Getting our Mexican on ... Slow Cooker Beefed-Up Enchiladas (In our case Turkeyed up)

Well why not start a new thing on my blog, Sunday Meals .. LOL.  I have a bunch of recipes post all typed up but don't have time to fit them in so they have just been sitting in my pending folder.  So why not showcase them on Sundays!  Here's another one, it may not be pretty but sometimes they aren't but they taste amazing!  Enjoy maybe you can make for your Sunday Supper!

The boys all love Mexican dishes so I'm always on the hunt for new ways to make a dish.  I found on Skinny Ms. these Slow Cooker Beefed-Up Enchiladas.  These were super simple to make and actually was yummy!  I usually don't make a recipe again or at least with in 3 months but this was such a hit with Cole I made it the following week. 

Ingredients

1 pound lean ground beef (optional, ground turkey)
1 (16 oz.) red enchilada sauce (no sugar added)
1 (4 ounce) can green chile peppers
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, reduced fat
1 (8 oz.) container sour cream, reduced fat (optional, Greek yogurt)
6 medium whole wheat tortillas, low-sodium if possible (corn tortillas are not recommended as they tend to fall apart)

Directions

In a large skillet, cook ground beef over medium heat, breaking up while cooking. Cook beef until pink color is gone, drain off any fat.

In a medium mixing bowl, add cooked ground meat, garlic powder, cumin, chili powder, black pepper and salt to taste. Add to seasoned meat, green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream and 1 cup cheese, mix well.

Place 1/2 cup beef mixture in the center of each tortilla, leave about 2” at the bottom without filling and fold up the tortilla. Continue until all tortillas are filled.

Lightly spray the bottom and sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce to each layer as you stack them. There should be 2 layers of 3 or 3 layers of 2, depending on the size of your slow cooker.

Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas, cover and cook on low 3-4 hours, or until hot and bubbly. Cut between each enchilada and carefully remove, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes and shredded lettuce.

Give this a try I promise you'll love it!

Another super easy recipe!  Throw in crock-pot and forget about it!

What's on your menu tonight?

Don't forget to see the parties I link up to HERE.

Soup's on ... Crockpot Mexican Soup

Our third day of soup recipes we bring you this Crockpot Mexican Soup.  When I found it on Pinterest for my meal plan I found that it was just a picture with the recipe in the name field.  Which if you know me drives me NUTS!  I hate when pins aren't linked to a post.  So I went to a Google search and tada I found the recipe on Foodfolio and guess what it was the same picture (yup someone had to actually save the picture and then type in the recipe lol ... instead of just pinning the link ... ugh ... ok off my soapbox).

This was another one that had my mouth watering from the great smell but I was good and didn't take a bite.  My boys and my friend loved it.  Her son is pretty picky eater and only picked the chicken out and after some coaxing ate that.  Caden said he loved it and actually went back for seconds, and he doesn't usually ever do that!  

ingredients

1 can rotel

1 can of corn

1 can black beans (drained & rinsed)

2 frozen chicken breasts

8 oz cream cheese

1 packet dry ranch dressing

1 TBS cumin

1 tsp onion powder

1 tsp chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken, and enjoy! 

ALEXIS Notes: I also didn't use Rotel it's just a name brand I bought the store brand tomatoes with chilies (well this time I accidentally grabbed strewed tomatoes with chilies so I put it in my ninja and blended ... lol) I used my mixer trick to shred the chicken (put cooked chicken in mixer with paddle and it shreds it for you!).  I also added about a 1/2 of chicken broth to make it not so thick.

Enjoy, hope this makes it to your table!

What's on the menu tonight?

Don't forget to see the parties I link up to HERE.

Light Dish for us & Sweets for the Girls

Last night I made a yummy dish for the boys (their favorite Mexican) and then I had my women’s group at church and I wasn’t sure someone was signed up for snacks so I whipped up a little something.

I started a new board in Pinterest for my Weekly Meal Plan Menu.  I found this Crockpot Chicken Bake.  I was late getting my meal together so I baked the chicken in the oven, shredded it and then put the recipe together but then put it in the oven.

Then when I was getting the kids ready to go to church for my women’s group.  We haven’t meet with the holidays for a few weeks so I thought why not bring something since I didn’t think anyone was signed up for snacks.  So I was trying to find something healthy but then I entered what I had in the pantry and out popped a yummy but not healthy treat … lol!  I found Anne Burrell’s Oatmeal Cream Cheese Butterscotch Bars but I didn’t have the butterscotch chips like I thought so I threw in milk chocolate & white chocolate!

Tonight is Tuesday Dinner friends on our menu is Bubble Up Enchiladas.  What is our your menu for tonight?

Manic Monday Meals ~ Mexican Meal in 3 Easy Recipes

I found a meatball recipe I wanted to make, it called for cornbread. Instead of buying a store bought one I made this one I found on the Food Network, Quick Corn Bread. It was very easy and was perfect for the meatball recipe.

And the yummy meatball recipe I found on my favorite place that makes the above widget recipe cards, Key Ingredients.

I found this easy rice to go with our meal at Closet Cooking, if you haven't checked out this blog it really is one that has tons of recipes to check out!

Hope you all had a Great weekend and enjoy! Busy Busy here and it's Spring Break for Cole wish me and my bald spot luck :).

Mexican Casserole Day (2 Dishes)

As you all know Mexican dishes any way can bring all the boys to the table and asking for seconds! I'm always on the hunt to make it different and not the same thing. Rick on the other hand keeps telling me can't you just make something normal :). These of course did hit the spot so mom was happy and so where the boys :).

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THIS is my fav!!!

Taco Twist Bake

by Debbi Does Dinner ... Healthy & Low Calorie

3 cups cooked taco seasoned meat
1 - 15 oz. can tomato sauce
1/2 cup green or red pepper, chopped
1 package (8 oz) spiral pasta, cooked and drained (I used 8 oz. of Barilla Plus rotini pasta)
1 cup (8 oz) sour cream, light
1 cup (4 oz) shredded cheddar cheese, divided


In a large pan, combine taco meat, tomato sauce and peppers, bring to a boil. Meanwhile, combine pasta and sour cream. Place in a 8 x 8 pan sprayed with cooking spray. Sprinkle with 1/2 cup of cheese. Top with meat mixture. Bake, uncovered at 325 for 25 minutes. Sprinkle with remaining cheese, bake 5 - 10 minutes longer or until the cheese is melted.

ALEXIS NOTES: I doubled the recipe and I'm glad I did. I used whole wheat pasta. This is absolutely fabulous.

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I love Chicken and the boys love mexican so we merged our two favs :).

Mexican Chicken Casserole

by MyRecipes.com

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

ALEXIS NOTES: I used fat free evaporated milk, Neufchâtel Cheese and whole wheat tortillas.

I'm linking up to Tempt My Tummy Tuesdays, Tasty Tuesdays, Tuesday at the Table and Delicious Dishes.

TMT ~ 3 Mexican Dishes

I did this post a while back, but I thought I would also link up to Think Tank Momma for Cinco de Mayo with some of my favorite recipes. Hope you enjoy, I really did :)

Here it goes 3 yummy mexican theme dishes I made. The boys are big Mexican food fans so these of course went over well! Enjoy!

Quick Turkey Chili

Ingredients

1 medium onion, chopped

1 tablespoon vegetable oil

2 garlic cloves, chopped

1 pound ground turkey

2 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons tomato paste

1 (28-oz.) can diced tomatoes

1 (16-oz.) can red kidney beans, rinsed and drained

1 cup chicken broth

1 cup beer*

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped fresh cilantro

Garnish: sour cream

Preparation

1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute.

2. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Garnish, if desired.

ALEXIS NOTES I of course don't have a dutch oven so I just used a large pot. Dad visited again so I had beer, so we used beer but you can sub with chicken stock. Of course no fresh cilantro here either. You get what you get when you're here :). And no one complained about it being turkey not beef! I doubt they really notice with all the spices.

Turkey Taco Pie

4 Mission® Light or Fat Free Flour Tortillas

12 oz. fat free Ground Turkey

3 Tbsp. Lawry's® Taco Seasoning Mix

1/3 cup Tomato Paste

1/4 + 1/3 cup Water divided

1-1/2 cups fat free Mexican Cheese shredded

1/3 cup Salsa

Recipe Instructions:

1. Preheat oven to 350 degrees F. Lightly spray 8 inch baking dish with nonfat cooking spray. Lightly spray large nonstick skillet with nonfat cooking spray and heat over Medium heat.

2. Add turkey to skillet and cook, stirring frequently, until turkey is no longer pink and is cooked through; remove from heat and drain turkey.

3. Reduce heat to Medium and place skillet on stove. Add 2 tablespoons of taco seasoning and 1/4 cup water to turkey; cook over low heat 10-15 minutes.

4. Combine salsa, tomato paste, 1/3 cup water and 1 tablespoon taco seasoning in a medium bowl; mix until blended.

5. Cut tortillas in quarters. Arrange tortillas in a single layer on the bottom of baking dish. Spread 1/3 cup salsa mixture on tortillas; top with 1/3 turkey mixture and top with 1/2 cup cheese.

6. Repeat layers, ending with cheese on top. Lightly spray foil with nonfat cooking spray and cover dish tightly. Bake in preheated oven 20 minutes until cheese is melted. Remove foil and bake 5-7 minutes until lightly browned.

7. Let stand at room temperature 5 minutes; cut into squares and serve with additional salsa, if desired.

ALEXIS NOTE: I added black beans and corn for Caden :). I didn't have the right cheese so I used what I had on hand. These were the perfect size for the kids and adults. A great party food idea :).

And for an easy night I busted out the quesdilla maker and threw this one together. Super easy and yummy the boys loved it.

I scrambled up some eggs added some Canadian bacon and green chillies. Added this to the tortilla with some salsa and cheese and serve with sour cream!

Hope you find one or all that you like and want to make!! Enjoy!

TMTT ~ From Italian to Mexican to Dessert

Today I have 3 yummy recipes to share with you! One I found on the Relish! the meal planning website I'm trying out for two weeks before I put the ONE YEAR subscription giveaway up for you! The thing I really enjoyed about this site is the amount of recipes that they had, plus you could add your recipes to it. Yup you got it so when it prints that lovely grocery list it will add these items needed also!!

First Recipe is from Relish! site, it was VERY easy and very yummy! Rick even enjoyed!

Spaghetti Pies

Spaghetti Pies

Prep time: 25 minutes You’ll need two 10-inch disposable pie plates 1 1/2 pounds ground sweet Italian sausage 12 ounces spaghetti 4 large eggs , beaten 1/2 cup Parmesan cheese, shredded 4 tablespoons butter 1 white onion , chopped 1 1/2 cups sour cream 2 6-ounce cans tomato paste 2 cups water 2 cups shredded mozzarella cheese 2 10-inch aluminum pie pans

[1] In a large pot of boiling salt water, boil the spaghetti until just tender but still firm to bite. Drain. While still warm, combine the spaghetti with eggs and Parmesan in a medium bowl. Pour into 2 well-greased 10-inch pie pans and pat mixture up and around the sides with a spoon. [2 In a large skillet over medium heat, melt the butter and sauté the onion until limp, about 10 minutes. Stir in the sour cream and spoon the mixture over the two pans of spaghetti. [3] In the same skillet, add the sausage and cook until done. Drain and add the tomato paste and water. Simmer for 10 minutes and spoon the sausage mixture on top of the sour cream mixture. [4] Cool and top with the cheese. Cover with heavy-duty aluminum foil. [5] Using packing tape, affix the cooking instructions to the outside of each pie and lay flat in the freezer. COOKING DIRECTIONS Thaw [1] Preheat oven to 350 degrees [2] Bake covered for 25 minutes, remove the foil and cook for another 5 minutes or until the cheese is bubbly.

Alexis NOTE: This one was meant for the freezer, I made it the same night also halved the recipe since I have a smaller freezer for not much room :). To make it a little healthier I switched out for the whole wheat pasta, the low fat sour cream, unsalted butter and used egg whites only (used 4).

Mexican Seashell Casserole

Mexican Seashell Casserole

1 lb ground beef

½ c chopped green pepper

1 tbs chili powder

2 ½

c small shells, uncooked

1 c sliced onions

1 ½ c tomato juice

½ tsp salt

Brown ground beef, onions and green peppers in skillet until onions are tender. Add tomato juice, chili powder and salt. Mix thoroughly, simmer uncovered 10 minutes. Cook small shells in salted boiling water until tender. Combine with meat mixture. Makes 4 servings.

Alexis NOTE: I switched out the ground beef for lean turkey and used whole wheat noodles.

Ginger Cheesecake Dessert

I had a few bags of gingerbread mix left over and thought what the heck the neighbors probably would love more cookies. I love baking I just don't need to eat it all ... LOL :) So my solution bake to make me happy and then give it away that night!

1	pouch Betty Crocker® gingerbread cookie mix
1/2	cup butter or margarine, softened
1	tablespoon water
1	egg
1	can (14 oz) sweetened condensed milk (not evaporated)
1	package (8 oz) cream cheese, softened
1/3	cup fresh lemon juice
2	cups frozen (thawed) whipped topping

1.	Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
2.	Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
3.	Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4.	In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
5.	Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
High Altitude (3500-6500 ft): In step 2, bake cookies 9 to 11 minutes. In step 3, bake 13x9-inch pan 11 to 13 minutes.