Porcupine Meatballs + -

From: Mom Cunningham

• 1 ½ lbs ground beef
• ¾ c uncooked quick rice
• ¾ c milk
• 1 diced onion
• salt and pepper
• 10 oz can tomato soup
• 1 can water
• ½ t basil
• ½ t salt
• ½ t pepper
• ½ c Worcestershire sauce

Preheat oven to 350°.

Combine ground beef, rice,milk, onion, salt, and pepper.

Shape the meat into small balls.

Place in 9x13 inch baking dish.

Mix tomato soup, water, basil, salt, pepper, and Worcestershire sauce.

Pour over meat.

Cover and bake at 350° for 1½ hours.

Slow Cooked Chicken Enchilada Chili ✔+

From: Picky Palate

• 2 large boneless skinless chicken breasts
• One 15 ounce can corn, drained
• One 15 ounce can black beans, drained
• One 10 ounce can diced tomatoes
• 8 ounces (1 Cup) red enchilada sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt
• 1 Cup chicken broth (optional)
• Cooked Steamed Rice

Place all ingredients into crock pot on high heat. Cook on high for 4-5 hours, until chicken shreds easily with a fork. Shred both breasts into bite size pieces and spoon over cooked rice or tortilla. You can also add about 1 cup chicken broth to the chili to make it a bit saucier. Totally optional.

Makes 8 servings