Roast (I did about 2 lbs. per family), Carrots, Potatoes, Onions, Celery, Ranch Dressing Mix, Italian Dressing Mix, Onion Soup Mix (I generally do one packet of each for about a 4 lb roast so I halved them here), and about a cup of water. Cooked in crockpot on low for 10-12 hours or longer.
Leftovers (if any) are awesome on hoagie rolls with provolone cheese!
Friday, December 2, 2011
Thursday, December 1, 2011
All Purpose Shredded Chicken
Here is the chicken I used for the Sour Cream Chicken Enchiladas. It is incredibly easy and its uses are unlimited--quesadillas, tacos, enchiladas, nachos, taco salad.
Boneless, skinless chicken breasts or tenderloins
Chicken broth
Taco seasoning
Place chicken in a crockpot, add chicken broth until chicken is covered, add taco seasoning to taste, cook approximately 8-10 hours on low, 4-6 hours on high (cooking times depends on whether you are cooking frozen or thawed chicken--you will be able to tell when it is done), remove chicken from broth, shred.
The leftover broth can be used for tortilla soup. And if you need shredded chicken for a non-Mexican food purpose, leave out the taco seasoning.
Boneless, skinless chicken breasts or tenderloins
Chicken broth
Taco seasoning
Place chicken in a crockpot, add chicken broth until chicken is covered, add taco seasoning to taste, cook approximately 8-10 hours on low, 4-6 hours on high (cooking times depends on whether you are cooking frozen or thawed chicken--you will be able to tell when it is done), remove chicken from broth, shred.
The leftover broth can be used for tortilla soup. And if you need shredded chicken for a non-Mexican food purpose, leave out the taco seasoning.
Sour Cream Chicken Enchiladas
Here's hoping the following recipe doesn't get me banned from the freezer cooking co-op!
Sauce
1 1/4 cups low-sodium chicken broth
1 tablespoon plus 1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
12 6 inch corn tortillas
12 ounces cooked skinless chicken breast, chopped (I used 2lbs)
4 ounces fat-free or low-fat cream cheese
1/2 cup salsa
Vegetable oil spray
1/4 cup nonfat or light sour cream
2 teaspoons lime juice
1/4 teaspoon chili powder (optional)
In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1 to 2 minutes or until mixture is thick and bubbly; set aside.
Put tortillas in a tortilla warmer or wrap them in damp paper towels and microwave on high for 30 to 60 seconds.
Preheat oven to 350 degrees
In a medium nonstick skillet, combine chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally
Lightly spray a 13x9x2 inch baking dish with vegetable oil spray.
To assemble, pour 1/2 cup sauce into baking dish; spread to cover bottom of dish. Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat. Pour remaining sauce over enchiladas. In a small bowl, whisk together sour cream and life juice.
Instead of rolling my enchiladas, I stacked them because it is easier. I placed the sauce in between each layer of tortillas, but I think it made the tortillas a little mushy. You will have to give me your feedback.
I also immediately topped the enchiladas with the sour cream sauce, but upon further reflections, I should have placed it in a ziploc for use after cooking. This recipe is a work in progress, but on the bright side, it isn't that bad for you considering it is sour cream chicken enchiladas.
Here is the nutrition information per serving:
Calories: 296
Protein: 26g
Carbohydrates: 38g
Cholesterol: 55mg
Total fat: 4g (Saturated 1g; Polyunsaturated 1g; Monounsaturated 1g)
Fiber: 4g
Sodium: 350mg
I really like this recipe and would like to perfect it for freezer cooking, so please be honest in your feedback.
Sauce
1 1/4 cups low-sodium chicken broth
1 tablespoon plus 1 teaspoon cornstarch
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
12 6 inch corn tortillas
12 ounces cooked skinless chicken breast, chopped (I used 2lbs)
4 ounces fat-free or low-fat cream cheese
1/2 cup salsa
Vegetable oil spray
1/4 cup nonfat or light sour cream
2 teaspoons lime juice
1/4 teaspoon chili powder (optional)
In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1 to 2 minutes or until mixture is thick and bubbly; set aside.
Put tortillas in a tortilla warmer or wrap them in damp paper towels and microwave on high for 30 to 60 seconds.
Preheat oven to 350 degrees
In a medium nonstick skillet, combine chicken, cream cheese, and salsa. Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally
Lightly spray a 13x9x2 inch baking dish with vegetable oil spray.
To assemble, pour 1/2 cup sauce into baking dish; spread to cover bottom of dish. Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat. Pour remaining sauce over enchiladas. In a small bowl, whisk together sour cream and life juice.
Instead of rolling my enchiladas, I stacked them because it is easier. I placed the sauce in between each layer of tortillas, but I think it made the tortillas a little mushy. You will have to give me your feedback.
I also immediately topped the enchiladas with the sour cream sauce, but upon further reflections, I should have placed it in a ziploc for use after cooking. This recipe is a work in progress, but on the bright side, it isn't that bad for you considering it is sour cream chicken enchiladas.
Here is the nutrition information per serving:
Calories: 296
Protein: 26g
Carbohydrates: 38g
Cholesterol: 55mg
Total fat: 4g (Saturated 1g; Polyunsaturated 1g; Monounsaturated 1g)
Fiber: 4g
Sodium: 350mg
I really like this recipe and would like to perfect it for freezer cooking, so please be honest in your feedback.
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