When I made crockpot shredded chicken a couple of weeks ago I made a crockpot casserole with the remaining vegetables and juices. It was the easiest meal ever! After simmering for hours, the juices were full of flavor and I simply had to decided whether to add rice or pasta to the dish. Rice won out. I called it an enchilada casserole since it had similar flavorings and ingredients. Continue reading
I had a very large package of chicken breasts that I needed to use up. I was also leaving town for a few days and leaving my P.S. to fend for himself at mealtime. I decided a big crockpot of shredded chicken with Mexican seasonings and sauces would be versatile for meals. He could put it on buns or serve it over rice. It would last a few days in the fridge for quick fixes.
Pepper steak was another of our family’s favorite recipes when we were all growing up. I loved it, even though I was not a lover of green peppers. Later as I made it for my own family I tweaked the recipe and used sweet bell peppers. The orange or red or yellow kind that aren’t as “green” tasting. I know, if you like green peppers you won’t understand. They’re just a tad bitter to me. Continue reading