Crock Pot Split Pea Soup

from favorite family recipes

**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.

1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.

Chicken and Black Bean Green Enchilada Rice Bake

from Jen at picky plate

2 cups white long grain rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon McCormick Gourmet Roasted Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Southwest Chicken Sandwich

I love this sandwich from the Zions lodge cafe and wish I had the recipe.

A marinated grilled chicken breast topped with a green chili and melted pepper jack cheese on a cracked wheat and oat dusted bun. Served with sides of chipotle aioli, lettuce, tomato, red onion,avacado and pickles

maybe I'll try this with a fajita marinade and see what happens!

Recipe: Sour Cream Noodle Bake

from the pioneer woman
Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Chicken and Black Bean Quesadillas

www.jamiecooksitup.blogspot.com
Time: 20 minutes hands on + 4-5 hours crock pot cooking
Yield: 8-10 Quesadillas
Recipe from Jamie Cooks It Up!

4 large chicken breasts
1 1/2 C water
1 T canola oil
1 envelope Fajita Seasoning Packet
1 can black beans
1 C corn
1-2 C Cheddar Cheese
8-10 flour tortillas

1. Place your chicken breasts inside a crock pot that has been sprayed with cooking spray.
2. Mix the water, oil and the Fajita Mix. Pour it over the top of the chicken. Cover with the lid and cook for 4 hours on high.
3. When the chicken is cooked through remove it from the crock, placing it on a plate. Shred it up with a fork.
4. Put it back in the juices of the crock pot and let it simmer for 1 more hour.
5. Heat up a skillet. Spray it with cooking spray (or butter it....depending on how closely you are counting calories). Lay a tortilla out on the skillet. Cover just half of the tortilla with some chicken, black beans, corn and cheese. Cover the yummy filling up with the other half of the tortilla. Heat until the cheese has started to melt. Flip it over and to let the other side of the tortilla get crispy, and to melt the cheese fully.

Creamy Chipotle Dip
Time: 5 minutes
Yield: 1 cup
Recipe from Jamie Cooks It Up!

1/3 C Chipotle Mayo
1/3 C Miracle Whip Salad Dressing
1/3 C Sour Cream
2 T sugar
1 T lime juice
2 T cilantro, chopped fine
dash salt

1. Combine all ingredients in a small bowl.
The end. Fastest dipping sauce this side of The Biggest Loser

Sweet Cafe Rio Pork

from jamie cooks it up
Time: 5-8 hours slow cooking
Yield: 8 servings

1 3 lb pork loin roast (be sure the roast is completely thawed)
1 16 oz jar salsa (2 C salsa)
1 can green chilies
½ C brown sugar
1 can black beans, undrained

Tortillas
Cheese
Lettuce
Tomato

1. In the bottom of a large crock pot mix salsa, green chilies, brown sugar, and black beans.
2. Add the pork roast and cook on high for 4 hours or on low for 7 hours.
3. Take the meat out of the Crockpot and shred it up with a fork.
4. Return meat to the Crockpot and cook 1 more hour.
5. Serve on tortillas with cheese, lettuce and tomatoes.