Chicken Roll Ups

1 pkg cream cheese
2 tubes of crescent rolls (8 count)
2 chicken breasts, shredded
1.5 c shredded cheddar cheese
1 c shredded Monterrey jack cheese
1/4 tsp salt
1/4 tsp pepper
1/2 pkg Hidden Valley Ranch mix
butter, melted
bread crumbs

• Boil chicken and shred
• Combine cream cheese, chicken, cheeses, salt, pepper, and half a pkg Hidden Valley Ranch mix
• Spoon mixture onto crescents, roll them up and seal
• Brush tops of rolls with butter and top with bread crumbs
• Bake for 20 minutes at 350 degrees
• *To reheat, set oven to 325 degrees and bake for 15 minutes

Calzones

2 loafs frozen bread dough, thawed
1/2 lb sliced salami
1/2 lb sliced ham
2 c mozzarella cheese
marinara sauce
1 Tbsp butter, melted
garlic salt to taste

• Roll out each loaf of dough into an 8" x 12" rectangle.
• Layer salami and ham down the center lengthwise.
• Top meats with cheese.
• Fold short ends of each loaf in about 1/2" and seal. Roll from the long sides and pinch well to seal entire loaf.
• Place on a baking tray sprinkled with cornmeal.
• Brush melted butter on top of loaf and sprinkle with garlic salt.
• Bake in the over at 375 degrees for 25 minutes.
• Cut each loaf into 8 slices and serve with marinara sauce.

Taco Chicken Bowls

1.5 lbs chicken breasts
16 oz jar of salsa
15 oz can black beans
15 oz can corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
pepper to taste
2 c dry rice
8 oz shredded cheddar
oregano

•  Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 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 hrs.
•  Near the end of the cooking time, cook the two cups of rice according to the package directions.

• After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Honey Lime Enchiladas

6 tablespoons honey (I use 3 Tbsp)
5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder
1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 flour tortillas
1/2 pound monterey jack cheese, shredded
1/2 pound mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup salsa verde
1 cup heavy cream
fresh cilantro, chopped

• Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour
• Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.
•  Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.
•  Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.

Russian Tea

2 c Tang
1 (3 oz) pkg Lemonade
1 1/3 c sugar
1 tsp cinnamon
1/2 tsp ground cloves

• Mix 3 tsp with hot water

Crock Pot Taco Soup

1 (16 oz) can Pinto Beans
1 (16 oz) can White Beans
1 (11 oz) can Niblet Corn
1 (11 oz) can Rotel
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 pkg Taco Seasoning Mix
1 pkg Hidden Valley Ranch dressing Mix
1 lb shredded chicken

• Cook meat & drain. Shred.
• Add all ingredients to crock pot. Do not drain cans.
• Stir.
• Cook on High for 2 hours or Low for 4 hours.
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