Saturday - Crockpot Chili
Sunday - leftovers
Monday - Simple Chicken Stew (recipe from the book Cheap, Fast, Good page 49)
Tuesday - homemade pizza and wings
Wednesday - going out for dinner
Thursday - Crockpot Chimichangas
Friday - Small Groups
Friday, July 17, 2009
Monday, July 13, 2009
Slow Cooker Chimichangas
Slow Cooker Chimichangas
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Ingredients:
1 1/2lbs boneless, skinless chicken breasts
1 TBSP taco seasoning powder
1 can Rotel diced tomatoes w/green chiles, drained
1/2 c onion, finely diced
1 clove garlic, minced
1/2 c chicken broth (or water)
shredded cheese (we used a Mexican blend)
8 Burrito size tortillas
your favorite toppings (we used sour cream and salsa verde....this made it over the top!)
Directions:
Lay chicken in crockpot and evenly sprinkle taco seasoning, cover with drained tomatoes and chiles, onion and garlic. Pour the broth along the side of the chicken. Cover and cook on low for 8 hours.
Shred chicken with forks. Lay burritos inside two damp papertowels and warm in microwave for 1 minute. Heat small amount of canola oil in a skillet. Place about 1/4 to 1/2 c of chicken mixture in middle of tortilla. **NOTE: use a slotted spoon to scoop up mixture, you don't want the juice in your tortilla, it will get soggy** Add 1 tbsp of shredded cheese, fold burrito style and place seam-side down (very important b/c you want it to seal shut) in hot pan. Fry on each side for about 3 minutes or until golden brown. Repeat with remaining burritos. Serve with favorite toppings! This will probably serve 4 adults, although I only ate 1 1/2 of these...they are filling.
I haven't tried this but it sounds wonderful!
Wednesday, July 8, 2009
Impossible Pizza Pie
Impossible Pizza Pie
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick
1 cup milk
2 eggs
1 (8 ounce) can pizza sauce
1/2 (3 1/2 ounce) package sliced pepperoni
1/4 cup chopped green bell pepper
3/4 cup shredded mozzarella cheese
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle onion and Parmesan cheese into pie plate.
Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes.
Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.
Makes 6 to 8 servings.
1 Serving: 210 calories (120 calories from fat); 13 g fat (5 g saturated); 90 mg cholesterol; 670 mg sodium; 13 g carbohydrate (1 g dietary fiber); 12 g protein
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