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Recipe Review: Slow Cooker Chile Colorado Burritos

June 20, 2012 by 2 Comments

I’m a sucker for all Mexican food and I have been DYING to make this since I saw the recipe on Pinterest about a week ago!  It combines two fabulous things:  Mexican food and the use of a slow cooker.  I was sold!

Here are the ingredients you need to make this: 

  • 1 1/2 to 2 pounds stew meat or other beef cubed
  • 1 large can mild enchilada sauce (19 oz.) or two small cans
  • 1 beef bouillon cube
  • 1/2 packet taco seasoning
  • 1/2 can refried beans
  • 5-7 burrito size flour tortillas
  • shredded cheddar cheese

Here are the steps for making it:

Add meat, enchilada sauce, beef bouillon, and taco seasoning to slow cooker and stir to mix everything together.  Cook on low for 6-8 hours or high for 3-4 hours.  Shred beef.  Spread a spoonful of beans along the center of the tortilla.  Fill with beef mixture and cheese.  Roll your tortilla and spoon the sauce over the top and cover with cheese.

I found the original recipe at Food Pusher.  I made some modifications to the original recipe including just using one beef bouillon cube (the original recipe calls for two) and using half a packet of taco seasoning (which isn’t part of the original recipe).  I served my kids’ with a side of sour cream to help “cool” things off.  This was so easy to make and we loved it!  I loved the extra kick from the taco seasoning, but if you don’t like things with a kick, you might want to leave that out.  My husband said it’s a “keeper.”   We can’t wait to make this again!

*This post may contain affiliate links. Please refer to my disclosure policy for more information

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Menu Planning Monday: My Menu Plan for the week of 6/17

June 18, 2012 by 2 Comments

This is a short week for me!

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Search their database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership) 

I have calculated someWeight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY:  Since it was Father’s Day, I picked my husband’s two favorites!

Creamy chicken enchiladas – This is a family favorite and we haven’t had them in awhile, so everyone was super excited!

Ingredients:
1 can cream of chicken soup (I use the 98% FF kind)
1 can cream of mushroom soup (I use the 98% FF kind)
2 cans green enchilada sauce
1 8 oz-16 oz. tub of sour cream (depends how spicy you want the enchiladas)
2-3 chicken breasts, shredded (if I’m in a hurry, I use canned chicken)
8 oz cheese, shredded
1 dozen flour tortillas (you could use corn also) – we are using whole wheat!

Add cream of chicken soup, cream of mushroom soup, and enchilada sauce to a pan. Cook on medium low heat, stirring occasionally. When sauce is will mixed and starts to thin, add sour cream. Continue stirring occasionally until the sauce is well mixed and thinned out. Place a layer of the sauce along the bottom of a 9X13 baking dish. Fill each tortilla with the shredded chicken, sauce, and cheese. Roll and place in the baking dish. When you have filled all of the tortillas (this should make 1 dozen), pour the remain sauce over the top of the enchiladas and then cover with cheese. Bake at 350 degrees for 25-30 minutes until the cheese is well melted.

WW points = 6 points per enchilada 

Philadelphia 3 step cheesecake
Ingredients:
2 packages (8 ounces each) Philadelphia Cream Cheese (I use the 1/3 less fat and it works fine)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1 T fresh lemon juice
1/2 tsp grated lemon peel
1 Honey Maid graham cracker pie crust

Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in fresh lemon juice and grated lemon peel. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Cool and refrigerate 3 hours (or overnight). I add a can of cherry pie filling on top.

MONDAY:  French dip sandwiches (slow cooker) – This is one of our family’s FAVORITE recipes and it’s so easy to make!

TUESDAY:  Chile Colorado burritos (slow cooker) – I have seriously been craving these ever since I spotted them on Pinterest a few days ago!  I can’t wait to try them!  Instead of the beef bouillon the recipe calls for, I’m going to substitute taco seasoning.

WEDNESDAY: Cream cheese chicken (slow cooker) 

THURSDAY:  Country Ham and Macaroni Casserole – Every time I ask my family to help out with menu planning and give me recipe suggestions, this is always one of the things they choose.

Thanks to Sandy~Bettyinthekitchen (BabyCenter.com Cooking for Your Family Board)

Ingredients:
1 lb country ham slices or regular smoked ham in one piece (I just use whatever leftover ham we have on hand)
1 large onion, diced
1 lb elbow macaroni (whole wheat)
2 cups shredded extra sharp cheddar cheese (8 oz) – I use reduced fat
1 cup sour cream (I use reduced fat)
1 can cream of chicken soup (I use 98% fat free)
1/4 cup (1/2 stick) margarine, melted (I don’t use this when I make it)
1 cup dry plain bread crumbs

1. Heat oven to 400º.
2. Bring 4 quarts water and ham to boiling in large pot. Once water begins to boil,
remove ham to a plate. Add onion and macaroni to pot. Return water to boiling; cook 8 minutes, stirring occasionally.
3. Coarsely chop ham, discarding any fat and bones.
4. Drain macaroni and onion and return to pot. Add ham, cheese, sour cream and soup. Scrape into a 13x9x2 baking dish. Pour melted margarine over top. Sprinkle with bread crumbs.
5. Bake in heated 400º oven 30 minutes or until heated through and top is golden brown.
Let stand 5 minutes before serving.

Note: Prepare in two 8×8 casserole dishes, bake one and freeze one (unbaked) for another day. If freezing, top with crumbs and margarine right before baking.

I get the rest of the week off from cooking because Chevy is sending us on a Staycation!  I can’t wait!


*This post may contain affiliate links. Please refer to my disclosure policy for more information

Filed Under: Menu Planning Monday, recipes Tagged With: , ,

Cooking With Kids Thursday: Jello Worms!

June 14, 2012 by Leave a Comment

How cool/creepy is this?!  These Jello worms look so real.  My girls are going to think this is the coolest thing ever.  I can already tell it is going be the most requested treat of the summer.  I think that instead of going for a realistic look, I am going to make mine fun/multicolored worms.  Thanks Instructables!

Here’s what you need to make these:

  • 2 packs (3 oz) Raspberry jello (or whatever color/flavor you prefer)
  • 1 pkg unflavored gelatin (for extra firmness)
  • 3/4 cup whipping cream
  • 3 cups boiling water
  • 15 drops green food coloring (optional)
  • 100 flexible straws (or enough to fill your container)
  • Tall container (1 quart or 1 liter carton of milk)

Here’s how to make them -> Jello Worms Tutorial

 

Filed Under: Cooking with Kids Thursday, recipes Tagged With: ,

Tasty Treat Tuesday: Lemon Tarts

June 12, 2012 by Leave a Comment

Since it is so hot here today, I am kind of in the mood for something light and refreshing.  This lemon tart definitely fits the bill for me.  Check out how easy it is to make.  Thanks Kelly Neil!

Here is what you need to make this:

For the Crust

  • 1 and 1/4 Cups of graham crumbs
  • 2 Tbsp of white sugar
  • 5 Tbsp of melted butter

For the Filling

  • 1 can of sweetened condensed milk
  • 4 egg yolks
  • 3/4 cup of lemon juice
  • zest of one lemon (optional)

Here is how to make it -> Lemon Tart Tutorial 

 

 

 

Filed Under: recipes, Tasty Treat Tuesday Tagged With: ,

Menu Planning Monday: My Menu Plan for the week of 6/10

June 11, 2012 by 1 Comment

This is my first official week of summer and I’m trying to get on track with menu planning.  Our last swim meet is also this week, which means I’ll get my evenings back!  Since I’m off for the summer and my kids are off, too, this is our menu for breakfast, lunch, and dinner.

If you’re new to menu planning, grab a FREE membership to Food on the Table!  Search their database of recipes and choose your favorites.  They’ll generate your grocery list based on the best deals in your area.  You can print it or send it to your Smartphone!  It’s awesome!  Click here to grab your membership–>Food on the Table subscription FREE for life (use the code SUMMERFREE to get your free membership)

I have calculated someWeight Watchers points values using the e-tools Recipe Builder, and points values this week are based on the new Points Plus program! (I will update with points values on the others as we have the meals)

If you’ve been reading my blog for awhile, then you know that for the past two years, I have done a $40 weekly budget. With the changes to our eating habits and the end of grocery stores in our area doubling and tripling coupons, I’m still experimenting to try to figure out what a reasonable budget is.  Stay tuned!

If you’re new to menu planning or would like tips for getting started, check out this post here.  You can also view hundreds of meal plans each week at Orgjunkie.com

SUNDAY:

Breakfast – Pancakes

Lunch – Sub sandwiches

Dinner – Creamy Chicken tortilla soup (slow cooker) – This is one of our family’s favorite meals and it’s seriously SO easy to make!

MONDAY:

Breakfast – Cold cereal

Lunch – Sub sandwiches (we have buns left from yesterday and they won’t last)

Dinner – Lasagne – Barilla no bake noodles are a lifesaver for me!  I use the recipe on the back of the box and it’s a family favorite!  I’ll make some garlic bread and a green salad to go with it!

TUESDAY: 

Breakfast – Mini omelets 

Lunch – Pizza Pita pockets 

Dinner – Melt in your mouth meatloaf (slow cooker)

WEDNESDAY:

Breakfast – Cold cereal

Lunch – Out (it’s our Cinemark Summer movie day!)

Dinner – Crockpot chicken and rice – I came up with this recipe after experimenting a bit and couldn’t come up with a more original name.  It’s yummy and easy to make!

Ingredients:
2-3 frozen chicken breasts
1 pkg McCormick Zesty Herb chicken seasoning blend (sometimes I substitute the Good Seasonings Italian dressing blend if I have it on hand)
1 can cream of chicken soup
2 c. hot cooked rice
Grated cheese
Tomatoes
Celery
Bell peppers

Place frozen chicken breasts in the bottom of the crockpot. Mix ingredients for McCormick seasoning according to directions on the packet and pour over the top of chicken. Cook on low for five hours. Shred chicken in crock pot using a knife and fork. Add cream of chicken soup. Let cook for one more hour. Service over rice with additional toppings as desired (we add cheese, celery, tomatoes, bell peppers, etc. depending on what we have on hand).

THURSDAY: 

Breakfast – Peanut butter and bananas on a whole wheat English muffin

Lunch – Grilled cheese sandwiches and tomato soup

Dinner – Sub sandwiches (we have a swim meet and these are easy to make and stick in the cooler)

FRIDAY:

Breakfast – Smoothie (I haven’t decided on a recipe yet)

Lunch – Tuna sandwiches

Dinner – Stacked green enchiladas – This is a modified version of a recipe my dad makes

Ingredients:
1 can green enchilada sauce
1 can cream of chicken soup (I use 98% FF)
1 can Rotel (drained)
3-4 chicken breasts
corn tortillas (one dozen)
monterrey jack cheese

I place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low all day. When I get home, I shred the chicken and add it back to the mixture. Then, you can either do stacked enchiladas (pour some of the mixture on a corn tortilla/add cheese and repeat for as many layers as you would like) or do rolled enchiladas (place some of the mixture in the corn tortilla, roll, and place in a pan….repeat 9 times…then, pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes).

SATURDAY:

Breakfast – Puffed pancakes

Lunch – Peanut butter and jelly sushi rolls  

Dinner – BBQ chicken with pasta salad 

*This post may contain affiliate links. Please refer to my disclosure policy for more information.

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