My days used to be long because I’d stay at work late…usually trying to keep up on my inbox. When I got home, Jeremiah had either finished cooking dinner or it was close to being done. Oh, the good old days.
A few weeks ago, Jeremiah took a job downtown. Part of the deal in him taking the job was for us to carpool. Although our offices are only about five miles apart, it takes me – on a good day – about an hour to get to and from work. I also have a new level of traffic stress sitting in bumper to bumper traffic or dodging car accidents in mid-town. By the time we get home, we are tired, hungry, and stressed.
One thing that has become a saving grace for us is our crockpot dinners. For Christmas, Jeremiah bought me a Crockpot with a timer. (And yes, I requested this gift.) And thanks to Pinterest, we can find lots of tasty recipes to cook in it.
This is a recipe we made for dinner last Monday. We got done eating our serving and Jeremiah said, “Do we have more?” I seconded those words. May you enjoy this recipe as much as we did.
Crockpot Pork Chops from Pinterest
1 can chicken broth
1 can cream of chicken
1 envelope of onion soup mix
1 envelope of brown gravy
4-6 pork chops
Mix together the first four ingredients in a bowl. Salt and pepper pork chops and place in the bottom of the Crockpot. Pour mixture on top of pork chops. Cook on high for 4-5 hours or low for 8-10 hours.
Recently, I spoke at Heritage United Methodist Church about hunger. For lent, they are doing a huge food drive for where I work. At the end of the presentation, they gave me a thank you gift that included a church cookbook. As you know, I love these cookbooks because people always share their best recipes. Here is the first one I tried.
Heart Healthy Chicken Quesadilla by Gina Gile
1 can reduced fat cream of chicken soup
2 c. chopped cooked chicken breast
¾ c. reduced fat Mexican style shredded cheese
¾ c. no fat sour cream
8-10 fat free tortillas or whole wheat tortillas
Mix first four ingredients in a bowl. Spread ¼ c. in a tortilla and fold over. Cook in a frying pan or George Foreman Grill. Top with salsa or guacamole.
- I halved the recipe.
- I’m not a huge fan of Mexican cheese so I used 2% cheddar cheese.
- I add some cilantro to the mix. Another option might be some veggie bacon.
If you have followed my blog since the beginning, then you may have seen another Doritos recipe. This recipe is a little different and uses chicken instead of ground beef. I also made it a little healthier with some simple substitutions.
Doritos Casserole from Pinterest
3 c. cooked chicken, diced
8 oz. sour cream
2 cans of cream of chicken soup
1 1/2 c. salsa
2 c. cheddar cheese
a bag of Doritos
Crumble Doritos and sprinkle of the bottle of a lightly greased 13 x 9 pan. In a bowl, mix chicken, sour cream, salsa, soup, and a cup of cheese. Pour over Doritos. Bake at 350 degrees for 20 minutes. Cover with remaining cup of cheese and bake an additional 5 minutes.
- I halved the recipe and baked it in my bubble and brown dish.
- I grilled boneless, skinless chicken breast. Rotisserie chicken would have also been good.
- I used fat free sour cream. You could substitute non-fat Greek yogurt.
- I used the healthy choice Cream of Chicken Campbell’s soup. You could also use the fat free version.
- I made my salsa using Wildtree Fiesta Salsa mix and a can of reduced sodium diced tomatoes. You could also use a can of Rotel or fresh tomatoes.
- You could use Baked Doritos for the base of this recipe.
- I used 2% cheddar cheese for the topping and fat free cheddar cheese in the chicken mixture.
- A Mexi-corn mixture or black beans would make a great veggie addition.