Taco Salad

Ingredients

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans
• 1 (16 ounce) bottle French dressing
• 1 head iceberg lettuce
• 1 (14.5 ounce) package tortilla chips
• 2 cups shredded Cheddar cheese
• 1 cup chopped tomatoes
• 4 tablespoons sour cream
• 1/2 cup prepared salsa

Directions

1. In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
2. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Spicy Garlic Lime Chicken

Ingredients

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves
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• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Directions

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Chicken Parmigiana

Ingredients

• 1 egg, beaten
• 2 ounces dry bread crumbs
• 2 skinless, boneless chicken breast halves
• 3/4 (16 ounce) jar spaghetti sauce
• 2 ounces shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Slow Cooker Barbeque

Ingredients

• 1 (3 pound) boneless chuck roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Banana Nut Bread

Ingredients

• 2 1/2 cups white sugar
• 1 cup shortening
• 3 eggs
• 1 1/2 cups mashed bananas
• 3 cups all-purpose flour
• 1 1/4 cups buttermilk
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9x5 inch pans.
3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

Chicken Enchilada Dip

Ingredients

• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) jar mayonnaise
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 jalapeno pepper, finely diced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
2. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
3. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
4. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Onion Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 red onion, chopped
• 1 cup long-grain white rice
• 1 teaspoon ground black pepper
• 2 cups chicken broth

Directions

1. Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.