Archive for April, 2012

Salsa Chicken Take 2

This new recipe for salsa chicken took a roundabout way of getting here. It all started when I came across this recipe for Salsa Chicken Pasta and decided it sounded really, really good. The only problem was, I didn’t have any leftover salsa chicken on hand. I decided to make some salsa chicken early in the week to use as a taco filling, then use the leftovers for the Salsa Chicken Pasta.

I immediately went to my go-to recipe for Salsa Chicken, but decided I wanted something different this time around. Stephanie Cooks recommended this recipe, so I decided to give it a shot.

This recipe was so good! It was much lighter than my original Salsa Chicken recipe, as it wasn’t weighed down by the heaviness (both in taste and in calories) of the cream of mushroom soup and sour cream. I really enjoy both of these salsa chicken recipes, so I can see myself going back and forth between the two depending on what I’m in the mood for at the time.


Salsa Chicken

1.5 lb. chicken breasts
8 oz. tomato sauce
1 cup salsa
1/4 cup taco seasoning (or 1 packet)
1 tsp. cumin

Directions:
Combine all ingredients in your crockpot, stirring to combine. Cook on low for 6-8 hours. At end of cook time, shred with two forks. Enjoy!

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Menu April 21-27

You may notice a theme here. And no, I’m not necessarily craving Mexican food. I bought a jar of ranch dressing mix from Sam’s Club awhile ago, and it’s about to expire. So, this is my way of using up as much of it as possible!

And, what’s even better, is that every single one of these links are crockpot recipes! I needed to give myself an easy week. 🙂

Saturday: Taco Soup
Sunday: Ground Chicken Tacos
Monday: something from the freezer
Tuesday: Salsa Ranch Chicken Taco Salads
Wednesday: Cream Cheese Chicken Chili
Thursday: Book club! I’m making Cream Cheese Sausage Dip
Friday: Pizza night

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Chicken Taco Bowls

Source: Budget Bytes

I made this recipe as part of my online cooking club. I love almost any Mexican recipe, so I was really excited to try this one.

It wasn’t until we were eating dinner that I realized this tasted very similar to something that I had made before: Santa Fe Chicken. After investigating this recipe that I had blogged in July of last year, I saw that the ingredients are, in fact, pretty similar. However, I prefer this Chicken Taco Bowls recipe because the ingredients are even simpler and cheaper. Why use two cups of chicken broth when you don’t have to? This will definitely be one of my go-to recipes when I need to come up with a meal with pantry staples.

Chicken Taco Bowls
1.5 lb. chicken breasts
16 oz. salsa
1 can black beans, drained and rinsed
8 oz. frozen corn
1 tbsp. chili powder
1/2 tbsp. cumin
1/2 tbsp. minced garlic
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. salt
black pepper to taste

Directions:
Place the chicken breasts in your crockpot. Then, dump in the rest of the ingredients and stir to combine. (Add about 1/4 cup water if your mixture seems too thick.) Cook on low for 8 hours. At end of cook time, shred chicken and stir back into the mixture. Serve over rice. Top with cheese and cilantro, if desired.

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Menu April 14-20

Saturday: Pizza Night
Sunday: Turkey Sloppy Joes w/ chips
Monday: Mac and cheese with salad
Tuesday: Leftover sloppy joes
Wednesday: Cheesy Chicken and Ranch Casserole
Thursday: Bean and cheese enchiladas
Friday: Taco Soup

Shared at Menu Plan Monday.

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Meatball and Veggie Stew

This is one of those recipes that I wish I had made when it was still cold out. Doesn’t that look like such a warm and inviting stew?? Mmm.

Well, even though summer is quickly approaching, I can see myself making this recipe again soon. Who cares if it’s warm out? This was delicious, and oh, so easy.  You could change up the flavors, too, by adding as many or as few vegetables as you want! This recipe is pretty versatile.

So give this dish a try now or save it until winter. Either way, you should definitely try it!


Meatball and Veggie Stew
Source: Lauren’s Kitchen, who found it at Better Homes and Gardens

16 to 18 oz. package frozen cooked meatballs
1/2 cup frozen broccoli
1/2 cup frozen corn
1 red bell pepper, chopped
14.5 oz. can diced tomatoes, undrained
2 cloves garlic
12 oz. jar gravy
1/3 cup water
1 1/2 tsp. dried basil

Directions:
Place meatballs and vegetables in your crockpot.

In a medium bowl, stir together tomatoes, garlic, gravy, water, and basil; pour over meatballs and vegetables.

Cook on low for 6-8 hours or high for 3-4 hours. Serve on its own or over egg noodles. Enjoy!

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Menu April 7-13

Saturday: Pulled Pork Sandwiches and mashed potatoes
Sunday: Easter dinner with family
Monday: Pierogi Casserole
Tuesday: Taco Night #1
Wednesday: leftovers
Thursday: Taco Night #2
Friday: pizza night

Shared at Menu Plan Monday.

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Baked Potato Soup

I don’t know about you, but I have the hardest time going through an entire bag of potatoes before they go bad. I hate wasting food, but with potatoes, I just can’t help it. It’s not a huge problem, I guess, because they’re really cheap, but I still feel bad. So that’s why I put this on the menu during the same week I had planned on having Zuppa Toscana. I bought an 8-pound bag of potatoes for $3, and between both dishes, it used up about half of the bag. Then, maybe some baked potatoes for lunch on the weekend and some oven fries next week, and that should just about do it!

I had made a baked potato soup one other time, but wanted to try something different. I had saved this recipe from A Year of Slow Cooking, and since I had all the ingredients on hand—well, I had found a winner!

This soup was very good. It was just the right amount of thickness—not too thick, not too thin. The cream cheese made it nice and creamy, and the seasonings were great. I used 1/2 tsp. of red pepper, which almost made it a little too spicy. I might cut it back next time, but if you like spiciness, go for the 1/2 tsp.

Baked Potato Soup
2.5 lb. potatoes, peeled and diced into 1- to 2-inch chunks
1/4 cup onion, diced
4 cloves garlic, minced
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. red pepper
4 cups chicken broth
8 oz. cream cheese

Directions:
Place the potatoes into your crockpot. Add onion and garlic. Sprinkle in the seasonings, and pour in the broth. Cook on low for 8 hours, or on high for 4. At end of cook time, use a potato masher or an immersion blender to mash the potatoes in the soup.

After smashing the potatoes, crumble in the cream cheese and put the lid back on. Cook on high for about 30 minutes, or until the cream cheese is melted and completely incorporated. Stir a few times during the 30 minutes.

Top with crumbled bacon, green onions, and cheddar cheese. Enjoy!

This makes about 6 servings.

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