Chicken Teriyaki Veg with Rice

Chicken Teriyaki Veg and Rice

12 oz cooked Chicken (chunked)
1 zucchini (sliced)
1 cup mushrooms (sliced)
1/2 cup red onion (diced)
1 cup instant brown rice
1 cup water
1/4-1/2 cup teriyaki sauce

Place 1 cup of rice and 1 cup of water on one side of the double bean pot.  Then on the other side of the bean pot put the chicken, zucchini, mushrooms, onion, and teriyaki sauce.  Place in the microwave with lid on high for 7 min.  Serve -- very yummy :)

Mint Chocolate Dessert

You can serve this dessert as I have pictured or you can layer it in a bowl.  If you need something simple that is a finger food you can even use Phyllo Pastry and put a scoop of the pudding mixture and top with a bit of brownie.  It is yummy no matter how you serve it.

Ingredients
Family Size Brownie Mix -- Make as directed

Large Instant Chocolate Pudding Mix
3 cups milk
8 oz cool whip
2 tsp peppermint extract
1 package mint oreos -- crushed

In a 9X13 pan bake your brownies as directed.  Let cool.  In a large bowl mix your pudding, milk, and extract.  Then if you are layering you will cut up your brownies into bite size pieces and put half of them in a bowl, then 1/2 of pudding, 1/2 of cookies, 1/2 of cool whip then rest of brownies, pudding, cookies, and cool whip.  Refrigerate until ready to serve. 

If you want to do it as I have pictured.  You will mix your cool whip and cookies into your pudding.  Then serve the pudding mixture on top of a brownie square.

Enjoy :)

Chipotle Chicken Quinoa

In the mini bean pot

1/3 c quinoa

2/3 c water

¼ tsp minced garlic

1 chicken bouillon cube

Microwave on high uncovered for 5 min

Now add

6 oz chicken

2 TBS Shredded Cheddar cheese

1 TBS Southwest Chipotle Ranch Dressing

Mix and enjoy

White Chicken Enchiladas

You can make this in the Hospitality Trio or the 9X13

Ingredients

2 cans chicken breast (drained)
2 cans cream of chicken soup
1 can chopped green chilis
16 oz sour cream
10 oz mild enchilada sauce
2 cups shredded cheddar cheese
1 cup shredded cheddar jack cheese
1 package flour tortillas
1-2 cups crushed tortilla chips

Mix the chicken, soup, chilis, sour cream, enchilada sauce, and cheddar cheese in a bowl.  Take your tortillas and cover the bottom of your stoneware.

Then cover the tortillas with chicken mixture, another layer of tortillas, and another layer of chicken mixture.  Top with crushed tortilla chips and cheddar jack cheese.  Bake at 350 for 30 min.  Enjoy :)

 

Pumpkin Bake

I make this in the hospitality trio but you could make it in the 8X8, 9X13, platter, or cut in 1/4 and make in the mini bean pot without the lid

Ingredients:

2 cans crescent rolls
16 oz cream cheese
15 oz pumpkin puree
1 tsp vanilla
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 c. brown sugar
Optional -- melted caramel and cool whip

Place the crescent rolls in the hospitality trio.  Put 3 triangles on each side the last 4 in the base.  Make sure to put the large parts of the triangle in the base and press them all together.

Mix cream cheese, pumpkin, vanilla, cinnamon, nutmeg, ginger, and brown sugar.  When it is all well mixed pour into the crescent rolls.  Flip the tips of the crescent rolls over the pumpkin mixture.

 

Place in the oven at 350 for 20-30 min until a nice golden brown on top.  Let cool and drizzle with caramel and serve with cool whip.  Enjoy

 

 

Roast Beef Bake

I make this in the hospitality trio and it is a great way to use up your left over roast and gravy

Ingredients
2 cans of crescent rolls
left over roast beef and gravy or 2 cans of roast beef in gravy
6 slices of provolone cheese or 1-2 cups shredded provolone cheese

Lay the crescent rolls out in the trio (3 on each side with the large part of the triangle in the bottom and tip hanging over edge and the last 4 crescent rolls in the bottom of the trio).  Press the crescent rolls in the bottom of the trio together to make a nice base. 
If you have left over gravy mix it with your roast and pour over crescent rolls.  If you don't have left overs dump the cans of roast with gravy over the crescent rolls.  Cover the roast with gravy with the provolone cheese.   Fold the crescent roll tips over the mixture and bake at 350 for 20-30 min.

Cheesy Chicken Fiesta Soup

I make this in the Bean Pot in the microwave

Ingredients:
1 can corn; drained
1 can black beans; drained
1 can kidney beans; drained
1 can great northern beans; drained
1 can rotel
1 can of milk (I use the rotel can and fill it with milk)
20oz shredded chicken
1 lb velveeta
1 tsp ground cayenne red pepper
1 small onion; diced

Put all ingredients in the bean pot and mix.  Cover and microwave on high for 15 min; stir every 5 min.  Very good -- has a bit of bite :)