Salsa Chicken (For Burritos, Tacos, etc)

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

Place chicken in the bottom of your Crock Pot. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

**Another option for this is to cover the chicken breasts in one jar of Pace Salsa and let it cook for 6-8 hours on low.**

Slow Cooker Swiss Chicken

Ingredients:

6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 package herb stuffing mix

1/4 cup butter, melted

Directions:

Spray slow cooker with nonstick cooking spray.  Place chicken breasts on the bottom of the slow cooker.  Cover chicken with slices of Swiss cheese.  In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.  Sprinkle stuffing mix on top and drizzle butter over the top.  Cover and cook on low for 4-6 hours or high for 2-3 hours.

Tomato Cream Sauce (for Pasta)

1 cup vegetable broth
2 cups tomato pasta sauce
1/2 cup heavy cream
Salt & pepper

Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente (and whatever else) to skillet. Cover and simmer for 12 minutes.

Maple Balsamic Glazed Salmon

Ingredients

1

salmon fillet (2 lb), cut into 6 serving pieces

Salt and pepper

1/4

cup real maple syrup

1/4

cup balsamic vinegar

1

clove garlic, finely chopped

Thinly sliced green onions, if desired

Directions

• 1Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Place salmon, skin side down, on cookie sheet. Sprinkle with salt and pepper.
• 2In small bowl, stir syrup, vinegar and garlic with whisk. Brush half of the glaze over salmon.
• 3Bake 10 minutes. Brush with remaining glaze. Bake 5 minutes longer or until fish flakes easily with fork. Garnish with onions.

5 ingredient White Chicken Chili

Ingredients

• 6 cups chicken broth
• 4 cups cooked shredded chicken
• 2 (15-oz) cans Great Northern beans, drained
• 2 cups salsa verde (storebought or homemade)
• 2 tsp. ground cumin
• optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

Method

Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.

Strawberry Balsamic Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup balsamic vinegar, divided
• salt and pepper
• 1 pint fresh strawberries, hulled and roughly chopped
• 4 oz. fresh mozzarella ball (or shredded mozzarella), roughly chopped
• 1/4 cup chopped fresh basil (optional)

Method

Preheat oven to 400 degrees F.

Combine chicken breasts and 1/2 cup balsamic in a ziplock bag. Refrigerate for at least 5 minutes, or up to 5 hours. When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake for 30 minutes, or until chicken is cooked through and no longer pink inside.

Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 10 minutes, or until reduced by half. Remove and set aside.

In a small bowl, stir together strawberries, mozzarella and basil to make a caprese topping.

When the chicken is ready, transfer to serving dishes. Then top with the strawberry caprese topping, and then drizzle with the reduced balsamic vinegar.

**For an additional option, you can add the strawberry caprese mixture to the chicken in the baking dish once the chicken during the last 5 minutes of baking. Then the cheese will thoroughly melt and the strawberries will be warm. Either way works great!

Peanut Butter - Banana Cream Pie

You'll need:

(For the crust)
26 Nutter Butter cookies
4 tbsp. butter, melted

(For the filling)
2 bananas, sliced about ¼” thick
1 oz box vanilla pudding (prepared according to instructions on box—you will need 2 cups milk)
2 cups heavy cream
2 tbsp. sugar
½ tsp. vanilla
¼ cup + 2 tbsp. peanut butter
2 tbsp. mascarpone or cream cheese
chocolate syrup for drizzling (optional)

Add all but two of the cookies to a gallon-sized ziplock bag, seal well. Using a rolling pin, mash the cookies until they have turned into crumbs.

Add the crumbs to a medium sized bowl and drizzle in the melted butter. Toss to fully coat the crumbs. Pour into a 9” pie dish and begin spreading out the crumbs and pressing firmly along the bottom and up the sides of the pie pan to create your crust. Once firm, pop your crust in the freezer while you finish preparing the filling.

Now make your vanilla pudding, according to the instructions on the box. I like to whisk together the contents of the box plus 2 cups of cold milk. It thickens within five minutes and is ready to go. 

In a large bowl, add the heavy cream, sugar and vanilla. Begin beating the mixture, either by hand or using an electric mixer. Once it begins to thicken, but isn’t completely whipped cream yet, add the peanut butter and mascarpone. Continue beating the whipped cream until stiff peaks form, then stop. You don’t want to overdo it.

Now that everything has been prepped, remove your crust from the freezer and place the banana slices in an even layer covering the entire crust. Add the vanilla pudding next, evenly spreading it. Top with the peanut-butter whipped cream, using a rubber spatula to push the cream to the edges of the pie. If you’d like, drizzle with chocolate syrup, and crush the remaining two Nutter Butters on top. 

Store in the fridge until ready to serve. Enjoy!