Creamy Salsa Chicken Wraps

2-4 chicken breasts
1 cup chicken broth
1 cup salsa
1 can corn, drained
1 can black beans, drained
1 package taco seasoning

Combine all ingredients in crock pot and cook on low 6-8 hours or on high 3-4 hours.

Just before serving shred chicken and mix back into crock pot.  Then add:
1/2 cup sour cream
1 cup grated cheese

Mix and serve warm on flour tortillas.

This is a recipe I got from a good neighbor.  It is so delicious and easy because it is in the crock pot.  Just be careful because last time I forgot to only add 1 cup of chicken broth and instead dumped the whole can in.  It made it really runny and not as flavorful so make sure you follow the recipe!

World's Best Lasagna

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 cup water
2 T white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp Italian seasoning
1 T salt
1/4 tsp ground black pepper
4 T chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 tsp salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T pasley. Simmer, covered for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lighly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.
Preheat oven to 375 degrees F.
To assemble, spread 1 1/2 cups (I did 2 cups each time because I had plenty of sauce) of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with on half of the ricotta cheese mixture. Top with a third of mozzarela cheese slices. Spoon 1 1/2 cups (or 2) meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving.

Now, I understand that this recipe looks like a lot of work and it kind of is.  I sort of cheated because I didn't have quite enough time to simmer the sauce so I just made the sauce and let it simmer while my noodles cooked and then I put it all together and baked it.  It tasted just fine so unless you have time, I wouldn't worry about simmering for an hour and a half.  Also I didn't have fennel or Parmesan so I skipped it. Next time I definitely want to try it with the parmesan cheese. For the mozzarella I just used shredded because that is what I had. This lasagna really is the world's best!  Unlike some lasagna's that are kind of sloppy and soupy, this one set up really good which made it easy to serve.  I can still smell the aroma...Delicious!

This recipe came from allrecipes.com

Baked Creamy Chicken Taquitos

These are so yummy! I couldn't wait to eat them. They have all my favorite things in them!

1/3 C Cream Cheese
1/4 C salsa verde
1 tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 tbsp chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
2 C grated pepper jack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa verde, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place plan in oven and back for 15- 20 minutes or until crisp and the ends start to get golden brown.

This recipe is from OurBestBites.com

BBQ Ranch Chicken and Cheddar Pizza Roll um' Ups

1 Roll Pillsbury Pizza dough in can
1/4 cup ranch dressing
2 cups prepared shredded BBQ chicken
1/4 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese

Preheat oven to 350. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough, then top evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch for dipping.

I found this recipe here and decided to try it out last night. Very delicious and super easy. I pressed the dough to thin so mine didn't have quite enough crust for my liking. Also I just used can chicken, because I was in a hurry, and dumped BBQ sauce on it and it was still delicious.

French Dip Sandwich

1 loaf French bread
2 T olive oil
1/2 cup Parmesan cheese
1 small onion, chopped
2 large garlic cloves (1 halved, 1 crushed)
1 T tomato paste
2 cups beef stock
1 sprig rosemary, chopped
salt and pepper
Worcestershire sauce (a little)
1 lb sliced roast beef
6-8 slices provolone cheese

Cut bread into two halves and toast. Cut garlic in half and rub on toasted bread. Add parmesan cheese. In saute pan, fry onion in oil. Add 1 crushed garlic, tomato paste, beef stock, rosemary, salt and pepper. Add a little worcestershire sauce. Brint to slight boil. Add roast beef slices to sauce and saute. Fork out roast beef. Place on bread. Add provolone cheese. Melt together in oven approximately 8 minutes. Use sauce in pan for dipping.

***I'm not really a big french dip person so to say that I like this recipe is really saying something. My husband on the other hand LOVES this recipe. Every time I make it (which has been twice!) he tells me never to lose the recipe. Hence it made it into my blog.

Stuffed Shells

1 pkg jumbo shells
15 oz ricotta cheese
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper
2 T garlic powder
1 T onion powder
2 T italian seasoning
1 cup parmesan cheese
24 oz tomato sauce
2 cup mozzarella cheese

Spread thin layer of sauce on bottom of 9x13 pan. Prepare shells as directed on package, drain and cool. In medium bowl, lightly beat egg; add all ingredients but only 1/2 cup of mozzarella. Mix well. Stuff each shell with about 2 T filling. Place open side up in pan, drizzle sauce over top and sprinkle with cheese. Bake at 400 for about 25 minutes.

***Just a note: I did not use 2 T of garlic because that just seemed like tons so I might have done just a little more than half. I also didn't have onion powder so I just chopped up a couple green onions and threw them in. For the sauce I just used whatever spaghetti sauce was in the pantry. Pretty easy meal- although it does take a little extra time to stuff each shell. It really did taste pretty good. My husband said it made even better leftovers :)

Teriyaki Meatballs

1 lb ground beef
1 cup quick oats
1 egg
1/4 large onion, finely chopped
1/8 cup oil
1/2 cup ketchup
1/6 cup vinegar
1/4 tsp dry mustard
1/4 tsp garlic salt
1/2 cup brown sugar
1/8 tsp pepper
1/8 cup Worcestershire
1/2 T flour

Combine onion and oil in fry pan. Cook onions. Combine ketchup, vinegar, mustard, garlic salt, sugar, pepper, worcestershire, and flour in saucepan. Mix together with the onions and simmer. While sauce is simmering make meatballs. Mix beef, egg and oats. Form into balls and place in glass baking dish. Pour sauce over top and bake at 375 for about 30 minutes.

These are so yummy. I got the recipe from a friends blog and we seriously eat these at least once a month, which for me is a lot. She doesn't quite follow the recipe but I do because I love them just the way they are. If you don't want to have as much kick don't add the dry mustard; although I really think that is what gives it so much flavor. Serve these up with a side of rice and mmnnn you won't be disappointed!

Pulled Jerk Pork

2 1/2 lb pork boneless shoulder
1 T Jamaican jerk seasoning
1/4 tsp dried thyme
1 medium onion, chopped
1 cup cola
2 cups barbecue sauce

Rub jerk seasoning over pork, sprinkle with thyme. Place in slow cooker. Sprinkle with onion. Pour cola over pork. Cover and cook on low 8-10 hours. Remove pork from cooker and shred . Remove juices from cooker and reserve 1/2 cup. Return pork to cooker and stir in BBQ sauce and 1/2 cup of reserved juice. Change cooker to high and cook 30-45 minutes. Serve on hamburger or sandwich buns.

Once again, I got this recipe from a neighbor because it was soooo good. I've only made it once myself and I used a really spicy BBQ sauce and it had a little too much kick. Next time I will use a sweeter sauce because the other seasonings give it enough kick for me.

Bowtie Festival

1 oz melted butter
1 tsp chopped garlic
1/8 cup diced red onion
1/8 cup diced cooked bacon
1/4 cup roma tomatoes
3 oz sliced cooked chicken
1 oz heavy whipping cream
3 oz alfredo sauce (recipe follows)
1/8 cup Asiago cheese
1/2 tsp salt, pepper, garlic salt
10 oz precooked bowtie pasta

Alfredo:
1 quart heavy whipping cream
1 cup parmesan cheese
1 T pepper
1/4 cup whole milk

Alfredo directions: Saute cream, milk and pepper to a consistent boil. Remove from heat. Fold in parmesan cheese. Store in fridge until use.

In heated sauce pan combine butter, garlic, onion, bacon, tomato, chicken, and spice mixture. When onions become translucent, add heavy cream and asiago cheese. Once cheese and cream have reduced by half, add alfredo sauce and pasta. Toss until well combined. Remove from heat and let stand until sauce thickens.

This recipe is sort of a lot of work (I won't lie), but if you have a little time then it is definitely worth it. I found the recipe online a while back and have only made it a couple of times because once again heavy whipping cream, not that good for the hips. Every now and then I just want to have a nice meal so we splurge and then go for a long walk.
Oh and I know the recipe is wierd with the oz measurements. Next time I make this, I will try to figure out what it equals to in terms of cups and tablespoons to make it a little easier.

Chicken Enchiladas

12-14 oz can enchilada sauce
1 package of cream cheese
shredded chicken (2-3 large breasts)
tortillas
grated cheese

Melt cream cheese with about half the enchilada sauce.
Boil chicken until done, shred. Mix chicken with cream cheese mixture.
Pour a bit of enchilada sauce on bottom of glass baking dish. Roll mixture into tortillas. Pour rest of sauce on top. Cover with grated cheese. Bake at 350 for about 15 minutes.

This is definitely a family favorite. I've made it several times for both sides of our family and they have all loved it, including the kids! You can't beat that.

Asian Beef and Broccoli

1 lb boneless beef top round or top sirloin steak (I just buy whatever is cheap)
2 packages Oriental-flavored ramen noodles, broken up
1 1/2 tsp cornstarch dissolved in 1/2 cup water
1/2 lb fresh broccoli florets
2 medium carrots, washed and thinly sliced

Cut steak into thin strips. Add ramen seasoning from package to cornstarch mixture in large bowl. Toss in beef. Heat 1 Tbsp. oil in large nonstick skillet over med-high heat. Stir fry vegetables 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3-5 minutes. Remove, keep warm. Heat 1 Tbsp oil in same skillet over med-high heat. Stir fry 1/2 of beef at a time, 1-2 minutes or until no longer pink (do not overcook). Serve over noodles and vegetables.

Potstickers

12 wonton/potsticker wrappers

In medium bowl combine:

6 oz cooked ground beef/turkey/pork (we like turkey)
1/4 cup diced onion
2 T ginger (If your not a fan of ginger, don't use as much)
1 T minced garlic
4 T green onion
1 tsp soy sauce
1/4 tsp sesame oil
pinch salt and pepper

Place 1 T of mixture in middle of wrapper. Brush edges with water or egg to close. Fry 3-5 minutes. Serve with rice and terriyaki/sweet and sour sauce.