Creamy Chicken Enchilada Chili, Spinach Stuffed Mushrooms with Honey Garlic Shrimp, Chicken Salad: Recap

Sunday

 

Crock Pot Creamy Chicken Enchilada Chili

I swear I tried to follow this recipe.

 

Crock Pot Chicken Enchilada Chili
 
adapted from
Ingredients
  • 15 oz red enchilada sauce
  • 14.5 oz diced tomatoes
  • 15.25 oz kidney beans, drained and rinsed
  • 15.25 oz black beans, drained and rinsed
  • 2 4oz cans of green chiles
  • frozen corn- half of 1 lb bag
  • 1 enchilada can full of chicken broth
  • 2 pounds of boneless skinless chicken breast
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp smoked salt
  • 1.5 Tbls chili powder
  • 8 oz cream cheese
  • optional toppings: cilantro, greek yogurt/sour cream, cheddar cheese, lime juice
Instructions
  1. In crock pot combine everything except the chicken, cream cheese and optional toppings.
  2. Stir to combine
  3. add chicken and gently stir
  4. cook on low 5-8 hours or high 3-5.
  5. when chicken is easily shred-able, remove from crock pot and shred.
  6. also cube cream cheese and stir into crock pot, turning to high if not already.
  7. add shredded chicken back into the crock pot, stir and cover.
  8. Cook on high until cream cheese is melted.
  9. Stir and serve with any of the optional toppings you desire.
  10. Store in airtight container in fridge for up to a week.

 

 

Spinach Stuffed Mushrooms with Honey Garlic Shrimp

 

 

Chicken Salad

I didn’t really read this recipe carefully enough- it looks like its 1 portion. So I modified so we had this for lunches during the week- and added lemon juice in hopes that the apple wouldn’t brown too much.

 

Apply Cranberry Chicken Salad
 
adapted from
Ingredients
  • 2 pounds cooked boneless skinless chicken breast, cubed
  • 2 granny smith apples, diced
  • 5 green onions, chopped
  • zest and juice of one lemon
  • ½ cup dried cranberries
  • 1.5 C greek yogurt
  • 3 celery stalks chopped
  • 3 tsp cumin
Instructions
  1. combine all ingredients in large bowl and refrigerate
  2. "marinate" all together for at least a couple of hours before portioning out to lunch containers.

 

 

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