2 lbs chicken breast
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper
14 oz. canned pinto beans, drained and rinsed
14 oz. canned white beans, drained and rinsed
14 oz. canned corn, drained and rinsed
16 oz green salsa
4 cups fat-free chicken broth

Instructions

Slow Cooker: Add everything to the slow cooker and stir. Cook on low for 4 hours or until chicken is cooked through. Remove the chicken and either shred or chop. Return to the soup and serve with all your favorite chili toppings.

Instant Pot: Add everything to the Instant Pot. If you reach the max fill line, you can add more broth after it finishes cooking. Set to manual for 8 minutes. Let the Instant Pot naturally release. Remove the chicken and shred or chop. Add back to the chili and serve,

Stovetop: Add everything to a large soup pot or Dutch oven. Bring to a simmer and let cook for 25-30 minutes. Once the chicken is cooked through, remove and shred or chop. Add back to the chili and serve.

Nutritional Facts
Serving Size: 1.25 cups
Amount Per Serving
Calories 372
Calories from Fat 103
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 73mg
Sodium 1012mg
Total Carbohydrate 33g
Dietary Fiber 4g
Sugars 2g
Protein 33g

1 cup diced ham

2 c tater tots…still frozen

1 dozen whisked eggs

1 can (8) Pilsbury Grands biscuits..diced up

2 c. Cheese…your choice…I used Cheddar

1/4 c milk

Mix all together. Put in greased bundt pan.

Bake on 400 degrees for 45 mins.

When done flip onto platter and cut and serve

24 large marshmallows

1/2 cup whole milk

1 teaspoon vanilla extract

1/8 teaspoon salt

6 drops peppermint extract

6 drops red food coloring

2 tablespoons plus 1 teaspoon crushed peppermint candy, divided

1 cup heavy whipping cream, whipped

1 chocolate crumb crust (8 inches)

In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat.

Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream.

Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.

For the egg rolls

4 oz. cream cheese, room temperature

2 c. shredded mozzarella cheese

3 c. shredded rotisserie chicken

1/4 c. hot sauce

4 green onions, thinly sliced

10 egg roll wrappers

Vegetable oil, for frying

For the dressing

1/2 c. ranch dressing

3 tbsp. crumbled blue cheese

2 tbsp. fresh dill, chopped

In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.

Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.

In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.

Serve warm with dressing for dipping.

Vanilla wafers graham crackers, or Golden Oreo’s

2 3.4 oz pkgs. pumpkin spice pudding If you can’t find it you could use vanilla

2 c. milk

1 1/2 c. pumpkin puree

2 tsp. pumpkin pie spice

1 8 oz. pkg cream cheese softened

1/4 c. whipping cream

1 c. powdered sugar

1 tsp. vanilla

1 8 oz. container whipped topping divided

1 cup toffee chips

I used a 9″ x 9″ square pan. It was almost too much. You could certainly make this in a little bigger pan, even a 9″ x 13″ pan. It would just be a little shorter.

Whisk pudding, pumpkin pie spice, and milk together. Fold in pumpkin. Set aside.

Beat softened cream cheese until smooth. Add whipping cream and vanilla and beat until fluffy. Add powdered sugar and beat to combine. Fold in one cup of whipped topping. Set aside.

Line the bottom of your pan with Vanilla Wafers (or whatever you are using, we get good at substituting when we don’t live near a grocery store). You might have to break them to make them fit. Don’t worry if it’s not super pretty!

Cover cracker layer with a third of the pumpkin mixture. Spread.

Spread half of the cream cheese mixture over the pumpkin layer. Spread carefully so you don’t mix the layers together.

Sprinkle toffee chips over cream cheese layer. I used a generous sprinkling!

Repeat again beginning with crackers, then a third of the pumpkin, then remaining cream cheese, then toffee chips.

Add one more layer of crackers, then remaining pumpkin.

Spread reserved whipped topping over the final pumpkin layer. Sprinkle more toffee chips.

Refrigerate for 4 hours or overnight! I like it better after it’s had lots of time to sit!

1 loaf French bread

1 jar Alfredo sauce

1/4 cup grated Parmesan cheese

1 1/2 cup chopped cooked chicken

3/4 cup crumbled cooked bacon

1 cup diced tomatoes

1/2 cup finely chopped spinach

2 cups shredded mozzarella cheese

Preheat the oven to 425 degrees.

Cut the loaf of bread lengthwise into 2 halves.

Spread 1 cup of the Alfredo sauce on the cut bread. Sprinkle with Parmesan cheese.

Top the bread with the chicken, bacon, tomatoes, and spinach. Cover the toppings with cheese.

Bake for 15 minutes. Broil for 1 minute, if desired. Cut the pizza into 7-8 slices. Serve immediately.

FOR SPAGHETTI SQUASH

2 medium spaghetti squash, halved, seeds removed

1 tbsp. extra-virgin olive oil

Kosher salt

½ tsp. chili powder

½ tsp. cumin

FOR FILLING

1 tbsp. extra-virgin olive oil

½ onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1 tbsp. taco seasoning mix

Kosher salt

Freshly ground black pepper

1 (15-oz.) can black beans

1½ c. chopped cherry tomatoes

1 c. corn, canned and drained or frozen

1 c. shredded Monterey jack

½ c. shredded cheddar

2 tbsp. freshly chopped cilantro (optional)

Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.

Meanwhile, make filling: In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.

Stir in taco seasoning, then season to taste with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

Fill each spaghetti squash with beef mixture and top with cheeses. Return to oven to melt cheese, 5 minutes. Garnish with cilantro and serve.

Pork Chops

1 tablespoon vegetable oil

6 pork chops

1 teaspoon seasoned salt

Hash Brown Mixture

1 can (10.75 ounce) condensed cream of mushroom soup

2/3 cup milk

1/2 cup sour cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 package (16 ounces) frozen hash brown potatoes, thawed

1 cup shredded Cheddar cheese, divided

1 can (6 ounces) French-fried onions, divided

Preheat oven to 350°F.

Pork Chops

Heat vegetable oil in a large skillet over medium heat. Season pork chops with seasoned salt. (Can also add salt & pepper or seasoning of your choice.)

Cook pork chops in hot oil until browned completely, 2 to 3 minutes per side. Remove pork chops to a plate lined with paper towels to drain.

Hash Brown Mixture

Mix condensed cream of mushroom soup, milk, sour cream, salt, and pepper in a bowl. Fold hash brown potatoes, 3/4 cup Cheddar cheese, and about 3/4 of the French-fried onions into the soup mixture.

Pour into a 13×9-inch baking dish that has been sprayed with non-stick spray or buttered.

Arrange pork chops atop the mixture. Cover the dish with aluminum foil.

Bake in 350°F oven for 40 minutes.

After the casserole has baked for 40 minutes, carefully remove foil and cover the pork chops with remaining 1/4 cup Cheddar cheese and remaining French-fried onions.

Place casserole back into the oven until the cheese melts, or about 5 minutes. An instant-read thermometer inserted into the center of the pork chops should read 145°F.

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

1 can (15 ounces) solid-pack pumpkin

1 package (3.4 ounces) instant vanilla pudding mix

2 teaspoons pumpkin pie spice

1 cup cold 2% milk

1-3/4 cups whipped topping

24 gingersnaps, divided

In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.

Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.

12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)

1/2 cup sour cream

2 cups shredded chicken

1.5 Tbsp taco seasoning (choose your favorite)

1 1/2 cups shredded Mexican cheese

10 oz can of diced tomatoes with green chiles, very well drained

1 1/2 tsp garlic, finely minced

5 green onions, sliced thinly

3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)

8 burrito sized flour tortillas

fresh minced cilantro, for garnish optional

Combine all ingredients in a large mixing bowl, stirring until well combined.

Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.

Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar.  Place roll seam side down on prepared pan.

Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.

Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.