Weekly Cooking Thread Ping List
~to be added/deleted - please post on thread or PM me~
Recipe Recap from Last Week’s Thread:
Appetizer* 9 Shrimp Dip
Dessert* 6 Rhubarb-Strawberry Crisp
Dessert* 6 Strawberry Pie
Dessert* 6 Strawberry Freezer Jam II
Dessert* 38 Wheatless Chocolate Torte
Dessert* 53 Classic Peanut Butter Cookies
Drink* 57 Red & White Sangria
Ingredient* 42 Thousand Island Dressing
Meal* 15 Tomato Sandwich :)
Meal* 35 Merlot Mushroom Ragout
Meal* 42 Big Mac-ity Salad
Side* 5 Hamburger Bean Dish
Side* 65 Easy Foiled Potatoes
Side* 68 Green Beans with Feta
http://www.freerepublic.com/focus/chat/2729760/posts?page=74#74
In my crockpot today.
Creamy Chicken Tacos
2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn’t do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme-— Santa Fe flavor
taco shells or corn tortillas
optional fixins’: sour cream, avocado slices, lettuce, onion, cheese, etc
optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It’s GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.