Type what you have

Ingredients

• ✓ vegetable cooking spray
• corn tortilla
• cilantro
• corn
• bay leaf
• black pepper
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• banana pepper
• onion
• enchilada sauce
• tomato
• chicken breast

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Ingredients

• ✓ vegetable cooking spray
• olive oil
• parmesan cheese
• salt
• garlic powder
• black pepper
• zucchini

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
2. 2 Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
3. 3 Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

By Jwt Jr

Ingredients

• ✓ vegetable cooking spray
• chicken breast
• garlic
• chicken broth
• white rice
• broccoli
• cauliflower
• carrot
• parmesan cheese
• paprika

Instructions

1. 1 Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
2. 2 Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
3. 3 Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

By Campbell's Kitchen

Ingredients

• ✓ vegetable cooking spray
• cream of chicken soup
• sour cream
• cheddar cheese
• colby jack cheese
• milk
• garlic powder
• black pepper
• potato
• onion
• pepper
• salt
• chicken
• bacon
• chive
• green onion

Instructions

1. 1 Heat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with cooking spray.
2. 2 Stir soup, sour cream, 1 cup cheese, milk, garlic powder, and black pepper in a medium bowl.
3. 3 Spread potatoes in the baking dish. Season potatoes with salt and additional black pepper. Top with chicken. Spread soup mixture over chicken. Cover the baking dish.
4. 4 Bake for 40 minutes or until potatoes are tender and mixture is hot and bubbling. Uncover the baking dish. Sprinkle with remaining cheese.
5. 5 Bake, uncovered, for 5 minutes or until cheese is melted. Sprinkle with bacon and chives before serving.

By Campbell's Kitchen

Ingredients

• ✓ vegetable cooking spray
• ground beef
• onion
• green bell pepper
• red bell pepper
• celery
• green onion
• garlic
• tomato sauce
• parsley
• paprika
• garlic powder
• onion powder
• red pepper flakes
• meat tenderizer
• salt
• black pepper
• worcestershire sauce
• browning sauce
• biscuit
• tomato
• mixed vegetable
• mashed potato
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
3. 3 Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
4. 4 Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.

By Francine Perretta