SEVEN LAYER DIP

SEVEN LAYER DIP
Easy to make.  I used guac dip instead of avocados.  My kids didn't really eat but I think it was because they weren't really hungry.

Layer in a 9x13:
2 can black beans refried beans
2 ripe avocados mixed with 1 tsp garlic powder
8 oz sour cream mixed with 1/4 c mayo and 1-2 T taco seasoning
shredded cheese (used mexican), tomatoes or 1/4 c Rotel, sliced olives and sliced green onions

FAJITAS

FAJITAS
These were very easy and so tasty!  I got the peppers from Costco (red, yellow and orange).

3 peppers (any color), cut up (I used yellow, orange and red)
1 onion
2# chicken
2 T taco seasoning
4 garlic cloves
1-2 limes (I used lime juice)
1 can diced tomatoes
----
tortillas
cut up tomatoes, optional
sour cream
guac (got the individual ones from Costco)
cheese

In crock pot layer half of the cut up peppers and half of the onion.  Add 2# of chicken and sprinkle with 1 T of taco seasoning.  Turn chicken over and sprinkle with 1 T of taco seasoning.  Add four garlic cloves, lime juice and diced tomatoes.  

Cook on high for 3 hours.

Remove chicken and slice or shred.  Return chicken and mix.  Heat up tortillas.  Top with chicken/pepper mixture and add any toppings.

CHIP DIP

BEAN CHIP DIP

I saw this recipe in either the diabetic or weight watchers.  We liked it.  Good with tortilla chips.

1 can beans, rinsed & drained (I did black but any would work)
1 small red onion (white would be okay too)
Avocado
lime juice
salt

Could also add tomatoes or cilantro. 

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
---
dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
---
marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
---
pepper
---
1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

AVOCADO SALSA

avocado-based salsa from la parilla suizaJackson and I were the only ones who liked this.  I LOVED it!  Easy to make too. Cinco De Mayo 2012
6	tomatillos
4	serrano chiles (more, or less, to taste)
2 medium	avocados (peeled and seed removed)
1 cup	water
1/4 cup	cilantro (leaves, fairly tightly packed)
	salt to taste
remove husks from tomatillos and simmer 10 minutes, or until
tender. (if using canned, there is no need to simmer). you may
simmer the serranos with the tomatillos, if you wish. put all
ingredients into blender and blend until smooth. this doesn't
keep very long, since the avocado tends to turn brown. the ideal
consistency will be thin enough to pour, without being watery.