TACORITOS

      FILLING:
1 1/2-2 lb. hamburger; brown and drain
Corn tortillas
Shredded lettuce
Chopped tomato
Longhorn cheddar cheese

      SAUCE:
2 tbsp. chili powder
1/4 tsp. cayenne pepper
3 cans cream of chicken soup
1 20 ounce can Green Chili Sauce
2 cans water
2 tsp. garlic salt
1 tsp. cumin

Simmer sauce for 30 minutes. Place meat in flour tortillas and add shredded lettuce and chopped tomato; roll up like a burrito. Place in a 9x13 casserole dish.

Cover with sauce, sprinkle 1 pound of Longhorn cheddar cheese on the top and bake 15 minutes at 350 degrees. Serve hot with salsa and chips.

Slow Cooker Chicken Pot Pie

Ingredients:

1lb boneless chicken breast, cut into 1 inch cubes
3/4  cup chopped onion
1/2  cup diced celery
3/4  cup diced carrots
3/4 cup frozen peas

3/4 cup frozen corn

3/4 cup frozen green beans

4 cups diced russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2  cup chicken broth
1 1/2 cup heavy cream
1/3 cup all purpose flour

1 bag of frozen Grands Biscuits

Directions:

Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces.  Mince garlic.

To the bowl of a 5-6 quart slow cooker add chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.

Remove and discard bay leaf. 

In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes. 

Bake biscuits according to package directions.  

Serve pot pie in a bowl.  Top with a biscuit.

Wendy's Sweet Potato Casserole

2 lb sweet potatoes (mashed)

1/2 cup butter (melted)

2 Tbsp. sugar

2 Tbsp. brown sugar

1 Tbsp. orange juice

2 eggs (beaten)

1/2 cup milk

1/3 cup pecans (chopped)

1/2 cup brown sugar

2 Tbsp flour

2 Tbsp. butter (melted)

Lightly grease the slow cooker.  In a large bowl, mix the sweet potatoes, 1/3 cup butter, sugar and brown sugar. 

Beat in orange juice, eggs, and milk. Transfer to the crock. 

Combine the pecans, 1/3 cup brown sugar, flour and 2 Tbsp butter and spread over the potatoes. 

Cover and cook on high 3-4 hours.

Wendy's personal notes:
I usually steam/bake and mash the sweet potatoes and make the mash mix in the crock pot the night before.  I also make the topping but store in a separate zippered bag.  Store the crock and topping bag in the fridge overnight, assemble in morning. Only needs to cook for 3-4 hours.