Crock Pot Chicken Enchilada Stack


My dad is been researching our family tree for months. We had known for years that we are related to John Neely Bryan and that was about as exciting as it got, until a couple of days ago when my Dad discovered that I’m practically Royalty! He discovered we are related to Princess Diana, Prince William and Prince Harry. Which the girls decided is like being related to Ellen since she’s related to Princess Kate. Megan was disappointed that we didn’t discover this before the Royal Wedding so that they would have known to invite us. So from here on out I’ve informed those around me to only address me as Princess or Duchess. Good thing I already had my tiara!

I wonder if they use crock pots at the castle? And do they know how to do Tex-Mex?? I’ll have to work on that when I get there.

1 tsp Canola Oil
1 cup Onion, chopped
1/2 cup Poblano Chile, chopped and seeded
2 Garlic Cloves, minced
1-1/2 tsp Chili Powder
14.5 oz can Diced Tomatoes, drained
8 oz can Tomato Sauce
Cooking spray
2 cups Chicken Breast, shredded
1 cup Frozen Corn
15 oz can Black Beans, rinsed and drained
5 (8-inch) Corn and Flour Blend Tortillas
8 oz Sharp Cheddar Cheese, shredded
1 Tbs Cilantro

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano pepper and garlic to pan; cook for 6 minutes, stirring frequently.

Stir in chili powder, tomatoes and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.

Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.

Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.

Adapted from Cooking Light

Servings: 8
Calories 367
Total Fat 15.0g23%
Saturated Fat 7.1g
Total Carbohydrates 37.8g
Dietary Fiber 8.4g
Protein 27.0g
Nutrition Grade B+

Today’s Leopard Print Find: Faux Fur Throw Blanket – Leopard

Chicken Tamale Bake


Okay, just catching up on The Bachelor…..Sean surprising Sarah with her dog was the sweetest thing ever! We raise them right in Dallas. Bless his heart for having to deal with the crazy girls though. Ugh it is so painful to watch sometimes.

I loved this! It’s not as cheesy as it looks in the picture. (I’ve got to figure out a better lighting set-up until we get to daylight savings time.) It was even better the next day. Only 297 calories too!

1 oz Monterey Jack Cheese, shredded
1 oz Colby Jack Cheese, shredded
2 oz Sharp Cheddar Cheese, shredded
1/3 cup Fat-Free Milk
1/4 cup Egg Substitute
1 tsp Ground Cumin
1/8 tsp Ground Red Pepper
14-3/4 oz Cream-Style Corn
8.5 oz Box Jiffy Corn Muffin Mix
4 oz Can Chopped Green Chiles, drained
Cooking spray
10 oz Can Red Enchilada Sauce
2 cups Cooked Chicken Breast, shredded

Preheat oven to 400 degrees. Spray 9″ x 13″ baking pan with cooking spray.

Toss the 3 cheeses together.

Combine 1/4 cup of the cheese mixture, milk, egg substitute, cumin, red pepper, corn, corn muffin mix and chilies in a large bowl; stir just until moist. Pour mixture into baking dish.

Bake for 20 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining cheese.

Bake for 15 minutes. Remove from oven; let stand 5 minutes.

Adapted from Cooking Light

Servings: 8
Calories 297
Total Fat 10.3g
Total Carbohydrates 33.9g
Dietary Fiber 1.7g
Protein 19.3g
Nutrition Grade B

Today’s Leopard Print Find: Foxcroft Women’s Leopard Print Cardigan

Crock Pot Chicken Fajitas


We had a crazy, busy day yesterday. Two road trips in one day. First we drove to see Johnny’s grandmother at her nursing home. Five hours round trip for that part and we get there and she is sound asleep. Next we had to drive the opposite direction for a belated Christmas party. The girls were troopers and didn’t complain at all. This time all they packed was their itouch, a pillow and a blanket. Usually they need 2 huge tote bags of stuff just to make it an hour in the car.

Super easy fajitas and I didn’t have to mess with grilling in the cold and the wind.

1-1/2 lbs Chicken Breasts
1 cup Onion, chopped
1 Green Bell Pepper, sliced
1 Jalapeño Pepper, seeded and sliced
1 Tbs Garlic, minced
2 tsp Mexican Seasoning
10 oz Rotel
6 (8-inch) Flour Tortillas

Place chicken in bottom of crock pot; top with onion, peppers, garlic, seasoning and Rotel.

Cook on high for 1 hour. Reduce heat to low and cook for 7 hours.

Remove meat, and shred with a fork. Return meat to slow cooker and stir.

Serve in warm flour tortillas and top with cheese.

Adapted from Cooking Light

Servings: 6
Calories 294
Total Fat 9.2g
Total Carbohydrates 16.3g
Dietary Fiber 2.7g
Protein 35.2g
Nutrition Grade B+

Today’s Leopard Print Find: Coach Leopard Print Wristlet Clutch Wallet 7″ X 5″ X 1.5″ – Silver Black

Creamy Chicken Tortilla Soup


Last night we had family game night and tortilla soup. We played Monopoly for the first time with the girls. My learnings from this experience….

1) Taylor really, really doesn’t like to lose.
2) Megan is very creative. She immediately started trying to set up secret alliances with each one of us.
3) Johnny is the most competitive person in the world and there isn’t a game in the world that any of us are ever going to be able to beat him at.
4) The girls will probably never ask to play Monopoly again.
5) My Christmas decorations are NEVER going to get put away. :/
6) This tortilla soup was really good.

2 (14.5 ounce) cans Rotel tomatoes & chilies
2 (14.5 ounce) cans Chicken Broth
1 (16 ounce) can Refried Beans
1/2 cup Corn, canned
1-1/2 cups cooked chicken breasts, shredded
2 teaspoons Cilantro, chopped
3 oz corn tortilla strips or chips
1 cup monterey jack cheese, shredded

Combine tomatoes, broth, beans and corn in medium saucepan.

Stir together and bring to a boil.

Reduce and bring to a simmer, add chicken and heat through.

Turn off heat and stir in cilantro.

Top each bowl of soup with cheese and crushed tortilla chips.

Adapted from

Servings: 6
Calories 276
Total Fat 9.6g
Total Carbohydrates 26.6g
Dietary Fiber 6.3g
Protein 20.5g

Today’s Leopard Print Find: Nomad Women’s Puddles W5668 Rain Boot

Mexican Salad


Today we went to the Galleria to let Megan spend some more of her gift cards and for me to return the presents that she had changed her mind about. While we were there they talked us into ice skating. It was $24 for them to skate, then after about 5 laps around the tree, they decided that it was too crowded and they didn’t really want to skate after all. I would have forced them to go skate with a giant smile on their face, if it wasn’t for me waiting on the sidelines with 411 other people all crammed against the glass watching their kids too. Then we got to spend about 21 minutes trying to fight our way out of the parking lot. I’ve decided that during Spring Break, Thanksgiving Break and Christmas Break it’s pretty much best to just stay in the comfort of your own home.

I did find two more holiday baking posts but I thought I’d take a quick break to give you something to help prepare for the post-holiday weight loss.

6 cups Lettuce, shredded
5 cups (3 oz) Baked Tortilla Chips, broken into bite-sized pieces
1 cup Picante Sauce
1/2 cup (2 oz) Cheddar Cheese
15 oz Can Pinto Beans, rinsed and drained
2 oz Green Olives, sliced
1 large Lime, quartered
1/2 cup Cilantro, chopped

Warm beans on stove top for a couple of minutes.

Place 1-1/2 cups of lettuce onto each of the 4 plates or bowls. Top with 1/4 of the chips on each. Spoon picante sauce over chips and then top with cheese, beans, cilantro and olives. Squeeze a lime over each salad.

Servings: 4
Calories 251
Total Fat 7.1g
Total Carbohydrates 37.4g
Dietary Fiber 7.3g
Protein 11.2g
Nutrition Grade B

Today’s Leopard Print Find: 19″ Zela Leopard Print Decorative Glass Drink Dispenser

Spicy Crock Pot Tacos

Last year I had to get rid of the Pottery Barn Kids advent calendar that the girls had used for 9 years. I hated to get rid of it because that was the one they had grown up with, but it kept falling apart and I didn’t really like it anyway. So when I saw this one, I knew it would be more special to my animal crazy girls anyway. I probably should get a second one so they both have one for when they are grown. The same reason we adopted a second elf, so they both have their own. They’ll probably still have to work out visitations with each other’s elves when they get older though.

I couldn’t even get the girls to try this one, but it was soooo good! They hubby loved it too. It was really, really tender.

3 lb Chuck Roast
2 cans Pinto Beans
2 cans Rotel
1 can Cream of Mushroom Soup
1 pkg of Taco Seasoning
1-1/2 cups Cheddar Cheese, shredded
12 Flour Tortillas, taco size

Mix all ingredients except roast in crock pot. Add roast and submerge in mix.

Cook on low for 8-10 hours.

Servings: 12 Tacos
Calories 365
Total Fat 16.4g
Total Carbohydrates 17.4g
Dietary Fiber 3.0g
Protein 37.1g
Nutrition Grade B-

Today’s Leopard Print Find: 4×6 Picture Frame

Deep-Dish Taco Pizza

Yesterday was Taylor and Megan’s 10th birthday. I tried so hard to make everything perfect. Everything that could have possibly gone wrong went wrong.

Every year I’ve served them cinnamon rolls on the their Birthday foot plates.

When I went to make them I realized it wasn’t cinnamon rolls in the refrigerator, it was crescent rolls. So I improvised and they had pancakes.

Then came the worst part of the day….I was supposed to take them Braum’s for lunch. For some reason I have a mental block on their lunch being at noon. In my mind it is 12:30. So at 12:18, as I’m sitting in the school parking lot waiting for it to get closer to 12:30, my phone rings. It was their math teacher telling me that they’ve been waiting on me to bring them food and lunch is almost over. My heart sank. When I got to their table I could clearly see that Megan had been crying. I felt awful. After they inhaled their food, I made it out the door and cried forever. On my way to get them the biggest stuffed animal I could find. (with leopard print balloons!)

When I picked them up from school Taylor tells me that she wasn’t able to have her birthday treats because there wasn’t enough for everyone. Apparently Little Debbie (because birthday treats have to be sealed) likes to switch things up a bit. The kind Megan picked out had 8 per box. Taylor’s only had 5. :/ So she gets to celebrate today. (and on Friday when we have our lunch do-over)

Then they wanted to go to La Hacienda for dinner and I forgot my camera. So the only pictures I got of their birthday were the one at breakfast, the one before school, the zombie picture…

and one of Megan on her favorite chair in the restaurant…


1 pound Ground Beef
1/2 Onion, chopped (I use the food processor so that my girls won’t notice the onions)
1 (15-ounce) can Rotel diced tomatoes with green chiles
2 tsps Taco Seasoning
1 (13.8-ounce) can Refrigerated Pizza Crust Dough
1 cup Sharp Cheddar, shredded

Preheat oven to 425 degrees. Spray 13″ x 9″ baking dish with cooking spray.

Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat for 1 minute; set aside.

Unroll pizza dough. Press into bottom and halfway up sides of baking dish. Spoon beef mixture over dough.

Bake for 12 minutes. Top with cheese, and bake 5 more minutes. Let stand for 5 minutes before slicing.

Servings: 6
Calories 366
Total Fat 7.7g
Total Carbohydrates 39.0g
Dietary Fiber 3.6g14%
Protein 34.5g
Nutrition Grade B+

Adapted from Cooking Light

Today’s Leopard Print Find:

Tex-Mex Tacos

Christmas decorations are half way done! The leopard parts were first of course. The leopard tree…

The leopard stockings….

The Tacos…

1 Tbs Vegetable Oil
1 Onion, chopped
1 clove Garlic, minced
1 Tbs Chili Powder
1 Tbs Fresh Oregano, finely chopped
1/2 tsp Salt
1/2 tsp Pepper
1 cup Rice, uncooked
2-1/2 cups Tomato Juice
1 can Black Beans
1 cup Corn
1/2 cup Ketchup
2 Tbs Fresh Cilantro, chopped
2 Tbs Lime Juice
12 oz Chicken Breast, cooked
1/2 cup Colby Jack Cheese, shredded
12 Corn Tortillas

Heat vegetable oil in a deep skillet set over medium heat. Add the onion, garlic, chili powder, oregano, salt, and pepper. Cook for 4 minutes.
Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Cook for 20 minutes or until rice is cooked.
Fluff rice with a fork and increase heat to medium.
Stir in beans, corn, and Ketchup. Cook until heated through, about 5 minutes.
Stir in fresh herb and lime juice.

Recipe makes 12 tacos
Calories 299
Total Fat 6.0g
Carbs 46.83g
Dietary Fiber 7.1g
Protein 15.55g

Read more:
Today’s Leopard Print Find: Calvin Klein Faux Fur Leopard Animal Print Wrap Belted Coat

Chicken Enchiladas

Halloween wore me out this year, and I didn’t even go trick or treating! We had a great time and the kids had an even better time. This year the girls were monsters….scary, huh??

We were Madonna and a random 80′s rocker. We would have gone as Kim and Kayne but I didn’t want to be responsible for breaking them up.

We did Britney and Justin and 5 months later they broke-up…

We did Tony and Jessica and 9 months later they broke-up…















We did Katy and Russell and 2 months later they broke-up…

Hopefully Kim appreciates me looking out for her.

You can never have too many enchilada recipes, so here’s another one….really easy and really good.

1/2 Small Onion, chopped
2 tsp Vegetable Oil
12 oz Shredded Cooked Chicken
14.5 oz Diced Tomatoes, drained
10 oz Philadelphia Santa Fe Cooking Creme, divided
1 cup Colby Jack Cheese, divided
10 Flour Tortillas, 6″ size

Preheat oven to 350 degrees. Spray 13×9″ baking dish with non-stick cooking spray.

Cook onions and oil in large skillet on medium heat for 5 minutes.

Stir in chicken, tomatoes, 3/4 of the
cooking creme and half the cheese.

Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up and place seam-side down into dish. Top with remaining cooking creme. Cover with foil and bake for 15 minutes.

Uncover, top with remaining cheese and cook for another 5 minutes or until cheese is melted.

Adapted from Kraft.

Servings: 10

Calories 209
Fat 9.5g
Carbohydrates 15.1g
Fiber 2.1g
Nutrition Grade C+

Today’s Leopard Print Find: Animal Print Stocking and Wine Bag Set

Cheese Enchiladas

Yesterday was a sad, sad day in Texas. Big Tex, our beloved State Fair mascot for the last 60 years went up in flames. You didn’t go to the fair without seeing home and getting your picture in front of him. He wore size 70 boots and a 75-gallon hat, Tex towered 52′ above the fair, so you couldn’t miss him. It won’t be the same without him.













R.I.P. Big Tex

I finally made my favorite Mexican food. Cheese enchiladas with chili con carne. I could eat Mexican food for every meal and be happy. Unfortunately the girls haven’t realized that it’s a requirement to love Mexican food when you live in Texas.




8 Corn Tortillas
2 cups American cheese, grated

Enchilada Sauce
1/2 cup Vegetable Oil
1 cup Flour
1/8 cup Chili Powder
1/2 Tbs Ground Cumin
1/2 Tbs Garlic Powder
3/4 Tbs Salt
1/8 Tbs Pepper
1 quart Water

Chili Con Carne
1/2 lb Ground Beef
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1 Bay Leaf
1/8 tsp Salt
1/8 tsp Pepper
1 Tbs Chili Powder
1/2 cup Water

Heat oil in deep pot over medium high heat. Add flour and cook until browned, stirring constantly. Don’t let it burn! Stir in chili powder, cumin, garlic, salt and pepper. Cook, stirring constantly, for 3 minutes. Gradually add the water, stirring until smooth. Boil gently for 15 minutes.

Brown the ground beef. Add garlic, cumin, bay leaf, salt and pepper. Cook for 15 minutes, stirring occasionally. Add the chili powder and water and bring to a simmer. Simmer for 10 minutes, then remove the bay leaf. Add to the sauce.

Preheat oven to 350°F.

Soften tortillas in microwave or dip in boiling water and pat dry. Fill each with a little less than 1/4 cup of cheese and roll up. Place seam side down in a baking dish and cover with sauce and extra cheese.

Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

Adapted from Razzle Dazzle Recipes

Servings: 8 enchiladas
Calories 389
Fat 23.9g
Dietary Fiber 3.1g
Nutrition Grade B

Today’s Leopard Print Find: Elegant Scarf with Fringe (available in 7 different Leopard colors!)