Crock Pot Chicken Enchilada Stack

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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

Crock Pot Lasagna

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Today was the first day back to school for the girls. Megan went all out. She has a very unique fashion sense. She found the vintage suspenders and tutu on Etsy. Taylor said people were going to think that it was dress like a clown day at school and she followed that with “Please don’t make me walk in with her!”

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In honor of Megan and her “explosion of greatness”….. This was really good and crock pot meals are always a plus.

1 lb Ground Beef
2 tsp Garlic, minced
1 tsp Italian Seasoning
26 oz Chunky Style Pasta Sauce
1/3 cup Water
8 Lasagna Noodles, uncooked
15 oz Part-Skim Ricotta Cheese
1-1/2 cup Lowfat Mozzarella Cheese, shredded

Cook beef, garlic, and seasoning in a large nonstick skillet over medium high heat until beef is browned, stirring to crumble. Drain and set aside. Combine pasta sauce and water in a small bowl and set aside. Place 4 uncooked noodles in a 4-quart slow cooker coated with cooking spray, breaking noodles to fit. Layer with half of beef mixture, pasta sauce mixture. Spread ricotta. Sprinkle with 1 cup mozzarella. Layer with remaining noodles, meat and pasta sauce mixture. Sprinkle with remaining 1/2 cup of cheese. Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours.

Adapted from Cooking Light.

Servings: 8
Calories 462
Total Fat 12.8g
Total Carbohydrates 49.3g
Dietary Fiber 1.5g
Protein 35.4g
Nutrition Grade B

Today’s Leopard Print Find: Dickens and Smith Fun Purple Leopard Print Blanket / Throw

Crock Pot Cheesy Chicken Spaghetti

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The girls had their Drama Kids performance last weekend. They did an awesome job. The play was The Cleanest Town in Texas. Taylor was a Cowgirl and Megan was a Can Can Dancer. Afterwards the family came over for a dinner party. One of the joys of crock pots…dinner was ready when we got home. (well minus the green beans which would have been done sooner if I had remembered to actually plug in the steamer when I turned it on)

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16 oz. dry spaghetti, cooked
1 lb. Velveeta Light Cheese, cubed
12 oz of chicken breast, cooked and shredded
2 cans 98% Campbell’s fat free cream of chicken soup
10 oz. can Rotel diced tomatoes & green chilies
1/2 cup water
salt and pepper to taste

To shred chicken:
Place chicken in pot, add just enough water to cover the chicken.
Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.
Remove chicken from pot, let cool and shred.

Cook spaghetti according to package directions.

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Servings: 8
Calories: 276
Fat: 8.5g
Fiber: 1.4g

Today’s Leopard Find: Pink and Leopard Tutu