Slow Cooker Mexican Haystacks

Ingredients
1/2 package taco seasoning
4 boneless skinless chicken breasts
3 cups salsa

Toppings
1 can corn
1 can black beans
1 can sliced black olives
1 red pepper, chopped
1/2 cup cheese
1/4 cup sour cream

Directions:

Place chicken in slow cooker.  Sprinkle taco seasoning on top, then spoon salsa over the chicken.  Cook on high for 4 hours or low for 6-8 hours.  Shred meat.

Serve chicken over rice and add toppings.    You could also include cilantro, avocado, hot sauce, anything you want really.

I found this recipe here. 

Chicken enchiladas

Mix:
1 can cream of chicken soup
1/2 cup sour cream
8 oz cream cheese softened
1/4 cup salsa
1 tsp taco seasoning
1 small can chopped green chiles

Add:
Shredded cooked chicken.  Mix well.  Place mixture in tortillas and roll.  Place in a greased baking dish.  Drizzle with enchilada sauce (red or greeen).  Sprinkle with cheese.  Bake at 350 for 25 minutes.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

Ingredients:

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)

8-10 flour tortillas

1 pound Monterrey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

I found this recipe here.

Chicken Enchiladas

Ingredients

Chicken
1 block of cream cheese
1-2 cans of green chiles
Salt, pepper, and onion powder to taste
tortillas
green enchilada sauce
cheese


Cook and shred chicken.  Add cream cheese and stir together til creamy.  Add chiles, salt, pepper, and onion poder and stir.  Add the filling to the tortillas.  Once in the pan, cover with the enchilada sauce and cheese.  Bake at 350 for 30 mins.

Crock Pot Cheesy Chicken

1 cup of chicken stock
1 cup of colby jack cheese
1 green pepper diced
1 red pepper diced
1 pound of chicken breast
1/2  tsp of red pepper flakes
8 oz cream cheese
pinch of cayenne pepper
1/2 tsp pepper
1/2 tsp of salt
1/2  tsp garlic powder
1/2 tsp onion powder
Optional- Rice
(cooked)

Set crock pot to low.  Add all ingredients except colby jack cheese.  Cook for 6 hours.  Add Colby Jack cheese and cook for 1 to 1.5 hours.  Shred the chickn.  Stir and serve over rice.

Vegetable Cheese Soup

I found this recipe here. 

• 2 (10 3/4 oz) can of chicken broth
• 2 tsp or 2 cubes chicken bouillon
• 1 onion, diced
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced potatoes
• 1/4 cup butter
• 2 cups milk (I used skim)
• 1/2 cup flour
• dash of cayenne pepper
• 3 cups shredded cheddar cheese

Instructions

1. In a large pot, combine the chicken broth, bouillon, and onion. Bring to a boil and simmer for 5 minutes.
2. Add the celery, carrots, and butter. Simmer for another 5 minutes.
3. Add the potatoes and simmer until tender – about 20 minutes.
4. In a medium bowl, whisk the milk and flour together until smooth.
5. Gradually add the milk mixture to the vegetable mixture stirring constantly.
6. Add shredded cheese and cayenne. Blend until cheese in melted. Serves 6.

Quick Brazilian Cheese Rolls {Pao de Queijo}

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese


Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder.
Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a greased mini muffin tin, filling each well about 3/4 full, or just slightly less.  If desired  sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

I found this recipe here.

Whole Wheat Chicken Enchiladas

I found this recipe here.

Crock Pot:
4 Chicken Breasts
1 large can diced tomatoes
1 small can green chili
1 package taco seasoning mix
1/4 cup water or 1 can tomato sauce

Cook on HIGH for 4 hours, or LOW for 8.
Shred after its cooked.

1 can enchilada sauce
whole wheat tortillas
cheese

Fill each tortilla with chicken mix & cheese. Place in greased 9x13 pan. Top with left over Sauce & Cheese.

Bake @ 375 for 20-30 min.

Top with avocado

Ham and Cheese Calzone

This is a pampered chef recipe I found online. We had it for dinner the other night and it was really good

2 tbsp mayo
2 tsp Dijon mustard
1 cup fresh broccoli florets
1 8-oz slice smoked deli ham
½ small onion
8 oz Swiss cheese, grated, divided
1 tbsp vegetable oil, divided
2 pkg refrigerated pizza crust
1 oz Parmesan cheese, grated

1. Preheat oven to 450ºF . Combine mayo and mustard in bowl; mix
wel. Cut broccoli into small florets; dice ham. Chop onion. Combine broccoli, ham, onion and half of the Swiss cheese in bowl with mayo and mustard. Mix well.

2. Lightly brush pan with 1 tsp of the oil. Unroll one package of dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Press edges to seal. Brush remaining oil over dough. Cut 12 slits, in three rows of four each, into top crust.

3. Bake 14-16 minutes or until golden brown. Sprinkle Parmesan cheese over calzone. Return calzone to oven; bake 2-3 minutes. Slice and Serve.

Mom's Cheesey Dip

1 8 oz container of cream cheese
1 8 oz container of cheese whiz
1 half a stick of butter
onion powder
garlic powder

Mix room temperature ingredients together. Serve with crackers, or vegetables.

Healthified Cheesy Pizza Pasta

This was from the eat better america website.

3 3/4 cups uncooked regular or multigrain rotini pasta (12 oz)
3/4 lb lean Italian turkey sausage, casings removed
1 large onion, chopped (1 cup)
1 lb fresh mushrooms, sliced (6 cups)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/2 teaspoon dried basil leaves
1 package (6 oz) sliced turkey pepperoni
1 bag (8 oz) shredded reduced-fat Italian cheese blend (2 cups)

Heat oven to 350°F. Cook Pasta.
Cook crumbled sausage in a skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta. Stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.