Happy Saturday! The girls and I took a little trip to the Farmer’s Market this morning and got a few treats; blueberries, squash, tomatoes, honey, apple butter, purple potatoes, and some pork (kielbasa, pork butt, and bacon)! I got my delicious iced coffee and the girls got to pet a lot of really cute dogs. I’m glad the weather held out for us; more rain is in the forecast for today =( Right now the girls are taking all their books and making dominoes out of them all over the house.
Yesterday I had defrosted some chicken thighs for dinner and was trying to think of a way to make them without having to go to the store. I found a can of enchilada sauce, jar of salsa, beans, and canned green chilies. So I came up with this crockpot shredded chicken recipe. Super easy and very flavorful!
Crockpot Salsa Chicken
4 chicken thighs- I had bone-in, which adds a lot of flavor.
1 large can of enchilada sauce
1 jar of your favorite salsa
1 small can of chopped green chilies
A good pinch of salt and pepper
If you like it spicy, add in some hot sauce or chili powder and/or chili flakes
Directions- Literally dump and stir. Cook on low for 8 hours or high for 4 hours.
You can use it for pretty much anything- tacos, enchiladas, burritos, nachos, etc. I rolled it up with some beans and cheese and made them in to taquitos. I baked them in a 425 oven for about 15 minutes until the edges were crispy. Typically, taquitos are made with small corn tortillas and fried, but I only had medium sized flour tortillas, so I made that work. Plus, these baked ones are healthier and had all the same wonderful flavors! I served it with a side of Mexican rice and black beans.
Hello friends! I know it has been a while since I have blogged. Between activities, sickness, and work there has been a lot of repeat recipes and quick throw together meals. I made this last night for a Relay for Life fundraiser at my school. Chili is always a hit with everyone! I will be back later with another quick and easy meal. Have a great Wednesday!
2 pounds ground meat (I used chuck and sausage, but turkey or chicken would be a healthy option)
1 can of pinto beans
1 can cannellini beans
1 can black beans
1 can kidney beans
1 large and 1 small can of diced tomatoes with green chilies added
4 tablespoons Worcestershire Sauce
2 tablespoons tomato paste
3 tablespoons chili powder
4 tablespoons cumin
1 tablespoon paprika
1 1/2 teaspoon ground cayenne pepper
1 1/2 teaspoon red chili flakes
1 teaspoon dried oregano
salt and pepper to taste
Brown the meat and onion in a large skillet over medium-high heat with all of your spices. Add in your tomato paste and Worcestershire sauce and stir well.
Add the meat mixture and beans in to the crockpot.
Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Top with crackers, cheese, sour cream, etc
Hey guys! Happy Thursday! So glad tomorrow is Friday!!!!
This morning I threw 4 boneless skinless chicken thighs (could use breasts) seasoned well with salt and pepper, 1 jar of marinara sauce, and some random mushrooms in my handy dandy crockpot. It cooked on low all day. When I got home, I made a batch of rice (could use pasta), toasted up some bread, and dinner was served! The girls gobbled it up! Lots of leftovers for lunch tomorrow!
Hey guys! I made this meal last night for the family. It was so easy. All I did was put six chicken breasts in the crockpot with a bottle of barbecue sauce. I added some salt, pepper, and onion powder. I cooked it on low all day long, and when I got home from work, dinner was almost ready. All I had to do was shred the chicken. We put it on buns and made BBQ sandwiches. I served with a side of mac & cheese and broccoli.
Another busy weekday calls for a make ahead meal. Last night I assembled this meatloaf ahead of time so all I had to do when I got home was pop it in the oven. It took a good 1 hour, but I still had dinner on the table by 6:30. Most families I know eat between the 5:30-7:00 window, so this is a perfect thing to make the night before. You could even make 2, and freeze one uncooked for another night!
Easy Make Ahead Meatloaf- Feeds 4-6- You can double this recipe for a bigger family, leftovers, or an extra uncooked meat loaf to go in the freezer
1 pound of ground meat- I used 1/2 ground beef and 1/2 ground mild sausage
1/2 cup of seasoned breadcrumbs (add more if too wet)
2 tablespoons Worchestershire
1 can tomato sauce (1/2 in the meat and 1/2 on top)
1 tablespoon of tomato paste
1 splash of red wine (more if too dry)
1 garlic clove grated (or 1 teaspoon of garlic powder)
1/4 onion grated (or 1 teaspoon of onion powder)
fresh or dried herbs- This time I used dried Italian seasoning- about 1 tablespoon
salt and pepper to taste- do not skimp
In a large bowl combine all your ingredients. I get in there and mix it up with my hands. Mix just enough to combine the ingredients. DO NOT OVERMIX! I do not use ketchup at all. The tomato sauce, tomato paste, and Worcestershire combo is better and gives the meatloaf so much more depth of flavor than ketchup ever could. I take my mixture, form in a loaf shape, and put it on some aluminum foil in a long baking dish. Top with more tomato sauce. 350 for about an 1 hour or until meat is at 155. Take out and let it sit for 10 minutes to set and for carry over cooking. Enough leftovers for the hubby and I to take for lunch tomorrow!
I served with some green beans and fried potatoes (small white potatoes diced with salt and pepper cooked in a bit of olive oil and cooked until tender, about 40 minutes).