Let all that you do be done in love.
1 Corinthians 16:14 ESV
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.
3 to 4 C cooked Chicken, cubed or shredded
3 to 4 C grated Cheddar Cheese
1 Can pitted black ripe olives, drained and halved
8 to 10 Flour Tortillas, cut into quarters
1 Can cream of Chicken Soup, undiluted
1 Can cream of Mushroom Soup, undiluted
1 (4oz) can diced green chilies
1 med Onion, diced
Salt and Pepper to taste.
6 boneless, skinless chicken breasts
10 oz. can condensed cream of chicken soup
10 oz. can condensed Fiesta cheese soup
Preparation: Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve over rice or noodles. 6 servings
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1/2 pound andouille sausage, diced
* 1 (28-ounce) can diced tomatoes
* 1 medium onion, chopped
* 1 green bell pepper, seeded and chopped
* 1 stalk celery, chopped
* 1 cup reduced-sodium chicken broth
* 2 teaspoons dried oregano
* 2 teaspoons Cajun or Creole seasoning
* 1 teaspoon hot sauce
* 2 bay leaves
* 1/2 teaspoon dried thyme
* 1 pound frozen peeled and cooked shrimp, thawed
* 2 cups cooked rice
1 C Flour
1/2 C Sugar
2 Tbls Baking Cocoa
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C Milk
2 Tbls Vegetable Oil
1 tsp. Vanilla
1/2 C Chopped Nuts (OPTIONAL)
3/4 C Packed Brown Sugar
1/4 C Baking Cocoa
1 1/2 C Hot Water
Spray the inside of a 2-3 1/2 quart slow cooker with cooking spray. Mix flour, sugar, 2 Tablespoons cocoa, baking powder and salt in a bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread the batter in the slow cooker and level it off.