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Sunday, January 20, 2013

Recipe 62 : Chicken Enchiladas

2 lbs chicken thighs, boneless and skinless
2 cans Rotel
1 pkg taco seasoning
2 large cans enchilada sauce
4 cups low fat shredded cheese
2 bunches green onions, chopped
16 whole wheat tortillas

Place chicken, Rotel and taco seasoning in slow cooker.  Cook on HIGH for 4 hours.  Shred chicken and drain extra juice.  Add 1 cup of enchilada sauce, 1/2 of chopped onions and 2 cups shredded cheese to the chicken.  Pour small amount of enchilada sauce onto a plate and dip each tortilla in the sauce.  Place about 1/3 cup of chicken mixture in the tortilla and roll.  Spray 2 9x13 casserole dishes with non-stick cooking spray.  Pour enough sauce into the dish to just cover the bottom.  Fit 8 rolls into each dish.  Cover with remaining sauce.  Sprinkle each dish with 1 cup of cheese and the rest of the onions.  Bake at 350 for about 30 minutes.

I read this recipe and the only thing I did was double it (this is the doubled amount)!  I wouldn't change a thing about this recipe.  Be careful which enchilada sauce you buy- the one I chose was quite spicy!  Luckily, I don't mind the heat, but those of you who can't eat spicier foods- beware!  Additional toppings could include black olives, shredded lettuce, chopped tomatoes or sour cream.  Also, you can use the chicken for something other than enchiladas- burritos, nachos, pulled chicken sandwiches.  Let me know what else you come up with!

Tuesday, January 15, 2013

Recipe 61 : Moroccan Stew

1 lb. beef cubes for stew
2 cloves garlic, minced
1 white onion, diced
2 cans diced tomatoes, with juice
1 can chickpeas, drained and washed
2 1/2 cup beef broth
2 tea cumin
2 tea ground coriander
2 cinnamon sticks
5 carrots, peeled and cut chunky
1 red pepper, diced
1 bunch kale, torn in small pieces
1 bunch parsley, chopped

Add all ingredients, except kale and parsley, into the slow cooker.  Cook on LOW for 6 hours.  Add kale and parsley and cook for 20 more minutes.  Serve over rice.

Welcome back to the blog, my followers!  I have still been using my Crock Pot, however, I decided since I am no longer obligated to post every week, I am only going to post the good ones!  We are now deep into the Crock Potting season, so I thought I would post something hearty.  And since we are fresh from the holiday season, I thought I would post something HEALTHY too!  (Any Weight Watchers followers will be happy to know that a serving of this stew is only 5 points, plus 3 for the rice.)

For those of you who may prefer chicken instead of beef, subsitute chicken broth and a couple of shredded chicken breasts.  Want a complete veggie meal?  Vegetable broth and no meat will get you there.

Let's talk about the kale.  I feel this is a frequently overlooked veggie which adds a bit of a tasty bite to any dish.  If you don't agree with the taste, I imagine spinach would be a great substitute.  Or if you find you like it, substitute spinach in other recipes!  Although it looks like lettuce, it has a thicker stem.  After washing, tear the leaves off the stem and then tear them into smaller pieces.  It won't wilt as much as spinach would, so expect more of a crunch.

So there you have it!  The first recipe of the new year!  Hope you enjoy!