Well hello, Monday. So nice to see you again.
Before I share today’s recipe with you, I have just a couple random bits of information to share!
Random Bit of Information #1:
Our house in Ohio has officially been SOLD!!!
We are so abundantly thankful for all of the prayers and support while we tried to sell this house. And we are SO ridiculously thankful that we no longer own it!! Yahoo!!!
Random Bit of Information #2:
I love our new church. Love love love.
I’ve mentioned before that since moving to Atlanta, we’ve been attending Passion City Church. One thing I love about this church is the focus on serving others.
On Saturday, we had the opportunity to serve at Bright Futures.
(Thanks to my new friend, Jennifer, for the picture!! )
Bright Futures is an incredible organization that offers educational, spiritual, and social opportunities to teenagers and their families living in inner-city Atlanta.
We had a blast getting our hands dirty on Saturday, while also getting to know the kids.
I also love how our church uses technology to its benefit.
The church is trying to figure out the best way to implement “community groups” during the week, since many of us live so far away from the church. So this Sunday, they had a booth set up where people could use iPads to enter their family size and zip code … and then that information would get transferred onto a huge map of the Atlanta area!
All of the red dots represent where different families live. And now they can use this information to make all kinds of plans for the church. Pretty cool, right??
Random Bit of Information #3:
This milkshake is amazing and everyone needs to try one. Not only does it taste just like banana pudding, but it also has little bits of pie crust or something mixed in.
But do yourself a favor, don’t look up the nutritional stats. I accidently did, while trying to find out what those “pie crust-tasting pieces” were … and let’s just say, yikes.
OK, now let’s talk recipes.
First of all, I bought my first farm-raised, hormone-free chicken this past week!
Honestly, the whole meat-purchasing thing at Whole Foods was a little overwhelming for me. I was trying to find the cheapest option that was still a quality choice, and I was getting very confused in the process!
When choosing my poultry that day, I had no idea that Whole Foods used a “5 Step Animal Welfare Rating Standard.”
(I know you can’t see the descriptions very well, but just click on this link to learn more.)
I ended up choosing Rating 2 …
… which I found to be more reasonably priced, while still getting a quality product!
So I used the chicken in two different recipes over the weekend:
… and Black Bean Enchiladas.
The Chicken Caesar sandwiches were even better than I remembered them being. I think the key is using some dark meat, rather than all breast meat … plus using a really good Caesar dressing! I served them with these chips that I found at Kroger:
These chips only have 3 ingredients, and they are absolutely delicious. A definite must-try!
I used most of the shredded chicken for the sandwiches, but I reserved a little for another recipe …
Slow Cooker Black Bean Enchiladas
(Modified from this recipe)
Makes 5-6 servings
- 1/2 yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- about 2 tbsp chopped fresh cilantro
- 1 1/2 cups Mexican cheese, shredded and divided
- 32 ounces salsa
- flour tortillas (I used about 14 tortillas)
- about a cup of leftover shredded chicken (optional)
- In a large bowl, mix together the onion, green pepper, black beans, corn, seasonings, and cilantro. If you are using meat, add it, as well. Add about 1/2 cup shredded cheese and stir to combine.
- Pour about 1 cup of salsa into the bottom of your slow cooker.
- Using a 1/3 cup measuring cup, add a full scoop of the filling mixture into a tortilla. Roll the tortilla tightly and add it to the bottom of the slow cooker. Keep doing this until the bottom of the slow cooker is filled with enchiladas (I could fit about 5 on the bottom of my slow cooker). Spread about a cup of salsa on top of the enchiladas, and top with 1/2 cup of cheese.
- Keep filling tortillas with the mixture and layering them into the slow cooker. Once you have another row of tortillas finished, add another cup of salsa and other 1/2 cup of cheese.
- Make another row of filled tortillas, if necessary. Add the last of the salsa and another 1/2 cup of cheese.
- Cook on high for 2-4 hours. Serve and enjoy!
A couple of notes …
1. This meal was delicious, but not exactly pretty. Actually, it was a plain-old mess trying to get it out out the slow cooker. Don’t expect to just serve yourself one pretty enchilada … instead, they all stick together, and it’s more like enchilada lasagna.
2. Do yourself a favor … if you own those “fancy” slow cooker liners, use one of them. Trying to wash my crock pot was a huge pain in the “you know what!”
So even though it wasn’t the most photogenic dish, it was incredibly flavorful and satisfying. And Brandon ate until his belly hurt … which is always a good sign.
Question for ya …
What did you do this weekend?
Any random bits of news to share?
Do you own those fancy little crock pot liners? Should I break down and buy them?
Is anyone getting sick of all of my Mexican recipes?
(I sure hope not, because another one may just be coming on Wednesday … but that one includes mango! Yum!)