Greek Salad Dip

Greek Salad Dip
8 ounces crumbled feta cheese
1 (2.25 ounce) can chopped black olives
1 tomatoes, seeded and chopped
3 green onions, finely chopped
1/2 cup Caesar salad dressing
Mix the feta cheese, olives, tomatoes, green onions, and Caesar salad dressing in a bowl. Chill 25 minutes in the refrigerator.

Chicken Alfredo Ravioli Bake

Chicken Alfredo Ravioli Bake
1 pound boneless skinless chicken diced
1 pound frozen cheese ravioli
3 packets alfredo sauce mix made according to directions (or 3 cups homemade or jarred)
1 cup mozzarella
garlic salt
pepper
Brown off the diced chicken in a skillet, sprinkle with pepper and garlic salt.  Saute till cooked all the way through. Set aside.  Boil ravioli and drain.  Mix ravioli, chicken, sauce and mozzarella.  Place in 9x13 baking dish.  Bake at 350 till top is slightly browned (about 15 minutes).

Chicken Lazone

Chicken Lazone
1/2 tsp salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 tsp cayenne pepper
2 lb chicken tenders
1/4 cup butter, divided
2 cups heavy cream
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.  In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.  Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta or mashed potatoes, if desired.

Crockpot Brunswick Stew

Crockpot Brunswick Stew
6 chicken tenders or 1 lb. chicken breasts
1 can yellow corn drained
2 cups butter beans
2 cups canned tomatoes
2 white potatoes cut in cubes
1 medium onion chopped
2 ribs celery chopped
1/2 cup ketchup
1/2 cup barbecue
2 t. onion powder
2 t. garlic powder
2 T. brown sugar
1 T. worcestershire
1t. hot sauce
2 T. butter
3 cups chicken stock
Place all items except the chicken stock in a large freezer bag. Label the bag and make a note to add 3 cups of chicken stock to crockpot before cooking. Once you are ready to cook, Place ingredients along with 3 cups of chicken stock to large crockpot. Cook on low-medium 5-6 hours. Remove cooked chicken tenders from stew, shred them and return to the stew.