Gumbo

• 1/2 lb Italian Sausage (I use kielbasa)
• 1/2 lb skinless/boneless chicken breasts, cubed
• 1.5 tbsp vegetable oil
• 1/2 medium red pepper, chopped
• 1/2 medium onion, chopped
• 1.5 celery ribs, chopped
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp cayenne powder
• 21 oz chicken broth
• 1/3 cup uncooked rice
• 1 can diced tomatoes, do not drain
• 1/2 lb shrimp, peeled and deveined (optional)
• 1 cup sliced frozen okra

In a skillet, brown sausage and chicken in oil.  Remove and keep warm.  Saute red pepper, onion and celery until tender.  Stir in the seasonings and cook 5 minutes.  Transfer to a big pot.  Add the broth, rice, and meat and bring to a boil.  Reduce heat, cover and simmer 20-25 minutes, or until rice is tender (if using brown rice, it will take longer).
Stir in tomatoes, shrimp (optional), and okra and cook for 10 minutes, stirring occasionally.

Buffalo Chicken Dip

• 4 oz cream cheese
• 1 cup sour cream
• 1/2 cup hot sauce
• 1/2 cup crumbled bleu cheese
• 1 tsp white wine vinegar
• 2 cups cooked shredded chicken

Mix the cream cheese, sour cream, hot sauce, bleu cheese and hot sauce together until smooth.  Add the chicken and put in the crock pot on low heat for 3-4 hours.  

Creamy Chicken Flautas

• 4-6 chicken tenderloins
• 2 tbsp butter
• 1/2 onion
• 1/4 tsp garlic salt
• 1 tbsp fresh cilantro
• 1/4 tsp oregano
• 3 tbsp cream cheese
• 1/2 cup monterey jack cheese, grated
• salt and pepper, to taste
• 6 tortillas
• cooking spray

Preheat oven to 375 degrees.  Line a 9 x 13 baking pan with aluminum foil and coat with cooking spray. 
Cut chicken into small pieces and cook in skillet with butter until no pink is left.  Cut onion into small pieces and add to chicken, saute for 5 minutes.  Add garlic salt, cilantro, oregano and cream cheese.  Stir and turn off the heat. 
Microwave tortillas for 30-60 seconds, so they are soft.  Add some of the chicken mixture and cheese to each tortilla and roll tortilla up.  Place seam side down in baking pan, and spray the tops with cooking spray. 
Place into oven and cook for 8-10 minutes, turn flautas over, and cook an additional 5 minutes, or until crispy and golden brown.
Serve with salsa, sour cream or guacamole!

Crockpot Spicy Chicken

• 8-10 Frozen (boneless/skinless) chicken tenderloins
• Jar of salsa
• 1/2 bag of frozen spinach

Cook on low for 7-8 hours.
Shred chicken and serve on tortillas.

Crockpot Chicken Cordon Bleu

• 1 can cream of mushroom soup
• 1 can milk
• 2 large chicken breasts cut 1/2 length wise
• 4 thin slices of ham
• 4 slices swiss cheese

Slice chicken. Lay in crock pot flat.  Top with one slice cheese and one slice ham, fold each chicken breast in half and top with the cream of mushroom soup and milk.
Cook 4-5 hours on low. Serve on top of mashed potatoes, pasta or rice.

Cheesy Crockpot Chicken

• 6 chicken breasts/legs/etc...
• 1 can cheddar soup
• 1 can cream of celery
• 1 small can evaporated milk

Put all ingredients in the crockpot.  Cook on low heat for 4 hours.  Serve over mashed potatoes or rice.