8-10 chicken tenders
2 cups water
2 tsp chicken boullion
1 tsp kosher salt
1/2 tsp oregano leaves
1 can red enchilada sauce
1/2 red onion diced
 3 garlic cloves minced
cheese
about 12-16 corn tortillas

Place chicken in the crockpot with water boullion, salt and oregano. Cook on high for 4-6 hours or until you can shred it. In a pan heat 1Tb olive oil add onion and garlic, cook until tender. Pull the cooked chicken out of the crockpot and add to the onion and garlic shredding as it cooks, add about 1/2 cup of the broth that the chicken was cooked in ( just to keep chicken moist). Spray a 9x13 pan with cooking spray. Pour just enough enchilada sauce on the bottom to cover the pan reserving the rest of the can for the top. Place 2 flour tortillas in the microwave for 20 seconds then put chicken down the center of the tortilla, roll tortilla and place in the pan, repeat until the chicken is gone. Top with the rest of the enchilada sauce and cheese. We like to top with sour cream and mango salsa. Enjoy!!!

 This Spanish rice is soo super yummy and really easy

recipe from www.lilluna.com

Ingredients

• 2 cups rice
• 3/4 cup oil
• 1/2 cup tomato sauce
• 6 stems cilantro (optional)
• 1 tsp. salt
• 1 tsp. minced garlic
• 4 cups water
• 1 chicken flavored bouillon cube
• dash of cumin
• dash of garlic pepper

Instructions

1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes.

Asian Noodle Salad

Ingredients

• SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled- yeah I was pretty much a dork and forgot to buy Linguine noodles so I used angel hair =)
  
• 1/2 head Sliced Napa Cabbage, Or More To Taste-For the cabbage I just bought the coleslaw mix at Walmart that is already chopped up. I used that instead of the napa and purple.
  
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)- Couldn't find these so just left them out
  
• Chopped Cilantro, Up To 1 Bunch, To Taste- I only added about a handful of cilantro and I am glad I did. It would have overpowered it
  
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING: I put all these ingredients into a blender and blended it.
  
• 1 whole Lime, Juiced
• 8 Tablespoons Olive Oil
• 8 Tablespoons Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped- I added just one and cleaned all the seeds and ribs out. That way it was do-able for the kids
  
• Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Pioneer Woman

Churro Cinnamon Chex Mix

9 cups rice Chex cereal
1 bag Guittard Choc-Au-Lait vanilla chips
1/2 c powdered sugar
1/4 cup granulated sugar
3 tsp ground cinnamon

Pour Chex cereal into a bowl, set aside. Combine sugars and cinnamon in another small bowl. Set aside

In microwaveable bowl, melt the vanilla chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. When chips are completely melted pour the melted chips over the cereal. Stir until cereal is well coated

Sprinkle with half of the cinnamon sugar mixture. Toss to coat. Pour out the cereal on to a cookie sheet. Continue to sprinkle and toss the cereal with the rest of the cinnamon sugar mixture.

adapted from Just Another Day in Paradise

Cottage Cheese Chicken Enchiladas

Ingredients:

1 tablespoon vegetable oil 2 skinless, boneless chicken breast halves - boiled and shredded 1/2 cup chopped onion 1 (7 ounce) can chopped green chile peppers 1 (1 ounce) package taco seasoning mix

1/2 cup sour cream 2 cups cottage cheese 1 teaspoon salt 1 pinch ground black pepper 12 (6 inch) corn tortillas 2 cups shredded Monterey Jack cheese 1 (10 ounce) can red enchilada sauce

Directions:

1.	To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2.	To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5.	Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Roasted Garlic Cauliflower

My camera is currently out of commission =( So no picture for this recipe.
It is super Delicious

2 garlic cloves peeled and minced
2 tablespoons olive oil
1 lg head cauliflower, separated into florets
Parmesan cheese
fresh or dried parsley
salt and pepper to taste.

Preheat oven to 450. Grease large casserole dish.
Place olive oil and garlic in a bowl mix, add cauliflower. Put in prepared casserole dish and season with salt and pepper. Bake for 25 minutes, stirring halfway through. Sprinkle with Parmesan cheese and parsley. Broil for 3-5 minutes until golden brown.

Chicken Pasta Salad

This recipe was incredible

8oz uncooked spiral shaped whole wheat pasta
1 12.5 oz canned chicken breast
1/4 c diced red onion
1 c fresh quartered strawberries
1/2 cup fresh blueberries
1 cup fresh cubed pineapple ( I used canned tidbits and it was perfect)
1 cup low fat creamy poppy seed dressing ( I used the regular fat one because I couldn't find the creamy in low fat, but I only added about a 1/4- half a cup)
toasted pecans
Prepare pasta as directed, rinse under cold water and drain well.
Toss pasta with the next 6 ingredients. toast pecans in a pan ( I coarsely chopped them and added about 1 tsp of sugar to the pan). Toast them until the sugar melts. You can serve on a bed of spinach if you would like. Top with pecans. It is soooo yummy.