Actually Easy Crock Pot Mexi-Chicken

The picture is not much to look at, but I only thought of photographing this delicious dish after I'd eaten some. For Father's Day, I'd totally planned on steaks but forgot to actually go to the store to buy them. So, yesterday morning, I frantically searched for a frozen chicken-in-the-crock pot recipe that had ingredients that were already in my pantry/fridge. It took a while but I finally found this awesome recipe. I just had to tweak it a little to account for the ingredients I didn't have. So I'm going to give you the recipe I actually used as opposed to the one that was actually required. It turned out great and was actually easy, not The Food Network easy.



4-5 frozen boneless, skinless chicken breasts

1 can black beans

1 can Mexicorn

1/2 jar salsa

6-8 oz cream cheese



Put frozen chicken, drained black beans, drained mexicorn, and salsa in the crock pot.

Cook in the crock pot on low for 8 hours, or high for 4-5 hours. Until chicken is tender.

Add cream cheese (set on top) and let it sit 1/2 before serving.

I mixed it together before I served it.



All I know is you can't beat throwing frozen chicken, beans, corn and salsa in the crock pot before church. It's pretty much the recipe I've been searching for my entire life.



Try it. You'll love it.



P.S. For the actual recipe, you use a regular can of corn and full jar of salsa. That's it.

Toasted Coconut Chocolate Chunk Cookies

(Picture courtesy of Cooking Light)

I've been going through my magazines and picking out recipes that I'd like to try. I knew my parents were coming for dinner and my mom loves coconut, so I thought these would be a great dessert. They were enjoyed by all! Definitely use dark chocolate as suggested (I used a Lindt bar) because the sweetness of the coconut (and the brown sugar) makes them plenty sweet. Also, it doesn't make a ton (maybe 15?), which is probably good, since they're addictive!

Ingredients:
1 cup flaked, sweetened coconut
4.5 ounces all-purpose flour (about 1 cup)
1/2 tea baking powder
1/4 tea baking soda
1/8 tea salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, softened
1 tea vanilla extract
1 large egg
2 ounces dark chocolate (70% cacao), chopped
Cooking spray

Directions:
1. Preheat oven to 350 degrees.
2. Arrange coconut in a single layer on a cookie sheet.
3. Bake at 350 degrees for 3.5 minutes. Stir coconut and cook for an additional 3.5 minutes and then set aside to cool.
4. Weigh or lightly sppon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended.
5. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.
6. Beat in vanilla and egg.
7. Add flour mixture, beating at low speed just until combined.
8. Stir in toasted coconut and chocolate.
9. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
10. Bake at 350 degrees for 10 minutes or until bottoms of cookies just begin to brown.
11. Remove from pan, and cool completely on wire racks.

Chocolate Cherry Cookies

If you normally shy away from cherries, I'd try these anyway. I gave these to two people who said they normally don't like cherries but they both really enjoyed them! I got this recipe from the Cooking Light Magazine, so it'd actually relatively healthy...if you can keep yourself from eating the whole batch all by yourself. ;)

Ingredients:
1.5 ounces all-purpose flour (about 1/3 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 tea baking soda
1/2 tea salt
6 T. unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 tea vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray

Directions:
1. Preheat oven to 350 degrees.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl. Stir with a whisk.
3. Melt butter in a small bowl on low in microwave (or on the stove, if you prefer).
4. Add brown sugar to butter and stir until smooth.
5. Add sugar mixture to flour mixture and beat with a mixer on medium speed until well blended.
6. Add cherries, vanilla, and egg: beat until combined.
7. Fold in chocolate.
8. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
9. Bake at 350 degrees for 10-12 minutes (until edges brown).
10. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

White Bean Chicken Chili

This is a must try. It is really yummy and easy too. It is kind of like Taco Soup just a little more refined.

2 1/2 to 3 cups water
1tsp. lemon pepper
1 tsp. cumin seed - if you can't find it, just add more cumin
4 chicken breasts

Simmer above ingredients in soup pot for 20 minutes until chicken is cooked.

Saute together:

1 garlic clove
1 cup minced white onion


When chicken is done, take out and cut into bite size pieces. DO NOT THROW OUT WATER! Add the following to the pot of water including the juice of

2 cans white NOrthern beans (15 oz. cans)
2 cans white shoepeg corn
1 can diced green chilies (4 oz.) add more if you like it hot.
1 lime- juice it and put in pot- more if needed
1 tsp. ground cumin.

Heat, but don't boil. Serve over corn ships and grated jack cheese. Enjoy!

Marshmallow Popcorn Bars

I made these popcorn bars for our FHE treat tonight. It was a great choice because they were easy to make, I had all the ingredients on hand and everyone enjoyed them. Serve them up with some hot cocoa and you have yourself a fast and festive treat.

2 tablespoons unsalted butter, plus more for dish
1/2 cup popcorn kernels or one 3.5-ounce package plain microwave popcorn
1 10-ounce bag marshmallows

Butter a 9 by 13 inch baking dish. Pop the popcorn according to the package directions.

Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.

Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.

**The bars are best served within 6 hours but can be made and stored at room temperature, covered, up to 1 day in advance.

Enjoy!

Chocolate Banana Cream Pie

Made this today for Relief Society Meeting tonight. Just call me Suzy Homemaker.

Ingredients:

1 (9 inch) pie crust
2 (1 oz) squares smisweet chocolate
1 tbsp milk
1 tbsp butter
2 bananas, sliced
1 1/2 cups cold milk
1 (3.5 oz) package instant banana cream or vanilla pudding mix
1 1/2 c shredded coconut
1 1/2 c whipped topping

Directions:

1. Combine chocolate, 1 tbsp milk, and butter in medium, microwave safe bowl. Microwave on high for 1 - 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.

2. Arrange banana slices over chocolate.

3. Pour 1 1/2 cups milk inot large bowl. Add pudding mix; beat with wire whisk for 2 minutes. Stir in coconut. Spoon over banana slices in crust.

4. Spread whipped topping over pie. Refrigerate 4 hours or until set. Store in refrigerator.

Serves 8

Enjoy!

Crisp-and-Creamy Baked Chicken

So so yummy. Break out the Shake'N'Bake!

3-4 small boneless skinless chicken breasts

1/2-1 pouch Shake'N'Bake Extra Crispy

2 cups instant white rice, uncooked

1/2-1 can condensed cream of celery soup

1/4 cup milk

1 cup shredded cheddar cheese

-

PREHEAT over to 400 degrees. Coat chicken with coating mix as directed on package; place in greased 9X9 baking dish.

BAKE 20 min or until chicken is cooked through. Meanwhile, cook rice as directed on package.

BEAT soup and milk with wire whisk until well blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. Serve with rice.

Makes 4 servings.

Calfornia Grilled Veggie Sandwich

I'm always on the lookout for good vegetarian recipes. This one is great. I've made it a couple of times now - including for my sister and my dinner co-op - and it has been thoroughly enjoyed every time!

I think the sauce really makes this sandwich what it is. The bread helps, too. This recipe is slightly adapted from a highly-rated one I got on All Recipes. The original calls for foccacia bread which I've tried and is good. I prefer (homemade) ciabatta because the flavor of the sauce and veggies really comes out that way. You can also swap veggies (add mushroom or eggplant) and cheeses (feta, provolone, Parmesan...) to suit your desires.

Ingredients:
Sauce -
1/4 cup light mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice

Sandwich -
1 T. olive oil
1 red bell peppers, sliced
2 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Good bread (foccacia, ciabatta, etc...)
Your choice of cheese (optional; I've used Parmesan and Provolone)

Directions:
1. In a bowl mix sauce ingredients (mayo, garlic, lemon juice); refrigerate until ready to use.
2. Preheat grill or broiler.
3. In a separate bowl, toss veggies with olive oil until all are coated.
4. Grill or broil, turning as necessary and watching carefully until veggies are done to your likely.
5. Assemble sandwich: put sauce on bread, top with veggies, add cheese (if desired).
6. Enjoy the vegetarian goodness!

Lemon Ricotta Pancakes

I had Brian make me these pancakes for Mother's Day and then I was craving them again over the weekend so I thought I'd post the recipe. I changed it only slightly from the original recipe via You Got Served. I think regular maple syrup kind of ruins these, but that's the way Brian likes them. I've tried them with regular and lemon glazes (powdered sugar and milk), but they're good on their own too!

Ingredients:

3/4 Cup Flour (try whole wheat, for extra benefits!)
1 tea. Baking Powder
1/2 tea. Salt
3 T Sugar
2 Eggs
1/3 Cup Milk
1/3 Cup Canola Oil
1 Cup Ricotta Cheese (I used part-skim)
Juice and Zest of 1 Lemon

Directions:

1. Preheat griddle or skillet to medium heat.

2. Combine dry ingredients.

3. In a separate bowl whisk the wet ingredients.

4. Whisk the wet ingredients with the dry ingredients.

5. Add lemon juice and zest.

6. Pour approximately 1/4 c batter on griddle or skillet. (I let them cook slowly.)

7. Cook pancakes until golden brown, flipping once.

Vegetarian Baked Ziti

I made this yesterday for a get-together at my house and it was a hit!

Sorry I had no time to get a pic of it.

Enjoy!

1 large egg, beaten

1 tbs garlic powder (or to taste)

1 tbs oregano

1 tbs black pepper

1/4 cup grated parmesan cheese

16 oz. cottage cheese or ricotta cheese

12 oz. grated mozzarella cheese

16-24 oz. spaghetti sauce

1lb ziti prepared as per box directions

Preheat oven to 350 degrees.

Combine first 7 ingredients in a mixing bowl.

Spray bottom and sides of casserole dish with Pam or other oil spray.

Spread about 2 tbs of sauce on the bottom of the casserole dish.

Layer 1/2 of the ziti, cheese mixture, sauce. Repeat.

Top with remaining sauce and some grated mozzarella and parmesan cheese.

Bake covered with aluminum foil until bubbly on the sides, about 40 minutes.

Serves 6-8

Cream Cheese Sugar Cookies

I made these sugar cookies for Valentine's Day and I really, really like them! I do, however, love cream cheese. You do have to refrigerate them - and that can be a turn-off to some people - but I think they are well worth it! You should give them a try!

Ingredients:
1 1/2 cups sugar
1 cup unsalted butter, room temp (use real butter...I had to use 1/4 cup of salted butter, and it turned out fine)
1 - 8 oz. cream cheese, room temp
1 egg
1 tsp. vanilla
1/2 tsp. almond extract (I omitted this b/c I didn't have any)
4 cups flour (I may have added up to an extra 1/2 cup)
1 tsp. baking powder

Directions:
1. In a large bowl, combine butter, sugar, cream cheese, almond and vanilla extracts, and egg. Beat until smooth.
2. Stir in flour and baking powder until well blended.
3. Chill the dough 8 hours or overnight.
4. Preheat oven to 375 degrees.
5. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use.
6. Cut dough into desired shapes with lightly floured cookie cutters.
7. Place 1 inch apart on ungreased cookie sheets.
8. Bake for 7 to 10 minutes in the preheated oven (mine needed to go a bit longer), or until light and golden brown.
9. Cool cookies completely before frosting.

Sun-Dried Tomato Quiche

This is another great recipe I found on one of the websites I mentioned in my previous post. It's a super easy, cheesy quiche so don't be intimidated! Especially good if you like sun-dried tomatoes.

Ingredients:

3/4 cup Swiss cheese, shredded

3/4 cup Cheddar cheese, shredded

2/3 cup chopped sun-dried tomatoes (packed in oil)

2 T. finely diced onions

1 tea. Italian seasoning

1/2 tea. salt

4 eggs

1 cup half-and-half (I used fat free and it turned out fine)

3/4 cup milk (I used fat free here too)

1 T. flour

One 9-inch frozen pie crust

Directions:

1. Preheat oven to 450 degrees.

2. Bake the pie crust for 5 minutes.

3. Lower the oven temperature to 350 degrees.

4. In a large bowl, whisk all ingredients together.

5. Pour mixture into the crust.

6. Bake for 45-55 minutes or until knife inserted in the center comes out clean.

7. Slice into wedges and serve.

So Good Strawberry-Banana Bread

I almost always have old bananas in my freezer. It seems like we never eat them fast enough and I always feel guilty throwing them away. (I'm slowly getting over that.) This is one of my favorite recipes for banana bread. It's so good and addictive! It's really not all that hard either. It makes a TON though, so it's a good recipe for sharing! (Or you can half it.)

Ingredients:
1 cup butter, softened (I used real butter, but I'm sure margarine works)
2 cups granulated sugar
2 cups ripe bananas (about 6 medium), mashed
4 eggs
1 tea salt
2 tea baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed (I used whole strawberries w/o sugar and sliced them myself)

Directions:
1. Grease 2 9x5-inch loaf pans.
2. Preaheat oven to 325 degrees.
3. In a larging mixing bowl, cream the butter and sugar.
4. Incorporate the bananas in the sugar mix and scrape the sides of the bowl with a spatula.
5. Add the eggs, one at a time, mixing thoroughly after each one. Set aside
6. In another bowl, mix together the salt, baking soda, and flour.
7. Add the flour mixture to the banana mixture and stir until fully incorporated.
8. Add the strawberries.
9. Pour into prepared pans.
10. Bake for 60 to 75 minutes or until toothpick inserted in the center comes out clean.
11. Cool completely on a rack before inverting onto a plate.

15 Minute Rice and Taco Skillet

1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cups water
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
2 cups shredded lettuce
1 large tomato, chopped


BROWN meat in large skillet; drain.

ADD seasoning mix and water; stir. Bring to boil.

STIR in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomato just before serving.

Serves about 4

German Pancakes or Crepes

2 eggs
2 tablespoons white sugar
3 tablespoons all-purpose flour
3/4 cup milk

1. Mix sugar and flour, then add milk and eggs. Beat until smooth. (Will be liquidy but that's ok.)

2. Heat large skillet over medium heat. Pour about 1/4 cup of batter into pan then tilt the pan to achieve a round shape. Heat until golden, then flip and brown on other side. Serve immedieately with syrup & powdered sugar, or fresh berries & whipped cream.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: About 4

This is the best recipe I've found for these to date. They are so yummy, even when not prepared correctly. Plus, the ingredients are in your pantry all the time! This is a great go-to meal for breakfast.

Peas and Carrots Alphabet Soup

I made this last night and Madison thanked Heavenly Father in her prayers for "the delicious soup that she loves so much." I thought it was good too and super easy.

6 cups low-sodium chicken broth

2 carrots, diced

1 cup alphabet pasta (Can be found at Trader Joe's)

Kosher salt

1 10-ounce package frozen peas (2 cups)

Place the broth in a large saucepan and bring to a boil. Add the carrots, pasta, and 1/4 teaspoon salt. Simmer until the carrots and pasta are tender, 6 to 8 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes. Bon Apetit!

Baked German Apple Pancake

Baked German Apple Pancake presented by Red Forest Bed & Breakfast

Brian and I had a bunch of apples from apple picking yesterday so I decided to try this recipe I found on the Internet. We really enjoyed it and didn't think it needed any kind of topping. Since the egg whites are beaten, the end result seems very light...which can cause you to eat more! It's supposed to serve 4, but Brian and I basically ate the whole thing by ourselves.

Ingredients:

1/4 cup flour

1/4 cup milk

Dash of salt

3 eggs, separated

2 tablespoons margarine

1/2 cup sugar

1 teaspoon cinnamon

3 large or 4 small apples, peeled, cored and sliced 1/4 inch thick

Directions:
1. Preheat oven to 350°.

2. Place 9" ovenproof glass pie dish with deep sides in preheated oven. (I used an 11x7 retangular Pyrex.)
3. Beat egg whites until stiff.

4. In a separate bowl, mix flour, milk, salt and egg yolks with a hand mixer.

5. Gently fold egg white mixture in.

6. Sauté apples, sugar, margarine and cinnamon in skillet for 2-3 minutes until apples are well coated.

7. Pour apples into heated glass pie dish sprayed with non-stick cooking spray.

8. Pour the batter over apples slices.

9. Bake for 20 minutes at 350° until the pancake is brown and puffy.
1o. Remove from oven and loosen sides.

11. Invert on plate, if desired. Cut and serve with maple syrup, if desired.

Broccoli Chicken Casserole

4 (or 2-3 large) boneless, skinless chicken breast halves
1 lb broccoli florets, cooked
1 can cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded cheddar cheese
1 cup dry stuffing mix

1. Preheat oven to 350 degrees.

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl, mix together the soup and mayonnaise. Set aside. In a 9X13 inch baking dish, layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Serves 4 and very yummy.

Sweet and Sour Pork

4-6 thick pork chops

1/4 cup soy sauce

1/4 cup chili sauce (found in Asian food section)

1/4 cup honey

Preheat oven to 350 degrees.  Mix honey, soy, and chili sauces.  Place pork chops in greased 3 quart casserole dish.  Pour sauces over pork chops.  Bake for 1 hour.  Easy and yummy!

Calabasa Con Pollo y Tortillas

I am half Mexican and grew up with this staple that is not only tasty, but very healthy and delicious. It's name translates into squash with chicken, sounds a lot less intimidating in English:). It is an easy dinner to make. I usually make the tortilla dough, let it sit while I get the calabasa together and begin it and then go back to the tortillas to start rolling them out.

A make-ahead tip: you can make the tortilla dough and roll out the tortillas, placing one at a time in between pieces of waxed paper and then in the fridge. When you want to cook them, take them out and pop them on a warmed up grill. They taste so much better than store ones and are better when first cooked.

I haven't taken a picture of it, but will post one as soon as I have one.

Calabasa con Pollo

5 to 6 boneless chicken breasts (can substitute 10-12 chicken tenders) frozen
1 large onion, chopped
1 large butternut squash, peeled and cubed (you can always buy it already cubed at the store)
1 - 15 oz can of diced tomatoes or diced tomatoes with chile
2 cups of frozen or fresh corn
1/2 tsp garlic
1/4 cup cilantro, chopped
Salt and pepper to taste

Place all ingredients in large soup pot. Cover and simmer over low to medium heat for 45 minutes or until chicken is done, stirring occasionally. Serve with hot flour tortillas.

Flour Tortillas

4 cups of flour
1 1/2 tsp to 2 tsp salt
1/2 cup shortening
About 1 1/3 cups of warm water

After mixing salt and flour, cut in shortening until mixture is crumbly (with pastry cutter or fork). Add warm water. Knead well.

Place in bowl, cover and let rest in a warm place for at least 1 hour. Knead again until dough is smooth and glossy. Pinch a small amount of dough and roll until very thin. Keep flipping tortilla as it is rolled to get a round shape.

Cook on top of stove on an ungreased griddle set to medium heat.

Turn tortillas on both sides until lightly brown.

Keep warm in tortilla warmer or fold two pieces of foil together on three sides, put paper towel in foil and place tortillas inside to keep warm.