Chicken Enchilada Hot Dish

Hahahahaha..... this is the first recipe I've posted that I am officially deeming a "hot dish".  I guess I am fully Minnesotan now.  It only took 10 years.

This dish is super easy to put together and is perfect for hectic weeknights or - if you're like us - a Friday night when I can hardly keep my eyes open let alone get dinner on the table.

Ingredients:
1 lb chicken breasts or thighs
1 pkg Frontera taco or enchilada sauce*
1 can black beans
6 corn tortillas
1/2 cup raw milk cheddar cheese**
guacamole & chips (optional)

1. Put thawed chicken and Frontera sauce in your

crock pot and cook on low for 7 hours.
2.  When the chicken is done, shred it and drain off any excess liquid.
3.  Preheat oven to 350.
4.  Layer all ingredients - corn tortillas, meat & beans, corn tortillas, meat & beans, corn tortillas, cheese.
5.  Bake for 15-20 minutes, until cheese is melted and bubbly on the edges.
6.  Serve topped with guacamole and a side of chips!

*Available at most grocery stores.
**Available at Trader Joes.

Sweet Potato and Chickpea Curry

This one comes together super quick and makes your whole house smell edible!

Ingredients:
-2 Tbs olive or coconut oil
-2 1/2 Tbs curry powder
-1 Tbs ground cumin
-1 tsp ground cinnamon
-1 medium onion, diced
-3 c diced sweet potatoes
-1 can coconut milk
-1 can diced tomatoes
-1 can chickpeas, rinsed and drained
-1 cup water or vegetable broth

1.  Heat oil over medium-high heat and stir in spices and onion.  Cook until soft.
2.  Add remaining ingredients to pan, bring to a boil.  Reduce heat and simmer for about 20 minute (until potatoes are soft).
3.  Continue to simmer until curry reaches your desired thickness.
4.  Serve over rice.

Credit:  Tasty Kitchen

Classic Tomato Soup

I wanted something nummy to go with our grilled cheese the other night and these are ingredients I always have as staples in my kitchen.  This was a special Valentines Day dinner for the kiddos so that explains the floating heart-shaped carrots.

Ingredients:

12 ounces tomato sauce or diced tomatoes
2 cups chicken broth
1/4 cup tomato paste
1 cup milk
3-4 cloves garlic, minced
1 Tbs freeze-dried basil or oregano
sea salt & pepper

Preparation:

Combine all ingredients in saucepan. If using diced tomatoes, use stick blender to make the soup smooth. Heat on medium high about 5-10 minutes but do not boil.

DIY Let's Dish, AKA 7 meals in 90 minutes!

I know there are lots of plans like this one out here, but I loved this one the most for 2 reasons.  One, it calls for lots of veggies that are fresh out of the garden/farmer's market right now.  And two, the prep is minimal.  I spent about 90 minutes chopping and bagging to get 7 meals packed away in the freezer.  Not bad.

Here are the recipes I used/adapted:

Hot and Spicy Braised Peanut Chicken

IN THE BAG- 2 cups onions, 2 cups carrots, 2 cups zucchini, 1 red pepper, 1/2 t grated lime peel, 2 T lime juice, 2 T soy sauce, 2 T flour, 4 garlic cloves, 2 lbs. cubed boneless, skinless chicken breast.
TO COOK- Dump contents of bag in slow cooker. Cover with 3/4 cup chicken broth and 3 T peanut butter (whisked together). Cook on low for 5-6 hours. For the last five minutes, add in 1 can of coconut milk and 1 bag of frozen peas.
TO SERVE- To make it spicy, add 1/2 teaspoon of red curry paste before serving (I kept our unspicy for the kiddos). Garnish with chopped peanuts and cilantro. Serve over rice.

Coconut Chicken Curry

IN THE BAG- 3 pounds boneless, skinless chicken thighs, 2 lbs. of chopped cauliflower OR butternut squash, 2 medium onions,chopped, 8 minced garlic cloves, 1 oz fresh ginger, 2 T curry powder,1 t ground coriander, 1 t ground cumin, coarse salt
TO COOK- Add the contents of the bag and a can of coconut milk to a slow cooker and cook on low all day. 25 minutes before serving, add another can of coconut milk and a bag of frozen peas.
TO SERVE- Garnish with chopped cashews and cilantro.

BBQ Chicken

IN THE BAG- 2 cups sweet potatoes, 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 1.5 lbs chicken, 2 cloves garlic, 1 t salt
TO COOK- Dump bag plus one bottle BBQ sauce into crock pot, cook on low for 6-8 hours.

Orange Chicken
IN THE BAG- 2 cups carrots, 2 cups bell peppers, 1 lb cubed boneless skinless chicken breasts, 3 cloves garlic, 1 t salt, 1/2 t pepper, 8 oz. orange juice concentrate (orange pineapple will work as well)
TO COOK- Cook on low in crock pot, 4 to 6 hours
TO SERVE- Garnish with clementine slices (use 4 clementines) or mandarin oranges (two cans) and green onions (two, chopped). Serve on rice. Stir fried veggies make a great side.

Man-Pleasing Chicken (haha this name makes me laugh!)
IN THE BAG- 2 cups red and green bell pepper, 1 cup carrots, 2 cups onion, 3 cups zucchini, 2 T flour, 2 lbs boneless, skinless chicken thighs, 2 cloves garlic, 1 t salt
TO COOK- Add the contents of the bag with 3/4 cup of dijon mustard, and 1/4 cup of maple syrup and 1 T of rice wine vinegar to a foil lined glass pan. Cook at 450 until a meat thermometer reads 165 degrees. Garnish with fresh rosemary and serve.

Cream Cheese Chicken Chili
IN THE BAG - 2 chicken breasts, 1 can Rotel tomatoes, 1 can corn kernels (do not drain), 1 can black beans (drained and rinsed), 1/2 onion (chopped) 1 pkg. Ranch dressing mix, 1 T cumin, 1 t chili powder, 1 8-oz pkg. cream cheese
TO COOK - Dump contents into crockpot, cook on low 6-8 hours, stirring once or twice during that time.
TO SERVE - Serve over rice or with chips and salsa.

Chicken Pesto Ravioli
IN THE BAG - 1 bag of cheese-stuffed ravioli, 1 pound shredded chicken, 1, 1/2 c chicken broth, 4 c zucchini (I subbed eggplant), 1 c sliced mushrooms, 1 c basil pesto, 1 tsp salt, 1 c grated parmesan
TO COOK - Thaw, dump contents into baking dish.  Bake covered at 350 for 1 hour.


Credits:  Kojo Designs,  Rita's Recipes

Enchilada Casserole

2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1/2 a brick of cream cheese
2 cup shredded cheese
3 tortillas


1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.

Credit:  Joyful Momma's Kitchen

Goulash

1lb ground beef or sausage
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Credit: Joyful Momma's Kitchen