Crock Pot Chicken Pot Pie

4-5 C diced potatoes
3-4 C baby carrots
4 boneless skinless chicken breasts
1 tsp garlic salt and pepper
2 Tbs dry onions
2 can cream of chicken
1 1/2 C frozen peas
1 pkg refrigerated Pillsbury biscuits
1 C shredded cheddar cheese

Fill crock pot 2/3 full with veggies. Place chicken on top and sprinkle with seasons. Spread cream of chicken on top. Cook on high for 4-5 hours or low 6-7 hours. Shred chicken using two forks. Add peas. Replace lid and cook for 20 minutes. Bake biscuits according to package directions. Break biscuits in half, top with crock pot mixture and shredded cheese.

Italian Chip Dip

4 Tomatoes
3 Avocados
2 green onions
2 Italian dressing packets
1/8 to 1/4 C vinegar
2 TBL olive oil
1 can shoepeg corn--drained
1 can black-eyed peas
1/2 TBL lime juice

Whisk Italian dressing, vinegar and olive oil together.  Dice tomatoes, avocados and green onions.  Add to mixture along with corn and peas.  Add lime juice last. Eat with chips...I especially like the lime tortilla chips.

Roasted Veggies

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 Red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoon chopped fresh rosemary
1/4 C olive oil
2 tablespoon balsamic vinegar
salt and pepper to taste

Preheat oven to 475 degrees

In a large bowel, combine veggies. Add oil and spices and toss until coated. Spread evenly on a large roasting pan.

Roast for 35-40 minutes in the oven stirring every 10 minutes or until veggies are cooked through and browned.

***I got this recipe on allrecipes.com but didn't really follow it :). I used garlic powder, dehydrated onions, salt, pepper and Parmesan cheese as my toppings with olive oil. I also added mushrooms, a green squash that I had and green peppers. It was very delicious and the kids even asked for more!

Best Fresh Salsa EVER!

Mr friend introduced me to this recipe a while ago and I love it! It makes a lot which I just freeze in freezer containers. I have found that by freezing this it tastes a lot more like fresh salsa than the canned version. It is nice to have some salsa canned and some frozen.

- 51 Roma Tomatoes
- 8 Purple onions
- 17 jalapenos
- 8 green peppers
- 34 garlic cloves
- 17 tsp salt
- 17 T Apple Cider vinegar
cilantro to taste ( usually use at least one to two bunches, just depends on how much you like cilantro:)

Baked Egg Rolls

2 Cups crated carrots
1 can bean sprouts, drained
1/4 C chopped green peppers and green onions
1 garlic clove, minced
2 C finely diced cooked chicken

4 tsp cornstarch
1 TB water
1 TB light soy sauce
1 tsp vegetable oil
1 tsp brown sugar
1 pinch cayenne pepper
16 egg roll wrappers

Coat large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetables are tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 C of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until lightly browned turning half way through.

Fiesta Pasta Salad

Ingredients

10 oz bow tie pasta

1 can black beans

1 can corn ( I prefer shoe peg)

1 1/2 cup cherry tomatoes

green onion

green pepper

(4 ck breasts)

Dressing

1/2 cup oil

1/2 cup white vinegar

1 pkg. taco seasoning

ranch dressing (about 1/4 cup)

Directions

Cook the pasta until al dente. Chop up all the veggies. Mix together the dressing. Add as much ranch dressing as you like to the dressing- I did about 1/4 cup. Add the veggies, corn and beans to the pasta. Add the dressing and mix everything together. It's even better the next day!

I found this recipe...HERE

Apple Pie Filling

6 qt sliced fresh apples
5 1/2 C sugar
1 1/2 C clear gel
1 TB cinnamon
2 1/2 C cold water
5 C Apple juice
3/4 C bottled lemon juice
7 drops of food coloring (optional)

Use firm, crisp apples. If apples lack tartness use an additional 1/4 c of lemon juice for each 6 quarts of slices.

Procedure:
Wash, peel and core apples. Prepare slices 1/2 inc wide and place in water containing ascorbic acid to prevent browning.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.

Boil each batch 1 minute after the water returns to a boil. drain, but keep heated fruit in a covered bowl or pot. Combine sugar, clear gel and cinnamon in a large kettle with water and apple juice. (if you put the liquids in first and whisk in the sugar and clear gel already combined it doesn't lump as much). If desired, food coloring may be added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice an boil 1 minute, stirring constantly. Fold in drained apples slices immediately and fill jars with mixture without delay, leaving 1 inch head space. Adjust lids and process immediately for 35 minutes in a water bath.