Feast on: *Crock Pot* Mexican Chicken

*Crock Pot* Mexican Chicken

Mexican Chicken

1 Crock Pot Liner
3-4 Chicken Breast
1 Large Jar of good Chunky Salsa
1 Can of Corn Drained
1 Can of Black Beans Rinsed & Drained
1 Brick of Cream Cheese (we use the grocery store 1/3 less fat and you may also use 1-2 cups sour cream)


****Serve Over Brown Rice


Step 1:  Place chicken breasts in crock pot liner.

Step 2:  Pour salsa, corn, and black beans over chicken breasts.  Place cream cheese on top.

Step 3: Cook on low for 8 hours.  Chicken will shred during cooking process.

Step 4: Feast on Mexican Chicken over brown rice, in a hard/soft taco shell or tortilla chips.  Top with avocado.

Feast on: Spring Vegetable Tian

Spring Vegetable Tian

Layers of delicious vegetables-Tian

You may be thinking..."what in the hell is a Tian?"  Me too.  I had to do some research on this to find out that it is indeed a popular french vegetable side dish that has been around for a long time.  It's just a very fancily cut up veggie dish with color and a lot of fresh flavor.  I've never heard of it, but I needed a new side dish to bring to a family member's birthday party. "Happy Birthday Tian" sounded even better.  This Tian includes tomato, yellow squash, green squash, potato and onion.  It's incredibly easy and worth the effort.  Try it- you will love it.



Spring Vegetable Tian

1 Yellow Squash
1 Green Squash or Zucchini
1 Onion
1 Large Tomato
1 Large Potato
1/4 Cup Pecorino OR Parmesan cheese
*2 Tablespoons Garlic
1 Tablespoon Olive Oil for saute of onions and garlic
1 Baking Dish
Cooking Spray or oil for dish

** optional ingredient (not used in this recipe)


Step 1: Chop onion and garlic (if desired) and saute over olive oil. Pre-heat oven to 375 degrees.

Step 2: While onion is cooking, chop squashes, tomato and potato in vertical slices. See below.

Rainbow veggies.

Step 3: Take cooked onion mixture and place in baking dish.

Step 4: Arrange vegetables into a spiral varying each vegetable. Tomato, Potato, Yellow Squash, Zucchini, Repeat. See below.

Step 5: Cook uncovered for 30 minutes at 375 degrees.

Step 6: After initial 30 minutes, sprinkle top of Tian with cheese.  Place tin foil over cheese and cook for another 20-30 minutes (oven heat can vary).

Step 7: Feast on Spring Vegetable Tian.

Fully baked Tian.

Delicious on its own.

Feast on: Easy *Crock Pot* Beef Stroganoff

*Crock Pot* Beef Stroganoff

This is one of my favorites.  It's a super easy week night supper that hits exceptional flavor notes with none of the effort.  This recipe can feed the hungriest of men and is an old school classic, so what's not to like?  Oh, and if you are really busy (or ran out of ingredients), skip the onion and Worcestershire sauce- it will still taste amazing.

Beef Stroganoff Ingredients-Not pictured, 1 onion.

Beef Stroganoff

1 Crock pot liner
1.5-2 pounds Beef Stew Meat (this feeds 3-4 people or 1 Lulu + 1 John, for dinner)
1 can of Cream of Mushroom soup
1 Brick of Cream Cheese softened (we use the 1/3 light grocery store brand- you may also swap this for 1-2 cups sour cream

1 white or yellow onion chopped
2- 4 tablespoons Worcestershire sauce
1/4 cup Beef broth (we use low sodium grocery store brand)
1 Container Fresh White Sliced Mushrooms (washed & drained)

Served Over

Egg Noodles


Step 1: Place beef stew meat in bottom of crock pot liner

Beef in liner...that's what she said!

Step 2: Chop onion and place over beef. Rinse & drain mushrooms and place over onions.

       






Step 3: Mix together cream cheese, cream of mushroom soup, Worcestershire, beef broth and delicately dump over beef stew meat.

All ingredients in crock pot liner-ready to go!

Step 4: Cook on low for 8 hours in the crock pot.

Step 5: When ready to serve, boil egg noodles in water (don't forget to salt your water after it starts to boil) and cool slightly.

Step 6: Feast on *Crock Pot* Beef Stroganoff by serving the mixture over noodles.

Final product-yum.