Mmm… Monday! Crockpot Chimichanga Recipe

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.

Enchilada - Filling

Filling the tortilla


Crockpot Chimichanga


  • 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!

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. 


Mmm… Monday – Crockpot Pasta Fagioli

I love love LOVE Olive Garden’s Pasta Fagioli. I was so excited when I found this recipe from A Year of Slow Cooking (awesome site). It is one of the most delicious recipes ever. And it makes a lot. I mean… a lot. It fills up my 6 quart Crockpot nearly to the brim. So basically, it’s dinner for two, plus lunch for both of us for nearly the whole week. I generally make it on Sundays so we don’t have to worry about lunches for the majority of the week.

I pretty much do the recipe as-is, but I usually do slightly less Tabasco sauce because I’m not big on it being too spicy… even at the full amount, it’s not THAT spicy (and I’m a wimp), but I like it a little less. I also use ground turkey and add about three cups of fresh spinach to it, just to add in some more healthiness.

It’s actually pretty healthy and is only about 330 calories per serving, except it is quite high in sodium, unfortunately.

Crockpot Pasta Fagioli


Nothing better than Crockpot Pasta Fagioli

Nothing better than Crockpot Pasta Fagioli

– 1 lb lean ground beef (I use ground turkey)
– 1/2 large red onion, chopped
– 1 cup carrots, chopped
– 2 celery stalks, chopped
– 2 cans (14.5 oz) diced tomatoes with with juice
– 1 can kidney beans, drained and rinsed
– 1 can white beans, drained and rinsed
– 4 cups beef broth (I use the low sodium to help combat the sodium in the recipe)
– 1 jar (26 oz) pasta (marinara) sauce
– 2 teaspoons oregano
– 1 tablespoon Tabasco
– 1/2 teaspoon salt
– 1/4 teaspoon fresh ground black pepper
– 1/2 cup dry pasta TO ADD AT END OF COOKING TIME (I use ditalini pasta to make it more like Olive Garden’s)


1. Brown the meat on stovetop, and drain well. Set aside and let cool a bit.
2. Chop the carrots, celery, and onions and add to the Crockpot (remember to use a 6 quart or larger, or cut the recipe down).
3. Drain and rinse both cans of beans and add to Crockpot.
4. Add the whole cans of tomatoes and the jar of pasta sauce.
5. Add the beef broth.
6. Add the salt, pepper, oregano, and Tabasco sauce.
7. Stir Crockpot.
8. Add in the meat, and stir.
9. Cover and cook on low for 8 hours, or high for 4… it really tastes better doing it for 8 hours, but it is still ok with 4.
10. The original recipe says to add the pasta and cook on low for another hour… I generally add it at hour 7 when cooking on low, or do wait until after the 4th hour of it on high and then cook on low for another hour. Either way works.

Note: It doesn’t look like much pasta when you put it in, but it really does swell a lot and will be the perfect amount. 



Looking for Healthy Slow Cooker Recipes

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
~Luciano Pavarotti and William Wright, Pavarotti, My Own Story

While on Twitter yesterday, I asked for favorite healthy Slow Cooker recipes.  Since I work full time, it’s often hard to make healthy meals when I get home (I swear the quicker the meal, the more unhealthy it is). But I love my CrockPot and would love to have some new recipes to try.

One of my favorite healthy recipes is White Chicken Chili.  Huzzy loves it. It takes a while to do and has a lot of ingredients, but it’s worth it.

What are your favorite healthy Slow Cooker recipes? I would love to to try some of your favorites!


Mmm… Monday #13: Homemade Applesauce

An apple a day keeps the doctor away.

I made this recipe the other day and it’s absolutely divine. I’m not exactly sure where I got it because I wrote it down a while ago.

Peel, cut and core the apples.

This is perfect for anyone… even toddlers. I gave a batch of it to my friend who has a toddler and they nearly fought over it!

And bonus… it makes your house smell a-mazing!

Crockpot Applesauce


  • 8 large apples (I used Gala and they were perfect… not too sweet, not too tart)
  • 5-6  tablespoons of lemon juice
  • 1/2 cup of water

    Ready to cook!

  • 2-3 teaspoons of vanilla
  • 1 teaspoon of cinnamon
  • 2 tablespoons of brown sugar
  1. Skin the apples and cut into quarters (take the cores out, of course) and place into slow cooker.
  2. Add in the liquid ingredients and mix.
  3. Add in the rest of the ingredients.

    All done. Looks perfect!

  4. Cover and cook on low for 4-6 hours. At about 4 1/2 hours, I mashed up the apples with a potato masher and let them cook for the rest of the six hours. The six hours to me was perfect… still some small chunks of apple, but the chunks were so soft that they melted in your mouth. Perfect for a little kid because they won’t choke… or an adult like me who likes stuff that actually tastes homemade and not totally processed.

This made somewhere around six to eight cups of applesauce. I froze some of it and it was still awesome (and was a great frozen treat as it was thawing!)

Enjoy… let me know how it works out for you!

Mmm… Monday #5: Crockpot Pepper Steak

Food for thought is no substitute for the real thing.
~Walt Kelly

I’m in the process of gathering recipes for when I finally get to live with Huzzy again (hopefully VERY soon!).  I’m doing a huge hunt

I used red and yellow bell peppers along with the green bell peppers. I think it makes it prettier 🙂

for slow-cooker recipes. First because it’s cheap and second because when I get a job out there, most likely I’ll have to do an hour to

hour-and-a-half commute either into Seattle or Tacoma.  When I get home, there’s no way I’ll be up for cooking dinner. And I can’t trust Huzzy to boil an egg without burning it, so it’s up to me (yes, my plan is to teach him to cook… but when you’ve only lived together for seven weeks out of your nearly year long marriage, it’s kinda hard to do that!).

So here is one recipe that I found from It has great reviews (4 1/2 star with 953 reviews!) and I think it something we’d both love.  I think I’d add some red Bell peppers to it to make it a bit more colorful. Maybe some yellow Bells as well.

Oh, and I love how lets you change the serving portion so you can adjust the recipe. That’s awesome!

Brown sirloin strips and place in the slow cooker

Slow Cooker Pepper Steak


  • 2 pounds beef sirloin, cut into 2 inch strips
  • garlic powder to taste
  • 3 tablespoons vegetable oil
  • 1 cube beef bouillon
  • 1/4 cup hot water
  • 1 tablespoon cornstarch
  • 1/2 cup chopped onion
  • 2 large green bell peppers, roughly chopped
  • 1 (14.5 ounce) can stewed tomatoes, with liquid
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon salt

    Combine the ingredients and mix together before cooking.


  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.


All finished! I put it on egg noodles first but rice is even better!

I found that many of the reviewers said they would buy the pre-sliced beef stir fry strips. I might have to do that if it’s not too much more expensive. Also, like I said, I’d  add some other color peppers in there for looks.

Do you have any favorite slow-cooker recipes?

Mmm… Monday #1: White Chicken Chili

Great food is like great sex.  The more you have the more you want.
~Gael Greene

I love baking but generally fall back on the “usual” things when making dinner.  So I’m always looking for “easy” recipes that I can make. Things that taste good but don’t take too long to prepare.

I’ve decided to start a “Mmm… Monday” and share with you my recipes… both cooking and baking. My hope is that some of you will start doing this as well so that we can share recipes with one another.

My first recipe is a favorite of Huzzy’s.  It’s absolutely delicious and very easy to make. And it’s perfect for those cold winter days and would be a great thing to make for those football parties and holiday bashes. I got it from

Crockpot White Chicken Chili

Prep time: 15 minutes
Total time:
4 hours, 35 minutes
Servings: 8



  • 6 skinless chicken thighs (1 1/2 lb) *I use chicken breasts
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 3/4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper sauce
  • 2  cans (15 to 16 oz each) great northern beans, drained, rinsed
  • 1 can (11 oz) white shoepeg corn, drained
  • 3 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro *I use a fresh cilantro paste in a tube (like toothpaste) that I find at my grocery store. It works just the same and you can refrigerate it and keep it longer.


  1. Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
  2. Cover; cook on Low heat setting 4 to 5 hours.
  3. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.


  • If you can’t find white shoepeg corn (I usually can’t), you can just use regular whole kernel corn.
  • If you like your chili with more of a kick, increase the red pepper sauce to 1/2 teaspoon.

If you try it, let me know how you and your family like it!