So I am trying to branch out and cook more than the same few meals over and over (my hubby is very easy to please when it comes to dinner…he’d be perfectly fine with two hot pockets every night, bless him…but even he gets tired of the same ol’ spaghetti and tacos).
My goal lately has been to cook at least one new recipe a week. That doesn’t always work out, and we still end up ordering from 256-ToGo a little too often (this company is uh-mazing and you should totally check it out if you haven’t heard of it…they deliver food from tons of restaurants around Columbia that don’t typically deliver), but we’re making progress.
Restaurant delivery and takeout can get both unhealthy and expensive, so that’s where this new dinner recipe search comes in. As I’ve mentioned before, I’m all about finding recipes that are as easy as possible. The cooking gene must have skipped right over me, because my mom and grandmother are both fabulous cooks, but for the life of me I can’t even remember how many ounces are in a cup. Seriously…my lack of kitchen prowess is sad, y’all.
I came across this recipe for low-fat chicken enchiladas and modified it a bit, based on what we had in the pantry and our own personal preferences. Below is the recipe I used. These enchiladas turned out pretty yummy and are almost impossible to mess up. Hooray for adding to my slowly growing rotation of recipes.
- 3-4 boneless skinless chicken breasts, cooked and shredded*
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 whole wheat flour tortillas
- 1 can enchilada sauce
*I just recently started putting raw chicken in the crock-pot as soon as I get home from the grocery store. Cover it with water, let it cook for 4 hours on high, and then you have already cooked chicken to use in recipes later in the week!
- Preheat oven to 400 degrees.
- In a medium skillet, combine chicken, cumin, oregano, chili powder, chicken broth, and tomato sauce. Cook over medium-high heat for 5 minutes. Remove from heat.
- Spray a 13 x 9 glass baking dish with non-stick cooking spray.
- Place some of the chicken mixture into each tortilla, rolling each one and placing them seam side down in the dish. (I just eyeballed the amount of chicken mixture to place in each tortilla, trying to make it an even amount in each one).
- Top the tortillas with enchilada sauce (and cheese if you’d like).
- Cover with aluminum foil and bake for 25 minutes.
What’s your favorite easy dinner recipe?
I’ve been obsessed with crock-pot recipes lately, since they’re usually pretty idiot-proof and often just require dumping ingredients together and pressing a button. This taco chili is my new favorite thing to make for dinner — it’s super easy and is perfect for these cold nights we’ve been having. And since this recipe makes a TON, it’s great for if you’re having people over, or if you want to freeze some for later, or for leftovers the next day. Plus, it makes the whole house smell delicious while it’s cooking. It’s a win all around.
- 1 (16 ounce) can black beans
- 1 (16 ounce) can kidney beans
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) package frozen corn
- 2 (14.5 ounce) cans diced tomatoes
- 1 packet taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 3-4 boneless skinless chicken breasts
- Combine all ingredients except chicken in crock-pot.
- Place chicken on top and cover.
- Cook on low for 10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Stir chicken back in.
We love ours served with tortilla chips, and it’s yummy topped with sour cream and cheese, too.
What’s your favorite crock-pot recipe?
I’ve been saying forever that I want to start a blog one day, when I have the time. With an infant, I feel like my life kind of revolves around changing diapers and doing laundry, and at the end of the day I usually just want to fall into bed instead of starting up a new hobby like blogging. But I finally realized I need to just make time for it if it’s something I want to do. You have time for what you make time for, right?
I thought I’d start by sharing an easy recipe that’s great to make for holiday treat bags, neighbor gifts, a Christmas party, or just to have around the house to eat until you make yourself sick. Which I almost did because these things are that good.
I was looking for something to make to give our neighbors, and I found this recipe that has both a very short ingredients list and a very short instructions list (my two requirements for recipes). I found it in a Betty Crocker Christmas Cookbook that I snagged earlier this year at Books-a-Million for 7 bucks.
Here it is:
Ingredients: 24 oz white baking chocolate, 1/3 cup creamy peanut butter*, 4 cups Cheerios, 2 cups mini marshmallows, 2 cups dry-roasted peanuts
- Break up the white chocolate into small pieces, put in a microwaveable bowl, and heat until thoroughly melted.
- Stir in the peanut butter until the mixture is smooth.
- Add remaining ingredients, stirring until completely coated.
- On waxed paper, drop mixture by heaping spoonfuls. Add sprinkles if you want.
- Let stand for about an hour or put in the fridge until firm. (I think they taste better when they’ve been in the fridge).
*I reduced the amount of peanut butter to 1/3 cup, because as seen in the below photo, the clusters came out looking more brown than white. I figured that reducing the peanut butter would help them look more white/Christmasy next time.
To give to our neighbors, I tossed a few of these bad boys into these containers from Michael’s.
And there ya go – easy and delish.