FLOUR WRAP OR 1 BURRITO STYLE TORTILLA
4-8 SLICES OF DELI TURKEY OR OTHER DELI MEAT
1 TBSP. FETA CHEESE CRUMBLES
1/4 AVOCADO (DICED)
3 SLICES TOMATO
1/4-1/2 CUP BABY SPINACH LEAVES
1/4 CUP CUCUMBER (SLICED OR DICED)
1-2 TSP. WISHBONE MEDITERRANEAN ITALIAN DRESSING

INSTRUCTIONS:

LAY OUT TORTILLA, ADD MEAT, VEGGIES, AND CHEESE. DRIZZLE ITALIAN DRESSING OVER INGREDIENTS OR USE AS A DIPPING SAUCE. ROLL TORTILLA AND SLICE INTO ONE INCH THICK SLICES. ENJOY!

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CREAMY RANCH AND GARLIC CHICKEN BURRITOS

CREAMY CHICKEN RANCH BURRITOS

INGREDIENTS:

1 PKG. LARGE BURRITO STYLE OR SOFT TACO FLOUR TORTILLAS
2-4 CHICKEN BREASTS (COOKED AND SHREDDED)
1 CUP CHICKEN BROTH
1 (4 OZ.) CAN GREEN CHILIES (OPTIONAL)
4 OZ. CREAM CHEESE (SOFTENED)
1 CUP SHREDDED MONTEREY CHEESE
1 CUP SHREDDED COLBY JACK OR MEXICAN CHEESE
2 TBSP. RANCH POWDER
2 CUPS RICE (UNPREPARED)
CILANTRO (OPTIONAL)
LIME JUICE (OPTIONAL)

SPICES:
2 TSP. GARLIC POWDER
1/2 TSP. CUMIN
1/2 TSP. ONION POWDER

INSTRUCTIONS:

CHICKEN:
IN A CROCKPOT ADD CHICKEN BREAST, 1 CUP WATER, 1 CUP CHICKEN BROTH, 1/2 THE GREEN CHILIES, 1 TSP. GARLIC POWDER, 1/2 TSP. CUMIN, AND 1/2 TSP. ONION POWDER; COOK ON LOW FOR 4-6 HOURS. REMOVE COOKED CHICKEN, ALLOW TO COOL, SHRED.

RICE:
PREPARE RICE ACCORDING TO PACKAGE INSTRUCTIONS, BUT COOK IN CHICKEN BROTH INSTEAD OF WATER. ADD OTHER HALF OF GREEN CHILIES IF DESIRED. ONCE RICE IS DONE AND HAS HAD TIME TO COOL ADD A SPRITZ OF LIME JUICE AND 2 TBSP. CHOPPED CILANTRO.

GARLIC RANCH SAUCE:
TO SOFTENED CREAM CHEESE ADD RANCH POWDER AND 1 TSP. GARLIC POWDER. ADD MIXTURE TO SHREDDED CHICKEN AND STIR WELL.

PLACE THE DESIRED CHICKEN MIX:RICE:CHEESE RATIO IN EACH TORTILLA AND WRAP. SERVE WARM, OR IF FREEZING, ALLOW ALL INGREDIENTS TO COOL COMPLETELY BEFORE PREPARING BURRITOS AND WRAP INDIVIDUAL BURRITOS IN PLASTIC WRAP, THEN PLACE IN A FREEZER BAG MARKED WITH THE CONTENTS AND DATE.

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LASAGNA

LASAGNA

INGREDIENTS:

1LB. GROUND BEEF
3 LARGE EGGS
9 LASAGNA NOODLES
1 1/2 JARS SPAGHETTI SAUCE
6 CUPS SHREDDED MOZZARELLA CHEESE
1 1/2 CUPS COTTAGE CHEESE
1/8 CUP GRATED PARMESAN CHEESE

SPICES:
1 TSP ITALIAN SEASONING
1 TSP OREGANO
1/2 TSP GARLIC POWDER
1/2 TSP ONION POWDER
1/4 TSP PEPPER

INSTRUCTIONS:

BOIL PASTA ACCORDING TO PACKAGE INSTRUCTIONS; DRAIN AND SET ASIDE. SEASON BEEF WITH GARLIC POWDER, ONION POWDER, AND PEPPER. COOK AND DRAIN GROUND BEEF; RETURN BEEF TO SKILLET ON LOW HEAT AND ADD SPAGHETTI SAUCE, ITALIAN SEASONING, OREGANO, AND PARMESAN CHEESE. IN A SEPARATE BOWL, ADD EGGS, 3 CUPS OF MOZZARELLA, AND COTTAGE CHEESE, MIX WELL.

IN A 9X13 BAKING PAN SPOON A THIN LAYER OF SAUCE ON THE BOTTOM TO PREVENT NOODLES FROM STICKING. NEXT, LAYER NOODLES FOLLOWED BY 1/3 OF THE SAUCE AND TOPPED WITH 1/3 OF THE CHEESE MIXTURE. REPEAT LAYERS TWICE. TOP ALL WITH THE REMAINING MOZZARELLA. COVER WITH FOIL AND BAKE IN OVEN AT 350ºF FOR 45 MINUTES.

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PARMESAN GARLIC BREAD

PARMESAN GARLIC BREAD

INGREDIENTS:
1 LOAF ITALIAN OR FRENCH BREAD OR SIX SLICES WHITE BREAD
1/2 CUP UNSALTED BUTTER (SOFTENED)
2 TSP MINCED GARLIC
1 TBSP MINCED PARSLEY
1/4 CUP GRATED PARMESAN

INSTRUCTIONS:

PREHEAT OVEN TO 350ºF

MIX TOGETHER IN BOWL, BUTTER, GARLIC, PARSLEY, AND PARMESAN. SLICE LOAF IN HALF HORIZONTALLY. SPREAD MIXTURE OVER BOTH HALVES AND PLACE HALVES TOGETHER AGAIN. WRAP LOAF IN FOIL AND BAKE FOR 15 MINUTES. REMOVE FROM OVEN AND ALLOW TO COOL. CUT BREAD AND SERVE.

FOR SLICED BREAD, SPREAD MIXTURE OVER BOTH SIDES OF EACH SLICE. PLACE SLICES SPREAD OUT ON A BAKING SHEET AND BAKE FOR 7 MINUTES, FLIP SLICES OVER AND CONTINUE TO BAKE FOR 7 MINUTES. REMOVE FROM OVEN.

CROCKPOT BBQ CHICKEN AND RICE

CROCKPOT BBQ CHICKEN AND RICE

INGREDIENTS:
4-6 CHICKEN BREAST (CUT INTO 1" CUBES)
1 (12 OZ.) BOTTLE BARBECUE SAUCE
1/2 CUP BROWN SUGAR
1/4 CUP WHITE VINEGAR
1/8 TSP CAYENNE PEPPER
1 TSP GARLIC POWDER
2 CUPS RICE (UNPREPARED)

INSTRUCTIONS:
CUT CHICKEN INTO ONE INCH CUBES. MIX TOGETHER BARBECUE SAUCE, SUGAR, VINEGAR, AND SPICES. ADD CHICKEN TO MIXTURE AND STIR TOGETHER. COOK IN CROCKPOT ON LOW FOR 4-6 HOURS.

IN A SEPARATE POT, COOK RICE ACCORDING TO PACKAGE INSTRUCTIONS. SERVE FINISHED BBQ CHICKEN OVER RICE.

CHICKEN ENCHILADA RICE CASSEROLE

CHICKEN ENCHILADA RICE CASSEROLE

INGREDIENTS:
3 CHICKEN BREASTS (SHREDDED) OR 2 (12.5 OZ) CANS CHICKEN
3 CUPS MONTEREY JACK CHEESE
2 CUPS RICE (UNPREPARED)
1 (12 OZ.) CAN ENCHILADA SAUCE
2 BURRITO SIZE FLOUR TORTILLAS
1/3 CUP SOUR CREAM
1 CAN CORN (DRAINED)
SALT AND PEPPER TO TASTE

OPTIONAL:
CILANTRO
1/2-1 TSP GARLIC SALT
1/2-1 TSP ONION POWDER
1/2 TSP CAYENNE PEPPER
1/2 TSP CUMIN

INSTRUCTIONS:
COOK CHICKEN AND SHRED. PREPARE RICE AS DIRECTED ON PACKAGE. MIX TOGETHER PREPARED CHICKEN AND RICE, 3/4 CAN OF ENCHILADA SAUCE, 2 CUPS CHEESE, CORN AND SOUR CREAM. ADD SPICES TO TASTE. NEXT, IN A CASSEROLE DISH, COVER BOTTOM OF PAN WITH A LIGHT LAYER OF ENCHILADA SAUCE TO PREVENT TORTILLAS FROM STICKING. COVER BOTTOM OF DISH WITH TORTILLAS THEN ADD CHICKEN AND RICE MIXTURE TO DISH AND COVER WITH FOIL. PREHEAT OVEN TO 350ºF AND BAKE FOR 25 MINUTES. UNCOVER AND TOP WITH REMAINING CHEESE, RETURN TO OVEN FOR 5 MINUTES OR UNTIL CHEESE IS MELTED. REMOVE FROM OVEN, GARNISH WITH CILANTRO. SERVE.

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