Recipes

On Monday several of you requested two recipes. Here they are:

I made these last night and my kids loved them.

Slow Cooker Italian Shredded Beef Hoagies

-Boneless Roast, trimmed of fat (the recipe called for an arm roast)
-2 medium onions sliced into four sections
-1 can (14.5oz) Italian-seasoned diced tomatoes, undrained
-1/4 cup tomato paste

-Hoagie Buns
-2 cups shredded mozzarella cheese

Place onions at the bottom of slow cooker. Place beef on onions. In small bowl, mix diced tomatoes and tomato paste; pour over beef. (I usually will put some Italian Seasonings in mixture or you could just use a small jar of spaghetti sauce)

Cover; cook on low heat for 8 to 10 hours.

Remove beef from cooker; place on cutting board. Use 2 forks to shred. Return shredded beef to cooker. Spoon beef onto each bun and top with cheese. (I microwave sandwich for about 25 seconds to melt cheese)


Layered Chicken-Black Bean Enchiladas
(This recipe is super easy if you have your chicken already cooked.
Just open a few cans, layer, and bake. It is great for a crowd!)

-2 cups chopped or shredded cooked boneless skinless chicken breast
-2 tablespoons chopped fresh cilantro (optional)
-1 can (15 oz.) black beans, drained, rinsed
-1 can (4.5 oz.) chopped green chiles, undrained
-1 can (10 oz.) enchilada sauce
-8 corn tortillas
-1 1/2 cups shredded colby-monterey jack cheese blend
1 cup sour cream

Heat over to 375 degrees. Spray glass baking dish with cooking spray. In bowl, mix chicken, cilantro, black beans and chiles.

Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over the cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream. (sour cream could be eliminated)

Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand before serving. (Optional - top with sour cream)
taken from Betty Crocker-Easy Recipes