Mexican Lasagna

12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1/2 cup salsa (mild, medium or hot)
1 (4 ounce) can chopped green chilies
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper
8 flour tortillas, cut in half
Directions:

1
Preheat oven to 350 degrees F.
2
Coat a square baking pan with cooking spray.
3
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, chili powder, and cayenne pepper. Mix well and set aside.
4
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
5
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Read more: <a href="http://www.food.com/recipe/mexican-lasagna-288582?oc=linkback">http://www.food.com/recipe/mexican-lasagna-288582?oc=linkback</a>

Honey Glazed Chicken

1/4 cup butter, Melted
1/8 cup soy sauce
1/2 cup honey
1 1/2 lbs chicken pieces (breasts, thighs, or wings)
Directions:

1
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
2
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
3
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
4
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
5
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
6
On the grill: cook over medium heat until juices run clear. Be sure to watch carefullly or these will burn!

Read more: <a href="http://www.food.com/recipe/honey-glazed-dump-chicken-182162?oc=linkback">http://www.food.com/recipe/honey-glazed-dump-chicken-182162?oc=linkback</a>

Italian Chicken and Potatoes

You can add other ingredients to this super easy recipe. I'd add a chopped onion and some baby carrots (what else?).

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: Serves 4-6

Ingredients:

• 1-1/2 lbs. boneless, skinless chicken breasts, sliced
• 1/2 cup zesty Italian salad dressing
• 1/8 tsp. pepper
• 1/2 tsp. dried Italian seasoning
• 4 cloves garlic, minced
• 4 potatoes, cubed

Preparation:

Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender.

Cheesy Crockpot Chicken

This super simple three ingredient chicken main dish recipe is delicious served with hot cooked rice or couscous.

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours, 10 minutes

Yield: 6 servings

Ingredients:

• 6 boneless, skinless chicken breasts
• 10 oz. can condensed cream of chicken soup
• 10 oz. can condensed Fiesta cheese soup
• 1/8 tsp. pepper
• 2 tsp. chili powder

Preparation:

Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken, add the pepper and chili powder, and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve over rice or noodles.

Chocolate Oatmeal No Bake Cookies

1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Crock Pot Hamburgers

Ingredients:

2 lbs. ground beef

1 cup Italian Seasoned Bread Crumbs

1 pkg. dry ranch dressing (I used Hidden Valley)

1 pkg. Onion Soup Mix (I used Lipton)

1 egg

2 Tbsp. Worcestershire Sauce

1/4 cup water

Directions:

First, take some foil and crumple it loosely so that it lines the bottom of your crock.  I used 3 pieces in total, but you might only need 2.  This will keep the burgers from cooking in the grease!

Pour your cup of water in the bottom now as well.

Mix together the ground beef, Bread Crumbs, ranch dressing mix, onion soup mix, egg and Worcestershire sauce.

Form them into patties (3" or so) and place them into your crock like so...

This is where I made 3 foil "strips" by folding pieced of foils loosely, so they would sit gently on top of the other burgers and still allow the ones on top to drain as well.  You may choose to skip this step, but I didn't want to risk my burgers sticking together ;)

I then added my next layer of burgers.

Cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours.

Serve on some yummy buns and ENJOY!

Crock Pot Spicy ground beef

Equipment: 

I used my 6 quart Ninja Cooker to make this, but it was barely over half full, so any 4 or 5 quart slow cooker will do.  (I froze most of my meat, and if you have a really large slow cooker you might even want to increase the recipe.)

Ingredients:
3 lb. lean ground beef (I used lean ground beef from Costco with 9% fat; don't use fatty ground beef since you're not draining the meat)
1/2 - 3/4 cup Cholula hot sauce (Buy the big size bottle at Costco or at a Mexican market for this recipe.  For kids, I would definitely use the smaller amount of hot sauce.)
2 T ground cumin
2 T garlic powder
2 T onion powder
1 tsp. coarse grind black pepper (or less, to taste)
salt to taste (I used about 1/2 tsp.)
1/4 cup water (plus 2 T more water as needed if you're using the smaller amount of hot sauce)

Instructions: 

Thaw ground beef overnight in the fridge, or if you forget to plan ahead, thaw in hot water for about 20-30 minutes.  Spray cooker with non-stick spray, then put the thawed ground beef into the slow cooker, breaking it apart with your hands.  

Mix Cholula hot sauce, ground cumin, garlic powder, onion powder, black pepper, salt, and water.  Pour the hot sauce mixture over the ground beef and use a large spoon to stir it into the meat.  

Cook the meat and spice mixture on high for 3-4 hours.  After each hour, remove the lid and use an old-fashioned potato masher to mash the meat mixture about 8-10 times, so that by the time it is done the meat will be finely crumbled.  If you're using the smaller amount of hot sauce, you might want to add a couple of tablespoons of water part way through the cooking time.  (You can probably cook this for 6-8 hours on low and mash it every couple of hours, but I haven't tried that.)

Use meat mixture to make Taco Salad, Ground Beef Tacos, or Beef Burritos.  The meat freezes well.  I freeze mine in small containers so I can thaw it quickly in the microwave whenever that Taco Salad craving hits me.