Fiesta Chicken with Rice and Beans (Crock Pot)

1 can (15 ounces) tomato sauce
2 cans (14 1/2 ounces each) petite diced tomatoes with green chillies, undrained
1 cup long-grain rice
1 can (14 1/2 ounces) chicken broth
1 can (15 ounces) pinto beans, undrained
1 pound boneless skinless chicken breasts
1 packet (1 ounce) chicken taco seasoning

combine tomato sauce, tomatoes with chillies, rice, broth, beans, chicken and seasoning mix in crock pot
stir to blend

cover and cook

LOW 8-10 hours
HIGH 4-6 hours

*makes 8 servings*

this meal is also good with black beans added to the crock pot
add sour cream and shredded cheese after done
can also eat rice mixture with tortilla chips

Wild Rice and Chicken (Crock Pot)

2 cans (10 3/4 ounces each) cream of chicken
1 1/2 cups water
1 package (6 ounces) seasoned long-grained and wild rice mix*
4 large carrots, thickly sliced
8 boneless skinless chicken breast halves

*i have found the the uncle ben's wild rice is the right size*
mix the soup, water, rice and carrots in crock pot
add chicken and coat in rice

cover and cook

LOW 7-8 hours
HIGH 4-5 hours

*makes 8 servings*

Cheesy Rice and Chicken Wraps (Crock Pot)

2 cans cheddar cheese soup
1 cup water
2 cups salsa
1 1/4 uncooked regular long-grain white rice
2 pounds boneless skinless chicken breasts, cubed
10 flour tortillas (10 inches in diameter)

mix soup, water, salsa, rice and chicken in crock pot
cover and cook

LOW 7-8 hours
HIGH 4-5 hours

spoon about 1 cup rice mixture down center of each tortilla
fold tortilla around filling

*makes 10 servings*

Italian Pot Roast (Crock Pot)

4 medium potatoes, quartered (about 4 cups)
2 cups fresh or frozen baby carrots
1 stalk celery, cut in 1 inch pieces
1/2 cup diced tomato
1 (2 1/2 pound) boneless beef chuck roast
1/2 tsp black pepper
1 can (10 3/4 ounces) tomato soup
1/2 cup water
1 tbs roasted garlic*
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley flakes, crushed
1 tsp vinegar

*to roast garlic, place whole garlic bulb on piece of aluminum foil.
drizzle with a little oil and wrap
roast in oven at 350 degrees for 45 min or until soft*

place potatoes, carrots, celery, and tomato in crock pot
season roast with pepper and place on top of veggies

mix together soup, water, garlic, basil, oregano, parsley and vinegar
pour over meat and veggies

cover and cook

LOW 10-12 hours
HIGH 4-6 hours

*makes 4-6 servings*

Sugar Cookies

From: Aunt Laurel

2 cups sugar
4 cubes butter
6 eggs
4 tsp vanilla
7 cups flour
6 tsp baking powder

cream sugar and butter
add eggs and vanilla
add dry ingredients

bake at 375 degrees for 8-10 minutes

*dough is easier to work with if chilled for a few hours first but is not necessary*

Baked Asparagus

From: Jen Smith

1 pound asparagus
1 tsp olive oil
few sprinkles of garlic powder

trim ends from asparagus
toss with olive oil and garlic powder

bake at 450 degrees for 12-13 minutes

Cabbage Salad

From: Jessica Whitaker

2 bags of shredded cabbage or 2 heads of cabbage chopped into small pieces
1/2 cup vegetable oil
1/4 cup white vinegar
6 tbs sugar

put cabbage in large bowl
mix oil, vinegar and sugar in a pourable container
add chicken and cashews to taste
pour oil vinegar mix over cabbage
still well until everything is coated evenly

*this recipe makes quite a bit and it doesn't stay in the fridge for too long. for a smaller amount half the recipe*

Sour Cream Potatoes

From: Ann Behling

These are also known as funeral potatoes

12 potatoes (cooked) peeled and grated
1/2 cup melted butter
1 bunch of green onions
1 cup grated cheese
1 pint sour cream
1 cup cream of chicken soup

mix together, pour into casaroll pan and cover with 3 cups crushed corn flakes combined with 3 tbs butter
cover pan with tin foil

bake at 350 degrees for 30-40 minutes or until heated through

Grilled 7 up chicken

From: Ann Behling

1 cup soy sauce
1 cup vegetable oil
2 cups 7 up
1 tbsp horseradish sauce
4-6 chicken breasts

mix all ingredients in a large zip lock bag.
add chicken and shake
marinate in fridge 6 hours to overnight

grill

Cowboy Salsa

From: Aunt Denice

1 can corn
1 can blackbeans
1 can black eyed peas
2 or 3 chopped tomatos
2 or 3 chopped avocados
8 oz bottle of kraft italian dressing

drain corn, rinse beans and peas well.
add tomatos and avocados
stir in dressing until well coated

serve with your favorite tortilla chips