Crockpot Chicken with Black Beans and Corn

4 hours | 3 min prep SERVES 4

4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa
1 (8 ounce) package cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

All done and enjoy!

© 2009 Recipezaar.

I loved this recipe--but I modified it just a little. I used fresh chicken (just because I didn't have frozen), I added an extra can of tomatoes, some Italian seasoning, and used frozen corn instead of canned corn. I also left out the cream cheese to avoid all the fat that it adds. This was a super easy recipe! You could serve this over rice for a very filling meal (we ate the chicken with the veggies as a side and it was great that way too).

Chocolate Chip Banana Bread

1 cup shortening
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts. Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.

Chocolate Chip Pumpkin Bread

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

DIRECTIONS Preheat oven to 350 degrees. Grease and flour three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Makes 3 large loaves

Hint: To keep the chocolate chips from sinking to the bottom, either use miniature chocolate chips, or sprinkle regular chocolate chips with a very little bit of water then add them to the flour mixture before adding the flour to the wet ingredients. This will ensure you get even distribution of chocolate chips in the bread.

Chicken Fruit & Pasta Salad

1 pkg of bow tie pasta
1 pkg Rainbow spiral pasta
8 oz. crushed pineapple
2 cans sliced water chestnuts
4 green onion
Sliced green grapes
Chicken pieces
1 pkg. raisins
1 cup cashews
(Instead of raisins and cashews you can use a trailmix)

Cover with at least 2, maybe 3, containers of Cole Slaw dressing from the dairy department. Chill overnight. Might need to add some dressing before serving. May also add apples, mandarin oranges, etc.

Hearty Chicken BLT Sandwich

2/3 cup mayo
1 TBSP Horseradish
1/2 tsp worcestershire sauce
1 1/4 pounds chicken breasts
1/2 pounds bacon
lettuce
2 tomatoes

in small bowl combine mayo, horseradish, and worcestershire sauce
brush chicken with 1/3 cup mayo mixture. Grill chicken turning once.
Evenly spread cut surfances of rolls with may, top with chicken, bacon, lettuce, and tomato

makes 4 sandwiches

Cheddar-Apple Ham & Cheese Sandwich

1/3 cup dijonaise
2 TBSP Honey
4 oz shredded cheddar cheese
1/2 lb sliced deli ham
1 apple

Combine dijonaise and honey. Spread on bread.
Layer cheese on bread then top with ham, apple and remaining bread

makes 4 sandwiches

Southwestern Chicken Salad Sandwich

1 cup frozen (thawed) corn
1/2 can black beans (drained
1 cup chipolte lime ranch dressing (If you can't find this you can use Southwestern Ranch
10 oz mild salsa
1 stalk celery, finely diced
salt to taste
pepper to taste
1 cup mayonaise--add extra as you need to
1/2 med green pepper diced
1 cup chopped onion
1 1/4 lb chicken breasts
3 eggs

While chicken is boiling you might as well cook the eggs too. Boil eggs until done (about 10 minutes), drain and place in refrigerator to cool. You’ll need the eggs stiff to dice later.

Peel and shred the chicken breast by hand into the same mixing bowl until all is shredded. Combine above ingredients and eggs and test consistency. If it looks like it needs more of something add it. Be sure to add a little at a time because too much could make the recipe runny. Add additional salt and pepper to taste. Keep in mind the chicken, salsa and ranch dressing are already salted.

makes 4 sandwiches