The Risk of New Recipes

A while ago I had talked about wanting to do a HUGE meal plan for about 2 months worth of meals.  My plan was, once I had gone through the 2 months of meals I would discard the ones we didn’t love and replace with others. The idea was instead of CONSTANTLY trying to come up with new recipes have a go to list.  I had started and then go distracted by the Meal Plan app that my S-i-L had showed me.  I love the app, but (all you tech lovers cover your eyes) I love paper and am a touch learner. I like when I can flip through pagers, it is one of the main reasons I still use a paper planner. Anyway, so I had a hard time really sinking into the app.  I love what it can do but it just isn’t 100% me.

With the new year here I have decided to try and get back into meal planning and actually accomplish my 2 month meal plan. Last week I had  tried a new recipe and it sounded so yummy, the taste wasn’t for me though or it will be with just a few tweaks; before I get into that here is the recipe.

King Ranch Chicken

(Southern Living Slow Cooker Special Edition Page 8)

  • 4 Cups chopped cooked chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1 (10 oz) can diced tomatoes and green chiles
  • 1 garlic cloved, minced
  • 1 tsp. chili powder
  • 12 (6 inch) fajita-size corn tortillas
  • 2 cups (8 oz) shredded sharp cheddar cheese

1.) Stir together first 8 ingredients.  Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in a lightly greased 6-qt slow cooker.  Top with one-third of chicken mixture and 2/3 cup cheese.  Repeat layers twice.

2.) Cover and cook on LOW 3 1/2 hours or until bubbly and edges are golden brown.  Uncover and cook on LOW 30 minutes.

Makes: 6 servings

Hands-on Time: 10 min

Total Time: 4 hr, 10 min

I loved everything about this except the tortilla being layered in and mostly because the texture in my mouth was horrible.  Made me wanna gag.  I

want to do this again but instead make it with the purpose for an actual burrito.  Leave the tortilla out and once everything is cooked take a fresh tortilla, spoon the mixture on add some fresh veggies and cooked rice, wrap and eat.  I think it’d taste a lot better and get rid of that pasty texture that I disliked.  Another modification, which I would do in the summer, is bbq the chicken, I think it’d add a lot of flavoring to the dish, especially if done in burrito form.

Big apologies to my friend Linda, I didn’t take a picture of the dish.  I meant to but completely forgot.

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