Slow Cooker Enchilada Orzo

Ingredients:

1 (14.5-ounce) can fire roasted diced tomatoes
1 (10-ounce) can Old El Paso™ mild enchilada sauce*
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
½ cup vegetable broth, or more, as needed*
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, drained and rinsed*
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
2 cups uncooked orzo pasta*
2 tablespoons chopped fresh cilantro leaves

Instructions:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn and black beans into a 6-qt slow cooker.; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more vegetable broth as needed until the desired consistency is reached.
4. Serve immediately, garnished with cilantro, if desired.

Link: https://damndelicious.net/2014/12/01/slow-cooker-enchilada-orzo/

*dee’s notes:
i use the hot enchilada sauce as we like flavorful things
and this time, i did two cans of black beans and a heavy one cup of orzo. I used water in place of broth.
you can eat it in a bowl, make nachos out of it, or put it in them little street taco tortillas with fixins!

Chocolate Chip Snowball Cookies

Ingredients

1 cup unsalted butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 cup mini chocolate chips
Additional powdered sugar for rolling

Instructions

Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Mix butter, 1/2 cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)

Crock-Pot Mac & Cheese

8 ounces macaroni, cooked and drained
2 tablespoons oil
1 (13 ounce) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
3 cups shredded sharp cheese
1/4 cup melted butter

Toss cooked macaroni in 4 tablespoons oil in large bowl
Add all remaining ingredients
Pour into lightly greased crock-pot
Stir well
Cover and cook on low for 3-4 hours
Stir occasionally

*Optional: Stir, then sprinkle top with additional shredded cheeses after 3 hours & allow to melt before serving

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Shepherd’s Pie Recipe (Healthier Style)

https://www.foodnetwork.com/recipes/ellie-krieger/shepherds-pie-recipe-1940483

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cranberry orange muffins

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Taco Soup

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Orzo Salad

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Oven Baked Fajitas

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