BBQ Chicken and Bacon
1 pound chicken breasts
BBQ Sauce (regular or honey)
6 slices cooked bacon
sliced mozzarella cheese
Place chicken in crockpot. Cover with BBQ sauce (it usually takes about half or three quarters of a bottle). Cook on low 4-6 hours (until chicken is cooked through). Remove chicken and place on cookie sheet lined with aluminum foil. Place cooked bacon and cheese on top of chicken. You can drizzle additional BBQ sauce over the chicken. Bake in the oven at 350 degrees until cheese is melted (about 5 minutes).
Black Bean Salsa Quesadillas
Simple, vegetarian, and delicious. Here's a great recipe from Once a Month Mom.
Chicken Tortilla Casserole
8 small corn tortillas (or 6 large flour tortillas)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can roasted green chilis
1 pound shredded cooked chicken
1 cup cheddar cheese
Tear tortillas into pieces and place in 8-inch cooking dish. Stir in both cans of soup, chilis, and chicken. Top with cheese. Bake covered at 350 degrees for about 15 minutes. Uncover and let bake a few minutes more, until cheese is completely melted. Goes great with tortilla chips.
I either make this really easy recipe from Savory Seasonings or I use the Master Recipe from the book Healthy Bread in Five Minutes a Day, which can be found under the "I Recommend" tab above.
4 Tbsp milk
6 slices bread
Heat up a griddle or frying pan to about 350 degrees. Spray with nonstick cooking spray. Combine first 4 ingredients in a shallow bowl or pie tin. Dip bread in egg mixture and cook about 2 minutes on each side, or until brown and no longer soggy.
Italian Cream Cheese Chicken
Great recipe to make in the crockpot here.
Sausage and Peppers
2 Tbsp cooking oil
2 large green peppers, cut into thin strips
1 medium onion, sliced and separated into rings
2 cloves garlic, minced
1 pound cooked Italian sausage, cut into 2-inch chunks
1 can condensed tomato soup
1/2 cup water
1/2 teaspoon dried basil or oregano
Put oil in skillet and add peppers, onions, and garlic. Cook over medium heat until vegetables are tender, stirring frequently. Add sausage. Stir in soup, water, and herb. Reduce heat to low. Cover and simmer about 10 minutes. Goes great with Italian bread or rice.
1 can (16 oz) black beans , drained
1 can (16 oz) corn, drained
1 bottle (16 oz) green enchilada sauce
1 brick (8 oz) cream cheese
1 pound shredded chicken (you can add frozen chicken initially and shred it just before serving)
Add all ingredients to crockpot and cook on low 4-6 hours. Serve over rice or on flour tortillas with olives, sour cream, and cheese.