Ingredients:

1 package of boneless, skinless chicken breasts

1 package Hidden Valley Ranch seasoning

1 8oz pkg cream cheese, softened (I use 1/3 less fat)

1-2 cups sharp cheddar cheese

12 oz sour cream

1/2- 3/4 c. milk

1/4-2/3 c. Texas Pete Buffalo sauce

Cook chicken breasts, either boiling in salted water or roasting in the oven. Shred cooked chicken, mix with cream cheese, ranch seasoning, sour cream, milk, salt and pepper to taste. Add buffalo sauce to taste, at least 1/4 c. Mix in half of the cheddar cheese, and spread into a greased 9×13 pan. Bake at 350 for 20 minutes, top with remaining cheese and bake until bubbly and cheese is melted (about 15 minutes). Garnish with green onions, and serve with celery, bread, pita chips, etc.

*Note* Dan likes to eat his with a little blue cheese dressing for dipping as well.

Ingredients:

1/3 c. tomato juice

1/3 c. lime juice

1/3 c. soy sauce

1/3 c. brown sugar

2 T oil

1 t. pepper

2 or 3 cloves of garlic, minced

Directions: Whisk all ingredients together until sugar is dissolved. Pour over chicken, cover, and marinate for at least 4 hours (I like to leave it overnight). Grill and serve with rice and vegetables!

* I like to make a double or triple batch of this marinade and portion out chicken into ziploc bags and freeze it. Then when I need a quick dinner I can just pull one of the bags out of the freezer and the chicken marinates while it thaws.*

Ingredients:

• 1 3/4 cups of all purpose flour
• 3/4 cup granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 generous tsp. cinnamon
• 2 large eggs
• 3 large ripe bananas, mashed
• 1 stick of butter, melted
• 2 tsp. vanilla extract

Directions:

Combine flour, sugar, baking soda, baking powder, salt and cinnamon in a large bowl. In a separate bowl, mix together the butter, eggs, vanilla, and bananas. Pour the wet ingredients into the dry ingredients (flour mixture) and mix gently with a wooden spoon just until the ingredients are combined. Do not overmix! Bake in a greased loaf pan at 350 degrees for 50-60 minutes (depending on your oven). You can also use 3 mini loaf pans, just decrease the cooking time to 30-35 minutes. This recipe makes the whole house smell delicious!

• 4 boneless, skinless chicken breasts, cut into small bite sized pieces
• 2 cups frozen corn kernels
• 1 large onion, diced
• 2 – 1o oz. cans Rotel tomoatoes & green chilis
• 2 cloves of garlic, minced
• 1 box Jiffy Corn Muffin Mix
• Chili powder to taste (1/2 tsp.)
• Cayenne pepper (a large pinch)
• S & P
• 1 can of black beans, rinsed and drained
• 1 T olive oil
• 1.5 cups of cheddar cheese

Directions:

Preheat oven to 350 degrees. In a skillet, saute onions and garlic in olive oil for 2-3 minutes. Add chicken, season with salt and pepper to taste. Cook until chicken is browned, then add tomatoes, corn, beans, chili powder and cayenne pepper. Simmer for 5-10 minutes, until juices have thickened slightly. Make corn muffin mix according to package directions. Transfer chicken mixture into a greased casserole dish, and cover with cheese. Spread corn muffin mixture on top, and bake for 30-45 minutes until cornbread mix is cooked through and golden brown on top. Enjoy!