Crockpot Taco Chicken Bowl

Crockpot Taco Chicken Bowl

Ingredients:

1½ lbs. chicken breasts
1 (16 oz.) jar salsa

1 (15 oz.) can black beans, drained

½ lb. (8 oz.) frozen corn

1 Tbsp chili powder

½ Tbsp cumin

½ Tbsp minced garlic

½ tsp dried oregano

¼ tsp cayenne pepper

¼ tsp salt

to taste cracked pepper

2 cups dry rice

8 oz. shredded cheddar

½ bunch cilantro (optional)

Instructions:

Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hours or high for 4 hours.

Near the end of the cooking time, cook the two cups of rice according to the package directions. 

Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

What's for Dinner

Monday- Slow Cooker Taco Chicken Bowl
Tuesday- French Dip Sandwiches
Wednesday- Pizza
Thursday- Tacos with homemade taco shells
Friday- BLT's
Saturday- Taco Soup
Sunday- Leftovers

What's for Dinner

Monday- Gridiron Band Concert & Dinner
Tuesday- Chicken Enchiladas
Wednesday- Baked Buffalo Chicken Wraps 
Thursday- Pizza Soup 
Friday- WMHS Football Game
Saturday- Stacked Enchiladas 
Sunday- Leftovers

Hot Sausage Dip

Hot Sausage Dip

Ingredients:

1 lb hot sausage

8 oz cream cheese, softened

8 oz sour cream

2 cups shredded cheddar cheese

1 (10 oz) can diced tomatoes and green chilies, drained

 Instructions:

Preheat oven to 350.

In a large skillet, cook sausage until no longer pink.  Drain fat.

In a large bowl, combine all ingredients and put in an 8-cup baking dish.  Bake for 30 minutes or until bubbly.  Serve with corn and/or tortilla chips.

Jalapeño Popper Dip

Jalapeño Popper Dip

Ingredients:

1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)

1 8oz package cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese

¾ cup + ¼ cup shredded parmesan cheese

1 cup Italian seasoned bread crumbs

4 tablespoons butter or margarine, melted

1 tablespoon dried parsley

Instructions:

In a mixer or by hand, combine cream cheese and sour cream.

Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.

Spoon into 8x8 baking dish, spreading evenly.

Blend bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.

Sprinkle the buttery crumb topping evenly over the cream cheese mixture.

Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.

Serve with bread or crackers.

French Onion Chicken and Rice Bake

French Onion Chicken and Rice Bake

The flavors in this casserole were excellent! 
We will definitely have this again in the near future. 
Yield: 6 servings

Ingredients:

2 cups instant white rice

2 cups water

2 cups cooked chopped chicken (about half of a rotisserie chicken)

8 oz French onion dip

1 can cream of chicken soup

1/2 cup chicken broth

1 cup shredded cheddar cheese

1/2 cup French fried onions

Instructions:

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside.

In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed.

In a large bowl, combine chicken, chicken soup, French onion dip, cheddar cheese, chicken broth and cooked rice. Spread into prepared pan. Top with French fried onions.

Bake for 20-25 minutes, until cheese is melted and bubbly.

Cheesy Party Burgers

Cheesy Party Burgers
These burgers were really good and easy to make.  
Perfect for a weeknight meal. 

Yields: 12 burgers

 Ingredients:

1 pound lean ground beef

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon mustard powder

½ teaspoon smoked paprika

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained

12 slices cheddar cheese

12 dinner rolls

Glaze

½ cup (8 tablespoons) butter

2 tablespoons Brown Sugar

1 tablespoon Worcestershire sauce

1 tablespoon mustard

1 tablespoon sesame seeds

Instructions:

Preheat oven to 350 degrees F. 

Coat 9x13 baking dish with non-stick cooking spray.

Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.

Place bottom half of buns in prepared pan. Top with beef & sliced cheese. 

Finish off with the top half of the bun.

Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.

Bake at 350 degrees F for 25 minutes.

What's for Dinner

Monday- Cheesy Party Burgers
Tuesday- French Onion Chicken & Rice Bake
Wednesday- Baked Club Pinwheels
Thursday- Tacos
Friday- Pizza
Saturday- Football Saturday
Sunday- Leftovers

Halloween

It rain all during the day on Halloween, but cleared up just in time for trick or treating.  Brenna was very excited about trick or treating this year, especially since her favorite person was going with her, Braylen!  We had a full house Halloween night: Grandmom, Grandpa, Grammie, Papa, Jenna, Kelly, Cameron and Braylen all came over for the festivities. 

Red Velvet cake balls

Mummy dogs

Spider 7 layer dip

Chili

Braylen as a zombie bride

Cameron as Lugi

Brenna as Cinderella