Shredding Chicken Made Easy

Heidi just taught me that you can throw your chicken after its been cooked into your kitchen aid mixer with the paddle and turn it on to INSTANTLY shred your chicken!!!!!! It saves so much time!!!!!

Chicken Soft Tacos

4 Chicken Breasts

1 bottle Salsa

1 can Corn

1 can Black Beans

Taco Seasoning

Put all ingredients in crock-pot. Cook on low for 5-6 hours. Shred chicken. Serve with tortillas, lettuce, tomatoes, cheese, sour cream, etc

Sunday Chicken

1 bottle Catalina salad dressing

1 small jar Apricot Jam

1 packet Lipton Onion Soup (dry)

4 Chicken Breasts

Place chicken in the crock-pot. Pour all ingredients in. Stir well. Cook on low for 5-6 hours. Serve over rice. Use sauce as gravy

White Chicken Enchiladas

My mom made these a lot growing up. They are quick and easy and nice and moist. They also freeze well if you want to make extra 

4 Chicken Breasts, Shredded

2 cans cream of Chicken Soup

1 cup Sour Cream

1 can Green Chilies, diced

1 lb Jack Cheese, grated

1 lb Cheddar Cheese, grated

¼ Cup Green Onions, chopped

14 corn tortillas

Mix soup, sour cream and green chilies together and separate ½ of this into a 9X13 baking dish. Fry tortillas in oil until soft. Mix cheese and green onions together. Fill each tortilla with cheese-onion mixture, and some chicken. Roll and place seam side down in baking dish. Top with remaining soup mixture and sprinkle remaining cheese on top.

Bake @ 350 uncovered for 30 minutes

Hot Hawaiian Sandwiches

These are the easiest sandwiches to make for a crowd. You can even make the sandwiches the day before and then just put the sauce on and bake them right before you eat. 

Sauce:

1 stick butter

1 tbsp poppy seed

4 tbsp sugar

2 tbsp dried onion flakes

1 tbsp honey mustard

Sandwiches:

2 pkg Hawaiian dinner rolls

1/2 lb honey ham

1/2 lb turkey

1/2 lb swiss cheese

1/2 lb provolone cheese

Preheat oven to 400°. Combine sauce ingredients in sauce pan over medium low heat. Stir until well combined, leave on heat while you start to prep sandwiches.

Cut dinner rolls in half so you have all the tops and bottoms separate. cover bottoms with 1 layer each of honey ham, turkey, swiss and provolone. Replace the tops of the rolls. Cut each roll so you have 24 rolls separated. Place the rolls all side by side in a deep baking pan. Pour your sauce over the top of the rolls, and use a basting brush to spread over each roll. Bake uncovered @ 400° for 10-15 minutes.

**PINTEREST RECIPE** 

Philly Cheese Steak Stuffed Bell Peppers

This is definitely one of our favorite "go to" meals

8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown. 

**PINTEREST RECIPE** 

8 Can Tortilla Soup

I love how easy this was and we really liked it!!

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can petite diced tomatoes, drained

1 can sweet corn, drained

1 can white chicken breast, drained

1 can cream of chicken soup

1 can green enchilada sauce

1 can chicken broth

1 packet taco seasoning

Directions:

Mix all ingredients together in a large pot. Heat until warm, stirring occasionally. Serve with tortilla chips.

**PINTEREST RECIPE** 

Lauren's Easy Fresh Salsa

1 Drained can of Rotel tomatoes with chilies (mild) 

1 Drained can of diced tomatoes (14 oz)

fresh cilantro (I pluck the leaves off the stems)

1/4-1/2 onion (how much onion you like, I use white, yellow, sweet or red)

Dash of sugar (about 1/8-1/4 tsp) (this helps take away the canned tomato flavor)

Squirt of Lemon juice (about 1/2-1 tsp) (this helps take away the canned tomato flavor)

Kosher salt or salt (probably 1/2 tsp- 1 tsp)

Add more sugar, salt, or lemon juice if needed...I never measure, it kind of depends on the flavor of the tomatoes in the can.

Put all ingredients in a blender and pulse it until onion is chopped up.

You can also add other Mexican seasonings if you like, Cumin, Garlic Salt, Chili Pepper, etc.  If I don't have Rotel, I use 2 cans of diced tomatoes and then I add these flavors in the blender...sprinkle of this, sprinkle of that...Have some chips standing by to taste it.