Mexican Chicken

Throw the following into your crockpot:

• 3 boneless, skinless chicken breasts
• 1 can stewed tomatoes (include the juices)
  
• 1/2 C diced bell peppers (or a hotter pepper if you like HOT)
• 1/2 packet of taco seasoning
• 1/2 C diced onion (optional)
  

Let that cook on high (if chicken is frozen) or low (if chicken is thawed) for 4 hours.

Shred the chicken while still in the crockpot. Now throw in:

• 1 can of drained black beans
• 3/4 C of corn (canned or frozen)

Let that cook for one more hour on low.

Now you have some great shredded chicken that can be used for tacos, burritos, tostadas, or stuffed quesadilla (which is what we used it for). You can top it with cilantro, fresh tomatoes, etc.

YUMMY!

Food Friday - Caribbean Salsa

This is so amazingly beautiful and yummy! It is also quick (about 15 minutes).

1 C (8 oz) of crushed pineapple (retain some of the juice whether using canned or crushing fresh)
1/3 C chopped red (or orange) bell pepper
1/2 C cubed mango (you can also use peaches, apricots, papaya, kiwi, or whatever fruit you want - just think "tropical")
1/4 C chopped fresh cilantro*

Combine all the ingredients, pour off unwanted juices (although you don't want it dry), and serve.

Serving suggestions:

• We had this on top of a deliciously grilled chicken breast over a bed of rice. It was seriously so beautiful and so good and really healthy! The whole meal came together in 30 minutes.
  
• Phil said, "this would be great with chips too!"
• I think it would be good along with any kind of Mexican dish like tacos or especially on top of a taco salad.

So, let me know what fruits you've added to this great recipe and also let me know of the yummy ways you've served this.


*Cilantro is hard to deal with. I usually use scissors to cut it into little pieces but it all sticks to the scissors and to me. I've actually begun just using it whole-leaf and that works for me because I really like it. Still, it sticks to my fingers as I pluck it from the stem. Any great suggestions about how to prepare cilantro? Don't be scared off though because it has such a unique, fresh, wonderful taste, it is so worth the little bit of annoyance it gives me.

Food Friday - Spanish Rice

This is a recipe that Phil has wanted me to try. He got it from his mom who got it from our SIL. It was easy and delicious! You could use it for a side dish in a big Mexican meal or you could (as we did) just use it as a main dish.

6 Slices of Bacon (I used turkey bacon)
1 med. Onion (chopped)
1 sm. Green Pepper (chopped)
2-8 oz. Cans of Stewed Tomatoes (diced) (I only had 14.5 oz. cans so I just used one of those)
1 C Water
3/4 C Rice (uncooked)
1 T Brown Sugar
1 T Worcestershire Sauce
1 t Chili Powder
1/8 t Black Pepper
1/2 C Grated Cheddar Cheese (don't add until the end)

• Cook the bacon in a large frying pan.
  
• Remove the bacon from the pan but save 2 T of the drippings in the pan.
• Saute the onions and green peppers in the bacon grease until they are tender.
• Stir in the remaining ingredients (include the juices from the tomatoes).
• Bring to a boil, reduce heat to low, cover, and simmer 30 minutes.
• Top with crumbled bacon bits and grated cheddar cheese.
  

Food Friday - Chicken Enchiladas

These are "ummy, ummy" according to Eden.

1 Large Chicken Breast - boiled and shredded
1 Can Cream of Chicken Soup
1/2 C Sour Cream
3/4 C Shredded Mozzarella Cheese
Cumin to taste (probably about 1/2 t)
Either
Red Pepper Flakes to taste (probably about 1/4 t)
OR
1 Small Can of Green Chilis
1 Can of Green Enchilada Sauce
4 Large (or 8 small) Flour Tortillas
1/4 C Shredded Mozzarella Cheese

• In a bowl combine shredded chicken breast, soup, sour cream, cheese, and spices.
• In a medium casserole pan, spoon out enough enchilada sauce to barely cover the bottom of the pan (this will help keep the tortillas from sticking).
  
• Lay out a tortilla and spoon out enough mixture to fill it.
• Roll it up and place it in the pan (on top of the sauce).
• Repeat until you've filled all your tortillas.
• Pour the remaining enchilada sauce over all the enchiladas. Cover them well, including the sides. This will help keep the tortillas soft and from sticking to the pan.
• Top with shredded mozzarella cheese.
• Cover the pan with lid or foil.
• Bake for 45 minutes at 350 f. (remove the lid/foil for the last 15 minutes).
• Let stand for ten minutes and then serve.

Note: this reheats and freezes really well so you could make a bunch and freeze for later.

The vote (feel free to leave your rating once you've tried this):
Bamdaddy: 5 Celery Sticks
Bamamoma: 5 Celery Sticks (for ease and ummy, ummy-ness)
Bambina: 5 Celery Sticks

Food Friday - Chili Relleno

1 qt. Cottage Cheese
1 C crushed Ritz crackers
6 Eggs - beaten
1 small Onion (minced)
1 T Parsley flakes
8 oz. Mont. Jack cheese (grated)
8 oz. Cheddar cheese (grated)
2 small cans Whole Green Chilis

Mix cottage cheese, crackers, eggs, onion, parsley.

In a casserole dish (sprayed with oil) layer the above mixture, grated cheeses, then peppers.

Bake uncovered for 1 hour at 350.