Slow Cooker Chicken Taco Soup Ingredients 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Cooking Instructions Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

This looks like a long recipe, but it's just a stir-fry, so lots of ingredients. I found this recipe last week, and it's in my to-try-soon binder. It looks good! Perfect Pad Thai (Chatelaine---a Canadian Magazine) 1/2 of a 454-g (l lb) pkg rice-stick noodles, about 1/4 in. wide 1 tbsp (15 mL) dark sesame oil 350-g pkg extra-firm tofu 1/2 cup (125 mL) bottled tamarind paste (see note at bottom) 2 limes or 1 lemon 1/3 cup (75 mL) coarsely chopped cilantro 1 tbsp (15 mL) hot chili-garlic sauce, or 1 tsp (5 mL) hot chili flakes and 3 garlic cloves, minced 2 tbsp (30 mL) brown sugar 3 tbsp (45 mL) fish sauce 2 skinless, boneless chicken breasts 1 tbsp (15 mL) vegetable oil 340-g pkg peeled raw shrimp, preferably medium 1 red pepper, thinly sliced 3 eggs, beaten 3 green onions, thickly sliced 1 handful of bean sprouts 1/2 cup (125 mL) peanuts, coarsely chopped (optional) Fill a large bowl with boiling water. Add noodles, separating as you add. Soak, stirring occasionally to separate noodles, just until tender to the bite, 15 to 22 min. Drain well, then toss with sesame oil. Soaking noodles instead of boiling them gives a tender texture that’s not mushy. To draw excess liquid from tofu, remove from package, wrap in a clean tea towel and place on a large plate. Cover with another plate and weigh down with a heavy can. Let stand 15 min. Cut into small cubes. Meanwhile, place tamarind paste in a medium bowl. Squeeze in 2 tbsp (30 mL) juice from limes, then add cilantro, chili-garlic sauce and sugar. Pour fish sauce into a medium bowl. Slice chicken into thin bite-sized strips. Add to fish sauce. Toss to coat. Heat vegetable oil in a very large non-stick skillet or wok over medium-high. When hot, add chicken and fish sauce. Stir-fry until cooked through, 5 min. Turn into a large bowl. (At each stage of cooking, add oil to pan if needed.) Add shrimp and pepper. Stir-fry until shrimp are pink, 3 min. Add to bowl with chicken. Stir-fry tofu until warm and lightly golden, 2 to 3 min. Turn into bowl with chicken and shrimp. Add eggs. Stir often, until eggs are scrambled and cooked but not dry, about 1 min. Add to cooked ingredients in bowl. Turn drained noodles into pan. Pour tamarind and lime-juice sauce overtop. Cook, stirring frequently to coat, until hot, 1 to 3 min. Turn ingredients in bowl over noodles. Sprinkle with green onions, then toss to mix. If pan is too full, turn noodles and sauce into a bowl and toss with tongs or a fork and spoon. Taste and add more fish sauce or chili-garlic sauce, if you like. Serve topped with bean sprouts and peanuts. Great with lime wedges. TAMARIND SUBSTITUTION Although ketchup is a common replacement for tamarind paste, we prefer this tasty mixture: 1/4 cup (50 mL) tomato paste, 2 tbsp (30 mL) rice vinegar or freshly squeezed lime or lemon juice, 2 tbsp (30 mL) Worcestershire, 2 garlic cloves, minced, 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) water.

I haven't tried this but, it sounds wonderful and the reviews were awesome! poster credited: Bacon-Cream-Cheese Wraps Delicious and easy. I got this recipe from a coworker who's an amazing cook. Apparently. 1 package of crescent rolls (you know, the ones in the tube) 8 slices bacon, uncooked* 1 package cream cheese, room temp. green onions, aka scallions Preheat the oven to 350. Find your cookie sheet. Chop up some green onions and mix them with the cream cheese in a small bowl. Set aside. Take the bacon and cut each slice in half. Set it aside. Unroll the crescent rolls and slice each roll into 2 triangles. (They come out looking like one big triangle. Slice them each once to make 2 smaller ones. Does that make sense? I think I need more coffee...) Place as many triangles as you can fit onto the ungreased cookie sheet. You might want to flatten them out a little, as this will make assembly easier. Now you are ready to assemble. With a spoon, put a dollop of the cream cheese/scallion mix into the center of each triangle. Take the 3 corners of the triangle and pinch them together, kind of like how you'd do up a diaper. Wrap a piece of bacon around it, and secure it with a toothpick. Bake in the oven for 10 minutes, or until the crescent edges start to brown. Makes 16. (We doubled it, and we were glad we did.) * We actually used pre-cooked bacon, and it came out just fine. The bacon didn't burn or anything. Although, we do think that the uncooked bacon juice drippings would probably make it taste better. When it was all said and done, though, these went really fast. You should probably double it all the time, now that I think about it. Posted by Virginia Belle at 11:42 AM Labels: appetizers, easy recipes

Meatless chestnut stuffing 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups) Nonstick vegetable oil spray 1 pound onions, cut into 3/4-inch pieces 4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces 2 la 16 ounces sliced sourdough bread with crusts, cut into 1/2-inch pieces (about 14 cups) Nonstick vegetable oil spray 1 pound onions, cut into 3/4-inch pieces 4 medium parsnips (about 15 ounces), peeled, cut into 1/2-inch pieces 2 la Added To Shopping List!Instructions Preheat oven to 400°F. Place bread in large roasting pan. Bake until golden, stirring occasionally, about 15 minutes. Transfer bread to very large bowl; cool. Maintain oven temperature. Spray 2 large rimmed baking sheets with nonstick spray. Combine onions, parsnips, peppers, mushrooms, rosemary, and 4 tablespoons butter in large bowl; toss to coat. Sprinkle generously with salt and pepper. Divide vegetable mixture between prepared baking sheets. Roast until vegetables are tender and beginning to brown, stirring every 10 minutes, about 35 minutes total. Add roasted vegetables to bowl with bread. Add chestnuts, parsley, and remaining 6 tablespoons melted butter; stir to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing. To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes