Chile Verde

This is one of our favorites.. so good!

Ingredients:
1 pork or beef roast (I have had it both ways and both are good. Use which ever you prefer:)
1 15oz can + 1 8oz can tomato sauce
2 4oz cans green chiles
2 bunches green onions
1-2 Tbsp jalapeno pepper
2 Tbsp red bell pepper with seeds
1 tsp garlic salt or powder
1/2 tsp oregano

Directions:
-Cook and shred roast. (I cook mine in my crock pot with some chicken broth and a little worcestershire sauce for about 8 hours and it always turns out tender and good)
-Combine all other ingredients and pour over cooked and shredded roast and simmer at least four hours.

*We eat ours on homemade tortillas with some cheese and sour cream and it's oh so good... Plus it freezes really well so make a bunch and have an easy meal for another day when you don't want to cook! :)

Cheesy Skillet Chicken with Pasta & Broccoli

I tried this last night and it was so good!

Ingredients:
2-3 boneless, skinless chicken breasts, cut into 1- inch pieces
1/2 tsp Salt
Black Pepper to taste
3 Tbsp olive oil
1 med onion, minced
2-4 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp red pepper flakes
8oz pene pasta
4 1/4 C water
2 1/2 C chicken broth
4-5 C broccoli
1/2 C oil-packed sun-dried tomatoes, rinsed and chopped
3/4 C heavy cream
3/4 C grated Parmesan cheese
1 1/2 tbsp fresh lemon juice

Directions:
-Season the chicken with salt and pepper.
-Heat 2 Tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking; add chicken in a single layer and cook for 1 min without stirring. Stir and continue cooking until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1-2 min longer. Transfer to a clean bowl and set aside.
-Add the remaining 1 Tbsp oil, onion, and 1/2 tsp salt to skillet; return to med-high heat and cook 2-5 min until onion is softened.
-Stir in garlic, oregano, and pepper flakes, and cook about 30 seconds.
-Add pasta, 3 C water, and the broth. Bring to a boil over high heat and cook until the liquid is almost completely absorbed. About 15 min.
-Add broccoli, sun-dried tomatoes, and the remaining 1 1/4 C water. Cover, reduce heat to med and cook until the broccoli turns bright green and is almost tender, 2-3 min.
-Uncover and return heat to med-high. Stir in cream, Parmesan and reserved chicken. Simmer until sauce is thickened and chicken is cooked through.
-Off the heat, stir in the lemon juice and season with salt and pepper to taste.

YUM!! (Even Travis liked it...) BTW... I got this recipe from www.getoffyourbuttandbake.blogspot.com. Lots of good recipes and ideas if you are ever stumped.

Lemon Cream Cheese Pie with Berries

I made this the other day when Mike and I ate dinner at our Bishop's house. It was really yummy!

8 Ounces cream cheese, at room temperature

1 can fat-free sweetened condensed milk

1/2 cup fresh lemon juice

1 teaspoon vanilla

1 8-inch pre-baked crumb crust

2 cups fresh berries, divided

1. Beat the cream cheese until fluffy. Slowly pour the condensed milk into the cream cheese as you continue beating.

2. Beat until smooth. Whisk in lemon juice, lemon zest and vanilla.

3. Pour into prebaked 8 inch crust. Puree 1/3 cup of the berries. Drizzle on top of prepared pie. Run a knife throughout the pie to make a swirl effect.

4. Refigerate for 3-4 hours.

5. To serve, top with remaining berries.

Serves 6