Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe

Spicy Avocado Enchiladas

These enchiladas are so very yummy.  I found them on pinterest, but I had had a bad run with mediocre pinterest recipes for a while and was not excited about trying a new one.  As soon as I tasted them I was smitten.  When they were gone I missed them.
This recipe makes a lot!  The original recipe didn't specify, but I made them in two 9x13 pans, though you could probably make them in one and just have 2 layers, or maybe roll your enchiladas really, really skinny.
In any case, I had 2 pans of these with 6 enchiladas each, which was perfect since I had a friend who just had a baby and I could just pop over with our second pan.  Alternately, you could just freeze the second pan before baking for future use.

Spicy Avocado Enchiladas

Sauce:

1 Tbsp. butter
1 Serrano pepper, seeded and minced
2 garlic cloves, minced
1 Tbsp flour
1 c. chicken stock
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 c. chopped cilantro
1 c. mild salsa verde (you could amp up to medium if you want more heat.)
1/2 c. sour cream

Enchiladas:
3 c. cooked cubed or shredded chicken
2 c. shredded Monterrey Jack cheese
1 sm. onion, chopped
2-3 avocados, peeled and chopped
10-12 flour tortillas

1.  Melt butter in saucepan over medium-high heat. Saute serrano pepper and garlic, for 1 minute. 2.  Add flour, stirring constantly and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. 3.  Whisk in the sour cream, salsa verde and cilantro. Remove from heat.

4.  Combine chicken, 1 c. of cheese, onion, and avocados.  

5.  Spray 9x13 pan(s) with cooking spray.  Pour half of the sauce in bottom of the pan(s). 6.  Spoon enchilada filling into tortillas and fold, placing seam side down in the pan.  
7.  Pour remaining sauce over the top of the enchiladas.  Sprinkle with remaining cheese.  
8.  Bake at 375 for 15-20 minutes.  Garnish with fresh chopped cilantro, if desired.

source:  The Novice Chef via Pinterest

Taco Bake

Okay, gourmet food it isn't, but my family really likes it.  My husband doesn't normally like macaroni and cheese, but this version, dressed up with taco meat and salsa, makes for a yummy, kid-friendly, quick meal which he also enjoys.  Especially if, like me, you cook your taco meat up ahead of time.

Taco Bake

1 box macaroni & cheese dinner
1 lb. ground beef
1 pkg. taco seasoning
3/4 c. sour cream
1 1/2 c. shredded cheddar cheese, divided
1 c. salsa

1.  Prepare mac & cheese according to directions on box.  Once completed, stir in sour cream.
2.  Meanwhile, brown ground beef, add taco seasoning according to directions.
3. Spray 2 qt baking dish with cooking spray.  Spoon in 1/2 of mac & cheese mixture.  Top with meat, 1 c. shredded cheese and remaining mac & cheese.
4.  Cover and bake 15 minutes at 400 degrees.
5.  Top with salsa and remaining cheese and bake uncovered fore 5 more minutes.
Serve.

source: Kraft Food & Family

Chicken Florentine Lasagna

This is a nice change from the regular lasagna, but still has meat for those who aren't willing to go totally veg.  (Husband, perhaps?)  This makes a really good size lasagna and we did have tons of leftovers.  Of course, that could be because some of the kids wouldn't touch anything green.
To simplify/speed up the recipe, you could also use pre-cooked, cut up chicken.

Chicken Lasagna Florentine

12 lasagna noodles, cooked according to directions
1 tbsp. olive oil
2 c. chopped chicken
seasoning salt, to taste
1 10 oz. pkg. frozen, spinach, thawed and squeezed to remove excess water (you could also use fresh)
2 lg. eggs
1 c. shredded mozzarella, divided
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. ground nutmeg
Sauce:
1/4 c. butter
2 tsp. garlic powder
1 tsp. dried parsely
1/4 c. flour
1 c. chicken broth
2 c. milk
1/4 c. grated Parmesan cheese

1.  Heat oil in a large skillet over med. high heat.  Season chicken with seasoning salt and add to pan. Cook until lightly browned.
2.  In a large bowl combine cooked chicken, spinach, eggs, 1/2 c. mozzarella, basil, oregano, and nutmeg.
3. In a saucepan, melt butter over med-low heat.  Add garlic powder, parsley and flour. Stir until well combined and cook for about a minute.  Slowly add chicken broth and milk and keep stirring.  Add Parmesan and stir until sauce is thick and creamy. 
4.  Layer lasagna noodles in a greased 9x13 pan.  Top with half of the chicken mixture and half of the white sauce.  Repeat with remaining noodles, chicken, and sauce.  Sprinkle with remaining mozzarella.  Bake at 350 for about 25 minutes or until hot and bubbly.

source:  Family Feasts for $75 a Week

White Chicken Enchiladas

This is a fairly standard recipe in our house.  I also like to take it as a meal to friends who are ill or having babies.  It freezes and transports pretty well, and is different than the standard chicken/broccoli/rice monstrosoties that so often end up being delivered.  It is really simple, and the green chilies are small enough to almost get past my non-green eating 6 year old.  Almost.


White Chicken Enchiladas

1 1/2 c. cooked, cut up chicken
1 can cream of chicken soup
1 c. sour cream
1 can diced green chilies
6-8 tortillas
1 c. grated cheddar cheese

1. Combine soup, sour cream, chicken and green chilies.  Set aside some of the mix (1/4 c.?).
2. On a dry non-stick pan, cook tortillas over a med. heat, turning once, until both sides are lightly browned.
3.  Place  some of the mix into each tortilla, fold, and place in a greased 9x13 pan.
4.  Cover tortillas with remaining mix that has been set aside. Sprinkle with cheese.
5.  Cook for 20 minutes at 375.
Serve with taco rice and black beans.

source: Erin P.

Taco Casserole

This is a nice variation to the traditional "taco night."  It's meant to be eaten in a bowl, though you can certainly try wrapping it up in the tortilla of your choice if you wish.

Taco Casserole

1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1 8 oz. can tomato sauce
1/2 c. tomato juice or water
2 T. chili powder
1/4 tsp. dried oregano, crushed
1 can chili beans in sauce
8 oz. corn chips

garnish options:
chopped onion, lettuce, tomato, shredded cheese, black olives, sour cream

1.  Brown ground beef.  Add onion and garlic, and drain excess fat.
2.  Stir in tomato sauce, oregano, tomato juice or water, and chili powder.  Simmer a few minutes to let flavors combine.
3.  In a greased 2 qt. casserole dish, layer meat mixture, chili beans, and corn chips.
4. Cover and bake at 350 for 450 minutes.
5.  Serve topped with garnishes of your choice.

source:  Erin P.

Swiss Chicken Casserole

This is admittedly not a fancy dish.  Casseroles rarely are.  But just because it isn't fancy, doesn't mean it isn't tasty.

Swiss Chicken Casserole

6 pcs. chicken (I usually use 3 boneless, skinless, chicken breasts cut in half)
6 slices swiss cheese
1 box (2 c.) stuffing mix
1 can cream of chicken soup
1/4 c. milk
1/2 c. butter or margarine

1.  Place chicken in the bottom of a slow-cooker prepared with cooking spray.
2.  Place a slice of cheese on top of each slice of chicken.
3.  Combine milk and cream of chicken soup.  Pour over chicken.
4.  Sprinkle stuffing over the top of the chicken.  Place pats of butter over the stuffing.
5.  Cover and cook on high 4-6 hours or on low 8-10 hours.
*  This can also be layered in a 9x13 pan, and cooked at 350 for 45 min - 1 hour or until chicken is done.

source:  James B.

Chicken Alfredo Pot Pie

This recipe came out of one of those Betty Crocker magazines that you often see at the checkout of a grocery store.  My sister-in-law had one at her house when we babysat for her older children while she was having a baby, and I copied it from there. So, this recipe is always a reminder of her family, even though I'm pretty sure she never made it!

Chicken Alfredo Pot Pie

1  can refrigerated breadstick dough  

1  jar Alfredo sauce  

1/3 c. milk  

1 bag frozen broccoli carrots cauliflower mix, thawed and drained  

2 c.cut-up cooked chicken  

2 Tbsp. grated parmesan cheese  

1 tsp. Italian seasoning  

1.  Heat oven to 375 degrees. Unroll breadstick dough; separate at 

perforations to form 12 strips and set aside. (They will twist better if they aren't too cold) 

2.  Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan.   Heat to boiling, stirring occasionally. 

3.  Spoon into 9x13 pan.

4.  Twist each dough strip; arrange crosswise over hot chicken mixture,  gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.  

5.  Bake uncovered 20 to 30 minutes or until breadsticks are deep golden 

brown. 

source:  Betty Crocker Magazine

Easy Cheesy Chicken Bake

I pretty much had to throw dinner together last night.  I hadn't really planned anything and as dinnertime approached I racked my brain (and my pantry) to come up with something.  I found a box of stuffing and remembered this yummy recipe which I had all the ingredients for..with a few modifications:
I had chicken breasts, but they were frozen and I didn't want to take the time to thaw them, so I used some canned chicken instead.  I also had chopped broccoli instead of florets, which worked out great because it was easier for the 13 month old to eat.  He LOVED it by the way.

My family isn't big on rice so this is also a nice change of pace from the more traditional chicken/broccoli casserole.



Easy Cheesy Chicken Bake

1 pkg. stuffing mix (6 oz.)
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. frozen broccoli florets, thawed and drained (I've used fresh broccoli as well)
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese

1.  Preheat oven to 400.
2.  Prepare stuffing as directed on the package.
3.  Place chicken and broccoli in 9x13 pan.
4.  In a small bowl, combine soup & milk, stir into pan of chicken & broccoli.
5.  Sprinkle with cheese, top with stuffing.
6.  Bake 30 min or until chicken is done and casserole is heated throughout.


source:   Kraft Food & Family Magazine