Thursday, June 13, 2013

Crock Pot Santa Fe Chicken

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 -1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 7-8 hours or on high for 4-6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

Tuesday, June 11, 2013

Lemon Bar Muddy Buddies

If you love lemon desserts.....this is super yummy!  It really does taste like lemon bars!

6 c. Rice Chex cereal
1 c. white chocolate chips
1/4 c. butter
1/2 c. lemon curd (find in the jam/jellies isle)
1 1/2 c. powdered sugar

1. Melt white chocolate chips and butter in a small saucepan over medium heat, stirring constantly. (The melting won't be smooth - don't worry!)
2. Once melted, remove from heat and stir in lemon curd until smooth.
3. Pour Rice Chex into a large paper bag (grocery size) and pour lemon mixture over cereal. Fold the bag to seal and shake to coat cereal.
4. Add powdered sugar to paper bag and shake once more to coat.
5. Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers.