Found this on Pinterest, credit goes to: http://www.bakedbyrachel.com/2012/09/slow-cooker-chicken-tortilla-soup
Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
Couple of things, the recipe says that it feeds 8-10, but it fed three adults and two children who had very small portions. Also, the chicken is raw when put into the crockpot =)
Sunday, November 11, 2012
TACO SOUP
1 lb ground meat
1 small can of corn (I just throw in a handful of frozen corn)
1/2 of an onion
1 can of tomato sauce
1 packet of taco seasoning
1 can of diced tomatoes
1 can of pinto or great northern beans drained
4 cups of chicken broth
***Brown the meat and onion then add the remaining ingredients. Simmer for 25 minutes.
This kids love this meal! I put out bowls of cilantro, cheese, sour cream and tortilla chips and let them "decorate" their own soup. Enjoy!
1 small can of corn (I just throw in a handful of frozen corn)
1/2 of an onion
1 can of tomato sauce
1 packet of taco seasoning
1 can of diced tomatoes
1 can of pinto or great northern beans drained
4 cups of chicken broth
***Brown the meat and onion then add the remaining ingredients. Simmer for 25 minutes.
This kids love this meal! I put out bowls of cilantro, cheese, sour cream and tortilla chips and let them "decorate" their own soup. Enjoy!
Tuesday, September 11, 2012
Chicken in the oven
I found this one on Pinterest. I believe the original recipe is from Best Foods.
1/2 cup mayonnaise
1/4 cup parmesan cheese
4 Chicken breasts. (I halfed the breasts to make the cooking time a little faster, if you use whole breasts you will probably need to add time to the total cooking time). \
4 tsp of bread crumbs
** Mix mayo and parmesan cheese in a small bowl. Spread that on top of the chicken. Sprinkle with the bread crumbs and bake for 20 minutes.
1/2 cup mayonnaise
1/4 cup parmesan cheese
4 Chicken breasts. (I halfed the breasts to make the cooking time a little faster, if you use whole breasts you will probably need to add time to the total cooking time). \
4 tsp of bread crumbs
** Mix mayo and parmesan cheese in a small bowl. Spread that on top of the chicken. Sprinkle with the bread crumbs and bake for 20 minutes.
Sunday, September 2, 2012
TEX MEX CHICKEN AND RICE
I love anything that includes Fritos in the ingredients =) Kids loved this one. I got this off of Pinterest from the website: Everyday Insanity.
Tex-Mex Chicken and Rice1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 (10-ounce) can Ro-Tel tomatoes
1 (16-ounce) can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro
Combine 1 cup broth, rice and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed about 6-8 minutes. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking, Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining broth, rice, tomatoes and beans to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked thru and rice is tender 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest for 5 minutes then cut into 1/2 inch slices. Meanwhile let rice mixture stand covered for 5 minutes. Combine Frito's and cheese and cilantro in a bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over the chicken and rice mixture and put under heated broiler until golden.
Everyday Insanity blog.
Tex-Mex Chicken and Rice1 1/2 cups low sodium chicken broth
1 cup long grain white rice
salt and pepper
4 boneless, skinless chicken breasts (about 1 1/2 pounds of chicken)
1 tablespoon vegetable oil
1 (10-ounce) can Ro-Tel tomatoes
1 (16-ounce) can black beans, drained and rinsed
3 cups Frito's, crushed
1 cup shredded Mexican cheese blend
1/3 cup finely chopped fresh cilantro
Combine 1 cup broth, rice and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and microwave until liquid is absorbed about 6-8 minutes. Pat the chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking, Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate.
Add remaining broth, rice, tomatoes and beans to now empty skillet and bring to a boil. Return chicken and juices to skillet and cook, covered over medium low heat until chicken is cooked thru and rice is tender 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest for 5 minutes then cut into 1/2 inch slices. Meanwhile let rice mixture stand covered for 5 minutes. Combine Frito's and cheese and cilantro in a bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over the chicken and rice mixture and put under heated broiler until golden.
Everyday Insanity blog.
Sunday, August 12, 2012
COWBOY CHOW
COWBOY CHOW!
The kids love this meal especially when they get to use the giant Fritos to use as spoons =).
Put all ingredients in a crock pot on low. Cook on low all day. Stir and cut up chicken after it has cooked. I cook up rice and put it on top of the rice. The kids really like to use the large Fritos. Sprinkle with cheese, sour cream, olives, tomatoes, green onions etc.
Tasty Kitchen.
Saturday, August 11, 2012
Three cheese "No Bake" Ziti
I have been trying to learn how to use my electric pressure cooker. I found this recipe on Beth's blog and loved it! Super easy to make!! Enjoy!
Three Cheese "No Bake" Ziti
HIGH PRESSURE 5 MINUTES/ QUICK RELEASE
Ingredients:
Select the Brown setting on your PC and when hot add your sausage and onions. Cook until sausage is browned. Using a spoon or baster, remove any excess fat. Add your water and onions and bring to a boil. Once boiling, stir in your noodles. Now pour in your tomatoes and garlic but DO NOT STIR. The tomatoes can burn on the bottom so you want to make sure they sit on top. Lock lid in place and select HIGH PRESSURE for 5 minutes. When done use the QUICK RELEASE method. Add the Italian Seasoning and stir to break up any noodles stuck together and mix the tomatoes. Stir in the Ricotta and Parmesan until the Ricotta is completely blended and noodles take on a creamy texture. Now sprinkle half the Mozzarella onto the Ziti. Using a large spoon or spatula, gently fold the bottom noodles over the top layer of Mozzarella. Sprinkle the remaining Mozzarella over the top. Replace lid for a few minutes only to melt the top layer of cheese.
Variation: Add 1-2 cans of drained mushrooms with your tomatoes or if using fresh, add when your meat is browned a few minutes before adding water. When using fresh mushrooms, reduce your water to 1 1/4 cups.
For a lighter version omit the Ricotta. I have not tried this as it is just too darn good with it. =)
Three Cheese "No Bake" Ziti
HIGH PRESSURE 5 MINUTES/ QUICK RELEASE
Ingredients:
- 1 lb Italian Sausage, casing removed
- 1/2 onion - chopped
- 2-3 cloves garlic - minced, chopped, left whole, however you want....
- 1 28 oz can diced tomatoes with liquid
- 12 oz Ziti noodles
- 1 1/2 cups water
- 1-2 TBS Italian Seasoning
- 1 cup Ricotta (may use skim)
- 1/4 cup fresh grated Parmesan
- 1 cup shredded mozzarella
Select the Brown setting on your PC and when hot add your sausage and onions. Cook until sausage is browned. Using a spoon or baster, remove any excess fat. Add your water and onions and bring to a boil. Once boiling, stir in your noodles. Now pour in your tomatoes and garlic but DO NOT STIR. The tomatoes can burn on the bottom so you want to make sure they sit on top. Lock lid in place and select HIGH PRESSURE for 5 minutes. When done use the QUICK RELEASE method. Add the Italian Seasoning and stir to break up any noodles stuck together and mix the tomatoes. Stir in the Ricotta and Parmesan until the Ricotta is completely blended and noodles take on a creamy texture. Now sprinkle half the Mozzarella onto the Ziti. Using a large spoon or spatula, gently fold the bottom noodles over the top layer of Mozzarella. Sprinkle the remaining Mozzarella over the top. Replace lid for a few minutes only to melt the top layer of cheese.
Variation: Add 1-2 cans of drained mushrooms with your tomatoes or if using fresh, add when your meat is browned a few minutes before adding water. When using fresh mushrooms, reduce your water to 1 1/4 cups.
For a lighter version omit the Ricotta. I have not tried this as it is just too darn good with it. =)
Sloppy Sandwiches
Sloppy Sandwiches
8 oz ground beef
1 packet sloppy joe seasoning mix
1 can (6 oz) tomato paste
1 large egg
1 tbs water
All-purpose flour
1 can 16.3 oz pillsbury biscuits
1/2 c shredded mozzarella cheese
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil, set aside.
In a medium saucepan combine ground beef and sloop joes seasoning mix. Cook and stir over medium high heat about 10 min or until meat is browned. Drain off fat. Stir in tomato paste; set aside.
In a small bowl, beat together egg and water; set aside.
On a lightly floured surface, roll out each biscuit to a 4 inch circle, turing biscuit with each roll so it doesn't stick.
For sandwiches, spoon 2 tbs meat mixutre and 1 tbs cheese on one side of each biscuit circle. Using a pastry brush, brush a thin layer of the egg mixture around the edge of each dough circle. Fold dough over meat meixure to for a half-circle. Pinch edges together to seal. Place on prepared baking sheet. Lightly brush the top of each sandwich with more of the egg mixture.
Bake for 13 to 15 minutes. Transfer sandwiches to a wire rack. Serve warm.
~Sandra Lee, Semi-Homemade. Fast Fix Family Favorites.
8 oz ground beef
1 packet sloppy joe seasoning mix
1 can (6 oz) tomato paste
1 large egg
1 tbs water
All-purpose flour
1 can 16.3 oz pillsbury biscuits
1/2 c shredded mozzarella cheese
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil, set aside.
In a medium saucepan combine ground beef and sloop joes seasoning mix. Cook and stir over medium high heat about 10 min or until meat is browned. Drain off fat. Stir in tomato paste; set aside.
In a small bowl, beat together egg and water; set aside.
On a lightly floured surface, roll out each biscuit to a 4 inch circle, turing biscuit with each roll so it doesn't stick.
For sandwiches, spoon 2 tbs meat mixutre and 1 tbs cheese on one side of each biscuit circle. Using a pastry brush, brush a thin layer of the egg mixture around the edge of each dough circle. Fold dough over meat meixure to for a half-circle. Pinch edges together to seal. Place on prepared baking sheet. Lightly brush the top of each sandwich with more of the egg mixture.
Bake for 13 to 15 minutes. Transfer sandwiches to a wire rack. Serve warm.
~Sandra Lee, Semi-Homemade. Fast Fix Family Favorites.
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