Sweet Potato and Chorizo Enchiladas

Rating: 4.5 out 5
Source:  http://budgetbytes.blogspot.com/2011/02/chorizo-sweet-potato-enchiladas-908.html

Ingredients

2 TBSP Vegetable oil
1 Sweet potato
1 Poblano pepper
2 Garlic cloves
3 Links or about 1lb Chorizo
10 Tortillas
1 - 15 oz. Enchilada sauce
1.5 cups Shredded cheese

Instructions

STEP 1: Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.

STEP 2: In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it's casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes).

STEP 3: Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling.

STEP 4: Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot.

Optional garnishes: green onion, cilantro, sour cream.

Nacho Cheese Chicken Chowder

Rating: 4.5 out of 5

Source: http://www.bhg.com/recipe/soups/nacho-cheese-chicken-chowder/      

       Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces
• 2 14 1/2 ounce cans Mexican-style stewed tomatoes
• 1 10 3/4 ounce can condensed nacho cheese soup
• 1 10 ounce package frozen whole kernel corn (2 cups)
• Shredded Mexican-style or cheddar cheese
   
  Instructions
   
  In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

  
  

  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Cheesy Ham Potato Soup

Rating: 4 out of 5


Source: http://www.food.com/recipe/crock-pot-cheesy-ham-potato-soup-345953#ixzz1hTpykhKK

Ingredients

3 cups cooked ham , diced

1 celery rib , chopped (ew, I omitted) 

1 onion , chopped

2 carrots , chopped

5 potatoes , cut in cubes

2 (15 ounce) cans creamed corn

2 (14 ounce) cans chicken broth

2 cups milk

2 cups cheddar cheese , shredded

salt and pepper

Instructions

Place ham, celery, onion, carrots, potatoes, corn and chicken broth in crock pot. Add salt and pepper to taste. (The ham will provide some salt.) If cooking stovetop, cook until potatoes are done. Turn crock pot to low and cook 3 to 4 hours.

During last 10 minutes of cooking add milk and cheese. Heat only-do not boil. Str lightly to allow cheese to melt.

Corn Bread-Topped Sausage Bake

Rating: 4.5 out of 5

Source: BHG Recipes

• 8 1/2 ounce package corn muffin mix
• 1 medium carrot, chopped (1/2 cup)
• 1/4 cup chopped onion
• 1/4 cup chopped green sweet pepper
• 1/4 cup chopped celery
• 2 tablespoons vegetable oil
• 1 11 1/2 ounce can condensed bean with bacon soup
• 3/4 cup milk
• 2 teaspoons yellow mustard
• 1 pound cooked smoked Polish sausage, sliced
• Shredded cheddar cheese (optional)
  
  
  1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
  2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.
  3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
   

Buffalo Chicken

Rating: 3 out of 5

This didn't get a high rating because the butter/cayanne/vinegar mixture had too much vinegar. Next time, we will do more butter and less vinegar. I adapted Martha Stewart's recipe found here.

Ingredients

Boneless skinless chicken thighs (about 1 1/2 pounds total)
Coarse salt and ground pepper
1 1/4 teaspoons cayenne pepper
1-1 1/2 cups Panko
1 egg
3 tablespoons white-wine vinegar
2 tablespoons unsalted butter

Directions

1. Preheat oven to 475 degrees. In bowl lightly beat an egg. In a second bowl, mix the dry ingredients.
Coat the chicken and then place on a cooling rack with a rimmed baking sheet underneath. Cook until chicken is golden and crisp and chicken is cooked through, 20 minutes, rotating sheet halfway through.

2. In a small pot, melt butter with 3/4 teaspoon cayenne over medium-low. Whisk in 3 tablespoons vinegar and remove from heat; season with salt and pepper. In a medium bowl, toss chicken with butter mixture to coat. Divide chicken among plates, drizzle with any extra butter mixture.

Easy Freezable Chicken and Biscuits

Rating: Unknown

I haven't tasted this yet because its baking in the oven, but from the ingredients how could it taste bad?? Super easy and I was able to double the batch and split it into 4 pans (2 servings each). Yum Yum. The recipe is from Once a Month Mom.

Ingredients: 

2 cups cooked, chopped chicken
2 cups cubed frozen hashbrowns
12 ounces frozen mixed vegetables
10.75 ounces cream of chicken soup
1 teaspoon garlic powder
salt and pepper to taste (I used Penzy's Sandwich sprinkle for the garlic and salt)
1 can refrigerated biscuits

Directions:

In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Bake covered with foil at 375 degrees for 45 minutes. Remove foil and continue baking for another 10-15 minutes or until biscuits are cooked and golden brown.

Freezing Directions:

In a bowl, mix chicken, potatoes, veggies, soup, and seasonings. Place in deep 8×8 baking dish. Arrange biscuits on top of casserole. Cover with foil, label, and freeze. To serve: Do NOT thaw. Bake covered with foil at 375 degrees for 1 hour. Remove foil and continue baking for another 20 minutes or until biscuits are cooked and golden brown.

Chicken Parmesan

Rating: 4.5 out of 5

This is a tasty little treat and was SUPER easy to toss into the crock pot. The flavors were fantastic at the end. Too bad Cameron can't tolerate mommy eating a lot of tomatoes because we had enough leftovers to last a while. Oh well. The recipe is from A Year of Slow Cooking.

Ingredients

2-4 boneless, skinless chicken breast halves (we used Chicken Thighs)
1/2 cup bread crumbs (we used Panko)
1/4 cup Parmesan cheese
1/2 t Italian Seasoning (we used Penzy's Italian Seasoning)
1/4 t black pepper
1/4 t kosher salt
1 T olive oil
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce
Penne pasta (or whatever you have on hand)

Directions

1. Spread the 1 T of olive oil into the bottom of your crockpot stoneware insert.

2. Whip the egg with a fork in a separate bowl; mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish.

3. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings; place the chicken breast pieces in the bottom of the crock.

4. Layer 2-3 slices of mozzarella cheese on top; cover with entire jar of marinara sauce; close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

5. Serve with your favorite pasta.