Southwest Chicken Taco's

 Last year I went to a ladies weekend getaway and the first night there the girls in charge of dinner served these chicken taco's.  They are delish.  I absolutely fell in love with them and knew I needed to make these for my family.   I was a bit nervous to ask my cute neighbor Nikki for the recipe because I thought it might just be really complicated.  Was I wrong!   It is the simplest recipe and it tastes amazing.  Plus, my entire family loves it.  My seven year old had two.  Even the picky eater ate hers all gone. 

 3 boneless skinless chicken breasts
1 can Mexican Style Stewed tomatoes
1/4 cup brown sugar
1/2 tsp red pepper flakes

Combine all the ingredients into the crock pot and cook on high for 4 hours.  After it is finished cooking shred the chicken with a fork.  It serves a family of 6. 

Seriously could this recipe be any easier.  We serve this taco style of course.  You can do any ingredients you want.  Here are some we do. 

cheddar cheese
pico
guacamole
lettuce
black beans
corn
Tortilla

Put it all together and Enjoy.

French Dip Sandwiches

My hubby and I have set a tradition that Christmas Eve is for our little family only. We love this night. We spend time with just our kids before the rush of Christmas morning and all that we have to do. One thing we do is have a fun dinner. One year we tried French Dip Sandwiches and they were a HIT! Not only did they make the house smell yummy but it was so easy to do. And like my sister would say "They taste like Christmas." With a bit of Rosemary it taste just like Christmas. Mmmmm

3-4 lb round roast
1 package Lipton Onion Soup Mix
1 beef bullion cube
1 bay leaf
3-4 Whole Peppercorn
1 tsp. rosemary
1 tsp. thyme
1 tsp. garlic powder
Combine ingredients in a crock pot. Cover meat almost all the way with water. Cook on low for 10-12 hours.

We like to do red onions cut in slices in the crock pot about 30 minutes before serving. We put them on Hoggies and layer it with pepper jack cheese, meat, purple onion. Enjoy!

Cream Cheese Chicken

I have decided I might just want to start calling this Misty's food blog. She now has three recipes in here and I am pretty sure the number is just going to keep growing. I was thinking of something she made for me on my birthday last year, just this morning. I am going to have to call her for that one as well.

This recipe is one of my all time favorites. I take this in to sick neighbors and have only had rave reviews about it. My kids and husband love it. Plus, you can freeze it. That is one of my most favorite things. A meal you can freeze. This makes a double batch so unless you are a family of twelve this well feed you twice with the work of only one meal. Is there anything better than that. Really, I am a dork but this makes me truly HAPPY.

1 envelope of Italian Salad Dressing Mix
1 stick of butter (1/2 cup)
6 boneless skinless chicken breasts
1 can cream of chicken soup
1 8 ounce cream cheese

Turn crock pot on high. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian Dressing Dry Mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter mixture. Cover and cook on high for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup, and cream cheese. Stir to melt and mix well until smooth and creamy. Serve half of this recipe. Serve over Rice, mashed potatoes, or noodles. We prefer rice.

With the other half remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze. Date it.

Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice or hot buttered noodles.