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Category:Meat/Poultry - Author:N/A- Contributor:
Open Face Smoked Turkey and Asparagus Sandwiches
Ingredient:


    1 box (10 oz.) Asparagus Cuts
  • 1/2 pound smoked turkey breast, cubed
  • 2 tablespoons creamy mustard blend
  • 1 teaspoon honey
  • 4 thick slices whole grain bread, lightly toasted
  • Lettuce leaves
  • 1 large tomato, sliced
  • 1/2 cup alfalfa sprouts (optional)



Direction:

In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again.
In large bowl, combine asparagus, turkey, mustard and honey.
To assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly.
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Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
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{4-5} BONELESS SKINLESS CHICKEN BREASTS
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Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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