Root Beer Chicken

In the bag:
1 can root beer
18 oz. BBQ sauce
rice

From the kitchen:
2 chicken breasts, cooked and cubed, or canned

Directions:
Combine cooked chicken, root beer, and BBQ in saucepan and cook on stovetop approximately 25 minutes. Prepare rice according to package directions. Serve chicken over rice.

Tamale Pie

In the bag:
1 can kidney or black beans
1 can diced green chilies, undrained
1 can pinto beans
1 - 6 oz. can V-8
1 t. chili powder
1/2 t. ground cumin
1/2 t. garlic powder
3 T. dehydrated bell peppers
1 T. dehydrated minced onion
corn muffin mix

Directions:
Preheat oven to 400 degrees. Grease an 8x8 baking dish. in a saucepan, bring spices, dehydrated items, and 1/2 c. water to a boil. Cover, reduce heat and let simmer while you drain and rinse both cans of beans. Add drained beans, diced green cilies and V-8 to sauce pan. While bean mixture warms through, make corn muffin batter according to directions. Optional: Gently fold 1/2 c. shredded cheddar cheese into muffin batter.

Put beans in baking dish and top with cornbread batter. Bake uncovered 20 minutes until golden brown.

If desired, serve with salsa and sour cream.

Artichoke Chicken Bake

In the bag:
1 pkg. Rotini pasta
1 can Italian tomatoes undrained
1 can artichoke hearts
1 small can sliced olives
1 T. Italian seasoning

From the kitchen:
2 T. Olive Oil
1 med onion chopped
1 green bell pepper chopped
2 c. chicken chopped
2 c. shredded Mozzarella cheese

Directions:
Cook pasta, set aside. heat oil in pan, cok onion, pepper and chicken until chicken is cooked. Add cooked pasta, tomatoes, olives, artichokes and Italian seasoning. Let simmer for 5-7 minutes.

Put 1/2 of mixture in 9x13 sprayed cooking dish and top with 1/2 of mozzarella cheese. Layer rest of mixture from pan on top of cheese and add the rest of the cheese to the top.

Bake 350 degrees for 30-35 minutes covered with tinfoil.