Crock Pot Recipe #2: Slow Cooker Enchiladas

Source: I recently did a cookbook swap with a friend, so now I'm exploring the pages of Simply in Season. This recipe is for the summer, and since it was 83F at dinnertime on Tuesday, I'd say we were in season!

Recipe:
Slow Cooker Enchiladas
serves 6-8

1 lb. ground beef, turkey or venison
1 cup onion, chopped
1/2 cup green pepper, chopped
Cook together in a large skillet until meet is browned and vegetables are tender. Drain off fat.

2 cups cooked pinto or kidney beans
2 cups cooked black beans
2 cups tomatoes, chopped
1/3 cup water (1/4 if using summer squash)
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp pepper
1 cup summer squash or carrots, grated (opt.)
1 cup corn (opt.)
ground red pepper to taste
Add and bring to a boil. Reduce heat; cover and simmer for 10 minutes.


2 cups shredded Cheddar cheese or Monterey Jack cheese or a mix of the two
7 flour tortillas 6-7 inches

In a slow cooker layer about 1 cup meat-bean mix, one tortilla and 1/3 cup cheese. (In my 6-quart oval slow cooker, I did 2 cups, 2 tortillas, and 2/3 cup cheese, using a total of 6 tortillas.) Repeat to use all ingredients.


Cover and cook on low for 5-7 hours or until heated through.
****Here's why I disagree with the recipe! 5-7 hours on low seemed like a very long time to heat up a mixture that was already completely cooked. So I planned on 5 hours on warm, it ended up being 6, and it was a tiny bit dry. If I make it again, I'll probably do 3-4 on warm.

Verdict: John really liked this; I thought it was okay. We added salsa on top. If I were looking for a hot meal to have in the summer that did not require the oven to be turned on, I may turn to this recipe. If I do, I will at least double the spices.

French Toast Waffles

Looking for a new twist on breakfast for dinner? How about French Toast Waffles? I found the idea in the JOY of Cooking and it was delicious and easy. Mix up your french toast mix as usual, dip your bread, and then put it in the waffle maker rather than on the griddle!

This is definitely going into my new recipe file for simple family meals!

Blueberry & Pecan French Toast

A sweet yet hearty entree that can be eaten at any time of the day.

Crispy Tofu and Veg

Cornmeal crusted tofu, peppers, and pea pods make this an incredibly fresh and delicious dinner.

Fish Fillets with Baby Spinach & Balsamic Viniagrette

Pan-fried tilapia served over spinach and peppers, tied together with a balsamic drizzle.

Wild Rice Soup

A creamy Minnesota classic.

Lentil Tostadas

Crunchy tostadas topped with a cilantro lentil spread, vegetables, and cheese. A great alternative to the typical Tex Mex fare.

Coconut Curried Vegetables

This Thai-Indian fusion dish has an aromatic flavor that is lighter than many other curries.

Spaghetti Squash Primavera

Spaghetti squash with peas, carrots, onions, ham, and a creamy buttery sauce.

Chicken Tortilla Soup

The best of Tex Mex, this flavorful soup features chicken, tomatoes, corn, and black beans. Served with tortilla chips on top!

Fruity Skillet Pancake

A light, oven-baked pancake, made with cottage cheese and loaded with blueberries. Served with a seasonal berry topping and an optional dollop of whipped cream.

Pennings' Salad

Romaine lettuce, shoepeg corn, chicken, Ramen noodles, tomatoes, green onions, and peanuts, all topped with a sweet ginger pepper dressing. What else needs to be said?

Monthly Menus are Back!

Feedback has reported that people enjoy knowing what's being cooked and eaten in our kitchen each month. So, the monthly menus are back...they actually never left but were not exciting enough for blog posts.

We finished summer off with Just Use It July and All-Gone August. Whenever it's moving time I am always amazed at how much food we have in our cupboards and freezer. So our focus was put into using it all up! We left BC with only one cloth bag full of food & condiments being sent over to a friend's house...pretty good if you ask me.

Our September was spent in a friend's friend's apartment while the friend was away. Really, an amazing gift to be able to live there for almost a month (rent free!) while we searched and searched for an apartment in Toronto. The month was spent eating simple meals, ones that didn't require many ingredients or a recipe; thus titled Simple September.

The best meal of the month - Roasted Vegetable Quesadillas. SO GOOD. Here's what you do:

1) Roast whatever vegetables you want (recommending cauliflower, broccoli, bell peppers of any color, onion).
2) On a baking sheet, put flour tortilla, grated cheddar cheese, roasted veggies, more cheese, and then another tortilla. Bake at around 400 degrees until the tortilla is crisp and cheese is melted.
3) Eat with salsa.

Simple, huh?

And now for the present - it's One-Dish October! Anything that can be a meal unto itself - even if we prefer to have fruit or veg or bread on the side - counts. Crock-pot recipes are great but the month is not constrained to that appliance. So far we've had Lentil Taco Salad, Mexican Minestrone, and Waffles. I would LOVE any recipes that you enjoy, especially slow cooker ones!