CHILI-CHEESE QUESADILLAS

CHILI-CHEESE QUESADILLAS

INGREDIENTS:
LARGE BURRITO STYLE FLOUR TORTILLAS
1 (10 OZ.) CAN BEANLESS WOLF BRAND CHILI
1 (8 OZ.) PACKAGE CREAM CHEESE
1 CUP MEXICAN CHEESE

INSTRUCTIONS:
IN A MICROWAVE SAFE BOWL HEAT CREAM CHEESE AND CHILI; STIR. HEAT SKILLET TO MEDIUM HEAT. PLACE TORTILLA ON SKILLET AND SPREAD CHILI MIXTURE OVER TOP SIDE. ADD SHREDDED CHEESE TO ONE SIDE OF THE TORTILLA. HEAT UNTIL CHEESE HAS BEGUN TO MELT THEN FLIP CHEESE-LESS SIDE OF TORTILLA OVER THE OTHER SIDE AND FLIP TORTILLA OVER UNTIL GOLDEN BROWN OUTSIDES ARE ACHIEVED.

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!

CW CREATION

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.

CW CREATION

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.

CW CREATION

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.

CW CREATION

WILDER CHICKEN CASSEROLE

WHAT YOU'LL NEED:

3-4 chicken breast, cooked, diced

1 large container sour cream

1 tall can cream of chicken soup

1 small onion, diced

2 reg sized cans chopped green chili's

1 bag tortilla chips

1 bag of sharp shredded cheddar cheese

HOW TO MAKE IT:

-Cook chicken, and dice.  Add sour cream, soup, onion and green chili's to chicken and mix.

-Crunch up 1/2 bag of tortilla's fine.  

In a 9X13 dish, layer chicken mixture, tortilla chips (crunched), cheese; repeat until the chicken mixture is used.

Bake 350 degrees for 40 min, add a layer of cheese on top and continue baking for 5 more minutes.

CHEESY CHICKEN SPAGHETTI

CHEESY CHICKEN SPAGHETTI
★★★★

WHAT YOU'LL NEED:

1 ONION, CHOPPED

1 RED OR GREEN BELL PEPPER, CHOPPED

1 LB. VELVEETA, CUBED

1 10-OZ. CAN CREAM OF CHICKEN

1 10-OZ. CAN CREAM OF MUSHROOM

1 SMALL CAN OF MUSHROOMS, DRAINED (OPTIONAL)

1 10-OZ. CAN ROTEL OR DICED TOMATOES

3-4 CHICKEN BREASTS, CUBED (OR SHRED AFTER COOKED)

1 PACK SPAGHETTI

HOW TO MAKE IT:

ADD TO CROCKPOT CANNED ITEMS. CHOP ONION, PEPPER, AND CHICKEN, ADD ITEMS TO CROCKPOT. COOK ON MEDIUM HEAT 3-4 HOURS, STIR OFTEN. FOR LAST 30 MINUTES ADD THE VELVEETA CUBES. IN A SEPARATE POT COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. SERVE SAUCE OVER SPAGHETTI.

CHICKEN BACON RANCH

CHICKEN BACON RANCH
★★★★

WHAT YOU'LL NEED:
4 BONELESS/SKINLESS CHICKEN BREASTS

ONE YELLOW ONION, CHOPPED

2 CANS CREAM OF CHICKEN OR 1 CAN EACH OF CREAM OF CHICKEN & CREAM OF MUSHROOM

1 CAN ITALIAN SEASONED DICED TOMATOES

1 LARGE POUCH RANCH POWDER, ADD MORE TO TASTE

1 PACKAGE BACON BITS

1 CUP SOUR CREAM

1 BAG EGG NOODLES

CHEDDAR CHEESE (OPTIONAL)

HOW TO MAKE IT:

ADD TO CROCKPOT CHOPPED ONION, CANNED ITEMS, RANCH SEASONING, BACON, AND CHICKEN. COOK ON MEDIUM HEAT FOR 4 HOURS. REMOVE AND SHRED CHICKEN AND RETURN TO POT. ADD SOUR CREAM. COOK EGG NOODLES IN SEPARATE POT AS INSTRUCTED ON PACKET. SERVE CHICKEN SOUP MIX OVER PASTA. TOP WITH CHEDDAR CHEESE.

JACKIE'S CHILI

JACKIE'S CHILI
★★★★

WHAT YOU'LL NEED:
1 LB. GROUND MEAT
1 LARGE CAN DICED TOMATOES
1 LARGE CAN TOMATO SAUCE
1-2 CANS KIDNEY BEANS
1 SMALL ONION, CHOPPED
2 PACKETS CHILI SEASONING MIX
1 BOX ELBOW NOODLES
SHREDDED CHEDDAR CHEESE (OPTIONAL)
SALTINE CRACKERS (OPTIONAL)

HOW TO MAKE IT:
CHOP ONION INTO 1 INCH STRIPS, PLACE IN SKILLET WITH GROUND MEAT. BROWN GROUND MEAT AND SAUTEE ONION IN SKILLET. DRAIN. IN LARGE POT ADD DRAINED MEAT AND ONION MIX, DICED TOMATOES, TOMATO SAUCE, BEANS AND SEASONING MIX. STIR. BRING TO A BOIL, THEN LOWER TO MEDIUM HEAT FOR 30 MINUTES TO AN HOUR. IN SEPARATE POT BOIL ELBOW NOODLES, FOLLOWING DIRECTIONS ON BOX. DRAIN AND ADD TO CHILI WHEN READY TO SERVE. TOP WITH CHEESE AND/OR ADD CRUSHED CRACKERS.

EASY CHEESY NACHOS

EASY CHEESY NACHOS
★★★★

GREAT FOR A QUICK SNACK

WHAT YOU'LL NEED:
RESTAURANT STYLE TORTILLA CHIPS
PICANTE SALSA
SHREDDED CHEDDAR OR MEXICAN CHEESE


HOW TO MAKE IT:
PLACE TORTILLA CHIPS ON A MICROWAVABLE PLATE. LAYER PICANTE OVER CHIPS FIRST THEN COVER WITH SHREDDED CHEESE. MICROWAVE FOR 30 SECONDS OR UNTIL CHEESE IS MELTED. DON'T COOK FOR TOO LONG OR THE CHEESE WILL GET CRUNCHY.

EASY PEASY.

TIP: IF YOU WANT TO MAKE A LARGE BATCH, PLACE INGREDIENTS IN SAME FASHION ON A BAKING SHEET LINED WITH FOIL THEN COVER WITH FOIL AND BAKE AT 375 DEGREES FOR 5-8 MINUTES.

SPAGHETTI WITH MEAT SAUCE

Spaghetti with Meat Sauce

WHAT YOU'LL NEED:
1 BOX WHOLE GRAIN SPAGHETTI
1 LB. GROUND MEAT
1 JAR SPAGHETTI SAUCE
GRATED PARMESAN CHEESE (OPTIONAL)
GARLIC POWDER (OPTIONAL)
SALT
PEPPER
1/2 YELLOW ONION (OPTIONAL)

HOW TO MAKE IT:
BROWN MEAT IN A MEDIUM-SIZED SKILLET WITH CHOPPED ONION. SEASON MEAT WITH SALT, PEPPER, AND GARLIC POWDER. DRAIN MEAT RETURN TO SKILLET, REDUCE HEAT TO LOW AND ADD IN SPAGHETTI SAUCE. ADD PARMESAN CHEESE TO SAUCE TO THICKEN. IN SEPARATE POT COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS.

TRY THIS: IF YOU'RE LIKE ME AND LIKE THINGS SPICY ADD IN SOME CHILI POWDER AND/OR TABASCO (SMOKED CHIPOTLE FLAVOR IS THE BOMB). THE TABASCO WILL CHANGE THE FLAVOR, BUT IT'S YUMMY.

CW CREATION

BUFFALO CHICKEN SALAD

BUFFALO CHICKEN SALAD

★★★★★

WHAT YOU'LL NEED:
1 BAG OF SALAD 
RANCH DRESSING
FROZEN BONELESS BUFFALO CHICKEN
SHREDDED CHEDDAR OR BLUE CHEESE CRUMBLES
PICANTE SALSA
TORTILLA CHIPS

HOW TO MAKE IT: FILL BOWL 3/4 WITH SALAD, ADD A COUPLE TABLESPOONS OF SALSA, SPRINKLE WITH CHEESE, ADD DRESSING. CRUSH A HANDFUL OR SO OF CHIPS INTO THE MIX. HEAT FROZEN CHICKEN BASED ON PACKAGING INSTRUCTIONS. CUT CHICKEN INTO BITE-SIZED BITS AND ADD TO SALAD. THEN DEVOUR. (BECAUSE, YES, IT IS THAT GOOD.)

CRESCENT ROLL LASAGNA

CRESCENT ROLL LASAGNA

★★★★★

WHAT YOU'LL NEED:

1 JAR SPAGHETTI SAUCE (of your choice)
4 PILLSBURY CRESCENT ROLL TUBES
CHOPPED VEGGIES OF YOUR CHOICE (if desired)
GRATED PARMESAN CHEESE
SHREDDED MOZZARELLA CHEESE
1 POUND GROUND MEAT

HOW TO MAKE IT: Brown meat in a skillet on the stove. Once it's browned add in spaghetti sauce and sliced vegetables (my mom uses mushrooms and tomatoes). After that's all cooked add in some GRATED Parmesan cheese to thicken sauce. Next, take a baking sheet and spray with non-stick spray. Then, open up two crescent roll tubes and without tearing the pieces apart lie them DOWN LONGWAYS ON BAKING SHEET. Now, scoop the meat sauce onto the crescent rolls you just laid out and add the Mozzarella cheese to the top until meat is covered. After this, fold the edges over SLIGHTLY TO KEEP EVERYTHING INSIDE. Next, open up the remaining crescent roll tubes and cover the rest of the sauce. Now that you've got the lasagna prepped it's ready to bake. Put in oven preheated to 375 ℉ for 18-22 minutes, or until the crescent rolls are a nice light brown.

TRY THIS: If you like Ricotta cheese you can add this to the lasagna on top of the meat before you cover it. Just mix the Ricotta with some Parmesan and whah-lah. Also, if you like sesame seeds you can lightly butter the top of the lasagna when it's all covered and ready for the oven and sprinkle the seeds over the top and bake.

Delicious looking outside...

with an even more delicious inside! YUM!

LLAPINGACHOS

LLAPINGACHOS

★★
I made these for my spanish class my freshman year of high school- biggest pain ever to make, but sort of tasty. lol

What you'll need: 
4-6 whole potatoes
1 bag shredded cheddar or mexican cheese.

How to make it: Wash and peel potatoes (4-6). Cut potatoes into fourths and boil until soft all the way through. Mash up potatoes enough so that a small bit can be rolled into a ball. Take mashed potatoes and roll into 1-2 inch balls. Push a hole in the middle of each ball with your thumb so that it forms a bowl. Fill hole with shredded cheese and cover top of hole with mashed potatoes. Use your hands to flatten ball into an oval shape to prevent it from rolling around in the pan. Make as many as supplies will allow. Next in a pan pour a thin layer of vegetable oil to fry filled potato ovals. Over medium to light heat fry llapingachos until light brown. Fry each side.

Warning: Be careful not to burn your self with the oil! It tends to splash.

Note: This is a traditional Ecuadorian food. The process is long for such a simple food. But they're a fun way to just spend time with someone. I thought about adding bacon bits or chives but haven't tried it yet.

PANANACAKES

PANANACAKES (Banana Pancakes)

★★★

What you'll need:
1 cup flour
1 tablespoon sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg (beaten)
1 cup milk
2 tbs. vegetable oil
2 ripe bananas mashed

How to make it: Mix wet and dry ingredients separately. Then combine the mixtures. Batter will be lumpy. Cook on pan sprayed with non-stick oil. Cook on medium heat.

Tip: Eat with peanut butter spread over pancake or drizzle with chocolate syrup.

CHICKEN ALFREDO NACHOS

CHICKEN ALFREDO NACHOS

★★

What you'll need: 
1 bag Tortilla chips
1 rotisserie chicken
1 can drained and rinsed black beans
1 can jalapenos
1 jar of alfredo sauce.

How to make it: Cover a baking sheet with foil. Spread tortilla chips out on baking sheet over foil. Cut up rotisserie chicken in to small pieces and top the tortilla chips. Add beans and jalapenos, top everything with alfredo sauce. Bake in preheated oven at 375 ℉ for 10-15 minutes, and then broil for a couple minutes to make extra crispy.

Tip: Play around with this one. Add more ingredients that you enjoy. Also, this is a great way to use the leftovers from a rotisserie chicken. I know we never eat the whole thing at my house. :)

STIR FRY

STIR FRY

★★★★

What you'll need: 
Rice
meat of your choice (I use chicken)
bag of mixed frozen vegetables of your choice (I like to used a bag of broccoli florets, carrots, and green beans)
stir fry sauce

How to make it: If using frozen meat first defrost and cook thoroughly. I LET MY CHICKEN DEFROST THEN BOIL IT IN WATER. Prepare rice in a separate pot/RICE COOKER- HOW MUCH YOU MAKE DEPENDS ON HOW MUCH YOU PLAN TO EAT. When rice is cooked place rice, cooked meat, frozen vegetables, and sauce in large frying pan. Cover and heat to a simmer. Let sit for about 10 minutes, stir occasionally.

Tip: Stir fry is a great way to use left over chicken or steak. Also, a great addition to the stir fry is to crack an egg or two in with the mixture while it cooks.

TACO SOUP

TACO SOUP

★★★★★

What you'll need: 
1 Bag of tortilla chips
2 cans diced tomatoes
2 cans of corn
2 cans kidney beans
1 lb. ground beef or ground turkey (or other meat)
1 packet of Taco Seasoning
shredded cheddar cheese

How to make it: Defrost ground meat. Add everything (except tortilla chips) to a big pot without draining canned veggies. Cover and heat to a boil then simmer on medium-low. Cook for 30 minutes or until meat is fully cooked. Crush up tortilla chips in a bowl, add soup and sprinkle cheese over the top. Enjoy!

TIP: Add some of your other favorite veggies! Or add a freshly diced onion! :)