Easy Chicken Nachos (Instant Pot or Crockpot) from Emily Child

 Easy Chicken Nachos (A Child Family Favorite)

3-4 chicken breasts

1 can corn

1 can black beans

1 cup salsa (any kind)

Place chicken in Crockpot or Instant Pot. Drain corn and black beans and pour on top of chicken. Pour salsa on top.  Cook in Crockpot for 4 hours or in an Instant Pot for 18-20 minutes if chicken is thawed or 23-25 minutes if frozen.  When chicken is cooked, shred it. Serve with chips and cheddar cheese melted on top. It can also be served on a salad, in a tortilla as a burrito or for use within a quesadilla. 

Pumpkin Chocolate Chip Cookies (from Laura Dewsnup)

Pumpkin Chocolate Chip Cookies

Cream together:

1 cup shortening

3 cups sugar

3 eggs

1 15 oz. can of pumpkin

Add:

1 package chocolate chips(I like to use semi-sweet)

Stir in:

4 1/2 - 5 cups flour

2 tsp salt

2 tsp soda

2 tsp vanilla

2 tsp cinnamon

2 tsp nutmeg

Bake at 375 for 13-15 minutes.  This is a big batch.  It makes a lot of cookies and they are delicious!

Cream of Chicken Soup (from Annette Corry)

Cream of Chicken soup

One rotisserie chicken--Costco-(I used Bowman’s)--pull off meat and set aside.

Boil bones in water with 4-5 TB chicken bouillon.

Saute 3 stalks of celery, ½ onion in olive oil.

Add to chicken broth mixture.

Simmer 35-45 minutes.

Strain bones, celery and onions out of the broth.

6 Yukon gold potatoes, diced

3 c. carrots, diced

2 c. frozen peas

Add:

1 ½ tsp salt

½ tsp garlic salt

½ tsp pepper

2 TB dry mustard

1 TB parsley

Can add more chicken bouillon, if needed.

Simmer 25 min--season to taste. Make sure potatoes are somewhat firm for Todd.

Mix 4 TB cornstarch and 3 TB cold water in a bowl.  Add to soup to thicken.

Add shredded chicken.

Chili Lime Chicken (Grill or InstantPot) and Mango Salsa

Chili Lime Chicken and Mango Salsa

(from Melskitchencafe.com)

CHILI LIME CHICKEN:

•  2-3 pounds boneless, skinless chicken breasts
•  1 tablespoon chili powder
•  1 1/2 teaspoons ground cumin
•  1 teaspoon paprika
•  1 teaspoon dried oregano
•  1 teaspoon onion powder
•  1 teaspoon garlic powder
•  1 teaspoon coarse kosher salt
•  1/2 teaspoon black pepper
•  1/4 teaspoon cayenne pepper
•  3 tablespoons fresh lime juice (from about 2-3 limes)

MANGO SALSA:

•  1-2 mangoes, peeled, pitted and diced (for about 1-2 cups chopped mango)
•  1/2 cup small diced red pepper
•  1/2 cup finely chopped red onion
•  1 jalapeno, seeds and membraned removed, finely diced
•  1/2 cup chopped fresh cilantro
•  1 tablespoon fresh lime juice
•  1/4 teaspoon ground cumin
•  Pinch of salt and pepper
• 
  
• For the chicken, place the chicken in a ziploc bag or in a dish. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Refrigerate for a couple of hours (up to 8 hours). Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Alternately, the chicken can be pressure cooked at high pressure for 8 minutes; on an InstantPot, add the chicken and marinade ingredients PLUS 1/2 CUP LOW-SODIUM CHICKEN BROTH OR WATER, secure the lid and press manual --> 7 minutes (let the pressure cooker naturally release pressure when finished cooking). Let the chicken rest for 5 or so minutes before slicing into strips or shredding
• 
  
• For the mango salsa, combine all the ingredients in a medium bowl and give it a good stir. Refrigerate until ready to serve; can be made a day or so in advance if you have the willpower not to eat it all before you serve it with the tacos.
• 
  
• Make Ahead: this recipe is so dreamy because all of the components can be prepped ahead of time. The chicken can sit in the marinade for up to 8 hours (conversely, I've also been pressed for time/lazy before and forgot to marinade and thrown all the chicken/marinade ingredients in the pressure cooker without marinading beforehand). The mango salsa can be prepped a day or so in advance and refrigerated, and the avocado cream can be made a couple hours ahead of time, too (even a couple days ahead of time if you don't mind the color darkening a bit).
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Sweet Curry Chicken (from Jenni Gines)

Sweet Curry Chicken

4 large chicken breasts
1  cube butter (1/2 cup)
1/2 cup honey 
1 tsp curry powder
1 tsp mustard 
1 tsp sat 

Melt the butter and honey together, then stir in the curry, mustard and salt. Pour the sauce over the chicken breasts. Bake in a 9x13 pan at 375 for 40-50 min or cook in a crockpot on low for 3-4 hours. 
When done cooking, shred the chicken so it can soak up the sauce. Serve over rice and veggies. 
**when using my crockpot I will put in 6 chicken breasts (or a bunch of chicken tenders) and double the sauce recipe

Won Ton Salad (from Lydia Giles)

Won Ton Salad

Salad

2 heads lettuce
Green onions
Slivered almonds
Sunflower Seeds
Fried won tons

Mix salad ingredients together and just before serving, toss with dressing.

Dressing

4 tsp. sugar
1 tsp. pepper
6 tsp. apple cider vinegar
4 tsp. Accent(flavor enhancer)
2 tsp. salt
1/2 cup + 3 tsp. oil

Roasted Tomato Pasta (from Jodi Fulks)

 Roasted Tomato Pasta

16 oz. whole wheat pasta of choice

12 roma tomatoes or carton of grape tomatoes

1/2 cup olive oil

1/2 cup minced, fresh basil or 1 T. dried

1/4 cup minced, fresh oregano or 1 T dried

2 T minced, thyme or 2 tsp dried

1-2 tsp. salt

1 tsp. pepper

1 tsp. minced garlic

1 tsp. red pepper flakes

1/4 c grated parmesan cheese

1.    Prepare pasta according to package directions.  Set aside.  Meanwhile, prepare tomatoes.

2.    Cut roma tomatoes in half and place on large baking sheet.  If you are using grape tomatoes, there is no need to halve them.  Place remaining ingredients, except cheese, on baking sheet and stir tomatoes around to mix herbs and seasoning. 

3. Broil for 5-7 minutes or until tomatoes are softened and slightly roasted.  Pour entire mixture over pasta.  Use a rubber scraper to get every bit of seasoning from the baking sheet.  Sprinkle with cheese and serve.  Makes 8 servings.