Cass' Kitchen

Ingredients 1 1/2 lbs. of Chicken Breast 1 8oz Can of Black Beans, drained 1 6oz Can of Tomatoes and Green Chilis  1 8oz Can of Tomato Sauce 1 Cup Chicken Stock 1 Tablespoon Chili powder 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon paprika 1/2 Teaspoon of Cayenne Pepper Salt and Pepper   Toppings Sour Cream Shredded Cheese Tomatoes Avocado Hot Sauce Onion Instructions Dump all of the ingredients into the crock pot and cook on low for 8 hours or high for 4. Add you favorite toppings. Enjoy!

Ingredients  2 Cans of Tuna, drained 1/2 Cup of Mayo 1/2 Cup of Celery diced fine 2 Slices of Provolone Cheese 2 Spinach wraps Lettuce shredded Tomato diced 1 Avocado  Instructions Turn broiler on high. Mix tuna with mayo and celery.  Put 2 scoops on a spinach wrap. Add 1 slice of cheese. Broil for 3-5 min. Watch carefully as to not burn.  After toasting, add lettuce, tomato, and avocado. Enjoy!

Ingredients 1 Large Sweet Potato 4 Medium Portobello Mushrooms 5 Small Sweet Peppers 1 Large handful of Spinach  4 Large Eggs Olive Oil Salt and Pepper Instructions Preheat the oven to 375 degrees. Dice the sweet potato into small cubes.  Cut the tops off of the sweet peppers then cut in half.  Quarter the mushrooms and lay it all on a sheet tray.  Add the handful of spinach and drizzle with olive oil and salt and pepper.  Bake for 15 min. Take the tray out of the oven and add the 4 eggs. I like to make a little well to hold the eggs in.  Don't forget to add salt and pepper to your eggs. Bake an additional 15 min. Enjoy!

Ingredients 3 Med to Large Green Peppers 1 1/2 Lbs. of Ground Turkey 1 Cup of White Rice 2 Cans(4oz) of Tomato Sauce split 1 Can(8oz) of diced Tomatoes 2 Garlic Cloves Diced 1 Tablespoon Italian Seasoning Salt and Pepper Instructions First cut the tops off of the Green Peppers. Scoop out the seeds and white membranes. I like to arrange the rings that were cut off the top on the bottom of the crockpot to help keep the green peppers from burning and to help them stay upright.  Next you want to mix the ground turkey with the diced tomatoes, 1 and 1/2 cans of tomato sauce, rice, Italian seasoning, garlic, salt and pepper.  Stuff your peppers and place them on the rings in your crockpot.  I added any remaining mixture around the peppers to help hold them up. Now go ahead and add the last half can of tomato sauce.  Cook on low for 8 hours or on high for 4. Serve with extra sauce if you desire. Enjoy!

Ingredients 1 Cup of  Roasted Pork Carnitas 3 Hoagie Rolls 1/2 lbs of Sliced Deli Ham 6 Slices of Swiss Cheese 6 Sandwich Sliced Dill Pickles Mustard Mayonnaise (not traditional) Instructions  Turn your oven broiler on high. Cut a slit on the side of the hoagie rolls and split them open. Add 3 to 4 slices of deli ham. Place about 1/3 cup of the roasted pork carnitas on top.  Add 2 slices of swiss cheese. Broil sandwiches for 3-5 min until golden brown. Remove from oven. Add pickle slices and mustard and mayonnaise. Enjoy!

Ingredients 1 Cup of Leftover  Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees.  Heat up a cast iron skillet on medium heat.  Add the leftover carnitas to the preheated skillet.  After crisping the pork, remove from the pan.  Add diced sweet potato.  Cook for approximately 10 min.  While that is cooking, in another pan crack 4 eggs. Add salt and pepper.  Leave the eggs sunny side up, they will finish cooking in the oven.  After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet.  Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min.  Remove from oven and garnish with cilantro. 

Ingredients 1 1/2 Cups of Carrots Chopped 1 1/2 Cups of Celery Chopped 1 Large Onion Diced 2 lbs of Chicken Breast 6 Cups of Chicken Stock or 6 Bullion Cubes(low sodium) 1-2 Cups Egg Noodles or Elbow Noodles  Salt and Pepper Instructions Chop your carrots and celery. Dice your onion and put into the slow cooker.  Next, add the chicken breast, pepper, a pinch of salt, and chicken stock. I used bullion cubes and water.  Cook on low for 8 hours or high for 4. Shred your chicken and add your noodles. Cook an additional 15 min until the noodles are cooked. I made the mistake of going to the gym after I put the noodles in and so they overcooked, but it still turned out amazing.