All about the crock

Going to post a couple of crock pot recipes that we have been enjoying as of late!

Mexican Crockpot Chicken
1 can black beans (Drained)
1 can corn(Drained)
1 can rotel
1 pkg taco seasonings
1 pkg chicken breastes
1 reduced fat cream cheese

Dump all ingredients except for cream cheese into the pot.  Set your timer for however many hours you want....8-10, etc.  About an hour before you are ready to eat, add a block of cream cheese.  That's it!  I love this one, it is so good and you dont even need a knife for the chicken.  If you have a fresh avacodo, top with a couple slices of that and serve with some spanish rice.  DELISH!

Kielbasa in the crock!

We had this at one of my PEO meetings and I loved it.  I am not a green bean or sausage kind of girl but this was good!  Hubby and the boys liked it too!

1 pkg kielbasa sausage
2 cans green beans
2 cans little potatoes (I am sure that's not the correct name but they are little white potatoes! new potatoes perhaps??)

Yep, that is it.  Throw it all in and cook for 8-10 hours.  If worried sausage may be too spicy for kiddos, throw a hot dog in there about 20 min before.  Seriously, this was good!

comfort crock pot

1 pkg chicken breast
cream of chicken soup
chicken broth
mixed veggies
potatoes
carrots
garlic, salt. 
YUM. 
sometimes I melt cheese on it too.


This is courtesy of my friend Sarah.  I haven't had a chance to try this one yet but my cousin Kelly did and they loved it.  It is next on the list!


I am telling you, you can put anything into the crock pot and it comes out yummy!

Crock Pot Chicken and Rice

Take 4 or 5 frozen chicken breasts and place them in the crock pot. Mix a medium size container of sour cream (ff or lite work fine!), can of cream of mushroom soup, and one package of onion soup dry mix. Pour over chicken and cook on high for about 5 hours then switch to warm or cook on low all day. YUMMY!


Serve with rice and a side of veggies...delicious and healthy comfort food!

Italian Crockpot chicken

1 pkg chicken breasts chopped into 1" strips
14.5 oz diced tomatoes, drained
jar of quartered artichoke hearts, drained
can of mushrooms, drained
2 Tbsp Dijon
1/4 c red wine (i used Cabernet)

Mix it all together and let it sit!  I put mine on a 1/2c rice and had steamed mixed veggies for the side!  So good!  Chicken in the crock is really tasty and shreds so easily, delish!!  It may not look pretty, but it tastes darn good!  Try it out...what do you think?

ww Spinach Enchiladas

This is a staple in our house. It is fast, it is easy, it is YUMMY, and it is ww friendly.

Ingredients:
1 pkg frozen spinach (I nuc mine in the microwave for about 5 min and then drain/squeeze out some of the liquid)
4 large tortillas (I use the low fat ones)
16 oz Ricotta cheese (I use either the low fat or part skim ones)
shredded mozzarella cheese
shredded cheddar cheese
salsa
onion powder
garlic salt
dried oregano
pepper

1) Preheat oven to 350.
2) Mix together the ricotta and a handful of mozzarella cheese...somewhere between 1/2c and 1c. Add in about 1tsp onion powder, 1/2tsp garlic salt and 1/4tsp pepper. Mix it all up!
3) Score the mixture into fourths. Top each tortilla with a 1/4 of your mixture and roll it up and fold the ends in.
4) Top with salsa and shredded cheddar. Hubby likes his HOT so I add jalapenos to his 2 enchiladas.
5) cover with foil and bake for 20 minutes.
6) Take foil off and bake for an additional 10 minutes or so until cheese is melted.

And that's it! These guys are big 2, so we serve ours with a side of black beans and each eat one enchilada and have 2 leftover for the next night! I think they come out to be about 7 pts per enchilada so not bad when you are only eating 1. Enjoy!

Easy Mexican Casserole

Easy Mexican Casserole

SingForYourSupperBlog.com
(Printable Recipe)

1 pound lean ground beef
1 can Ranch Style beans (I used the ones that already had some onion in them)
1 10-12 ounce bag tortilla chips, crushed (I just crushed enough for a thin layer)
1 can Ro-tel tomatoes drained
1/2 small onion, chopped
2 cups shredded cheddar cheese, divided (I didnt use quite that much, just enough for good covering and i used 2%)
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving (or fresh avocado like we did!)

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish (I actually used a square one, the layers looked to spread thin to me in the rectangle one). Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Try it, you will like it! And check out this yummy blog too! :)

ww chicken parmesan

1 pkg chicken breasts
lite mayo
Italian bread crumbs
tomato
basil
mozarella
olive oil
salt and pepper

Preheat oven to 375.
Salt and pepper the chicken breasts
Lightly coat in mayo, just enough to get the crumbs to stick
dredge in bread crumbs
Top with basil leaves (if you don't have fresh, just sprinkle some dried basil on)
Top with thinly sliced tomatoes
Drizzle with olive oil lightly
sprinkle with mozzarella

Bake about 15 minutes or until the chicken is cooked.  I sometimes have trouble with that and I have found that pounding the chicken thinner does in fact help!

Serve with a side salad....delish!

Roxy's Baked Ziti

We got this from my friend Roxanne and it quickly became one of our all time fav meals.  So delish and so easy! Here we go...

1 lb ground beef
1 box tube pasta *we always use wheat pasta and love it, can't even tell the difference.
1 jar spaghetti sauce
mozarella cheese
Lite cream cheese

1. Preheat the oven to 350.
2. Brown the beef.  Drain.  Add in spaghetti sauce and warm.
3.  Boil the pasta.  Drain.
4.  In a casserole dish, put a layer of pasta down.  Top with meat mixture.  Add in a few spoonfuls of cream cheese scattered around.  Sprinkle with Mozzarella.
5. Repeat!

Put in the oven for about 20-30 minutes until brown and bubbly.  We LOVE it every time and it tastes just as good the next day!!