Sweet and Spicy Slow Cooker Chicken

taken from Prudence Pennywise

*Note from Prudy: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)


Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.


* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Lemon Pasta Salad

adapted from NoTakeOut

2 lemons
¼ cup canola oil
1 heaping Tablespoon dried basil
8 ounces fresh Parmesan
1 pound favorite pasta

Bring a salted pot of water to boil on the stove; add pasta and stir.  While pasta is cooking, zest the lemons into a large bowl.  Add the oil, basil and juice of one lemon.  Grate the Parmesan into the bowl.  When the pasta is al dente, drain, reserving a bit of pasta water if desired.  Add the pasta to the bowl and toss thoroughly to coat.  Enjoy with French bread and some sliced bell peppers if desired.

One-Pot Rice

(I will say I'm not certain the saffron in this recipe is worth the price - $20 per Tablespoon! - though we did really enjoy it.  I will make it again without the saffron, just to test.  Luckily for me, the saffron was on sale 50% off when I went to purchase it; otherwise, I probably wouldn't have bought it.)

adapted slightly from Picky Palate

2 Cups uncooked basmati rice

3 Tablespoons canola oil

2 Tablespoons fresh minced garlic

1 lb ground beef

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

2 15-ounce cans green beans, drained

8 ounces tomato sauce

1 15-ounce can diced tomatoes, undrained

1 Tablespoon cumin

½ teaspoon paprika

1 heaping Tablespoon Spanish Saffron threads

Cook rice according to package directions.  (I use the pressure cooker: bring water to boil, pour in rice and stir.  Cover with pressure cooker lid and bring to boil at the first red ring.  Cook for 5 minutes, then remove from heat and let cool using natural release method.)  Heat oil into a large skillet over medium heat.  Sauté  garlic and stir for 1 minute.  Add beef, salt and pepper and cook until cooked through and crumbled.  Stir in green beans, rice, tomato sauce, diced tomatoes, cumin, paprika and saffron threads.  Stir until well combined.  Taste and season according to your liking.  Reduce heat to low until ready to serve.

Pasta with Meatballs

adapted from Our Best Bites

Meatballs

1 pound ground beef
3 strips lean bacon (not maple or brown sugar), finely chopped
 ½ cup freshly grated Parmesan cheese
 ¼ cup plain bread crumbs 2 eggs, lightly beaten
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Sauce
2 teaspoons canola oil
1 28-oz. can diced tomatoes
4 teaspoons minced garlic
¼ cup chopped fresh basil
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
½ teaspoon salt
½ teaspoon freshly ground black pepper

Pasta noodles of your choice

Preheat the oven to 450º and line a baking sheet with a Silpat liner or aluminum foil. In a large skillet, cook the chopped bacon until crispy. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.

While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot pasta. Makes 8 servings.

Green Chile Chicken Enchiladas

adapted slightly from Kristyn Merkley...
Delicious!

Green Chile Chicken Enchiladas

2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles

1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.

2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.

3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.

4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)

5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)

6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.

7. Bake 20 minutes at 350ºF. Makes 4 servings.