May 22, 2012

Supper - Last Night & Tonight

Last night we had a simple but good veggie dinner - Red Quinoa, steamed veggies, black beans, guacamole and chips. 

For tonight I am making a recipe I just got from 'Crock-Pot Slow Cooker' on Facebook: 
Chicken Taco Stew
1 onion chopped
16 oz can black beans drained and rinsed
16 oz can kidney beans drained and rinsed
16 oz can corn drained and rinsed
8 oz can tomatoes with green chilies
1.25 oz packet of taco seasoning
1 cup water
2 boneless skinless chicken breasts
Mix all ingredients in pot except chicken.
Lay chicken on top of mixture, cover and cook on low 6-8 hours or high 3-4 hours
Before serving remove chicken and shred.
Return chicken to pot and mix well.
Serve with cheese and tortilla chips. 

My photos:

I always use a Reynold's Slow Cooker Liner - makes for a FAST, EASY cleanup!
Add one cup of water to the slow cooker first, then set up the liner making sure both corners are down in the cooker and it is flattened against the bottom and walls.
Add the Onions and all the Beans
(I don't care for Corn so I omitted it) 

Add the tomatoes, Taco Seasoning (I was out so I used Chili Seasoning!), and Water. 

Mix well (I always use a wooden spoon) 

ALWAYS rinse your foods (meats, veggies, fruit).
I like using Tenders. 

Add the chicken on top of the mix
Cover and cook on LOW 6-8 hrs


(I didn't top with cheese and I am serving with Mini Croissants. Next time I will add maybe 2 cups of water instead of one for extra soup!)

May 11, 2012

Tonight's Supper - Country Pie

Country Pie by Helen Sanders

1/2 - 8oz can tomato sauce
1/2 cup bread crumbs
1 lb ground beef/round/chuck
1/2 cup chopped onion
1 tsp (sea)salt
1/4 tsp black pepper
1/4 tsp Basil
1/4 tsp oregano
Mix together in bowl. Grease 9" pie plate, add to plate, pat out on bottom and all the way up the sides. Pinch 1-inch flutings around the edges. Set aside. Preheat oven to 350. 

1 1/3 cup Minute rice
1 cup water
1 1/2 - 8oz can tomato sauce
1/2 tsp (sea)salt
1 cup grated cheddar cheese
Combine rice, tomato sauce, water, salt and 1/4 to 1/2 cup cheese. Mix well, spoon into pie crust. Cover with aluminum foil. Bake 25 minutes. Uncover and sprinkle with remainder of cheese. Return to oven uncovered bake 15 minutes. Serves 6 cut into pie-shaped pieces. 

This was VERY tasty! (I tweaked this recipe, as I do most recipes, and you are welcome to do the same.)