Chicken Chili Blanco

• 6 oz cooked chicken
• 1 C chopped onion
• 2 cloves of garlic-minced
• 1 C chicken broth
• 2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
• 1 (15 1/2 oz) Great Northern beans (or other white bean)
• 1 (8 1/2 oz) can cream style corn
• 1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
• 1/2 C dry white wine (can be skipped but adds a lot of flavor)
• 1 (4 oz) can diced green chilis
• 1 tsp ground cumin
• 1 tsp dried oregano

1. Saute the garlic and onion in a bit of oil.
2. Mix everything together in your crockpot and cook on low 4-6 hours. (Alternately you can add everything together on the stove and bring to a boil, then cook and simmer for about 10 min.)

If you happen to be in Weight Watchers and follow the recipe exactly, it comes out to 4 points per serving.

Serves 4

Cheesy Tuna ‘n Rice Muffinlettes

• 2 C Cooked rice
• 1Tbsp parsley flakes
• 1 C shredded cheddar cheese
• 1 tsp seasoned salt
• 1 Can Tuna flaked and drained
• 2 eggs beaten
• black olives, sliced (Optional)
• 2 Tbsp milk
• 1 Tbsp dried onion

1. Preheat oven to 375
2. Combine rice, cheese, tuna, olives, onion, parsley and salt.
3. Stir in eggs and milk, mixing thoroughly.
4. Spray six muffin cups. Divide rice mixture evenly among cups.
5. Bake for 15 min. until lightly browned.
6. Serve with tangy butter sauce

Tangy Butter Sauce:

• ¼ C melted butter
• 1 Tbsp lemon juice
• ½ tsp seasoned salt
• ½ tsp parsley flakes

Bruschetta Chicken Bake

• 1 19 ounce can stewed tomatoes, undrained
• 1 pkg Stove Top Stuffing Mix for chicken
• 2 cloves garlic, minced
• 1.5 lb boneless skinless chicken breasts, cut into bit-sized pieces
• 1 tsp dried basil leaves
• 2 cups Mozzarella shredded cheese, separated

1. Preheat oven to 400.
2. Place tomatoes in medium bowl. Add stuffing mix and garlic. Stir until moistened.
3. Place chicken pieces in greased 13x9 baking dish. Sprinkle w/ basil and 1 cup cheese. Top with stuffing mixture. Sprinkle with remaining cheese.
4. Bake 30 minutes, or until chicken is cooked through

Strawberry Fruit Dip

• 1 8-oz. container of your favorite strawberry yogurt
• 1 cup strawberry jam
• 1 8-oz. tub of “Cool Whip”-type whipped topping (any style),thawed

1. Blend together with a spoon
2. Serve with strawberries, bananas and other fresh fruit, graham crackers, angel food cake or pound cake, or brownie squares.

Sleepin' In Omelette

• 6 onion rolls
• 1 cup grated cheddar cheese
• 1 1/2 sticks butter
• 1 8 ounce package cream cheese
• 10 eggs
• 2 cups milk
• 1/2 teaspoon dry mustard
• dash of cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon chopped chives

1. Generously butter 9 x 13 baking dish.
2. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over the top.
3. Mix remaining ingredients and pour over the top of the dish.
4. Cover and refrigerate overnight.
5. The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Found On: Pioneer Woman Cooking

Grilled Peaches

• 4 ripe medium peaches
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup dark brown sugar
• 1 to 2 pints frozen vanilla yogurt (optional)
• Suggested toppings: toasted sliced almonds

1. Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar.
2. Set aside for 15 minutes while you preheat a grill with a medium-high heat.
3. Grill skin side down until skin is slightly charred, about 3 minutes.
4. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
5. If you like, divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

Limeade with Fresh Mint

• 1 cup of fresh lime juice (approx. 6 limes)
• ¾ cup sugar
• 1 medium bunch fresh mint, washed and torn or chopped (reserve a few sprigs for garnish)
• 7 ¼ cups water

1. In a small saucepan, bring to a boil 1 ¼ cups of water. Stir in sugar until it dissolves; add chopped mint. Reduce heat and simmer for 10 minutes or so, stirring occasionally. (The extra ¼ cup of water will boil off while simmering.) This is not an exact science. When it smells good and minty, turn off the burner and let the syrup cool, at first on the stove top, then move to fridge.
2. Juice the limes and add to pitcher. Add 6 cups of water and chill in fridge while mint syrup continues to cool.
3. When the syrup is cool, strain the mint and add to the pitcher.
4. Stir and garnish with mint leaves.
5. Pour over ice and enjoy!