Crockpot Chicken Nachos

These are heavenly, scrumptious, delicious, and amazing. I only have one picture from the entire (simple, but lengthly) process because I was so excited to plop down on the couch and eat them, I forgot that I might want to blog about them.

These are perfect as a meal, an appetizer, or a snack. And don't be scared by "lengthy." The only reason they take a while is because the crockpot is involved. Actual hands-on time is almost nothing.

Ingredients
Two frozen (or thawed) boneless, skinless chicken breasts
Two cups of your favorite salsa (I LOVE Margaritaville salsa from BJ's, and Trader Joe's medium salsa as well)
One cup of water
One can of corn, drained
One cup shredded cheddar
A pile of tortilla chips (I used Wegman's organic yellow corn tortilla chips)

Put the chicken breasts in the crockpot, pour salsa, water and corn over chicken, place lid on crockpot, and cook on high for 5 hours. (I'm sure cooking on low for 10 hours would do the same thing).

Place a single layer of tortilla chips on a nonstick foil lined baking sheet, and sprinkle half of the cheese onto the chips. Top with a thin layer of the chicken mixture (shredded), then top with remaining cheese. Bake for about five minutes, or until cheese is melted.

The last step is very important. Add a small pile of tortilla chips on the side, so you have some slightly baked/soft chips, and some crunchy non-baked ones as well. The combo of textures is delightful.

Enjoy with a glass of red wine, while your children sleep, your husband is out of town, and you are catching up on DVR'd Kardsashian episodes. Or, if you don't want to admit to all of that, just enjoy. ;)

Healthier Twice Baked Potatoes

I made these as a side for dinner last night, and I have to say, they were just as delicious as their sour cream, bacon-filled counterpart. :)

I used:

Two medium-sized baked potatoes, cut in half lengthwise (baked at 400 degrees for an hour)

One small container (7 oz) of 2% Greek Yogurt

2 T butter

1 cup of shredded cheese (I used a cheddar, mozzarella, monterey jack blend)

Salt and pepper to taste

After the potatoes have cooled, slice them in half, and scoop out the insides. Mix the insides with the yogurt, butter (it should easily melt in the hot potatoes), half of the cheese, and some salt and pepper.

Using a spoon, scoop the filling back into the potato shells, and top with the remaining cheese. Place on a baking sheet, and bake at 400 degrees for about 20 minutes.

Enjoy (and be patient so as not to burn your tongue!) :-)

Comfort Food Alert!!! Gooey, Crispy, Chunky, Baked Mac 'n' Cheese :)

Ok, so I never thought I would use Velveeta in a recipe, let alone publish a blog entry admitting to it. But, I did, and I am, and it was so worth it!

I have been craving a good baked mac 'n' cheese for a while, and finally gave in and started researching recipe basics. I combined a few ideas, added my own twists, and voila!

My dad, husband, daughter, and I all really enjoyed this dish. Next time I serve it to Audrey, I will have to wait until after she's eaten her meat and veggies (which usually isn't a problem for her; she loves meat and veggies!) But once she had a taste of this, nothing else on her high chair tray existed. :)

Ingredients:

1 stick (1/2 cup) butter
1/2 cup whole wheat flour (not because I was trying to be healthy, but because that's all I had, and what I mostly use; I realize the Velveeta and stick of butter negated the healthy aspect right away). :)
4 cups whole milk
16 oz Velveeta cheese, cubed
A few dashes of Tabasco Sauce
1 box of macaroni, cooked, and drained
1 cup chopped/cubed/shredded cheddar cheese (I used a brick of sharp cheddar, and my food processor to chop it up into coarse little pieces with the panko bread crumbs)
1 cup panko bread crumbs

Melt the butter in a large pot, then whisk in the flour. Slowly add the milk while whisking out the lumps. Let mixture sit on medium heat for about a minute, then add the Velveeta cubes a few at a time, mixing in between. Once you have a nice creamy, blended mixture, shake in a few dashes of Tabasco Sauce and stir.

Add the cooked macaroni to the pot, and stir until all noodles are coated with the cheese sauce. Pour into a greased 9x13 baking dish, and set aside.

In a food processor, add a few chopped up chunks of the cheddar (about one cup's worth), along with the panko crumbs, and chop/mix until you have a coarse mixture. Sprinkle half of it over the macaroni and cheese, and place in the oven at 350 degrees for 25 minutes. Remove the mac 'n' cheese, sprinkle the top with the remaining cheese/crumb mixture, and bake for another 5-7 minutes.

Enjoy the soft, bubbly, slightly crunchy goodness of this delicious mac 'n' cheese! I liked it so much that I replaced my 4am pregnancy snack with a bowl of it the next day. I just won't make it a habit. ;-)

One of My Favorite Dishes~~Enchiladas!

This is a recipe I have been making for years, and every time I make it I change it up a bit. I usually use ground turkey (which I did this time), but the enchiladas are also delicious with shredded or chopped chicken, or ground beef. I also sometimes saute the veggies in butter (this time onions, tomatoes, green chilies, and black beans), but I left out the butter this time.

The best tortillas I have found at the store are the handmade ones from Trader Joe's. They have flour ones and whole wheat ones. This time I used the flour ones. They are so so good!

Ingredients:

1-1.5 lb lean ground turkey

1/2 t ground cumin

1/2 t garlic powder

1/2 t onion powder

Trader Joe's Flour Tortillas

Trader Joe's Enchilada Sauce

One can Trader Joe's Organic Black Beans (I often use dried beans, but they take more preparation)

One small can green chilies

One small/medium tomato, chopped (not too fine)

One small onion, chopped (not too fine)

1/2 cup salsa

1 1/2 cups shredded Mexican blend cheese

1/2 cup plain Greek yogurt

Brown the ground turkey. Drain if necessary.

Add the chopped onion and tomato to the ground turkey, and cook on medium heat for 2-3 minutes, stirring frequently.

Add the can of black beans (if using dried black beans, add them when you add the onion), and the can of green chilies. Stir for another minute while cooking on medium heat.

Stir in the Greek yogurt and salsa and continue to cook on low heat.

Fill one tortilla at a time with a large spoonfull of the mixture, about 2/3 cup, and sprinkle cheese on top of the meat mixture. Wrap the tortilla closed, and place it on one end of a greased glass baking dish. Do the same 4-5 more times, depending on how full each tortilla is and how many will fit in the dish.

Pour the bottle of enchilada sauce over the enchiladas, and bake for 25 minutes at 350 degrees. After 20 minutes, remove the enchiladas from the oven, sprinkle the remaining cheese over them, and bake for another 7-10 minutes.

Enjoy!

Easy Quiche (with homemade crust!)

I have always wanted to make a delicious quiche with a crust from scratch. Quiche can be eaten any time of day, at any meal. I decided to finally figure out how to do it just in time for Christmas brunch.

I've already made four quiches and it becomes easier and easier each time! The best part is that you just need to know the simple recipe for the crust, and then you can fill it with whatever you want. I made one with shrimp, bacon, and white cheddar, which was a hit at Christmas. I also made one with avocado, tomato, and cheese, that didn't go over quite as well. My favorite that I've made twice so far simply contains green peppers (which I've been craving majorly this pregnancy) and shredded white cheddar. This is the recipe...

Ingredients:
Crust:

3/4 cup flour
1 tspn salt
1/2 stick butter (slightly chilled)
1/4 cup freezing cold water

Filling:

5 whole eggs
1 egg yolk
1/2 cup milk
2/3 green pepper
1 cup shredded white cheddar

Pinch of salt

Pinch of pepper

Preheat the oven to 450 degrees. Spray a quiche dish (or pie plate) with canola oil, and set aside.

Pour the flour into the food processor. Add the salt and pulse a few times. Chop up the butter and add it to the food processor. Pulse five or six times. With the food processor running, pour the water into the top and let it blend until just mixed. Do not let it form a ball.



Spread a square of plastic wrap on the counter, and put the dough on top. Roll it out until it is about 4-5 inches in diameter (or use your hands, like I did since I don't have a rolling pin). :) Wrap the dough in the saran wrap and place it in the fridge for 20 minutes.

Slightly overlap two sheets of plastic wrap on a damp counter (just use your hands to sprinkle some water on the counter). Place the dough in the center of the saran wrap, and roll it out to about 10 inches in diameter. Cover the top of the dough with another sheet of plastic wrap and make sure it is wrapped on all sides. Place the dough in the freezer for five minutes.

Remove the dough from the freezer, remove the plastic wrap, and place the dough in the greased dish. Pinch the edges and push them up against the side of the dish. Lightly cover the dough with foil, and place the dish in the oven for 20 minutes. After 20 minutes, turn the oven down to 350 degrees, and let the crust bake for five more minutes (without the foil).

While the crust is baking, chop up the green pepper and saute it in a greased/buttered pan for a few minutes. Remove from the heat and set aside. Crack the eggs into a mixing bowl, add the milk, and beat until well blended. Add a pinch each of salt and pepper. Set aside.

Remove the crust from the oven, and spread the green peppers on top of the crust. Layer the cheese over the peppers, then add the egg mixture last.

Place the quiche in the oven, and bake for 35-40 minutes.

Skinny Spaghetti Pie

A lot of my friends know how much I love spaghetti pie. I have been making it for a while, and over the years I have modified it to make it healthier, but it is still absolutely satisfying and yummy. :)

The original recipe called for ground beef, spaghetti noodles, a jar of marinara, cream cheese, sour cream, shredded cheddar, and green onions.

I now make it using the following list of ingredients:


1 lb of lean ground turkey
1/2 box of whole wheat thin spaghetti
1 jar of marinara (or blend your own stewed/crushed tomatoes in a food processor)
1/2 cup of cream cheese
1 cup of low fat plain organic yogurt (are you surprised???) :)
1 TBSP onion powder
2/3 cup green onions
2/3 cup shredded cheddar/jack cheese

***And before you wonder how something that contains cream cheese and shredded cheddar can be healthy, think about this. You are going to eat one serving of this dish (which is definitely filling), which means you will only be eating 1/6 of the entire pie. 1/6 of 2/3 of a cup of shredded cheese isn't much (it's 1/9 of a cup to be exact). You will also only be eating 1/12 a cup of cream cheese in your serving. That is miniscule. Sure, you can use low fat cream cheese and low fat cheese, but I generally prefer not to (especially for the cheese; lowfat cheese is NOT the same). Stick to the serving size and you'll be full, happy, and healthy. :) ***


Preheat your oven to 350 degrees.

Brown the turkey and drain the grease (you may not have to drain any grease if the turkey is lean enough). Pour in the jar of marinara, and simmer on low for 15 minutes while stirring occasionally.

Cook the spaghetti according to the package, which should be pretty quick since you are using thin spaghetti. Drain and set aside.

In a mixing bowl, blend the cream cheese, yogurt, onion powder, and chopped green onions.

Pour the cooked pasta into a greased (100% canola oil spray) baking dish (I used a piece of Polish pottery that is slightly larger, but you can use an 8x8 glass dish). Using a spatula, pour and smooth the yogurt mixture over the pasta. For the third layer, you will pour the ground turkey mixture over the yogurt mixture. Finally, sprinkle the shredded cheese evenly over the top. Place the baking dish in the oven for 20 minutes at 350 degrees.


Pull it out of the oven, let it cool for 10 minutes, then serve with a side salad.



This recipe yields six servings.