Thursday, September 13, 2012

Crock Pot Chicken Chili


It's been a few months since I'd made this dish, so it was a welcome change to our nightly dinner.  Quick and easy, everyone loves a crock pot.  And the chicken is so tender and delicious.




Crock Pot Chicken Chili


Ingredients:

  • 1 can black beans, drained and rinsed
  • 1 can corn, undrained
  • 1 can rotel, undrained
  • 1 package Hidden Valley dry ranch dressing mix
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp onion powder
  • 1 8 oz package fat free cream cheese
  • 4 4 ounce boneless skinless chicken breasts
  • sour cream (optional)
  • green onions (optional)


Instructions:

  • Drain and rinse black beans.  Place chicken at bottom of the pot, then pour out whole can of corn, rotel, and black beans.
  • Top with seasonings and ranch mix. Stir together.
  • Place cream cheese on top.
  • Cover with lid and cook on low for 6-8 hours.  Stir cream cheese into chili.
  • You can either leave the chicken breast whole or shred it with a fork.





Enjoy!

Source: adjusted from a recipe I found on plainchicken.com 

Tuesday, September 11, 2012

Chicken Tamale Pie


I absolutely love this dish.  The corn mix and creamed corn give it a sweet taste, while still keeping that spice from the seasoning and chilies.  I've made this so many times in the last few months, I've lost count.  






Chicken Tamale Pie:



Ingredients
  • 1/3 cup 2% milk
  • 1/4 cup egg whites
  • 1 1/2 tablespoon taco seasoning, divided
  • 1/8 teaspoon ground red pepper
  • 1 (15 ounce) can cream-style corn
  • 1 (8.5 ounce) box Jiffy corn muffin mix
  • 1 (4 ounce) can chopped green chilies
  • 1 (10 ounce) can mild El Passo red enchilada sauce
  • 1 (10 ounce can) shredded chicken breast
  • 3/4 cup shredded mozzarella cheese
  • green onions (optional) 
  • sour cream (optional)
Instructions:
  • Preheat oven to 400°.
  • Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate coated with cooking spray.
  • Bake at 400° for 20-30 minutes.
  •  While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. 
  • When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. 
  • Bake at 400° for 15 minutes or until cheese melts. 
  • Remove from oven; let stand 5 minutes.
  • Serve with green onions, and sour cream on top.



Source: Adapted from a recipe found on Pinch of Yum

Prep Time: 10 mins 
Total time: 45 mins 
Servings: 8

Sunday, September 9, 2012

Bread Bowl Chili

Today I made a delicious bread bowl chili that became an instant classic with the family.  And what with cooler weather coming soon in the upcoming months (I hope!) this seemed like a prime opportunity to test this recipe out.  Warm chili nestled inside a bread bowl accompanied with crisp tortilla chips (recipe is here), and yummy nacho cheese drizzled on top.  I took the top I'd cut off the bread to make it into a bowl and cut small leaf shapes out of it. Once baked, it had a crouton crunch to it and made it fun to eat.





Bread Bowl Chili



Ingredients:



  • 1 pound lean ground beef
  • 1 can (16 ounce) dark kidney beans, rinsed and drained
  • 1 can (14 ounce) diced tomatoes
  • 1 can (14 ounce) beef broth
  • 1 can (14 ounce) tomato sauce
  • 2 Tbsp. chili powder
  • 2 tsp. Cumin
  • 1 (4 ounce) can green chilies
  • Hard rolls (this makes a lot, so buy 12 rolls and only use for the amount of people you're serving, so you'll have rolls for the next day)
  • nacho cheese (optional, can use shredded cheese instead)
  • sliced green onions, as a garnish
  • sour cream (optional)


Directions:



  • In a large saucepan, cook beef over medium heat until it is no longer pink, drain.  Stir in the beans, tomatoes, broth, tomato sauce, chili powder and green chilies.  Bring to a boil.  Reduce hat; cover and simmer for 20 minutes.
  • Cut the top fourth off of each roll; carefully hollow out bottom, leaving a 1/2-inch shell. *If you accidentally tear a hole in the bottom, take some of the bread you've pulled out and put back into the bowl and mash down to fill the hole.  I did this myself today and it worked out great.  
  • You can either bake the bread in the oven for 15 min @350 degrees F, or until they are crisp on the edges, or go ahead and serve them as is.
  • Spoon chili into bowls, top with cheese, green onions, and sour cream. Use tortilla chips to scoop it out and don't forget to enjoy!


Servings: 12

Loosely adapted from a recipe found in Taste of Home The Ultimate ground beef cookbook

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