Danita's Recipe Box

• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) petite diced tomatoes with green chilis
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) corn drained
• 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
• 1 package (8 ounces) cream cheese very soft
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chili powder

In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.

Based on recipe from chelseasmessyapron.com

• 1 Reynolds® Slow Cooker Liner
• 6 cups cubed cooked chicken or turkey
• 2 cans (15.5 oz. each) navy beans, drained
• 1 cup chicken broth
• 1 large onion, chopped
• 1 large red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon each salt and cayenne pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 2 tsp oil
• 1 lb chuck stew meat, cut into 1/2-inch chunks
• 2 medium carrots, shredded
• 2 tsp cumin
• 1 can (14.5 oz) chicken broth
• 1 can (28 oz) fire-roasted diced tomatoes
• 1 can (15 oz) red kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 can (11 oz) Mexican-style corn, drained

Heat oil in a large nonstick skillet over medium-high heat.  Add beef and sauté 4 minutes or until browned. Stir in carrots and cumin; cook 1 minute.

Add broth and tomatoes. Heat just to a boil, cover and reduce heat to medium-low.  Cook 1 hour, stirring occasionally, or until beef is tender. Stir in remaining ingredients and cook to heat through.

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 (4 ounce) can chopped green chiles, drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 (16 ounce) cans BUSH’S® Great Northern Beans
• 1 (14.5 ounce) can chicken broth
• 1 1/2 cups finely chopped cooked chicken breast
• Shredded Monterey Jack cheese (optional)
• Sour cream (optional)
• Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.

• 2 cups whole wheat elbow macaroni
• onion powder
• garlic powder
• 1 pound lean ground beef or turkey
• 2 teaspoons or more chili powder
• 1 1/2 cups marinara sauce
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 cup grated chedder cheese

Cook pasta according to package directions; drain. In a large skillet, cook ground meat until browned; drain off fat. Stir in chili powder, onion powder, garlic powder, marinara sauce, basil and oregano. Simmer for 10 minutes, stirring occasionally. Add pasta to meat mixture; stir well and heat thoroughly. Remove from heat. Sprinkle cheese over meat-pasta mixture. Cover and let stand for five minutes or until cheese is melted.

• At least 1 lb of ground meat
• 2 cans of northern beans
• 2 cans of kidney beans
• 2 bags of shredded chedder cheese
• minced onion
• 2 28oz. cans of crushed tomatoes
• 2 envelopes of Ortega taco seasoning
• 2 envelopes of Hidden Valley ranch dressing (powder mix)
• 1 bottle of beer

Brown hamburger and drain.
Combine all ingredients and cook until heated through.