Thursday, March 29, 2012

Crock Pot Chicken Enchilada Soup

This meal was delicious and so simple because it was a slow cooker meal!
First thing's first: I melted 3 tablespoons of butter in a saucepan, and then stirred in 3 tablespoons of flour.  I continued to stir it until it was smooth.
I then removed it from the heat and added 1/2 cup (each) of chicken broth and milk until it was smooth.  I put it back on the heat  and brought it to a boil until it thickened.  Then I whisked the mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside.
In my slow cooker I added 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then I added two chicken breasts on top of the mixture and poured the set aside sauce over everything.
It ended up being a late day, so I actually set the slow cooker on high and let it cook for 4 hours, however, you can also set it on low for 6-8 hours.  Once it was cooked, I removed the chicken to a cutting board and shredded it with two forks.  Then I put the chicken back into the slow cooker and mixed it together.
I topped it with 1 cup of Monterrey Jack cheese and voila!  Dinner was served!
The meal was only 203 calories and $4.18/serving!
Here's the recipe!

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes and jalapenos
1 package (10 ounces) frozen corn
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 can (10 ounces) enchilada sauce
2 chicken breasts
1 cup shredded Monterrey Jack cheese

Happy cooking everyone!!!

Lemon Lime Chicken Tacos

Here's a meal I made earlier this week.  It was originally called Lime Chicken Tacos, however, I only had enough 'lime' for part of it, so I also used some lemons!
First thing's first: I combined 3 tablespoons of lemon and lime juice with 1 tablespoon chili powder, and then poured it over some chicken I had in a slow cooker.  Then I set it on low and let it cook for about 5 1/2 hours.
Once the chicken was done, I took it out of the slow cooker onto a cutting board and shredded the meat with two forks.  I returned it to the slow cooker with 1 cup (each) of frozen corn and salsa.  I covered it and cooked it for another 30 minutes.
Once it was heated through, I served it with small corn tortillas (the original recipe called for flour tortillas) and voila!  Dinner was served!
Two tacos were equal to 148 calories!  I know!  It was also only $1.11 (based on the recipe showing it makes 12 servings)!  What?!?  I know, seriously.
Here's the recipe!

1 1/2 pounds of boneless skinless chicken breasts
3 tablespoons lime and/or lemon juice
1 tablespoon chili powder
1 cup frozen corn
1 cup salsa
12 fat-free flour tortillas (or 24 corn tortillas), warmed

Happy cooking everyone!!!

Wednesday, March 28, 2012

French Onion-Pork Chop Skillet

I made this meal this past weekend and it was yummers!
First thing's first: I thinly sliced 2 onions, sprayed a skillet with cooking spray and then added 6 boneless pork chops and the onions to it.  I cooked it over medium-high heat for about 10 minutes, making sure to turn the chops and stir the onions after about 5 minutes.
While that was cooking, I mixed a package of Stove Top stuffing with 1 1/2 cups of hot water, then I set it aside.
Once the chops were cooked, I removed them and cooked the onions for an additional 5 minutes, and then I added 2 tablespoons of Worcestershire sauce.
Then I put the chops BACK into the skillet and spooned the onions over the chops.  I spooned the stuffing around the edges of the skillet, topped it with 1 cup of mozzarella cheese and covered, cooking for another 5 minutes.
Viola!  That's a meal!
The meal was 330 calories and only $2.21/serving!
Here's the recipe!

6 boneless pork chops
2 onions, thinly sliced
2 tablespoons Worcestershire sauce
1 package Stove Top stuffing mix for chicken
1 1/2 cups hot water
1 cup mozzarella cheese

Happy cooking!!

Saturday, March 24, 2012

Slow Cooker Cowboy Beef and BBQ Bean Sandwiches

Helloooo everyone!  So this meal I made on Thursday and it was sooooo good!
First thing's first: I sliced two medium onions and put them in my slow cooker, and then topped the onion with a 2 pound boneless beef roast.
Then I topped the beef and onions with 2 cups of baked beans.  The recipe called for 1/4 cup of barbecue sauce, however, I realized too late I was out!  So I used A-1 sauce and it worked fairly well, let me tell you!
I set the slow cooker on low and let it cook for about 10 hours.  Once I got home, I put the beef on a cutting board and shredded it with two forks, and then put it back in the slow cooker and mixed it with the juices and onions.
Then I added 1 tablespoon of coleslaw to each small slider bun I sliced open and topped with 1/4 cup beef mixture.  The recipe actually called for double the amounts on onion kaiser rolls, but I thought using the smaller slider rolls would be run.  We each got two sandwiches and they were delicious!
This meal was 350 for one large sandwich or two smaller ones (as I made) and only $3.46/serving!
Here's the recipe!

2 medium onions, sliced
2 pounds boneless beef roast
2 cups baked beans
1/4 cup barbecue sauce (or if you want to try A-1 sauce I suggest it!)
12 onion kaiser rolls, split (or smaller slider rolls)
1 1/2 cups prepared coleslaw

Happy cooking everyone!!!

Friday, March 23, 2012

Turkey-Chorizo Tacos

Howdy friends!  Here's one I did on Monday, I think?  This one was DE-licious!  The photo below has the items you will need for this meal:
First thing's first: I chopped 1 onion, as well as 4 ounces of Spanish chorizo.  Then I heat 1 tablespoon of canola oil in a skillet over medium-high heat and added the onion and chorizo to it, cooking it for about 3-5 minutes.
 Once the chorizo was crisp, I added 1/2 pound of ground turkey, along with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cooked it for another 3-5 minutes.

While that was cooking, I diced 1 avocado to add to the tacos.
Then I warmed some corn tortillas in the microwave for about 45 seconds to 1 minute, put some of the turkey-chorizo onto the tortillas and topped with the avocado.  Of course, I also topped it with my favorite: TAPATIO!!!!!  I also served with a side of black beans, yum and voila!  Dinner was served!!!
Even though I am partial to Mexican food anyway, this was still a very delicious, and filling, meal.  It was 360 calories for 2 tacos, and with a side of black beans was still only 415 calories!  AAAAAAAnd it was only $2.33/serving!!!  That's with the black beans!!  Woo!!
Here's the recipe!

1 tablespoon canola oil
1 onion, chopped
4 ounces Spanish chorizo, chopped
1/2 pound ground turkey
kosher salt and ground pepper
8 corn tortillas, warmed
sour cream, sliced avocado, salsa, fresh cilantro sprigs and lime wedges, if desired, for serving

Happy cooking everyone!!

Thursday, March 22, 2012

Taco Salad

Hello my friends!  Here's another meal I made last week!  It was originally called Crowd-Pleasing Taco Salad from the Taste of Home website due to the volume being served.  However, when I made this it was just the hubby and I so I had to severely cut down the sizes, so this will be my version!
First thing's first, in a large saucepan I started to cook 1/2 pound of ground turkey until it was no longer pink.  Then I added 1/4 cup of ketchup, 1/2 teaspoon (each) of dried oregano and chili powder,  1/4 teaspoon of salt and 1/8 teaspoon of pepper.  I heat that to a boil, reduced the heat and then let it simmer for 10 minutes.
While that was simmering, I diced 1/4 of a head of iceberg lettuce, 1 tomato and sliced 1/4 cup of olives.
In a small bowl I mixed 1/2 cup of mayonnaise with 1/4 cup taco sauce.  Then I added the lettuce, tomatoes, olives, 1/4 cup shredded cheddar cheese and the mayo/taco sauce mixture, as well as the cooked ground turkey.
I mixed it together and served it with corn chips on top, but I forgot to take pictures of that!  So just imagine.  :)
The meal was 245 calories and only $1.02/serving!!!!  I'm doing the serving count based on the original recipe, which called for 14 servings.  Whoa!
Here's the recipe!

1 pound ground beef (I used ground turkey)
1/2 cup ketchup
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium head iceberg lettuce, torn
2 medium tomatoes, diced
1 cup (4 ounces) shredded Mexican cheese blend
1 can (2 1/4 ounces) sliced olives, drained
1/2 cup mayonnaise
1/4 cup taco sauce
1 package (10 1/2 ounces) corn chips

Happy cooking everyone!!!