It’s been a while since I did an Mmm… Monday recipe. This week I’ve decided to feature a recipe that has quickly become a favorite. There’s not really a hard-set recipe for this, so I’ll just explain what I did the last time-ish…. ish because it’s not measured.
Filling the tortilla
- Frozen chicken breasts/strips.. about 2 pounds
- Small amount of chicken broth (maybe 1/4 cup)
- 8oz package of cream cheese
- Your favorite salsa
- Your favorite tortillas (large are best)
1. Put the chicken breasts in your crockpot.
2. Add a little bit of chicken broth… not too much as it’ll make it too soupy. If you don’t have chicken broth, you could probably skip it or just add a little bit of water.
3. Add a bit of salsa on top.
All finished! Mmmm… so much yum!
4. Cook on low for 10 or so hours.
5. When finished, add block of cream cheese and stir in until mixed together.
6. Spoon into tortillas and fold sides in and roll to seal closed.
7. Place enchiladas on a baking sheet, edges down, and bake at 350 for 10 minutes.
8. Flip the enchilada and bake on opposite side for 7-10 minutes.
9. Add your favorite toppings and enjoy!
Note: These are great to freeze after baking so they can be easily used as quick meals later.
This past summer, I harvested a super large zucchini from my garden (pretty much the only good thing from it this year). What do you make with zucchini? Well, in this house I make my grandma’s Zucchini Brownie and Zucchini Bread recipe. There was enough to make both, plus I threw some frozen zucchini in my freezer so I could enjoy it later (like now!). I love this recipe because with one recipe, you can make two different things. I absolutely love the brownies and the only thing really “bad” about them health-wise is the cream cheese frosting on the brownies. Or the butter I put on the bread. LOL.
Zucchini Brownies & Zucchini Bread Recipe
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla
(Note: If zucchini is a little more than 2 cups I just add a little more sugar and vanilla–if I am using imitation vanilla–I am a little generous with it anyway, but these days I only use real Mexican vanilla in my baking)
- 3 cups flour
- 1 teaspoon baking soda
- 3 teaspoons cinnamon (I make rounded teaspoons)
- 1/4 teaspoon baking powder
- 1 teaspoon salt
For BREAD: Pour into two greased loaf pans. Bake at 325 for 1 1/2 hours or until done.
For BROWNIES: Pour into a jelly roll pan. Bake at 325 for 30-40 minutes or until done. When cool, frost with cream cheese frosting.
***Loaves and brownies both freeze well, so don’t be afraid to make a lot and freeze it!
In my two posts here and here, I was encouraged to continue posting my meal plans in order to help give others ideas. You’ll see that I love my Crockpot, especially now that I am unemployed (some recipes call for six hours of cooking and that doesn’t work when I’m working).
Here’s my next three weeks of meal plans:
Tuesday, January 21st: Spaghetti Squash with Marinara and Turkey Meatballs
Wednesday, 22nd: Crockpot Stuffed Bell Peppers
Thursday, 23rd: Steak Kebobs
Friday, 24th: Crockpot Fajita Chicken (thanks for the suggestion, Confessions of an Infertile)**
Saturday, 25th: Chicken and Rice Casserole
Sunday, 26th: Crockpot Herbed Turkey
Monday, 27th: Turkey Tetrazinni
Tuesday, 28th: Leftovers/Huzzy has duty
Wednesday, 29th: Crockpot Chili
Thursday, 30th: Grilled Steak
Friday, 31st: Crockpot BBQ Cranberry Chicken**
Saturday, February 1st: Chicken Stirfry
Sunday, 2nd: Crockpot Chicken Parmesan**
Monday, 3rd: Crockpot Sweet ‘n Sour Meatballs over Rice
Tuesday, 4th: Crockpot Beef Stew
Wednesday, 5th: Vitamix Black Bean Soup
Thursday, 6th: Crockpot Teriyaki Pork Chops**
Friday, 7th: Vitamix Chicken Tortilla Soup
Saturday, 8th: Crockpot White Chicken Chili
**indicates recipes we haven’t tried before
What are your favorite recipes?
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
This recipe is so absolutely freakin’ amazing. I am not sure I will ever bake a straight pumpkin pie again. It has the taste of a pumpkin pie with a slight sweetness of cream cheese in it. And for those who may not like the strong flavor of pumpkin pie… it really cuts it down (without losing that special thing that pumpkin pies have). It’s a Betty Crocker recipe.
– Refrigerated pie crust (or make your own)
– 1 cup sugar
– 3 tablespoons flour
– 1 8oz package, plus 3oz of cream cheese, softened
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp ground cloves
– 3 eggs
– 1 can (15oz) pure pumpkin (don’t use pumpkin pie mix)
– 1 tablespoon milk
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- Beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Great food is like great sex. The more you have the more you want.
This recipe is awesome. It was originally a slow cooker recipe, but I did it as a baked stuffing last Thanksgiving and it was awesome. And I’m not really a stuffing fan.
– 1 cup butter
– 2 cups chopped onion
– 2 cups chopped celery
– 1/4 cup fresh chopped parsley
– 12oz sliced mushroom
– 12 cups dried bread cubes (I used sourdough, rye and a honey wheat mixed together)
– 1 tsp poultry seasoning
– 1 1/2 tsp dried sage
– 1 tsp thyme
– 1 tsp dried marjoram
– 1 1/2 tsp salt
– 1/2 tsp ground black pepper
– 4 1/2 cups chicken broth
– 2 eggs, beaten
- Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
- Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in broth and mix in eggs. Transfer to a 9×13 inch baking dish or other large casserole dish.
- Bake uncovered for 45 minutes to 1 hour at 350 degrees.
An empty belly is the best cook.
Here is an absolutely amazing ham recipe that I used for Thanksgiving last year. It is seriously amazing. And I’m not a ham fan!
– 1 uncooked ham (about 6 pounds)
– 1 can frozen orange juice, thawed
– 1 1/2 cups packed brown sugar
– 1/3 cup steak sauce (I use A1)
- Put the ham on foil–fat side up–in a large roasting pan.
- Combine the rest of the ingredients.
- Pour half the mixture over the ham.
- Loosely wrap the foil around the ham and bake at 325 for about three hours (30 min for each pound).
- About a half hour before the ham is done, remove from over and make criss-cross cuts in the ham and spoon the rest of the mixture over the ham.
- Bake uncovered at 400 degrees for the last 30 minutes, making sure to baste several times.