Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. olive oil
  • 9 oz. pkg. frozen fully cooked diced chicken
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 24 oz. jar thick and chunky salsa
  • 1 cup taco sauce
  • 8 corn tortillas
  • 1 cup sour cream
  • 2 cups shredded Cojack cheese


In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.

Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.  Serves 6


Party Meatballs

Party Meatballs

1 bag frozen meatball

1 (12 oz.) bottle chili sauce

1 (16 oz.) jar grape jelly

Combine chili sauce and grape jelly.

Spread over meatballs.

Cook  in crock pot on low for at least 2-3 hours.


Kelly – how do I cook the meatballs?

  • Marinated Top Sirloin Steak
  • 3/4 cup unsweetened pineapple juice
  • 1/3 cup dry red wine or beef broth
  • 1/4 cup reduced sodium teriyaki sauce
  • 1/4 cup reduced-sodium soy sauce
  • 4garliccloves, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon Worcestershire sauce
  • 2 pounds boneless top sirloin steak (1 1/2 inches thick)

Mix marinade ingredients

Freezer instructions: thaw steak in fridge or on counter

Grill steak on grill

I don’t typically like sweet potatoes, but this is one of my favorite dishes! 🙂



  1. Heat oven to 400° F.
  2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
  3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

From frozen:

  1. Defrost
  2. Arrange in 9×13 baking dish.
  3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

Hi all…due too some unforeseen circumstances, I couldn’t put forth the effort required for my picked item, the Caribbean Style Pork  (which I will happily make next month).  I opted to just do the other recipe I brought last month, since it only lost by 1 vote.  I hope that is okay.

Apricot-Glazed Turkey with Sweet Potatoes – Crock-pot


6 cups (1-inch) cubed sweet potatoes (peeled or unpeeled)
1 cup apricot preserves, divided
1/2 tsp salt, divided
2 bay leaves
2 turkey tenderloins (about 3/4 lb each)


  1. Place sweet potatoes, 1/2 cup preserves, and 1/4 tsp salt in 4 1/2 – 5 quart crock-pot; toss well.
  2. Add bay leaves.
  3. Arrange tenderloins over sweet potatoes and sprinkle with remaining 1/4 tsp salt.  Spread remaining preserves over tenderloins.
  4. Cover and cook on high for 1 hour.
  5. Reduce to low and cook 7 hours or until turkey and sweet potatoes are tender.
  6. Remove tenderloins and slice.
  7. Discard bay leaves.
  8. Serve tenderloins with sweet potatoes and cooking liquid.

Hi ladies!

This is your one week reminder that we’re swapping next week. 🙂

Also, Candice made a private post that will show up only when you’re logged-in. Be sure to check it out.