Black Bean Enchiladas

I just searched this site, thinking that I MUST have shared this recipe before, but I guess I haven't! It is my typical "dinner guest recipe" because it is fairly easy, feeds a lot of people, and gets a lot of compliments.

Black Bean Enchiladas

At noon:
Place 5 or 6 frozen chicken breasts in a crock pot.
Sprinkle with one packet of Taco Seasoning.
Cook on high for about 5 hours. Don't add water and don't open the crock pot! Every time you open the crock pot, you add 30 minutes to your cooking time. It is not worth it.

When the chicken breasts are done, they will be in a bunch of liquid. Don't drain it. Use your kitchen shears or a couple of forks and shred the chicken, mixing the taco seasoning well.

In a blender:
1 can of black beans (drained)
1 cup of mild salsa
1 Tbs lime juice
1 garlic clove
Blend well.
(This also tastes wonderful with some cilantro tossed in. Maybe 1/4 c. fresh.)

Shred 2 cups of cheddar cheese.
Add 1 cup of cheese to the bean mixture (either blend it or stir it in).
Pour about 1/2 cup of the bean mixture into the chicken and mix well.
Pour about 1/4 cup of the bean mixture in the bottom of a casserole dish and spread it across the bottom of the dish (this is just so it doesn't stick!).
In the casserole dish, layer flour tortillas, chicken, cheese, tortillas, chicken, cheese until you run out. (Of course, you could always roll the chicken in the tortillas!)
Pour the bean mixture over the top of the casserole and top with remaining cheese.
Bake for about 20-30 minutes or until the edges look crispy and the cheese has melted.
Serve with sour cream!

Meat Marinade

A friend from church gave me this recipe and we had it a few nights ago on a pork roast cooked the the crockpot. We shredded up the pork and served in on buns. It was fantastic! I think I'll try it on BBQ chicken pieces next.

1 t. basil (I used a few fresh leaves, chopped up)
1 t. oregano
1/2 t. salt
1/2 t. pepper
1/4 t. minced garlic
2 T. soy sauce
1 T. oil
1 T. ketchup

Mix together in a small bowl and pour over meat. Marinade for about 30 minutes. Can be used for steak, chicken or pork, also may be doubled for a larger cut of meat.

Chicken & Corn Chili

This is my first entry to this blog. I felt so honored when my friend, Lindsay, asked if I would like to contribute! This recipe is an easy crock pot one. The chicken breasts do not have to be thawed, and I usually add an extra one to the recipe to make a little more for leftovers. My only problem is remembering to start this recipe in the morning! (Note: I tried adding six chicken breasts to the original recipe for guests, but it tasted a little too chicken-y. I should have just doubled the whole recipe.)


4 skinless, boneless chicken breasts
1 16oz jar salsa
2 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
salt/ pepper
1 can corn
1 can black beans


Place the chicken, salsa, and seasonings in a crock pot. Cook on low for 6-8 hours. Two hours before serving, shred the chicken with two forks and return to crock on low. Stir in the corn and beans, simmer until ready to serve.

Serve with cheese and sour cream.

Easy Pesto Chicken with Angel Hair Pasta

This is a family favorite. My 6 year old is really into Dr. Seuss right now so he loves the idea of "green chicken". I love this recipe because it's so easy and has lots of flavor. Plus the leftovers taste great cold in a salad--yum!

Ingredients:

4 boneless skinless chicken breasts
1 container of pesto (or make your own)
2 plum tomatoes
1 box angel hair pasta

Directions:

Preheat oven to 450. In a glass baking dish (I used my 8x8 pyrex) pour about 1/3 of the pesto. Lay chicken flat on top of the pesto. Pour remaining pesto over the chicken. Bake for 30 to 35 minutes. Slice tomatoes into thin slices and place them on top of the chicken for the last 5 minutes. You can also sprinkle a little parmesan cheese on top if desired. Serve over cooked angel hair pasta.

Picnic Chicken Pita's

I made some Pita Bread yesterday and filled it with this filling. More of a summertime food, (great to take on a picnic and assemble pita's on the spot) but still good anytime!

1 pkg. frozen broccoli florets, cooked and drained (I used fresh broccoli, steamed)
2 cups cooked and cubed chicken
1 cup shredded cheddar cheese
1 med tomato, chopped
1/4 cup mayo
2 T. prepared mustard
1/2 t. salt (or to taste)
1/8 t. pepper
4 bacon strips, cooked and crumbled
4 pita breads, halved

In a large bowl combine the broccoli, chicken, crumbled bacon, cheese and tomato. In a small bowl combine mayo, mustard, salt and pepper. Pour over broccoli mixture and toss to coat. Spoon into pitas and enjoy!

Pineapple Chicken Bake

Here's another one from America’s Test Kitchen. It's fats, it's easy and sooo good. A little to spicy for my little ones, but it's one of my husband's favorites, so we keep it in the rotation

Serves 4
Start to finish: 30 minutes

4 Boneless skinless chicken breasts (6-8oz each), trimmed
1 (20oz) can pineapple chunks in juice
¼ cup honey
1 Tbs cider vinegar
1 Tbs soy sauce
2 tsp curry powder
1 tsp Tabasco
1 tsp cornstarch
1 Tbs water
1/3 cup sliced almonds

1. Adjust oven rack to upper position and preheat to 450. Pat the chicken dry with paper towels, then season with salt an pepper. Lay the chicken in a 9x13 baking dish coated lightly with a veg. oil spray.

2. Drain the pineapple chunks, reserving ½ cup of the juice. Whisk the pineapple juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in medium saucepan over medium high heat. Simmer, whisking often, until mixture is thickened, about 8 minutes.

3. Quickly dissolve the cornstarch in water, then whisk into the honey mixture. Stir in the pineapple chunks. Pour the pineapple sauce over the chicken then sprinkle with almonds. Bake until the chicken registers 160 on an instant read thermometer, 15-18 minutes.

I have grand plans for trying this sauce on kabobs this summer. I serve this with plain white rice. Also, I never have sliced almonds laying around. They are a wonderful addition, but it's just as tasty without.

Sesame Chicken

Here is a really yummy marinade that we have had about 3 times in the past couple weeks.

1/2 C. olive oil
1 C. white grape juice
1/2 C. soy sauce
1 t. ginger
1 T. dry mustard
1 t. black pepper
4 garlic cloves
1/4 C. sesame seeds
1/2 C. chopped green onion
About 6 chicken breasts or 8 thighs

Combine all ingredients and let chicken marinade in sauce for at least 4 hours. Or put it all in a ziplock and stick it in the freezer, thaw when ready to use and grill on BBQ. (This recipes is from 30daygourmet.com. You can check out their archived newsletters and print off their featured recipes for free. Everything I have made from their site has been good, so far!)

Crowd Pleasing Chicken Salad

This chicken salad is awesome. I had some for breakfast this morning right out of the mixing bowl. The rice gives it enough substance that you can serve it as a main dish and it will actually fill you up! If you use fat free mayo and sour cream and skip the cheese, it's only 31/2 POINTS (for any Weight Watchers out there) for a 1 cup serving. I hope you enjoy it!

3 cups cubed chicken
1 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
Combine in large bowl. Fold in:
2 cups cooked white rice
1 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (20 oz) pineapple tidbits, drained
1 can (8 oz) sliced water chestnuts, drained
1 cup shredded cheddar cheese (optional)
1/2 cup sliced almonds, toasted (optional)
Serve alone, with sliced cantaloupe, on bread, or in a tortilla as a wrap.
As a hot sandwich, spread on one half of a hoagie roll and sprinkle the cheese on top. Broil until the cheese melts and the bread is crispy.

*Recipe taken from The Best of Country Cooking 1999