Recipe Updates

So, since I'm miserably behind on posting recipes (almost 20 - yikes), I decided to go back and update some of my photo-less posts instead of digging my new-recipe hole even deeper. I've got popsicle and ice cream recipes that still need to be posted. Anyone mind hearing about frozen desserts in October? I'm sure I'm not the only one who eats ice cream year-round.

It was fun to revisit some old favorites. . .

Cafe Rio Chicken is one of my favorite things to make in a slow cooker. I'm working on compiling my version of their famous shredded chicken salad, which satisfies the insane cravings I have. I guess all I miss about Provo now are the mountains.

I love this because the list of things you can do with the leftovers is endless. We especially love using them for quesadillas and oven nachos.

For the number of times I've made Creamy Black Bean Salsa Chicken, you'd think I'd have a better photo. Oh well, right? This is made from mostly pantry items, it's a cinch to throw into the slow cooker, and we all love it.





Speaking of black beans, this Black Bean Spinach Pizza is surprisingly good. I'm skeptical of Mexican-type pizzas, but this one won me over.







These Spicy Corn Fritters are one of our favorites. I've made them several times and they pair well with almost anything! It also includes the recipe for the sweet, spicy dipping sauce.

They go especially good with . . .




Baked Fish Fillets with Yogurt Topping. You can use any firm white fish for this recipe. We like tilapia because it's cheap and takes on any flavor you throw at it. The yogurt topping and Indian spices make it moist and exotic tasting!




Rigatoni with Eggplant Puree is a recipe I snagged and adapted slightly from Giada de Laurentiis. I love the addition of fresh mint and pine nuts to the roasted tomato and eggplant sauce. Yum. This is another vegetarian dish that's surprisingly hearty. The recession might make us into part-time vegetarians yet!