Crock Pot White Chicken Enchiladas

2 onions, chopped
2-3 cups cooked chicken, diced
1 can diced green chile
2 cans cream of chicken soup
1 can corn, undrained
1 can black beans, undrained
1 t salt
1 t cumin
1 t coriander(opt.)
1 t chili powder
1 t garlic
20-24 corn tortillas, cut into wedges
1/2 cup milk or water, if needed
2 cups shredded cheese, cheddar or your favorite

Spray a large pot with cooking spray. Spray crockpot and turn on low.
Add onion and saute on medium high for 5 minutes. Add green chile and chicken, stir in seasonings. Add cream of chicken, corn, and beans, add milk or water if the sauce seems too thick. Spread a thin layer of sauce in the crock pot, then a layer of tortilla wedges. Continue layering tortillas, then sauce until you use the last of the sauce. Top with cheese and cover. Cook on low 2-3 hours, or high 1- 1 1/2 until cheese is melted and starts to bubble up.

"Crab" Spaghetti

1 pound whole wheat thin spaghetti
2-4 T Olive oil
2 onions, chopped
2-3 small zucchini, halved and sliced into 1/2" slices
5 cloves garlic, sliced
1 8 oz pkg imitation crab
about 10 leaves fresh basil
salt to taste

Heat olive oil in large skillet, saute onion and zucchini until tender, about 15 minutes. Add garlic during the last 5 minutes of cooking.
While that is cooking, boil water and cook spaghetti according to package directions.
Take the crab out of the package and cut into bite size pieces. Add to the top of the cooked zucchini mixture, don't stir it in yet, cover and turn the heat down to low. Heat until crab is hot, then gently toss together. Turn off heat.
When spaghetti is al dente, drain and return to pot. Add zucchini and crab mixture, toss gently and salt to taste. Tear basil up and top individual portions with it.

Pizza Dough/Foccacia Dough

Pizza Dough

9 Cups Flour
1 Tbsp Salt
3 cups very warm water
2 Tbsp Yeast
¼ cup sugar
½ cup powdered milk
1/2 cup olive oil(or whatever you have)

In large bowl, combine flour and salt, set aside. In medium bowl, stir sugar into warm water, then add yeast. Wait 10 minutes for yeast to bloom, then add powdered milk and oil. Add medium bowl mixture to large bowl and mix. Let rest 10 minutes, then knead until smooth. Place in oiled bowl and turn over. Cover with plastic wrap or cloth and let rise 1 hour. Roll into pizza crust, let rise 15 minutes. Bake crusts 8-10 minutes at 425 degrees, then add pizza toppings and bake 10 minutes or until cheese is bubbly. Can also wrap crusts up and freeze after baking the first time.

I actually used this pizza dough recipe to make the focaccia(I saw it on Emeril.) I made a couple pizzas out of the dough and used the rest to make focaccia bread to freeze for later. After rising the first time: for focaccia shape it into about a 12" circle about 1/2" thick. Press your finger into it and make indentations all over about 1" apart. Cover and let sit a minute while making the topping.

Topping:
1 large onion, finely diced
2 Tbsp Rosemary
1 Tbsp Oregano
1/4 cup olive oil
Saute onion in olive oil with rosemary and oregano for about 3 minutes, then let cool slightly. Spread on top of Focaccia dough, cover and let rise 30 minutes or until double in size. Bake at 375 for 15-20 minutes or until golden brown.

Biscuits and Beef

This name is boring, if you try this recipe, please give me ideas for better names!

1 pound ground beef
3 potatoes, peeled and cut into 1/2" cubes
2 Tablespoons oil
1 large onion, diced
1/2 teapoon salt
1/4 teaspoon pepper(or to taste)
2 cups shredded cheese

Biscuit Batter:
2 cups flour
1 Tablespoon Baking powder
1/2 teaspoon salt
1/3 cup shortning
1 1/2 cups milk


Preheat oven to 450.  Cook potatoes in oil 5 minutes on medium heat or until tender.  Add onions and cook until they are also tender, the potatoes will brown a bit, that is good.  Add ground beef and season with salt and pepper, brown.  Drain that mixture well.  While it is cooking, put the flour, salt and baking powder in medium mixing bowl with shortning.  Cut it with a fork or pastry cutter until the shortning is all mixed into the flour.  Stir in milk, it will be a lumpy.  Spray 9x13 pan with cooking spray and place ground beef mixture in the bottom of it.  Top with cheese and then batter over everything.  Bake for 20-30 minutes or until it is golden brown on top.  Cut and serve.

Chicken and Eggplant Tostadas

1 eggplant, cubed
3-4 yellow squash, peeled and cubed
1 large onion, diced
2 teaspoons garlic salt
1 large can green chile
2 teaspoons ground cumin
1 can cream of chicken soup
------
2 chicken breasts
1/2 cup water
taco seasoning, see my recipe if you don't have it on hand.
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precooked tostada shells
cheese, salsa and sour cream, if desired

Saute onion and squash in large pot for 10 minutes.  Add eggplant and saute until tender.  Add cream of chicken and simmer 10 minutes.
-----
Cube chicken breasts and simmer 20 minutes or until they are cooked through.  Shred and season with taco seasoning.
-----To serve:
Top one tostada shell with eggplant, then 2 Tablespoons or so of chicken, then top with desired toppings.

Pizza Pasta

1/2 pound Penne

1/2 jar  of your favorite pasta sauce

2 cups Mozzarella cheese

12 pepperonis

Boil Penne according to package directions, drain and place in skillet with a lid(I also boiled mine in this deep skillet.)  While the pasta is draining, pour the sauce into the skillet and bring it to a simmer.  Add pasta and gently fold in.  Top with cheese and pepperoni.  If you have an oven-friendly skillet you can place it in the oven to melt the cheese.  I did not, mine has a plastic handle I would like to keep, so this is what I did:  After placing pepperonis on top, put the skillet lid on and put the heat on as low as it will go.  Heat for 5-10 minutes or until cheese melts.  Be careful not to have the heat on too high, you don't want the pasta to stick on the bottom.

Another Attempt to Replicate Grandpa's Chili Beans

2 pounds dry beans

2 large onions, diced

1 7oz can green chile, diced

1 can tomato sauce

1 Tablespoon ground cumin

1 Tablespoon chili powder

1 Tablespoon garlic salt

2 teaspoons ground black pepper

1/4 teaspoon cinnamon

1 or 2 Tablespoons corn starch

Water

1. Soak beans according to package directions.  Drain the liquid out.  Saute onions with cooking spray in skillet.

 2. Place beans in Crock-Pot with onions and chiles and about 11 cups water, set it on high. Simmer without lifting lid for 8 hours. 

Pay attention: if the water starts to run out, you may need to add more boiling hot water, but try not to add too much water or lift the lid unless necessary. 

3. After 8 hours in the slow cooker, brown the ground beef with the spices and add it and the tomato sauce.  4. Dissolve one tablespoon of cornstarch in 1/4 cup water and add it to thicken.  You may need to add another tablespoon depending on the thickness desired.  Taste it and add more salt if desired.

You want it spicy?  I roasted 3 fresh jalepenos and another green chile from the garden, chopped them and added them as well.  I let them cool after roasting and peeled them wearing gloves.

Quick Creamy Noodles

1 pound ground beef
1 large onion, diced
garlic salt and pepper, to taste
1 pound egg noodles
1/4 cup(1/2 cube) butter or margarine
1 cup milk
2 cans cream of mushroom soup

Brown ground beef and onions together, season with the garlic salt and pepper.  Boil egg noodles  in large pot according to package directions, drain well.  When ground beef is done and onions are tender, add butter, milk and soup.  Simmer while egg noodles finish cooking.  After draining noodles, place them back in the pot and add skillet contents.  Fold in gently, simmer a few more minutes if desired, and serve.

Andy's Chicken(Cream Cheese Chicken)

A huge hit from the last family reunion...my cousin Andy and his wife's contribution

4 chicken breasts, cubed
1 package dry italian dressing mix
1 can cream of mushroom soup
milk(enough to fill soup can halfway)
1 8 oz pkg cream cheese
Place chicken in crock-pot with italian dressing mix. Let cook for one hour. Stir. Add the can of cream of mushroom soup, then fill the can halfway with milk and add that to the crock-pot. Stir. Cut up the cream cheese into a few pieces and add that to the crockpot, then cover and cook on high for 3-4 hours. Serve over rice. Serves 4.

Alternate quick cooking method: Brown chicken on stove with seasoning mix. Add other ingredients and simmer on low for 30 min.

Sweet and Sour Chicken

3-4 chicken breasts
1 cup cornstarch
salt/ pepper
2 beaten eggs
1/4 cup oil

Sauce:
3/4c brown sugar
1 tablespoon soy sauce.
4 tablespoon ketchup
1/4 cup vinegar
1 tablespoon garlic salt

1 can pineapple chunks, with juice, optional.

Cut chicken into cubes and season with salt and pepper and dip in cornstarch, then egg. Fry until brown, not cooked through. Place in single layer in baking dish. Mix sauce and pour over. Bake 1/2 hr. @ 325 degrees. Turn over every 15 minutes. Make another batch of sauce. Add 1 can pineapple- boil 6-8 minutes. To thicken dissolve 1 tbsp cornstarch in cold water and add to sauce. Bring to boil, boil another minute.

Optional: Thinly slice and lightly steam 4 carrots and 1 bell pepper. Add to sauce just before serving. As seen in picture.

Serve over rice.

Easy Chili Beans

I differ every time I make Chili Beans in my attempt to make them just like Grandpa's, but they are never just like his. This is one really easy version anyone can make.
2 pounds ground beef
2 onions
1 Tablespoon Garlic salt
1 Tablespoon Cumin
1 Tablespoon Chili powder
2 cans Rotel tomatoes and green chiles
2 cans green chile
2 cans tomato sauce
2 cans kidney beans
2 cans pinto beans
Brown Ground beef and onions together, add seasonings. Add rest of ingredients, bring to a boil and simmer 30 minutes.

Mexican Chicken and Rice

4 chicken breasts
1 Tablespoon garlic salt, or to taste
1 Tablespoon cumin
1 Tablespoon chili powder
1 onion, chopped
1 can green chile

2 cups chicken broth

1 can cream of chicken soup
4 cups cooked rice

Spray large pot or Dutch oven. Brown chicken breasts in pot with onions and green chile. Add seasonings while browning. Add chicken broth, simmer one hour. Add cream of chicken soup and rice, heat through and serve.

Cornmeal Enchiladas

My mama's recipe. I will not take credit for something I did not invent :)
Batter: 2 cups milk
2 eggs
1 teaspoon salt
1 cup flour
1 cup cornmeal
Mix Batter and pour onto griddle to make pancake sized circles, cook on both sides and remove. Keep warm.

Sauce: 1 jar red chile paste
4-5 cups water
2 Tablespoons oil
2 Tablespoons flour
3 tsp powdered boullion
1 can cream of chicken soup to make milder, optional
Heat oil in pan. Add flour, then water, chile paste, and rest of ingredients. Simmer 15 minutes or while "pancakes" are cooking.

Top "pancakes" with sauce, then cheese and lettuce.

"Breaded" Chicken

nonstick spray

4 chicken breast fillets

spray butter

1 tsp oregano

1/2 tsp garlic salt

2 tsp parmesan cheese

1 Tbsp bread crumbs

Preheat oven to 425 and spray baking dish with nonstick spray. Mix together spices and parmesan with bread crumbs. Place chicken breast pieces in dish and spray with spray butter. Sprinkle breadcrumb mixture on top, then spray with spray butter again. Bake for 45 minutes or until chicken is no longer pink inside.

3 points per breast. The breadcrumbs and Parmesan add 50 calories to the whole recipe, about 12.5 cal per breast, but it still counts as a 3, (my chicken breast fillets are 120 cal each.

Vegetable stew

4-6 cups beef broth
1/2 pound carrots
4 med zucchini
1/2 head cabbage

1 teaspoon dried Parsley

2 teaspoons garlic salt

1 can Ro-tel(diced tomatoes and green chiles)
1 package frozen winter squash

Start with 4 cups beef broth in a very large pot, over high heat. Wash and slice carrots into 1/2" slices, put in pot. Bring to a boil, reduce heat to medium-high. Let carrots cook about 20 minutes while you wash and slice zucchini into 1/4" slices, put in pot. Wash and coarsely chop cabbage, put in pot. Add parsley and garlic salt. If you feel you need more liquid at this time, you can add 2 more cups of broth to give more of a soup texture, we prefer more of a chunky stew texture. When carrots and zucchini are cooked through(about 1/2 hour) add Rotel and winter squash. Bring back just to a boil until winter squash is heated through, then serve.

The winter squash is 1 point for a cup and the carrots are 1 point per cup when they are cooked, however, you don't get a full cup of either in a cup of soup. I estimate this soup to be 1 point per cup, I believe this to be a generous estimate because all of the other ingredients are 0 points.

Split Pea Soup

1 T Extra virgin Olive oil
1 carrot, chopped
1 stalk celery, chopped
1 or 2 tsp curry powder
1 pound dry split peas, rinsed
8 cups chicken broth
1 tsp salt
Heat olive oil. Saute carrot, onion celery and curry powder for 5 min. Add broth, peas and salt. Simmer 1 hour or until very thick. 3 points per cup.

Lentil Tacos

1 pound dry lentils, rinsed
8 cups beef broth
1 Tbsp chili powder
2 tsp minced onion
2 tsp cumin
1 Tbsp garlic salt
Put lentils and broth in pot and simmer for 45-60 min. Add spices and simmer until thick. 1 point for 1/2 cup. We found some taco shells that are 1 point each. Put 1/4 cup lentils in 1 shell. Top with salsa and lettuce. So 2 tacos are 3 ww points. The kids love these!

White Chili

Olive Oil flavored Pam
1 onion, chopped
1 can green chile
3 Tbsp Flour
2 tsp garlic salt
1/2 tsp cayenne pepper(or 1T chili powder)
2 cans Great Northern beans(white beans)
2 cups(or 1 can) chicken broth
1 1/2 cups chopped cooked chicken breast
salsa(optional)
Spray skillet with Pam and cook onion until transparent. Add green chile, flour and spices. Cook and stir 2 minutes. Add beans and broth, simmer 10 minutes or until thick. Add chicken, cook until hot.Top with salsa. Can make in Crock pot. You can also use dry beans if you prefer. 3 points per cup.

Curry Chicken

nonstick cooking spray
1 teaspoon curry powder
1 medium onion, coarsely diced
1 lb boneless skinless chicken
1 teaspoon garlic salt
1 cup chicken broth
1/8 to 1/4 tsp cayenne pepper, to taste
1 Tablespoon cornstarch
1/4 cup cold water
1. Cut chicken into 1" pieces, set aside. 2. Heat large skillet to medium and spray generously with cooking spray. Add curry powder and stir around a bit, then add onion. Saute onions about 5 minutes, being careful not to burn them, then add chicken. Sprinkle garlic salt over chicken, then brown all sides. Add chicken broth and cayenne pepper. Turn heat down to low and simmer 20 minutes covered. After 20 minutes, remove cover. Stir 1 Tablespoon cornstarch into 1/4 cup COLD water until dissolved, then add to skillet with chicken. Stir and simmer 2 more minutes or until sauce thickens, then serve over rice.Enjoy! Let me know if you try this and like it! Adding only 1/8 tsp of cayenne makes it a bit less spicy and more kid friendly, 1/4 tsp for a spicier crowd! 3 points per serving, 7 if you add a cup of rice.