Simple & Creamy Tortellini Alfredo

by: Murranda Black

1 can (14 ½ oz.) chicken broth

1 cup water

2 pkg. (9 oz. each) refrigerated cheese tortellini

4 oz. (1/2 of 8 oz. pkg.) Philadelphia cream cheese, cubed

1 cup frozen peas

¾ cup shredded Italian five cheese blend

6 slices of bacon, cooked drained and crumbled

Pour broth and water into a large saucepan; stir. Bring to boil on medium-high heat. Add tortellini, Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain).

Add cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

Stir in shredded cheese and bacon.

Makes 6 servings, 1-cup each

Chicken Tacos

By Sonya A.

4 boneless, skinless chicken breasts
1 16 oz. jar of salsa
1 c. sour cream
Tortillas
Shredded cheese
Lettuce

Put chicken in crock pot and top with salsa. Let cook long and slow. About an hour before serving, remove chicken and shred, then return to crock pot. Add sour cream, mix well and re-heat. Serve in tortillas and add your favorite taco toppings. NOTE: This recipe works best with thick salsas. If you use a runnier salsa and the mixture is a little bit watery, you can mix some cornstarch with cold water and add it to the mixture before you add the sour cream, when it can be brought up to a boil again. You don't want to bring it to a boil after adding the sour cream.