4 to 6 boneless chicken breast halves, skin removed
1/4 cup melted butter
salt and pepper, to taste
dried leaf thyme, to taste
1 clove garlic, minced
1 can (10 1/2 ounces) cream of chicken soup
8 ounces cream cheese, cut into cubes, can use reduced fat
1/2 cup chicken broth
1 cup chopped onions
1/2 cup chopped celery
Preparation:
Place chicken breasts in crockpot. Brush the chicken with butter and sprinkle with salt and pepper. Add herbs and remaining ingredients. Cover and cook on low for 6 to 7 hours.
I served this with rice and corn. My kids, especially my two year old, LOVED IT!!
1 C carrots diced 1 C celery diced 1 C onion diced 2 Tb. bacon grease 8 slices bacon cooked and crumbled 1 1/2 Tbsl dried parsley 1 tsp garlic salt 1 tsp pepper 3 quarts water 5 C refried bean flakes
Chop all veggies with a chopper. Saute veggies in bacon grease until tender. Add everything else and simmer for 3-4 hours. Make sure to stir. Beans burn easily.
**I also added a couple of cloves of minced garlic to this just because I'm kind of a garlic freak**
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.
1 C. sugar 1/2 C. oil 2 eggs 1 C. mashed bananas (2 medium) 1/2 C. sour cream 1 tsp vanilla 1 1/2 C. all-purpose flour 1 tsp baking soda 1/2 tsp salt
Preheat oven to 350 F. Grease and flour bottom only of a 9 x 5" loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan.
Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.
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