Mexican Chicken

Like I said I love Mexican food. it is a family favorite - you can never go wrong.

Mexican Chicken

Put in the crockpot:

4-6 chicken breasts (frozen is ok)

2 jars of salsa - medium heat or it will be too bland

1 cup brown sugar

1 big squirt of Mustard

Cook all day then serve over rice or noodles with some juice. We put it on rice and everyone really liked it. I did add extra onion. You can shred the chicken, but it just falls apart anyway.

Mexican Lasagna

Mexican Lasagna

2 cups Pinto Beans -- cooked

1 container (15oz.) ricotta cheese

1 cup Cottage Cheese

1 can (4oz.) chopped green chilies

3/4 pound Monterey Jack Cheese -- Sliced

1 large Jar Spagetti Sauce

3/4 pound Lasagna Noodles


Spray the crockpot with non- cooking spray. Mix pinto beans with the spaghetti sauce. Mix together ricotta cheese, cottage cheese, a nd chilies. Cook lasagna noodles, drain and cut up. Spread a little sauce in the crockpot (enough to cover). Then place 1/2 of noodles, 1/2 of ricotta mixture, 1/2 of the sauce, and 1/2 of the cheese. Repeat layers

Mexican Food

I adore mexican food. And I adore the crockpot. Combine the two and you have hit for my family. So here is a recipe for mexican pork.

Mexican Pork

1 pound Pork Roast (boneless loin), cut into 1 inch squares

1 (20 oz.) Salsa

1 can (4 oz.) chopped green chilies, drained

1 can (15 oz.) black beans, rinsed and drained

1 cup Shredded Monterey Jack Cheese, if desired


Mix pork, salsa and chilies in 3 - 4 quart slow cooker.

Cover and cook on low for about 6-8 hours or until pork is tender. Stir in beans. Cover and cook about

It has been a while!

I love love love Tres Leche cake. It is close to being my most favorite next to good chocolate cake. So one of my medical assistant brought some recipes today and this is a recipe she got from a friend - this is supposed to be from Cafe Rio.

Tres Leches

3 Eggs

1 cup Sugar

1 1/2 cup Flour

2 teaspoons Baking Powder

1/2 cup Milk

1 teaspoon Vanilla

1 (14oz.) can Sweetened Condensed Milk

1 (12oz.) can Evaporated Milk

1 Cup Heavy Cream

Preheat oven to 350 degrees. Beat the eggs until foamy. Gradually add the sugar. Add the flour mixed with baking powder, the milk and vanilla. Pour into ungreased 13x9 inch pan. Bake for 20-25 minutes. Cool the cake and then poke holes with a fork all over the cake. Combine the sweetened condensed milk, evaporated milk, and cream. pour over the cake slowly and evenly

I use to be in a recipe group. Kind of like they have now for enrichment. This Crockpot chili is one that the sisters brought for a fall harvest theme. It was really good. You should try this with the famous corn bread.

Crock Pot Chili

1 ½ lb. ground hamburger

1 medium onion, chopped

3 large cans of nalley’s chili with beans

2 cans (14 ½ oz. ) Italian tomatoes

2 cans of kidney beans



Sauté onion and hamburger together. Drain. Combine all ingredients and hamburger in the crock-pot and mix well. Cook for about 7-8 hours on low. Serve with cornbread.

Heather’s Easy Corn Bread

2 boxes of jiffy corn bread mix

1 box yellow cake mix (moist)

½ cup canned or frozen corn, optional

1 small can green chilies, optional

(You can use a can of creamed corn as well – this is our family favorite - you may need to decrease the amount of water in the corn bread mix. I usually leave out the water and then add the creamed corn. Stir - and then if more water is needed then I add a little.)

Mix the corn bread mix according to the package directions. Add the yellow cake mix and blend well, but do not over mix. Add remaining ingredients if desired. Bake at 350 degrees for approximately 25-30.

The BEST Enchiladas

These are the best Beef enchiladas I have ever tasted. This recipe came from one of Lori Jones cookbooks. they are good and you won't be disappointed. this recipe uses canned goods and are a staple in our pantry. They could be used as part of your 3 month pantry food storage that the prophet has recommended that we have on hand. You could even use dehydrated onion and canned hamburger from the cannery - add some homemade tortillas and you would truly have a food storage recipe.

Beef Enchiladas

1 lb. ground hamburger

1 can green diced chilies

1 small onion, chopped

2 regular cans of cream of mushroom soup

1 can enchilada sauce

Shredded cheese


Cook hamburger and onion in a skillet. Combine soup and green chilies. Mix in with hamburger; spoon mixture into the tortillas. Add a handful of shredded cheese and roll. Continue until all tortillas are filled and place in a 9x13 pan seam side down. Cover with enchilada sauce and top with cheese. Top with tinfoil. Cook at 350 degrees for 40 minutes. Remove tinfoil after 30 minutes.