Crock Pot White Chicken Chili

INGREDIENTS
1 1⁄4lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning (or salt, chili powder, cumin)
1 (4 1/2 ounce) can of chopped green chilies or 1 can rotel
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
EXTRAS (optional)
1 chopped onion, (layered under chicken in crock pot)
1 can yellow corn, drained
1 can diced tomatoes, drained

TOPPINGS
1/2 cup sour cream
chopped green onion
monterey jack cheese
cilantro
tortilla chips

DIRECTIONS Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.

Tortilla Española!

1 large onion, chopped

6 or so large potatoes, slices and chopped (see picture for help)

A buttload of olive oil. Okay not that much, but a lot.

6 eggs

Get a pan the size you want your tortilla (probably like 10" pan) and load it with like .25-.5" of olive oil. Put all the chopped potatoes and onions in there. Cover and cook on med for 12-15 minutes until soft, stirring 2 or 3 times. The onions will get sweet and the potatoes soft.

In a large bowl crack about 6 eggs in a bowl and mix with fork. Add the cooked onions and potatoes to the eggs. (strain out the extra oil with a slotted spoon. Dump most of it, leave a tiny bit in the pan for the next step). ADD SALT and stir and let them hang out for 10-15 minutes in the bowl, it will slightly thicken. Don't for get to ADD SALT. 

Put your pan on med and pour the potato & egg mess into the pan once it's hot. Cook for a few minutes until it moves easily in the pan and is a "spanish tortilla" brown. Using something flat and larger than the pan, put it over the pan and then flip the tortilla mess onto the flat surface. then quickly slide it back in the pan to cook the other side to the same doneness. Voila!

I added more olive oil after this picture below. This is NOT ENOUGH if you want to to be like those old-school Spaniard ladies that I learned this from. Drown the potatoes! 

Asian Salad

1 bag broccoli slaw

1 bag cabbage slaw

cut green onion

peanuts roasted and chopped

Kraft asian toasted sesame dressing

Creamy Crockpot Roast

Ingredients:

-Roast
-2 cans cream of mushroom soup
-2 1/2 cups water
-2 packets Lipton onion soup mix

Directions:

Cook 6-8 hours on low in the crock pot.

Pumpkin Pie (Low sugar, no crust)

This is delicious for breakfast, or anytime really! Thanks Rachel for developing this healthier option!

Ingredients:

1/2-3/4 cup sugar
1 tsp salt
1 TBS ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6 large eggs
1 can (29 oz) pure pumpkin
2 cans (12 oz each) evaporated milk

Directions:
Preheat oven to 425 degrees F.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Poor into 2 greased pie tins or any type of baking dish.
Bake in 425 degrees F oven for 15 minutes. Reduce temperature to 350 degrees F and bake 40-50 minutes or until knife inserted near center comes out clean.
(May substitute 3 1/2 tsp pumpkin pie spice for cinnamon, ginger and cloves)

Adapted from Libby's Famous Pumpkin Pie Recipe

Fudgy Brownies

This recipe is dedicated to Andrea. I finally found a non-packaged brownie she loves!

Ingredients:

1 cup butter, melted
3 cups white sugar (may use half white, half brown)
1 Tbs vanilla extract
4 eggs
1 1/2 cup flour
1 cup cocoa powder
1 tsp salt
1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 pan.
Combine butter, sugar and vanilla in large bowl. Beat in the eggs, one at a time.
Combine flour, cocoa powder and salt together in small bowl. Gradually stir flour mixture into egg mixture until well blended. Stir in chocolate chips. Spread batter evenly into prepared pan.
Cook 35-40 minutes, until toothpick comes out clean.


Recipe from http://allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/

Lime Butter Sauce

1 large garlic clove chopped
1/4 cup fresh lime juice
1 tsp salt
1/2 tsp pepper
1 stick (1/2 cup) butter, melted

Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

You can put this on many things such as fish, chicken, pasta, etc.

This can be made a day ahead of time and kept in the fridge covered. Stir before using.

Guacamole (from Lucia)

3 Avocados
1-2 small roma tomatoes
1/4 red onion
cilantro (lots!)
1/2 to full juice from lime
salt and black pepper to taste

Cowboy Caviar

1 can corn, drained
1 can black beans, drained
2 large tomatotes, chopped
1 bunch cilantro, finely chopped
1/2 bunch green onions, chopped OR 1/4-1/2 red onion, chopped
1 envelope good seasons italian dressing - mix and pour over salsa (you can also add this without mixing it)
lime juice, optional (because limes make everything taste better!)

Before serving add:
2 chopped avocados.

Serve with Frito dipping chips.

Kielbasa Pasta

Ingredients:

1 lb penne pasta
1/2 onion
1 package kielbasa sausage
1/2 tsp minced garlic
1 can mild Rotel Tomatoes (I just chopped up some tomatoes)
1/2-1 cup whipping cream
1 tsp chicken bullion
8 oz Monterrey Jack Cheese, shredded

Directions:

Cook pasta until al dente. Meanwhile, saute onion and Kielbasa in skillet with olive oil for about 4 minutes Add garlic and saute 3 more minutes. Add tomatoes, whipping cream and bullion. Bring to boil and let simmer a few minutes. Add pasta. Bring to boil and let simmer a few more minutes. Add cheese and stir until melted. Add salt and pepper to taste.

Another option: saute the onion, Kiebasa and garlic in olive oil. Add the whipping cream, 2 cups chicken broth, tomatoes and uncooked pasta. Cook 15 minutes or until pasta cooked to desired tenderness. Add cheese and stir until melted.

Adapted from: https://cookpad.com/us/recipes/341669-kielbasa-pasta