Recipe :: easy chicken enchiladas

I found this recipe in a diabetic magazine that my mother-in-law left over at my house one day. I'm trying to get back into trying new recipes (three kids put a break on that), and this seemed easy. Looked good, too. So I tried it.

We loved it!!! It has a great flavor, and was super easy to throw together in the crock pot then leave it be. I paired it with some mexican rice. Perfect! 

Easy Chicken Enchiladas

Ingredients

1 lb chicken break halves

1 10.5 oz cream of chicken soup

1/2 cup salsa

1 4 oz can of green chiles

1 tsp chili powder

1/2 tsp cumin

4 cups baby lettuce mix

8 6 in. corn tortillas, warmed

1/2 cup shredded mexican cheese blend

Instructions

1. Place chicken in 1 1/2 quart slow cooker. In a small bowl combine soup, chiles, salsa, chili powder, and cumin; pour over chicken in cooker. Cover and cook on low heat setting 4 to 5 hours.

2. Remove chicken and place in a medium shallow bowl, then shred meat with two forks. Add half of the sauce from the cooker to the shredded chicken and toss to coat.

3. Line a platter with baby lettuce mix. Place 1/3 cup of chicken mix and 1 tsp of cheese down the center of each tortilla; roll up. Arrange on the platter and spoon remaining sauce over enchiladas, then sprinkle with remaining cheese.

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Recipe :: Crock pot chicken and dumplings

Ingredients:
3-4 boneless, skinless chicken breasts (thawed)
2 tbs butter
2 (10 oz) cans of condensed cream of chicken soup
1 (14 oz) can of chicken broth
1 medium onion, diced (or 1 tbs onion powder)
4 large flaky fridge biscuits (I used 6 and cooked the last 2 normally for the kids)

Directions:
1. Place thawed chicken in the crock pot. Add the butter, soup, broth and onions/onion powder. Cook on high 4-6 hours or on low for 8 hours. No stirring!
2. Cut each uncooked biscuit into small pieces and stir into the mix. Continue to cook on high for 30 minutes.
3. Remove chicken and shred with a fork. Return it to the crock pot, mix & serve

Thoughts:
I liked it a lot. Nothing compared to country homestyle chicken and dumplings, but I still liked it. My husband wasn't a fan.

Thanks to Amanda over at threebythirty.com for helping me find this recipe after it got deleted on Facebook.



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Recipes :: pot roast

I make mine for freezing, then pull out and cook in the crock pot when wanted/needed. But if you prefer to cook the day you prepare it, you can do so - just cut out the freezing/dividing part.

Ingredients

Pot Roast - pork roast, rump roast, etc, whatever you fancy

Potatoes

Carrots

Celery

1/2 cup water

Pot roast seasoning

Directions

1. Cut the meat and divide into 2 freezer bags.

2. Cut as many potatoes and carrots into chunks as you want.

3. Cut up a few pieces of celery to throw in for taste - throw in with meat.

When Cooking

1. Let thaw - then place in crock pot.

2. Mix about a 1/2 of the seasoning with 1/2 cup water - pour over meat and veggies.

3. Cook on high for 4 hours, or low for 8 hours.

Recipes :: teriyaki chicken

Ingredients
Medium – Large bag of carrots (cut into slices)
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves (minced)
4 Chicken Breasts
1 cup teriyaki sauce

Directions
Split everything into two gallon freezer bags. Shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice.

Recipes :: shrimp and squash

I made mine to freeze and use it when needed, since it's only my husband who eats shrimp. It would probably make a good crock pot meal, too.

What you need:
1 medium summer squash, cut into 1/4 inch slices
12 ounces medium sized shrimp, peeled and deveined
3 cloves garlic, minced
1 1/2 cups campari tomatoes, quartered
1 teaspoon fresh oregano, minced
1 teaspoon fresh basil, minced
salt and pepper
olive oil

Directions:

1. Heat some olive oil in a non-stick skillet over medium high to high heat. Add squash slices in a single layer and cook for a couple minutes on each side until they start to brown. Remove from pan with a slotted spoon and set aside.
2. Add more olive oil to skillet if needed. Add shrimp and garlic, sprinkle with salt and pepper. and saute over medium high for 3 minutes. Add tomatoes and herbs and cook for about 2 more minutes or until shrimp are cooked through and tomatoes start to soften. Add squash and stir. Remove from heat and serve with rice or pasta.