Ultimate Beef Stroganoff {Slow Cooker}

INGREDIENTS

• 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 medium yellow onion, diced
• ¼ teaspoon garlic salt
• 1 tablespoon Worcestershire sauce
• 1 ½ cups beef broth or stock
• 1 tablespoon ketchup
• 1/3 cup flour
• 6-7 tablespoons apple juice or water
• 4-8 ounces sliced mushrooms
• 1/2 cup light or regular sour cream

DIRECTIONS

1. Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.
2. Cook for 7-9 hours on low or 4-5 hours on high.
3. About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
4. Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.

NOTES

Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.

Recipe Credit: Mel's Kitchen Cafe

Slow Cooker Tender Beef {For Enchiladas}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

INGREDIENTS

• 1 (2-3 pound) chuck or sirloin beef roast
• 2 cups low-sodium beef broth
• 2 tablespoons apple cider vinegar
• 1 cup (8 ounces) salsa
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch or flour
• 10 6- or 7-inch flour or corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• Fresh cilantro (optional)

DIRECTIONS

1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
8. Sprinkle with fresh cilantro, if desired, and serve.

Recipe Source: Mel's Kitchen Cafe

Red Chile Sauce Chicken Enchiladas

INGREDIENTS

• 1 medium onion, chopped fine
• 1 jalapeno, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medium cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 2 (8-oz) cans tomato sauce
• 1 cup water
• 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
• cooking spray
• salt and ground black pepper

DIRECTIONS

1. In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
3. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
4. Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
5. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
6. Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
7. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
8. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

NOTES

Make Ahead Instructions: Follow the recipe, letting the sauce, onions and chicken come to room temperature before assembling the enchiladas. Finish following the recipe instructions and instead of baking, cover the pan with a layer of tin foil and refrigerate for up to 12 hours. Bake covered for 20 minutes, uncover and bake an additional 5-10 minutes. Alternately, the assembled enchiladas can be covered with a double layer of tin foil and put inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the pan are sealed well with tin foil). Freeze for up to 2-3 months. Bake from frozen, baking for 1 1/2 hours covered at 350 degrees F. Uncover and bake an additional hour until hot and bubbly.

Recipe Credit: Mel's Kitchen Cafe

Chicken Pot Pie Crumble

INGREDIENTS

Chicken and Sauce:
• 1 ½ pounds chicken (about three medium-size chicken breasts)
• 2 cups low-sodium chicken broth
• 1 tablespoons olive oil
• 1 onion , chopped fine (about 1 cup)
• 3-4 carrots, peeled and sliced (about 1 cup)
• 2-3 stalks celery, chopped (about ½ cup)
• ½ teaspoon salt
• ½ teaspoon pepper
• 4 tablespoons (1/2 stick) butter
• ½ cup flour
• 1 cup milk
• 3/4 cup frozen peas
Crumble Topping:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• ½ teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 6 tablespoons butter, cut into 1/2-inch cubes and chilled
• 3/4 cup freshly grated Parmesan cheese
• 1 cup heavy cream

DIRECTIONS

1. To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
2. Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
3. For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
4. Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
5. Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.

Recipe Source: Mel's Kitchen Cafe

Crunchy Topped Swiss Chicken Bake

To freeze this meal, let the sauce cool before assembling. Follow the directions in the recipe but instead of topping the casserole with the panko mixture, put the panko mixture in a freezer ziploc, then cover the casserole dish with a double layer of foil. Freeze both the topping mixture and the casserole. For baking, put the frozen casserole, covered, in the preheated oven and bake for about an hour and 20 minutes. Uncover, top with the panko mixture and continue to bake for another 30-45 minutes until the chicken is cooked through and the crumbs are golden.

INGREDIENTS

Sauce:
• 3/4 cup low-sodium chicken broth
• 1/8 teaspoon poultry seasoning
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of black pepper
• 1/4 teaspoon salt, more to taste if needed
• Pinch of dried parsley
• Pinch of paprika
• 3/4 cup milk
• 1/4 cup all-purpose flour
Chicken and Cheese:
• 5-6 boneless, skinless chicken breasts
• 5-6 large slices Swiss cheese
Topping:
• 1 1/4 cups panko bread crumbs
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 2 tablespoons butter, melted
• Hot, cooked rice or quinoa for serving

DIRECTIONS

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan.
2. For the sauce, in a medium saucepan, bring the broth and all the seasonings to a simmer. In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth. While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly. Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes. Remove from the heat and add additional salt and pepper to taste as needed.
3. Pat the chicken dry and lightly season with salt and pepper on each side. Place the chicken in a single layer in the baking pan - it's ok if the chicken is crammed in side-by-side as long as it isn't overlapping much.
4. Place a slice of Swiss cheese on every chicken breast. Pour the sauce evenly over the top. Cover the pan with aluminum foil and bake for 30 minutes.
5. While baking, make the topping: in a ziploc bag or in a bowl, toss together the panko, poultry seasoning, garlic powder, onion powder and dried parsley. Drizzle in the melted butter and mix to combine.
6. After the first 30 minutes of baking, remove the pan from the oven, uncover and sprinkle with the topping mixture. Return to the oven, uncovered, and bake for 20 minutes, until the crumbs are golden and the chicken is cooked through.
7. Let the casserole rest 5-10 minutes before serving. Serve over hot, cooked rice or quinoa, if desired.

Recipe Source: from Mel’s Kitchen Cafe

Green Chile Chicken Enchilada Stack

Plan ahead as this recipe calls for already cooked chicken (here's a great methodfor quickly cooking delicious, tender chicken for recipes like this). The serving size of this recipe is 6 - although my family of 7 cleaned it up with no leftovers (that's five kids and two adults) so if you are serving 6 adults, you might want to make two or add a few extra layers. If you don't have a springform pan, you could try making this in an 8- or 9-inch square or round cake pan as long as the sides of the pan are at least 2 inches high (or more). For a square pan, you'll want to probably cut the tortillas to fill the pan.

INGREDIENTS

Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (7 ounces) green chile enchilada sauce (homemade recipe here)
• ½ cup sour cream , light or regular
For Stacking:
• 5 white or whole wheat 9- or 10-inch tortillas
• 2-3 cups cooked, shredded chicken
• 4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
• 4 ounces Monterey Jack cheese, shredded (about 1 cup)
For Serving:
• Chopped tomatoes
• Diced avocados
• Chopped cilantro
• Lime wedges

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.
3. To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). Here's how it will be assembled: one tortilla, sauce, chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, sauce chicken cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's five layers of nearly the same thing except the final layer doesn't get any chicken.)
4. Bake uncovered for 20-25 minutes.
5. Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with tomatoes, avocado, cilantro and lime wedges, if desired.

Recipe Credit: Mel's Kitchen Cafe

White and Green Chicken Enchiladas

UPDATE: over the years as I've continued to make this enchilada recipe at least monthly, I've tweaked just a few things. I've added notes to the ingredients below but basically, I always add chopped, fresh cilantro to the filling + a squeeze of fresh lime juice. You can leave either or both out if you don't prefer them. Also, the green enchilada sauce can easily be replaced by salsa verde (Herdez is my favorite brand) or with this simple homemade version.

INGREDIENTS

Filling:
• 3 cups cooked, chopped chicken (a rotisserie chicken works great here or this simple method for quick, cooked shredded chicken)
• 2 cans (4-ounces each) green chiles, lightly drained
• 1 package (8 ounces) cream cheese, light or regular, softened and cubed
• 1 can (15-ounces) white or black beans, rinsed and drained (you can really use any type of bean you prefer here or leave them out)
• 1/2 cup chopped cilantro
• 1 tablespoon fresh lime juice
Sauce:
• 2 tablespoons butter
• 1/2 cup chopped onion (about 1/2 medium onion)
• 2 tablespoons flour
• 1/3 cup low-sodium chicken broth
• 1/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (8 ounces) green chile enchilada sauce (or salsa verde)
• 1/2 cup sour cream, light or regular
Assembly:
• 8 ounces (about 2 cups) Monterey jack cheese, shredded
• 8 medium (soft taco size) flour or corn tortillas
• Handful of chopped fresh cilantro for garnish

DIRECTIONS

1. Preheat the oven to 375 degrees. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken, black beans, cilantro and lime juice. Mix to combine. Set aside.
3. In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 2-3 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
4. Lightly grease a 9X13-inch baking dish. Spread 1/4 cup of the sauce in a thin layer on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas.
5. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I get about 8 enchiladas for this recipe).
6. Pour the white sauce over the top of the enchiladas and spread evenly. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

NOTES

Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Recipe Source: Mel’s Kitchen Cafe