Cheesy, Oozy Guacamole Bean Dip

This is the best bean dip I've ever had. I found the recipe in The Kind Diet book. Here it is for you to enjoy. Great for an appetizer, lunch or to be the hit of the party!

Serves 8

Ingredients:
1 (16 ounce) can refried beans (I like black beans)
3 large avocados
3 tablespoons of fresh lime juice
2 (8-ounce) containers of sour cream (non-dairy for those trying not to eat dairy)
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives
5 tomatoes chopped (roma is the best!)
2 cups shredded cheddar cheese (or vegan cheese)

Pre-heat the oven to 350

Spread a layer of refried beans in the bottom of an 8" x 8" quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.

Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes, and sprinkle with cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.(20 minutes usually does it for me)

Serve warm or at room temperature with your favorite tortilla chips!

Crockpot Lasagna

A friend from our ward made this for a ward activity a couple of weeks ago and I just had to get the recipe. It's super good and easy to make. Thanks Jackie for this recipe!

Servings: Serves 6
Ingredients
Crock-Pot Lasagna Recipe
* 3 cans (14.4 ounces) crushed tomatoes
* 3 cloves garlic , finely chopped
* 2 Tbsp. dried oregano
* 1/2 tsp. kosher salt
* 1/4 tsp. red pepper flakes
* 1/4 tsp. freshly ground black pepper
* 2 containers (15 ounces each) fresh ricotta
* 2 cups (8 ounces) grated mozzarella
* 1/4 cup grated Parmesan
* 12 lasagna noodles (about three-quarters of a 1-pound box)
* 5 ounces (about 6 cups) baby spinach
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella. Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Chicken Pillows

This is by far one of my favorite recipes. It never gets old, it's deliciously good and soooo easy to make. And that's what we all want isn't it? Good food that's easy to make.

CHICKEN PILLOWS

Items/Ingredients you will need:

• 2-3 chicken breasts or 6 chicken tenders OR 2 cans of pre-cooked salted chicken (if you are really short on time)
• 1 block of cream cheese (or more or less depending on your preference)
• 1 can of Pillsbury Crescent rolls Big & Flaky (yields 6)
• 2 teaspoons Salt
• baking pan
• 1 medium pot

Directions:

1. Pre-heat oven according to the crescent rolls you have purchased or made. Usually 350 degrees.
2. Boil chicken in medium pot with 1/2 inch of water covering the chicken and add salt. If you do not add the salt, your chicken will taste very bland. Boil for approximately 10-15 minutes on medium high. When the water froths, check the chicken to see if it is done. I usually let it froth for about 3-5 minutes before I consider it done. Drain and rinse briefly with cold water. Shred the chicken either with two forks by hand or in a food processor.
3. Add the block of cream cheese by thirds into the shredded chicken and mix until all the chicken is well coated.
4. Roll out crescent rolls and scoop about a tablespoon of chicken mixture on the large part of the triangle and roll up. Bake in oven according to the directions. Usually 11-14 minutes.

And Voila! Simple but so so good. I've heard some people like to add onion and celery and butter to the mix, but I just like mine simple. Occasionally I will heat up a can of cream of chicken and pour it on top of the chicken pillows.

SIDE DISHES I LIKE TO SERVE THIS WITH

• Steamed vegetables. You can never go wrong with them.
• Rice Pilaf. A must with this recipe. Super easy to make as well.
• For every cup of rice you use add 1/3 cup of vermicelli. (if you don't have vermicelli, no sweat). Sautee rice and vermicelli in a large pot or skillet with butter or margarine for a few minutes on medium-high heat. (About one tablespoon butter for every cup of rice). Add up to two cans of chicken broth and 1 cup of water. I say two cans, because it depends on how much flavor you like. Add a couple dashes of basil if desired. Bring water to a boil then bring heat down to low and cover. Takes about 30 minutes.
• I would recommend starting the rice pilaf before you start the chicken pillows to ensure it will be done in time.