Street Tacos (Chicken)

Chicken (trimmed)
La Costenā Green Salsa
Cumin

Combine ingredients in a instant pot.  Seal and bring to pressure, cook for 30 minutes on manual.  Release the pressure when beeps.  Shred chicken with 2 forks.  Serve on street taco tortillas (corn or flour) and garnish with cheese and cilantro.

Chicken Pot Pie

2 Cups cooked shredded chicken

Veggies - can use one can Veg-all, frozen mixed vegetables or canned combo of peas and carrots

1/3 cup butter

1/3 cup chopped onion (optional)

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees. Place pie crust in bottom of pie pan.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Broccoli and Bowties

12 oz pasta 

1 lb frozen broccoli florets

3 Tbsp butter 

3 Tbsp grated Parmesan 

Salt and pepper to taste 

Pinch crushed red pepper

Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.

Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed.

Crockpot Taco Soup

1 pound ground beef

1 (16 ounce) can light kidney beans, with liquid

1 (15 ounce) can dark kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

 1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Can top with sour cream and fritos.

Chipotle Chicken Bowls

Cook chicken as desired

Cook Rice - Can add chopped cilantro and juice of half of a lime to cooked rice

Spoon rice into bowls and top with any of the following -

black beans, cooked chicken, pico de gallo or salso, corn, chopped lettuce, tomato, avacado, guacamole, sour cream

Walking Tacos

1 lb hamburger meat

1 taco seasoning packet

Single serve bags of chips - Sun Chips, Doritos, or Fritos

Favorite taco toppings such as chopped lettuce, tomatoes, salsa, shredded cheese, or sour cream

Prepare your taco meat according to packet directions.  

Prepare the taco toppings.  Crush the chips in package and open.

Spoon the Taco meat inside and then top with your favorite taco toppings.

Eat straight from a bag!

Frito Pie

Chili - homemade or the can will do
Fritos
Cheese
optional - sour cream or green onions

You can assemble right in the small Fritos bag or dish it up in a bowl.

Crockpot Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (1 ounce) package dry onion soup mix

1 1/4 cups water

5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Easy Crockpot Pulled Pork

1 (2 pound) pork tenderloin

1 (12 fluid ounce) can or bottle root beer 

1 (18 ounce) bottle your favorite barbecue sauce

Buns or sliders

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over buns.

Easy Creamy Crockpot Chicken

4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream

Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated.
Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving. Serve over rice.

Chicken Lime Chili

4 chicken breast boiled and shredded

4 cans of chicken broth

2 cloves garlic, minced
1 onion, chopped
2 small cans mild green chilies
4 tsp. cumin
2 (12 oz) cans shoepeg corn
4 cans Northern Beans (white)
juice from 2 limes

Mix together well until heated throughout.  Serve with sour cream, shredded cheese and tortilla chips.