April 22, 2013 at 9:12 pm (Food) (, , , , , , , )

Well, it’s been a while!  I can’t believe I’ve been away so long, but I think I needed a break.  I was managing three blogs, a full time job, making jewelry, planning a move…  it all became just too much!

So, anyway, I’m still here.  And I’m still cooking!  All moved in to the new house, almost settled in, still have boxes to unpack, but need to get some new bookcases, couple odds and ends here and there, start painting walls, all that fun stuff!  Friend of mine said I need to have a painting party…  Hmmmm…

Just a little family news before I get on to the food!  William got straight A’s on his latest report card!  WOO HOO!  Mike is still at the VA, and MOST days he likes it.  James is getting promoted to a shift supervisor at Wendy’s, still kind of hoping he figures out what he really wants to do with his life, but maybe this really is “it” for him??  And MOST days I still like my job, too.  There are bumps in the road from time to time, but all in all, things are good!

So, tonight’s meal was another crock pot meal, I know, who would have guessed, right?  But it was a REALLY good one!!  So here we go…

Part 1

2 or 3 boneless skinless chicken breasts placed in the pot, frozen seems to work best

Sprinkle with about 1/8 cup of taco seasoning

Pour over one medium can of enchilada sauce – I used Old El Paso because I had a coupon

Set pot to low, cover, and leave it alone for 8-9 hours

Part 2

Remove the chicken from the pot, place in a 9″ x 13″ baking dish, shred with a fork (it really should just sort of fall apart if you just press on it after all that cooking)

Pour over the sauce from the crock pot

Cover with about 1 cup shredded cheese

Bake at 350 degrees for 20 minutes

Side Dish

2 cups leftover plain rice

1 can tomato paste

1 can drained and rinsed kidney beans

About 1 cup peas (about half a can, or leftovers)

About 1 cup corn (about half a can, or leftovers)

Mix all this in a microwave safe dish, heat on high about 7 minutes, stirring halfway through.  Top with about 1 cup shredded cheese, cover and microwave another 5 minutes, or until heated through and cheese is melted.

Serve about 1 cup of the rice and veggies with cheese alongside about 1 cup of the cheesey chicken, and you have quite the meal!!

Hope you enjoy!!  Until next time, eat well, love well, live well!!  🙂

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The Great 2012 Cooking Extravaganza! Day 156-158

June 9, 2012 at 7:50 pm (Food) (, , , , , , , , , , , , , , , , , , , )

Yeah, I’ve been sort of out of touch the past couple of days, got WAY behind on posting!  I’m sorry!!!

So, welcome back, hope you’re having a great weekend, and experimenting in the kitchen.  I tried a couple of new things tonight, some success, some not so much, but fun trying!

Been a normal Saturday around here.  Cleaning up the kitchen.  Getting laundry done.  Grocery shopping.  Spent way too much time on the computer today, off and on, reading mail, getting caught up with a friend I haven’t talked to in about 8 years but suddenly found on LinkedIn, and of course did a little cooking.  So here are the recipes of the day:

Crock Pot Chili

2 large cans red kidney beans, drained and rinsed

1 large can diced tomatoes

1 pound ground beef

1 Tbsp garlic powder

2 Tbsp chili powder

1 Tsp salt

1 Tsp pepper

1 Tsp cumin

2 Tbsp taco seasoning blend

2 Tbsp dried onion flakes

Brown ground beef, do not drain.  Put everything in the crock pot, mix well, cook on LOW at least 5 hours, longer is always better in the crock pot.  Serve hot topped with shredded cheese!

Home Made Sort-of Hummus

2 cans chick peas, one drained

1 cup plain Greek yogurt

1 Tbsp garlic powder

1 Tsp salt

1 Tsp pepper

Put chick peas and juice from ONE CAN in a blender, use liquify setting to turn them into mush, make sure to get all the chunks.  Add in the yogurt and spices and blend again until everything is smooth.  Serve with chips or pitas.

So after we all tried this “as is”, I started experimenting, because this was a little bland.  All I can say is…  too much garlic!  Oh well, it was cheap enough to make, I can make more tomorrow if I want.

Home Made Egg Rolls

1/2 head cabbage, shredded very fine

1 cup baby carrots, shredded very fine

1 Tsp ground ginger

1 Tsp minced garlic

1/2 cup diced leftover meat (I used ham tonight)

1/4 cup soy sauce

Egg roll wrappers

Mix everything except the wrappers in a medium bowl.  Place 1 heaping tablespoon on the center of an egg roll wrapper.  Fold in two opposite corners, fold over a third corner and tuck around filling, use a little water to dampen the last corner, roll wrapped filling over onto dampened corner and seal.  Place sealed edge down in hot oil over about medium heat, cook about 1-2 minutes, turn over and cook other side.  Cook until golden brown and crispy.  Serve!

Yogurt Pie

1 cup yogurt of choice (I like Yoplait original, just about any flavor)

1 container cool whip (medium container, not the tiny one and not the pig tub)

1 deep dish pie crust, cooked to package directions for empty pie shell

Mix yogurt and whipped topping with mixer, spoon into prepared pie crust, heaping up in center, will be VERY full!  Refrigerate at least two hours before serving.  Cut into pie shaped wedges and serve!  You can also add fresh fruit on top before serving if desired.

So, that’s it for tonight.  Until tomorrow, eat well, love well, live well!

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