Enchilada Pizza

Steven & Kristen W.

Pizza crust

SAUCE:

2/3 c. red enchilada sauce

1/3 c. sour cream

1 tsp. lime juice

TOPPINGS:

Thinly sliced/diced chicken

*sautéed, spiced with fajita spices (improve fajita link, no soy sauce or water)

White onions

Green peppers

Red peppers

Cheddar cheese, shredded

Mozzarella cheese, shredded

*We used a three pepper and onion frozen blend and it worked great

Fajita Pizza

Steven & Kristen W.

 

Pizza Crust

SAUCE:

¾ c. Tomatillo verde salsa

¼ c. Ranch dressing

TOPPINGS:

Thinly sliced/diced chicken

*sautéed, spiced with fajita spices (improve fajita link, no soy sauce or water)

White onions

Green peppers

Red peppers

Cheddar cheese, shredded

Mozzarella cheese, shredded

*We used a three pepper and onion frozen blend and it worked great

Caribbean Sweet Potato Stew

Betty Crocker

Yield: 4-5 servings

1 lb. sweet potatoes (2 medium), peeled and cut into 1” cubes

2 c. frozen cut green beans (or canned)

1 can black beans, rinsed and drained

1 14.5-oz. can vegetable broth

1 small onion, sliced

2 tsp. Caribbean jerk seasoning

½ tsp. dried thyme

¼ tsp. salt

¼ tsp. cinnamon

(serve over grilled chicken)

Put all ingredients in a slow cooker and cook on low 4-5 hours. Serve over grilled chicken or just as a stew.

Pesto Rice and Green Beans

Kristen W., adapted from Betty Crocker

Yield: 7-8 servings

(This pic is of when the rice is a little more dissolved)

1 15-oz. can great northern beans (drained and rinsed)

10 oz. chicken broth

¾ c. uncooked rice (converted long grain OR wild rice)

1 ½ c. frozen cut green beans, thawed and drained (or one can cut green beans, drained)

½ c. pesto

Grated Parmesan cheese (optional)

(serve over grilled chicken or with diced chicken mixed in)

Start rice cooking. In a large pot, combine northern beans, green beans and chicken broth and allow to cook until skins start to split. Add pesto and Parmesan and mix. Serve over rice with sliced or grilled chicken pieces. Top with parmesan as desired.

Stuffed Chicken and Polenta

Kristen W., adapted from Betty Crocker

Yield: 6 servings

6 boneless skinless chicken breasts

8 oz. feta cheese

3 c. chopped fresh spinach

1/3 c. oil-packed sun-dried tomatoes, drained and chopped

½-1 tsp. lemon zest

1 tsp. dried basil or oregano

½ tsp. garlic powder

Black pepper, to taste

1 15-oz. can diced tomatoes, undrained

Hot, cooked polenta

If using thick chicken breasts, place between two pieces plastic wrap and pound with a meat tenderizer until about ¼ inch thick. OR use thin sliced chicken.

Combine feta, spinach, sun-dried tomatoes, lemon zest, and seasonings in a medium bowl. Lay pounded (or thin sliced) chicken smooth side down on counter.  Place about 2 TB feta mixture  on wide end of chicken. Roll tightly and repeat with remaining chicken and mixture. Place rolled chicken seam side down in a slow cooker. Top with diced tomatoes and any remaining feta mixture.  Cover and cook on low 5 ½-6 hours or on high for 4 hours.

Serve with warm polenta (a mashed potato-like substance made of corn).