Jean LaNae's recipes

*Crock Pot Recipe*

Creamy Italian Chicken

4-6 Chicken Breasts (can be frozen or thawed out)

1 8 oz. block of cream cheese

1 can cream of chicken soup

1 packet Italian dressing mix

Directions: place chicken in the crock pot first. Put all other ingredients on top of the
chicken. If chicken is frozen cook on high for 4-5 hours if chicken is thawed cook on low for 3-
4 hours. Stir every 1 ½ - 2 hours. Shred with a fork when done or serve whole. Serve over rice or
noodles (Jasmine rice tastes the best in my opinion).

P.S. All crock pots are different with cooking stages so it all depends on what kind of pt
you have. So the first time you make it you’ll probably have to check every so often when you
stir it.

Black Bean Tortilla Pie

1 medium onion, chopped

1 medium green pepper, chopped

1 teaspoon ground cumin

1/4 teaspoon pepper

1 tablespoon olive oil

3 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

1 can (14-1/2 ounces) vegetable broth (Or chicken broth)

1 package (10 ounces) frozen corn, thawed

4 green onions, thinly sliced

4 flour tortillas (8 inches)

1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (More cheese always tastes
better)

Directions: In a large skillet, sauté the onion, green pepper, cumin and pepper in oil until
vegetables are tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil;
cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the
heat.

Place one tortilla in a 9-in. spring form pan coated with cooking spray. Layer with 1-1/2 cups
bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on
a baking sheet.

Bake, uncovered, at 400° for 15-20 minutes or until heated through. Remove sides of pan.
Sprinkle with remaining cheese. Cut into wedges. Yield: 6 servings.