Salsa and Cream Cheese Dip

This is probably so old and overdone, but it is so good. There was a point that I had never heard of this.. so maybe there are others like me.

Ingredients

1 - 8oz block of cream cheese - softened
1 - 16 oz container of salsa - any kind the thicker the juice the better

* Cut softened cream cheese in half - lengthwise.
* Place in container
* Pour salsa over cream cheese
* Eat with tortilla chips

Yummy!!

Easy Pico de Gallo

Ingredients
3 tomatoes
1/2 white onion
1 1/2 cups cilantro
2 teaspoons minced garlic
1/2 lemon
1 teaspoon salt
1 jalepeno (optional)

* Chop the tomato, onion, cilantro and garlic
* If using the jalepeno - seed it and finely chop it
* Put into a bowl and stir together
* Add salt and juice of the lemon
* Stir together and enjoy

Baked Herbed Red Potatoes

Super easy recipe!

Ingredients

4-5 red potatoes (or more depending on size)
1 tablespoon of butter
1 tablespoon italian seasoning
1 tablespoon black pepper
1/2 teaspoon of salt
1/4 cup olive oil

* Place potatoes in enough cold water to cover them
* Boil potatoes until fork tender
* Transfer to square baking dish greased with olive oil
* Cut them in half and mash down on them a bit to break them up
* Brush with olive oil, and sprinkle with seasoning
* Bake for 25-35 minutes at 400 degrees
* Place butter on top and place under broiler for 5 minutes to crisp them up a bit

Serve with sour cream or alone.

Crockpot Enchilada Chicken

Normally what I do when I cook enchilada is - put some chicken in a pot with some chicken broth and simmer until cooked. Then when its done, I just shred it with a fork, pour enchilada sauce over the top.

I thought I would try this to see if it was easier. It was a lot easier. The chicken just fell apart when I touched it, so I didnt really have to do anything to it. It tasted the same too.

Ingredients
2 chicken breasts - frozen
1 large can enchilada sauce
1 can diced tomatoes

1. Put chicken in crockpot pour enchilada sauce and tomatoes over the top
2. Set on low for 4 hours