Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken from Semi Homemade Mom

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

Zucchini-Ribbon "Lasagna"

Serves 9

For the sauce:

1 28 oz can of whole peeled plum tomatoes, with juice

2 Tbs extra-virgin olive oil

1 small onion, finely chopped (1 cup)

1/4 tsp red-pepper flakes

12 oz ground turkey

2 Tbs chopped oregano

2 tsp salt

For the lasagna:

2 medium zucchini, trimmed

1 cup part-skim ricotta cheese

1/4 tsp extra-virgin olive oil

Freshly ground pepper

Oregano

1. Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped. Heat oil in large straight-sided skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes. Add turkey; cook, breaking up any large pieces, until browned, 3-4 minutes. Add tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.

2. Make the lasagna: Preheat oven to 375. Slice zucchini lengthwise into thin strips, about 1/8 inch thick. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 iinch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50-60 minutes. Let stand for 10 minutes. Garnish with oregano.

Aunt Kathryn's Shower Salad

This is a TRUE MEAL salad. It fills up my 6'5" jock brother-in-law. End of story.

1 bag spinach

1 head red leaf lettuce

1 head romaine lettuce

1 box or bag sliced mushrooms

i jar artichoke hearts

i purple onion

1 avocado, sliced in chunks

1 pkg. cherry tomatoes (I cut them in half)

1 pkg chicken tenders (marinate w/ honey mustard dressing and grill!)
1 pkg grated Parmesan

1 pkg butter garlic croutons

1 pkg cheese tortellini (cooked)

Combine above ingredients -- add tortellini and croutons just before serving. Also, make sure lettuce is rinsed and very dry before tossing together with other ingredients.

For dressing mix in blender:

2 1/2 t salt

1/2 c balsamic vinegar

2 T onion

2 cloves garlic

2 T garlic powder

3/4 c canola oil

2 T parsley

4 t Dijon mustard

1 t Worcestershire sauce
8 t sugar

Blend and drizzle over salad (you don't have to use all this dressing for one recipe of salad. You'll likely need most, but not all of it. I added all of it once and it made the salad so soggy it was kind of a bummer.) You don't want the salad to loose it's crispy freshness!

Chicken Crescent Sandwich

1 pkg Pillsbury crescent rolls
2 cups cooked canned chicken
3 oz. soft cream cheese
1 chopped cream onion
1 pinch salt & pepper
3 tbl. melted butter
2 tbl. parmesan cheese

DIRECTIONS:
Preheat oven to 375 degrees. In medium bowl combine chicken, cream cheese, chopped onion and salt & pepper. Separate crescent dough into 8 triangles. Spoon meat mixture on 1 end of each triangle. Fold dough over. Seal edges. Brush with butter and sprinkle with parmesan cheese. Bake on ungreased sheet 15-17 minutes until golden brown.

Ham & Cheese Wrap-Ups

Comes to us live from the kitchen of Aubrey Messick!

1 pkg. Pillsbury crescent rolls
1 pkg. thick sliced honey ham
1 pkg. provolone cheese
2 thinly sliced Pink Lady Apples

Place sliced ham in a frying pan and allow to sear on each side until golden brown. Cut to size and place desired amount of ham on open crescent rolls. (I used one slice cut into 1/4s per roll). Top with provolone cheese and thinly sliced apple pieces. Fold up crescent rolls and bake according to the crescent roll directions. Serve with tomato soup and any leftover apple slices.

Smashed Potatoes and Broccoli

• I found this on The Food Network, it's provided by the Neeley's (makers of Git-Cho-Man Chicken!), and it was just up my alley.
• 4 pounds Yukon gold or russet potatoes, quartered
• 2 (about 6 cups) broccoli heads
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 1/2 stick butter
• Salt and freshly ground black pepper
• 1 1/2 cups shredded cheddar cheese

Directions

Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.

Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, add cheese, mash together. Season, to taste, with salt and pepper.