My Thanksgiving Turkey!

Kicken Chicken Stew

5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese


Directions

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas

--->I didnt have any salsa verde so I just added regular salsa to it instead..

I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!

Caramal apple cake

1 pkg. yellow cake mix

1 pkg. (4-serving size) Jello vanilla or french vanilla flavor instant pudding and pie filling

1 cup water

4 eggs

1/3 cup vegetable oil

3 Granny Smith apples, peeled, coarsely chopped

20 Kraft caramels, unwrapped

1/4 c. milk



Preheat oven to 350. Grease and flour a 12-cup fluted bundt pan or a 10-inch tube pan (I used the giant cupcake pan and didn't have a problem. I cooked it for longer on a lower temp.)

Beat cake mix, dry pudding mix, water, eggs, and oil in a large bowl with electric mixer on low speed until blended. Beat on high speed for 2 min. Gently stir in apples. Pour into prepared pan.

Bake 50 min. to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 min. Remove from pan. Cool completely on wire rack.

Microwave caramels and milk in microwaveable bowl on high 90 secs. stirring every 30 sec., until blended. Cool 10 min. until slightly thickened. Drizzle over cake.

Mashed Potato Casserole

12 medium potatoes
8oz cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 clove garlic (minced)
1/4 c chopped chives
1/2 tsp paprika
1/2 c milk
1 tblspn butter

Cook potatoes in boiling water until tender. Drain & mash w/ an electric mixer.
Add cream cheese, sour cream, salt, pepper, & garlic. Beat at high speed until smooth. Add milk & chives. Beat until smooth & pour in a greased baking dish. Sprinkle with paprika, dot w/ butter, and bake for 30 min at 350 degrees.

Citrus Chicken

* 1/4 cup orange juice
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.