Have a set of yummy things I've made in my crock pot lately :)
First up was a week ago Dad & I had this slow cooker tamale pie, it was like chili with cornbread cooked right on top. Quite yummy :)
Tonight's dinner is slow cooker chicken taco soup with whole wheat beer bread. Yum!
Both have kind of a mexican/chili flare ;)
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Thursday, October 14, 2010
Tuesday, February 16, 2010
Moterrey chicken & Spanish Rice
I originally got the chicken recipe off of a website called www.aimeesadventures.com, not sure if its still active or not. Think I got this one back in 2005 on my first run of WW.
I like this chicken recipe because you can scale it to the number of chicken breasts you have. Like tonight I only have 3 so I will just 3/4 cup cheese and 3 Tbsp of BBQ and bacon bits (1/4c = 4 Tbsp for those of you who forget) :)
Monterrey Chicken
4 boneless skinless chicken breasts
1/4 cup bbq sauce
1/4 cup real bacon bits
1 cup colby blend shredded cheese
1 can rotel (diced tomatoes & chiles), drained.*
sliced green onions (optional)
ground black pepper
Preheat oven to 400 degrees. Pound out the chicken to flatten. Season each with a little pepper. Cook the chicken in a skillet over medium-low until cooked thru (no longer pink). Place each breast on a coated (with cooking spray) jelly roll (cookie sheet with sides) or large brownie pan and top each breast with 1 Tbsp BBQ sauce, 1/4 cup cheese, 1/4 cup rotel, green onions, and 1 Tbsp bacon bits.
Bake until cheese has melted (about 5 minutes).
* Recipe calls for 14oz but my can is 10oz and will be fine for 3 breasts.
Spanish Rice
6 servings / 3 points
1 can (14.5 oz) chicken broth
1 can (14.5 oz) stewed tomatoes (I've also used diced ok)
1 cup uncooked longrain rice
1 tsp olive oil
1 tsp chili powder
1/4 tsp italian seasoning
1/4 tsp garlic salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
I like this chicken recipe because you can scale it to the number of chicken breasts you have. Like tonight I only have 3 so I will just 3/4 cup cheese and 3 Tbsp of BBQ and bacon bits (1/4c = 4 Tbsp for those of you who forget) :)
Monterrey Chicken
4 boneless skinless chicken breasts
1/4 cup bbq sauce
1/4 cup real bacon bits
1 cup colby blend shredded cheese
1 can rotel (diced tomatoes & chiles), drained.*
sliced green onions (optional)
ground black pepper
Preheat oven to 400 degrees. Pound out the chicken to flatten. Season each with a little pepper. Cook the chicken in a skillet over medium-low until cooked thru (no longer pink). Place each breast on a coated (with cooking spray) jelly roll (cookie sheet with sides) or large brownie pan and top each breast with 1 Tbsp BBQ sauce, 1/4 cup cheese, 1/4 cup rotel, green onions, and 1 Tbsp bacon bits.
Bake until cheese has melted (about 5 minutes).
* Recipe calls for 14oz but my can is 10oz and will be fine for 3 breasts.
Spanish Rice
6 servings / 3 points
1 can (14.5 oz) chicken broth
1 can (14.5 oz) stewed tomatoes (I've also used diced ok)
1 cup uncooked longrain rice
1 tsp olive oil
1 tsp chili powder
1/4 tsp italian seasoning
1/4 tsp garlic salt
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.
Wednesday, February 10, 2010
Chicken Tamale Casserole
Since I began watching what I ate again, one thing I really missed is mexican food. I love the stuff, can't get enough. So when this recipe came up on the recipe review board on WW online, I was quite excited. I'm trying it for the first time tonight, hope its good :)
Chicken Tamale Casserole
Yield: 8 servings (I am making it 6, I know I'll want to eat a lot and I'll take the extra few points.)
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (i.e. martha white or jiffy)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (I'm doing a pound of chicken diced)
1/2 cup sour cream (I like RF)
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. (Original poster notes: It took way longer to set for me, like 30 min at least) Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Chicken Tamale Casserole
Yield: 8 servings (I am making it 6, I know I'll want to eat a lot and I'll take the extra few points.)
Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (i.e. martha white or jiffy)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast (I'm doing a pound of chicken diced)
1/2 cup sour cream (I like RF)
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. (Original poster notes: It took way longer to set for me, like 30 min at least) Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Monday, October 12, 2009
new chili recipe
Ever since I had my daughter in 2007 I can't seem to stomach my old chili recipe that would make your eyes water and slap you around a bit as you ate it. ;) So I went on the hunt for a new one, and this chili recipe on allrecipes.com has good reviews, and the name is pretty awesome :) Boilermaker Tailgate Chili
BUT true to form I decided to start making it during naptime and didn't have everything... so I'll copy/paste the ingredients, to show what I changed, and then review it after dinner. I hope to make the original at some point. I also halved the recipe because we didn't need 12 servings of chili for 3 people.
INGREDIENTS (bold are changes)
1 1/2 lbs stew beef, browned/drained and diced up
1 30oz can chili beans, drained
1 (14 ounce) can petite diced tomatoes with juice
2 (10 ounce) cans rotel (tomatoes & chili peppers)
1 slightly larger than a golfball yellow onion, chopped
1/2 tsp celery seed
1/2 green bell pepper, seeded and chopped (was frozen)
1 tablespoon bacon bits
beef base powder (had about 1 1/2 tbsp left so thats what went in)
1/4 cup beer
2 tablespoons chili powder
1/2 tablespoon Worcestershire sauce
1/2 tablespoon minced garlic
1/2 tablespoon dried oregano
1 teaspoons ground cumin
1 teaspoons hot pepper sauce (e.g. Tabasco™)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon white sugar
we'll be using tostitos and whatever shredded cheese I have that will go with chili, it will be either cheddar or mexican blend. It smells really good :) Will review later.
after dinner:
It did have a lot of bite, Chris loved it with the stew beef instead of ground beef, Dad and I thought it was a bit too spicy. I will make it again and tweak to make it more my own. But if you don't like super spicy you may want to tone down the tabasco sauce and/or chili powder or cayenne pepper.
BUT true to form I decided to start making it during naptime and didn't have everything... so I'll copy/paste the ingredients, to show what I changed, and then review it after dinner. I hope to make the original at some point. I also halved the recipe because we didn't need 12 servings of chili for 3 people.
INGREDIENTS (bold are changes)
1 1/2 lbs stew beef, browned/drained and diced up
1 30oz can chili beans, drained
1 (14 ounce) can petite diced tomatoes with juice
2 (10 ounce) cans rotel (tomatoes & chili peppers)
1 slightly larger than a golfball yellow onion, chopped
1/2 tsp celery seed
1/2 green bell pepper, seeded and chopped (was frozen)
1 tablespoon bacon bits
beef base powder (had about 1 1/2 tbsp left so thats what went in)
1/4 cup beer
2 tablespoons chili powder
1/2 tablespoon Worcestershire sauce
1/2 tablespoon minced garlic
1/2 tablespoon dried oregano
1 teaspoons ground cumin
1 teaspoons hot pepper sauce (e.g. Tabasco™)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon white sugar
we'll be using tostitos and whatever shredded cheese I have that will go with chili, it will be either cheddar or mexican blend. It smells really good :) Will review later.
after dinner:
It did have a lot of bite, Chris loved it with the stew beef instead of ground beef, Dad and I thought it was a bit too spicy. I will make it again and tweak to make it more my own. But if you don't like super spicy you may want to tone down the tabasco sauce and/or chili powder or cayenne pepper.
Saturday, February 21, 2009
recent recipe experiments and an old favorite
I made this the other night, Aloha Chicken. Next time I will probably get boneless chicken as I hate dealing with bones when I eat. I also threw the whole can of pineapple in and used fresh ginger (in a jar) rather than ground. Had good flavor without being overpowering, Dad and Chris liked it too. We had it with rice, peas/carrots and an Asian dressing salad.
When Chris was working late one night and Dad was at Knights of Columbus I had this Easy Quiche. It was really good (and really easy) but just make sure you use the correct pan. I had an opportunity with a river of quiche in my kitchen because I was dumb and used a pan with a bottom that comes out. Liquid finds the path of least resistance ;) I used a mozzarella blend instead of cheddar and it was still good :)
This cheddar beer bread was disgusting, never ever make it. Way too heavy on the seasonings to make it as written, I didn't have time to read the reviews.
The old favorite is the chicken enchiladas we've made for years. I think it is originally from a cookbook called the Colorado Cache cookbook. It's what's for dinner tonight with some of the chichis corn cake stuff you add a can of corn, butter, & water to and bake :)
CHICKEN ENCHILADAS
2 large chicken breasts, poached
1 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1 – 16 oz can diced tomatoes
1 – 8 oz can tomato sauce
¼ cup chopped, mild green chilies
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
12 corn tortillas
2 cups Monterrey jack
Cut chicken in strips and salt to taste; set aside. In a saucepan sauté onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, oregano and basil. Bring to a boil, reduce heat and simmer, covered for approximately 20 minutes. Remove from heat; dip each tortilla in tomato mixture to soften. Place a piece of chicken and two tablespoons of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 F for 40 minutes.
When Chris was working late one night and Dad was at Knights of Columbus I had this Easy Quiche. It was really good (and really easy) but just make sure you use the correct pan. I had an opportunity with a river of quiche in my kitchen because I was dumb and used a pan with a bottom that comes out. Liquid finds the path of least resistance ;) I used a mozzarella blend instead of cheddar and it was still good :)
This cheddar beer bread was disgusting, never ever make it. Way too heavy on the seasonings to make it as written, I didn't have time to read the reviews.
The old favorite is the chicken enchiladas we've made for years. I think it is originally from a cookbook called the Colorado Cache cookbook. It's what's for dinner tonight with some of the chichis corn cake stuff you add a can of corn, butter, & water to and bake :)
CHICKEN ENCHILADAS
2 large chicken breasts, poached
1 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1 – 16 oz can diced tomatoes
1 – 8 oz can tomato sauce
¼ cup chopped, mild green chilies
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
12 corn tortillas
2 cups Monterrey jack
Cut chicken in strips and salt to taste; set aside. In a saucepan sauté onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, oregano and basil. Bring to a boil, reduce heat and simmer, covered for approximately 20 minutes. Remove from heat; dip each tortilla in tomato mixture to soften. Place a piece of chicken and two tablespoons of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 F for 40 minutes.
Monday, January 12, 2009
Mexican Lasagna
This was dinner last night, I am calling it Mexican Lasagna. I originally found something similar on the weightwatchers online boards back in 2005 the first time i was on it, I think they called it easy enchilada casserole. I haven't run it thru the points calculator with the changes I've made.
The original recipe called for it to be made in a 7x11 pan, I used the 2.5 quart oval corningware I have and it was just the right size.
Mexican Lasagna
soft tortilla shells (I used the mission large ones so only needed 4, will need more for smaller shells)
1 lb lean ground beef
1 can reduced fat cream of chicken soup
1 can (15oz) Hunt's fire roasted diced tomatoes
1 small cooking onion diced (or can use 1 - 2 Tbsp dehydrated onion)
1 heaping Tbsp minced garlic
10 pickled jalapeno slices, diced (I buy the old el paso ones)
2 Tbsp Chili powder (or less if you don't spice)
1 Tbsp cumin powder
cilantro to taste (some people don't like it, I love it. can substitute parsley if you're not a fan or omit all together)
Pam
8 oz velveeta light, cubed
1 can fat free refried beans (I added this, I love refried beans).
1/3 cup sargento mexican blend shredded cheese
brown the meat in a large skillet, drain, wipe pan clean then return meat to the pan. Add tomatoes, jalapenos, spices, garlic, onion, and soup. Stir until combined, I let it simmer a few minutes while I prepped the casserole dish.
Pam the casserole dish well. Tear up tortillas and layer on bottom of casserole in large pieces covering the bottom. I double layered it (2 tortillas thick). Spread entire can of refried beans on top of tortillas. Top with 1/2 of the meat/tomato mixture. Sprinkle 1/2 of the cubed velveeta over top. Place another layer (2 tortillas thick) of the torn tortillas. Add the remaining meat mixture, the remaining velveeta, sprinkle mexican blend cheese over top.
Bake @ 350 for 30 minutes
The original recipe called for it to be made in a 7x11 pan, I used the 2.5 quart oval corningware I have and it was just the right size.
Mexican Lasagna
soft tortilla shells (I used the mission large ones so only needed 4, will need more for smaller shells)
1 lb lean ground beef
1 can reduced fat cream of chicken soup
1 can (15oz) Hunt's fire roasted diced tomatoes
1 small cooking onion diced (or can use 1 - 2 Tbsp dehydrated onion)
1 heaping Tbsp minced garlic
10 pickled jalapeno slices, diced (I buy the old el paso ones)
2 Tbsp Chili powder (or less if you don't spice)
1 Tbsp cumin powder
cilantro to taste (some people don't like it, I love it. can substitute parsley if you're not a fan or omit all together)
Pam
8 oz velveeta light, cubed
1 can fat free refried beans (I added this, I love refried beans).
1/3 cup sargento mexican blend shredded cheese
brown the meat in a large skillet, drain, wipe pan clean then return meat to the pan. Add tomatoes, jalapenos, spices, garlic, onion, and soup. Stir until combined, I let it simmer a few minutes while I prepped the casserole dish.
Pam the casserole dish well. Tear up tortillas and layer on bottom of casserole in large pieces covering the bottom. I double layered it (2 tortillas thick). Spread entire can of refried beans on top of tortillas. Top with 1/2 of the meat/tomato mixture. Sprinkle 1/2 of the cubed velveeta over top. Place another layer (2 tortillas thick) of the torn tortillas. Add the remaining meat mixture, the remaining velveeta, sprinkle mexican blend cheese over top.
Bake @ 350 for 30 minutes
Subscribe to:
Posts (Atom)