{Crock Pot} Cilantro-Lime Fish Tacos

{Crock Pot} Cilantro-Lime Fish Tacos
Ingredients
6 frozen tilapia fillets, frozen
1 lg. can Rotel, drained
1/2 tsp. minced garlic
1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
2 Tbsp lime juice
salt to taste
Soft taco shells
Directions
Place frozen tilapia fillets in the bottom of the Crock Pot.
Cover with Rotel, garlic, cilantro, lime juice, and salt.
Cook on low for 4 hours. Flake the fish with a fork and mix well with the other ingredients. Spoon into soft taco shells.

From:  http://funhomethings.com/2013/12/crock-pot-cilantro-lime-fish-tacos.html

Italian Spaghetti With Ham

8 ounces spaghetti

2 cups sliced ham, diced

1 clove garlic, minced

1 tablespoon butter

1/2 cupgrated Parmesan cheese

3eggs, lightly beaten

1/4 cupsliced black olives

1/4 cupchopped parsley

salt to taste

1/4 cup butter

 

 

1. Cook spaghetti according to package directions.
2. While spaghetti is cooking, heat the 1 tablespoon butter or margarine in a large skillet. Saute ham and garlic.
3. Drain spaghetti well, and combine with sauteed ham and garlic in the skillet. Over very low heat, slowly stir in the cheese, eggs, olives, and half of the parsley. Remove from heat. Add salt and butter to taste, and sprinkle with remaining parsley. Serve.

Chicken Curry

I am experimenting with curry this week- my friend made this recipie last month and I loved it.  Recipie listed below(link is from original source with pictures!).  I will be trying a different one and if I like it I will share.

http://www.tightwadinutah.com/2010/03/chicken-curry-freezer-meal.html
6 pounds chicken
1 cup butter
2 cups chopped onion
1/4 cup curry powder
2 T minced ginger (I used ground ginger)
2 T minced garlic
2 T sugar
2 T Chicken bouillon (I only used 2 squares)
2 t salt
1 cup flour
4 cups water
4 cups milk
2 T lemon juice
3 one-gallon freezer bags (I used 6 quart bags plus we had one meal for dinner last night) GOOD!

Cut chicken into bite size pieces
Cook over med. heat about 30 min.
Remove from heat and cool
Divide into freezer bags

While chicken cools melt butter in large saucepan over med heat

Add onions, cook until soft 5 min.
Add curry, ginger, garlic, sugar, bouillon, and salt
Cook stirring for 2 min
Add flour, cook, stirring 2 min more
Mixture will be a paste
Gradually add water and milk stirring constantly until sauce has thickened
Add Lemon juice after thickened
Cool sauce
Divide evenly into bags
Seal and Freeze

CREAMY CHICKEN & CHILE ENCHILADAS

CREAMY CHICKEN & CHILE ENCHILADAS


1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400°F.

Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Read more about it at www.cooks.com/rec/view/0,1649,141178-253193,00.html










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Beef Brisket

This is mostly for myself, since we have had this recipe once before and lost it. Richard's family makes this when we visit them in Palm Springs. It is super yummy and can feed a TON of people. Enjoy!
16-20 Servings

2 1/2 c Ketchup
3/4 c Brown Sugar
1 1/2 c red chili sauce
1 1/2 c red wine vinegar
1 1/2 c water
3/4 cup beer
3/4 c lemon juice
1 1/2 c mustard
1 T celery salt
4 T Worcestershire sauce
2 T soy sauce
2 cloves of minced garlic
1 dash hot pepper sauce
ground pepper to taste
A really, really big beef brisket

Marinate a min of 24 hours up to 3 days
Sear on HOT BBQ
Slow cook in oven at low temperature until 170 internal temp, usually 4-6 hours

Runza's :)

My Hubby is from Nebraska, and one of the things he misses the most are Runza's (which is a restaurant I guess that is exclusive to Nebraska. Anyhow we found the recipe online and have made out own. Our version we just use 2 packages of crescent rolls one for the top layer and one for the bottom. You can try adding other items too, sometimes I put pineapple in with the mix but haven't been much for adventurous. Enjoy they are supper yummy !

Original Runza Recipe
2 pound ground beef1 large onion , chopped SaltPepper1 Medium Cabbage, chopped2 batches of bread dough
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. Place seal side down on a parchment lined baking sheet (or a lightly greased sheet).
Bake 20-25 minutes at 350 or until lightly golden brown

Italian Macaroni & Cheese

This one is so easy, and it has few ingredients, but its a favorite around here. I like to triple this recipe and put the other two meals in freezer bags for another time.

1 lb. pasta, I use spiral
1 26 oz jar marinara sauce ( or home made)
1 C non-fat sour cream
salt and pepper to taste
4 ounces sliced provolone cheese, cut into pieces
1 C mozzarella cheese shredded

Cook past according to directions and drain. Spray a 9x13 with non-stick cooking spray.

In large bowl combine pasta, marinara sauce, sour cream, then spread half into pan. Sprinkle with mozzarella cheese and half of the provolone pieces. Add the rest of the pasta on top and cover with the rest of the provolone.

Cook in 350 oven for 20-25 minutes, until bubbly.

If you choose to freeze some, do not bake first, just combine ingredients and place in freezer bag. Attach bags with the cheeses. Can freeze for up to 3 months.

Zucchini Lasagna

Zucchini Lasanga

SERVES 4

2 1/2 cups zucchini, sliced 1/4 inch thick 1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped 2 small tomatoes, cut up
1 (6 ounce) can tomato paste 1 garlic clove, minced
1/2 teaspoon dried oregano 1/2 teaspoon dried basil
1/4 teaspoon dried thyme 1/4 cup water
1/8 teaspoon pepper 1 egg
3/4 cup low fat cottage cheese 1/2 cup mozzarella cheese, shredded
1 teaspoon flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.


This is one of our favorites!

"Absent Cook" Stew (Crock Pot Recipe)

"Absent Cook" Stew (Crock Pot Recipe) - from Fix it and Forget it

• 2 lbs stewing beef, cubed
• 2-3 carrots, sliced
• 1 onion, chopped
• 3 large potatoes, cubed
• 3 ribs celery, sliced
• 10 3/4-oz can tomato soup
• 1 soup can water
• 1 tsp salt
• dash of pepper
• 2 TBSP vinegar

1. Combine all ingredients in a slow cooker
2. Cover. Cook on low 10-12 hours

This is our family favorite-- well, one of my two children like it. Of course Jer likes it. I put in extra water and maybe only use one pound of meat. I love crock pot cooking- its so easy and the wonderful smells meet you at the door. Please share your slow cooking recipes.

Sausage Potato Soup

Sausage Potato Soup - From the kitchen of Christy B.(One of the best cooks I know. The only thing better than making this, is her making it for me. :o)

• 2 tbls butter
• 1 whole onion
• 1/2 c. celery sliced
• 3 c. potatoes, cubed
• 3 c. chicken broth
• 1 lbs. smoked sausage
• 1/2 c. sour cream
• 1 can cream of chicken soup
• 1 c. milk

1. Melt butter and saute onions and celery until translucent.
2. Add potatos and chicken broth and bring to a boil.
3. Cover, reduce heat, add sausage and simmer for 15-20 mins.
4. In a small bowl combine sour cream and mushroom soup.
5. Add to soup.
6. Stir in Milk- heat thru, do not boil

**I use ground turkey italian sausage and cook it with the onion and celery step. I will add an extra cup or two of water to make it go further. I always add some garlic if I have some. YUM!

Chicken Taco Casserole(Freezer Meal)

• 2 cups cooked rice
• 2 cups cooked chicken, shredded (turkey is good too)
• 1 (14 1/2 ounce) can tomato sauce
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (15-30 ounce) can refried beans
• 1 cup cheese, grated (reserve in it's own baggie)
• 1 cup tomato, chopped (optional)
• 1 cup guacamole (optional)
• 1/2 cup sour cream (optional)
• 5 cups tortilla chips (optional)

Directions

1. Mix taco seasoning and tomato sauce.
2. Add shredded chicken and coat it well with tomato mixture.
3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4. Top with chicken mixture.
5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
6. Freeze in the disposable pan or pop out and put in freezer bag.
7. Place casserole back in the 9 X 13 X 2 pan.
8. After thawing top with grated cheese.
9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
10. Top with your favorite toppings or dip with tortilla chips!

I like to make up 5 or 6 pans of this at one time and freeze them for later meals. We use it as taco filling, or it makes a great dip. I usually put the cheese on top before I freeze it, that way I am sure it will have cheese! We go through cheese quickly around here. Everyone seems to like this dish and it really is quite easy, especially when all you have to do is thaw and heat up!

Crock Lasagna

Crock Lasagna

• 1 lb lean meat(We use turkey)
• 1 onion, chopped
• 2 cloves of garlic, pressed
• 12 oz cottage cheese or ricotta
• 1 cup grated cheese(cheddar, mozzarella, or monterey jack
• 12 oz. tomato paste
• 1 1/2 cups water
• 2 T. dried basil
• 2 T. dried parsley
• 1 1/2 tsp. salt
• 1/2 tsp pepper
• 8 Lasagna noodles(10 oz. package)

In a bowl combine everything except the noodles. Mix well. Spread 1 cup of mixture in the bottom of slow cooker. Break up 3 lasagna noodles to they will fit in the slow cooker, and lay them over the sauce. Cover with 1 cup of sauce. Spread sauce out so the noodles are completely covered. Break up 3 more noodles and lay them over the sauce. Cover these with 1 cup of sauce, making sure to cover each noodle entirely. Repeat procedure one more time, using the last two noodles. Use all of the remaining sauce, making sure that each noodle is covered entirely.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Serve with Garlic Bread and Salad. Yum.