Let all that you do be done in love.
1 Corinthians 16:14 ESV
3 Chicken Breast Fillets, diced and seasoned with salt and pepper
1 Bag Great Northern Beans (any white bean will do)
4 Cloves Garlic Minced (Big scoop of the pre-minced in jar is fine)
8 C Chicken Broth (could do the water and bullion thing also)
1 Jar Salsa Verde (GREEN SALSA)
Cumin,Cayenne Pepper, Onion Powder, Garlic Powder (to taste maybe a teaspoon each)
Taco Rollups
1 pound frozen bread dough, thawed
1 pound ground beef
1 package taco seasoning
2/3 cup water (or whatever the package calls for)
2 cups grated cheese ( I use cheddar or sometimes a Mexican blend)
2 lbs. chuck roast
1/2 cup flour
1/4 tsp. pepper
1 cup ginger ale
1 pkg. onion soup mix
1 can cream of mushroom soup
16 oz. sliced mushrooms
1/4 tsp. ground ginger
8 oz. sour cream
6 T. coffee, any variety (I use plain ole' Maxwell House)
1/2 c. Kraft caramel dessert topping (yes - the ice cream topping)
4 1/2 c. cold water
Toppings:
Cool-Whip
Heath bars or any toffee bars, crushed
3 to 4 pound pot roast (CHUCK)
1 envelope dried onion soup mix
1 envelope dry Italian salad dressing mix
1 full can of beer
1/2 jar pepperoncini peppers
Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup (4 ounces) shredded cheddar cheese
Directions:
3-4 pounds country-style ribs (either boneless or bone-in)
1 cup pure maple syrup (not pancake syrup)
1/2 cup applesauce
1/4 cup ketchup
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
Combine the ingredients for the marinade and pour over the ribs in a ziplock bag. Freeze. On serving day, place frozen ribs and marinade in crockpot and cook on low for 8 hours. Makes 6 servings.
4-6 Boneless Chicken Breasts
1 packet taco seasoning
1 can ROTEL diced tomatoes and green chiles
Sauteed green peppers, onions (optional) Put the chicken breasts in the crock pot. Sprinkle with taco seasoning and add the can of ROTEL. Cook on low 6 hours. Shred the chicken to help absorb the liquid and seasonings. Add the green peppers and onions if desired.
You can freeze this and just reheat it in the microwave or stovetop to serve. Serve with warm tortillas and toppings of your choice. We like shredded cheese, sour cream, and any other mexican toppings.
