Slow Cooker Cream Cheese Chicken Chili

Ingredients 

• 3 boneless skinless chicken breasts
• 4 cups low sodium chicken broth 
• 2 cans pinto beans, drained and rinsed
• 1 can white beans, drained and rinsed
• 1 small yellow onion, chopped
• 3 teaspoons ground cumin
• 2 teaspoons chili powder 
• 2 teaspoons garlic powder 
• salt and pepper to taste
• 8 ounces cream cheese, reduced fat, softened 
• handful of cilantro, roughly chopped 
• toppings: shredded cheese, sliced avocado, limes for squeezing 

Add chicken, broth, beans, onions, and seasonings to slow cooker. Cover and cook on high 2-3 hours, or on low 4-5 hours. 

About 30 minutes before serving, add cream cheese. Cover and cook another half hour. 

Uncover, stir to mix cream cheese into soup and shred chicken with two forks. Taste, add salt and pepper to taste as needed. Stir in chopped cilantro. Serve hot and top with shredded cheese and avocado slices if desired. 

Enjoy!

Taco Potatoes

Ingredients

• 4-6 medium russet potatoes
• 1 pound lean ground beef
• 1 (1 oz) packet taco seasoning
• Shredded lettuce
• Mexican cheese blend
• Sour cream
• Salsa
• Guacamole
• Green onion

Preheat oven to 400 degrees F. Wash potatoes in water, pat dry with paper towels. Poke a few holes in each potato then wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly. 

In a large skillet, brown and crumble ground beef over medium high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes. 

Remove foil from potatoes then cut a slit in the top to open. Fill each potatoes with ground beef and all of your favorite taco toppings.

Enjoy!

Freezer Croissant Breakfast Sandwiches

Ingredients 

• 1 Tablespoon olive oil
• 4 large eggs, lightly beaten
• 1/4 cup half and half
• Salt and pepper, to taste
• 8 mini croissants, halved horizontally
• 4 oz. thinly sliced ham
• 4 slices cheddar cheese, halved

Heat olive oil in large skillet over medium hight heat. Add eggs to the skillet and cook, whisking until they just begin to set. Gently whisk in half and half; season with salt and pepper. Continue cooking until thickened and no visible liquid egg remains. Set aside.

Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer. 

To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. 

Serve immediately. Enjoy! 

Cole Slaw

Ingredients

• 6 cups shredded cabbage
• 1 cup shredded carrot 
• 1 cup mayonnaise
• 1/4 cup white wine vinegar
• 1 teaspoon celery seed 
• 1/4 cup sugar 
• Salt and pepper 

In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill.

Serve in a family style bowl.

Mashed Red Potatoes

Ingredients

• 8 medium red potatoes, quarter
• 3 garlic cloves, peeled
• 2 Tablespoons butter
• 1/2 cup milk, warmed
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese

Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender. 

Drain well. Add the butter, milk and salt; mash. Stir in cheese. 

Yield: 6 servings

Asian Slaw

Ingredients

• 2-3 packages of beef flavored ramen noodle mix 
• Two 8.5 oz packages broccoli slaw mix
• 1 cup sliced toasted almonds 
• 1 cup sunflower kernels 
• 1 bunch green onions chopped 
• 1/2 cup sugar 
• 3/4 cup vegetable oil
• 1/3 cup white vinegar 

Remove flavor packets from Ramen Noodle mix and set aside. Crush noodles in bottom of a LARGE bowl. Top with slaw mix. Sprinkle with almonds, sunflower kernels, and green onions. 

Whisk together contents of flavor packets, sugar, oil, and vinegar. Pour over slaw mixture. Cover and chill 24 hours. Toss before serving. Yield 10 servings.

Better Than Anything Cake

Ingredients

• 1 box Devil's Food Cake mix (+ ingredients on the box)
• 1 14 oz. can sweetened condensed milk
• 1 12 oz. jar caramel ice cream topping
• 8 oz. Cool Whip (let sit before spreading to unfreeze)
• 3/4 cup milk chocolate heath toffee bits

Bake the cake according to the directions. 

Remove the cake from the oven and pike holes all over the top with a butter knife or fork. 

Drizzle the caramel sauce over the cake. Then drizzle the can of sweet condensed milk over top. Allow the topping to soak into the holes. 

Once the cake is at room temperature, top with unfrozen Cool Whip and toffee bits. 

Store in the refrigerator one hour before serving.