Beer Potatoes

OK, I do not have a true recipe for this. It has been passed down from my great-uncle, to my mom, and then to me. So, do some trial and error and find the best combination that works for you.

• 5 medium-size red potatoes - cut into 1" cubes
  
• 1 green pepper - chopped
  
• 1/2 yellow onion - chopped
• 3 or 4 garlic cloves - chopped
• 1/2-1 can of the beer of your choice

Mix all ingredients together. Stir. Cover and bake at 400 for about an hour (or until potatoes are tender).

When serving sprinkle top of potatoes with Parmesan cheese.

Enchilada Soup - crockpot

I found the main recipe for this in a Pillsbury Slow Cooker cookbook. I made a few changes and adapted it for our family.

• 2 cups chicken broth
• 19oz (2 cans) Enchilada Sauce (I used medium, use mild for less kick and hot for more)
• 4.5oz (1 can) chopped mild green chiles (I used 1/2 can)
• 1.5 lbs chicken breast
• 15oz (1 can) black beans - drained and rinsed
• 12oz (1bag) frozen corn

Garnish (as desired): Fat Free sour cream, shredded Mexican Cheese, chopped fresh cilantro, crushed tortilla chips or Fritos

Spray 4-5 quart crockpot with cooking spray. Mix broth, enchilada sauce and chiles. Place chicken in sauce, spooning over sauce if needed. Cover and cook on low 7-8hrs (mine cooked 9 and was fine).

Remove chicken from crockpot. Stir beans and corn into mixture in crockpot. Increase heat setting to high. Shred chicken and return to crockpot. Cook additional 5-10 minutes. Top each serving with Garnish as desired.