Slow Cooker Jumbalaya

I really love foods that have a little "kick" to it.  This was so incredibly yummy!  Plus cooking it in the crock pot is sure to be a winner.

It was simmering all day and when my husband walked in the door the look on his face was priceless.

Let's be honest.  It makes us feel good when we are slaving away in the kitchen and our husbands come and they walk in the door and close their eyes and take a big whiff!  Then with their droopy eyes that have been hit with the scent of yumminess they exclaim, "What is that amazing aroma? or "That smells so good!" The look on their face just makes our day because you know he is hungry and now he is happy.  

Well if your mouth isn't already salivating, maybe the picture will help!  

This one is definitely a winner!  Try it out!

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth

• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

A healthier alternative to a fried favorite!

Oh this is a tasty one!!! 

We tried it last week with chicken.  

(It wasn't ground chicken I just cut it into small chunks.)

Try it and let me know what you think and if you change it up!!

Oven Baked Chimichangas

Ingredients

• 1-½ pound Ground Turkey ( Or Chicken)
• 1 package Taco Seasoning (1.25 Oz)
• 1-¼ cup Water
• 1 teaspoon Ground Cumin
• 2 teaspoons Chopped Fresh Oregano
• 2 Tablespoons Chopped Fresh Cilantro
• 1 can Fire-roasted Green Chiles (7 Oz.)
• ½ cups Diced Fresh Tomatoes
• 2 Chopped Green Onions
• ½ cups Low Fat Sour Cream
• ½ cups Shredded Cheddar Cheese
• 4 Tablespoons Melted Butter
• 6 Flour Tortillas (burrito Sized / Large)
• ½ cups Shredded Cheddar Cheese (to Melt On Top)
• GARNISH: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream

Preparation Instructions

Preheat oven to 450 degrees. Saute turkey or Chicken until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/6 th of filling into center of tortilla and fold like and envelope.

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes.

Guest Recipe - Honey Lime Enchiladas

This recipe is courtesy of my best friend Jessica Price.  This is fabulous and you all need to try it!

Honey Lime Enchiladas

6 tbs. honey
5 tbs. lime juice (1 large lime)
1/2 tbs. chili powder
1/2 tsp. garlic powder
1 lb. chicken (3 small breasts)
8-10 flour tortillas
1 pd. monetary jack cheese (shredded)
16 oz. green enchilada sauce
1 cup heavy whipping cream

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup sauce on bottom of 9×13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining sauce with cream and left over marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top. Enjoy!

TIPS & Suggestions:

I change it slightly by adding a can of beans, whatever I have- black, pinto, or white beans. I like white beans the best with it. Also I usually do slices of pepper jack cheese on top. I highly recommend the pepper jack cheese.  It gives it a little extra kick.  Also I 1 1/2 -ed the marinade because the chicken soaked up so much I didn't have much left over to mix with the cream.