Crock Pot Tex-Mex Chicken and Beans


Last night my nephew Jackson made the Fox 4 news. It was so fitting that it was a story about the freezing cold weather that had blown in and he was out playing soccer in shorts.    He was a pro!

His Story….


Super quick and easy weeknight meal. Serve this alone or with chips or tortillas.

1 cup Dried Pinto Beans, rinsed
1-1/2 cups Salsa
2 tablespoons Canned Chipotle Chiles in Adobo Sauce, chopped
2 tablespoons Flour
1-1/2 pounds Boneless, Skinless Chicken Breasts
1 medium Red Onion, chopped
1 Red Bell Pepper (ribs and seeds removed), chopped
1 cup Water
1/2 teaspoon Coarse Salt
1/2 teaspoon Ground Pepper

In crock pot, stir together beans, salsa, chiles, flour and water. Season chicken with salt and pepper; arrange on top of bean mixture. Place onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours.
Remove chicken from stew; shred into large pieces and return to crock pot.

Adapted from Martha Stewart

Servings: 6
Calories 300
Total Fat 6.4g
Total Carbohydrates 29.7g
Dietary Fiber 7.2g
Protein 30.4g
Nutrition Grade A

Today’s Leopard Print Find: Kitty A GoGo Cat Litter Box – Leopard Print

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

Chicken and Black Bean Wraps


Yesterday Megan left us for a sleepover. So Taylor and I had the day to ourselves. Her first pick was to go to Cheesecake Factory and let me watch her eat cheesecake, since cheesecake isn’t on my diet this week. Then she changed her mind and decided she wanted to go to Color Me Mine. Taylor painted a dog…


I painted a tray….


Then Taylor spent the night researching vacation spots. That girl has vacation planning in her blood apparently. She has an entire trip planned to Colorado complete with cabin and all the activities. I through a wrench into her plans when I told her she had to pick something other than the $3500/night cabin.

This is only 341 calories and much better for my diet than the cheesecake or the Krispy Kreme donut that Taylor kept waving under my nose.

1/2 tsp Ground Cumin
15 oz Can Black Beans
1/8 cup Fresh Cilantro, chopped
3 Tbs Fresh Lime Juice
1/4 tsp Salt
12 oz Grilled Chicken Breast, cubed or shredded
1/2 cup Colby Jack Cheese
4 Flour Tortillas, (8 inch)

In saucepan, combine beans, cumin, lime juice, and salt. Warm over medium heat.

Warm tortillas in microwave or stovetop.

Spoon equal amounts of bean mixture, chicken and cheese down the center of each tortilla. Roll up and cut in half.

Servings: 4
Calories 341
Total Fat 8.7g
Total Carbohydrates 31.9g
Dietary Fiber 6.7g
Protein 36.8g
Nutrition Grade B

Today’s Leopard Print Find: Fantasy Furniture Mini Bed Leopard Pet Bed

Beef Taco Soup

This was delicious and so easy to make. Much easier than the sea of Snoopy’s puzzle that the girls worked while at my mom’s house.

This is my favorite puzzle ever. The Dog of 1000 Faces. And oh I loved my Snoopy and Belle and all of their little clothes!!!! Does anyone else remember those?? I really wish I would have held on to those. They finished this in less than a day. Now if they could just finish the one in our game room that they started over 5 months ago…..


1 lb Ground Beef
15 oz Can Corn
16 oz Can Pinto Beans, drained and rinsed
15 oz Can Green Beans, drained
15 oz Can Ranch Style Beans, undrained
10 oz Can Ro-tel
1-1/2 cups Chicken Broth
1 oz Ranch Dressing Mix
1 oz Taco Seasoning
2 cups Water

Brown ground beef over medium-high heat. Drain and put in large pot with remaining ingredients. Bring to a boil. Reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally.

12 servings
Calories 235
Total Fat 8.88g
Total Carbs 26.33g
Dietary Fiber 7.3g
Protein 13.54g

Adapted from the Southern Living The Official SEC Tailgating Cookbook

Today’s Leopard Print Find: Transformable Leopard Animal Pillow 18″ by Fiesta

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!)

Easy Beef Enchiladas

The cold front hit yesterday and it hit with a bang. Dang it’s cold!

Megan had to cheer at 6:45. She had to add a turtleneck, leggings, coat and monster scarf. She said it ruined her uniform, minus the scarf – I think she wants to wear that at every game. It was miserable and I didn’t think to take blankets. (or portable heaters, chiminea, fire pit….) Next time I will be better prepared. Better to be over prepared than under prepared! That’s why when I went to camp the summer of my 8th grade year I took electric rollers (it was the 80′s so please overlook that), hair dryer, make-up, cute clothes, etc…only to get there and find no electricity, no cabins, no kitchen. I was very over prepared and not very cute.

One must when it’s cold outside…Mexican food.

1 lb Ground Beef
20 oz Enchilada Sauce
1 1/2 cups Cheddar Cheese, shredded
6 Flour Tortillas, 8 inch

Preheat oven to 375 degrees. Spray 13 x 9 inch baking dish with non-stick cooking spray.

Cook ground beef over medium-high heat until cooked thoroughly. Drain and return to pan. Stir in half the enchilada sauce and 1 cup cheese.

Spoon enchilada filing onto tortillas. Roll up and place seam side down into baking dish.

Top with remaining sauce and cheese.

Bake for 20 minutes.

Servings: 6
Calories: 548
Fat: 78
Carbs: 72.3
Fiber: 26.6
Nutrition Grade: A

Today’s Leopard Print Find: Mud Pie Baby-Girls Infant Faux Fur Coat