Chili's Salsa

Sorry for the terrible picture, I had to snap a shot before Jeff ran off with the bowl. 

I got the recipe here.

2 cans whole tomatoes, drained

1 small can diced jalapenos

1/2 cup yellow onion, diced

1/2 tsp salt

1 tsp cumin

1/2 tsp sugar

1 tsp lime juice

Blend all ingredients in a blender until smooth. It has a kick to it, so if you are not a spicy fan, maybe reduce the amount of jalapenos you add. Jeff likes spice, so we added the whole can. 

Creamy Chicken Tacos

You can use this as filling for your burritos or as a dip with tortillas

3-4 chicken breasts, cooked & diced
1 pkg cream cheese
1 4oz can diced green chilis
1 pkg taco seasoning

Mix cream cheese, chilis and taco seasoning until cream cheese is melted. Add chicken and let simmer for 5 minutes. Fill your burrito or dip with chips. MMM

Buffalo Chicken Dip

"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and celery sticks. Everyone loves the results!"

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot® (If you like mild don't use as much)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 Box crackers - I like Wheat Thins but whatever kind you like

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

I have never actually used the crock pot for this, just cooked it on the stove and warmed int he microwave if needed. This does make a lot so cutting everything in half works just as well.