Shredded chicken with some spice!

This is a recipe I discovered shortly after our daughter Aidan was born and I went back to work full time.  It is also when I discovered my L-O-V-E for the crockpot.  I needed easy meals as I adjusted to being a working/career mom.  I'll let you know when that adjustment/acclimation has happened.  I am still waiting.  I have just gotten better at faking it.  This one is simple.  It takes ingredients most people have on-hand and makes yummy tacos!  We have made the chicken in a double batch, froze the left overs, and used it at a later date for enchiladas.  For those dieting, this one is pretty low-fat.  My husband uses Green Goddess dressing on the tacos in place of sour cream.  Ole!

Shredded Chicken Tacos
1 lb boneless, skinless chicken breasts
1-14 oz can reduced sodium chicken broth

1-1 oz reduced sodium taco seasoning packet

Place the chicken breasts in a 3 qt slow cooker that has been coated in non-stick cooking spray. In a 2 Cup measuring cup (or a small bowl) whisk the chicken broth and taco seasoning together. Pour over the chicken. Cook on low for 8-9 hours. Before serving, place chicken breasts in a medium bowl. Shred using two forks. Serve on warm flour or corn tortillas with shredded cheese and sour cream.

When fooling a carnivore, make sure it tastes good!

Tonight in the Norman household, there will be minimal cooking involved!  Woot woo!  I need to use up some of those pesky left overs.  I have ALOT of left over rice from this past week.  So, we will be having a husband requested meal.  I have to inform you, that the husband was a meat and potaotes man when we started dating.  He still is.  So, for him to request a meatless dish is amazing and you know it has to be good.  This one is a treasure I came across in one of the many Tast of Home cookbooks I have.  It is cheap, quick to fix, and very yummy!

Black Bean and Rice Burritos

1 15 oz can diced tomatoes
1 15 oz can black beans, drained and rinsed
1 tsp cumin
1 tsp garlic powder
2 C. cooked rice
Flour/Corn tortillas

In a large sauce pan, combine the tomatoes, beans, cumin, and garlic powder. Heat to a boil and bean are heated thoroughly. Stir in rice. Heat until rice is hot. Serve on tortillas with sour cream and cheese.

 
 
If they are nice to me tonight, I may even make the homemade corn tortilla chips and guacamole - both of which are oh so easy to make!

Cheesy Goodness Abounds!

I should post a health warning with this recipe.  It is in no way, shape or form low-fat.  Not at all.  On the other hand, it is yummy and picky eater approved!  My husband brings home all sort of Taste of Home magazines for me.  I love it!  This is one that I found in one of them last year and it is worthy of sharing.

Cheese Enchiladas

1 15 oz can tomato sauce
2/3 C water
1 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp cumin
8 flour tortillas
3 1/4 C. shredded mexican blend chese
1 medium onion, very finely chopped (or 2 Tbsp dried minced onion, reconstituted)
1/2 C sour cream
1/4 tsp salt
1/4 tsp pepper
1/8 C minced parsley (the dry stuff works as well as the fresh)

In a large sauce pan, combine the first 6 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered for 4-5 minutes or until thickened, stirring occasionally.  Spoon 2 Tbsp sauce over each tortilla.

In a large bowl combine 3 cups of the cheese, onions, sour cream, parsley, salt, and pepper.  Place 1/3 cup down the center of each tortilla.  Roll up and place seam side down in to a greased 13 in x 9 in. baking dish.  Pour remaining sauce over top.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with the remaining cheese.  Bake 5 minutes longer or until cheese is melted.  Viola!