Tag Archive | crock-pot

Crockpot Salsa-Chicken Lettuce Wraps

The weather in Australia is nothing short of amazing…but god it’s hot! We’re on opposite seasons here, so while normally I’d be dusting off my winter jackets and sleeping in flannel sheets back home, here we’re entering summer and I’m finding it difficult to even blow dry my hair!  Talk about a night and day difference.

With such hot temperatures, cold and easy-to-prepare meals have been sounding more and more intriguing. So it was perfect when I caught a random craving for lettuce wraps yesterday. To be honest, I haven’t been able to eat lettuce wraps since eating them a few years ago and getting VERY ill afterwards. Due to that not-so-fun fact, I made my own version that I thought would sit well in my stomach and Brandon’s stomach too!  I decided to try out our new crockpot(hooray for new appliance!s) to make a Mexican-themed lettuce wrap filler. This was super easy and smelled delicious simmering away all day. Give it a try, I don’t think you’ll be disappointed!

Ingredients

1 package chicken tenderloins(you could also use chicken breasts)
1 jar salsa(we like medium in this household)
1 can beans-drained and rinsed (I used a 4 bean mixture)
1 cup frozen corn
Enough chicken broth or Vegetable Stock to cover the chicken (water would work too!)—I used 3/4 cup

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Optional toppings ingredients
Mushrooms & onions
red peppers
Shredded cheese(we had cheddar)
Extra salsa!

Directions

1. Spray crockpot with cooking spray, then wash chicken and cut off any excess fat. Place in crockpot.

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2. Cover chicken with broth or water. Cover with Salsa. Set crockpot on high and let it simmer for 3-4 hours, or until chicken is cooked (Mine only took 3.5 hours because the chicken tenderloins were thin. If you use thicker chicken, it will take longer!)

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3. Remove chicken and shred with two forks. Place back in crockpot.

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4.  Add the can of beans and corn, turn crockpot to low, and simmer for another hour or so, until corn and beans are cooked through.

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5. Let cool, then place in fridge.

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6. Wash your lettuce leaves, assemble your other toppings, and enjoy!

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I sautéed some mushrooms and onions, red peppers, and shredded some cheese for additional toppings. Super simple,very satisfying, and really fun to eat!  We have a bunch of leftovers, too. I’m thinking this will go great in a quesadilla or on-top of salad, too.

What’s your favorite way to use-up leftover chicken?

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Barley Beef Stew

Barley Beef Stew
Crockpot Sunday=Easy Monday/Tuesday/Wednesday!! I swear, a crockpot meal helps me get through the work week. Plus, as the cold New England weather rolls in, a piping hot, comforting stew sounds enticing, right? I think so. This stew smells great, tastes great, and is chalk-full of protein-filled lean red meat and nutritious vegetables. ( I adapted this from a Cooking Light recipe). Plus, the hardest part about making this meal is chopping the vegetables. In less than 40 minutes, everything was chopped and in the crock-pot…easy for a meal that will last me all week! This is a healthy comfort food at it’s finest. Enjoy!

Ingredients

1 tablespoon olive oil, divided
1 package mushrooms (whatever kind you prefer, I used white button mushrooms)Cooking spray
2 cups chopped onion
3 garlic cloves, minced ( I didn’t have any, so I used a tsp of garlic powder!)
1/3 cup all-purpose flour
1 ½ -2 pounds lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon thyme
2 (14-ounce) cans low-sodium beef broth
1 bay leaf
2 cups cubed peeled white potato (I used 1 cup white, 1 cup sweet potato)
1 1/2 cups chopped carrots
1/2 teaspoon freshly ground black pepper
½ cup barley

Directions
1) Spray cooking spray or heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Place in crock-pot. Re-spray pan with cooking spray, and sauté carrots. Add to crockpot.

veggies!

 

diced carrots

2) Peel potatoes and then pierce potatoes and cook in microwave 3-5 minutes to soften. Cut into cubes, and place in crock-pot.

3) Place flour in a shallow bowl or plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to crock-pot.

floured beef

browning beef!

4) Add wine, beef broth, thyme, bay leaf, and barley to crock-pot . Stir everything in the crockpot, cover, put heat on high, and cook for 5 to 6 hours or until beef is just tender.

the spice line-upBarley time

I am SO excited to eat this tomorrow night…and the next night, and the next!
What’s your favorite crock-pot meal?

cooking away in the crockpot!