Slow Cooker Zesty Barbeque Chicken

6 frozen, skinless, boneless chicken breast halves
1 (12 0z) barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tbs Worcestershire sauce

Place chicken in slow cooker. In a bowl, mix barbeque sauce, salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover and cook on high 3-4 hours or on low for 6-8 hours.

We added a bit of corn starch to the sauce after it was cooked. It was a bit running for our taste. The sauce is really good on baked potatoes also.

Layered Chicken and Black Bean Enchilada Casserole

Photo and recipe originally from The Sisters Cafe

I usually have another layered bean casserole I make, but I liked this one a lot more.

Layered Chicken and Black Bean Enchilada Casserole

2 cups diced chicken breast meat

½ tsp ground cumin

½ tsp ground coriander

2 Tb chopped fresh cilantro

1 (15 oz) can black beans, rinsed and drained

1 (4.5 oz) can diced green chili peppers, drained

1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz) container sour cream

1. Preheat the oven to 375°.
2. Heat a large skillet over medium heat, and spray with vegetable cooking spray.
3. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl.
4. Stir in the cilantro, black beans, and green chili peppers.

5. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

6. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. (I put the tortillas down, spread on the sour cream and then added the rest of the enchilada sauce)
7. Layer the remaining chicken mixture over the tortillas.

8. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

9. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. (See step 6) Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

10. Let stand 10 minutes before serving.

Doug's baked apples

2 granny smith apples

1/4 cup sugar

1/2 tsp coriander

2 cinnamon sticks

Core and cut the apples into slices. Sprinkle all the sugar and coriander over the apples. Put the cinnamon sticks in the bowl. Microwave for 5 minutes, until apples are soft but not liquified. Dribble the sauce that has formed at the bottom of the bowl over the slices and eat with a spoon.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

I got this from Kraft. I used our toaster oven and just did four at a time. I only had really big chicken breasts so I cut them in half lengthwise and only had to use a total of 4 chicken breasts.

Farmer's Market Vegetarian Quesadillas

1/2 cup chopped red bell pepper

1/2 cup chopped zucchini

1/2 cup chopped yellow squash

1/2 cup chopped red onion

1/2 cup chopped mushrooms

1 tablespoon olive oil cooking spray

6 (9 inch) whole wheat tortillas

1 1/4 cups shredded reduced-fat sharp Cheddar cheese

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

We used my griddle for the whole thing and used regular tortillas in stead of whole wheat, and they turned out great. I'm sure you could add other kinds of veggies and it would be just as good.