Chicken Pillows

2 cups cooked shredded chicken
1 8oz cream cheese
3 green onions chopped
1/4 cup celery chopped fine
1/2 cup grated cheddar cheese
1/8 teaspoon salt, pepper, garlic powder

1 package of crescent rolls

Mix the items listed above in bowl, and spoon 2 TBS into each crescent roll.

Bake at 350 degrees for 13-16 minutes till golden brown.

If you find the triangle hard to work with you can make larger ones buy using two rolls, in a rectangle shape folded in half. Just add twice the amount of filling since you are using two rolls.

Eat with chicken gravy on top. (Can of Cream of Chicken soup, thinned down with a little bit of milk)

**Dana Variations: Cut cream cheese in ½. Actually – cut entire filling in ½. Would need 2 packages of crescent rolls for full recipe.

Apricot Chicken [Crockpot]

1/2 packet dry onion soup mix
1 small jar apricot or pineapple-apricot jam
1 cup French dressing (or Russian)
4-6 chicken breasts

Optional: You can add some water if you want it a bit juicier.

Combine and cook in crockpot on medium for 4-6 hours.
Remove chicken and shred with a fork.
Replace chicken and heat for another 20-30 minutes.
Serve over rice.

Crunchy Coconut Chicken

1 cup flaked coconut
13 vanilla wafers, crushed
2 1/2 lbs chicken
2 eggs, beaten
1/3 cup butter, melted

On a plate, combine coconut with crushed wafers. Dip chicken in egg, then coat in coconut mixture. Place in shallow baking dish. Drizzle with butter.

Bake at 400 degree for 1 hr or until done.

*If you use chicken tenders -will cook in about 30-35 minutes.

Serve with rice.

[Submitted by Dana]

Lettuce Wrap

So first I'm on a cleanse but these tasted delicious and are incredibly healthy.

Prepare Chicken:
Sprinkle onion salt, and garlic powder generously cook on George Foreman
Cut into thin slices

Sauce:

In a pot put 1/4 cp Braggs Liquid Amino Acids (like soy sauce but healthier)
Garlic 2 cloves minced
Ginger minced about the tip of your pointer finger (fresh ginger root, use your garlic press to mince the ginger)
Cook till boiling

Add the chicken, cook until chicken is hot then turn to low until you are ready to eat it

Lettuce for wrap we used romaine but I bet butter lettuce would be good.
julliened carrots, cucumbers,
thin sliced avocado sprinkled with salt
brown rice
toasted chopped almonds

MMMMMMM.....Good
Submitted by Kollen Rae

Cafe Rio Pork

I give you two versions of this recipe that I found. I made a quick combination of the two recipes last night and it was WONDERFUL!
Happy eating!
Dana

Cafe Rio Pork [1]

2 pounds pork roast

3 cans or 32 oz of Coke [Do not use diet]

1/2 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can red enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can (32oz)of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1 can (12 oz) of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours.

Remove pork from crock pot and drain liquid left in the pot. Shred pork.In a food processor or blender, blend 1 (32 oz) can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot, cook on low 2 hrs.

Cafe Rio Pork [2]

6 lbs pork or beef
1 16 oz bottle of salsa

1 can of Coke

2 cups brown sugar

Place meat in crock pot and fill it half way up to the meat with water. Cook on high for 5 hours.

Drain off water. Cut meat in thirds. Mix together sauce ingredients and put on top of meat.

Cook an additional 3 hours on high. Shred meat with fork.

[Submitted by Dana]

Meatball Soup

Pour the following ingredients into a large pot and heat:

2 cans beef broth
1 can diced tomatoes with oregano
1 can veg all
2 cups of water
1 bag Armour meatballs
1 tbsp sugar
1/4 cup of parsley
1/2 tsp salt
Cooked rotini noodles

[Submitted by Dana]

Crockpot Chicken Burritos

2-3 pounds boneless, skinless chicken breasts
1 can red beans, undrained
1 can diced tomatoes, undrained
1-2 cloves garlic, minced or pressed
1 can San Marcos brand chipotle chilis in adobo sauce
1 tsp. oregano
1-2 tsp. cumin
1 onion, chopped

Put all ingredients in crockpot on low setting, cook 8-10 hours. Pull apart chicken with forks once cooked.

I like to serve these in tortillas, with shredded cheese, fresh guacamole, salsa, and/or refried beans. Just dump beans in bowl, heat in microwave, and sprinkle with cheese.

[Submitted by Dana]

Apricot Chicken

1/2 packet dry onion soup mix
1 small jar apricot or pineapple-apricot jam
1 cup French dressing
4-6 chicken breasts

Optional: you can add some water if you want it a bit juicier.

Combine and cook in crock-pot on medium for 4-6 hours. Remove chicken and shred with a fork. Replace chicken and heat for another 20-30 minutes. Serve over rice.

[Submitted by Dana]