Chicken Calico Bean Chili

1 lb boneless, skinless chicken breasts, cut into small cubes

1 tbsp canola oil

1 cup water

1 (14.5oz) can no salt added diced tomatoes

1 can no salt add black beans

1 can black eyed peas

1 cup chopped onions

1 can tomato paste

1 tbsp chili powder

1/4 tsp ground cumin

1/4 cup shredded reduced fat cheddar cheese (optional)

In a medium saucepan, heat oil over medium heat.  Add onions and chicken.  Cook until done.

In a slow cooker, combine all ingredients.  Cook 3 hours on high.

When done, ladle chili into bowls, top with cheese.

Slow Cooker Tex Mex Chicken

1 lb boneless skinless chicken breast, cut into 1 inch wide strips

2 tbsp (1/2 of 1 1/4 oz packet) taco seasoning mix

2 tbsp flour

1 each green and red bell pepper, cut into 1 inch wide strips

1 cup frozen corn

1 1/2 cups salsa

1 cup shredded cheese

Toss chicken with taco seasoning and flour in slow cooker.  Stir in vegetables and salsa; cover with lid.

Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Stir before serving; top with shredded cheese

Foil Pack Chicken and Mushroom Dinner

1 can (10 3/4oz) condensed cream of mushroom soup

1 1/4 cups water, divided

1 pkg (6 oz) stuffing mix for chicken

6 small, boneless skinless chicken breast halves ( 1 1/2lb) 1/2 inch thick

4 slices smoked ham, chopped

1 1/2 cups fresh sliced mushrooms

1 1/2 cups frozen peas

Heat oven to 400 degrees.

Mix soup and 1/4 cup water.  Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets of heavy duty foil.

Top with chicken, ham, vegetables, and soup mixture.

Bring up foil sides, double fold top and both ends to seal packet, leaving room for heat circulation inside.  Place on 15x10x1 inch pan.  Bake 30 to 35 minutes until chicken is done.  Remove packets from oven; let stand 5 minutes.

Cut silts in tops of packets to release steam before opening.

 

We thought this was pretty good but  think next time, I am going to change it up and put canned peas in it instead of frozen.  I don't really like the way frozen peas taste for some reason.  Other than that one thing, it was great.

Slow Cooker Hickory BBQ Sandwiches

1 boneless pork shoulder (2 lbs)

1 env onion soup mix

2 small onions, sliced

1 cup Hickory Smoke BBQ Sauce

8 sandwich buns, split

8 cheese singles

Place meat in slow cooker; top with soup mix, onions and barbecue sauce.  Cover with lid; cook on low 8 to 10 hours (or on high 4 to 5 hours)

Remove meat from slow cooker; cut off and discard excess fat.  Chop meat into small pieces or shred with fork.  Return to slow cooker; stir until evenly covered with sauce.

Fill rolls with meat mixture and add cheese slice before serving.

Lemon Pepper Chicken with Chili French Fries

3 large chicken breasts

1/4 cup olive oil

1/4 cup lemon juice

1 1/2 tbsp seafood seasoning (I used Old Bay)

4 large potatoes (I used red potatoes)

1 tbsp canola oil

1 tbsp chili powder

salt and pepper

In a small bowl, whisk olive oil and lemon juice.  Add the seasonings and few dashes of salt and pepper.  Whisk and pour over chicken.  Let chicken marinade at least 30 minutes.  Place into glass baking dish with marinate.  Bake at 350 for 50 to 60 minutes or until chicken is baked through.

Make chili French fries.  Wash, peel, and cut potatoes into thin French fry strips.

Add oil and season with chili powder.  Toss in bowl.

Spread onto greased baking sheet in a single layer.

Bake at 350 for 20-25 minutes then turn fries over.  Bake another 15-20 minutes.

This was really good, even my 14 month daughter enjoyed the chicken.  She wasn't really into the fries that much but, then again, she is 14 months :)

Shipwreck Dinner

I found this recipe online.  It has good reviews but my family didn't really enjoy it…even though yours may.

1 lb extra lean ground beef

1 pkg (7 1/4 oz) macaroni and cheese dinner

1 can (14 1/2 oz) stewed tomatoes, undrained

1 cup frozen green peas

1 cup milk

1 cup shredded mozzarella

Brown meat in large non-stick skillet on medium-high heat; drain if necessary.

Stir in macaroni, cheese sauce mix, tomatoes, peas, and milk.  Bring to a boil; cover.  Simmer on medium-low heat 12 minutes or until macaroni is tender, stirring occasionally.

Top with mozzarella.  Remove from heat.  Let stand, covered, 5 minutes or until mozzarella is melted.