Crockpot Tuscan Chicken

3 lbs. boneless skinless chicken breasts

6 cloves garlic, minced

one onion, diced

14 oz can artichoke hearts, drained and quartered

8 oz jar sundried tomatoes, packed in oil

8 oz spinach

salt and pepper, to taste

Place chicken in slow cooker and season with salt and pepper.  Add garlic, onion, sundried tomatoes in oil, and drained artichokes.  Cook on high for 2.5-3 hours or low 3.5-4 hours.

Add the spinach on top and wilt (5-10 min).  Mix together and serve.

Eggnog Pie

1 sm package instant vanilla pudding

2 c. eggnog

1 tsp cinnamon

1/2 tsp nutmeg

8 oz thawed Cool Whip

graham cracker crust

Mix the first four ingredients.  Fold in Cool Whip.  Pour into prepared pie shell.  Refrigerator 4+ hours and serve cold.

Sweet Potato Salad

For the salad:

4 medium-large or 6 small sweet potatoes

1 small red onion

1/3 c. dried cranberries

1/4 c. feta crumbles

1/4 c. chopped fresh parsley

olive oil, cinnamon, salt, and pepper to taste

For the dressing:

3 TBS olive oil

1 TBS apple cider vinegar

1 TBS dijon mustard

1 TBS honey

1 garlic clove, minced or pressed

1 tsp dried oregano

1/4 tsp. cumin [could substitute curry?]

salt and pepper to taste

Preheat oven to 450.  Peel and dice sweet potatoes.  Add to lightly oiled baking sheet.  Sprinkle with salt and pepper (optional cinnamon) to taste.  Bake for 20 minutes.  Cool.

Meanwhile, make the dressing by mixing all of the dressing ingredients together.  Dice red onion.

When sweet potatoes are cooled, add onion, cranberries, feta, parsley, and dressing.  Mix well.  Serve cold.

Crockpot Green Chili Chicken

3 boneless skinless chicken breasts (about 2 lbs)

2 (4.5 oz) cans green chilis

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

8 oz cream cheese

Place chicken in crockpot and add spices.  Pour chilis on top.  Cover and cook on low in crockpot for 4.5 hours. 

After 4.5 hours, shred chicken with fork and then add cubed cream cheese.  Continue to cook for 30 minutes to soften cream cheese.  Stir to mix well.  Serve hot over rice, in tacos, etc.!

Cranberry Brie Bites

1 can crescent roll dough

8 oz. brie

can of cranberry sauce (with or without whole cranberries)

rosemary, fresh or dried

optional: pecans

Preheat over to 375, and grease 24 mini muffin tins.

On lightly floured surface, roll out crescent rolls and pinch seams.  Cut into 24 squares (as evenly sized as possible).  Place a square in each muffin cup, pushing the bottom down.

Cut cold brie into 24 pieces (with rind left on).  Add a piece of brie to each muffin cup.

Spoon cranberry sauce onto each cup.  Optional: add a pecan onto each cup.

Add a sprig of fresh rosemary to each cup, or crush dried rosemary then sprinkle on top. 

Bake for approximately 15 minutes.  Serve warm.

Keep in refrigerator 3-5 days if any are left!

{Original recipe HERE}

Zesty Italian Good Seasoning Mix

 Find the original post and usage suggestions HERE.

White Chicken Chili

1 1/2 lbs. boneless chicken breasts
1 jar green salsa verde
2 cans cannellini beans

2 cans chicken broth

1 tsp salt

1 tsp garlic powder

1 T cumin

pepper

cilantro

8 oz. cream cheese (optional)

Place chicken in the bottom of the crockpot.  Sprinkle with salt, pepper, garlic powder, and cumin.  Pour the jar of salsa verde over the chicken.  Add drained beans and broth.  Cook for 4 hours on high or 6-7 hours on low.

Take out chicken and shred.  Add back to crock pot and add cubed cream cheese if using.  Stir and let melt.

Optional: Serve with tortilla chips, shredded cheese, jalapenos, sour cream, etc.

(From Tammy Aaron, UCES)