Sassy Chicken Enchilada Dip

16 oz. light cream cheese; softened
10 oz. diced tomatoes with green chili peppers (like Rotelle) – un-drained
1 lb. cooked chicken; shredded
1 t. garlic clove; minced
1/2 - 1 t. chipotle chili powder (depending on how spicy you want it)
1 t. cumin
1 t. dried oregano
1 t. paprika
1 t. onion powder
2 T. fresh cilantro; chopped
1 c. cheddar cheese; shredded

Mix all of the ingredients until combined. Refrigerate for at least 2 hours before serving. Serve hot or cold with tortilla chips. To heat use the microwave, crock pot, or oven (at 350 degrees for 30 minutes).

Biscuits and Gravy

1 can pillsbury biscuits. I like to use homestyle but I'm sure any flavor would work.
6 or 7 links of sausage
1 pkg. country gravy (it's white)


Just cook the biscuits according to directions. Cook the sausage up in a pan on the stove. Make the gravy. Cut the sausage into little pieces and sprinkle over biscuits, then pour gravy on top. I serve with a fruit salad. Oranges, raspberries, apples and powdered sugar.

Liz H.

Balsamic Beans with Beef

1 pound stew beef
1 Tablespoon olive oil
1 Tablespoon minced garlic (about 6 small cloves)**
3 cans (15 oz.) canellini beans, rinsed and drained*
1 can (14 oz.) diced tomatoes, undrained
2 Tablespoons balsamic vinegar
1 Tablespoon Italian seasoning

1. Heat olive oil over medium high heat and brown meat. Transfer browned meat to the crock pot. 2. Add remaining ingredients and stir (remember to drain and rinse beans, but don’t drain tomatoes!). Cook on high 4 hours or on low 8 hours. Yields 4-6 servings.

Heather C.

Chicken Pot Pie

This recipe is so easy and yummy. Whenever I don't know what to make, I can whip this up and everyone in the family loves it. Especially me!!!!

1 pkg. frozen peas, carrots, and corn
1/3 cup butter or margarine
1 small onion
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp. pepper, just eyeball it
1 3/4 cups chicken broth
2/3 cup milk
1 can canned chicken, or 2 cups cooked chicken or turkey
1 pkg. pie crusts. In the refrigerator section, next to the rolls ect.

1. Melt butter in saucepan over medium heat. Add onion. Stir in flour, salt and pepper. Cook stirring constantly until mixture is bubbly. Remove from heat. Stir in broth and milk. Heat to boiling. Boil and stir 1 minute. Stir in chicken and veggies.
2. Lay out pie crust in pie pan for the bottom. Sometimes if I only have one dough I just use it for the top and don't put anything on the bottom of the pan.
3. Pour mixture into pie pan. Cover with another crust.
   
4. Bake at 425 for 35 minutes or until golden brown.

Liz