Tex-Mex Chicken Dump Dinner

Here’s what you’ll need:

• 10 pounds boneless, skinless chicken breasts
• 5 packets Old El Paso™ taco seasoning
• 5 packets ranch seasoning
• 5 14.5 ounce cans Muir Glen™ Fire-Roasted Diced Tomatoes
• 5 gallon-sized zip-top freezer bags
• Serves 6 - 8, depending on portion size

Here’s what you’ll do:

Step 1: Divide the ingredients between the five bags and just toss it all in. Move each bag around to mix the ingredients. Place the bags in the freezer until you’re ready to use.

Step 2: When you’re ready to make dinner, add the contents of one bag into the slow cooker, straight from the freezer. If the chicken is frozen, cook on low for eight hours. If you thaw the chicken first, cook on low for four hours.

Step 3: Shred with a fork and serve as desired.

Mexi Cheeseburger Quesadillas

Ingredients

1/4

cup ketchup

1/4

cup mayonnaise

2

teaspoons sweet relish

1

pound ground beef

2

teaspoons Worcestershire sauce

1

medium onion, sliced thinly

4

large tortillas

2

cups shredded cheddar cheese

Pickle lettuce, tomato, and for topping

1/2

cup  Salsa

Steps

• 1

  In a small bowl combine the ketchup, mayonnaise, and sweet relish. Spread each tortilla generously with the sauce on one side. Reserve the remainder for dipping.
• 2

  Brown the beef adding the salt, pepper, and Worcestershire while browning. Drain the fat. Add the onions when beef is almost done and brown until tender.
• 3

  Preheat skillet to medium heat and add some butter to the pan. Place one of the tortillas, sauce side up, on the pan and sprinkle the beef and onion mixture on top. Sprinkle with 1/2 cup cheddar cheese. Top with the second tortilla, sauce side down.
• 4

  Cook for a couple of minutes per side or until cheese has melted. I found it helpful to use two spatulas to flip the quesadilla easily.
• 5

  Slice each quesadilla into four pieces. Top with lettuce, tomatoes, and pickles. Dip into salsa for a spicy kick.

Cherry Pie Bars

Ingredients

1

roll (16.5 oz)  refrigerated sugar cookies

1

cup cherry pie filling (from 21 oz can)

2

tablespoons cinnamon-sugar

Steps

• 1

  Heat oven to 350ºF. Line 8-inch square pan with cooking parchment paper.
• 2

  Reserve 1/2 cup of the cookie dough. Press remaining cookie dough in bottom of pan. Bake 15 minutes.
• 3

  Carefully spoon pie filling evenly onto baked base. Crumble reserved cookie dough onto filling. Sprinkle with cinnamon-sugar.
• 4

  Bake 30 to 35 minutes, or until golden brown. Cool completely, about 1 1/2 hours. Cut into 3 rows by 3 rows.

Slow-Cooker Creamy Chicken Paprikash

Ingredients

4

bone-in skin-on chicken thighs

4

chicken drumsticks

1

teaspoon salt

1/2

teaspoon freshly ground black pepper

2

teaspoons olive oil

2

medium onions, halved and cut into 1/4-inch slices

2

cloves garlic, finely chopped

2

tablespoons sweet paprika

1/4

teaspoon ground red pepper (cayenne)

1

cup chicken broth (from 32-oz carton)

2

tablespoons cornstarch

2

tablespoons water

3/4

cup sour cream

Buttered cooked egg noodles, if desired

Steps

• 1

  Spray 4-quart slow cooker with cooking spray.
• 2

  Season chicken thighs and drumsticks with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In 12-inch skillet, heat oil over medium-high heat. Place chicken skin-side down in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• 3

  Pour all except 1 tablespoon fat from skillet. Decrease heat to medium; add onions to skillet and cook about 4 minutes, stirring frequently, until softened. Add garlic, paprika, red pepper, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook and stir 1 minute. Transfer to slow cooker. Add chicken broth to skillet. Cook over medium heat 1 minute, scraping up any browned bits on bottom of skillet with wooden spoon. Transfer to slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• 4

  Transfer chicken to serving platter and keep warm. Increase to High heat setting.
• 5

  In small bowl, beat cornstarch and water with whisk until smooth. Beat into cooking liquid in slow cooker. Cover; cook about 15 minutes or until sauce is thickened. Beat sour cream into cooking liquid in slow cooker with whisk. Cover; cook about 5 minutes or until hot.
• 6

  Serve chicken with sauce over buttered noodles.

Chinese Shrimp with Broccoli

Ingredients

2lbs shrimp (peeled and deveined)
1 large head broccoli (sliced into florets)
Sauce-
2/3 cup soy sauce
½ cup chicken broth
1/3 cup rice wine
3 ½ tablespoons sugar
1 tablespoon sesame oil
¼ teaspoon white pepper
2 tablespoons vegetable oil
1 tablespoon fresh garlic (minced)
1 tablespoon fresh ginger (minced)
2 tablespoons cornstarch
¼ cup water

Step 1: In a bowl combine soy sauce, chicken broth, rice wine, sugar, sesame oil and white pepper. Dissolve cornstarch in ¼ cup of water.
Step 2: Heat a wok over medium high. Add vegetable oil. Add broccoli and stir-fry for 2-3 minutes or until it has reached your desired tenderness. Remove from the pan and set aside. Add a little more oil to the wok if needed. Add garlic and ginger. Stir-fry for 15 seconds. Add shrimp and stir fry for 1 minute.
Step 3: Add sauce mixture to the wok and bring to a boil, cook for 1 minute. Add the cornstarch and water mixture and cook while stirring until the sauce thickens. At this point the shrimp should have turned pink and be fully cooked. Be careful not to overcook the shrimp. Add broccoli florets back into the wok, mix well. Remove from heat and serve.

(Makes 4 Servings) source:http://blogchef.net/chinese-shrimp-with-broccoli-recipe/

Chocolate Chip Cookie Dough Cheesecake

Ingredients

1

package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies

2

packages (8 oz each) cream cheese, softened

3/4

cup sugar

2

eggs

1/3

cup whipping cream

1/3

cup sour cream

Steps

• 1

  Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.
• 2

  Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.
• 3

  In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.
• 4

  Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.
• 5

  Remove side of pan before serving.

Nutrition Information

Serving Size: 1 Serving

Calories

390

Calories from Fat

220

Total Fat

24g

37%

Saturated Fat

13g

65%

Trans Fat

0g

 

Cholesterol

90mg

29%

Sodium

290mg

12%

Potassium

80mg

2%

Total Carbohydrate

39g

13%

Dietary Fiber

0g

0%

Sugars

29g

 

Protein

4g