White Chicken Chili

6 cans Great Northern Beans

3- 5 oz. cans of Chicken (I use 2 big cans)

6 cups Chicken broth

2 cans Diced Green Chilies

12 oz Sour Cream

1 tsp. Olive Oil

2 tsp. Cumin

1 tsp. Garlic Powder

1 1/2 tsp. Oregano

1/4 tsp. White Pepper

Put everything in a BIG pot and bring to a boil. Turn it down to a simmer and let it simmer for 20 minutes. Before serving add ...

3 cups of Monty. Jack cheese ( I wait to the end to do this because it sticks to the bottom of the pan)

We like to put extra cheese on top of ours with a few salt crackers.

Shredded Beef Burritos (enchilada style)

16 oz. Cheddar Cheese
10 oz. can green enchilada sauce
10 oz. can red enchilada sauce
1 lb. cooked shredded beef
1 small onion (chopped)
1 pkg. flour tortillas
shredded lettuce

Grate cheese.  Stir green and red enchilada sauce together.  Saute onion.  Mix meat, 1/2 sauce mixture and onion together in separate bowl.  Heat tortillas in microwave to soften.  Spread a scoop of meat mixture onto center of each tortilla, top with cheese.  Fold bottom of tortilla over meat, then fold over each side.  Place burrito seam side down in a greased 9 x 13 pan.  Pour remaining sauce over burritos and top with cheese.  Place in 350 oven and bake for 15 minutes.  Serve over shredded lettuce.  Makes 5-6 large burritos.

Shredded Beef

1 chuck roast (4 to 5 lbs.)
1/4 tsp. black pepper
1 tsp. onion powder
1 can (14 oz.) beef broth
1 tsp. garlic powder
1 large onion, sliced
1/2 tsp. salt

Trim any excess fat from the roast, and place it in the bottom of a 4 1/2 (or larger) slow cooker. Sprinkle the onion powder, garlic powder, salt and pepper over the roast. Pour the can of broth around the roast, taking care not to pour it over the spiced roast.

Peel and thinly slice the onion. Separate the slices into rings and add them to the pot. Cover the slow cooker. Cook on low for 8 to 10 hours.

Working carefully, use 2 forks to tear the beef into shreds. Beef will keep 3 days refrigerated or 2 to 3 months frozen.

Baked Ziti

1 lb. cottage cheese (whole or 1%)
2 large eggs, lightly beaten
1 1/2 c. grated Parmesan cheese
Table salt
1 lb. Ziti
2 TBSP. extra virgin olive oil
5 medium garlic cloves (minced)
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 tsp. dried oregano
1/2 c. + 2 TBSP. fresh basil
1 tsp. sugar
ground black pepper
3/4 tsp. cornstarch
1 c. heavy cream
8 oz. mozzarella cheese (whole milk, low moisture) cut into 1/4" cubes

1. Pre-heat oven to 350. Whisk cottage cheese, eggs and 1 c. Parmesan cheese together in medium bowl; set aside.  Bring 4 quarts of water to a boil.  Stir in 1 TBSP. salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander.

2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.

3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.

5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

Marinated Chicken with Avacados

Jeremy made this recipe up when we were dating, but doesn't remember. He gives all the credit to me and I gladly take it. :)

Ingredients:

chicken breasts

rice

avacados

monterey jack cheese

lemon

chicken marinade

Cut Chicken breasts into strips and place in marinade.

Marinade:

Soy Sauce

Lemon juice

honey

Little bit of olive oil

sometimes we add some of our favorite herbs

let it set in marinade for at least 1/2 hour, then broil or grill the chicken

Layer as follows:

rice

chicken

cheese

avacado slices

squeeze a little of lemon juice on top

Crockpot chicken and beans

I really don't know what this recipe is called or what the real measurements are for it. My sister-in-law made it for us once, told me what was in it, and I took it from there. Haha. So, these measurements are totally to your taste-bud liking.

3-4 raw chicken breasts

1-2 cups chicken broth (depending on how runny you want it and how many chickens you used)

1 can corn

1 or 2 cans black beans

salsa (I use about 1 1/2 cups, you can use more)

Throw it all in a crockpot and let it cook on low for about 4 to 5 hours. I usually put mine in the crockpot in the morning and let it cook till about 5pm. After the chicken is cooked, remove and shred it, and place back in the crockpot. At this time you can add:

about 1 to 1 1/2 cups of sour cream

shredded cheddar cheese to your liking

Put over RICE with more cheese on top and eat with tortillas.

Hamburger Turnovers

1lb. hamburger
BBQ sauce
2-8 count crescent rolls
Cheddar or ColbyJack cheese (about 1 1/2 cup shredded)

Brown hamburger. Add enough BBQ sauce to your liking. Spread first package crescents on cookie sheet. Spread BBQ hamburger on top. Then sprinkle with cheese. Then cover and seal with remaining crescents. Bake at 375 for about 12-15 minutes. Should be golden brown.