Chocolate Italian Love Cake

Ingredients

• 1 package chocolate cake mix, and the ingredients needed to make the cake according to the package
• 2 lbs. ricotta cheese
• 4 eggs
• 3/4 cup sugar
• 1 tsp. pure vanilla extract
• 1 (5.1 oz) package instant chocolate pudding mix
• 1 cup cold milk
• 8 oz. Cool Whip

Preheat oben to 350 degrees F and spray a 9 x 13 inch pan with nonstick spray.

In a large bowl, mix together the cake mix according to the directions on the box. Set aside. 

In another bowl, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

*These directions are correct. The layers switch during baking time!

Bake the cake at 350 degrees F for 1 hour. Remove from the oven and allow to cool completely before frosting.

Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.

Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

Enjoy!

Sour Cream Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts
• 10 oz. can green enchilada sauce
• 1/2 cup light sour cream
• 10.5 oz. can Condensed Cream of Chicken Soup
• 1/3 cup skim milk
• 1 teaspoon extra virgin olive oil
• 1 small onion, diced
• 10 oz. can Ro*Tel Original Diced Tomatoes & Green Chilies
• 4.5 oz. can chopped green chilies
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 8 tortillas, large size
• 3/4 cup Mexican shredded cheese
• 1/4 cup fresh cilantro, chopped

Preheat the oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray and set aside.

Heat the enchilada sauce in a medium skillet over medium-high heat.

Place the chicken breasts in the skillet with the sauce. Cook the chicken breasts for 7-8 minutes on each side, or until cooked through.

Turn heat to low, remove the chicken breasts from the skillet, and place on a plate to cool. Keep remaining enchilada sauce in the skillet.

In the same skillet, add the sour cream, chicken soup, and skim milk. Stir frequently for 2 to 3 minutes and set aside.

After the chicken has slightly cooled, use two forks to shred the chicken and set aside.

In a separate large skillet over medium-high heat, add the olive oil. Once heated, add the diced onions and saute for 2-3 minutes until they become translucent. Stir in the tomatoes and green chilies, cumin, black pepper, salt, and the shredded chicken. Continue to stir frequently until the mixture is heated though (2 to 3 minutes), then remove from heat.

To assemble: Fill each tortilla with a heaping 1/3 of the chicken mixture. Tightly roll each tortilla and place seam side down in the prepared baking dish. 

Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese.

Bake for 18 to 20 minutes until the cheese is melted.

To serve, garnish with the cilantro.

Chicken Broccoli Alfredo Stuffed Shells

Ingredients

• 1 jar (16 oz.) alfredo sauce
• 2 cups cooked chicken, shredded
• 2 cups cooked broccoli, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup shredded parmesan cheese
• 21 jumbo pasta shells, cooked
• 2 cups spaghetti sauce
• Salt/pepper to season, if needed

Pre-heat the oven to 350 degrees F. Grease 13 x 9 baking dish with butter or cooking spray.

In a large bowl, mix alfredo, chicken, broccoli, and cheese. Spoon mixture into pasta shells. Evenly spread spaghetti sauce on the bottom of the baking dish. Arrange shells in baking pan.

Cover with foil and bake 35 minutes until heated through.

Crock Pot Chicken and Stuffing

Ingredients

• 1 (10.5) ounce can of cream of chicken soup 
• 8 oz. sour cream
• 1 (6 oz.) box Stove Top stuffing mix
• 3/4 cup water
• 1 (16 oz.) bag frozen green beans
• 3-4 large chicken breasts

Mix together the soup, sour cream, stuffing, and water, and place on the bottom of the crock pot. Layer the top with green beans, then top with the chicken. 

Cook on high for 4 hours, or on low for 6-7 hours. 

No need to prepare the mix prior to adding to crock pot.

Notes: Mix stuffing periodically if possible, just to keep it blended and to mix the moisture around. This meal is delicious with some whipped potatoes prepared on the stovetop :).

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.