Slow Cooker Whole Chicken - Lexie's

- Clean whole chicken inside and out.
- Squeeze lemon on top and place lemon slices inside
- Rub exterior in seasoning of choice
- Place on four balls of aluminum foil inside slow cooker
- Cook on high covered for 4-8 hours.
(About 1 hour per pound of chicken. Check with meat thermometer)
- Let sit 20 min before carving.

Fruit Dip

1 brick softened cream cheese
1 jar of marshmallow fluff (12-16 oz)
1 tsp of vanilla

Mix.

That's it!

Chicken Salad

INGREDIENTS

• 2 cups chicken, shredded
• 1 celery stalk, thinly sliced
• 3 green onions, chopped
• ¼ cup sunflower seeds (optional)
• 1 Tablespoon dill, minced
• 1 cup mayonnaise
• 2 Tablespoons dijon mustard
• 1 cup red grapes, halved
• salt and pepper, to taste

INSTRUCTIONS

1. In a large bowl, toss together celery, grapes, onions and chicken.
2. In a separate bowl, combine mayonnaise, sunflower seeds, dijon mustard, salt and pepper. Add dill and any other herbs of your choosing.
3. Pour dressing mayonnaise dressing over the chicken and vegetable mixture and stir until thoroughly mixed.
4. Refrigerate for at least 2-3 hours.

Bird Seed Energy Bars

Bird Seed Energy Bars!
(Original recipe found here: http://allrecipes.com/recipe/156785/bird-seed-energy-bars/)

4 cups old-fashioned rolled oats
1 cup brown sugar, packed
1 cup wheat bran (or wheat germ)
1 teaspoon cinnamon
2 cups whole wheat flour
1/2 cup flax seed meal (or ground flaxseed)

2 eggs, beaten
1 cup honey
1 cup canola oil
2 teaspoons vanilla extract
1 teaspoon salt

1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup semi-sweet chocolate chips

• Preheat oven to 350 degrees F (175 degrees C). 
• Lightly grease a 9x14 inch ovenproof baking dish.
• Mix the rolled oats, brown sugar, wheat bran, cinnamon, flour, and flax seed meal together in a large bowl. 
• In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. 
• Stir in the sesame seeds, sunflower seeds, and chocolate chips. 
• Use your hands to mix the ingredients, and press the mixture into the prepared pan.
• Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. 
• Cool completely in the baking dish before cutting into 2 inch bars.

Mexican Wedding Cookies - Lexie's

1 cup butter, softened 

1/2 cup powdered sugar

1 tsp vanilla

2 cup flour

1 cup finely chopped pecans

• Heat oven to 350°F.
• Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
• Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
• Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in powdered sugar in small bowl until evenly coated; place on wire racks. Cool completely.

Perfect Breaded Chicken Strips

Instructions

1. Preheat oil to 375 degrees F.

Sauce

1. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes

Chicken.

1. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1½ tablespoons oil.
2. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.
3. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.
4. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
5. Top with green onions if desired and serve immediately.

Ingredients:

Breading:

3 chicken breasts

2 cups flour

1/2 cup panko

1/2 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp seasoned salt

1/4 tsp pepper

3 eggs

4 Tbs milk

Sauce:

1/2 cup honey

4 Tbs soy sauce

1. 4 large garlic cloves, crushed
2. 1 Tbs fresh ginger, finely diced
3. 1/2 tsp chili flakes
4. 1/3 cup water

Enchiladas - Lexie's

Prep Time: 45 min
Cook Time: 45 min
8 Servings

Sauce:
2 Tbs Canola Oil
2 Tbs Flour
28 oz Can of Enchilada Red Sauce
2 Cups Chicken Broth
1/2 tsp Salt
1/2 tsp Black Pepper

Meat:
1 lb Ground Beef
1 Medium Onion, Finely Chopped
1/2 tsp salt

The Rest:
A TON of Canola Oil for Frying
10-14 Corn Tortillas
2 (4oz) Cans Diced Green Chilies
1/2 Cup Chopped Black Olives
3 Cups Montery Jack Cheese, Grated (or Ceso Blanco, Crumbled)
Cilantro (optional garnish)

For the Sauce:
In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute (aka: brown the rue). Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:
While the sauce is simmering, brown the ground beef with the ionions in a large skillet over medium-high heat. Drain the fat, add teh salt and stir to combine. Turn off the heat and set aside to cool.

For the rest:
In a small skillet over medium heat, heat canola oil. Lightly fry the tortillas just until soft and fragrant. DO NOT CRISP. Drain on a paper towel lined plate. Repeat until all the tortillas have been fried.

Preheat oven to 350 degrees.

Spread 1/2 cup of the sauce in the bottom of a 9-inch by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, black olives, and cheese. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits left over from fillings.

Bake enchiladas for 20 minutes, or until bubbly.

This freezes great for eating later!