Chicken Tortilla Soup

INGREDIENTS:
1 can chicken broth
1 can cream of chicken soup
2 tbsp taco seasoning
1 can diced tomatoes
1 can black beans
1 can whole kernel corn
1 can diced green chiles
3-4 chicken breasts, cooked & shredded
optional toppings: cheese, sour cream, tortilla strips

DIRECTIONS:
Cook & shred chicken, set aside
Combine chicken broth, cream of chicken, & taco seasoning in a pot on
medium heat & whisk together until blended.
Add chicken to the  broth/soup/seasoning mixture & stir.
Add tomatoes, beans, corn, & chiles.
Mix well & keep on on medium heat for 20-25 minutes, stirring often.
Top with cheese, sour cream, and tortilla strips

*Meagan's version: I use a rotisserie chicken because it's quicker and
has a lot more flavor. I also drain all the cans before adding them to
the pot.

Crash Hot Potatoes

INGREDIENTS:

12-15 baby red potatoes
1 tbsp olive oil
Sea salt and fresh cracked pepper

DIRECTIONS:

1. Preheat the oven to 400 degrees
2. Boil the potatoes for 10-15 minutes or until fork tender. 
3. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. 
4. Drizzle with olive oil, sea salt and pepper (I added Italian Herb seasoning)
5. Bake in the oven for 20-25 minutes or until crisp and golden brown. 

optional: top with sour cream and green onion

Creamy Chicken Enchiladas

INGREDIENTS:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

DIRECTIONS:

1. Preheat oven to 350. 
2. Spray 9×13 baking dish with Pam.
3. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. 
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. 
6. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. 
7. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Paella

INGREDIENTS:
2 links sausage (6 oz)
1 tbs canola oil
1 red pepper (I use half)
1 small onion (I use half)
1/2 tsp ground turmeric
pinch of salt
8 oz cooked, peeled, deveined shrimp
1 1/2 cups cooked brown rice
1/4 cup chicken broth

DIRECTIONS:

1. Cut sausage in half lengthwise and slice into pieces. Heat canola oil in a large skillet on medium high and cook sausage until browned, about 2 minutes.
2. Chop the red pepper and the onion and add to pan with turmeric and a few shakes of salt. Cook, uncovered, until tender, about 4 minutes, stirring occasionally.
3. Stir in rice, broth, and shrimp. Cook for 2 minutes more to heat thorough.

Mexican Lasagna

INGREDIENTS:
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend, divided

DIRECTIONS:
1. Preheat oven to 350 F°.
2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
8. Serve.

Brisket Sliders

INGREDIENTS:
2 lbs. beef roast {chuck roast}

1 onion, chopped (I only used half)
2 cans Rotel
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tsp. cumin

DIRECTIONS:

1. Place all ingredients in a crockpot and cook on low for about 6-8 hours.
2. Shred the beef and serve!

I usually serve it on buttered, toasted sliders, topped with BBQ sauce... so yummy! It's also good on flour (or corn!) tortillas with a little guacamole and shredded cheese.

Mexican Mac and Cheese

INGREDIENTS:
12 oz dried rigatoni pasta (3 cups)
1 lb. pork sausage
1 cup chopped onion (I used half of a small one)
1 16-oz jar green salsa
2 8-oz pkg shredded Monterey Jack cheese (4 cups)
Optional Toppings:
tomato wedges, sliced jalapenos, chopped fresh cilantro, salsa

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly grease 3-quart baking dish; set aside. 
2. Cook pasta according to directions. Drain; set aside.
3. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat. Return sausage/onion mixture to skillet. Stir in green salsa.
4. In prepared baking dish, layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.
5. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. 
6. If desired, top with tomato, jalapeno, and cilantro and serve with additional salsa.

Upside Down Taco Pizza

INGREDIENTS:
1 lb ground beef
1 packet taco seasoning
1 1/2 cups of shredded cheese (I just used the whole bag of Mexican blend, 2 cups)
1 box JIFFY corn muffin mix
Optional: jalapenos, black beans, corn

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Brown meat in pan; drain fat
3. Stir in taco seasoning and 3/4 cup water; let simmer 5 minutes
4. In a separate bowl, mix the corn muffin mix according to package
5. Remove meat from stove and pour into an 8x8 baking dish
6. Cover with cheese
7. Layer any optional  toppings
8. Take the corn muffin mixture and layer over cheese
9. Cook for 18-20 minutes or until golden brown.

*Recipe from Pearls, Handcuffs, and Happy Hour

Oven Fried Parmesan Chicken

INGREDIENTS:
1 egg, beaten
3 Tbsp milk
1/2 cup bread crumbs (stuffing mix)
1/2 cup grated parmesan cheese
1 tsp dried oregano
1/2 tsp paprika
1/4 tsp black pepper
2 Tbsp butter, melted
2-3 lbs chicken breast

DIRECTIONS:

1. Preheat oven to 375
2. Grease a medium-sized baking dish
3. In a small bowl, combine milk and egg
4. In a shallow dish, combine bread crumbs, parmesan, oregano, paprika, and pepper; mix well.
5. Dip each chicken breast, one at a time into egg mixture; coat with crumb mixture; place in baking dish.
6. Drizzle melted butter over the top.
7. Bake for 45-55 minutes (I did 45 minutes).

Side dish: I served ours with a side of pasta.

Cheesy Broccoli and Rice Casserole

INGREDIENTS:
1 onion, chopped (I only used half)
1 celery stick, chopped
1/2 stick butter
11 oz pack of chopped broccoli
2 1/2 cups cooked rice
1 can cream of chicken soup
4 oz of velveeta, cubed and melted (I used 8 oz)
dash of tobasco
pepper, to taste

DIRECTIONS:

1. preheat oven to 350 degrees
2. saute onion and celery in butter
3. combine with remaining ingredients and mix well
4. pour into 2 quart baking dish
5. bake at 350 degrees for 45 minutes or until bubbly

Spaghetti Pie

INGREDIENTS:
8 oz Spaghetti, cooked (about 1/2 a package)
2 Large Eggs, whisked
1/2 Cup Parmesan Cheese, divided
1 Lb Ground Beef
2 Tbsp Olive Oil
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 16 Oz Jar Marinara Sauce
1 Cup Ricotta Cheese
1/2 Tsp Italian Herbs
1 Cup Mozzarella Cheese, grated

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Place the cooked spaghetti in a bowl and coat with 1 tbsp of olive oil.
3. Combine the eggs and 1/4 cup of Parmesan cheese in a bowl. Add mixture to the spaghetti and mix.
4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a “pie crust”.
5. Heat 1 Tbsp of oil in a sauté pan over medium heat and cook the ground turkey, salt, garlic and onion powder for 5 minutes or until the meat is cooked through.
6. Pour the marinara sauce over the meat and stir to combine.
7. In a bowl stir the Ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.
8. Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the marinara mixture and finally, top with 1 cup of mozzarella.
9. Place dish on a sheet pan and bake for 30 minutes.
10. Cool, cut into wedges and serve.

**recipe from Weelicious

Creamy Baked Chicken

INGREDIENTS:
8 boneless chicken breasts (I only use 3-4)
8 (4") slices, swiss cheese (I use 1-2 per chicken breast)
1 can cream of chicken soup
1/4 cup dry white wine
1 cup herb stuffing mix
1/4 cup melted butter


DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Arrange chicken breasts in lightly greased 9x13 dish. 
3. Top with cheese slices. 
4. In a bowl, combine soup and wine; stir well. 
5. Spoon evenly over chicken
6. Sprinkle with stuffing mix. 
7. Drizzle butter over crumbs.
8. Bake at 350 for about 45-55 min.

Italian Baked Chicken and Pastina

INGREDIENTS:
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

DIRECTIONS

1. Preheat the oven to 400 degrees.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. 
3. Drain pasta into a large mixing bowl.
4. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.
5. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. 
6. Put the chicken mixture into the bowl with the cooked pasta. 
7. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. 
8. Place the mixture in a buttered 8x8 baking dish. 
9. In a small bowl mix together the bread crumbs and the Parmesan cheese. 
10. Sprinkle over the top of the pasta mixture. 
11. Dot the top with small bits of butter. 
12. Bake until the top is golden brown, about 30 minutes.

*recipe from The Food Network

Fiesta Pie

INGREDIENTS:
1/4 tsp garlic powder
1/2 cup quick-cooking grits
1/4 cup all-purpose flour
1/2 cup shredded cheddar cheese
3 large eggs, lightly beaten, divided
3/4 lb lean ground beef
1 package taco seasoning mix
1 cup shredded Monterrey Jack cheese, divided
2 Tbsp milk
Optional Toppings: tomatoes, bell peppers, jalapeños

DIRECTIONS:

1. Preheat oven to 375
2. Cook grits according to package, add garlic powder
3. Combine flour and cheddar cheese; stir into grits.
4. Stir 1 egg into mixture until well blended
5. Spoon mixture into a lightly greased 9-inch pie plate; press with back of spoon to form a shell; set aside.
6. Cook ground beef and taco mix in a large skillet until meat browns; drain.
7. Spread meat mixture into pie shell
8. Top with 3/4 cup Monterrey Jack cheese
9. Combine 2 eggs and milk; pour over pie
10. Add toppings of your choice, optional
11. Bake at 375 for 25 minutes
12. Remove from oven; sprinkle with remaining 1/4 cup Monterrey Jack cheese
13. Let stand 5 minutes before slicing

Bacon Cheddar Dip

INGREDIENTS:
1 pkg dry Ranch dressing mix
1 (16 0z) sour cream
1/2 cup cheddar cheese
1/4 cup bacon bits

DIRECTIONS:

1. Mix together sour cream and ranch mix in a medium bowl
2. Add cheddar cheese and bacon bits; stir until well blended
3. Chill for one hour before serving

Toasted Confetti Crackers

INGREDIENTS:
1 box of Triscuits
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1/2 cup green onions, finely chopped
3 tbsp. chopped red pepper

DIRECTIONS:

1. Mix all ingredients together EXCEPT for Triscuits. 
2. Take a teaspoon of the mixture and place on top of the Triscuits. 
3. Place the Triscuits into the oven & broil for 2-3 minutes, or until bubbly

*recipe from Pearls, Handcuffs, and Happy Hour

Spicy Sausage Balls

Makes approx. 6 dozen

INGREDIENTS:
2 lbs. Jimmy Dean sausage
3 (ish) cups Bisquick
1-2 jalapenos, de-seeded
1/3 small onion
3 1/2 cups grated cheddar cheese
Tony Chachere's, to taste

DIRECTIONS:

1. Preheat oven to 350
2. Chop the jalapeno & onion (I used a food processor)
3. In a separate bowl, combine sausage, Bisquick, & cheese  
4. Add in the onion/jalapeno mix
5. Mix all ingredients together by hand
6. Once well blended, add the Tony's seasoning, to taste
7. Scoop out  1" balls of sausage mixture and place on cookie sheet (I used a tablespoon measuring spoon and it worked perfectly)
8. Bake for 20 minutes or until golden brown.

Bacon and Parmesan Pasta

INGREDIENTS:
1 lb. bacon
1 pkg. penne pasta
1 cup heavy whipping cream
1 (8 oz) pkg. cream cheese
1/2 cup shredded parmesan
2 eggs
crushed red pepper flakes, to taste
optional: grilled chicken

DIRECTIONS:

1. Season bacon with red pepper flakes, to taste.
2. Cook until crispy and chop. Set aside.
3. Cook pasta according to package directions.
4. Meanwhile, heat heavy cream and cream cheese in a saucepan over low heat until mixture is smooth.
5. Remove from heat.
6. Add eggs and parmesan cheese to creamy mixture.
7. Drain pasta and return to pot.
8. Add the sauce mix, chopped bacon, and grilled chicken.
9. Mix well to coat.

*recipe from Pearls, Handcuffs, and Happy Hour

Beef and Cheese Foldover

INGREDIENTS:
1 lb ground beef
1 onion, chopped (I only use half)
garlic powder, to taste
salt & pepper
1 cup frozen corn
1/4 cup ketchup
2/3 cup of your favorite barbecue sauce
1 pie crust
cooking spray
1 cup Mexican style shredded cheese
1/2 tsp parsley flakes
Optional Toppings: salsa, sour cream

DIRECTIONS:

1. Preheat the oven to 375. Grease a cookie sheet with cooking spray and carefully unroll the dough in the center.
2. Chop the onion.
3. Season the beef with garlic powder, salt, and pepper, to taste
4. Add the onions and cook until no longer pink.
5. Meanwhile, combine the barbecue sauce, ketchup, and corn in a large bowl.
6. Drain the ground beef and stir into the bowl.
7. Spread the beef mixture into the center of the dough, allowing room for you to fold the edges up around the sides.
8. Bake for 20 minutes, spread with cheese, and bake for 5 more minutes.
9. Sprinkle with parsley flakes.

Crock-Pot Baked Potato Soup

INGREDIENTS:
4 pounds new potatoes, peeled and cut into 1/4-inch-thick slices
1 small onion, chopped (optional)
2 14 oz cans chicken broth
2 tsp salt
1/2 tsp pepper (I use 1 tsp)
1 pint half-and-half
Suggested Toppings: cheddar cheese, crumbled bacon, chives

DIRECTIONS:

1. Layer sliced potatoes in a lightly greased 6-quart slow cooker and top with chopped onion.
2. Stir together chicken broth, salt, and pepper and pour over potatoes and onion. (broth will not completely cover potatoes and onion.)
3. Cover and cook on high 3 to 5 hours or until potatoes are tender.
4. Mash mixture with a potato masher.
5. Stir in half-and-half.
6. Cover and cook on high 20 more minutes or until mixture is thoroughly heated.
7. Top with cheddar cheese, bacon, and chives.