Recipe: Enchilada Bean And Chips Crock Pot “Bake”

20121112-203953.jpg

This is one of the first recipes that I have ever made-up on my own, so I’ll admit that I had my fingers crossed hoping all day that it would be good! And it wassssssssss!!!

With this one, remember… just because it’s “vegetarian” (if you use two cream of celerys) that doesn’t mean we should super-chow on it. Eat when you’re hungry… until you are satisfied. Then stop. I’d even recommend serving yourself a bowl/plate of it and then immediately putting the rest of it in tupperware and in the fridge. Maybe make yourself a fruit salad to go with it… eat half of the fruit salad ahead of time and then the other half, if you are still hungry, after you finish the enchilada bake. Not trying to be preachy… more so just reminding myself of this for the next time I pull up this recipe to make! It’s always a good reminder for me of how to move away from gluttony!

Enchilada Bean And Chips Crock Pot “Bake”

Ingredients

  • 1 can (10 3/4 oz) cream of chicken soup*
  • 1 can (10 3/4 oz) cream of celery soup
  • 1 can (4 oz) chopped green chiles
  • 10 oz reduced-fat sour cream
  • 3-4 Tablespoons Frank’s Red Hot Cayenne Pepper Sauce
  • 1 1/2 teaspoons ground cumin
  • 1/2 bag of white corn (or similar) tortilla chips
  • 1 cup frozen corn
  • 1 can (16 oz) red kidney beans, rinsed
  • 1 can (15 oz) black beans, rinsed
  • 2 cups finely shredded colby jack cheese (or similar)

Instructions

  1. In a large bowl combine: cream of chicken, cream of celery, green chiles, sour cream, hot sauce, and cumin.
  2. Crush a few handfuls of tortilla chips and spread over the bottom of the crock pot.
  3. Grab a handful of the verrrrry cold corn and “sprinkle” it on top of the crushed chips.
  4. Place a layer of black beans and kidney beans.
  5. Spread a layer of the soup mixture.
  6. Over the soup mixture, place a layer of shredded cheese.
  7. Repeat the layers again. (I repeated them twice… it might vary based on the size of your crock pot)
  8. End with a layer of chips.
  9. Cooking options: Low for 4-5 hours or on high for 2-3 hours (but you run a bit of a risk of your sour cream separating if you do this)

*Here you have the “easy/convenient” version, but you could totally make your own cream of chicken/celery, make your own tortilla chips, use fresh chopped green chiles, fresh corn, and cook your own black beans and kidney beans. Honestly, I hope to be able to do that someday but I’m not much of a cook, I don’t really enjoy cooking as some do, and I’m not good enough of a time manager to do all that with my toddler and preschooler with me!

And a quick shout out to this flavor combo… Frank’s Red Hot Sauce with ground cumin is uh.maz.ing. I use it in our black bean soup (which is double uh.maz.ing.) and now I use it in anything Mexicanish.

20121113-211737.jpg

Recipe: Easy Vegetarian Crockpot Stir Fry

Well I guess posting a recipe yesterday got me all into it… cause here is another one!

Easy Vegetarian (Or With Chicken) Crockpot Stir Fry
This recipe worked really well for me to make half the crockpot with chicken for my husband and the other half without for me.

Ingredients:
• 2 bags of frozen “Harvest” Stir Fry veggies (ie baby corn, snap peas, carrots, onions, water chestnuts, broccoli, etc)
• Teriyaki Sauce or Marinade (soy sauce would probably work also)
• (optional) 1-2 skinless, boneless chicken breasts cut into one-inch cubes
• 1 Tablespoon of vegetable or olive oil

Instructions:
1) Pour oil into crockpot and, holding onto the handles, tilt the crockpot back and forth until the oil has spread all over the bottom.

2) If making the stir fry with chicken, arrange the cubed chicken along the bottom of the crockpot. If making half-chicken, arrange the chicken only on one half.

3) Pour a bag of frozen vegetables on the non-chicken side, and then pour the other bag on top of the chicken.

4) Sprinkle teriyaki sauce to taste all over the top of the veggies.

5) Turn on the crockpot to High for 4 hours (this is what I did) or on Low for 8 hours (in theory).

6) After cooking is complete, allow to cool for 5-10 minutes and then serve over rice if desired (or just like it is without rice if you are not eating grains… this is how I had it tonight and it was still very yummy!)

Sorry… no photo… I was too hungry to wait!