Friday, September 23, 2011

Crock Pot Santa Fe Chicken

Printable Recipe

Crock Pot Santa Fe Chicken
2 lbs boneless skinless chicken breasts
1 can (10 oz) diced tomatoes with green chiles, drained
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
1/4 cup chopped cilantro
2 cups chicken broth
3 green onions, sliced
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
salt to taste

green onions
sour cream

Combine all ingredients except chicken in a crock pot. Season chicken with salt and place on top. Cover and cook on low heat for 6-8 hours. A half hour before serving, remove chicken and shred. Return to crock pot. Season with salt, if needed. Serve over rice and top with desired toppings.

Serves 6

Recipe adapted from Skinny Taste

Friday, September 16, 2011

S'mores Cookie Bars

Mmmm... these were so good. It was like eating a s'more sandwiched in between two cookies. It doesn't get much better than that. It's definitely not calorie free but oh so good!

Printable Recipe

S'mores Cookie Bars
1/2 cup butter at room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cup flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king sized milk chocolate bars or 4 regular sized bars (Hershey's)
1 1/2 cups marshmallow creme

Preheat oven to 350 and grease an 8x8 baking dish. Cream together butter, brown sugar, and sugar. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture. Mix at low speed until combined. Press half of the dough evenly into baking dish. Top with chocolate bars, cutting to fit if necessary. Spread marshmallow creme evenly on top of chocolate. Layer remaining dough on top. (It's best to form dough into shingles and piece together on top of marsmallow creme) Bake for 30-35 minutes or until lightly browned. Cool completely before cutting into squares.

Makes 16 bars

Recipe adapted from Lovin' From the Oven

Tuesday, September 13, 2011

Slow Cooker Chicken Tortilla Soup

Printable Recipe

Slow Cooker Chicken Tortilla Soup
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 medium onion, diced
1 (4 oz) can diced green chiles
2 cloves garlic, minced
2 cups water
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn

shredded cheese
tortilla chips

Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours. Remove chicken and shred; return to crock pot. Serve with cilantro, cheese, and tortilla chips.

Serves 6-8

Recipe adapted from Framed Cooks

Friday, September 9, 2011

Wednesday, September 7, 2011

Ranchero Shrimp

Printable Recipe

Ranchero Shrimp
2 Tbsp olive oil
1 small onion, diced
1 clove garlic, minced
6 roma tomatoes or 3 large tomatoes, chopped
3 anaheim chile peppers, roasted, peeled, and diced
1/4 Tbsp oregano
1/2 tsp cumin
salt and pepper to taste
2 lbs shrimp, peeled and deveined
1/4 cup chopped cilantro

To roast peppers, place on greased baking sheet. Place under the broiler for about 15 minutes, turning halfway through cooking time. Broil until peppers are charred. Let cool and peel skin.

Heat oil in a large skillet. Add onion and cook for 2-3 minutes. Add garlic; cook and stir for 30 seconds. Add tomatoes, peppers, and spices. Bring to a boil; cover and reduce heat. Simmer until tomatoes are juicy, about 5 minutes. Add the shrimp, uncover, bring to a boil and reduce heat. Simmer until shrimp is pink and fully cooked, about 3-5 minutes. Stir in cilantro.

Serve over rice and serve with warm tortillas.

Serves 6-8

Recipe adapted from

Monday, September 5, 2011

Honey Spice Rubbed Pork Chops

Printable Recipe

Honey Spice Rubbed Pork Chops

2 lbs boneless pork chops (thick cut)
2 tsp chili powder
2 tsp garlic powder
2 tsp dry mustard
1 tsp paprika
1/2 tsp dried thyme
1/4 cup Catalina dressing, divided
1 Tbsp honey

Heat grill to medium heat. Mix dry ingredients together for spice rub. Brush meat with 2 Tbsp of the dressing. Rub spices onto meat. Let stand for 10 minutes. Mix remaining dressing and honey together. Set aside. Grill meat for 8-10 minutes on each side or until cooked through. Baste with dressing mixture.

Serves 4-6

Recipe adapted from Kraft

Thursday, September 1, 2011

Reese's Bars

These yummy bars taste just like the candy bar. They were so good!

Reese's Bars
1 1/2 cups graham cracker crumbs
3 cups powdered sugar
1 1/2 cups peanut butter
1 cup butter, melted
1 (12 oz) bag milk chocolate chips

Line a 9x13 baking dish with foil and spray with cooking spray. Mix together crumbs, powdered sugar and peanut butter. Stir in melted butter. Blend until well combined. Press mixture evenly into pan.

In a microwave safe bowl, heat chocolate chips for 30 second intervals, stirring in between, until melted. Spread over peanut butter mixture.

Refrigerate just until set. Cut into bars.

Makes 24 bars

Recipe adapted from Momma Hen's Kitchen


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