Taco Chicken Bowls

I'm making this for dinner tonight!

2-3 chicken breasts
12 oz. salsa
4 oz. salsa verde
1 can black beans, drained
8 oz. frozen corn
1 T chili powder
1/2 T cumin
1-2 cloves of garlic, minced
1/4 tsp cayenne pepper
juice from one lime
1/4 tsp salt
pepper, to taste
2 cups dry rice
Optional toppings:
8 oz cheddar cheese, shredded
1/2 bunch cilantro, chopped
sliced olives
diced tomatoes
avocado, diced

STEP 1: Add everything except the rice & toppings to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Near the end of the cooking time, cook the two cups of rice according to the package directions.

STEP 4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, fresh cilantro, olives, tomatoes, and avocado.

Pineapple, Banana, Coconut Smoothie

Doesn't this look refreshing & delicious?! Yum!

2 cups fresh pineapple, cut into chunks
1 large banana
1/2 cup light coconut milk
1/2 cup ice

Directions:
Combine all ingredients in a blender and mix until smooth. Serve immediately.
Makes 2 smoothies

Freezable Lemon Bars

1 1/2 cups graham cracker crumbs (about 1 1/2 packages of graham crackers)
1/3 cup sugar
5 Tbsp butter, melted
3 egg yolks
14 oz. can sweetened condensed milk
1/2 cup fresh lemon juice (juice from 2 lemons)
8 oz whipped cream

Preheat the oven to 325˚F

In a small bowl, mix the graham crackers, sugar and butter. Press firmly into a 9 x 9 x 2-inch ungreased foil pan. In another small bowl, beat the egg yolks, condensed milk, and lemon juice on low-medium speed for one minute. Pour evenly over the crust and bake for about 30 minutes or until set.

Remove from the oven and let cool on a wire rack. Once completely cooled, spread the whipped cream over the top.

Cover the pan with plastic wrap and place in a freezer bag. Freeze up to a month.

Before serving, let stand at room temperature for 30 minutes. Cut into bars. If not freezing, this can also be kept in the fridge for several days.

Penne Pasta Bake

1 lb ground turkey or beef
1/2 onion, diced
3 cloves of garlic, minced
2 cans diced tomatoes
1 6oz can tomato paste
1 8oz can tomato sauce
1 tsp. italian seasoning
salt/pepper to taste
any other desired seasonings
1-16oz bag penne pasta
6 oz sliced provolone cheese
8 oz. shredded mozerella cheese
8 oz. sour cream or cottage cheese

Directions:

1- Cook pasta as directed on package
2-In skillet saute onion & garlic, then add ground turkey or beef and cook until browned.
3-Combine diced tomatoes, tomato paste, tomato sauce, & seasonings in blender and blend until combined. Then add the sauce to the meat and heat until warm.(Approx. 2 jars of store bought spaghetti sauce may be substituted here)
4-Preheat oven to 350º & lightly oil a 9" x 13" baking dish.
5- Layer as follows: 1/2 pasta, sour cream or cottage cheese, sliced provolone cheese, 1/2 sauce mixture, remaining pasta, 1/2 of mozzarella cheese, remaining sauce, remaining mozzarella cheese.
5- Bake uncovered for 30-40 minutes at 350º or until cheese melts, cover with foil near end to prevent top cheese from burning.

Serve with homemade bread-sticks or garlic bread.

Easy Chicken Pot Pie

(Makes 2 Pies)

3 boneless, skinless chicken breasts (boiled/shredded) or 1 shredded rotisserie chicken

1 cup frozen peas

1 cup frozen corn

2 potatoes, cubed
sliced carrots

(Add or subtract any veggies you want in your pie!)

1 sticks butter

1/2 cup flour

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic salt

1/2 tsp. celery salt

3 cups chicken broth

1 cup milk

4 deep dish pie shells (2 packages)

Directions:
Preheat oven to 375º. Boil & shred chicken (or shred 2 rotisserie chickens). In another saucepan, boil peas, corn, and potatoes (or whatever veggies you choose) until mostly done. Drain and set aside. In a large saute pan, over medium heat, melt the butter. Stir in the flour, salt, garlic salt, celery salt, and black pepper. Slowly stir in chicken broth and milk. Boil then simmer over med-low heat until thick. Add the chicken and veggies to the gravy. Place bottom pie shells on sheet pans. Pour gravy to fill up shell. Place extra shells on top of bottom shells (upside-down). Make slits in the top of each pie shell to allow steam to escape. Bake at 375 degrees for 45 minutes or until crust is slightly golden.

Strawberry Shortcake w/ Almond Glaze

Strawberry Shortcake

1 yellow cake mix

1 cup sour cream

4 eggs

1 small vanilla pudding mix

1/2 cup oil

1/2 cup water

2 tsp almond extract

Mix all the above ingredients together for a few minutes until well combined. Pour the batter into 2 round cake pans. Bake in a preheated 350º oven for 45-50 minutes. Let cool for a few minutes and then gently remove from pans and allow to cool on a wire rack.

Almond Glaze

2 cups powdered sugar

3 Tb butter, melted

2 tsp almond extract

1-2 Tb milk, if needed

Mix the glaze ingredients together while the cake cools. Once semi cooled, prick the cake with a large fork or the back of a wooden spoon. Spoon the glaze over the two round cakes letting it sink in. Save about 1/3 or so of the glaze and set aside.

1 pint whipping cream

powdered sugar to sweeten

1-2 pounds of fresh strawberries, sliced

Whip cream with 2 Tb powdered sugar, using a mixer. Wash dry and slice the starwberries and set aside.

Assembly:

Place one of the glazed cake rounds on a cake stand or large plate. Top with freshly whipped cream and a layer of strawberry slices. Follow with the second cake, more whipped cream and arrange more fresh sliced strawberries on top in a pretty pattern. Next drizzle the more of the almond glaze over the top and down the sides. Store in fridge until ready to serve. Enjoy!

Spinach, Fruit, & Nut Salad

Thanks Steph! ;)

Ingredients:

Pecans or Almonds (pecans are my favorite)

Cinnamon

Brown Sugar

Spinach

Fruit - cut into small pieces (see picture above)

(you can use any kind you would like! For this salad I used: crasins, tangelos, kiwis, strawberries, and apples)

Red Onion (if desired - I usually leave it on the side so people can choose)

Directions:

1. Roast the pecans or almonds in a pan with brown sugar and cinnamon. Roast slowly while stirring so the sugar and cinnamon liquefy somewhat. Then remove from heat.

2. Put spinach, fruit, red onion (if desired), and nuts in bowl and toss.

3. Serve with Briannas Home Style Rich Poppy Seed Dressing - pictured below.

4. Enjoy - trust me, you will.

Pizza Crust

1 T Yeast
1 tsp Salt
1 1/2 C Warm Water
2 1/2 C White Flour
2 C Whole Wheat Flour
3 T Olive Oil

Dissolve yeast in warm water. Add oil, salt, and knead in the flour. Let rise 30-40 minutes. Add sauce & desired toppings. Bake pizza at 425 for 15-20 minutes. You can also use all white flour if you prefer. (Makes 2 12 inch pizzas or 1 larger one)

Delicious!