After the holidays, things only slow down for just a little bit before I become a soccer mom again and life gets hectic. So in preparation for those busy weeks to come, I am trying slow cooker meals and meals I can freeze and pull out to cook when needed. So just a heads up with what you will be seeing in future posts.
The first place I looked when I want to try some new recipes is one of my favorite blogs (www.sixsistersstuff.com) that have many wonderful recipes. So last weekend I started browsing. The only problem I had, was I kept finding so many recipes that I wanted to try that my list of possible dinners kept growing. The best part about the recipes I found on their blog was that it didn’t call for many new ingredients that I didn’t already have. The recipe below is the first one that I tried on my new search to expand my family menu and have recipes for that busy soccer season.
Slow Cooker Garlic and Brown Sugar Chicken
- 4 – 6 chicken breast
- 1 c. packed brown sugar
- 2/3 c. vinegar (I used apple cider vinegar)
- 1/4 c. lemon-lime soda (I used diet to help cut the calories)
- 4 cloves garlic minced
- 2 T. soy sauce
- 1 t. fresh ground black pepper
- 2 T. corn starch
- 2 T. water
- Rice or noodles, cooked
- Red Pepper flakes if desired
- Spray slow cooker with cooking spray or use liner.
- Place chicken breast(may be frozen or thawed) on bottom.
- Mix together brown sugar, vinegar, soda, garlic, soy sauce, and black pepper.
- Pour over chicken.
- Cook on low for 6 – 8 hours or high for 4 hours.
- Take chicken out of slow cooker. (It will be falling apart) and pour remaining sauce into saucepan.
- Whisk in the corn starch and water to the sauce and cook on high heat.
- Bring to a boil and boil for 2 – 3 minutes or until the sauce resembles a glaze. Remove from heat and cool slightly. It will continue to thicken as it cools.
- Pour over the chicken and mix.
- Serve over rice or noodles.
- Sprinkle red pepper flakes if desired for more heat.
- Thighs will work as well.
- At first the smell and taste of the vinegar will be overwhelming. Don’t worry as it continues to cook it will disappear. By the time it is ready to eat the only part you will notice is the slight “tang” from the vinegar mixed with the sugar.
- This meal can be frozen ahead of time. Place all of the ingredients except the corn starch and water into a freezer bag and freeze. When ready to cook just pull out and put in crock pot. Allow extra cooking time because it is frozen.
Recipe from Six Sisters Stuff Blog
I love taquitos, crispitos, flauta,and anything else that resembles those, but don’t eat them very often because of the calories and grease from frying. So when I found this recipe, I couldn’t wait to try this baked version. I was also excited that it had directions for freezing them to make later. What a great idea for a fast good meal later as well as for dinner tonight. I had to try it. I found this recipe on www.chef-in-training.com website. I have only changed it a tad to accommodate what I had in my pantry.
Baked Creamy Chicken TaquitosMakes 12 servings
- 3 ounces cream cheese, softened
- 1/4 cup green salsa
- 1 T. fresh lime juice
- 1 t. chili powder
- 1/2 t. onion powder
- 2 cloves garlic, minced
- 3 T. dried cilantro (fresh can be used)
- 2 cups shredded cooked chicken
- 1 cup shredded cheddar cheese
- 12 flour tortillas (6 inch works well)
- sea salt
- cooking spray
- Preheat oven to 425º F. Line cookie sheet with parchment paper.
- In a large bowl combine cream cheese, salsa, lime juice, chili powder, onion powder, garlic, and cilantro.
- Add shredded chicken and cheddar cheese and mix until combined.
- Spread 2 – 3 tablespoons of chicken mixure on 1/3 of tortilla and then roll as tight as possible.
- Place on cookie sheet seam side down.
- Continue with the rest of the tortillas, placing so they are not touching.
- Spray lightly with cooking spray and lightly sprinkle with sea salt. (Stop at this point if wishing to freeze)
- Bake for 15 – 20 minutes or until tortillas are crispy and lightly brown.
- If tortillas are not very soft, warm a couple at a time between paper towels in the microwave for just a few seconds to make soft.
- If you want to freeze for later, flash freeze them at the point before baking them. Then wrap individually in plastic wrap and store in freezer bag for up to 3 months. When ready to eat them just pull the desired amount from freezer and cook in preheated 425º oven for 20 minutes. There isn’t a need to defrost first.
- I used some rotisserie chicken that I had. Not having to cook chicken first helps speed up the prep time.
- The cooking spray and sea salt are important. They are what help the tortillas to crisp up.
- Light cream cheese works just as well as regular if you are watching calories. I used the light version.
- Estimated 196 calories per taquito
This recipe was so easy to make. It makes a quite a large quantity and warms up well. It tastes good over rice and potatoes as well on its own. My sons rated this dish as a “Mommy, you can make this again” meal.
Poppy Seed Chicken
- 3 cups cubed cooked chicken breast
- 2 cans condensed cream of chicken soup (10 3/4 oz cans)
- 1 cup sour cream
- 2 teaspoons poppy seeds
- 1 cup crushed butter flavored crackers ( I used club crackers)
- 3 tablespoons butter, melted
- 1/3 cup grated Parmesan cheese
- In a large bowl, combine chicken, soup, sour cream, and poppy seeds.
- In a small bowl, combine cracker crumbs and butter. Set aside 1/2 cup for the topping. Stir remaining crumbs into the chicken.
- Transfer to a 11 x 7 inch baking dish coated with cooking spray.
- Top with the reserved crumbs, sprinkle with cheese.
- Bake, uncovered at 350 degrees for 30 to 35 minutes or until bubbly.
- Tastes great served with additional fresh grated Parmesan cheese on top.
- It freezes well.