7 layer dip! {actually 6} ;)

this is the best 7-layer dip ever! i got the recipe from april, who has perfected it :) there's really only 6 layers and so i count the chips as the 7th ingredient! so this is as easy as it gets! get a 9x13 inch dish and start layering ...

1- 1 {16 oz} can vegetarian refried beans

2- fresh guacamole about {16 oz} you can buy pretty fresh guacamole at the store too!

3- 1 {12 oz} sour cream and mix taco seasoning, to taste

4- 1 {16 oz} salsa ... not too chuncky, again fresh is best!

5- 2 cups shredded cheese, i used the mexican mix but any cheese is good

6- 2 {2.25 oz} cans of sliced olives, drained

7- ... add some tortilla chips!

simple and great!!

Easy Taco Meat

Sorry my last recipe wasn't Quick and Easy!
I've been trying to do a lot of things in the crockpot lately and I've been looking for some good ideas for sauces to cook chicken in. Lately I have just been putting chicken in the crockpot and covering it with salsa - it cooks pretty fast so I just keep checking it - and then I shred it up and use it with mexican dishes. This last time I just did burritos but Ken and I like to put in quesadillas with beans and cheese and bake it in the oven so its golden and toasty, then we top it with lettuce, tomato and sour cream!

Asian Chicken and Noodles

1 package (3 ounces) chicken flavor instant ramen noodles
1 bag (16 ounces) Birds Eye frozen farm fresh mitures broccoli, carrots, and water Chestnuts
1 tblespoon vegtable oil
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup stir-fry sauce

Reserve seasoning packet from noodles. Bring 2 cups water to boil in large saucepan. Add noodles and vegtables. Cook 3 minutes, sitrring constantly. Drain. Meanwhile, heat oil in arge nonstick skillet over medium-high heat. Add chicken, cook and stir until browned about 8 minutes. Stir in noodles, vetables, stir-fry sauce and reserved seasoning packet. Heat through.

Chicken Tortilla Soup

(This is a recipe I found on another recipe site. I made it last night but used ground turkey. It is so delicious and makes allot!!)

4 chicken breast halves
2 15 oz. cans black beans, undrained
2 15 oz. can Mexican stewed tomatoes
1 c. salsa
4 oz. can chopped green chilies
14 1/2 oz. can tomato sauce
tortilla chips
2 c. grated cheese (we didn't do this much)

1. Combine all ingredients except chips and cheese in large slow cooker/crock pot.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir back into soup.
4. To serve, put a handful of chips in each soup bowl. Ladle soup over chips. Top with cheese.

Cafe Rio Sweet Pork

6 lb. pork roast
2 c brown sugar
1 1/2 cans coke (or 20 oz.)
16 oz. Pace Picante Sauce

Trim fat from roast, and cook in crock pot full of water for 6 hrs. (until tender) Remove roast and shred also remove any fat. Dump water out of crock pot and replace the shredded pork. Pour coke, brown sugar, and picante sauce over the meat. Slow cook for 3-4 hrs. ( I think you could get away with not using so much coke, everytime I've made it, it tends to be on the liquidy side.) Tastes SO GOOD!!

Cafe Rio Chicken & Rice

chicken
1 small bottle kraft zesty italian dressing
1 Tbsp chilli powder
1 Tbsp cumin
3 cloves garlic minced
5 lbs. boneless chicken (about six)

mix and pour over chicken in crockpot. cook for four hours, shred chicken when it is almost all the way cooked

rice
3 cups water
4 tsp chicken boullion
4 tsp garlic minced
1/2 bunch ciliantro
1 can green chilles undrained
3/4 tsp salt
1 Tbs butter
1/2 onion
3 cups rice

Boil water and add all ingredients, simmer 30 minutes

Cafe Rio Tamatillo Dressing

1 large jalepeno
1 clove garlic
1 tamatillo
1 handfull cilantro
1 lime/juice or 1/4 cup lime juice
1 cup mayo
1 pkg. hidden valley ranch mix

put in blender, put over cafe rio chicken salads or burrittos