Slow Cooker Jalapeño Popper Chicken Taquitos

Ingredients

• 3-4 chicken breasts, frozen or thawed
• 8 ounces cream cheese
• 1/3 cup jarred whole or sliced jalapeños, roughly chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 taco-sized tortillas
• 1 1/2 cups shredded cheese
• optional toppings: cilantro, additional jalapeños, ranch, or salsa

Add chicken, 1/2 cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)

Minutes before serving, preheat the oven to 425 degrees F and grease a baking sheet with cooking spray.

Use two forks to shred chicken and stir it in with the other contents of the crockpot.

Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla.

Top cheese with 2-3 Tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.

Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes, watching carefully so they don't burn!)

Serve warm with dipping sauces.

Chunky Monkey Overnight Oats

Ingredients

• 1 container Chobani (Greek) Banana Yogurt
• 1/3 cup rolled oats
• 1/3 cup almond milk
• 1 Tablespoon peanut butter
• 1/2 banana, sliced
• handful of dark chocolate chips

In a jar or bowl combine all ingredients together. Cover the jar or bowl and place in the fridge overnight or for at least 4 hours. Remove from the fridge, get out a spoon, and enjoy!

Baked Crunchy Taco Casserole

Ingredients

• 1 pound ground beef or turkey
• 1 (14.5 oz) can petite diced tomatoes, drained
• 1 packet taco seasoning
• 1 cup shredded Mexican cheese blend, divided
• 1/4 cup salsa
• 12 crunchy taco shells
• Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Preheat oven to 400 degrees F.

Brown and drain meat. Stir tomatoes, seasoning, 1/2 cup cheese, and salsa into meat.

Arrange taco shells standing up in a greased 9 x 13 inch pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.

Sprinkle remaining 1/2 cup of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.

Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.