Chicken Taco Filling

1 packet taco seasoning (4 tbsp. bulk seasoning)
1 c. chicken broth
1 lb. boneless skinless chicken breasts
Dissolve taco seasoning in chicken broth. Place chicken breasts in Crockery Pot and pour chicken broth over.

Cover and cook on low 6 - 8 hours.

With two forks, shred the chicken meat into bite-sized pieces.

Use in any kind of tacos, burritos, nachos, taco salad or anything else.

You might want to increase the recipe and freeze some. Put shredded meat in freezer bags with juice. Press all the air out and seal.

Cuban Style Monte Cristos

Adapted from Rachaelrayshow.com
I saw this yesterday on her show and I decided to make it for dinner! I loved it!

Ingredients
5 tablespoons butter, divided
1 clove garlic, finely chopped or pasted
2 tablespoons flour
1 1/2 cups whole milk, divided
1/4 cup yellow mustard
8 slices good quality sliced white bread
8 thin deli slices of Swiss cheese
8 thin deli slices baked ham
8 thin deli slices of smoked turkey or roast pork
4 thin horizontal slices of dill pickles or slice your own from 1 pickle or use store-bought sandwich stacker sliced pickles
3 eggs
Yields: Serves 4

Preparation

In a small pot over medium heat, melt 3 tablespoons butter. Add garlic, sauté 2 minutes then whisk in flour and cook 1 minute. Whisk in about 1 1/4 cups milk and let thicken 1 minute. Season with salt and pepper. Stir in mustard and turn off heat.
Spread yellow mustard béchamel on 8 slices of bread. Build sammies with 2 slices Swiss, ham, turkey or pork and sliced pickle. In a shallow dish, whisk together eggs and remaining 1/4 cup milk.

Heat large skillet or griddle over medium heat. Add remaining 2 tablespoons butter and melt. Turn sandwiches in the egg and milk mixture and add them to the pan. Cook 3-4 minutes on each side, until deep golden brown.

Sweet Potato Biscuits

Adapted from foodnetwork.com
I love these as a breakfast food: I add a fried egg, cheddar cheese, and either sausage, bacon or ham
Ingredients
1 1/4 cups all-purpose flour
2 heaping tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 tablespoons milk (depending on the moisture of the potatoes)
Directions
Preheat the oven to 450 degrees F.

Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)