salsa verde crockpot enchilada's

my photographs just don't do the food justice!

this is a crockpot enchilada, i thought it was really good and pretty easy.

salsa verde crockpot enchilada's (from LDS living)

2 tbs. cooking oil

5 corn tortillas

1 10oz. can green enchilada sauce or 1 1/4 c. green salsa

1/2 c. sour cream

2 c. fully cooked chicken, shredded or use leftover rotisserie chicken

2c. shredded jack cheese ( i used mexican blend of jack and cheddar)

1 4oz. can green chilies

brush crockpot halfway up with half of oil

brush tortillas with remaining oil

in a med. bowl combine green sauce and sour cream.

place 1/4 c. sour cream mixture in bottom of crockpot, top with tortilla (i have the long wide kind of crockpot so i put 2 on the bottom, if you have the tall kind just put one and you will have more layers) then 1/2 c. chicken, 1/3 c. cheese,1 tbs. green chilies, and 1/4 c. sour cream mixture. repeat layers, i just did it twice dividing everything in 2 for the wide crockpot.cover with remaining sauce and cheese for the last layer.

place in refrigerator. 2 -3 hours before ready to eat plug in crockpot on high. you can put it on all day on low but i would not do it for more than 4 hours. it cooks pretty fast. this just made 4 servings, i would double it if you have a large family.

salsa chicken

tonight was a little crazy so i made an easy dinner.

salsa chicken

chicken breasts or thighs, 1-2 per person

place in 9x13 pan, sprinkle with taco seasoning, cover each chicken with salsa and sprinkle with cheese. bake for about 35 min. yummy with a salad and/or corn.

good news

this summer Betty crocker is coming out with gluten free mixes. they will have yellow cake, devils food cake, chocolate chip cookies and brownies. some of the gluten free bloggers have gotten to try them and say they are really good. i am very excited to have something easy to make and hopefully since they are a bigger company they won't be so expensive. can't wait, i just hope they are coming to hawaii. i haven't been able to find the honey nut chex yet which are now gluten free along with the rice chex. make sure the box says gluten free.(usually on the side)

garlic mashed potatoes

i posted these on my other blog, these are my favorite and a much healthier version of mashed potatoes!

Garlic Mashed Potatoes

8 red potatoes quartered ( i just use the 2 lb. bag they usually come in)skins on

3 cloves of garlic, crushed

2 Tbs. of butter

1/2 C. warmed milk

1/2 tsp. salt

1/4 C. parmesan cheese

place potatoes in water and boil, turn down and simmer for 20-25 min. until fork tender

drain well. add butter, salt, garlic,milk, and mash, i just use the mixer for a few min. stir in parmesan cheese. serve warm.

Easy Peanut Butter Chocolate chip cookies

this recipe is in a ton of cookbooks they are often called ESP cookies for their 3 ingredients.

1 C. chunky or smooth peanut butter

1 C. sugar

1 egg

1 tsp. baking soda

i add chocolate chips, maybe 1 C. or more

combine peanut butter and sugar with mixer for 2 min. add egg and baking soda, mix another 2 min. add chocolate chips (or leave out) and stir to combine. roll into small balls and bake for 10 min. at 350 preheated oven.cool when removed. these cookies are a little drier than regular cookies but good and easy!

Fried Rice

i haven't posted anything in so long, the problem is that when i post something i want to have a picture. well when i am making dinner and trying to get it on the table i either forget to take a picture or i just don't get it done, plus my kids roll their eyes when i get out the camera at dinner:) anyway i want to get some recipes down pictures or not.

i love making fried rice, i make it pretty healthy and i love anything i can get lots of veggies into!

Chicken Fried Rice GF

i cook 4 or 5 cups mixed brown and white rice in a rice cooker (about 1c. per person)

1/3 C. gluten free soy sauce, i use san J brand wheat free soy sauce

2 boneless, skinless chicken breasts or i used 4 boneless,skinless thighs cut in pieces

2 large eggs beaten

1 carrot diced

about a cup of frozen peas, just eyeball it

1 C. of frozen broccoli florets (run under hot water until defrosted)

1 Tbs. sesame oil

small corns, asian section of the grocery store

cook rice in rice cooker. when it is done scoop it out onto a jelly roll pan to cool off. saute chicken in sesame oil or any oil but i love the asian taste of sesame. when pink is gone from chicken toss in carrots, stir fry for a few min. add broccoli, peas and corns until veggies are tender 5-10 min. (at this point i usually get moisture from the chicken but add a little oil if needed). scramble egg in seperate pan. i don't have a wok so i put the chicken /veggie mixture in a dutch oven pan and add the rice and the soy sauce. mix and fold together and add eggs to toss. this makes a ton of fried rice, you can make less rice for smaller portions but we have this as a main dish.YUM!