My Favorite Pesto

3 cups fresh basil leaves

4 Tbls pine nuts

2 large garlic cloves

2 Tbls grated fresh parmesan cheese

2 tsp balsamic vinegar

3 Tbls extra-virgin olive oil

In a blender or food processor, mix until blended. Serve on pasta.

Balsamic Chicken and Peppers

4 boneless skinless chicken breasts
1/4 tsp. pepper
1/8 tsp. salt
2 Tbsp. olive oil, divided
1 each medium sweet yellow, red and orange peppers, julienned.
1 small onion, sliced
2 Tbsp. balsamic vinegar (Sometimes 1 is plenty depending on how much you like vinegar.)

Sprinkle chicken with pepper and salt. In a large skillet, cook chicken in 1 Tbsp. oil for 4-6 min. on each side, or until no longer pink; drain. Remove chicken and keep warm.

In the same skillet, saute peppers and onion in remaining oil for 3-4 min. or until tender. Return chicken to the pan. Add vinegar; heat through.

Slow Cooker Enchiladas

1 pound ground beef
1 c. onion (chopped)
1/2 c. green pepper (chopped)
Cook together in a large skillet until meat is browned and vegetables are tender.  Drain off fat.

2 c. cooked pinto or kidney beans
2 c. cooked black beans
2 c. tomatoes (chopped)
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
*optional*
1 c. corn
ground red pepper to taste
Add and bring to a boil.  Reduce heat; cover and simmer for 10 minutes.

1 c. sharp cheddar cheese (shredded)
1 c. Monterey Jack cheese (shredded)
Combine separately

7 flour tortillas

Layer tortilla, 1 cup bean mixture, 1/3 c. cheese, repeat.

The recipe calls for a slow cooking 5-7 hours, it came out really dry when I cooked this the first time. I opted for the oven the next time 30 minutes at 350 and it turned out awesome.