Mexican Chicken Casserole

Ingredients:
1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1 cup shredded cheddar cheese
1 cup crushed tortilla chips


Directions:

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350 degrees. 
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. 
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. 
5. Sprinkle with cheddar cheese and chips. 
6. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Peanut Cluster Candy (Slow Cooker)

Ingredients:
· 1 (16 ounce) package dry roasted salted peanuts
· 1 (16 ounce) package unsalted dry roasted peanuts
· 1 (12 ounce) package semi-sweet chocolate bits
· 1 (4 ounce) German chocolate bars
· 32 ounces white almond bark

Directions:

1. Put peanuts in bottom of slow cooker; add other ingredients.
2. Cook on low setting for 1 1/2 to 2 hours or until chocolate has melted. 
3. To avoid burning the nuts and/or the chocolate, stir first after about 15-20 minutes, and then several times after, about every 20 to 30 minutes.
4. Place rounded spoonfuls onto wax paper and allow to cool.

Note: New slow cookers cook much hotter than older models, even on low. If you are using a new model, you may want to try cooking this on warm and for a longer time to avoid burning.

Optional Add-Ins: Optional add-ins: Can also add in 1 to 2 cups of any crunchy dry cereal - Cheerios, Chex, Wheaties, Kix, Rice Krispies, Corn Flakes, or choose your favorite cereal, or other embellishments such as raisins, chopped dried fruit, dried berries or cranberries, flaked coconut, crushed candy canes, Heath bits, or any combination. You can also substitute or use a combination of nuts - chopped pecans, chopped cashews, chopped macadamia nuts, toasted chopped or sliced almonds are all good.

Creamy Ranch Cauliflower (Slow Cooker)

Ingredients:
· 1 can Mexican-style corn, drained
· 1 can cream of onion soup
· 1 8-ounce container sour cream
· 1 8-ounce package cream cheese, softened
· 1 envelope (1-ounce) ranch-style dressing mix
· 1 jalapeno pepper, minced
· 3 10-ounce packages fresh cauliflower florets
· 3 slices bacon, cooked and crumbled


Directions:

1. Combine first 6 ingredients in a 6-quart slow cooker. Add cauliflower, stirring to coat.
2. Cover and cook on low for 5-6 hours or until cauliflower is tender. 
3. Sprinkle with bacon.

Rich Chocolate Truffle Pie

Ingredients:
· 12 ounces milk chocolate chips
· 1 ½ cups heavy whipping cream
· ¼ cups sifted confectioner’s sugar
· 1 tablespoon vanilla extract
· 1 9-inch prepared chocolate cookie crumb crust
· Strawberries, for garnish


Directions:

1. In microwave bowl combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. 
2. Stir in sugar and vanilla. Set aside. 
3. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. 
4. Mix well and spoon into crust. 
5. Refrigerate at least 8 hours before serving. 
6. Add strawberries before serving. 

Crab Stuffed Manicotti

Ingredients: 
4 uncooked manicotti shells
1 tablespoon butter
4 teaspoons all-purpose flour
1 cup fat-free milk
1 tablespoon grated Parmesan cheese
1 cup lump crabmeat, drained
1/3 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Minced fresh parsley


Directions:

1. Cook manicotti according to package directions. 
2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese. 
3. In a small bowl, combine the crab, ricotta cheese, mozzarella cheese, lemon-pepper, pepper and garlic powder. Drain manicotti; stuff with crab mixture. 
4. Spread 1/4 cup sauce in an 8-in. square baking dish coated with cooking spray. Top with stuffed manicotti. Pour remaining sauce over top. 
5. Cover and bake at 350° for 25-30 minutes or until heated through. 
6. Just before serving, sprinkle with parsley. Yield: 2 servings.