I made this the other day on a whim. Not sure how it was going to turn out, but I have to admit is was pretty good. And if you have a fondness of the slow cooker like me, you will really like it, because it is really easy.
6 chicken breasts (can be frozen)
1 can corn drained
1 can black beans, rinsed and drained
1 can Rotel
1/2 jar salsa
1 package taco seasoning
8 oz low-fat cream cheese
Garnishes: cheese, sour cream, salsa, guacamole, lettuce, tomatoes
Place chicken in crock pot. Mix corn, black beans, Rotel, salsa, and taco seasoning together. Pour over chicken. Cook on low 7-8 hours. Mix in cream cheese until melted. Shred chicken and replace in slow cooker. Serve on tortillas with garnishes.
Note: I do have to say this has kind of a weird texture and not easy to eat with your hands, so make sure you have a fork ready. But the taste is pretty good.
If at first you don't succeed.....
So, I have been gone for a while. Started this blog at Christmas and then this semester kicked my butt. My diet has been up and down. In December I was diagnosed with diabetes, so what I eat has been all over the place. But I have lost 40 lbs this semester, so that is something. And now the kids are gone and the last day for me is tomorrow!!!! I will be able to keep up with this much better now.
Best Mac and Cheese
I am having some people over tomorrow and one of their favorites is my mac and cheese. Should not really call it mine, got it from Guy's Big Bite,Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ. Best Mac and Cheese I have had. Have to warn this is anti-diet food but it is SOOO good!
2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika
When I make this I usually only make it for a potluck so I double the recipe for a 9x13 pan. Also, I sometimes use 1/2 sharp cheddar and 1/2 mild cheddar or another blend depending on who I am serving it to. My friends like sharp but it is really rich and cheesy so it is up to you!
2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika
Preheat oven to 325 degrees F.
Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
When I make this I usually only make it for a potluck so I double the recipe for a 9x13 pan. Also, I sometimes use 1/2 sharp cheddar and 1/2 mild cheddar or another blend depending on who I am serving it to. My friends like sharp but it is really rich and cheesy so it is up to you!
Creamy Scalloped Potatoes
Made this for Christmas and was super surprised with how easy and yummy it was!
5 lbs. Yukon Gold potatoes, peeled and sliced 1/4 '' thick
1 medium onion, chopped
1 package bacon, cooked and crumbled
8 oz cream cheese
1 cup chives, chopped
2 cups chicken broth
1 cup milk
2 cups Monterrey Jack cheese, shredded
Layer 1/2 of the potatoes, 1/2 the copped onion, and 1/3 crumbled bacon in 9x13 greased pan. Repeat layer with remaining potatoes, onion, and 1/3 bacon, reserving 1/3 for the top later. Melt cream cheese on stove top. Add broth, milk, and chives until bubbly. Pour over potato mixture. Bake covered 1 hour at 375 degrees or until potatoes fork tender. Uncover and top with cheese and remaining bacon. Bake 20-30 minutes longer until cheese melted.
5 lbs. Yukon Gold potatoes, peeled and sliced 1/4 '' thick
1 medium onion, chopped
1 package bacon, cooked and crumbled
8 oz cream cheese
1 cup chives, chopped
2 cups chicken broth
1 cup milk
2 cups Monterrey Jack cheese, shredded
Layer 1/2 of the potatoes, 1/2 the copped onion, and 1/3 crumbled bacon in 9x13 greased pan. Repeat layer with remaining potatoes, onion, and 1/3 bacon, reserving 1/3 for the top later. Melt cream cheese on stove top. Add broth, milk, and chives until bubbly. Pour over potato mixture. Bake covered 1 hour at 375 degrees or until potatoes fork tender. Uncover and top with cheese and remaining bacon. Bake 20-30 minutes longer until cheese melted.
Chicken Tortilla Stew
This is one of my favorite recipes. Especially on a cold day like we are about to be having here!
3 boneless chicken breasts (chopped into bite size pieces)
1/2 onion chopped
2 garlic cloves minced
1 jalapeno pepper, seeded and chopped
2 cans black beans, drained and rinsed
1 small bag frozen corn
3-4 cans chicken broth (depending on how thick you like it)
1 package taco seasoning
1 can diced tomatoes, drained
2 cans tomato soup
2 chicken bouillon cubes
tortilla chips
shredded cheese (I use cheddar or Mexican blend)
sour cream
Cook chicken in olive oil with onion and garlic until chicken starts to brown and onion is tender. Add to pot with corn, black beans, tomatoes, tomato soup, broth, bouillon cubes, seasoning and jalapeno. Add 1/4 to 1/2 bag of tortilla chips (they will dissolve in soup). Simmer at least 30 minutes. Top with sour cream, cheese, and crushed tortilla chips.
3 boneless chicken breasts (chopped into bite size pieces)
1/2 onion chopped
2 garlic cloves minced
1 jalapeno pepper, seeded and chopped
2 cans black beans, drained and rinsed
1 small bag frozen corn
3-4 cans chicken broth (depending on how thick you like it)
1 package taco seasoning
1 can diced tomatoes, drained
2 cans tomato soup
2 chicken bouillon cubes
tortilla chips
shredded cheese (I use cheddar or Mexican blend)
sour cream
Cook chicken in olive oil with onion and garlic until chicken starts to brown and onion is tender. Add to pot with corn, black beans, tomatoes, tomato soup, broth, bouillon cubes, seasoning and jalapeno. Add 1/4 to 1/2 bag of tortilla chips (they will dissolve in soup). Simmer at least 30 minutes. Top with sour cream, cheese, and crushed tortilla chips.
Christmas Morning Casserole
I love Christmas morning; opening presents and eating breakfast with a mimosa! This was our casserole this year.
1 loaf french loaf bread, torn into cubes
1 lb. maple pork sausage, browned an drained
1/2 onion, chopped
1 garlic clove, minced
1 1/2 cup coarsely chopped mushrooms
1 dozen eggs
3-4 cups shredded cheddar cheese (depending on preference – I like more than most)
3 cups milk
2 teaspoons dry mustard
salt and pepper
Saute onion, garlic, and mushrooms in olvie oil over medium heat until tender. In 9×13 greased pan, layer bread cubes (until bottom mostly covered), 1/2 of the sausage, 1/2 of the onion mixture, and 1/2 of the cheese. Repeat layers with remaining bread, sausage, oinon mixture, and cheese. In separate bowl, whisk eggs, milk, dry mustard, salt, and pepper until mixed. Pour over casserole. Bake at 325 degrees for 50-60 minutes or until knife inserted comes out clean.
I make this the night before and refrigerate. Additional baking time will be needed.
I think a finely chopped green or red pepper added to the onion mixture and sauteed would add a great flavor.
1 loaf french loaf bread, torn into cubes
1 lb. maple pork sausage, browned an drained
1/2 onion, chopped
1 garlic clove, minced
1 1/2 cup coarsely chopped mushrooms
1 dozen eggs
3-4 cups shredded cheddar cheese (depending on preference – I like more than most)
3 cups milk
2 teaspoons dry mustard
salt and pepper
Saute onion, garlic, and mushrooms in olvie oil over medium heat until tender. In 9×13 greased pan, layer bread cubes (until bottom mostly covered), 1/2 of the sausage, 1/2 of the onion mixture, and 1/2 of the cheese. Repeat layers with remaining bread, sausage, oinon mixture, and cheese. In separate bowl, whisk eggs, milk, dry mustard, salt, and pepper until mixed. Pour over casserole. Bake at 325 degrees for 50-60 minutes or until knife inserted comes out clean.
I make this the night before and refrigerate. Additional baking time will be needed.
I think a finely chopped green or red pepper added to the onion mixture and sauteed would add a great flavor.
Blueberry Pecan Spring Mix Salad
I am adding this salad to my Christmas dinner this season. Changed it a bit, but the basics came from All Recipes.com.
1/2 cup veg oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 package spring mix lettuce
1 package feta cheese
1 cup fresh blueberries (I am using dried for the season)
1/2 cup chopped pecans
Combine the first five ingredients in jar to make the dressing. In a large salad bowl, toss the spring mix, feta cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
1/2 cup veg oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 package spring mix lettuce
1 package feta cheese
1 cup fresh blueberries (I am using dried for the season)
1/2 cup chopped pecans
Combine the first five ingredients in jar to make the dressing. In a large salad bowl, toss the spring mix, feta cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
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