Crockpot Stacked Enchiladas

1 lb ground turkey
1 large onion
3 garlic cloves
1 10oz can enchilada sauce
1 16oz jar salsa
1-2 4oz can chopped green chili’s
1 cup sour cream
1 can black beans, rinsed and drained
2 cups grated cheese, cheddar or Mexican
6 whole wheat tortillas

Cook meat, onions and garlic in a large saucepan over medium heat until browned. Add enchilada sauce, salsa, chili’s, sour cream, and black beans and mix until well combined. Let simmer for a few minutes.

Cover the bottom of your crock pot with a thin layer of sauce, followed by a layer of tortillas, another layer of sauce, and then cheese, and repeat in that fashion until all your ingredients have been added (about 4 layers). Finish with a layer of sauce and cheese.

Cook on low for 4 hours.

Recipe adapted from www.passionatehomemaking.com

Easy Mexican Chicken

Chicken breasts
Olive Oil
Chili powder
Salsa
Cheese
Tortilla chips/Fritos (crushed)

Pour olive oil on each side of chicken breast and spread chili powder on top. Top with salsa. Bake at 400 for about 30 min. Top with cheese and crushed chips. Cook additional 10 min.

Chicken Peanut Curry

My family ate a lot of curry growing up, but I NEVER liked it. I think it was because they always made hot Indian curry and I could never quite get used to the flavor. I have found that I really enjoy the sweeter Thai curries. This curry is absolutely delicious. Caitlyn REALLY enjoyed it. I mixed it with some squash for her and she gobbled it all up and wanted more.

Chicken Peanut Curry
Ingredients
• 1 (15 ounce) can coconut milk
• 2 tablespoons red curry paste
• 1/4 cup creamy peanut butter
• 4 teaspoons sugar
• 4 teaspoons soy sayce
• 4 chicken breasts
• 1 tablespoon minced garlic
• 1 onion chopped
• Cornstarch
Directions
In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and soy sauce until they come to a very small boil.
Set aside and cool adding cornstarch to thicken.
While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
Combine the garlic, onion and chicken with the sauce and heat.
Spoon the chicken peanut curry over rice and enjoy.

African Chicken Peanut Soup

My friend, Rena, made this delicious soup one night. I have modified it from the original recipe.

African Peanut Soup

Ingredients
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, with liquid
• 8 cups vegetable broth or stock
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder (optional)
• 2 cans chicken or 2 chicken breasts, shredded
• 2/3 cup extra crunchy peanut butter
• 1/2 cup uncooked brown rice

Directions
1. Heat oil in a large stock pot over medium high heat. Cook onions until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, chicken, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Rolled Chicken Breasts with Spinach

One word - YUMMY! Forgot to take a photo...sorry!

2 chicken breasts, flattened
2 Tbs olive oil
Salt and pepper, to taste
1 cup fresh spinach leaves
1 cup mozzarella cheese, divided
¼ cup parmesan cheese
2/3 cup cottage cheese
1 ½ cups spaghetti sauce

Flatten each chicken breast with back of pan. Season with olive oil and salt and pepper. Finely shred spinach leaves (remove tough stalks) and add ½ cup mozzarella cheese, parmesan cheese and cottage cheese. Mix together. Cover surface of chicken with cheese mixture and roll up. Secure with toothpicks (if necessary). Place in baking dish and cover with spaghetti sauce. Cool at 350 for 30 minutes. Add ½ cup mozzarella cheese and cook additional 15 minutes.