Ok, so this post is kind of random, but since we still have two birthdays to go this month I thought I'd break up the celebrating by sharing my favorite CrockPot recipe and cooking blog! If you haven't been to A Year of CrookPotting...go! Go, as soon as you finish reading this post, of course.
When it come to making dinner I have rules (shh don't tell the Cooking Goddess. I don't want her to give up on me or lose my privileges...more on that later)
One: Quick prep
Two: Use the least amount of bowls, dishes, pans etc as possible
Three: Healthy, inexpensive and easy
Four: One dish meals rock!
Five: If I make it everyone tries it! Then you get to vote if we have it again.
The other night I made Stephanie's Creamy Corn and Spinach Enchiladas CrockPot Recipe. You must know I've never made enchiladas in my life and really probably never would have because they seemed like too much work and would require multiple side dishes. Then I saw Stephanie's recipe and it included two veggies. So I thought what the heck...can I just say, "Oh, my Yum!" I did make a slight variation that worked out great. I realized after I had the enchiladas all rolled and in the pot that I'd bought "hot" sauce ( I don't do hot) so I vented the lid with a toothpick and turned it on the slowest setting ( 8 hours, maybe) while I ran errands. About two hours later which was also about half an hour before I wanted to serve dinner, I got home and mixed the enchiladas sauce, sour cream poured it over the enchiladas and then topped with cheese. They stayed together perfectly. I also used flour tortillas for half and low carb tortillas for the other half (her recipes are gluten free so she used corn.) The flour wouldn't have lasted much longer, but the low carb ones had plenty of holding power left.
Let me know if you make this or something else yummy...it's nice to share and COMMENT ;D (hint, hint...with Mychel-Anne deserting me I need interaction)