Chili Con Pollo *

1 1/2 cups cubed cooked chicken

2 cans red kidney beans, rinsed and drained

1 can chick peas, rinsed and drained

1 can spicy chili beans in sauce, undrained

1 can rotel, undrained

1 tsp chili powder

1 tsp garlic salt

10 jalapeno slices from pickled jalapeno jar

1/4 cup juice from jarred jalapenos

4 Tbsp sour cream

4 Tbsp green salsa

In large pot, combine all ingredients except sour cream and green salsa.  Cook over medium heat about 10 minutes, stirring occasionally, until hot.  Serve sour cream and salsa over each individual serving.

Serves 4

Slow Cooker Meatballs with Roasted Red Pepper Sauce *

 2 pounds frozen meatballs, thawed

1 jar (16 oz) roasted red bell peppers, drained

1/4 cup grated parmesan cheese

1/2 cup italian dressing

1 jar (26 oz) marinara sauce

2 plum tomatoes

Pasta or Hoagie Rolls

Place meatballs in slow cooker.  Place bell peppers in blender and blend until smooth.  Add cheese and italian dressing; cover and blend until mixed.  Add marinara sauce and pulse until blended.  Add tomatoes and pulse until blended. Pour sauce over meatballs. Cover and cook on low heat setting 6-7 hours.  Stir before serving.  Serve over pasta or over hoagie rolls.

Serves 12

Ratatouille Bean Stew *

 1 can chick peas, rinsed and drained

1 Tbsp butter

1 onion, chopped

2 cloves garlic, minced

1 can chicken broth

8 oz fresh sliced mushrooms

1/4 tsp salt

1 zucchini, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 tsp italian seasoning

1 can (28 oz) diced tomatoes with italian style herbs, undrained

Melt butter in large pot. Saute onion, bell pepper, mushrooms, and garlic for 3-4 minutes, just until slightly softened.  Add all other ingredients to pot  Cover and cook 30-35 minutes or until vegetables are tender.

Serves 4

Creamy Chicken and Rigatoni *

 1 Tbsp olive oil

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces

2 cloves garlic, finely chopped

2 tsp dried basil

2 tsp dried oregano

28 oz diced tomatoes

2 cups heavy whipping cream

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

8 oz rigatoni pasta, uncooked

16 oz frozen vegetable mix (broccoli, red pepper, onion and mushrooms), thawed and well drained

Shredded Parmesan cheese

Heat oil in large pot.  Cook chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.  Stir in tomatoes, whipping cream, salt, pepper, and red pepper.  Heat to boiling; reduce heat to low.  Simmer uncovered about 10 minutes or until slightly thickened.  Cook and drain rigatoni according to package directions.  Stir rigatoni and vegetables into chicken mixture; cook until hot.  Serve with cheese.  

Serves 8

BBQ Beef Filled Biscuits *

1/2 pound ground beef

1 small green pepper, finely chopped

1 small red pepper, finely chopped

1/3 cup bbq sauce

1 can refrigerated buttermilk biscuits

1/2 cup shredded cheddar jack cheese

Heat oven to 375.  Brown meat with peppers in skillet.  Remove from heat and stir in bbq sauce.  Separate biscuits.  Press 1 biscuit onto bottom and up side of each muffin cup.  Spoon meat mixture into biscuit cups; press into cups with back of spoon.  Filling will be mounded on each biscuit.  Bake 10 minutes or until biscuits are lightly browned.  Top with cheese and bake 3-4 minutes more until melted.

Serves 4

Foil Pack Chicken and Artichoke Dinner *

3 cups instant white rice, uncooked

3 cups warm water

4 small boneless skinless chicken breast halves (1 1/2 pounds)

1 can artichoke hearts, drained and quartered

2 tomatoes, chopped

1/2 cup Zesty Italian dressing

2 tsp pesto

Heat oven to 400.  Mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil.  Top with chicken, artichokes, and tomatoes; drizzle with combined dressing and pesto.  Bring up foil sides to close over chicken and rice leaving space for steam to circulate in pack.  Place on large baking sheet.  Bake 30-35 minutes or until chicken is done.  Remove packets from oven; let stand 5 minutes.  

Serves 4

Gyro Pizza *

 1 can refrigerated pizza crust

1 pound ground turkey

2 cloves garlic, minced

1/2 tsp dried oregano

1/4 tsp salt

1/2 cup sour cream

2 cups shredded mozzarella cheese

1 cup coarsely chopped cucumber

2 roma tomatoes coarsely chopped

4 thin slices red onion

1/2 cup crumbled feta cheese

Heat oven to 425.  Spray 13x9 pan or large baking pan with cooking spray.  Press pizza dough in bottom and slightly up sides of pan to form crust.  Bake about 7 minutes or until crust just begins to turn brown on edges.  Meanwhile, cook turkey and garlic over medium heat 5-7 minutes, stirring occasionally, until turkey is no longer pink.  Stir in oregano and salt.  Spread sour cream over warm crust.  Sprinkle with 1 1/2 cups of the mozzarella cheese.  Evenly top cheese with cooked turkey.  Sprinkle with cucumber and tomato.  Separate red onion into rings.  Arrange over tomato.  Sprinkle with remaining 1/2 cup mozzarella cheese and feta cheese.  Bake 13-14 minutes or until edges of crust are golden brown and cheese is melted.

Serves 8

Steakhouse Chex Mix *

1 Tbsp A1 Steak Sauce

1 Tbsp soy sauce

1/8 cup brown sugar

1/4 cup butter

2 cups corn chex cereal

2 cups rice chex cereal

2 cups wheat chex cereal

1 can (11.5 oz) mixed nuts

1 small can french fried onions

In small bowl, mix steak sauce, soy sauce and brown sugar; set aside.  In large microwaveable bowl, microwave butter for about 40 seconds or until melted.  Stir in cereals, nuts, and fried onions until evenly coated.  Stir in sugar mixture until evenly coated.  Microwave, uncovered, on high 5 minutes, stirring every 2 minutes, until brown.  Spread on cookie sheet to cool.  Store in airtight container.

Makes 20 servings (1/2 cup each)

Ham and Cheese Crescents *

 1 can refrigerated crescent dinner rolls

2 Tbsp butter, softened

1 tsp yellow mustard

1 cup cubed cooked ham

1/3 cup chopped onion

1/3 cup chopped green bell pepper

1 cup shredded cheddar cheese

Heat oven to 375.  On ungreased cookie sheet, unroll dough.  Press dough to form 13x9 rectangle, pressing perforations to seal.  Form 1/4 inch rim around edges.  In small bowl, mix butter and mustard.  Spread mixture over dough.  Sprinkle with ham, onion, bell pepper, and cheese.  Bake 18-25 minutes or until edges are golden brown.  Cut into squares and serve warm.