Cafe Rio Chicken by Krista

• 2 lbs chicken breasts
• 1/2 of a small bottle of zesty italian dressing
• 1/2 Tbsp minced garlic
• 1 packet dry ranch dressing mix (mixed with 1/2 c. water)
• 1/2 Tbsp chili powder
• 1/2 Tbsp ground cumin

Place all ingredients in a crock pot. Cook on high for 5-6 hours or on low for 8 hours. Shred with fork and serve in salads, burritos, tacos, quesadilla's, etc.  Simply thaw and reheat.

Quinoa Mexi 6 Layer Casserole by Suzanne

1 cup quinoa
2 teaspoons olive oil
1 lb ground hamburger/turkey
1 small onion, chopped
1-2 garlic cloves
1 teaspoon coriander
2 teaspoons chili powder
2 teaspoons oregano
2 cups frozen corn, thawed
1 (19 ounce) can black beans, rinsed
1 (28 ounce) can diced tomatoes
1 cup salsa
3/4 cup shredded cheddar cheese

Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.

While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
Add meat, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.

Spread quinoa in a large baking dish.

Layer remaining ingredients: meat, corn, tomatoes, salsa, black beans and cheese.

Bake at 450°F for 20 minutes.


From frozen: Thaw completely overnight;  Bake at 450°F for 20 minutes.

Hot Beef Sandwiches Au Jus by Colette

2 ½ lb. beef rump roast

Marinade:

1 pkg. dry onion soup mix

1 tsp. sugar

½ tsp. oregano

1 (10 1/2 oz.) can beef broth

12 oz. can beer

1 Tbsp. garlic

8 crusty French rolls, sliced in half lengthwise

Crockpot Method:  Place beef roast in crockpot; pour marinade over roast. Cook on high for 4 hours (or low 6-8 hours), until meat is very tender. Slice or shred meat; serve on rolls. Serve sandwiches with individual portions of meat juices for dipping. Makes 8 sandwiches.

Oven method: Heat oven to 300 degrees. Place beef roast in 5 quart Dutch oven. In medium bowl, combine remaining ingredients except rolls; pour over roast. Cover; bake at 300 degrees for 4 to 6 hours or until meat is very tender. Slice or shred meat; serve on rolls. Serve sandwiches with individual portions of meat juices for dipping. Makes 8 sandwiches.