Easy Chicken for tacos, burritos, enchiladas, salads. . .(and how we make refried beans from a can taste good!)

1 pound chicken breast meat (or whatever chicken meat you have that is boneless/skinless) in a crock pot with 16 oz. of salsa.  Cook on low for about 8 hours.  Shred the meat and return to the juices.  Cook on low for another hour (if you have an hour, if not, just put it all back together and serve immediately).

Our favorite is a flour tortilla topped with double refried beans (dump a can of refried beans into a skillet with 1-2 tsp. olive oil and season well with garlic salt - cook, stirring frequently until heated through), some mozzarella cheese, the chicken, and a splash of enchilada sauce all wrapped up and then topped with enchilada sauce and shredded cheese, baked till bubbly and melty.

Cinnamon Vanilla French Toast

For every TWO slices of french toast you are going to cook, beat together 1 egg, a couple of dashes of cinnamon/sugar (heavy on the cinnamon!), and 1/4 tsp vanilla.

Dip both sides of thick cut bread (homemade is our favorite, but any kind works, even the skinny regular "Wonder" type bread) into the mixture and cook on a hot griddle till done.  My kids love this plain, hot off the griddle.  It's also super yummy with a light shmear (I've always wanted to use that word, lol) of homemade raspberry jam.

{Basic Roll Dough WITH two Dinner Ideas}

{Soft Sugar Cookies}



{Fry Bread}. . .2 kinds



{Chicken Strips}



{Porcupines}