Zucchini Sausage Casserole

From Janet

1/2 c cooked brown rice

1 pound ground pork sausage

1/4 c chopped onion

1 can drained diced tomatoes

4 c cubed zucchini

2 cans mushrooms  (drained)

1 8 oz pkg Velveeta cheese   (can used 1 c grated cheese, also)

1 pinch dried oregano

1 can drained black beans  (optional)

Cook sausage and onion over med high heat until browned.  Drain grease.  Stir in zucchini and tomatoes.   Cook until zucchini is al dente.  Stir in cooked rice, mushrooms, oregano, and cheese.  Cook until cheese is melted through.

Green Chicken Enchiladas

1 pkg. flour tortillas

Filling:
1 c. cheddar cheese, grated
2 c. Monterey Jack cheese, grated
2 c. chicken, cooked and cubed
1 can black beans, drained
1/2 medium onion, chopped
1/2 c. sliced black olives
1 1/2 c. sour cream
2 Tbsp. parsley, chopped
1/4 tsp. black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 c. milk
1 1/2 c. chicken broth
1 pkg. frozen spinach, drained and coarsely chopped
2/3 c. sour cream
4 Tbsp. green chilies, chopped
1/2 medium onion, chopped
1 clove garlic, minced
3/4 tsp. cumin

In a large bowl, mix together cheeses, chicken, beans, onion, olives, sour cream, parsley and pepper and set aside.
In a saute pan, heat butter over low heat.  Add flour and cook for a few minutes, stirring constantly.  Stir in milk and add 1/2 c. chicken broth.  Bring to a boil.  Boil for 1 minute, stirring constantly.  Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin.
Dip each tortilla into sauce, coating both sides.  Spoon about 1/4 c. filling onto each tortilla and roll up.  Place seam-side down in an ungreased 9 x 13 baking dish.  Pour remaining sauce over enchiladas and bake uncovered at 350 for about 20 minutes, or until bubbly. 

Crock-Pot Chicken in Tomato-Peanut Sauce

From Rosy 

Serve over basmati rice.

Ingredients

6 boneless, skinless chicken thighs, trimmed of excess fat
1/4 cup unseasoned dry breadcrumbs
2 tablespoons vegetable oil
1 cup diced onion
1/2 cup diced red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1/3 cup peanut butter
2 garlic cloves, crushed
2 tablespoons brown sugar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper, or to taste
1/2 cup canned lower sodium chicken broth
Chopped cilantro
3 tablespoons coarsely chopped dry roasted peanuts

Instructions

1. Dredge chicken in breadcrumbs. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until golden brown on both sides. Transfer to a medium-size slow cooker.
2. Add onion and bell pepper to skillet; cook 4 minutes. Stir in tomatoes, peanut butter, garlic, sugar, soy sauce, red pepper and broth. Spoon over chicken.
3. Cover and cook on low 3 hours or until chicken is tender. Serve with peanuts and cilantro. Serves 6.

Pulled Pork from Aynna

Pulled Pork

• 1 1/2 teaspoon kosher salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon dried oregano
• 1 (5 pound) bone-in pork shoulder
• 1 medium onion
• 3 cups beef broth
• 2 cups water

1. Combine salt, chili powder, cumin, granulated garlic, pepper and oregano in a bowl.
2. Rub spice mixture all over the pork. Cover and refrigerate over night.
3. Slice the onion and lay it on the bottom of a 5 quart slow cooker. Place the pork on top of the onions. Pour beef broth and water over the top. Cover and cook for 8 hours.
4. Remove from slow cooker. Allow to cool slightly. Discard bone and pan juices.  Using a fork and spoon shred meat.