This is another recipe we tried this week, and it was oh, so easy! And the pork chops just melted in your mouth!
4 (or I did 6 thin ones) pork chops
Ranch seasoning
Cream of chicken soup
Warm some oil in a pan and quickly brown pork chops on each side over medium heat. (Do not cook through, just brown them.) Place in crockpot and sprinkle ranch seasoning over them. (I'm talking about the packets, not the actual dressing. I have a big tub from Costco, so that it what I used.) Pour the cream of chicken soup over the pork chops and cook on low for 5-6 hours or high for 3-4 hours. Serve with mashed potatoes.
Submitted by: Gina
Monday, September 10, 2012
CrockPot Chicken Tortilla Soup
This recipe comes originally from Miller Musings. You can see the original post here.
We had Nana, Papa, and Johnny over last night when we tried it out and everyone gobbled it up. It's easy and so yummy! I'll share the small changes I made at the bottom, but am posting the recipe as I found it.
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (we used a Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
Ok, the changes I made were cutting back on the spices a bit. It still had quite a kick and I probably only did 3/4 Tbsp. instead of the whole Tbsp. it called for on the spices. I also didn't add any water at all. I didn't drain the corn, though. I wasn't sure if you were supposed to and I didn't. It was still plenty soupy, but if you like it even more soupy, then add the water. If we had added the water it probably would have helped cut the kick out of the spices a bit. I just have to add that my house still smells so yummy this morning from this cooking all day yesterday! Hope you like it! I know it's a keeper for our family!
Submitted by: Gina
We had Nana, Papa, and Johnny over last night when we tried it out and everyone gobbled it up. It's easy and so yummy! I'll share the small changes I made at the bottom, but am posting the recipe as I found it.
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (we used a Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
Ok, the changes I made were cutting back on the spices a bit. It still had quite a kick and I probably only did 3/4 Tbsp. instead of the whole Tbsp. it called for on the spices. I also didn't add any water at all. I didn't drain the corn, though. I wasn't sure if you were supposed to and I didn't. It was still plenty soupy, but if you like it even more soupy, then add the water. If we had added the water it probably would have helped cut the kick out of the spices a bit. I just have to add that my house still smells so yummy this morning from this cooking all day yesterday! Hope you like it! I know it's a keeper for our family!
Submitted by: Gina
Wednesday, September 5, 2012
Crispy Southwest Chicken Wraps
We've been using this recipe for a few weeks now and we all love it! I found it on Mel's Kitchen Cafe website. The only change I make is that we like to get the uncooked tortillas, so I cook those up and then add all the yumminess inside and heat until the cheese it melted. Oh, and rotisserie chicken is great for this as well!
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Submitted by: Gina
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Submitted by: Gina
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