Mexican DORITO Casserole.

Doritos.  Comfort food at it's finest.  There is nothing healthy about this recipe.  But it is SOOO good.

Ingredients:

• 2 cups diced chicken
• 1 cup shredded cheese (I did a mixture of Cheddar and Monterey Jack)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes
• 1/2 packet taco seasoning or 2 tablespoons homemade taco seasoning
• Bag of Doritos (I used original)
• 1/2 cup of cheese to sprinkle on top (I used more monterey jack)

Directions:

1. Cook and dice chicken.
2. Preheat oven to 350F
3. Spray a 2 quart casserole with cooking spray.
4. Mix all ingredients together in a bowl, except the Doritos and the 1/2cup of the cheese to sprinkle on top.
5. Crush and sprinkle Doritos to cover the bottom of the casserole dish.  About 2 cups.
6. Cover Doritos with half of the chicken mixture.
7. Crush and sprinkle another two cups of Doritos on top.
8. Cover with remaining chicken mixture.
9. Sprinkle the remaining cheese on top.
10. Cover the casserole and cook about 30 to 35 minutes until bubbling and heated through.

Enjoy!

Original recipe from Jam Hands

Salsa Chicken Slow Cooker Style!

Crazy crazy CRAZY easy recipe.  I saw different variations on a few different sites, so here is my variation!

Ingredients:

• 1 pound boneless skinless chicken breasts
• 1 can cream of chicken soup ( you could use mushroom.  I don't dig fungi.)
• 1 cup salsa 
• 1 can black beans, drained and rinsed
• 1 package taco seasoning OR 2 tablespoons of homemade taco seasoning 
• 1 cup sour cream 
• cilantro (optional)
• green onion (optional)
• shredded cheese (optional)

Directions:
1.  In the slow cooker add the chicken, soup, salsa, beans, and taco seasoning.  Mix well
2.  Cook on high for 4 hours or low for 6 hours.
3.  If desired, remove chicken and shred.  Return to slow cooker.
4.  Mix in sour cream.
5.  Serve over rice and topped with your choice of toppings. 

Enjoy!

Slow Cooker Chicken Taco Soup

I know what you are thinking...SOUP?  It was 94 degrees today?!?  Are you crazy?

Yes.  Yes I am.

For this soup that is.  Someone I know posted it on a message board I frequent and I thought I would give it a try.  After checking over the recipe I noticed a few things I wanted to change and did.  :)  So...here is my version! WARNING!  I like spicy foods.  Feel free to reduce the taco seasoning! 

Ingredients:

• 1 onion, chopped
• 1 (16oz) can chili beans, undrained (mine was kidney beans with chili sauce-vegetarian)
• 1 (15oz) can black beans, drained and rinsed
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 12 ounces (1 1/2 cups) chicken broth
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1/3 cup taco seasoning
• 3 1/2 whole skinless, boneless chicken breasts
• shredded cheese, optional
• sour cream, optional
• tortilla chips, optional

Directions:

1. Add onion, chili beans, black beans, corn, tomato sauce, tomatoes, taco seasoning, and chicken broth to the slow cooker.   Stir well.
2. Add the chicken breasts on top and push them down into the mixture until covered.
3. Set slow cooker to low and cook for about 5 hours.
4. Remove chicken breast and let them cool a bit.  Once cooled enough to handle, shred the breasts with two forks.  Then return the breasts to the slow cooker and stir.
5. Cover and continue cooking for 2 more hours.
6. Serve with shredded cheese, sour cream, and tortilla chips.

Chicken Souvlaki Pitas with Tahini Sauce

One of my favorite meals!  This is SO good.  Serve with Baba Ghanoush and Baked Pita Chips for a complete meal!

Ingredients:

• One recipe of Tahini Sauce
• 2 teaspoons fresh lemon juice
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound chicken breast pieces, cut into one inch chunks
• Cucumber slices
• Shredded lettuce
• Pita bread

Directions:

1. Combine lemon juice, olive oil, oregano, salt, pepper, and chicken pieces in a bowl.  Toss well.
2. Spray a pan with non-stick spray, and heat on medium.
3. Add chicken mixture and cook until done.  Flipping every few minutes. 
4. Remove chicken from pan.
5. Split pitas in half and then CAREFULLY separate the bread.  It will create a pocket.
6. In the pocket put cucumbers down one side, shove lettuce in the bottom, and place chicken on top. You can add tomatoes if you want.  I am anti-raw tomatoes.  That is why mine is tomato free.
7. Top with the tahini sauce.

Enjoy!

Recipe from Cooking Light March 2011

Creamy Cilantro Chicken

This is seriously one of my favorite meals.  The sauce is HEAVEN.  Probably all the butter, cream, and cheese.  I found this recipe when I was pregnant with Veronica.  I had Gestational Diabetes and I had to find low carb recipes fast.  I really did not want to spend the rest of my recipe eating baked chicken, 2 crescent rolls and broccoli (that was basically my dinner for a week.)

When I found this recipe I was SO excited.  It is super low carb and the sauce is even wonderful the next day.  I am not a big leftover girl, but throw a dash more cream and butter in the sauce the next day, cook some chicken breast tenders to throw in it and you are golden!  When ever I make this I double to sauce part.  I am going to write the recipe the way I found it.  If you want more sauce, just double it!

Make sure you do have something to soak up the sauce.  We either have brown rice, like tonight, or rolls.  Either way you do it, you can't do it wrong!

Ingredients:
4 boneless chicken breasts, cut into 1" pieces
3-oz. pkg. cream cheese
3/4 cup heavy whipping cream
Juice of 1 lime (or 1 Tbsp.)
McCormick's Rotisserie seasoning to taste (or other no-sugar brand)
Salt & pepper to taste
3 Tablespoons Butter
1/2 cup chopped (fresh) cilantro

Please take note of how cilantro looks.  My husband bought parsley once.  Totally not the same.

Directions:

Heat your pan to medium and melt the butter.

Brown the chicken in the butter.

While browning season the chicken with the salt, pepper, and rotisserie seasoning.

(No set amount. Just to you liking. I LOVE the rotisserie seasoning so I am very liberal with it.)

Why yes, that is chicken browning in tons of yummy butter!

When I flip my chicken I typically add more seasoning.  

Again, season to your liking.

Once the chicken is browned remove JUST the chicken from the pan.

To the butter add the heavy cream and the cream cheese.

I find this part works best if you chop the cream cheese into small cubes. It just melts easier.

Then add the chopped cilantro and lime juice.

***Tip:  Roll the lime on the counter first while pressing on it.  You will get more juice this way!

Then add the chicken back, with any remaining juices on your plate.

Cover and cook over low for about 15 minutes.

Viola!  Dinner is ready!