Crockpot Mexican Chicken

The crockpot. Was there ever a better invention? Uh...no. If you don't own a crockpot, or don't use the one you have, then that needs to change. You'll thank me later, trust me.

I found this recipe on The Pioneer Woman's Tasty Kitchen. She's pretty amazing. Just in case you've been living under a rock and haven't been to her website, crawl out and do that now. You'll thank me later for that, too.

Crockpot Mexican Chicken
Prep time: 5 minutes

Cook time: 3 hours

Servings: 4

You will need:

1.5 lbs. boneless/skinless chicken breasts
1 packet taco seasoning, or if you buy it in bulk like me, then 1/4 cup
1 10oz can cream of chicken soup
1 cup salsa
1 15oz can of black beans

Put chicken in the bottom of the crockpot. Add taco seasoning on top of chicken. Add cream of chicken soup and salsa. Drain the black beans and add.

Cook on high for 3 hours, or on low for 6-8. Shred chicken and then serve over Spanish rice, in tacos, or as nacho meat. Top with lettuce, tomato, sour cream, or whatever you prefer.

Baked Rotini

Because it's fancier than a spaghetti dinner. Ha! That's all I've got to give this week, folks.

Baked Rotini

Prep: 30 min. (not really) Cook: 40 min. Serves 8

What you will need:

-1lb. mild Italian sausage or ground beef

-12oz. Rotini pasta (uncooked)

-1 jar (26-32 oz size) spaghetti sauce

-1 container (15oz.) Ricotta cheese

-1/2lb. mozzarella cheese, grated

1. Brown sausage or beef.

2. Meanwhile boil pasta

3. Drain oil from meat and water from pasta.

4. Mix spaghetti sauce, meat and pasta.

5. Place half the sauce/meat/pasta mixture in a baking dish.

6. Spread ricotta cheese.

7. Cover with remaining pasta mixture and smooth the top.

8. Sprinkle mozzarella cheese on top.

9. Bake covered at 375 for 30 minutes, then for 5-8 minutes uncovered or until cheese is slightly browned on top.

Pair this with steamed broccoli or a salad and you're good to go. Fast and easy.

Chicken Enchiladas

I found this recipe on allrecipes.com I love that website. Tons of good ideas, and it will even put together a shopping list for you! The only thing that I changed with this recipe was that I used a rotisserie chicken and shredded the breast meat with two forks for the enchiladas. I was sick and thought that eliminating a step would be nice. I also wanted the dark meat, and the carcass for homemade broth for chicken and dumplings the next night. It's nice to piggy-back meals like that whenever possible. It stretches a buck!

Chicken Enchiladas

Prep time: 30 min

Cook time: 30 min

Serves 8

You will need:

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 3/4 cups Cheddar cheese- divided into a one cup portion and a 3/4 cup portion

1 T dried parsley

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1/2 tsp. salt (optional)

1 (15 oz.) can tomato sauce

1/2 cup water

1 T chili powder

1/3 cup chopped green pepper

1 clove garlic, minced

8 10 inch flour tortillas

1 12oz. jar taco sauce--FYI taco sauce doesn't come in a 12oz. jar, so go with the next size up.

• Preheat oven to 350


• Cook the chicken, or cheat like me and shred the chicken. Add the onion, sour cream, Cheddar cheese, parsley, oregano, ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.


• Roll even amounts of the mixture in tortillas. Arrange in a 9x13 baking dish. Cover with taco sauce and 3/4 cups cheese. Bake uncovered for 20 minutes. Let stand to cool and set up for 10 minutes before serving.