Italian Beef Sandwiches

I usually double (or triple) the recipe so we have plenty of juice for dipping!

3 pounds beef rump roast
2 cups water
4 cloves garlic, minced
2 teaspoons beef bouillon
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper

-Kristi

Cafe Rio Chicken and Dressing

1 small bottle Kraft Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, mined
5 pounds chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour. (I usually half this recipe for my family.)

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy.)

Use a food processor to blend all the ingredients well. Regrigerate.

-Kristi

Kristi's Pot Roast

1 pot roast 1-3 cloves of garlic
1 packet of Italian Good Seasoning Dressing
1 packet of Au Jus seasoning
2 teaspoons beef bouillon
water

Cut up cloves and insert cloves of garlic into roast. Salt and pepper roast and brown in oil on all sides. Place roast in crock-pot with seasoning packets and bouillon, cover with water. Cook on high for 6-8 hours or until shreds easily.
Remove roast, shred meat and return to juices. Serve on rolls and dip in juices.
Great Sunday meal!

-Kristi

Ziti with Spinach, Cherry Tomatoes and Gorgonzola Sauce

This recipe is for 2, I quadrupled it for a family of 8 and it worked fine)

4 oz. uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 t. salt
1/8 t. crushed red pepper
1 garlic clove, minced
6 T. half and half
3 T. Gorgonzola cheese, crumbled
1 c. fresh spinach
　
Cook pasta according to package directions, omitting salt and fat; drain.
Heat extra-virgin olive oil in a large non-stick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half and half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta, cook 1 minute or until spinach wilts, tossing occasionally.
　
If it starts to look dry, add more half and half.
Serve with BBQ chicken.

-Kristi

Chicken Enchiladas

1/2 cup chopped onions
2 tablespoons butter
4 ounce can chopped green chilies
3 cups cooked chopped chicken
1 can evaporated milk
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded Monterey jack cheese
10 flour tortillas

Saute onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl, combine evaporated milk, soup, and sour cream. Dip tortilla in sauce. Place 3 tablespoons chicken down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased baking pan. Repeat with remaining tortillas. Top with remaining sauce. Bake covered 60 minutes at 350'.
You can also cover and freeze this (before baking). Thaw before baking if frozen.

-Kristi