Monterrey Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup BBQ sauce
1/4 cup real bacon bits
1 cup shredded cheese
1 (14oz) can rotel tomatoes, drained
Sliced green onions
Pepper

Directions:

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no longer pink and place on foil lined baking sheet. Top each chicken breast with one tablespoon BBQ sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and one tablespoon bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).

Breakfast Ham Cups

**Based on a 12 cup cupcake pan**

Ingredients:

6 eggs
1/4 cup milk
Shredded cheese
1/4 of a bell pepper, chopped
1/4 of a small onion, chopped
1 tbsp butter
1 green onion, chopped
Ham slices
salt and pepper to taste

Directions:

Saute the onion and bell peppers in the butter. Beat the eggs together and add in the milk, mix. Spray the muffin pan with non-stick cooking spray. Line each with a slice of ham. Add the cooked onions and bell peppers (divide evenly) into the ham. Sprinkle in some shredded cheese and then pour in the egg mixture (basically allowing a 1/2 egg per cup). Sprinkle the green onion on top and salt and pepper to taste.

Bake at 350 for 25 minutes. The eggs get fluffy and the ham gets crunchy on the edges.

Taco Tater Tot Bake

Ingredients:

1lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning or 3 tbsp homemade taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chilies, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce

Directions:

Preheat oven to 375. Lightly grease a 9x13 baking dish. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chilies, and beans. Cook until heated through. In a large bowl combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

Pour about 1/3 of the enchilada sauce on bottom of the 9x13 baking dish. Add in tater tot mixture and smooth to flat. Pour remaining enchilada sauce on top and bake in preheated oven for 40 minutes. During the last few minutes sprinkle remaining cheese on top of dish and cook until melted. Serve warm!

**You may also add olives to this recipe to change it up some**

Crispy Dill Pickles

Ingredients:

1 quart jar with tight fitting lid
2 medium cucumbers
1 cup water
1/2 cup apple cider vinegar
1 1/2 tsp salt
1 garlic clove
1/2 tsp dill seed
1 tsp dill weed

Directions:

Put the garlic, dill seed, and dill weed in the bottom of a quart jar.

In a separate bowl combine the salt, vinegar, and water. Stir until the salt is dissolved. Pour into the jar.

Add the sliced or wedged cucumbers to the jar.

Fill the jar until the vinegar mixture covers the cucumbers. Put the lid on tightly and refrigerate 5-7 days. After. 5 days you will have perfect pickles. Pickles will remain good 2-3 weeks.

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.

Banana Crumb Muffins

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Balsamic Chicken & Vegetables

Ingredients:

4-6 boneless chicken breasts, frozen
1 whole head of garlic
3 sliced zucchini
2 sliced red onions
2 cups sliced mushrooms
1 sliced tomato
1 handful of small grape tomatoes
1 batch asparagus
1/2 cup balsamic vinegar
4 teaspoons worchestershire sauce
salt and pepper

Directions:

1. Salt and pepper your chicken pieces.
2. Put the chicken into the crockpot.
3. Wash and cut all your vegetables and put into a large mixing bowl. Peel the head of garlic, but keep the cloves intact.
4. Toss the vegetables with the balsamic vinegar and worchestershire sauce.
5. Pour the vegetables on top of the chicken.
6. Cover and cook on low for 6-8 hours.

Serve over rice.

Homemade Crunchwrap Supreme

Ingredients:

6 large flour tortillas
6 small corn tortillas
1lb ground beef
1 package taco seasoning
Sour Cream
Shredded cheese of your choice
Shredded lettuce
Diced tomatoes

Directions:

Brown hamburger meat in a skillet and then add taco seasoning and cook according to package directions. Set aside.

Bake the corn tortillas in the oven at 409 degrees for about 10 minutes, until they are golden and crunchy.

Microwave the flour tortillas (one at a time) for about 10 seconds to warm them up; this will make wrapping them easier.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with cheese. Place the crunchy corn tortilla on top of the cheese & meat mixture. Spread some sour cream on top of that, then toss on some shredded lettuce and diced tomatoes.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise movement until until the tortilla is all folded over and the fill in is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply add a small piece of another tortilla into the center and wrap again.

Spray frying pan with cooking spray. Place the crunchwrap, seam side down, in the pan. Press with a spatula and cook on medium-low heat for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.