chicken tortilla soup.

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Chicken Tortilla Soup from Jenni:

1 1/2 pounds boneless chicken, cooked and shredded

1 can (15 oz) diced tomatoes

1 can (10 oz) enchilada sauce (green is what I use)

1 medium onion, chopped

1 can (4 oz) chopped green chiles

1 clove garlic, minced

2 cups water

1 can (14 1/2 oz) chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp black pepper

1 bay leaf

1 package frozen corn

1 T dried chopped cilantro

In a crock pot combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic. Add water, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or high for 3-4 hours. Garnish with lime, tortilla chips, sour cream and avocado.

Sweet Pork.

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Sweet Pork from Randi (and Shauna)

Meat:

1 Pork Roast

1 cup salsa

1 1/3 cup brown sugar

Put all in a crock pot and let it cook all day.

Lemon Cilantro Rice:

2 cups water

1/3 cup lemon juice (I like a bit more)

1 tsp chicken bouillon

pinch of garlic powder

add desired amount of cilantro

1 cup rice

I cook the rice in my rice cooker and add the extra stuff after it is done cooking. Or you can cook it all together on the stove. Bring ingredients to boil and then add rice. Stir and turn down to medium high, bring to boil again and steam.

Cilantro Ranch Dressing:

1 pkg ranch dressing

2-3 T salsa verde (green)

1/8 tsp Tabasco

1/2 bunch cilantro with stems

2 med garlic cloves

3/4 cup mayo

3/4 cup sour cream

juice and rind from 1 lime

Mix all together in blender - thin to desired thickness with milk if necessary

Beans:

I just put one can of drained rinsed beans in a pot. Add some salsa, garlic powder and cilantro and maybe lime juice. Let in warm up together to blend flavors.

Pica de Gallo: (serves 2)

3 Roma tomatoes, diced

3 green onions, diced

juice from 1/2 lime

1 Jalapeño, seeded and sliced (ok without as well)

1 T fresh cilantro

Combine all ingredients, cover and refrigerate to let flavors blend.

*Serve with lettuce and cheese. Can be used in burritos, tacos, salad and just the pork on sandwiches.

french dip.

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French Dip from Erin:

1 Roast - chuck or eye

5 cups water

1/2 cup soy sauce

2 onions sliced

1 lipton onion soup mix

Put all ingredients in crockpot 4-6 hours on high or 6-8 hours on low. Serve on bread and use liquid as au jus.

Chicken Cucumber Teriyaki Wraps {Winner!}

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Chicken Cucumber Teriyaki Wraps from Shauna:

2 chicken breast

1 red or yellow pepper

1 cucumber

Rice

Tortillas

Cut chicken in strips and cook in Teriyaki sauce. Cook rice. Cut cucumbers and peppers in strips. Add chicken, rice, cucumbers and peppers to tortillas. Wrap up and enjoy.

baked brie.

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Baked Brie from Tamara:

1 large wheel of brie (Costco size - 16 ounce)

1/2 to 3/4 cup chopped pecans, depending on preference

1 cup brown sugar

1/2 cup pure maple syrup

1. Preheat oven to 400 degrees.

2. Bake brie wheel (leave rind on) for about 5 to 7 minutes, until soft. If you don't like the rind an option is to scrape it off just the top before baking but make sure to leave it on the sides to keep the shape in tact.

3. While brie is baking, mix together pecans, brown sugar and maple syrup. Pour on top of baked brie and return to oven for an additional 5-7 minutes or until syrup mixture is bubbly and pecans are toasted.

Serve with crackers, baguette slices, apples, pears, gingersnaps…

**option - If you want to use a smaller brie wheel, just halve or reduce syrup/brown sugar mixture.

breakfast burritos.

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Breakfast Burritos from Randi:

6 Eggs (half regular, half egg whites or egg beaters)

1/2 bag of frozen hash brown potatoes

6 oz. shredded cheese

6-12 oz of your favorite salsa

ham, sausage or bacon

6 tortillas (the cook your own from Costco are our favorite)

Makes 6 burritos

Cook scrambled eggs, meat and hash browns separately (we often cook the bacon in the microwave or have pre-cooked sausage and can just throw the meat in with the eggs once the eggs are mostly cooked). Warm tortillas and add a layer of eggs, meat and potatoes then top with about 1 oz of cheese and 1-2 oz salsa. Carefully fold in one end and then skillfully roll them up.

We typically roll each burrito in tin foil and throw them in the oven if we're not eating them right away (they travel well in a cooler if you're running to an early game, or early morning lake trip). Once rolled in tin foil we also throw them in a zip lock bag, put them in the fridge and eat them later in the week, or throw them in the freezer and pull one or two out when you need them. Reheat them in the oven or remove foil and microwave.

crispy chicken bundles.

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Crispy Chicken Bundles from Erin:

1/4 cup corn

1/4 cup rinsed black beans

1/4 cup salsa

1 cup cheese

chicken breasts

1 pkt Shake n Bake seasoned coating mix

Heat oven to 400 degrees. Combine corn, beans, salsa and half of cheese. Roll chicken in Shake n Bake. Roll mixture into the middle of chicken or just cover it. Bake for 30 minutes and sprinkle remaining cheese the last 5 minutes.