Slow Cooker Taco Chicken Bowls

 I love love love using my crock pot. You just throw stuff in and forget about it. It doesn't heat up your house, and the delicious smells...mmm... I wasn't sure how this recipe would turn out but it was fantastic. My husband loved it. I found this recipe here.

Ingredients

1 1/2 lbs of chicken breast

1 16oz jar salsa

1 15oz can black beans

1/2lb (8oz) frozen corn

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 Tbsp minced garlic

1/2 tsp dried oregano

1/4 tsp cayenne

1/4 tsp salt

crack pepper, to taste

2 cups dry rice

8 oz shredded cheddar

Directions

Add everything except the cheese, and rice to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered. Secure lid and cook on low for 8 hours.

Near the end of the cooking time, cook the two cups of rice according to package directions.

After the 8 hours of cooking, carefully remove the lid of the slow cooker. Shred the chicken with a fork. Build the chicken bowls by putting rice on the bottom, the chicken mix and then the shredded cheese.

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Meatballs

I actually made this recipe in June but never got around to posting it. I honestly wasn't that impressed with this Meatball recipe. In fact, I was pretty disappointed with it especially since I found it on the Johnsonville website here. My son loved it of course and my husband thinks it was just fine. I think it was just too bland for me. I prefer a lot more flavor. I will continue looking for a good meatball recipe and if any of you have any great meatball recipes that you would like to share that would be fantastic!

Ingredients

1 package Ground Mild Italian Sausage

1 egg, lightly beaten

1/3 cup dry bread crumbs

1/4 cup Grated Parmesan Cheese

1/4 cup milk

1/4 cup onion, finely chopped

Directions

Preheat Oven to 350 degrees F.

In a large bowl, combine the egg, bread crumbs, parmesan cheese, milk and onion.

Remove sausage from casings.

Add Sausage to the bread crumb mixture and mix well.

Shape into roughly 20 meatballs; arrange on a shallow baking pan.

Bake for 20 minutes or until meatballs are cooked through. (160 degrees F)

Serve with your favorite sauce and spaghetti.

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Vegetarian Black Bean Enchiladas

I'm always looking for something new to make and now with the kiddo back home from the grandparents house, it's time to start up the old blog again with my wandering need to find and try new recipes.

I came across this recipe via pinterest. (If you aren't a member of pinterest, you need to join...it's amazing and well...very addicting...) Technically, we aren't vegetarians. However, since meat is generally expensive I wanted to try find some dishes I could make besides pasta that would taste good. Let me tell you, this tasted fantastic and the boy child asked if we could have the leftovers for dinner today. Credit needs to go to canyoustayfordinner.com as she was the original person to post this.

Ingredients

12, 6" flour tortillas

2 cups cooked brown rice

1 15oz can black beans, drained and rinsed

1 16oz bag frozen bell pepper strips, cooked and drained

1 packet taco seasoning

2 1/4 cups medium salsa, divided

1 1/2 cups shredded Mexican blend cheese

Directions

Preheat oven to 350 degrees F. Coat a 9x13" baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. (I honestly didn't think it spread to well, so I added more than a 1/2 cup) Lay your tortillas out on a clean work surface.

In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. (Again, I didn't think it was enough so I added a little bit more). Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. you may have to place some of the filled tortillas horizontally or in another 8x8 pan to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. (Again, I really didn't think that was enough...I ended up using 1 1/2 bottles of salsa total for both the filling and to cover the filled tortillas.) Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.

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