Thursday, July 30, 2009
Monday, July 27, 2009
Tuesday, July 14, 2009
Tuesday, July 7, 2009
I would show pictures, but I forgot to take some. I'll try and remember next time, because these will be a repeat meal in our house:)
2 lbs ground chuck or ground turkey
1 cups chopped onion (optional)
1 (15 oz.) can tomato sauce
1 (1 ¼ oz) envelope spaghetti sauce mix
1 (8 oz) carton sour cream
2 cups shredded mozzarella cheese
1 can refrigerated crescent rolls
Brown ground meat and onion in a large skillet over medium-high heat, stirring until meat crumbles; drain and return to skillet. Stir in tomato sauce and spaghetti sauce mix; cook over low heat 10 min, stirring often.
Spoon meat mixture into a lightly greased 13x9x2 inch baking dish; top with sour cream, sprinkle with cheese. Unroll crescent rolls, and place over cheese. Bake, uncovered, at 350 for 20-25 minutes. Yield: 8 servings.
*Servings are easy to measure for this pizza casserole; just follow the natural perforations in the crescent rolls.
I love this one especially because it’s made in the crock pot. Don’t forget your crock pot liner so clean up is super easy!!
Slow Cooker Chicken Enchiladas
3 cups chopped cooked chicken
2 cups shredded Monterey jack cheese with peppers
1 (4.5 oz) can chopped green chilis
½ cup sour cream
1/3 cup chopped fresh cilantro
8 (8 inch) flour tortillas
1 (8 oz) container sour cream
1 (8 oz) bottle green taco sauce
1 cup shredded Monterey Jack cheese with peppers
Toppings: chopped tomato, chopped avocado, sliced green onions, sliced black olives, chopped fresh cilantro
Stir together first 5 ingredients. Spoon chicken mixture evenly down center of tortillas, and roll up. Arrange, seam sides down, in a lightly greased 6-quart slow cooker, stacking tortillas, if needed.
Stir together sour cream and taco sauce; spoon over enchiladas. Cover and cook on LOW 4 ½ hours. Remove lid, and sprinkle enchiladas with 1 cup cheese.