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Hopefully you are not getting sick of me posting this recipe. Oops I Made it Again, Crock Pot Chicken Taco’s.

When ever I want a dinner that will make a lot of leftovers, I always go to this one. I am traveling with my cousins for an out-of-state family wedding and Jeff is staying home so I wanted something that he could throw together while I am gone.

I will be unplugged for the rest of this week though the weekend, I want to be present and really enjoy my family time with my cousins. I do not get to see them that often so I want to devote every second to having fun and family time.

This is 3 chicken breast. After they cook in the crock I just pull out the breasts and shred them up. You could also shred them right up in the crock along with the mix.

One thing I was missing was the black beans. I thought I had a can on hand, but was totally out, that is normally a staple in my pantry so was bummed when I realized I was out. So I just made a trip to the store and grabbed a can and added them after everything else had already cooked up. I heated them up for a few minutes to soften them up, but they are ready to eat right out of the can.

Assemble on a tortilla and add shredded cheese and you have a healthy easy meal for the next few days.

Keeping the fridge stocked with foods that Jeff can make for dinner’s while I am gone makes me feel better about leaving him behind so he can work and take care of the dogs. Plus I am Italian so I have the deep seeded need to feed people.

Here’s the Recipe:

Crock Pot Chicken Taco’s

This recipe makes 8 really large taco’s.

  • 1 envelope taco seasoning, or seasoned to your taste
  • 2 to 3 boneless, skinless chicken breasts
  • 1 can of diced tomatoes with green chilies or a jar of salsa (16 oz)
  • 1 can black beans
  • 1 can of corn

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa or can of tomatoes. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. During the last hour of cooking add a can of corn and can of black beans.

See ya back here next week my foodie friends!

Check Ya Later.

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Any reason to use wonton wrapper is a good enough reason for me. I love them, the things you can stuff into them is endless. You might see them on my blog from time to time. I use them for Wonton Taco Cups . I use them for Kale Ravioli’s. Wonton’s are so easy to work with and they crisp up so nice. I’m going to take you through a fun and easy recipe that is perfect as a side dish or an appetizer, but I will admit I sometimes eat them for dinner.

The can chicken breast I get from Sam’s club is so good, it’s all natural with no MSG, or preservatives, plus is it chicken breast meat, no rib meat or other additives are added. So I never feel guilty serving it.

One thing you can always find in my house is a variety of cheese products, so I wanted to try something different in this Quito so I used Laughing Cow cheese wedges instead of shredded cheese.

Just chop into bite size pieces and smash into the chicken and salsa mix, it really gave it a creamy texture.

Add some corn.

Get your wraps ready.

Plop a tablespoon full on the wrap and spread over the entire wrap.

I do suggest getting it as close to the edge as possible so the end of the Quito’s has some filling. It’s such a thin layer that it will not squish out as you roll it.

Assemble on a cookie sheet and bake foe 15 minutes on 375 degrees.

They come out all crispy and ready to be devoured.

Here’s The Recipe:

Ingredients:

  • One 12.5-oz. can chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
  • 1/2 cup salsa
  • 3 Laughing Cow Blue Cheese Wedges or 1/3 cup shredded cheese
  • 1/4 cup corn
  • 16 small square wonton wrappers
  • Optional dips: salsa, red enchilada sauce, or sour cream

Directions:
Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken, salsa, cheese and then add the corn. Mix thoroughly.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface of each. Roll each wonton up tightly into a cigar-shaped tube. Place wonton on the baking sheet, seam side down. If needed, secure with toothpicks. Repeat with remaining wonton and chicken mixture.

Bake until crispy, about 15 minutes.

Next time I make these will be adding black beans, I want to load them up with some fiber.

So the winner of the 4 Luna Bar’s is: Annie Yarde: I’ve never tried a nutrition bar, but these sound yummy!

Annie just email me at denajeanne@gmail.com with your full mailing address and I will get those right out to you. 

Note: I used Random.org to determine the winner of this giveaway, which by the way is so much fun, I am easily amused. Thanks to everyone who entered.

Question of the Day: What’s your favorite Mexican food?  I can not answer that because I could not choose, I love too many. 

Check Ya Later.

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