May 3, 2011

6-layer dip with black beans

I like refried beans, but I like black beans more. Here is my take on the ever-famous layered dip...perfect for Cinco De Mayo coming up!

 (your amounts will vary for the crowd you are feeding .. this is for about an 8 inch round dish)
4 oz sour cream
4 oz cream cheese
1-2 cups? quacamole (you can't ever have enough of this)
Sharp cheddar cheese grated (about 1.5 cups)
4 green onions chopped
5 vine ripe tomatoes chopped
1/2 can of black beans drained & cooked according to can directions
lime juice (optional)

Here's the layer order:
1. Mix sour cream and cream cheese together and add it as your bottom layer
2. Next add a thick layer of guacamole
3. Next add your cheddar cheese
4. Then your black beans 
5. Next your tomatoes
6. Last your green onion.
Then I add another dab of guac on top and a sprinkle of lime juice for good luck.

Serve chilled with corn chips

Chicken Pillows

We learned this recipe from a roommate in college. My husband LOVES this meal. Not the healthiest but a fun one non-the-less.

Ingredients (feeds 4-6 people):
2 cans of crescent rolls
7-8 chicken tenders
4oz cream cheese
2 tb butter melted
3 tb milk
2 tb green onion
1/4 teas salt
1/8 teas pepper

Cook & chop/shred chicken
add softened cream cheese, green onion, butter, milk, salt and pepper into a bowl.
Add chicken to bowl and mix well.
stretch out dough onto an un-greased cookie sheet
add a spoon full of the chicken mixture to the fat part of each dough triangle and roll up.

Bake in oven at 350 degrees for 20 minutes.
Serve hot over rice.

May 2, 2011

Crock Pot Chicken Fajitas

*Recipe from $5 Dinner Mom cookbook*

My 14-month old devours these, and they are so easy to make! Here is what you will need:

-2 large boneless skinless chicken breasts (or 4 chicken tenderloins)
-1 can (15 ounces) diced tomatoes with green chilies
-1 green bell pepper, sliced (I use the frozen trio of peppers from Trader Joes)
-1/2 onion, sliced
-1-2 teaspoons taco seasoning (depending on how much you love that stuff)
-Possible sides: brown rice and guacamole

First, marinate the chicken breast in the tomatoes with chilies for 30 minutes in the refrigerator.

Meanwhile, place the onions and peppers in the crock pot.

Once the chicken is done marinating, add it to the slow cooker. Then add the taco seasoning, and stir it all around.

Cook on high for 6 hours*, and enjoy a delicious meal at the end of the day!

*My crockpot seems to run a little hot, and I used thin chicken strips, so I cook mine on low for about 7-8 hours.