Slow Cooked Shredded Mexican Chicken

 1 Tablespoon Chili Powder

1 teaspoon ground Cumin

1 teaspoon Seasoned Salt

1 teaspoon Pepper

1/2 teaspoon White Pepper

1/2 teaspoon ground chipotle pepper

1/2 teaspoon Paprika

1/4 teaspoon dried Oregano

1/4 teaspoon crushed Red Pepper Flakes

6 boneless skinless chicken breasts

1 cup Chicken Broth

Mix Seasonings.  Rub over Chicken.

Place chicken in a  slow cooker.  Add broth.  Cook on high for 1 hour and low for 3 hours or until chicken is tender.  

Remove chicken.  Shred with 2 forks.

Carrot Broccoli Cheese Soup

1 Tablepsoon + 1/4 cup Butter (divided)

1 Onion, diced small

1 Garlic clove, minced
1/4 cup Flour
2 cups Chicken Broth

1 cup Milk

1 cup Heavy Cream
3/4 teaspoon Salt

3/4 teaspoon Pepper

1/2 teaspoon Paprika 

1/2 teaspoon Ground Mustard

Pinch Cayenne

2 Carrots, peeled and thinly sliced rounds

1 head Broccoli, florets cut into bite size pieces, stalk trimmed and chopped

8 oz Block Sharp Cheddar Cheese, shredded

In a soup pot melt 1 Tablespoon Butter over medium high heat.  Sauté Onions for about 4 minutes.  Add garlic and cook for another 30 seconds.  Remove to a small bowl.

In the same soup pot melt 1/4 cup butter over medium high heat.  Remove from heat and stir in flour till combined.  Return to heat and pour in chicken broth, milk, and cream (I like to combine them into a 4 cup measurer so they pour together).  Wisk constantly for about 5 minutes.  

Lower heat to medium low and continue whisking occasionally for ~15 minutes.  You only want it to be at a simmer.  

Add seasonings and combine with whisk.  

Stir in veggies included set aside bowl of onions.  

Simmer for 20-25 minutes.

Add cheese in small amounts while stirring to incorporate throughly before adding more small amounts.  

Note:  To make it a more hearty meal instead of a side dish add 2 red potatoes, diced, when you add the veggies to the soup.  Then add 3-4 oz of diced ham before you add the cheese.

Frito Taco Casserole

1 lb Ground beef
1 small onion sliced
1 Can of Rotel 
2 TablespoonsTaco seasoning
1 Can Black Beans, drained and rinsed

1 Can Corn, drained
2 oz. Cream Cheese
1 Can Enchilada Sauce (10 oz)

1 Bag of Frito Corn Chips

2 C. Shredded Cheese

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans, corn, and cream cheese.

Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.

Spray a 9×13 pan with cooking spray. Dump 1/3 of the bag of Fritos into the bottom of the pan.

Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and casserole is heated through.  Before serving sprinkle last 1/3 of fritos on top of casserole.