Cheesy Chicken Enchilada Chili

check it out at Pillsbury!

SERVINGS - 4+

COOKTIME slow cooker - High settings 4 hours OR Low setting 8 hours 

INGREDIENTS

• 1 package [20 ounce] boneless skinless chicken thighs or breast, cut into 1-inch pieces
• 1 can [15.2 ounce] whole kernel sweet corn, drained, rinsed
• 1 can [15 ounce] black beans, drained, rinsed, Progresso ®
• 1 can [10 ounce] mild enchilada sauce, Old El Paso ®
• 2 tablespoons taco seasoning mix [from 1 ounce package], Old El Paso ®
• 2 cups shredded Colby-Monterey Jack cheese blend [8 ounce]
• Chopped green onions and sour cream, if desired
• 4 cups tortilla chips, if desired

DIRECTIONS

1. Spray 4-quart slow cooker with cooking spray or use a crock pot liner. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High setting 4 hours.
2. Stir in 1 cup of of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.

Mexican Meatball Rice Soup

Check it out at Sandra Lee!

This is her recipe, including her recommended brand, but feel free to use any kind you like or have on hand. Please check out her website for amazing ideas and great recipes!

SERVINGS - 8

COOK TIME slow cooker - High 3 hours OR Low 8 hours

INGREDIENTS

• 1 can [7 ounces] diced green chilies, Ortega ®
• 2 cans [14.5 ounces each] diced tomatoes, Hunts ®
• 2 cans [14 ounces each] low-sodium beef broth, Swanson ®
• 2 cans [14 ounces each] low-sodium chicken broth, Swanson ®
• 16 ounces frozen meat balls
• 1 medium white onion, chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup converted rice, Uncle Ben's
• 2 teaspoons dried oregano, McCormick
• salt and pepper to taste

DIRECTIONS

Combine all ingredient in a 4 to 5 quart slow cooker. Cover and cook on high heat setting for 3 to 4 hours or low heat setting for 8 to 9 hours.

Serve with warm flour tortilla or cheese crisp and top with cheese,sour cream and fresh cilantro - enjoy!

Banana Bread with Crumbles

COOK TIME

1. Bake loaf pans for 1 hour 10 min until a toothpick inserted in center comes out clean. Bake mini loaf pans for about 30 minutes. Bake cupcake pans for about 25 minutes. Times can vary depending on your oven.

INGREDIENTS

FOR DUSTING THE PANS - I used 2 mini loaf pans and 2 regular size loaf pans sprayed with coconut oil or oil of your choosing. I combined the sugar and cinnamon in a shaker to sprinkle onto the sprayed surfaces of the pans.

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

FOR THE BREAD

• 3/4 cup butter [or 4 tablespoons butter & 1/2 cup applesauce]
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 [16 ounce] container sour cream [fat free is okay]
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• a dash to 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 teaspoons baking soda [no clumps]
• 4 1/2 cups white flour [OR 2 cups whole wheat & 2 1/2 cups white]

FOR THE CRUMBLE TOPPING - melt the butter in the microwave, fork in everything else - it will be crumbly. Sprinkle on top right before it goes into the oven.

• 1/2 cup packed brown sugar
• 1/2 cup flour
• 2 tablespoons butter
• 1/4 cup oats

DIRECTIONS

1. Preheat oven to 300 degrees Fahrenheit [150 degrees centigrade]
2. Grease 4 - 7x3 inch loaf pans OR 2 cupcake pans and 2 regular loaf pans OR 2 mini loaf pans and 2 regular size loaf pans
3. In a small bowl, stir together 1/2 cup white sugar and 1 teaspoon cinnamon
4. Dust pans lightly with cinnamon and sugar mixture [I put it in a shaker to sprinkle on greased pans]
5. In a large bowl, cream butter and 3 cups sugar
6. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon
7. Mix in salt, baking soda and flour
8. Divide into prepared pans until about 2/3 full
9. Add crumble topping
10. Bake loaf pans for 1 hour 10 min until a toothpick inserted in center comes out clean. Bake mini loaf pans for about 30 minutes. Bake cupcake pans for about 25 minutes. Times can vary depending on your oven.