The weekend?!?!

I really like that I haven't been cooking much on the weekends!!!! Leftovers RULE! I did make steaks for the boys and chicken kabobs for the girls Sunday night but that's easy!!  Monday night we had spaghetti.....I always use Ragu but this time in an effort to save more $$ at the grocery store I bought Hill Country Fare sauce and actually liked it better! No one even knew the difference, score one for me! Tuesday night we had Chicken Tomatillo, spanish rice and ranch style beans. The chicken was REALLY good and flavorful! Another Crockpot recipe! I LOVE my crockpot!!!!! The rice recipe can be found in an earlier post.

Green Tomatillo Chicken

Ingredients


6 boneless, skinless chicken breasts

1 medium yellow onion, sliced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

1 cup green tomatillo salsa

1 1/2 cups sour cream

Directions

1.Place the chicken breasts in the Crock-Pot® slow cooker.

2.In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice and salsa. Pour the sauce over the chicken breasts.

3.Cook on Low 6 to 8 hours (or on High for 3 to 4 hours).

4.Remove the chicken from the stoneware and keep warm.

5.Stir the sour cream into the juices in the stoneware and blend well. Pour the sauce over the chicken and serve immediately.

Crockpot Chicken Marsala

Ingredients


4 chicken breasts

1 stick butter

8 ounces cream cheese

2/3 cup Marsala wine

21 1/2 ounces mushroom soup, canned

3/4 cup water

1/4 teaspoon oregano

1/4 teaspoon basil

1/2 teaspoon garlic salt

salt and pepper

Directions

1.Cube chicken breast. Place chicken, butter and spices in the slow cooker.

2.Mix cream cheese, wine and mushroom soup. Pour over chicken.

3.Cover; cook 4-5 hours on High.

Beer Roasted Lime Chicken

Beer Roasted Lime Chicken
1 4lb whole Chicken
1 12 oz can of Beer
1 Lime
salt and pepper

Preheat oven to 350. Season chicken inside and out with salt and pepper. Cut lime in half and squeeze over chicken place inside cavity. Place opened beer in roasting pan and place chicken on top of it. Cover with foil. Roast for about 1 1/2 hours or until juices run clear, remove foil last 20 minutes.

I had some new potatoes in the fridge that I had boiled for potatoe salad that I didn't end up making, so I cut them in chunks drizzled olive oil over them and sprinkled them with Kosher salt and roasted at 400 for about 30 minutes stirring every so often, they were really good!! I will make them like that again!

Last night we had Stouffers Lasagna I had bought at HEB(it was one of their meal deals)I hate that stuff!!!!!!!!!!!!! Anyways, it was dinner!

Beef Burgundy

I have Beef Burgundy in the crockpot for tonight and it smells really good! I will serve it over rice. This recipe came from crockpot.com.

Beef Burgundy
Ingredients
½ cup flour
1 teaspoon salt
1 teaspoon pepper
4 pounds beef chuck cubed
¼ cup olive oil
2 onion(s) sliced
1 cup mushrooms sliced
1 cup fresh parsley minced
6 teaspoons garlic minced
4 bay leaves
2 cups burgundy wine
1 cup beef broth


Directions
Mix the flour, salt and pepper.
Dredge beef in flour and brown in olive oil on stovetop.
Place beef and remaining ingredients in slow cooker.
Cover; cook on Low 4-6 hours or High 2-3 hours

WOW am I behind!!!

I can't even remember all of last week so I will start with Friday! I made Baked Cream Cheese Enchilada's, I doubled them to take a pan to a friend who recently had a baby....I made Cilantro Lime Rice and canned black beans to go along with it.

Baked Cream Cheese Enchiladas

Ingredients:
- 4 oz. cream cheese, softened
- 1/4 c. sour cream (I use FF)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese
- 2 c. shredded cooked chicken
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder)
- salt and pepper
- 4 scallions, thinly sliced
- 12-14 flour or corn tortillas, 6-8 inch

Directions:
- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

Saturday night we went out to dinner with friends to Cafe Adobe...YUM!!!! Sunday night we had egg salad sandwiches!!

Way behind again!

Thursday last week we had leftovers and friday night we went out to dinner with friends! Saturday night I made some yummy grilled chicken sandwiches. Sunday night kids had pasta and sauce and mike and I had grilled sandwiches. I will post the recipe later for the sandwiches!

Cabbage Rolls

My mom used to make these when we were kids and Mike and I were watching Drive Ins, Diners and Dives and they had them on there. So I went looking for a recipe, I found one in that cookbook from my grandma's church and I kinda followed it!! They turned out really good!

Stuffed Cabbage Rolls

1 lb. ground beef

1 lb. ground pork

1 cup rice cooked

1 onion chopped

2 eggs

1 tsp. salt

1/2 tsp. pepper

1 large can tomatoe sauce

1 large head of cabbage

Place 12 large leaves in boiling water and let steam a few minutes to soften. Saute onion in a little butter until softened. Combine meats, cooked rice, salt, pepper, eggs and onion, mix well. Place mound of meat on each cabbage leaf, fold sides over and roll up. Place in pan and cover with tomatoe sauce. Bake covered 2 hours at 375.