Broccoli Chicken

Ingredients:
3-4 chicken breasts
1-2 small cans of cream of broccoli (or cream-of-whatever)
Fresh broccoli

Directions:

Place the chicken breasts in the crock pot, pour the cream of broccoli on top, if too thick, thin it w/some milk and cook on high for 4 hrs. After that add the broccoli florets on top of everything for another 15-20 mins (depending on how hard/soft you like your broccoli) and it's done.

Serve over rice, super yummy and quick.

Chicken Azteca

Ingredients:
1 lb boneless skinless chicken breast
1 can black beans, rinsed
1 cup salsa
2 cup corn
cumin
8 oz cream cheese
salt
pepper

Directions:
Mix 1/2 of salsa, whole can of black beans, and about a half teaspoon of cumin together and put on bottom of crock pot. Place chicken on top of bean and salsa mix, then spoon rest of salsa over chicken. Season with salt and pepper. Cook on low 8-10 hours or high 4 hours. 30 minutes before serving shred chicken, add corn and cream cheese. Stir to distribute cheese before serving. I like to serve over rice.

This is a very forgiving recipe, I use different amount of everything each time and it always turns out great.

Black Bean Wraps

Ingredients:
1 can black beans, drained & rinsed
1 medium green bell pepper, diced
1 tsp. dried cilantro or 2 tsp. fresh cilantro
pepper, onion powder, cayenne pepper to taste
2-3 Tbsp. light mayo
chopped lettuce & tomato
lime juice to taste
large tortilla wrap

Directions:
1. Combine beans, green pepper, cilantro and spices in a bowl.
2. Mix in mayo to coat; add mayo to cover if needed.
3. Mix in lime juice.
4. Spread 2-3 Tbsp. mixture on tortilla. Top with lettuce & tomato & wrap in tortilla.

Adapted from: Better Homes & Gardens New Cookbook

Hot Mushroom Dip

Ingredients:
4 bacon strips, diced
8 oz fresh mushrooms, chopped
1 medium onion, finely chopped
1 garlic clove, minced
2 tbsp AP flour
1/4 tsp salt
1/8 tsp pepper
8 oz cream cheese, cubed
1/2 cup sour cream
2 tsp Worcestershire sauce
1 tsp soy sauce

Directions:
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tbsp drippings. In the drippings, saute mushrooms onion and garlic until tender. Add the flour, salt and pepper. Cook and stir 1 minute or until thickened. Reduce heat. Add the cream cheese, sour cream, Worcestershire sauce and soy sauce. Cook and stir until cream cheese is melted. Stir in bacon. Serve warm with vegetables or crackers.

Feta Stuffed Cherry Tomatoes

Ingredients:
1 pint cherry tomatoes
4 oz feta cheese, crumbled
1/2 cup green onion, finely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp oregano
salt
pepper

Directions:
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert on paper towels to drain. Combine cheese and onion, spoon into tomatoes. Combine remaining well and spoon over tomatoes. Cover and chill 30 minutes.

Spicy Hot Wings

Ingredients:
4 lbs chicken wing pieces (cut apart)
1/2 cup melted butter
1 tbsp Tobasco sauce
3/4 tsp garlic salt
dash paprika

Directions:
Place wings in 15x10x1 pan. Combine next 4 and pour over wings. Bake at 375 for 30 min. Turn wings and bake 30 - 35 minutes. Drain wings and serve with celery sticks and ranch dressing.

Warm Spinach Spread

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.