Southwest Chicken Chimi's

Southwest Chicken Chimi's

This recipe turned out so good. You could also make a big batch and freeze them.

2 C. cooked cubed chicken breasts

3 chopped green onions

1/2 chopped red bell pepper

1/2 block of frozen chopped spinach thawed and squeezed dry

2/3 C. frozen corn

1 t chili powder

2 pinches of cayenne pepper

1 t cumin

3/4 t salt

1 1/2 C. monterrey jack cheese shredded

5 burrito size flour tortillas

canola or peanut oil for brushing over tortillas

Mix all ingredients well in a bowl. Scoop a heaping cup full of ingredients onto a flour tortilla. Fold in sides and roll up. Store in a zipper freezer bag in the freezer or refrigerator.

To bake thawed Chimi's, preheat oven to 400 degrees. Brush each tortilla with oil. Bake on a baking sheet or baking stone for 10-15 minutes until puffed and golden brown.

Serve with salsa, sour cream or guacamole! YUM!!!

Super Easy Fajitas Thanks to the CrockPot

Super Easy Fajitas Thanks to the CrockPot

Day 174.


I've mentioned before how much my family loves Mexican food. My kids will eat anything with cheese and sour cream on it, and avocado was their very first food. Fajitas are fun to make (I like the name---they sound much fancier than tacos for some reason), and are very easy to prepare with the help of the crockpot. I get the meat going in the morning, and then can head out for fresh ingredients at some point during the day, or ask Adam to stop on his way home.

The Ingredients. --2 lbs of thin cut stir fry beef (you could use chicken)
--1 or 2 packets of fajita seasoning mix (I said one or two because I've found that it's awfully spicy if I use 1 packet per pound of meat as directed on the label--use what you think is right for your family. Make sure to read labels carefully if GF. I stick to McCormick for their clear labeling.)
--1 onion
--2 bell peppers (I used 1 orange, 1 yellow)
--1/2 cup of water

The Directions.

Dump your meat into the crockpot. It can be frozen or thawed. Cut the onion and the peppers in strips, and add to the crock. Add the seasoning and water. Cover and cook on low for 8-9 hours, or high for 6. The meat is done when it reaches desired tenderness. I like to cook on low for as long as possible, because I don't like to chew forever. Serve with your favorite fajita fixens'. We really like squeezing some fresh lime over the top of the meat before doctoring it up

CrockPot Layered Dinner--Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner--Steak, Potatoes, Corn on the Cob

Day 232.

I made a complete meal in the crockpot last night, and it wasn't a soup, stew, or casserole. I made rib eye steak, baked potato, and corn on the cob. It wasn't soggy, nor was it dried out, and I was able to leave the house for six hours.

The crockpot rocks.

I had been meaning to try a layered dinner in the crock for a few months, now, but kind of forgot. I am so glad that Julie emailed me! She made steak and sweet potatoes that way last week, with great success.

The Ingredients.

This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you're using) isn't floating in juice.

--1 1/1 lbs rib eye steak
--1 T of your favorite seasoning rub
--1 T dried onion flakes (a fresh onion would be fine. I wasn't in a chopping mood.)
--2 T Worcestershire sauce (Lea and Perrins is GF)
--1/4 cup tequila (or broth, apple juice, etc.)

--2-4 potatoes
--2-4 ears of fresh corn
--aluminum foil

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.

The Directions.

Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.

Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot.

It doesn't seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location.

Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

The Verdict.

This was a great dinner. It's out-of-the-norm for us to have such a complete meal on a Monday night, which made it fun and new. I plan on doing more layered crockpot cooking---it's so nice to have everything plopped in and the kitchen clean by noon.

Shrimp & Vegetables in foil packets

Shrimp & Vegetables in foil packets

This is a healthy one! We had it with steamed brown rice. It was really good. Just make sure you use all the sauce as it helps the veggies steam in the pocket. I made this on Monday during my cooking hour and we ate it last night. I used frozen shrimp and they thawed in the pockets and cooked just right. You could even add frozen snap peas or pea pods if you want more veggies.



Shrimp & Vegetables in foil pockets. Feeds 5

1 1/2 lb. broccoli florets
1 bag of shredded carrot matchsticks
1 bunch green onions
1 1/2 lbs 26/30 ct shrimp (peeled & deveined)
foil
canola oil for brushing

Sauce:
4 t sesame oil
4 T soy sauce


Tear 5 pieces of foil into 18 inch strips. Brush each with canola oil.

On each foil piece add-
1 C broccoli florets
1 C carrot matchsticks
6 shrimp
1 T chopped green onion



Mix sauce and pour 1 T over each. Fold foil in half and seal edge by folding in 2-3 times. Fold both ends in 2-3 times to make a sealed pocket.

Cook in 400 degree oven for 12-15 minutes or until shrimp is cooked through. Serve over steamed rice.

Friday night football dinner

Friday night football dinner

I have looked forward to this one all week!

Buffalo chicken sandwiches with blue cheese cole slaw

1 pkg. frozen buffalo chicken tenders

1 16 oz pkg. cole slaw mix

blue cheese mayo-

1/4 C. blue cheese crumbles

1/4 C. mayo

1 T worcestershire sauce

1 T lemon juice

Mix slaw and blue cheese mayo. Cook chicken tenders according to package directions. Serve on hot dog buns topped with blue cheese slaw and potato chips on the side. Makes 8 (adults will want 2)

This is a new favorite around here. Serve with ranch for those who don't like blue cheese.

I love my slow cooker!

I love my slow cooker!

My slow cooker saves me so much time. I recently made this yummy slow cooked Asian pork chops with glazed carrots and snow peas. I made it ALL in the slow cooker. Since it was part of my one hour make ahead meals, I had it all ready to put into the slow cooker in the morning. It took less than 5 minutes! My 14 yr old son did ask what the green things were. I was a little surprised when he actually ate them! :)

5 thick boneless pork chops

3/4 C brown sugar

2 t ground ginger

1/4 C soy sauce

1/2 C ketchup

2 cloves garlic

3/4 C water

All goes in the slow cooker. Cover with a piece of foil.

On a large piece of foil add:

1 bag baby carrots

1 bag snow peas

3 T butter or olive oil

2 1/2 T honey

1 pinch ground ginger

1 T lemon juice

Fold foil to make a sealed packet and place on top of pork chops in slow cooker. The veggies will steam inside the packet. Cook on low for 6-8 hours. Enjoy!

6 minute dinner

6 minute dinner

I made my "5 dinners" yesterday so this one only took 6 minutes to make!

Tuna Cakes

24 oz canned tuna, drained
2 eggs
4 green onions, finely chopped
1/2 C. mayonnaise
1 C. panko bread crumbs
1 t lemon juice

Mix all ingredients well.
Pour 1/4 C. panko crumbs on paper plate.
Scoop tuna mixture with ice cream scooper for equal portions and flatten on panko crumbs. Turn to coat other side.

Store in container with lid using wax paper between layers.

To cook:
Heat 2 T canola oil in skillet on med/high heat. Cook 3 minutes then flip and cook 2-3 more minutes.

Lemon dill sauce: 1/4 C. chicken broth, juice of 1 small lemon & 1/2 t dill. Warm in microwave 1 minute.
Microwave your favorite steamers vegetables while tuna cakes are cooking. We picked boring corn and peas because I know for sure the kids will eat them. :) There is dinner in 6 minutes. That is faster than most drive thru dinners!

Slow cooked Asian Beef & Broccoli

Slow cooked Asian Beef & Broccoli

Make ahead slow cooked Asian Beef & Broccoli

3 lbs eye of round steak (or whatever is on sale)
6 T low sodium soy sauce
1/2 C. hoison sauce
6 T ketchup
6 T honey or molasses
2 t Chinese 5 spice powder
4 whole garlic cloves

1 lb fresh broccoli

Mix first 7 ingredients in large zipper bag. Zip bag and squish around with hands to mix well.
Chop broccoli and store in zipper bag.

To cook: Place beef and sauce in slow cooker and cook on low 6-7hours. Add broccoli the last 30 minutes of cook time.

Cook 2 bags of Steamers brown rice to serve with beef & broccoli.

You might want to double this one. Everyone is cleaning their plates!

Coconut Chicken Strips

Coconut Chicken Strips

.....and they are baked not fried!!

These are so easy and just as good as the kind you get in a restaurant but without the extra grease and calories!

1 1/2 lbs chicken tenders (or more depending on how many you are feeding)

1 C. panko bread crumbs

1 C. coconut flakes

1 egg beaten

Mix the panko and coconut in a shallow bowl.

Beat the egg in another shallow bowl

Pour more panko and coconut into a large storage container. This will help absorb any moisture. Do the same on the wax paper between the layers.

Dip each chicken strip in egg then panko/coconut mixture.

Use tongs so your hands stay clean.

Store in container with lid until ready to cook.

Always use wax paper between layers.

Bake in 400 degree oven (I used my new baking rack) for 25 minutes or until golden brown.

Make a sweet dipping sauce of 1 C. orange marmalade and 1/4 C honey. Warm in microwave.

If you do not like coconut, try these anyway. My neighbors do not like coconut but they loved these!!