This recipe is from my sweet friend Aprille. This is a perfect soup for the fall time!!
1T chili powder 1T chopped fresh garlic 1/2 tsp cumin 4 C chicken broth 1 can black beans with the liquid 1 15oz can pumpkin 1 C frozen corn 3/4 C salsa
4 or 5 chicken breast or a rotisserie chicken
You can cook this two ways. Simmer frozen chicken in the chicken broth for a few hours, then shredded it,and add the rest of the ingredients and heat on low for a few hours to let the spices sink in. Or just add a rotisserie chicken with all the ingredients and let simmer for a few hours.
Serve with chips, sour cream, cheese, avocado, cilantro
1 pound boneless chicken breasts 1 teaspoon taco seasoning Salt, to taste
1/2 cup enchilada sauce 4 ounces cheddar cheese, shredded 3 green
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. 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 350º for 10-20 minutes, until hot and bubbly.
Scatter the green onions over the top.
4 boneless, skinless chicken breasts 1 bottle of your favorite bar-b-que sauce 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. Place in a baking pan. Top
breast with bar-b-que sauce, 1/4 c. cheese, 1/4 c.
green onions and one tablespoon of bacon bits.
Place in oven and bake
for 30 minutes or until
chicken is done.
Preheat oven to 350 degrees. Mix eggs, vanilla, applesauce,
banana and honey together in a bowl. Add in oats, salt,
baking powder, flax and cinnamon and mix well with wet
ingredients. Finally pour in milk and combine. The batter
will look runny, but that is ok. Spray a 12 count muffin tin
with cooking spray or use cupcake liners. Pour mixture evenly
into muffin tin cups. If using toppings add them onto the tops
of muffins now. Bake 30 minutes until a toothpick in center
comes out clean. Cool and enjoy!
We made these for dinner tonight(I doubled the recipe for my big family and served with a green salad). Not only are they super tasty, they are super easy! Your kids can help you roll them up and they are ready in less than 15 minutes! This is the perfect kid-friendly weeknight meal.
DIRECTIONS: Preheat oven to 375 degrees. Unroll crescent dough; seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle. Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased cookie sheet.
Mix together italian seasoning and melted butter. Brush over the tops of the roll ups. Bake for 10-12 minutes or until golden brown.
1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix (I only used 1/2 package)
1 tsp. cumin
1 tbsp. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen
Place chicken in bottom of slow cooker. Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.
Jenn's Notes: This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible) and I even used 1/2 as much ranch seasoning! I added some water at the end to reach my desired consistency.