Beef and Egg on Rice

Ingredients: 8 oz. steak cut into thin strips 2 Tbsp. plus 1 tsp. soy sauce 1 Tbsp. rice vinegar 2 cups water 1/8 tsp. black pepper 1 medium onion cut into wedges 3 eggs, slightly beaten cooked rice Directions: Combine beef and 1 tsp. soy sauce. Combine remaining 2 Tbsp. soy sauce, vinegar, pepper and water, set aside. Stir-fry beef for 2 min. or until lightly browned. Remove from pan. Stir-fry onion for 2 min. Add soy sauce mixture. Bring to a boil. Mix in beef. Add eggs. Do not stir. Reduce heat and simmer uncovered for 2 min. Remove from heat. Serve with rice.

Slow Cooker Tex Mex Chicken

Ingredients 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 2 Tbsp. Taco Seasoning Mix 2 Tbsp. flour 1 each: green and red pepper, cut into 1-inch-wide strips 1 cup frozen corn 1 1/2 cups salsa 1 cup shredded cheddar cheese Optional- crushed tortilla chips and sour cream to top Instructions Toss chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid. Cook on low for 6-8 hours or high for 3-4 hours. Stir just before serving. Top with the shredded cheese, crushed tortilla chips and dollop of sour cream. Serve over rice.

Slow Cooker Macaroni and Cheese

Ingredients 4 1/2 c. elbow macaroni, uncooked 2 c. cheddar cheese, grated (1) 8oz pkg cream cheese, cut into cubes 4 cups milk salt and pepper to taste Instructions Combine all the ingredients in the bowl of a slow cooker; cover and cook on low for 3-4 hours. Stir throughout cooking time to combine ingredients. Notes You can add more grated cheese for a cheesier version. Up to 4 cups.

Caramel Apple Dip

Ingredients 16 individually-wrapped caramels, unwrapped ¼ cup water 8 oz. cream cheese, softened ½ cup brown sugar 1 teaspoon vanilla Instructions In a medium saucepan over medium-low heat, melt caramels with water, stirring frequently. Remove from heat and set aside. In a medium bowl, cream together cream cheese, sugar and vanilla. Lastly, fold in caramel mixture into the cream cheese mixture. Serve immediately with apple slices.

Noodle bowl with peanut sauce

Sauce 1/3 cup water 1/3 cup peanut butter 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes Noodles 8 oz uncooked linguine 2 cups frozen broccoli florets 1 cup julienne carrots (from 10-oz bag) 1 medium red bell pepper, cut into bite-size strips 3 medium green onions, sliced (3 tablespoons) 1/4 cup chopped fresh cilantro Directions 1 In small bowl, gradually beat water into peanut butter with whisk until smooth. Beat in remaining sauce ingredients. Set aside. 2 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last 2 minutes of cooking. Drain; return to saucepan. 3 Pour sauce over pasta mixture in saucepan; gently stir to coat. Stir in green onions and cilantro.

Crock pot green chile-chicken enchilada casserole

Ingredients 2 cans (4.5 oz each) chopped green chiles 1 can (10 3/4 oz) condensed cream of chicken soup 1 can (10 oz) green enchilada sauce 1/4 cup mayonnaise or salad dressing 12 corn tortillas (6 inch), cut into 3/4-inch strips 3 cups shredded cooked chicken 1 can (15 oz) black beans, drained, rinsed 2 cups shredded Mexican cheese blend (8 oz) 2 large tomatoes, chopped (about 2 cups) 2 cups chopped lettuce 1/2 cup sour cream Directions 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise. 2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese. 3 Cover; cook on Low heat setting 6 to 7 hours. 4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.