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Beef & Cheese Enchiladas

Apparently I had a one track mind last week to re-make Home Chef meals. My next recipe to tackle was Beef & Cheese Enchiladas. I remembered these being VERY good and I was not mistaken. In fact, these may be the best homemade mexican dish I’ve made. And that’s saying a lot considering how much I love my crock pot taco chicken that you can do a million things with. Obviously this takes a little more work, but it is totally worth it. And you can easily modify it for different amounts, likes, and dislikes!

Full recipe is below – enjoy!

Pretty basic ingredients – modify as you wish! I used wheat tortillas instead of corn, taco seasoning instead of enchilada seasoning (I don’t think this exists – even Penzeys doesn’t have one), and a generic Mexican cooking sauce instead of enchilada sauce (I got Herdez traditional chipotle sauce and highly recommend it – it is delicious. A fajita sauce or taco sauce would be fine as well). And I used a Mexican blend cheese instead of cheddar-jack because I had it already.

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Prep ingredients first, which is pretty much just chopping a jalapeno. I remove the seeds and always use gloves when chopping these – if you’d had jalapeno in your eye you would do the same. Or better yet, don’t risk that and just do it because I would not wish not on my worst enemy.

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Cook your meat next and drain the fat. Add the seasoning and stir until coated.

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Remove seasoned cooked meat to a bowl, then add jalapeno, corn, green chiles, and about half of cheese. Mix together (this is your filling).

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Soften your tortillas. You can do this on the stove (wipe out the meat pan and heat each side over low heat), or place tortillas on a plate between two damp paper towels and stick in the microwave for 20-30 seconds. You just want them slightly warm so they break when you fill and roll them up.

Then assemble! Fill each tortilla with beef mixture, roll and place, seam down, in greased baking dish.

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Finally, pour sauce on top and top with cheese!

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Bake then serve with some rice, sour cream, and cilantro (fresh is ideal). Or whatever other sides and condiments you want!

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Beef & Cheese Enchiladas

Ingredients:

  • 1 jalapeno pepper
  • 1 lb. ground beef
  • 1 ½ Tbsp. taco seasoning
  • ¾ C frozen (or fresh) corn
  • 2 oz. (½ a can) diced green chiles
  • ¾ to 1 C Mexican blend shredded cheese
  • 6-8 tortillas
  • 1 C Chipotle cooking sauce (or enchilada sauce, fajita sauce, taco sauce, etc.)
  • 1 ½ Tbsp. water
  • Fresh cilantro for garnish (optional)
  • Sour cream for serving
  • Mexican or Spanish rice for side

Directions:

Preheat oven to 375 degrees.

Chop jalapeno.

In a medium pan over medium heat, brown ground beef, breaking up with spoon as it cooks. Cook 8-10 minutes or until browned. Drain fat. Add taco seasoning and stir until coated. Remove to a medium mixing bowl.

To mixing bowl with beef, add diced jalapeno, corn, canned green chiles, and about half of the shredded cheese. Mix well.

Soften tortillas in microwave between 2 damp paper towels, about 20 seconds on high.

Spray a baking dish or baking sheet.

Fill tortilla with some of beef mixture. Roll closed and place seam-down in baking dish. Place enchiladas against each other snugly.

In a small bowl, mix the sauce with the water. Pour over enchiladas and top with remaining (or desired amount of) cheese.

Bake 12-15 minutes or until cheese is bubbly and melted.

If making rice, make while enchiladas bake.

Serve with fresh cilantro and a dollop of sour cream.

[modified from Home Chef recipe]

 

 

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Crock Pot Chicken Pot [Not] Pie

It’s been a while since I’ve tried any new recipes. Life’s been a little crazy – work, 2 classes (and the work for that), alumni events, and trying to make the most of some un-seasonally warm weather. And what better way to cook with a busy schedule than my Crock Pot! I wanted something easy without any strange ingredients. And when I came across this pot pie recipe it sounded like the perfect February comfort meal to follow up some studying.

It seemed a little bland so I tweaked a little with some poultry seasoning. Still could be better so I’ll continue to tweak. If you want to experiment, poultry seasoning is a mix of thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Or maybe you have a better idea – please share!

This is an easy and yummy meal and it’s going to get me through the week. Enjoy!

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Crock Pot Chicken Pot [Not] Pie

Ingredients

  • 4 frozen chicken breasts
  • 2 cans cream of chicken soup
  • 3 large potatoes
  • 12 oz. bag frozen peas and carrots
  • ½ bag frozen chopped onion
  • 1 chicken bullion cube
  • salt & pepper to taste
  • Poultry seasoning to taste
  • Dried parsley to taste (optional)
  • Frozen or canned biscuits (or make your own!)

Directions

Peel and dice the potatoes. Place frozen chicken in bottom of crock pot.

Mix the potatoes, cream of chicken soup, & frozen vegetables. Season with salt, pepper, & poultry seasoning. Pour onto top of chicken in crock pot. Add chicken bullion cube.

Cook on low 8-10 hours. Use a spoon to break up the chicken and mix well with veggies. Season with additional salt, pepper, & poultry seasoning as needed.

Bake/make biscuits (I do 1 per serving).

Place bottom half of biscuit in bowl. Cover with chicken from crock pot. Top with top half of biscuit and sprinkle of dried parsley.

[modified from The Monthly Lineup]


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Crock Pot Chicken & Butternut Squash

This may be my favorite Whole30 meal and it was one of the last of my official Whole30 meals. It was the easiest and the most filling! It was easy for me because I bought pre-cubed butternut squash….if you have to cut your own add some time. There isn’t much to it but the flavor was great. I also made some sweet potato “noodles”, but you can serve with any side you want!

The meal doesn’t make for pretty pictures, but don’t let it fool you. The crock pot bags also don’t help with pics, but man, do they help with clean up.

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cooked in the crock pot!

sweet potato "noodles"

sweet potato “noodles”

happy plate

happy plate

Crock Pot Chicken & Butternut Squash

Ingredients

  • 2 chicken breasts (or 3-4 if they are small)
  • 2 tsp. red wine vinegar
  • salt & pepper
  • 1 lb. bag baby carrots
  • 1 butternut squash peeled, seeded, and diced (I used 2 bags of pre-diced)
  • 2 tsp. Italian seasoning
  • Side: sweet potato (1 large per serving); or whatever side you want

Directions

Place chicken breasts in the crock pot and splash the vinegar on top. Season with salt and pepper.

Add the carrots and butternut squash around and on top of the chicken. Season with Italian seasoning and more salt and pepper.

Cook on low for 8 hours.

When chicken is done or close to done, make your sweet potato(es)

  • Option 1: peel the potato then use the straight blade on your spiralizer for a wider, flatter spirals
  • Option 2: peel the potato, then continue using the peeler on the whole potato. you end up with flat, kind of thin ribbons.

To cook, heat ~1 Tbsp. oil (I use coconut or olive) in a large frying pan. Toss in sweet potatoes, seasoning with some Italian seasoning, and sauté for about 5 minutes (or until potatoes are softened).

I served my chicken over my sweet potatoes or serve on the side!

*I obviously had leftovers, but the chicken was a little dry when reheated. I’d suggest saving some of the liquid from the crock pot when you store it (I think that’s ok, right??).

[from $5 Dinners]


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Crock Pot Marinara

This was super easy and has a good flavor. You can eat as is, or cook up some protein and add it in at the end! This recipe is good for Whole30 or non-Whole30, just change what you serve it on. For Whole30 I served over zoodles…..and threw in a sweet potato as I do to most meals. And don’t worry….I definitely went back for seconds!

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Crock Pot Marinara Sauce

Ingredients

  • 2 28 oz. cans crushed tomatoes
  • 1 6 oz. can tomato paste
  • 1 medium yellow onion
  • 1/2 Tbsp. minced garlic
  • 1 Tbsp. dried basil
  • 1/2 Tbsp. dried oregano
  • 1 Tbsp. brown sugar (leave out for Whole30)
  • 1 Tbsp. balsamic vinegar
  • salt & pepper to taste
  • optional protein: ground turkey, ground beef (I used ground turkey)

Directions

Chop the onion and mince garlic (or use pre-minced). Place in bottom of crock pot.

Add the remaining ingredients and stir well to combine.

Cook on low for 8 hours.

If adding a protein, cook the meat and season with Italian seasoning when it is close to 8 hours. Once cooked, pour into crock pot and stir to combine. Recover to let finish heating or let it sit on warm for 20-30 minutes.

[modified from Budget Bytes]


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Beef & Sweet Potato Chili

My first week on the Whole30 has been pretty good! I’ll give a full update but I wanted to share this AMAZING recipe asap. Everyone should make this, whether you’re doing Whole30 or not. Seriously.

I snagged this one from Megoirs (who adapted it from another blogger). It will definitely be a regular in my cooking rotation. I have a couple extra notes, which may help or may not! Happy cooking!

Beef & Sweet Potato Chili

Ingredients:

  • 1lb grass fed ground beef (or ground chicken or turkey)
  • 1 sweet potato, peeled and diced into large chunks*
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter or olive oil
  • 1 tsp cumin
  • 2 tsps paprika
  • 1 jalapeno, finely chopped
  • 1 poblano pepper, finely chopped
  • 2 roma tomatoes, roughly chopped
  • 2 small cans rotel
  • 8 oz tomato paste
  • 1 cup chicken broth
  • optional: a few tablespoons of hot sauce + extra seasoning to your taste
  • Cilantro for topping**

*my interpretation of large chunks then took an extra hour to cook in the chili. unless you like crunchy potatoes, I recommend small chunks so they will cook quicker. You still may need to cook a little longer than the recommended time.

**I did not use cilantro. Confession: I hate buying fresh herbs because most recipes use just a tiny bit and the rest goes bad. But it can only be even better with the cilantro! 

Directions:

  1. Heat butter or oil in a large saucepan. Add the onion, garlic and peppers. Saute over a medium heat for five minutes.
  2. Add the meat, breaking it up with a wooden spoon, and sprinkle in the cumin and paprika. Let the meat cook until browned, and then stir in the tomato paste.
  3. Add the rotel, tomatoes, and potato into the pan. Stir well, then slowly add broth. Bring to a boil then reduce the heat. Let it simmer for 25 minutes, stirring occasionally.
  4. Add 3/4 of the cilantro and simmer for a further five minutes. Sprinkle in the rest of the cilantro immediately before serving.
not the prettiest pic, but seriously delicious

not the prettiest pic, but seriously delicious


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White Chicken Chili

I posted a pic of this when I made it recently and received numerous requests for the recipe. I was baffled to find that I had never posted it here as it is easily my favorite recipe. Not only is it super easy and makes a lot, it is delicious. The perfect fall/winter crock pot meal.

I have no recollection of where I got the recipe, so if I owe you credit please let me know!

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White Chicken Chili

1 1/4 lbs. chicken breasts
2 cans great northern beans
1 can white corn
1 packet taco seasoning
1 can chopped or diced green chiles
1 can condensed cream of chicken soup
1 can or 14 oz. chicken broth
1/2 C sour cream
chopped green onion (optional for garnish)
shredded monterey jack cheese (for garnish)

1. Place chicken in crock pot. Top with beans and corn.

2. In a medium bowl, combine taco seasoning, chiles, soup, and chicken broth. Pour on top of ingredients in crock pot.

3. Cover and cook on low 8-10 hours.

4. Before serving, stir gently to break up chicken (I use a spoon and fork to help shred it). Stir in sour cream.

5. Top with green onions and jack cheese.

Enjoy (for many meals)! Or freeze part of it to enjoy later!


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Skinny Chicken Florentine

I have completed my 10th new recipe for my 30 before 30 list – #28! This is a great recipe I found on Skinny Mom by way of Pinterest: Skinny Chicken Florentine. Seriously what did we do before Pinterest?! I know it’s risky to make a new recipe when cooking for others, but I tend to take that risk a lot – especially since it hasn’t gotten me in big trouble yet. My coworker recently had a baby, so this was an easy and delicious dish to throw together for her and the family – just grab some bread, a salad kit, and some ice cream sandwiches and there’s a full dinner!

Of course I totally forgot it was a new recipe until I was done so I only have an end picture. It was a chicken-spinach-cheesy deliciousness (I made extra so I could have some too of course)!

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