Tangy Pulled Pork Sandwiches

Ingredients

• 1 pork tenderloin (1 pound)
• 1 cup ketchup
• 2 tablespoons plus 1-1/2 teaspoons brown sugar
• 2 tablespoons plus 1-1/2 teaspoons cider vinegar
• 1 tablespoon plus 1-1/2 teaspoons Worcestershire sauce
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon pepper
• 4 kaiser rolls, split

Directions

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.
• Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with two forks. Return to the slow cooker; heat through. Serve on rolls. Yield: 4 servings.

Chicken Fajita Quesadillas

10 flour tortillas
1 pound boneless, skinless chicken breasts
1 packet fajita seasoning
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package shredded cheddar cheese
1 8-ounce container sour cream

* Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream. Servings: 10

* * You can skip the last part of this recipe, and just go for fajitas instead of fajita quesadillas, if you want. The quesadillas worked great for us, because melting the cheese and lightly browning the tortilla helped everything stay inside so the boys could eat it easier.

Chicken Stroganoff

6 boneless skinless chicken breasts
(I only used two!)
16 oz. sour cream
10.75 oz. cream of mushroom soup
(I used cream of chicken instead)
Dry onion soup mix
12 oz. wide egg noodles

* * Place chicken breasts in crock pot
* * Mix 16 oz. sour cream, 1 can cream of mushroom soup and 1 package dry onion soup mix.
* * Pour mixture over chicken
* * Cook on low for 4 to 6 hours or until chicken is tender.
* * Serve over cooked noodles

Taco Soup

1 lb. Ground Beef
1/2 C. Chopped Onion
1 C. Water
1 Can diced Tomatoes
1 can kidney beans
1 8 oz. can tomatoe sauce
1/2 pkg. taco seasoning mix

Cook beef with onion. Drain Fat, Add water, tomatoes, un-drained kidney beans, tomatoe sauce, and seasoning.

Simmer 20 minutes

Top with cheese

Serve with chips, or else I made breadsticks!

Chicken & Green Chili Enchiladas

4-1/2 cups shredded cooked chicken

1 can (4 oz.) chopped green chiles, undrained

1-1/2 cups Sour Cream, divided

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Taco Cheese, divided

16 corn tortillas (6 inch), warmed

3 cans (10 oz. each) red enchilada sauce, warmed

HEAT oven to 375°F.

COMBINE chicken, chilies and 1 cup each sour cream and cheese; spoon down centers of tortillas. Roll up.

SPREAD 1 cup sauce onto bottom of 13x9-inch pan. Add enchiladas, seam-sides down; top with remaining sauce. Cover.

BAKE 20 min. or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.

One-Pan Chicken and Potato Bake

4 bone-in chicken pieces (1-1/2 lb.)
* I used drumsticks

3 potatoes, cut into thin wedges

1/4 cup KRAFT Zesty Italian Dressing

1/4 cup Parmesan Cheese

1 tsp. Italian seasoning

HEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.

TOP with dressing; sprinkle with cheese and seasoning. Cover.

BAKE 1 hour or until chicken is done (165ºF), removing foil after 30 min.

Slow Cooker Chili

(probably won't be Jeremy's favorite . . . right, Natalie?!)

1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
Cheese and sour cream (optional)

Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on LOW for 6 to 7 hours OR on HIGH for 3 to 3 1/2 hours until heated through.

* Leftovers are good for Mexican Haystacks (Fritos, lettuce, tomatoes, etc.) or even on baked potatoes.