Crock pot recipe number 1.

I went flipping through one of those old home church recipe books yesterday for an idea for dinner.  I came across lasaugna in a crock pot but ended up having to alter it a bit because I didn't have everything for it. 

Basically this is what I did:

Browned the meat and then combined the sauce with it. 
The recipe said to break up lasaugna noodles and place in the bottom of the crockpot.  I just used ziti noodles instead.
Layer the noodles, meat and cheese like you would normally with lasaugna or ziti. *with the first layer of noodles also add 1/3 cup of water*
Put the crockpot on high for 3 hrs or low for 5 hrs (maybe a little longer, not all crockpots seem to be created equally) and cover.


I threw this together Sunday after we got home from church and it was finished by dinner time! I didn't have to worry about throwing something together and it taking time away from my family.  It took 15 minutes to prepare and BAM! Sunday dinner.

Thanks Betty Crocker!

My sister-in-law bought us the wedding version of the infamous red Betty Crocker Cookbook for our wedding present.  I've dabbled with a few recipes in the past but here recently I've started searching for quick, easy and healthy meals for the family.  Seeing as we all get home around 6pm and the girls go to bed between 7:15pm-7:45pm.  That doesn't leave a lot of time for cooking and eating and bathing and brushing teeth and...you get the picture.
I was flipping through the cookbook the other night and found the Wild Rice & Beef Casserole.  I'll give you what the recipe calls for and then tell you how we modified it and plan on modifying it even more next time for quicker cooking. 

1 lb lean (at least 80%) ground beef

1 package (6.2 oz) fast-cooking long-grain and wild rice mix

1 can (10.75 oz) condensed tomato soup

1/4 cup milk

1/4 teaspoon pepper

1 cup shredded Cheddar cheese (4 oz)  

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.Meanwhile, make rice mix as directed on package—except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.

*Here's how we altered it and plan on altering it next time*
Instead of beef we used fresh pork sausage.  I think it would have been too plain with just hamburger meat.
We didn't use Cheddar cheese.  We just used whatever was in the refrigerator.  I think it was the taco mix kind?   
Next time I will prep the night before.  Cook the meat and maybe even the rice so I can just throw it together as soon as we get in the door and it will be done 30 minutes later.  I also might throw some corn or peppers in there to get some veggies in.  The possibilities are somewhat endless!

Delicious and Oh. So. Easy.

We try to eat at home with home cooked meals as much as possible.  Occasionally Chick-fila and Dominos or Papa Johns darken our door step but more often then not we're eating from the pantry.
Josh found a great recipe for chicken enchiladas in a white sauce while searching online the other day.  Understanding the blog world, the recipe came from Joyful Mama's Kitchen and it was wonderful and easy.  I just made a few moderations. 

The recipe on the website is as follows:

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

What I did differently was this:
I made cooked the chicken in taco seasoning.  You know, the kind out of the packet (gasp). I think it would have been a little plain had I not.
I didn't use the green chillies.  Instead I used a fresh salsa and it was really good.
Next time I won't use as much sour cream and I will remember to put the chicken stock in to thin it out.

Overall I thought it was a good recipe.  Easy to make and easy to change up depending on your flavor preferences.  If you give it a try let me know how you liked it!


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