Monterey Chicken

This chicken is DELICIOUS!! My husband said it was the best he has ever had.  Seriously, it was SO good!!! A must try!!!

Ingredients:

4 boneless, skinless chicken breasts
1/4 cup bar-b-que sauce ( I used Bull's Eye)
1/4 cup real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Directions:

**I marinatedthe chicken for about 30 minutes before we grilled them. I salt and peppered both sides of the chicken breasts then sprinkled each of the chicken breast with a little bit of garlic. Then I placed about 2-3 TBSP of Worcestershire sauce in the bottom of a pan and tossed each chicken breast to coat. This is completely optional.

Preheat oven to 400 degrees.

Pound out chicken breasts to flatten.  

Grill chicken until no long pink and place on baking sheet covered with foil.

Top each chicken breast with one tablespoon bar-b-que sauce, cheese, tomatoes, green onions and one tablespoon of bacon bits.

Place in oven and bake until cheese is melted (about 5 minutes).

Twice Baked Potato Casserole

It is really difficult to get a picture of this dish that does it justice. You will just have to trust me when I say it is delicious! I will say that this dish takes a little bit of planning because it does require you to use baked potatoes. 

Ingredients:

6 Large Russet Potatoes, baked

Salt and Pepper

6 slices Bacon, cooked and crumbled

8oz Sour Cream

8oz Mozzarella Cheese, shredded
8oz Cheddar Cheese, shredded

4 Green Onions, sliced

Directions:

Cut skin off of baked potatoes and cut into 1-inch cubes. Place half in a greased 9x13x2-inch baking dish.

Sprinkle with salt and pepper and half of the bacon.

Top with half of the sour cream and cheeses. Repeat layers.

Bake, uncovered, at 350 degrees for 20-25 minutes or until cheeses are melted and bubbly.

Sprinkle with green onions.

ENJOY!!

Crockpot Chicken Caesar Sandwiches

This chicken sandwich is so delicious.  It was also so easy to put together on a busy weeknight!!

 Ingredients:

2 pounds boneless skinless breasts 
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce (optional)
12 slider buns or 4-6 regular sized hamburger buns


Directions:

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

Remove chicken from cooker and drain the water from the crock pot

Place chicken on a cutting board and pull chicken into shreds, discarding any fat

Place chicken back in the crock pot and pour dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly.

Cover and cook on high heat for 30 minutes or until mixture is hot.

Spoon mixture bun and top with extra shredded Parmesan cheese to serve.

  

Enjoy!

Mexican Pizza

This pizza was so good! I was unable to actually use the refried beans because my husband hates them so I substituted regular pizza sauce and it was still soooo good! We ate ours topped with a little bit of sour cream and it was perfect!

Ingredients:

1 lb ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans or regular pizza sauce (My husband hates refried beans so I had to use pizza sauce)
2-3 cups Mexican blend cheese
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions:

Heat oven to 375 degrees.

Brown ground beef and drain.

Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles.

Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet.

Press dough over the bottom and 1/2 inch up sides to form crust.

Bake at 375 oven for 7  minutes or just until golden brown.

If using beans, microwave beans in a microwave safe bowl for 1 minute.

Carefully spread beans or pizza sauce over warm crust creating a thin layer. 

Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.

Return to oven for 5-6 more minutes until cheese is melted. Serve immediately.  

ENJOY!!

Italian Pasta Salad

I love all kinds of pasta salads and I do believe that this is one of my favorites! It is so simple to throw together and there is nothing special about it but it is soooo good!! I almost ate this whole bowl by myself!

Ingredients:

Bottle of Italian Salad Dressing (I used Wishbone)
A box of Tri-color Rotini pasta
Cucumber
One Carrot
Pepperoni

Directions:

Cook pasta according to the directions on the back of the box.

After the pasta is cooked, drain it and run cold water over the pasta to cool it.

Place the pasta in a large bowl.

Chop cucumber into bite size pieces.

Shred the carrot.

Cut the pepperoni slices in half.

Dump all the ingredients on top of the pasta and add about half of the bottle of Italian dressing (I use  more but you can use more or less depending on your taste) 

Mix it all together and refrigerate for a coupe of hours so the flavors can marinate together.

ENJOY!!