Crock Pot Creamy Southwestern Chicken Nachos
1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 (16 oz) jar salsa (at least medium flavor to help season)
1 (8 oz) package of cream cheese
tortilla chips
any other additional toppings your family likes such as olives, avocado, green onions, sliced jalapenos etc

Pour bag of frozen corn in bottom of crock pot (Can corn can be used in place of frozen.  Just drain it and put the chicken in first followed by the corn.).  Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of salsa.  Cook on high for 1 hour, and then on low for 4 hours.  Shred chicken with forks and mix in cream cheese until melted and creamy. Serve with tortilla chips and add toppings to individual servings.

This recipe is from RealMomKitchen.com 

Crock Pot Nacho Supreme
1 lb ground beef, cooked and drained
2 cans refried beans
1 (8 oz) can tomato sauce
1 pkg taco seasoning
1/2 – 3/4 cup water
tortilla chips
1 (15 oz) can nacho cheddar cheese sauce with jalapeno peppers
Toppings: Whatever your family likes!  Lettuce, tomato, sour cream…etc!

Mix first 5 ingredients in crock pot.  Cover and cook on low 6-10 hours.  Serve over tortilla ships topped with warmed cheese sauce and toppings of choice.

This recipe is from Tried and True Cooking with Heidi.

Chicken Nugget Tacos
24 frozen Breaded cooked chicken nuggets
1/4 cup sour cream
2 teaspoons taco seasoning
1 to 2 tablespoons milk
Hard or Soft tacos shells (whichever you and your family like!)
3/4 cup shredded cheddar cheese
1 1/2 cups shredded lettuce
1/2 cup salsa

Bake chicken nugget as directed on package.  Cover to keep warm.  Reduce oven temperature to 325 and heat taco shells (if you have hard shells) as directed on box.  Meanwhile, in small bowl, mix sour cream, taco seasoning and enough milk for desired “sauce” consistency.  Set aside.  Fill each taco with 2 chicken nuggets, cheese, lettuce and salsa (or whatever toppings your family likes).  Drizzle each with sour cream mixture.

–Side note:  Sam says his family has used fish sticks to make fish tacos at his house and made THIS delicious sauce to go with it!

Bacon Wrapped Dogs
1 can (11 oz) refrigerated bread stick dough
1 pkg (16 oz) bun-length hot dogs
8 slices fully cooked bacon
Popsicle sticks

Heat oven to 350 degrees. Separate dough into 8 pieces and press bread stick until it’s about 14 inch long.  Insert wooden popsicle stick into 1 end of each hot dog leaving a/b 2 inches of each stick exposed.  Wrap dough piece, in spiral fashion, around each hot dog; press ends together to seal.  Wrap each with 1 bacon slice; press bacon into dough to secure.  Place in shallow pan sprayed with cooking spray.  Bake 20 minutes or until hot dogs are heated through and dough is golden brown.

This recipe is from kraftrecipes.com

Chicken, Black Bean and BACON enchiladas!
1 1/4 pounds skinless, boneless chicken breasts
3 slices center-cut bacon
1/2 teaspoon minced garlic
1 1/2 cups salsa, divided
1 (15-ounce) can black beans, undrained
1 red or green bell pepper, seeded and chopped, optional
1 teaspoon ground cumin
salt and pepper to taste
1 bunch green onions, chopped
12 (6-8 inch) flour tortillas
6 ounces reduced fat Monterrey Jack Cheese, shredded

Preheat the oven to 350 degrees. Cut chicken into chunks; set aside. In a skillet, cook the bacon until crisp. Remove the bacon to a paper towel to soak any excess grease; discard any grease in the skillet. In the same skillet, coated with nonstick cooking spray, sautee the chicken and garlic until the chicken is almost done, 5-7 minutes. Stir in 1/2 cup salsa, the beans, bell pepper, cumin, salt, and pepper. Simmer until thickened, about 5 minutes, stirring occasionally, or until the chicken is done. Stir in the green onions and reserved bacon. Divide the chicken-bean mixture among 12 tortillas, placing mixture down center of each tortilla. Top with 1 tablespoon shredded cheese.  Roll up and place seam side down in 13x9x2 inch baking dish coated with nonstick cooking spray. Spoon remaining 1 cup salsa evenly over the enchiladas. Top with the remaining cheese.  Bake for 15 minutes, or until thoroughly heated and the cheese is melted.

Makes 6 (2 enchilada) servings

This recipe is from Holly Clegg’s Trim&Terrific cookbook!

Upside Down Pizza
2 lbs lean ground beef
1 cup chopped onion
1 (15 ounce) can tomato sauce
1 (1.25 ounce) envelope spaghetti sauce mix
1 (8 ounce) carton sour cream
2 cups shredded mozzarella cheese
1 (8 ounce) can refrigerated crescent rolls

Brown meat and onion in a large skillet over medium high heat, stirring until meat crumbles; drain and return to skillet.  Stir in tomato sauce and spaghetti sauce mix; cook over low heat 10 minutes, stirring often.  Preheat oven to 350 degrees.  Spoon beef mixture into light greased 13×9 inch casserole dish; top with sour cream and sprinkle with cheese.  Unroll crescent rolls and place over cheese.  Bake, uncovered, for 20 to 25 minutes.

Bacon Cheeseburger Upside-Down Pizza (this is a bonus “if you have time” kind of recipe!)
Filling:
6 slices bacon
1 lb lean ground beef
1 medium onion, quartered, sliced
1 medium bell pepper, cut into bite-sized strips
1 (14.5 oz) can chunky pizza sauce
2 to 3 Italian plum tomatoes, chopped
4 oz (6 thin slices) Cheddar cheese

Topping:

2 slices bacon
2 eggs
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/4 teaspoon salt

Heat oven to 400 degrees.  Cook all bacon needed (8 slices) until crisp.  Drain on paper towel, set aside.  In large saucepan, brown ground beef with onion and bell pepper until beef is thoroughly cooked.  Drain.  Crumble 6 slices of bacon.  Add crumbled bacon and pizza sauce to ground beef mixture; mix well.  Spoon into ungreased 13×9 inch baking dish.  Sprinkle evenly with tomatoes; top with cheese slices.  In medium bowl, beat eggs slightly.  Add milk and oil; mix well.  Add flour and salt; beat 2 minutes at medium speed.  Pour evenly over cheese slices.  Crumble remaining 2 slices bacon; sprinkle over top.  Bake for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.

This recipe is from Pillsbury.com

A Pizza Bar!
Personal size pizza crusts
Pizza toppings

Choose your family’s favorite pizza toppings: Italian sausage, veggies, cheeses, pizza sauce and put them each in bowls. Let your kids make their own pizzas and then you pop them in the oven!



Pin It on Pinterest

Share This

Share This

Share this post with your friends!