A few receipes that are family & friend tested and approved

Hello once again.  I have no menu made up for this coming week yet.  This past week didn't quite go as planned (no complaints from me, we ended up at Cracker Barrel one of the crazy nights and I LOVE their chicken and dumplings and on Friday we enjoyed left overs from Thanksgiving!).  I have hamburger thawing right now so I can make the onion burgers tonight and I believe tomorrow I'll do the Slow Cooker Baked Potato Soup...we'll see.  I think it's supposed to get pretty warm outside tomorrow, may not be soup weather.

Yesterday I made the Cilantro Lime Slow Cooked Chicken for dinner and it was not only super easy, but quite tasty, too!  I did a little baking, too...Banana Chocolate Chip Muffins.  They are moist and tasty little buggers, but a tad sweet, so may be better as a dessert rather than breakfast.

I hope to have a menu planned out within the next couple of days and who knows, I may be starting some holiday cookies to send into work with the hubster, so may have some cookie recipes to share....  

Banana Chocolate Chip Muffins

3 over - ripe bananas
1 egg
1/3 cup milk
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 - 1 cup semi sweet chocolate chips

Heat oven to 350.  Lightly spray 12 muffin liners with non-stick spray.  With a mixer mash bananas.  Add egg and sugars.  Mix well.  Blend in milk.  Slowly add the flour, salt and baking soda.  Mix until well blended.  Fold in chocolate chips.  Fill muffin liners evenly with batter.  Bake for 25 - 30 minutes.  

Cilantro Lime Slow Cooked Chicken (from Pinterest)

In a slow cooker mix one 24 oz jar of mild or medium salsa, juice from one lime, 1/4 cup chopped fresh cilantro, one package taco seasoning, 2 chopped and seeded jalapeno peppers (I only used one).  Add 4 - 6 chicken breast halves, carefully stir to coat with salsa mixture.Cover and cook on low 6 - 8 hours.   Serve chicken with salsa mixture spooned over it.

*My chicken was not completely thawed when I added it to the crock pot and the mixture was very liquid"y" which we liked a lot.  I made brown rice and served the chicken and salsa mixture over that.  Also added a bit of sour cream and shredded extra shard cheddar cheese on top of each serving...so good!!!

Enjoy!