If I have to cook...

1/3 C (3 oz) cream cheese 1/4 C green salsa 1T fresh lime juice 1/2 t cumin 1 t chili powder 1/2 t onion powder 1/4 t granulated garlic, or garlic powder 3 T chopped cilantro 2 T sliced green onions 2 C shredded cooked chicken (I just put 2 chicken breasts in the crockpot w some green salsa, then shred) 1 C grated monterrey jack cheese medium flour tortillas kosher salt cooking spray Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Place seam side down on a greased, foil lined cookie s...

8 oz uncooked penne 1 cup cubed fully cooked ham 2 garlic cloves, minced 2 tbsp olive oil 2 cups grilled chicken breast strips 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry 1 jar (8oz) marinated artichoke hearts, drained and chopped 1/4 cup chopped seeded plum tomato 1 jar (17oz) alfredo sauce 1 cup milk 1/2 cup shredded parmesan cheese Cook pasta according to package directions. Meanwhile, in a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the alfredo sauce and milk; bring to a boil. Reduce heat. Drain pasta; stir into chicken mixture qand heat through. Sprinkle with Parmesan cheese. Yield: 4-6 servings.