White Enchiladas

 3lbs of chicken breast 

2TB oil

S&P

1/4 tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

1/2 c low-sodium chicken broth

8oz cream cheese

1/2 c shredded cheese

Green chili sauce:

3 TB butter

3 TB floor

3-4 TB taco seasoning

Tortillas

1.  Cook in crockpot for 3 hours or instant pot for 22 minutes.  Shred chicken, add cream cheese and 1/2 c shredded cheese. Add a sprinkle of garlic powder.

2. Spray bottom of 9x13 pan.  Add chicken mixture to tortillas.  Line bottom of pan. 

3.  In a skillet, melt 3 TB butter.  Whisk in 3 TB flour and then 3-4 TB of taco seasoning.  Stir in 2 c of chicken broth.  Thicken and then add in 1/2 c cheese, 3/4 c sour cream and- 4oz can of diced green chili. 

4.  Pour sauce over rolled up tortillas and top with cheese.  Bake 20-25 minutes at 350°

5.  Top with lettuce, tomato and sour cream

Buffalo Tacos

1 bag frozen diced chicken

Butter

1/2 tsp paprika and garlic powder

1 TBS dry ranch dressing

1/4 c or more chicken bouillon

1/2 c buffalo sauce

Tortillas

Cheese

Fried Potatoes and Sausage SKillet from the kitchn.com

 Serves 4 

INGREDIENTS

• 1 pound 

  Yukon gold potatoes, cut into 1-inch chunks

• 3/4 teaspoon 

  kosher salt, divided

• 2 tablespoons 

  olive oil, divided

• 1 pound 

  uncooked pork sausage, casings removed

• 1 

  medium red bell pepper, cored, seeded, and cut into 1-inch pieces

• 2 

  cloves garlic, minced

• 1/4 teaspoon 

  freshly ground black pepper

• 1/2 teaspoon 

  red pepper flakes

• Juice from 1 medium lemon

• Fresh parsley leaves

INSTRUCTIONS

1. Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.

2. Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.

3. Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.

Beef and Broccoli Noodles Recipe from Kitchn.com

IngreDIENTS

• 8 ounces 

  dried udon, ramen, soba, lo mein noodles, or spaghetti

• 1 

  large crown broccoli (10 to 12 ounces)

• 2 

  cloves garlic

• 1 

  (1-inch) piece fresh ginger

• 1 1/4 cups 

  low-sodium chicken broth, divided

• 1/4 cup 

  reduced-sodium soy sauce or tamari

• 2 tablespoons 

  oyster sauce

• 1 tablespoon 

  honey

• 2 TB brown sugar

• 1 tablespoon 

  cornstarch

• 1 tablespoon 

  olive oil

• 1 pound 

  lean ground beef

• 1/2 teaspoon 

  kosher salt, plus more for the noodles

• 1/4 teaspoon 

  freshly ground black pepper

• Thinly sliced scallions, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water.

2. Cut 1 large broccoli crown into 1-inch florets (about 3 cups). Mince 2 garlic cloves, and peel and mince 1 (1-inch) piece of fresh ginger (about 1 tablespoon). Place the garlic, ginger, 3/4 cup of the low-sodium chicken broth or water, 1/4 cup reduced-sodium soy sauce or tamari, 2 tablespoons oyster sauce, 1 tablespoon honey, and 1 tablespoon cornstarch in a medium bowl and whisk to combine.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

4. Add the broccoli and remaining 1/2 cup low-sodium chicken broth or water. Stir to combine, cover, and cook until the broccoli is vibrant in color and barely crisp-tender, about 3 minutes. Whisk the sauce once more to combine. Add the sauce and the noodles to the skillet and cook, tossing regularly, until the sauce is thickened and coats the noodles well, 2 to 3 minutes. Garnish with thinly sliced scallions and toasted sesame seeds if desired.

 

https://www.thekitchn.com/beef-and-broccoli-noodles-recipe-23656929

Road Rage Casserole from 365 Days of Crockpot

This reminds me of a casserole my mom made when I was growing up.  

*I have loved getting recipes from 365 Days of Crockpot.  She takes the guesswork out of dinner.  (I will update with changes after I have made this recipe 6/22/24)

Update:  Change cook time to 5 minutes manual.  The potatoes came out a bit crunchy at 4 minutes. 

1 pound lean ground beef

1 cup diced onion

1 rib of celery, diced

1 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

1/8 tsp smoked paprika

1 tsp dried parsley

1 cup beef broth

2 medium potatoes, cut into half inch cubes

2 carrots, peeled and sliced (diced)

1 (15 oz) can crushed tomatoes (added 28 oz)

Sour cream, optional

Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Add in the onion and celery. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, garlic powder, paprika and parsley. 
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
3. Add in the potatoes, carrots and crushed tomatoes. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. Salt and pepper to taste. Serve with a dollop of sour cream, if desired.

Recipe found at: https://www.365daysofcrockpot.com/road-rage-casserole/#tasty-recipes-55490-jump-target

Cranberry Salsa Dip