Slow-Cooker 3-Ingredient Bean Dip

 

Picture Credit - bettycrocker.com

Ingredients

1 can (16 oz) Old El Paso™ refried beans

2 cans (4.5 oz each) Old El Paso™ chopped green chiles

2 cups shredded Mexican cheese blend (8 oz)

Make it FRESH toppings, as desired 

Food Should Taste Good™ cantina tortilla chips, as desired

Directions

• 1 Spray 2 to 3-quart slow cooker with cooking spray. In a medium bowl, combine beans and green chiles. Pour into slow cooker. Sprinkle cheese over beans. Cover and cook 45 minutes on high or 1 1/2 hours on low, until cheese is bubbling. Add desired toppings and serve immediately with chips.

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Walnut Chicken with Dijon Cream Sauce

 

Picture Credit - bettycrocker.com

Ingredients

Chicken

6 boneless skinless chicken breasts

1/4 cup butter or margarine, melted

1/2 teaspoon garlic powder

1/2 cup Progresso™ panko crispy bread crumbs

1/4 cup Gold Medal™ all-purpose flour

1/2 cup finely chopped walnuts

1/4 cup sesame seed

1 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons butter or margarine

2 tablespoons olive oil

Sauce

1 cup whipping cream

2 tablespoons Dijon mustard

2 tablespoons dry sherry

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper 

 

Directions

• 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
• 2 In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
• 3 Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.