Dinner's in the Crock Pot 3/28/2010

Hi friends and readers. I made something easy yesterday, I actually started it without 2 of the ingredients, then went shopping, bought 3 shirts and a basketful of grocheries from Safeway, added the canned corn, diced tomatoes and some tomato paste, stirred it and went out again to visit a friend at her hair salon with Janelle. I invited Janelle to dinner, then Robert suggested I invite Tim and Rebecca too, which they happily agreed to. Their new baby slept the entire time. This crock pot soup served all 5 of us with no leftovers. I also made a yummy salad.

Crock Pot Chicken Tortilla Soup from a new blog I found called Real Mom Kitchen
http://realmomkitchen.blogspot.com/2009/01/crock-pot-chicken-tortilla-soup.html

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can (8 oz)tomato sauce (1 spoon of tomato paste)
1 can ( 10 3/4 oz) cream of chicken soup (I used a packet)
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (I put out yogurt and chips, I was the only one that added yogurt)

Mexican Salad
1/2 head of Romaine
1 1/2 tomatoes, diced
1/2 cup of cilantro leaves
3/4 medium red onion, diced
juice from one lemon
teaspoon of salt

I topped my soup and salad with tortilla chips

Robert's Birthday Meal

Today is my Babe's birthday. And I made his favorite meal, Chicken Cream Cheese Enchiladas with Spinach and a bean sauce! As well as his favorite dessert, Cheesecake with strawberry glaze.


New York Style Sour Cream Cheesecake
2-3 tbsp graham cracker crumbs
24-oz. cream cheese, softened
1 1/4 cups sugar
4 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 cup sour cream (low fat is ok)
boiling or hot water, for water bath
Preheat oven to 325F. Cover the bottom of a 9-inch springform pan with a layer or two of aluminum foil and tightly press it to the sides of the pan. Lightly grease the bottom of the pan with butter or cooking spray and coat with graham cracker crumbs (or flour).
In a large mixing bowl, beat together cream cheese and sugar until mixture is smooth. Beat in eggs, one at a time, followed by all remaining ingredients.
Pour cheesecake batter into prepared pan and give it a rap or two on the counter to knock out any air bubbles.
Place a large roasting pan (or other high-sided pan) into the oven and place cheesecake pan inside. Fill roasting pan with boiling or hot water, until water comes about 1-inch up the side of the springform pan.
Bake cake for 60-65 minutes, until center is set but still jiggles slightly when the pan is gently shaken.
Cool cake in water bath for about 15 minutes, either in the oven with the door open or on the kitchen counter. Remove from water bath and cool completely before refrigerating and slicing.
Serves 12.

(Strawberry glaze, about 14 frozen strawberries heated on the stove with a handful or two of sugar and a spoonful of corn starch. Then once cooked I blended them and poured on top.)

Lisa's Cream Cheese Enchiladas with Bean Sauce!
1. Boil whole chicken (keep the broth and de-bone) with some garlic and whole hot pepper
2. In a bowl mix chicken with Kiri cheese (8-10 small packets) (one package of philidelphia)
3. Add 1 TBS Cumin
4. Add 1 tsp salt
5. steamed spinach leaves.
6. Use real tortillas/ Or I buy thin Shrek bread from the bakery
7. Add chicken/cheese mixture and wrap in the tortillas

On the stove top:
1. Add one packet cream of mushroom soup to the chicken broth (should be about 1 1/2 cups broth)
2. Add one can of refried beans
3. Add ½ cup yogurt/sour cream
4. Add 1 TBS cumin/ add red pepper if you like it hotter
5. Add salt and pepper to taste
6. Pour this sauce over the wrapped tortillas

Top with shredded cheese and diced jalapenos
Bake 30-40 minutes between 350 and 400 degree oven.

We shared this meal and some fresh tomato salsa with Jim and Janelle.