Cafe Rio's Chicken

5 lbs chicken breast - boneless skinless
1 T. chili powder
3 cloves garlic, minced
1 small bottle Zesty Italian Dressing
1/2-1 T. cumin

Mix all ingredients together in a large crock pot for 5-7 hrs on high. Remove Chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

~Michelle

Manicotti

This manicotti is amazing, it tasted just like I went to a resturant:) It's from grandmas kitchens treasured family recipes
Ingredients
12 large manicotti
4 cups shredded mozzarella cheese, divided
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided (
1/2 cup grated parmesan cheese or romano cheese

Cook pasta according to package directions(be sure to not over cook, they need to be a little chewey for easier stuffing). Carefully remove each shell and rinse with cool water. Let pasta dry on paper towels.

Preheat oven to 350°F Spray 13x9-inch baking dish with nonstick cooking spray.
For the filling, in a large ziplock bag, (put in 3 cups mozzarella with the ricotta and fresh basil. Seal the bag tightly. Smush the bag around with your hands until the ingredients are thoroughly mixed .
Snip off the bottom corner of the ziplock bag (the point is to have the hole a tad smaller than the manicotti opening, where you can just barely slip it into the shell). Use this method to squeeze the cheese mixture into each manicotti.

Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.

Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately