4 boneless skinless chicken breasts
1 cup ketchup
1 can condensed tomato soup
1 large green pepper, chopped
1/4 cup packed brown sugar
1/3 cup balsalmic vinegar
1 tsp ground mustard
1 can pineapple chunks, undrained
Spray inside of crock pot with nonstick cooking spray. Cut chicken breasts in half. Place chicken in crock pot. Mix other ingredients, and pour over chicken. Cook on low for 5 hours. Serve over rice. (You can also bake this in the oven in a 9x13-inch baking dish for 1 hour at 375.)
Taken from smittenwithmykitchen.blogspot.com
Wednesday, February 3, 2010
Cheese Chicken Enchiladas
3 large chicken breasts, cooked
1 bag Mexican shredded cheese
1 small onion, chopped
1 large can Red enchilada sauce
24 corn tortillas
Preheat oven to 350. Shred chicken into a bowl, add 1 cup shredded cheese and onion. Spray a 9x13-inch baking dish with nonstick spray. Warm corn tortillas in the microwave (put a damp paper towel between each one and stick the stack in the microwave for 30-60 seconds ... it softens them the same way frying would). Assemble your enchiladas by dipping one tortilla into the sauce then filling with the chicken mixture, roll and place to the end of the pan. Continue until all the tortillas have been used. Cover with remaining sauce and cheese. Bake at 350 for 25 minutes.
1 bag Mexican shredded cheese
1 small onion, chopped
1 large can Red enchilada sauce
24 corn tortillas
Preheat oven to 350. Shred chicken into a bowl, add 1 cup shredded cheese and onion. Spray a 9x13-inch baking dish with nonstick spray. Warm corn tortillas in the microwave (put a damp paper towel between each one and stick the stack in the microwave for 30-60 seconds ... it softens them the same way frying would). Assemble your enchiladas by dipping one tortilla into the sauce then filling with the chicken mixture, roll and place to the end of the pan. Continue until all the tortillas have been used. Cover with remaining sauce and cheese. Bake at 350 for 25 minutes.
Cilantro Chicken
4 boneless skinless chicken breasts
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese. Bake 7 minutes to melt the cheese.
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese. Bake 7 minutes to melt the cheese.
Crock Pot Lasagna
1lb lean ground beef
1 jar spaghetti sauce
2 cups cottage cheese
2 cups mozarrella cheese
1/2 cup parmesan cheese
6 regular lasagna noodles (not cooked)
1/4 cup water
In frying pan, brown ground beef and drain fat. Add water and spaghetti sauce, leaving a little to cover the bottom of the crock pot. Stir until well blended. Line crock pot with very thin layer of sauce, then top with 2-3 lasagna noodles that are broken and shaped to crock pot. Cover noodles with half the cottage cheese, half the mozarrella cheese, and half the parmesan cheese, then top cheeses with half the meat mixture. Repeat layers with the rest of the ingredients. Cook on low 4 hours.
Taken from justamomha.com
1 jar spaghetti sauce
2 cups cottage cheese
2 cups mozarrella cheese
1/2 cup parmesan cheese
6 regular lasagna noodles (not cooked)
1/4 cup water
In frying pan, brown ground beef and drain fat. Add water and spaghetti sauce, leaving a little to cover the bottom of the crock pot. Stir until well blended. Line crock pot with very thin layer of sauce, then top with 2-3 lasagna noodles that are broken and shaped to crock pot. Cover noodles with half the cottage cheese, half the mozarrella cheese, and half the parmesan cheese, then top cheeses with half the meat mixture. Repeat layers with the rest of the ingredients. Cook on low 4 hours.
Taken from justamomha.com
Southwestern Beef Wraps
1 onion, chopped
2 1/2lb beef roast, trimmed of fat but left whole
1 heaping tsp chili powder
1 heaping tsp garlic powder
1 heaping tsp cumin
1 heaping tsp salt
2 bell peppers (or 1 bell pepper and 1 red, yellow, or orange pepper)
14 1/2oz can of Mexican-style diced tomatoes or 1 can Rotel
Small flour tortillas
Desired toppings: salsa, guacamole, shredded cheese, chopped cilantro, etc.
Place onion in bottom of slow cooker. Mix spices together and rub them over roast. Place roast over onions and place peppers on roast. Then pour canned tomatoes on everything. Cook on high for 5-6 hours or low from 8-9 hours (or high until boiling and then low until dinner time - if you start it in the morning). Shred meat and serve with desired toppings.
Taken from ourbestbites.com
2 1/2lb beef roast, trimmed of fat but left whole
1 heaping tsp chili powder
1 heaping tsp garlic powder
1 heaping tsp cumin
1 heaping tsp salt
2 bell peppers (or 1 bell pepper and 1 red, yellow, or orange pepper)
14 1/2oz can of Mexican-style diced tomatoes or 1 can Rotel
Small flour tortillas
Desired toppings: salsa, guacamole, shredded cheese, chopped cilantro, etc.
Place onion in bottom of slow cooker. Mix spices together and rub them over roast. Place roast over onions and place peppers on roast. Then pour canned tomatoes on everything. Cook on high for 5-6 hours or low from 8-9 hours (or high until boiling and then low until dinner time - if you start it in the morning). Shred meat and serve with desired toppings.
Taken from ourbestbites.com
Skinny Tortilla Soup
1 can (16oz) fat-free refried beans
1 can (15oz) black beans, rinsed and drained
1 can (14 1/2oz) reduced-sodium chicken broth
1 1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shreded cheddar cheese (divided)
28 baked tortilla chips, divided
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for ten minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
(If you want to make this in the slow cooker, it only takes about 1 1/2 hours to heat through on high. Add the cheese at the end!).
Makes 7 (1 cup) servings.
Taken from smittenwithmykitchen.blogspot.com
1 can (15oz) black beans, rinsed and drained
1 can (14 1/2oz) reduced-sodium chicken broth
1 1/2 cups frozen corn
3/4 cup chunky salsa
3/4 cup cubed cooked chicken breast
1/2 cup water
2 cups (8 ounces) reduced-fat shreded cheddar cheese (divided)
28 baked tortilla chips, divided
In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for ten minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
(If you want to make this in the slow cooker, it only takes about 1 1/2 hours to heat through on high. Add the cheese at the end!).
Makes 7 (1 cup) servings.
Taken from smittenwithmykitchen.blogspot.com
Red Pepper & Basil Chicken
Chicken
Mozarrella Cheese
Salt
Pepper
Basil
Garlic
Red Pepper, chopped
Red Onion, chopped
Cook the chicken in a frying pan with salt, pepper, basil, and garlic. When it is almost done add the red pepper, red onion, and mozarrella cheese. Cover with lid or tin foil and cook for a couple more minutes until the veggies are done and cheese is melted.
Taken from feelgreatineightrecipes.blogspot.com
Mozarrella Cheese
Salt
Pepper
Basil
Garlic
Red Pepper, chopped
Red Onion, chopped
Cook the chicken in a frying pan with salt, pepper, basil, and garlic. When it is almost done add the red pepper, red onion, and mozarrella cheese. Cover with lid or tin foil and cook for a couple more minutes until the veggies are done and cheese is melted.
Taken from feelgreatineightrecipes.blogspot.com
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