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Slow Cooker Monday: Black bean and chicken burritos

January 23, 2012 by 4 Comments

We used to love to eat at a place called Cafe Rio.  We haven’t found any place that compares since we moved, so I had to resort to trying to come up with my own recipe so we could somewhat get a Cafe Rio fix.  This recipe is so easy to make because it’s basically a “dump and go” recipe.

Black Bean & Chicken burritos (slow cooker)

Ingredients:
1 taco/fajita seasoning packet
2 cans black beans, drained
2-3 chicken breasts
1 can green enchilada sauce

Place chicken breasts in bottom of the crockpot and then add remaining ingredients. Cook on low 6-8 hours. Shred chicken before serving and serve in tortillas. We add cheese, sour cream, etc. to the tortillas. We sometimes add rice (cooked rice to the mixture once we’re ready to serve, not in the crockpot!). This is also really good if you use beef instead of the chicken!

I like to make Cilantro lime rice to serve with this.  If I’m feeling really ambitious, I sometimes make the Creamy Tomatillo dressing, too!

Find more slow cooker recipes here–>Slow cooker Monday recipes 

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What’s for breakfast: Puffed Pancakes

January 22, 2012 by 9 Comments

During the school week, things are always rushed and breakfasts are pretty much on the go, so I always make an effort to cook a “good” breakfast on the weekends.  My kids love pancakes, but I’m a multi-tasker and I get impatient sitting there waiting for the pancakes to cook which more than once has resulted in burnt pancakes.  I got this recipe for puffed pancakes from my friend Marci’s blog – On My Menu – about a year ago.  I LOVE this recipe because it is super easy to make and you can leave it in the oven and do other things while it’s cooking!

Here’s the recipe:

Ingredients:
1/2 stick butter (I have used margarine and it worked out fine…)
6 eggs
1 cup Milk
1 Cup Pancake Mix (or Bisquick)

Directions:
Preheat oven to 425 Degrees. Place butter in a 9 X 13 inch pan. Put in preheating oven until butter is melted. In a blender, combine eggs, milk and pancake mix. Pour batter into baking dish. Bake for a bout 15 – 18 Minutes until pancakes are puffy and lightly browned. Do not open oven while pancakes are cooking. Top with sifted powder sugar.

Serve with warm maple syrup or fruit toppings.

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Photo credit:  On My Menu (ours aren’t done yet, so I couldn’t take a picture!)

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Cooking with Kids Thursday: Rice Krispie Treats Fun Cups

January 19, 2012 by Leave a Comment

There are a million different desserts that you can mold Rice Kripsie Treats into, but I thought this was a really fun idea to do with kids.  You can make the cups ahead of time or do that with the kids.  Then you can set up a dessert bar with fillings and toppings and let the kids design their own fun cup.  I like the idea of doing fresh fruits with whipped cream on top.  Ice cream sundaes would be pretty yummy or even pudding.  See what I mean… the possibilities are endless!

Here is what you need to make these:

  • 3 Tbs. butter or margarine
  • 1 package (40 oz.) regular marshmallows or 4 cups miniature marshmallows
  • 6 cups Rice Krispies or Cocoa Krispies cereal
  • pudding, ice cream, frozen yogurt, fresh fruit or any other filling you wish
  • any toppings you choose

Here is how to make them -> Rice Krispies Treats Fun Cups Tutorial

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Slow Cooker Monday: Cream Cheese Chicken

January 16, 2012 by 2 Comments

slow-cooker-cream-cheese-chicken

This slow cooker recipe for Cream Cheese Chicken is one of my family’s FAVORITES!  We rarely have leftovers because it’s THAT good and honestly, a few family members have been known to try to lick the plate clean!  I love it because it’s so simple to make, too!  I’ve said it before and I’ll say it again – I’m not a photographer.  This picture does not do this recipe justice!

Ingredients:
2-3 boneless skinless chicken breasts
Salt and pepper (to taste)
2 pkg. dry Ranch or Italian dressing mix (we usually only use one)
1 can cream of chicken soup (you can also use cream of mushroom if you prefer or that’s what you have on hand)
8 oz. cream cheese – cut into cubes – substitute Philadelphia Cooking Creme, too!
½ c. chicken broth

Directions: Brush chicken with butter and sprinkle with salt and pepper. Place in crock pot and sprinkle 1 pkg. dry mix over all. Add cream of chicken soup and chicken broth.  Cover and cook on low for 6-7 hours. About 45 minutes before serving, add second packet of dry dressing mix (if you choose – we don’t usually use it) and cream cheese or cooking creme . Cook until smooth.  Serve over rice or pasta.

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What’s for Breakfast: Bird’s Nest Breakfast Cups!

January 15, 2012 by Leave a Comment

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On weekdays, I usually don’t have time to cook breakfast.  It’s a whirlwind of running around trying to get myself ready, kids dressed, lunches made, and dinner prepped!  I try to make up for that by cooking breakfast on the weekend!  I’ve had a lot of fun browsing breakfast ideas on Pinterest and I’ve found some yummy things that I can’t wait to try!  This morning I made Bird’s Nest Breakfast Cups.

I found the recipe here on The Little Birdie Blog–>Bird’s Nest Breakfast Cups 

These were super easy to make, yummy, and very filling!

Here’s the recipe if you want to make these yourself:

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil (I use olive oil)
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin
NOTE: I also added onion powder and garlic powder

Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide amongst the cups in your muffin tin, making sure to grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty.

Once they’re finished, take them out and lower the temp of the oven to 350 degrees. Crack an egg into each of the cups. Top with bacon and a sprinkle of extra cheese. Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from pan when cooled.

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