Cream Cheese Crockpot Chicken

 1 1/2 lb chicken breasts

15 oz canned black beans, drained

15 oz diced tomatoes, drained 

16 oz jar salsa

8 oz cream cheese

2 cups rice

Place chicken breasts in crockpot. Cover with black beans, tomatoes, and salsa. Cook on high 4-5 hours. Place block of cream cheese on top. Cook 30 min more. Stir to shred chicken. Serve over rice. 

I was looking through an old (2014) recipe journal today and remembered how easy and good this recipe was!

Buttah Chicken

2 1/2 pounds thawed boneless chicken thighs
1 (28 oz) can crushed tomatoes
1 Tbsp plus 1 tsp garam masala
1 tsp onion powder
2 1/2 tsp salt
1/2 tsp cayenne pepper (optional)
3 Tbsp butter
1 large onion, diced
2 tsp minced garlic
1 (24 1/2 oz) can petite diced tomatoes, drained
1/2 cup sour cream
1/4 cup cream

Place the chicken thighs in the bottom of the crockpot. Blend the crushed tomates with the seasonings and butter, then add to the crockpot. Add the onion, garlic, and the diced tomatoes. Cook on low heat all day or on high heat for 5 - 6 hrs. Just before serveing, break up the chicken with 2 forks, then mix in the yogurt and cream. Serve over rice or Cauli Rice.

Not as Quick as Mom's Chili but Good in a Different Way

(Recipe mostly from SmittenKitchen -- check out her photos to see how great it looks!)

1 T olive oil
1 medium onion, diced
2-3 peppers, whatever spicy-ness you can handle (I do 2 Bell and 1 jalapeño, seeded)
1 t minced garlic
2 T chili powder
2 t cumin
1 1/2 t table salt
1 T unsweetened cocoa
1/2 t oregano
2 15 oz. cans fire-roasted tomatoes
3-4 cans beans, whichever kinds, drained and rinsed
1 pound hamburger

Heat oil in pan; saute onions on med-low about 10 minutes. Add peppers, saute additional 5 minutes. Add garlic, chili powder, cumin, oregano, salt, cocoa, and oregano; cook until browned and just starting to stick to the pan. Throw this mixture and the tomatoes and beans into the crockpot with a cup of water. In the pan you just emptied, brown the hamburger and add to the crockpot. Cook on high for 3-4 hours. Serve with sour cream, shredded cheddar, lime slices, extra diced onion, fresh cilantro, and tortilla chips. Serves 4-6.

Story: Like the moth to a flame, I'm drawn to recipes that meet these criterian: 1. Can be prepped during Zane's nap.  2. Makes a large amount, which can be easily frozen and reheated later.  3. Don't require a ton of dishes.  4. Are just a little unusual.  Hope you try this one! Or, come over -- I'll make it for you! :)

Sweet & Spicy BBQ Pork

Menu Idea:

Mexican Rice (easy version: Replace half the water with salsa when cooking.)

Avocado

Olives

Cheddar

Cilantro

Shredded lettuce

Sour Cream

BBQ Pork

to fill a warmed tortilla

3 pounds pork (I usually use stew meat or a combo of chicken/pork if that's what's in the freezer)
1 can Rotel (diced tomatoes and green chilies)
1 cup Coke
1 cup brown sugar
1 T chili powder
1/4 t garlic powder
1/4 t crushed red pepper flakes
1/4 t dried oregano
1/2 t paprika
1 1/2 t ground cumin
1/2 t salt

Put the thawed meat in the crockpot with about 4 cups water. Cook on high for around 5 hours. Drain off the liquid and shred the meat. Add the rest of the ingredients, continue to cook on high for about 4 more hours. Finish shredding meat right before serving.

I first tried a recipe similar to this after experiencing Cafe Rio's Sweet Pork, and this is my favorite version yet -- and this is the meal Blair requests more than anything else I make. I like how easy it is, and how versatile the leftovers are -- we eat them in quesadillas, on sandwiches, and over salad.