Slow Cooker Honey Chipotle Chicken Tacos

September 29, 2016 at 4:54 PM | Posted in cheese, chicken, Old El Paso Products, tacos | Leave a comment
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Today’s Menu: Slow Cooker Honey Chipotle Chicken Tacos

 

 

slow-cooker-honey-chipotle-chicken-tacos-012
For Breakfast this morning I heated up the remainder of the Potato and Ham Skillet along with the morning cup of Bigelow Decaf Green Tea. After Breakfast i went to the local Kroger here up the road. Wanted to go early before the rain returned. I didn’t need much but as always I picked up a few extra items. Back home finished up some laundry for Mom. Then later I took everything out of the fridge and gave it a good cleaning. My how time flies when you’re having fun! For Dinner tonight a new Chicken Dish. I prepared Slow Cooker Honey Chipotle Chicken Tacos.

 
The minute I saw this recipe I knew I had to try it! I seen it on Facebook and after checking on the net I found slow-cooker-honey-chipotle-chicken-tacos-001various sites that had it, all basically the same. I’m using the one from the with salt and wit website (http://withsaltandwit.com/). A very good website with a load of great recipes, check it out! To make the dish I’ll need the following; For the Chicken: – 2 pounds skinless and boneless chicken breasts, ⅓ cup honey. For the Honey Chipotle Marinade: – 1½ teaspoons chili powder, 2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten-free), 1 tablespoon ground cumin, 1½ teaspoons paprika, 1½ teaspoon garlic salt, 1 teaspoon onion powder, heaping ½ teaspoon ground coriander, and ½ teaspoon pepper. Just by the list of seasonings, you can tell that the Chicken will be packed with flavor!

 
I had the Chicken Breasts in the freezer so I sat them in the fridge and let them thaw overnight. To prepare the dish; slow-cooker-honey-chipotle-chicken-tacos-003Got the Slow Cooker out and lined it with a Slow Cooker Liner, then sprayed it with Pam Cooking Spray. Placed the chicken in the bottom of the Slow Cooker. Then mixed together the Chicken Rub Ingredients. Sprinkled the Rub evenly over the Chicken. Next take the Honey and pour over top the Chicken. Cover and cook on high for 3 – 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart. I cooked mine on high for 4 hours. Once the Chicken was cooked, remove it from the slow cooker and shred it with two forks. Then return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and seasoned it with salt and pepper.

 
To serve them; I used Old El Paso Flour Tortillas. I wrapped the Tortillas in a paper towel and heated them up in theslow-cooker-honey-chipotle-chicken-tacos-005 microwave, 30 seconds. In the center of each Tortilla, added the Chicken mixture and topped with the other toppings. Toppings I used; Red Cabbage, Kraft 2% Shredded Colby/Jack Cheese, sliced Black Olives, and a light touch of Ortega Smokey Chipotle Taco Sauce. And these Soft Tacos are ready to serve! One huge problem I came across with this recipe, when you shred the Chicken, trying not to eat it as you shred it! The Chicken is incredible, just bursting with flavor! You have all the Spices, with heat from the Chipotle, and then the Honey giving it a sweet taste. Truly a “Keeper Recipe”. So if you love Chicken and Soft Tacos, you have to try this one! For Dessert later a Jello Sugar Free Dark Chocolate Pudding. The original recipe and web link is below.

 

slow-cooker-honey-chipotle-chicken-tacos-007

 
Slow Cooker Honey Chipotle Chicken Tacos

 

Slow Cooker Honey Chipotle Chicken Tacos are slightly sweet and slightly spicy! The slow cooked chicken is fall apart tender, juicy and full of chipotle and honey! Delicious in tacos or over lettuce for a lighter option!
Serves: 8 servings

 

slow-cooker-honey-chipotle-chicken-tacos-009
Ingredients
2 pounds skinless, boneless chicken breasts
⅓ cup honey
Honey Chipotle Marinade:
1½ teaspoons chili powder
2 teaspoons chipotle in adobo sauce (or ground chipotle powder if gluten-free)
1 tablespoon ground cumin
1½ teaspoons paprika
1½ teaspoon garlic salt
1 teaspoon onion powder
heaping ½ teaspoon ground coriander
½ teaspoon pepper
Garnishes:
8 taco sized corn or flour tortillas
½ cup Pepper Jack cheese, shredded, if desired
Red Cabbage, diced
Avocados, sliced thin
Lime wedges

Instructions

Place chicken in the bottom of a slow-cooker.
Mix together the chicken rub ingredients. Sprinkle evenly over the chicken. Pour honey over top.
Cover and cook on high for 3 – 3½ hours or low for 5-6 hours or until meat is cooked through and easily falls apart.
Once the chicken is cooked, remove from the slow cooker and shred with two forks.
Return the shredded chicken back to the slow cooker to absorb the cooking liquid. Taste and season with salt and pepper, if desired.
You can either char your tortillas by placing over a gas grill until lightly charred or you can wrap them in a paper towel and microwave for 10 seconds.
In the center of each tortilla, add the chicken mixture and top with desired garnishes. Serve immediately.

Nutrition Information
Serving size: 1 Taco Calories: 272 Fat: 7g Saturated fat: 2g Carbohydrates: 23g Sugar: 12g Fiber: 2g Protein: 28g
http://withsaltandwit.com/slow-cooker-honey-chipotle-chicken-tacos/

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Turkey Enchilada Dip w/ Multi-Grained Scoops

July 19, 2016 at 4:58 PM | Posted in Jennie-O Turkey Products | Leave a comment
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Today’s Menu: Turkey Enchilada Dip with Multi-Grain Tostitos Chips w/ Multi-Grained Scoops

 

 

Turkey Enchilada Dip w Multi-Grained Scoops 006

Spent a restless night last night, awake on and off all night! For Breakfast I toasted a couple of slices of Healthy Life Whole Grain Bread (lightly buttered) and Scrambled 2 medium Eggs, seasoned with Sea Salt Ground Pepper,and a sprinkle of Sargento reduced Fat Shredded Sharp Cheddar Cheese. Hot and Humid outside again. Got some work done outside early before it got too bad. Trimmed the vines down the side of the driveway and got the leaf blower out and cleaned around our wooden deck. Back inside did a few light cleaning jobs around the house. For Dinner tonight another new recipe, Turkey Enchilada Dip w/ Multi-Grained Scoops.

 

With all the heat and humidity I didn’t want a full meal, just something light to snack on. Something like, Turkey Enchilada Dip! I got the recipe idea on an email recipe from the Add A Pinch website (http://addapinch.com/). Visit the site when you get a chance, it’s loaded with delicious recipes! So the original recipe was Beef Enchilada Dip Recipe but to save on calories and fat I’m used one of my favorites, Jennie – O Extra Lean Ground Turkey Breast. So now we have Turkey Enchilada Dip.

 

Turkey Enchilada Dip w Multi-Grained Scoops 002
To make the dish I’ll need; 1 pound Jennie – O Extra Lean Ground Turkey Breast, ½ medium Red Onion (diced), 2 cloves Garlic (minced), 1 1/2 cups Old El Paso Enchilada Sauce, 2 cups Kraft 2% Shredded Colby- Monterrey Jack Cheese, Daisy Reduced Fat Sour Cream, Sliced Olives (optional), and Tostito’s Multi-Grain Scoops.

 

 

 
To prepare it I browned the Ground Turkey in a large skillet that I had sprayed with Pam Cooking Spray and added a 1/2 tablespoon of Extra Virgin Olive Oil. When Turkey has browned, drain. Then added the RTurkey Enchilada Dip w Multi-Grained Scoops 003ed Onion and Garlic and cooked until tender, about 3 minutes. Stir in Old El Paso Enchilada Sauce and top with the Shredded Cheese. Cover and allow cheese just start to melt, about 2 more minutes. Top with Sour Cream, Sliced Olives (optional), and served with Scoops Chips. And done, enjoy! Makes a good Dinner on those nights where nothing sounded good, like tonight, and you didn’t want a full meal. This meal is also Mom and dad approved, my parents loved it! I had a Diet Peach Snapple to go with Dinner. The original recipe and web link is below. For dessert later a bowl of Del Monte Sliced Cling Peaches in Light Syrup along with a scoop of Breyer’s Low Carb Vanilla Bean Ice Cream!

 

 
Beef Enchilada Dip Recipe
Beef Enchilada Dip makes a perfect warm, meaty, cheesy and delicious dip. If you love enchiladas, then this dip is definitely for you! Get this simple beef
Serves: 8
Ingredients
1½ ­ 2 pounds ground beef
½ medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

 
Instructions
1. Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes.
Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.
2. Top with sour cream and serve with tortilla chips.
Recipe by Add a Pinch at http://addapinch.com/beef­enchilada­dip­recipe/

Grilled Ham and Cheese w/ Maple Bacon Pecan Roasted Butternut Squash

April 6, 2015 at 4:52 PM | Posted in Ham | 1 Comment
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Today’s Menu: Grilled Ham and Cheese w/ Maple Bacon Pecan Roasted Butternut Squash

 

Findlay Market Parade

Findlay Market Parade

 

Well today is a Holiday here in the Cincinnati area! It’s Opening Day here in Cincinnati. Opening Day here is like no other Opening Day in Baseball. The day starts off with annual Findlay Market Parade, this is the 96th annual Parade this year. It’s the only day where skipping school and calling in sick to work is accepted. As long time Manager of the Reds said “It’s a holiday—a baseball holiday! Ain’t no other place in America got that!” — Sparky Anderson. So Play Ball!

 

 

It’s been partly cloudy all day but it’s in the 60’s. They are calling for rain later tonight and most of the upcoming week. After a light Breakfast went to Kroger for a few items I needed for tomorrow’s dinner, figured I would get it now while it’s not raining. Had a mid – afternoon doctors appointment at the Oncologist, just my normal 6 month check-up. For dinner tonight some delicious leftovers; Grilled Ham and Cheese w/ Maple Bacon Pecan Roasted Butternut Squash.

 

It was leftover Heaven tonight for dinner! I used slices of the Baked Glazed Ham (Cumberland Gap Premium Boneless and Semi-Boneless Hams) that I prepared for yesterday’s dinner. I heated up a medium

Grilled Ham and Cheese Squash 004 size skillet on medium heat, added a 1/2 tablespoon of Extra Virgin Olive Oil. As that was heating I sliced some off of yesterday’s Baked Ham. Along with the Ham I used Klosterman Wheat Bread and Kraft Sliced Sharp Cheddar Cheese to make my sandwich with. To make the sandwich I buttered one side of both slices of bread with I Can’t Believe It’s Not Butter and then on the unbuttered sides layered the Ham and then the Cheese. I then grilled the sandwich in my preheated pan. Grilling both sides until golden brown. I love a Grilled Ham and Cheese Sandwich, but made with this ham it was even better! The Cumberland Gap Premium Boneless and Semi-Boneless Hams are incredible, moist and so flavorful!

 

 

 

For a side dish I reheated the Maple Bacon Pecan Roasted Butternut Squash. I love this dish, it turned me into a huge fan of Butternut Squash. It does take a little time and effort to make this dish but the reward is truly one of my Grilled Ham and Cheese Squash 005favorite side dishes! To make it I’ll need; 6 pieces of Jennie – O Turkey Bacon, 5 cups peeled and cubed Butternut Squash, 1 cup Pecans, roughly chopped, ¼ cup Maple Grove Farms Sugar Free Maple Syrup, 2-3 tablespoons Bacon Fat (rendered from cooking bacon), ½ teaspoon Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, and ¼ teaspoon Sea Salt. I used Turkey Bacon instead of the regular Bacon, Sugar Free Maple Syrup, and added the dash of Nutmeg. Which varies from the other recipes I found, I always try to cut calories and carbs from all recipes. With these ingredients you know how delicious this is going to be! I’ve the complete recipe at the end of the post, this is one you’ll want to try! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Maple Bacon Pecan Roasted Butternut Squash
Ingredients:
6 pieces of Jennie – O Turkey Bacon
5 cups peeled and cubed Butternut SquashMaple Bacon Pecan Roasted Butternut Squash2
1 cup Pecans, roughly chopped
¼ cup Maple Grove Farms Sugar Free Maple Syrup
2-3 tablespoons Bacon Fat (rendered from cooking bacon)
½ teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
¼ teaspoon Sea Salt

 

Instructions:
Preheat oven to 350 degrees
Place strips of bacon on a foil lined baking sheet
Cook bacon for 20 minutes. Bacon should still be slightly soft (not crispy) when you pull it out of the oven. Remove from baking sheet to cool on a paper towel lined plate. Chop bacon into small pieces once cooled. Place the rendered bacon fat in a large bowl.
Add the cubed butternut squash, pecans, maple syrup, cinnamon and salt to the large bowl with the bacon fat.
Mix together to coat the squash well. Add pieces of bacon to the mixture and mix well.
Add mixture to a 9×11 glass baking dish.
Increase oven temperature to 400 degrees.
Place dish in the oven to bake for 35-40 minutes (depending on size of cubed butternut squash) or until squash is soft.
Serve immediately.

Grilled Cheese and Baked Fries

March 3, 2015 at 5:56 PM | Posted in cheese, Ore - Ida | Leave a comment
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Today’s Menu: Grilled Cheese and Baked Fries

 

We got lucky the early morning freezing rain went way North of us. Got to love this Ohio Weather though. It goes from; 18 degrees, to in the 50’s, rain, dropping back to 25, snow, and forecast of 1 degree. All in a span of 36 hours. Went to Kroger for Mom and picked up a few items and a Prescription for Dad and back home. Did some laundry and a few things around the house. For dinner tonight an easy prepared comfort food dinner! I prepared Grilled Cheese and Baked Fries.

 

A light comfort food sounded good, real easy to prepare and delicious too! I used 2 slices of Grilled Cheese and Fries 007Kraft Deli Deluxe Sharp Cheddar. I normally use Sargento Ultra Thin Sharp Cheddar but I wanted a little thicker Cheese for my Sandwich. Then for my Bread I used Klosterman Wheat Bread, 70 calories and 13 net carbs for 2 slices. Then to prepare it I got out the Flat Griddle Pan, heated it up on medium heat and coated it with a pat of I Can’t Believe It’s Not Butter. When the Butter was melted I added my sandwich. Grilled it on both sides until it was golden brown and the Cheese melted. Nothing like a good and toasty Grilled Cheese!

 
Then for a side for my Grilled Cheese I baked some Ore Ida Steak Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Ore Ida Steak Fries

Ore Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato

SERVING SIZE 84 g
CALORIES 110
FAT 3 g
SODIUM 290 mg
CARBS 19 g

 
https://www.oreida.com/Products/S/Steak

Skillet Eggplant Parmesan w/ Rustic French Bread

May 20, 2014 at 5:20 PM | Posted in Kraft Cheese, Pillsbury, vegetables | 2 Comments
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Today’s Menu: Skillet Eggplant Parmesan w/ Rustic French Bread

 

 

 

Skillet Egg Plant Parmesan 006
Partly sunny and about 80 today, more humid out though. For Breakfast this morning I started off with whats become one of my favorites, Goetta! This is so good, fry it up to nice golden brown and it’s hard to beat! Got the Cart out and cleaned it up and tightened up a few things on it and then went out riding most of the afternoon. For dinner tonight I tried a new recipe, Skillet Eggplant Parmesan. Tonight it’s Skillet Eggplant Parmesan w/ Rustic French Bread.

 

 

 
Found the recipe in the latest issue of Kraft’s Food and Family Magazine. It’s my favorite Cooking Magazine, it only comes about every 4 months plus a Holiday Issue. Wish it was a monthly Magazine, it’s always packed with some great recipes and tips. Anyway when I seen this recipe I couldn’t wait to give it a try! Egg Plant, Panko Bread Crumbs, and Cheese; you know it has to be good. To prepare it I needed the following ingredients; 1/2 cup Egg Beater’s (2 Eggs), 1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix, 1 eggplant (1-1/2 lb.) (cut crosswise into 9 slices), 2 Tbsp. Extra Virgin Olive Oil, 1 jar (24 oz.) Spaghetti Sauce, 1/4 cup Water, and 1-1/2 cups KRAFT Shredded Italian Five Cheese. Now those are winning ingredients! I l left the original recipe at the end of the post along with its web link. I substituted Egg Beater’s for the Eggs.

 

 

Skillet Egg Plant Parmesan 003

Then to prepare it I put the 1/2 cup of Egg Beater’s in a shallow dish. Then empty the coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

Brushed 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/2 of the eggplant; cooked 1 to 2 min. on each side or until crisp and evenly browned. Transferred to a plate. Repeated with remaining oil and eggplant.

Mix the spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

Cooked on medium-low heat 20 to 25 min. or until heated through. Sprinkled with the remaining cheese. Remove it from the heat. Let stand, covered, 5 min. or until cheese is melted.
This came out incredible! The Egg Plant was so tender and full of flavor, it almost tasted like you were eating slices of Beef. Excellent recipe, another Keeper Recipe! I also baked a loaf of Pillsbury Rustic French Bread. Then for dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
Skillet Eggplant Parmesan

what you need
2 eggs
1 pkg. (5.5 oz.) SHAKE ‘N BAKE Seasoned Panko Seasoned Coating Mix
2 eggplants (1-1/2 lb.), each cut crosswise into 9 slices
2 Tbsp. oil
1 jar (24 oz.) spaghetti sauce
1/4 cup water
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
make it

BEAT eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.

BRUSH 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant.

MIX spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover.

COOK on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips SUBSTITUTE Prepare using regular KRAFT Shredded Italian* Five Cheese Blend.

 

 

nutritional info per serving
per serving

Calories 320 Total fat 15 g Saturated fat 5 g Cholesterol 65 mg Sodium 1270 mg Carbohydrate 34 g Dietary fiber 7 g Sugars 10 g Protein 13 g

 
http://www.kraftrecipes.com/recipes/skillet-eggplant-parmesan-163861.aspx

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