Santa Fe Chicken

2 cups instant white rice, uncooked

1 can  (19 oz.) black beans, drained, rinsed

1 yellow pepper, chopped

1 can  (10-1/2 oz.) condensed cream of chicken soup

2 cups water

1/4 cup  chopped cilantro

4 small boneless skinless chicken breast halves (1 lb.)

1/2 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT oven to 400°F.

MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.

TOP with chicken. Spoon salsa over chicken.

BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.

Slow Cooker Chicken Parmesan

Ingredients
1 Tbsp olive oil ($.10)
1 beaten egg ($.10)
3 large boneless, skinless chicken breasts ($2.31)
1/2 cup bread crumbs ($.20)
1/4 cup parmesan cheese ($.25)
1/2 tsp Italian seasoning ($.02)
Couple shakes of salt and pepper
1 cup shredded mozzarella cheese ($.75) Bought this week with store mailer coupon
1 26 oz. can favorite marinara sauce ($1) On sale for $1  
1/2 pound spaghetti noodles ($.25) Bought recently with $1/2 coupon when on sale for $1, only used half the package!
1 box frozen spinach (free) Used free item coupon this week

Directions
1. Place olive oil in the base of the slow cooker.
2. In small bowl, whisk the egg. In another small bowl, combine the bread crumbs, parmesan cheese (omit if dairy free!), Italian seasonings and salt and pepper.
3. Dip each chicken breast into the egg, then coat with the bread crumbs mixture. Then place into the bottom of the slow cooker. Top with handful of shredded mozzarella cheese. Pour marinara sauce over the top.
4. Cook in the slow cooker on low for 6-7 hours, or on high for 3-4 hours.
5. Just before dinner, prepare your favorite pasta according to package instructions. I choose whole wheat spaghetti noodles.
6. Cook frozen spinach as directed on package.
7. Serve Slow Cooker Chicken Parmesan over Pasta with Spinach.

Jenn's Taco Soup

1 pound hamburger meat (cooked)

1 can of corn

1 can of ro-tel

1 can of kidney beans

1 pkg taco seasoning

1 pkg of ranch seasoning

Mix together and simmer until all flavors meld. Top with tortilla chips and cheese. Also can add one or two cans of water to make it go further. 

Paula Deen's Beef Vegetable Soup

Ingredients:

1 cup diced potatoes
1 cup corn kernels, fresh or canned 
1 cup cut okra, fresh or frozen 
1 cup frozen butter beans 
1 cup diced celery
1 cup sliced green beans, fresh or canned 
1 cup frozen black-eyed peas 
1 cup thinly sliced carrots 
1   28-ounce can diced tomatoes 
1 1/2 cup chopped onion 
1 teaspoon Worcestershire sauce 
1 teaspoon celery salt 
1/2 teaspoon black pepper 
2   bay leaves 
1 tablespoon Paula Deen Seasoned Salt
1 tablespoon Paula Deen House Seasoning
2 tablespoon beef bouillon granules 
3 tablespoon dried parsley 
1 teaspoon garlic powder 
1 tablespoon dried Italian seasoning
4 quart cold water 
2 tablespoon vegetable oil (if using chuck roast) 
2 1/2 to 3 lb beef short ribs or 2 1/2 to 3 pounds boneless chuck roast* 
1/2 cup uncooked elbow macaroni
2 teaspoon A

Directions

If using chuck roast, heat the oil in a large skillet over medium heat.  Place the roast in the skillet and cook until browned on both sides, about 5 minutes per side.  Remove the roast from the ski8llet and cut it into 1 1/2 to 2-inch cubes; discard the fat.  Place the beef cubes in a large stockpot.  (If using short ribs, you can put them right in the pot with no preparation).  Add the water, seasonings, onion, and tomatoes and bring to a boil over high heat.  Cover the pot; reduce the heat so that the liquid simmers, and cook for 1 1/2 to 2 hours, or until the meat is very tender.  If using short ribs, remove them from the pot and cut the meat from the bones, discard the bones and fat, and return the meat to the pot.  Add the remaining vegetables and the macaroni and return the soup to a boil, stirring to distribute the ingredients.  Reduce the heat and simmer for 45 minutes.  Add Accent, if desired, and adjust the other seasonings to taste. Just before serving, add fresh parsley to pot.  To remove excess fat from the surface of the soup, swirl a lettuce leaf around the surface-it will pick up a lot of the fat.

*The chuck roast will yield more meat, but the bones from the short ribs give the soup an incredible flavor.

Paula Deen's Taco Soup

Ingredients:

Jalapenos 
Chopped green onions 
Grated cheese 
Sour cream
Corn chips
1   1-ounce package ranch salad dressing mix 
1   1 1/4-ounce package taco seasoning mix 
1/2 cup green olives, sliced (optional) 
1   small can black olives, drained and sliced (optional) 
2   4 1/2-ounce cans diced green chilies 
1   14 1/2-ounce can tomatoes with chilies 
1   14 1/2-ounce can diced tomatoes 
1   14 1/2-ounce can mexican tomatoes 
1   15 1/4-ounce can whole kernal corn, drained 
1   15 1/2-ounce cans pink kidney beans 
2   15-1/2 ounce cans pinto beans 
2 cup diced onions 
2 lb ground beef

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crackpot or a stockpot.  Add the beans, corn, green onions, tomatoes, chilies, olives, and seasonings, and cook on low setting all day (6 to 8 hours) if using a crockpot, or simmer over low heat for about 1 hour in a stockpot on the stove.  To serve, place a few corn chips in each bowl and ladle soup over them.  Top with sour cream, cheese, and jalapenos.

Pioneer Woman's Beans & Cornbread

Ingredients

• Bean Ingredients:
• 4 cups Pinto Beans
• 4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
• 1 teaspoon Salt
• 2 teaspoons Ground Black Pepper
• Cornbread Ingredients:
• ¼ cups Plus 2 Tablespoons Shortening
• 1 cup Yellow Corn Meal
• ½ cups All-purpose Flour
• 1 teaspoon Salt
• 1 cup Buttermilk
• ½ cups Milk
• 1 whole Egg
• 1 Tablespoon Baking Powder
• ½ teaspoons Baking Soda

Preparation Instructions

BEANS: Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

CORNBREAD: Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.

Gooey Butter Cake - Paula Deen

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened 
2 eggs 
1 teaspoon vanilla 
8 tablespoons butter, melted 
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.  Prepare Filling

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Servings: 6 to 8 servings
Prep Time: 30 min
Cook Time: 40 min
Difficulty: Easy