Crock Pot Burritos

Crock Pot Burritos

Ingredients

1 lb. beef stew meat

1 jar salsa

1 package taco seasoning

1 can refried beans

1 can red enchilada sauce

1 ½ cups shredded cheddar or Mexican blend cheese

10-12 small flour tortillas

Directions

Mix beef, salsa, and taco seasoning together and cook in Crock Pot on low for 8 hours or high for 4 hours. After beef mixture is finished cooking, stir it well, and the beef should fall apart into a shredded texture. Then, stir in the can of refried beans. Spray a 9 x 13 baking dish with non-stick cooking spray. Place beef mixture in tortillas and roll, placing seam-side down in baking dish. Bake at 350 degrees for 20 minutes. Remove from oven. Pour enchilada sauce over the top of the burritos. Top with cheese. Bake an additional 10 minutes, then serve.

Crock Pot Spicy Dijon Pork Roast

                         Crock Pot Spicy Dijon Pork Roast

Ingredients

6 Tbsp. Dijon mustard
2 Tbsp. Cider vinegar
2 Tbsp. Brown sugar
1 Tbsp. Minced garlic
2 Tbsp. Honey
1/4 cup Worcestershire sauce
1 tsp. crushed red pepper
1 pork roast

Directions

Stir all ingredients except roast together in a small bowl. Spray crock pot with non-stick cooking spray. Place roast in slow cooker. Pour mixture over the top of the roast. Cook 5 hours on high 8 on low.

Crockpot Potato Soup

Crockpot Potato Soup

Ingredients

8 cups potatoes, peeled and chopped into small cubes

1 medium onion, chopped

2 cans cream of chicken soup

2 cans chicken broth

1 (8oz.) package cream cheese, softened

½ lb. bacon, cooked and crumbled (or you can use real bacon bits if you want to make it quicker and easier)

1 tsp. garlic powder

1 tsp. parsley

¼ tsp. Pepper

Shredded Cheddar Cheese

Directions

Place all ingredients in slow cooker. Cook for 5 hours on high or 8 hours on low. Before serving, use a fork to slightly mash up the potatoes a bit, then stir well.

Serve topped with shredded Cheddar cheese.

Sweet & Spicy Bacon Wrapped Chicken Strips

I found this recipe awhile back and tried it out. We loved it, but I never did post it because I really didn't change anything about it to make it my own except the amounts of ingredients, but I decided it needed to be shared anyway. It is especially good served with ranch for dipping. 

Sweet & Spicy Bacon Wrapped Chicken Strips

Ingredients

4 boneless skinless chicken breasts

8 slices of bacon

1 cup brown sugar

4 Tablespoons chili powder

2 teaspoons garlic powder

½ tsp. salt

½ tsp. pepper

Directions

Cut each chicken breast into 4 strips. Cut each strip of bacon in half. In one bowl, mix together spices. In another bowl, put the brown sugar. Roll each chicken strip in the spice mixture, and then wrap each one with the bacon. Take the bacon wrapped chicken strips, and roll them in the brown sugar. Place in a 9 x 13 baking dish sprayed with non-stick cooking spray. Bake at 400 degrees for 35 minutes.

Chicken Tamale Pie

Chicken Tamale Pie

Ingredients

⅓ cup milk

1 egg

1½ tablespoon taco seasoning, divided

¼ teaspoon crushed red pepper

1 (14¾ ounce) can cream-style corn

1 (8.5 ounce) box corn muffin mix

1 (4 ounce) can chopped green chiles, drained

1 (10 ounce) can red enchilada sauce

2 cups shredded cooked chicken breast

¾ cup shredded Mexican blend cheese

Onion and bell pepper, chopped

Directions
Preheat oven to 400°. In a mixing bowl, combine the first 7 ingredients, using only tablespoon of the taco seasoning, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray. Bake at 400° for 25-30 minutes. While the corn mixture is baking, toss the cooked, shredded chicken in the remaining 1 tablespoon taco seasoning. When the corn mixture is done, top with shredded chicken. Pour enchilada sauce over top. Sprinkle with cheese. Top with chopped onions and peppers. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve topped with sour cream.

Italian Meatball Sub Casserole

Italian Meatball Sub Casserole

Ingredients

1 (16 oz.) loaf french bread
12 oz. light cream cheese, softened
1 ½ tsp Italian seasoning
1 lb frozen meatballs, thawed (or you can use homemade meatballs, see my recipe below*)
1 jar spaghetti sauce
2 cups mozzarella cheese

Directions

Preheat oven to 375 degrees.
Slice french bread into one-inch slices, place on a cookie sheet, and broil until slightly golden.

Remove from oven and place in a lightly greased 9x13 baking dish.
Mix together cream cheese and Italian seasoning.  Spread over french bread.
Sprinkle meatballs over cream cheese mixture.  Pour spaghetti sauce evenly over meatballs.  Top with mozzarella cheese. Bake 20- 25 minutes, until bubbly and cheese is melted.

*I used frozen meatballs, because I have a two month old baby, so my cooking time is limited, but I think this would have been way better with homemade meatballs. I have a great homemade meatball recipe, so I will share it:

Ingredients

1.5 lbs. ground beef or chuck

1 cup fresh bread crumbs

1 egg

1/3 cup milk

½ tsp. salt

½ tsp. pepper

1 tsp garlic powder

2 Tbsp. minced onions

1 tsp. Italian seasoning

Directions

Mix above ingredients in a large bowl with hands. Roll into small balls. Place on a baking sheet lined with foil, and bake at 350 for 25-30 minutes. Remove from baking sheet and place on paper towels to absorb any excess grease.

Cheesy Chicken Noodle Casserole

I'm back! After spending the end of my pregnancy on bed rest, therefore, no cooking, then having a baby, I have had very little time to do much, cooking, much less experiment with new recipes, take pictures, etc. But, he is two months old now, and I am getting back into the swing of things, or at least trying to. So, here is a new recipe I managed to to try the other day...

Cheesy Chicken Noodle Casserole

Ingredients

½ cup chopped onion

½ cup chopped celery
3 tablespoons butter or margarine, melted
2 (10 3/4 ounce) cans cream of chicken soup
1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese
1 cup milk
2 cups chopped cooked chicken
2 ½ cups cooked egg noddles

Salt & pepper to taste
¼ cup Ritz cracker crumbs

Directions:
In a large skillet, saute onions and celery in butter until tender. Add in soup and mozzarella cheese, then gradually stir in milk. Cook over medium heat until cheese melts. Stir in chicken, noodles, salt, and pepper. Transfer this mixture to a greased 9x13 baking dish. Sprinkle with cracker crumbs. Bake at 350° oven for 35 minutes or until heated through. Top with cheddar cheese and bake 5 more minutes.