Nonna K.

1.5 LBS. SKINKESS CHICKEN BREASTS 1 (10 OZ.) CAN GREEN ENCHILADA SAUCE 1 CUP CHICKEN BROTH 1 CUP DICED GREEN BELL PEPPER 1 CUP DICED ONION 1 CUP DICED TOMATOES 1 (4 OZ,) CAN DICED GREEN CHILES  2 CLOVES GARLIC, MINCED 1 Tsp. GROUND CUMIN 1 Tsp. DRIED OREGANO SALT TO TASTE 1 CUP SHREDDED CHEDAR CHEESE 1/4 CUP CHOPPED FRESH CILANTRO Start by putting the chicken breast to the bottom of the crock pot, season with salt, oregano and cumin, add the chicken broth, the green enchilada sauce the green chiles and the vegetables. Cook on Low for 6-8 hours or on High for 3-4 until chicken is cook and tender.  About 1/2 hour before finish cooking, shred the chicken, add the cheese and the cilantro.  Cook until cheese is full melted.

6 OZ PACKAGE LEMON JELL-O 2 CUPS BOILING WATER 8 OZ CREAM CHEESE 20 OZ. CRUSHED PINNEAPPLE 16 OZ. COOL WHIP Disolve the jello in the boiling water, stirring until completely dissolved. Add the cream cheese to the gelatin, beat using a hand mixer until well incorporated and mixed. Stri in the crushed pinneaple with the juice, until well combined Finally add the cool whip and fold  until mixture is fluffy and light. Refrigerated for about 2 hours,

 1/2 cup Geek Yogurt 1 shot espresso 1 - 2 Tbsp. Honey 1/4 Cup Milk Blen in freezer until cream and smoothie.  Freeze for 1 -2 hours.

 1 CUP FROZEN CHERRIES 1 TBPS. COCOA POWDER 1/2 CUP GREEK YOGURT 1 TBPS. HONEY Put in a blender until smooth and creamy. Freeze for about 1- 2 hours.

 2 Medium Eggplants, cut in half 4-6 Tomatoes, cut in half 3 Garlic Cloves, skin removed 2 Peppers, green or red, diced 1 small onion, diced 2 Tbsp. Olive oil 1 Tbsp. Butter 1/4 cup of  Heavy Cream 1/2 tsp. Onion Powder 1/2 tsp. Garlic Powder 1/2 tsp. Paprika Salt and Pepper to taste In a large sauce pan, over medium high heat, melt the butter with the olive oil.  When oil is hot, add the eggplants, flat side down, reduce heat to medium and cook for about 10 minutes.  Add the tomatoes, also, flat side down, together with the garlic, peppers and onions.  Let it cook until the tomatoe's skin stars breaking. Remove the skin off the tomatoes and the eggplants.  With a potatoe masher or with a fork, mash up all the vegetables.  Add the heavy cream, stir and add the Garlic, onion powders and Paprika.  Season with salt and pepper. Add cooked pasta of your choice, stir and serve with Parmesan cheese.