Callie's Chicken Soft Tacos

- 5 frozen chicken breasts
- 1 can enchilada sauce
- 1 package taco seasoning
- 35-40 tortillas
- Shredded mexican cheese


Put first 3 ingredients in crock pot.  Cook 5-6 hours on low, or until chicken is done.  Shred chicken, return to crock pot for another hour.  Fill tortillas with chicken and cheese.  Roll up, wrap in foil, freeze batches of tacos in gallon sized zip lock bags.  Pull out, unwrap, and microwave for an easy lunch on the go!

Chicken Marinade #2

* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon vegetable oil

* Juice of 1 Lime
* 1 teaspoon minced garlic
* 4 skinless, boneless chicken breast halves

Chicken Berry Salad

Ingredients:
Mixed salad greens
Sliced strawberries
Blueberries
Feta or goat cheese
Grilled Chicken (I used rotisserie chicken breasts because it was much easier and faster.)
Walnuts
Sugar for coating walnuts
Poppy Seed Dressing

Homemade Taco Seasoning

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

1. Mix all the spices together and store in an airtight container. I store mine in the freezer!
2. Use sparingly. Or liberally!

Grilled Chicken Marinade

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes

2 Tablespoons honey

1/2 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

2 pounds of chicken 

Black Bean & Corn Salsa

Black Bean and Corn Salsa

1- 16 ounce bag of frozen corn (Thawed some, but still cold)

1-15 ounce can of black beans (drained and rinsed)

1 red bell pepped-seeded and chopped

1 small red onion-chopped

1 tomato-chopped

A handful of cilantro-chopped 

Salt, Cumin and Garlic powder to taste

The juice of one lime

Mix all the ingredients together in a bowl. Scoop tortilla chips.

Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 8-ounce block of cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract – next time I’d add 1.5 tsp. 
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips, plus extra for sprinkling

In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture, then the salt. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal crackers, Nilla wafers, or graham crackers.