Cheesy Garlic Bread

Cheesy Garlic Bread

-1 Jumbo White Hoagie Bread (or French bread, Italian bread)

-1/2C Shredded Monterey Jack

-1/2C Shredded Parmesan

-1/2C Shredded Mozzarella

-1/4C Mayonnaise

-1/2C Butter or 1 stick softened

-3tsp garlic salt

-parsley flakes

Pre-heat oven to 375 degrees

Cut the hoagie in half. Place the two pieces on a cookies sheet.

Mix together the butter and garlic salt in a small to medium bowl. Once combined spread onto the two slices of bread.  In another medium bowl mix together all three of the cheeses and the mayonnaise.  This part is a little messy! Make sure the mayonnaise is equally mixed into the cheese.  It will be a sticky! Now use your hands to place the cheese on top of the bread as evenly as possible! Sprinkle a little bit of parsley flakes on top.

Place in the oven for 15-18 minutes or until cheese is melted and starting to get a nice brownish color! Enjoy! 

BBQ Chicken Wrap w/ Cool Creamy Ranch Sauce

BBQ Chicken Wrap w/ Cool Creamy Ranch Sauce

*4 chicken breast

*chicken broth

*2 packages of Sun Dried Tomato tortilla

BBQ Sauce

*2 cups ketchup

*4 Tbsp Worcestershire sauce

*2 tsp mustard

*1 tsp garlic salt

*1/8 cayenne pepper

*3 Tbsp brown sugar

*1 Tbsp honey

Cool Creamy Ranch Sauce

*1pkg cream cheese

*1/2pk dry ranch 

*1 Tbsp pimentos

*1 Tbsp sour cream

Put chicken broth in a pot and boil the chicken breast for 10-15 minutes until done. Take out and set aside. Once cooled a bit use two forks to shred chicken.

To make BBQ sauce mix all ingredients together in a sauce pan and heat on medium to low heat. Place chicken and BBQ in a pot together and let simmer for 20 minutes, stirring occasionally.

Using a electric mixer mix cream cheese, dry ranch, drained pimentos, and sour cream together.

To make: spread creamy ranch sauce onto tortilla and spoon BBQ chicken on top of tortilla, then roll up and enjoy!

Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

*1 lb hamburger

*1 can Campbells can of Fiesta Nacho Cheese soup

*1 package Taco seasoning

*1 Tbsp sour cream

*2 package tortillas

*2 cans enchilada sauce

*1 bag of shredded cheese divided

Pre-heat oven to 400 degrees F.

Cook hamburger in a skillet until no longer pink and drain.  Add taco seasoning, nacho cheese, and sour cream.  Simmer for 2 minutes.  If to thin add some shredded cheese to it to thicken it up.

Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less of the beef mixture on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the cheese on the enchiladas to your liking.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.

Chicken Enchiladas

Chicken Enchiladas

-3 Chicken breast

-1 Qt chicken broth

-2 packages of tortillas (your choice)

-1 package on taco seasoning

-1 small can of green chilies

-1 can of cream of chicken

-1 spoon full of sour cream

-1 C. shredded cheese divided

-2 can mild red enchilada sauce ( unless you want hotter)

Pre-heat oven to 400 degrees F.

Boil chicken in a pot of chicken broth for 10-15 minutes until cooked through.  Place chicken on a cutting board.  Use two forks to shred the chicken.  Place in a bowl and mix in cream of chicken, taco seasoning, green chilies, sour cream, and 1/3 C. of shredded cheese.  Mix well.  Mixture should not be soupy it should just be thick. 

Pour enough of the enchilada sauce in the bottom of a 9x13 pan to cover the bottom.

Place 1/2 C or less on the tortilla and roll once, then fold in the sides to hold mixture in, and roll the rest of the way up. Place in pan.  Once pan is full pour the rest of the enchilada sauce on to the tortillas.  Then sprinkle the rest of the remaining cheese on the enchiladas.  Cover with foil and place in the over for 30 minutes of until the sauce is bubbling.

Enjoy with some Spanish rice! You may crush up some tortilla chips on top and a doll-up of sour cream for texture and taste.

Black Bean Taco Chicken

Black Bean Taco Chicken

-6 chicken breast

-1 Qt. chicken broth

-1 can black beans (drain and rinsed)

-1 can diced tomatoes

-1 (8oz) can tomato sauce

-1/2 C. frozen corn

-1 package Taco seasoning

-1/2 package Santa Fe cream cheese blend

-1/2 C. shredded Mexican blend cheese

Pre-heat oven to 350 degrees F.

Boil chicken in a pot of chicken broth.  Pan sear in a skillet on high heat to brown both sides of the chicken.  In a bowl mix together black beans, tomatoes, corn, tomato sauce, cream cheese, and taco seasoning.  Place chicken in a 9x13 pan and pour taco mixture over chicken.  Sprinkle cheese on the chicken and bake for 40 minutes.

* you can also shred the chicken and cook ingredients together and let simmer for 5 minutes and eat wrapped in a tortilla or place over a pan of rice and sprinkle shredded cheese on top and bake for 15mins.*

Greek Chicken

Greek Chicken

-1 lb skinless boneless chicken breast

-1 Qt. chicken broth

-6 button mushrooms (cut into bit size pieces)

-1 Tbsp. minced garlic

-1 can diced tomatoes

-1/2 C. Tomato basil Feta cheese

-2 Tbsp. prepared Pesto

-2 Tbsp. dried parsley

-1 Tbsp. dried Oregano

-salt and pepper to taste

Boil chicken in a pot of chicken broth for 10-15 minutes.  Once cooked through sear chicken in a skillet to get chicken browned on both sides.  Set chicken aside.  Place oil,mushrooms and garlic in the skillet and cook until the mushrooms are softened.  Reduce heat to medium-low and add the pesto, tomatoes, parsley,oregano, and feta cheese. Season to taste with salt and pepper.  

Serve over brown rice, or whole grain noodles, or couscous!

 Greek Chicken over noodles!

Greek Chicken over Couscous

Slow Cooker Pot Roast

Slow Cooker Pot Roast

-2 lb boneless beef bottom round roast or chuck pot roast

-1 tsp. garlic powder

-1 Tbsp. olive oil

-1 lb potatoes, cut into wedges

-3 celery stalks cut into chunks

-3 cups baby carrots

-1 medium onion thickly sliced

-2 tsp. dried basil leaves

-1 qt beef broth

Season the beef with the garlic powder.  Heat oil in a 10 inch skillet on medium high heat.  Sear the beef on all sides so they are brown.

Place potatoes, celery, and onion in a 3 1/2 Qt slow cooker.  Sprinkle with the basil.  Add the beef to crock pot and pour the broth over the beef and veggies.

Cover and cook on LOW for 10-11 hours of until the beef is fork tender.  Remove the beef from the cooker and let stand for 10 minutes.  Serve the beef with vegetables.