Category: Make Ahead

Slow Cooker Mexican Chicken Shredded With Mixer

Post author By Sharon
Post date January 22, 2016
1 Comment on Slow Cooker Mexican Chicken Shredded With Mixer

Here is a great recipe for when you need shredded Mexican flavored chicken for chicken tacos, chicken enchiladas, chicken quesadillas, Mexican chicken tortilla casserole, or whatever recipe that calls for shredded chicken.

First you cook the chicken in your Crockpot / slow cooker. You simply layer your chicken in the crock, sprinkle the seasonings on top and pour in a small amount of chicken broth. That’s it! Slow cook until the chicken is done. These breasts only took a couple hours on low.

Allow the chicken to cool a little bit, then place the cooked chicken into the bowl of your stand mixer. Strain the liquid remaining in the slow cooker crock and pour into the bowl. Using the paddle attachment, on low speed, stir the chicken and broth until the chicken is shredded. This only takes a minute.

Now you have lots of delicious Mexican seasoned shredded chicken to use in your favorite recipes!

Ingredients:

4 chicken breasts (approx 2 pounds / 1 kg)
1/4 cup taco seasoning
2 tablespoons dried minced onions
2 tablespoons chicken bouillon powder
1/2 cup water

Place chicken in bottom of oiled crock pot. Sprinkle the taco seasoning, dried onions and bouillon powder over top of chicken. Pour water into crock. Cover and cook on low until chicken is cooked thoroughly. Approximately 2-3 hours on low. Chicken should flake apart if you stick a fork in it and twist.

Allow chicken to cool for at least 30 minutes. Place the chicken in the bowl of a stand mixer. Strain the liquids remaining in the crock and add the strained liquid to the bowl of the stand mixer. Attach paddle attachment to stand mixer. Turn on mixer on lowest setting. Stir until the chicken is just shredded. This takes only about a minute.

Use the shredded chicken in recipes like Creamy Chicken Enchiladas, Mexican Chicken Casserole, Green Chile Mexican Chicken Casserole

Pin this recipe! https://www.pinterest.com/pin/280278776787457542/

Slow Cooker Mexican Chicken Shredded With Mixer

Sharon

Tags Chicken, crockpot, Mexican, shredded chicken, slow cooker

Chicken Crockpot Dump Recipes Main Dish Make Ahead Poultry

Maple Chili Dump Chicken

Dump recipes are so very simple and fast to prep. Just dump all the ingredients into a zip top bag, mix up, and dump it in your baking dish or crockpot. Great to make up a bunch of different flavors and freeze to cook later. Enjoy with your favorite side dishes.

Maple Chili Dump Chicken

1 1/2 lbs chicken pieces
1/2 tsp salt
1/2 cup maple syrup
1 tbs chili powder

To cook immediately:

Place all ingredients in a large baking dish, turn chicken to coat. Bake until juices run clear. (45-60 minutes for chicken pieces, 20-30 min for boneless breasts)

To freeze and cook later:

Place all ingredients in a large freezer bag. Lay flat in freezer. To thaw and cook: take bag out of freezer the night before.

Oven: Preheat oven to 350. Empty contents of bag into a large baking dish and bake as above.

Crockpot: low 6-8 hours, high 3-6 or until done.

On grill – cook over med heat until juices run clear.

Share on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776784142948/

Sharon

Maple Chili Dump Chicken Recipe

Tags Chicken, dump, make ahead

Ham Main Dish Make Ahead Pineapple

Pineapple Ham Steaks

1 1/2 cups pineapple juice

1/4 cup brown sugar, packed

2 teaspoons butter, melted

1 1/2 tablespoons dry mustard

1 garlic clove, minced

1/4 teaspoon paprika

2 lbs ham steaks

Mix pineapple juice, brown sugar, butter, mustard, garlic, and paprika. Place ham steaks in freezer bag, seal, label, and freeze. To serve: Allow ham to thaw in the refrigerator (mine took about 24 hours). Remove ham steaks from marinade and discard marinade. Grill steaks until done.

8 Servings

Tags ham, ham steaks, pineapple

Beef Main Dish Make Ahead Pizza

Philly Cheese Steak Pizza

Post author By Sharon
Post date October 7, 2011
No Comments on Philly Cheese Steak Pizza

pizza crust

1/2 cup mayonnaise

1/4 cup honey mustard

1 tablespoon horseradish

salt and pepper

1 cup sirloin tip steaks, thinly sliced, bite-sized pieces

1 onion, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 cup fresh mushrooms, thinly sliced

1 clove garlic, minced

1 cup mozzarella cheese

1/2 cup cheddar cheese, shredded

Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Sauté onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through. Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.

4 Servings

Chicken Main Dish Make Ahead

Party Chicken

Cooking spray

3 tablespoons unsalted butter

1/4 cup flour

Large zip-top bag

1 1/2 lb chicken fillets

1/8 teaspoon pepper

1 (10.75-ounce) can reduced-sodium condensed cream of chicken soup

1/2 cup light mayonnaise

1 1/2 cups panko (Japanese bread crumbs)

1 cup shredded Cheddar cheese

Aluminum foil

Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray. Cut butter into small pieces and place in medium bowl to soften. Place flour in large zip-top bag. Season chicken with pepper; add to bag. Seal bag; shake to coat. Remove chicken from bag; shake off excess flour. Arrange chicken in baking dish. Combine soup and mayonnaise; spread evenly over chicken. Stir panko and cheese into softened butter, mixing until crumbly. Top chicken with cheese mixture; cover dish with foil. Bake 10 minutes. Remove foil. Bake 10–15 more minutes or until top is golden and chicken is 165°F. Serve.

4 Servings

Casseroles Chicken Main Dish Make Ahead Mexican

Monterey Tortilla Casseroles

Post author By Sharon
Post date October 7, 2011
No Comments on Monterey Tortilla Casseroles

Nonstick spray coating

6 6-inch corn tortillas, each cut into 6 wedges

2 cups cubed cooked chicken

1 cup loose-pack frozen whole kernel corn

1 (16-ounce) jar salsa verde

3 tablespoons light dairy sour cream

3 tablespoons snipped fresh cilantro

1 tablespoon all-purpose flour

1 cup crumbled Mexican Chihuahua or farmer cheese (4 ounces)

Light dairy sour cream (optional)

Snipped fresh cilantro (optional)

Chopped tomato (optional)

Jalapeno pepper, thinly sliced (optional)

Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.

Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato.

To bake frozen casseroles: Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles: Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

*Make-Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

4 Servings

Casseroles Chicken Main Dish Make Ahead

Chicken And Rice Casserole

Post author By Sharon
Post date October 6, 2011
No Comments on Chicken And Rice Casserole

Recipe Courtesy of Paula Deen

1 (10 3/4 ounce) can condensed cream of celery soup
1 (4 ounce) jar pimentos
1 (8 ounce) can water chestnuts, drained and chopped
2 (14 1/2 ounce) cans green beans, drained and rinsed
3 cup diced cooked chicken
1 medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1 (6 ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt

Preheat oven to 350º F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Casseroles Main Dish Make Ahead Mexican Turkey

Mexican Lasagna

6 ounces turkey breast tenderloin

1 14½-ounce can dried tomatoes with basil, garlic and oregano

3/4 cup skim-milk ricotta cheese

1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese

2 tbsp. nonfat liquid egg substitute

2 tbsp. chopped fresh cilantro

salt and freshly ground black pepper to taste

1/2 cup chopped white onion

1 tsp. minced roasted garlic

1/2 tbsp. chili powder

Preheat oven to 400º F.

In a food processor, chop up the turkey breast.

In a skillet, add onion and 2/3 cup chopped turkey. Add tomatoes, garlic and chili powder, and cook about 2 minutes. In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.

Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture. Top with the fourth tortilla and cover with aluminum foil. Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.

8 Servings

Casseroles Chicken Main Dish Make Ahead Mexican

Mexican Chicken Casserole

Post author By Sharon
Post date October 6, 2011
No Comments on Mexican Chicken Casserole

1 cup fat-free, less-sodium chicken broth

2 (4.5-oz.) cans chopped green chilies, divided

1-3/4 lbs. skinned, boned chicken breasts

2 tsp. olive oil1 cup chopped onion

1 cup evaporated skim milk

1 cup shredded Monterey Jack cheese

1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce

12 6″ corn tortillas

Cooking spray

1/2 cup shredded reduced-fat extra-sharp cheddar cheese

1 oz. tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid Cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350º F.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterrey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350º degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Makes 8 one-cup servings.

Beef Main Dish Make Ahead

Meatballs

2 pounds ground sirloin burger

3 slices bread, crumbled

1 egg

2 tablespoons milk

1 clove garlic, minced

1/4 teaspoon oregano

1 tablespoon ketchup

Salt and pepper

Mix together in large bowl. Spread out on a flat baking dish lined with wax paper. Cut into squares, use hands to shape each of these into a ball. Cover with plastic wrap and freeze. When frozen, place in Ziploc bags.

12 Servings