Fiesta Chicken
Ingredients:
4 chicken breasts
1 packet Fiesta Ranch mix (by the salad dressing), 1 can black beans,
1 can Rotel,
1 can corn not drained,
1 block cream cheese.
On high in the slow cooker for 4 hours or 6 on low.
Eat over rice or with tortillas!
1. Combine Ingredients: In a mixing bowl, whisk together the chia seeds and cocoa powder until well combined.
2. Add Liquids: Pour in the almond milk, maple syrup, vanilla extract, and a pinch of salt. Whisk thoroughly to ensure there are no lumps and the mixture is smooth.
3. Refrigerate: Cover the bowl and refrigerate for at least 2 hours, or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
4. Stir and Serve: Before serving, give the pudding a good stir to break up any clumps. Serve chilled, topped with your favorite fruits, nuts, or a dollop of yogurt if desired.
Ingredients:
2 quarts (64 ounces)
cranberry juice
3 cups pineapple juice
Instructions:
Warm 2 cups water with 2 cups sugar in the microwave to dissolve sugar (this makes simple syrup).
Add syrup to juices.
Pour into fairly shallow containers and freeze.
When ready to serve, take out of the freezer about 30 minutes before and then mix the frozen juice with your choice of 7Up, Sprite or ginger ale, to your desired consistency.
BREAD MACHINE DOUGH
(Hailey Brown)
Ingredients:
1 cup milk
1 cube butter, softened
¼ cup sugar
¾ teaspoon salt
2 large eggs
1 tablespoon yeast
4 cups flour
Instructions:
Put all ingredients into the bread machine and mix.
Roll out dough into circles and cut into triangles.
Roll each triangle from the large end to make crescents.
Place touching in a 9-by-13-inch pan.
Bake at 350 F for about 15-20 minutes, depending on your oven.
Watch the first time you make these to calculate baking time.
Baked Cream Cheese Chicken Taquitos
Ingredients:
2 cups cooked chicken, shredded
4 oz cream cheese, softened
½ cup shredded cheddar cheese
¼ cup salsa
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Salt and pepper, to taste 10 small flour or corn tortillas
Cooking spray or olive oil for brushing
Directions:
Preheat Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare Filling: In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, salsa, garlic powder, onion powder, cumin, salt, and pepper. Stir until well-mixed.
Assemble Taquitos: Spoon about 2-3 tablespoons of filling onto each tortilla, spreading it evenly in a line.
Roll up tightly and place seam-side down on the baking sheet.
Bake Taquitos: Lightly brush each taquito with cooking spray or olive oil. Bake for 15-18 minutes, or until the taquitos are golden and crispy.
Serve: Enjoy warm with sour cream, guacamole, or salsa on the side.
Easy Cafe Rio Sweet Pork
Ingredients:
1 15 or 20 oz package of Del Real Foods Carnitas
1 10 oz can red enchilada sauce (about 1 cup)
1/2 cup brown sugar
Warm it all together on the stovetop, in the microwave, or in the crockpot and you are done!
I have found carnitas meat at Target, Walmart, Kroger, and Costco. The Costco size is 2, 20 oz packages. So if you are making all 40 oz of meat double the sauce and sugar.
Garlic Parmesan Chicken Pasta Bake
Ingredients:
2 cups cooked chicken, shredded
12 oz rotini or penne pasta
3 tbsp butter
4 cloves garlic, minced
3 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese
1½ cups shredded mozzarella cheese, divided
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Pasta: Prepare pasta according to package directions until al dente. Drain and set aside.
Make the Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for 1–2 minutes until golden.
Add Milk & Cream: Gradually whisk in milk and heavy cream, stirring constantly until the mixture begins to thicken, about 5–7 minutes.
Add Cheeses: Stir in Parmesan cheese and 1 cup of mozzarella, cooking until melted and smooth. Season with salt and pepper to taste.
Combine: Add shredded chicken and cooked pasta to the sauce, stirring to coat evenly.
Bake: Transfer to a greased 9x13-inch baking dish. Top with remaining ½ cup mozzarella cheese.
Bake & Serve: Bake for 20–25 minutes until bubbly and golden. Garnish with fresh parsley and serve hot!
