Chicken Marinara with Millet

While trying to clean up my diet and find some alternative's to what I normally would eat, I discovered Millet!
This is a wonderful grain that I encourage you to read up on.  Here is a link for you to see all the benefits!

I love chicken marinara almost better than my normal meat sauce.  There really isn't much to making it, but time.  I love the taste of roasted chicken, falling apart in almost anything.  In this dish, I substituted the normal bed of rice or pasta for millet and was surprised by the result.

I had never prepared millet before so it was all a new experience, but the pasta sauce part is still the same.
Start with about 7 chicken tenderloins and place in the crock pot.  Top with your favorite jar pasta sauces.  Im just not that "from scratch" yet that I don't love a little convenience.
My favorite combo of sauces include a roasted garlic and basil sauce with a cheese blend sauce.  I also like the garden combinations with chunks of veggies.  You could get so creative with this dish.  I think that roasted zucchini would be amazing with this or tossed into the crock pot towards the end of the cooking.  The possibilities are truly endless. But for the sake of time on this particular day - my marinara was simple. 
I cook this in the crock pot on high for 4 hours and then turn it to low, for a couple more.  If you are going to be gone all day at work, you could cook it on  low all day long and it would probably be perfection by the time you got home! 
To prepare Millet, some say its best to soak this overnight or for 8-24 hours before cooking to cut down on cooking time.  I didn't know about this trick the first time preparing it.  I just followed the pkg directions for 2 parts water 1 part millet.  Millet expands 2 times it size.  You cook it just like rice, but for a longer time.  30 - 40 minutes until it has absorbed all the water.
For more Recipes with Millet, you can check out Whole Living Magazine online.  The article in the January issue about all the benefits of Millet and several other grains is what turned me on to trying it.  This is going to become a regular part of my diet!
Its Gluten Free, Hydrates the digestive system, full of awesome minerals, the list goes on and on!  I hope you try it and enjoy!

Hungry Momma Mexican Chilaquiles

While living in Ames we ate at this joint and I always ordered their Mexican Chilaquiles.  It is a super yummy but simple dish.  I decided a few weeks ago I was going to try and re-create what I remembered and I was pleasantly surprised with how much it tasted like the real deal!
Here is what I did:

 Place 4-6 frozen Chicken Breast in a crock pot.

 Dice a medium sized purple onion in the onion chopper.

 I love this thing!  Best invention ever - I hate chopping onions!

 Pour over the chicken One can of Mild Red Enchilada Sauce and One small can of tomato sauce.

 Drizzle in some Olive oil.

 Pour your onions over the top.

Sprinkle in one package of your favorite Taco seasonings.

Cook it low and slow until your meat is falling apart.

How to eat this dish:
On a parchment lined cookie sheet I take my favorite thin corn chips - (El Milagro chips) and I spread this meat mixture over the top.
I then top it with Colby Jack/Cheddar blend of cheeses and broil til the cheese is just melted.
You can serve this with sour cream, guacamole, feta cheese, cilantro, salsa - you name it the toppings are endless!  What I loved about this version is that it wasn't overpowering with onion, those just cook down to nothing in your sauce.  Also I used a mild taco seasoning - Old El Paso and it wasn't too hot for my youngest to eat!  Its a kid friendly dish for sure!
I hope this makes getting to the table easier for you and your family!

Hungry Momma Chili

  Chili was always a staple at our house growing up.  My Grandma Branham could make a mean chili, as could my mom. I had to share with you our quirky way of eating it because every family has their own certain way.  My Uncle ALWAYS had to have a peanut butter sandwich with his; but at our house we had to have Sweet Pickles!  OH Man!  The hot & spicy with the kick of sweet on the side - DELICIOUS!!! *insert  a sing song voice here!
I will post the BEST sweet pickle I have ever put in my mouth here soon. (look for "Aunt Viki's Sweet Pickles)
I also always make up a sweet cornbread to eat with my chili!  Its all broken up under there. Grandma didn't make cornbread all the time. Sometimes she would just butter saltines and the simplicity of that was also yummy.
When it came to the Cheese, Grandma would always slice spears of cheddar.  I remember dunking them like this as a kid to make them melt!   We typically just use the grated cheese now. I hope this warms your tummy and heart when you eat it!  ENJOY!
*Crock Pot notes are at the bottom of this post.

Start with 2 lbs of 85/15 ground sirloin.  (buy good meat - it makes every thing better!)  I also buy the 85/15 for the flavor.  We will drain it later!

Add salt and pepper all over the top.
Add 1tsp of Cumin & 1 tsp Garlic powder

 Add 1 diced onion and begin to brown.

Continually work your meat - no one wants a huge chunk of hamburger in their mouth!  Chop it up baby!

 After your meat is going good add in 1 chopped bell pepper.
(I love that Vidalia Onion Chopper *as seen on TV) That thing cuts everything the same and perfect size - I highly recommend that kitchen gadget.  

 Now - Drain off the excess grease once it is completely browned. 

 Sometimes I am brand loyal and then again sometimes I am not.  This is one of those instances where I am always disappointed if I don't use either - Williams Original Chili Seasoning OR Chili 3000 from Penzy's Spices.  ( I just discovered chili 3000 and it is amazing!) But in keeping with the way momma and Grandma did this - we will go with Williams on this Chili Recipe - (I make about 4 different kinds - we like chili around here!)

 Pour in Seasoning Packet!

 Stir it into your meat well before adding everything else!

 Add in:
1 Can of Rotel or Tomatoes with Green Chili's

1 Can of Dark Red Kidney's rinsed and drained.

 1 Can of Pinto Beans.

 2 small cans of Tomato Sauce

 1 Bay Leaf

 2 Cans of Stewed Chili Tomatoes  (the can just says "ready for chili")

 The lower and slower you cook this the yummier.  It gets better with time, so leftovers are always great the next day! I try to let this simmer for at least 2 hours, just to let all these flavors get all happy together!

You can put this in a crock pot! Once you have fried up your meat, you could transfer it to a slow cooker and add all the rest of the ingredients. Just let it go all day on low and when you come home all that is left to do is make some cornbread! (Or butter those Saltines)! :)

Crock Pot Enchiladas

My Mom passed this recipe on to me.  They had this dish while on a choir tour in Texas!  Yes, it comes from right here Home sweet Home!  So, of course it is good!  This is one of those recipes that saves me time when we are running crazy. 

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a Crock Pot.

Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

Cook on High for about 6 hours.  Stirring occasionally around the top edge.
One hour before serving, cut 1 pkg of corn tortillas into fourths, and press down into the sauce.
Don't stir, or it will become mushy. Put 3 cheese blend on the top and melt.

Crock Pot Chicken Marinara

 

 In my quest for easier recipes for busy days I am determined to make better use of my Crock Pot.  Tonight is the third time I have tried this and its turned out great so Im going to share it.  It is simple, but yummy and cozy for a chili evening. 

Ingredients:

4 frozen chicken breast

1 jar of garden vegetable marinara sauce

1 can of italian diced tomatoes

1 can of tomato sauce

1 teaspoon of Italian seasoning

Cooked Pasta - your choice

You could add in capers, or artichoke hearts if you wanted to add a tart kick. 

Place the frozen chicken breast in the bottom of the crock pot. Pour over the top the Marinara sauce and tomatoes and tomato sauce.  Sprinkle over the top the Italian Seasonings and cook on high for 4 hours. 

10 minutes before serving boil your pasta and serve it up with Parmesan cheese. 

Super Easy for a busy night when you still want to meet each other around the table.

Hatch Green Chili Chicken Tacos

Ok Yall, I made this recipe up the other day.
It is THE EASIEST thing I have ever made that taste this Amazing!  My 6 year old son goes crazy for this - which I find quite shocking!  But if you blink you will miss it so Are you ready for this?

1.Get out your Crock Pot (that you got for a gift when you were married umpteen years ago - mine is 12 years old and looks so dated, but Hey it's a crock pot - they weren't pretty yet when I got married)!

2. Place Frozen Chicken breast, or Tenders in the bottom. - 4-5 Breast or about 10 tenderloins. (This last round for me was 5 tenders and 3 breast - whatever ratio you can fit in there!)

 3.Pour over the top Hatch Green Chili Enchilada Sauce *I do a couple cans at least!

4. Also open a Large can of chopped green chili's and pour over the top.

5. Sprinkle Garlic Powder and Cumin Powder on the top.

6. Stir it up. Put the lid on the Crock Pot, and Cook it on low for hours and hours!
I put it on LATE at night right before I crawl into bed, or in the Early morning (but if I do it in the morning -  I do it on High and just turn it down to low later on in the afternoon.  This allows the chicken to literally fall apart and the enchilada sauce to cook down, and the flavors to intensify.

I serve this as I would taco meat, with cheese and sour cream as toppings, - but this is really a jumping off point.  This could be the base of an Amazing soup, Enchilada's, etc.... The possibilities are endless.
Dont over complicate it - This meat will do the talking for itself!

Crock Pot Enchiladas

Submitted by Lorraine Branham

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a crock pot.
Add:
2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

cook on high for about 6 hours, stirring occasionally around the top edge.
One hour before serving, cut 1 pkg corn tortillas into fourths, and press down into sauce. Dont stir, or it will become mushy. Put 3 cheese blend on top and melt!

Great Chili Beans

Submitted by Lorraine Branham

2 cans Pork-n-Beans
2 cans Ranch style Beans with jalapenos
1 cup brown sugar
1 cup Kraft Thick and Spicy Hickory BBQ
1 lb. ground beef
1 onion chopped and sauted.

Place ingredients in crock pot! Enjoy after a few or several hours - depending on your schedule and cook temperature!

Hearty Split Pea Soup

submitted by Lindsay Young
serves 9

*This is also a budget-saver meal. I serve it on
dreary days with fresh crusty bread. Even Michael,
who hates split peas, like this.

16 oz. dried split peas
2 c. diced fully cooked lean ham
1 c. diced carrots
1 med. onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 t. salt
1/2 t. pepper
5 c. boiling water
1 c. hot milk

In the slow cooker, layer the first nine ingredients
in the order listed (do not stir!). cover and cook on
high 4-5 hours until the vegetables are tender. Stir
in milk. Discard bay leaves before serving.