Super Simple 5 ingredient Crockpot Chili

White Chicken Chili

  • Servings: 6
  • Difficulty: easy
  • Print



  • 2-3 Chicken breasts
  • 1 tsp. better than chicken bouillon paste (or 1 chicken bouillon cube)
  • 1 cup water
  • 1 (16 oz) jar salsa (hot or medium turn out best)
  • 2 (14 oz) cans great northern beans
  • 1 (10 oz) bag of mozzarella cheese


  1. Place chicken, bullion, water, salsa, and beans in a crockpot. Cook on low 5-7 hours.
  2. Shred the chicken. Cook on low for another hour.
  3. Once the soup is ready to serve, add the cheese slowly, stirring as you go. Pour the cheese into the crockpot in small amounts, letting it melt before adding more. If you add too much at one time it can become clumpy.
  4. Serve with tortilla chips.


Such a versatile meat

Russ and I recently decided that taco Tuesday should be honored in our home. However we thought it would be fun to mix it up and basically make it Mexican Tuesday… Maybe we should consider switching things to Mexican Monday… Anyway, so we pick a meat and then choose what kind of Mexican dish we’re making. Last week was pork. So we chose pork carnitas as our cooking technique and tacos for last week. Taquitos with the frozen left overs this week. Last week we through the meat in a tortilla with a fresh peach salsa made with peaches we had picked at Apple Annie’s a few days prior and YUM. It was a unique combo but the carnitas was a tad spicy and the peach salsa really balanced it out so nicely. This week we changed the flavor of the meat slightly and made up some taquitos and once again YUM. So we will definitely be making this again!!

Pork Carnitas Tacos

  • Servings: 6
  • Difficulty: Easy
  • Print


  • Pork Carnitas (recipe here)
  • Fresh Peach Salsa
  • fajita size flour tortillas


  1. Follow directions to prepare pork carnitas on blog.*
  2.  Prepare fresh peach salsa.**
  3. Fill tortilla with meat and salsa. Additional diced white onion and cilantro can be added if desired.
  4. Enjoy!

*We chose not to roast all of the meat in the oven once it was cooked through. We froze more than half of what was left in the juices.


Fresh Peach Salsa

  • Servings: 6
  • Difficulty: easy
  • Print


  • cup peaches (diced, about 2 peaches)
  • cup diced tomatoes
  • 1/2 cup diced red onions
  • 1/4 cup chopped cilantro
  • jalapeno chilies (minced)
  • tablespoon lemon juice
  • teaspoons sugar
  1. Combine all ingredients in small bowl and mix to incorporate.
  2. Store in airtight container in refrigerator.

Pork Carnitas Taquitos

  • Servings: 6
  • Difficulty: easy
  • Print



  • Pork Carnitas (left overs!)
  • 1 (7 oz.) can green chiles
  • 1 T. brown sugar
  • Mexican shredded cheese
  • fajita size flour tortillas
  • Olive oil


  • Mexican Crema
  • cilantro
  • jalapeno slices (fresh or pickled)


  1. Preheat oven to 425 degrees. Place a piece of parchment paper onto a cookie sheet.
  2. Throw 2-3 cups of carnitas into a frying pan. Add green chili’s and brown sugar. Stir to incorporate and cook on medium-low heat until heated through, stirring occasionally.
  3. Fill tortillas with meat and cheese. Roll up, place taquitos seam side down on cookie sheet. Generously brush olive oil onto taquitos.
  4. Place taquitos in oven and cook for about 15 minutes. Once the taquitos are beginning to brown on the edges they’re done.
  5. Top with sour cream, cilantro, and jalapenos. Enjoy!


Can’t beat deep fried Mexican food!

We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.

Beef Chimichangas

  • Servings: 10
  • Difficulty: easy
  • Print

beef chimichangas.JPGIngredients

  • 3 lb boneless beef rump, cut into one inch cubes
  • 1 T chili powder
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 T flour
  • 2 T canola oil
  • 2 onions, chopped
  • 3 tsp jalapeno, minced
  • 2 T garlic, chopped
  • 2 ¼ c beef broth
  • ¼ c red wine vinegar
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • ¼ c lime juice (about 3 limes)
  • ½ c fresh cilantro, chopped
  • 10 flour tortillas, warmed in the microwave
  • Oil for frying
  • 2 ½ c shredded pepper jack cheese
  • 2 c lettuce, shredded
  • 1 c sour cream
  • ½ c tomatoes, diced


  1. In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
  2. When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
  3. In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
  4. Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.

source: blogchef


You don’t have to like seafood to enjoy these tacos!

Seafood Tacos

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 lb. bag salad shrimp
  • 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
  • 1 red pepper, finely chopped
  • 4 green onions, chopped
  • ½ bunch of cilantro, chopped
  • Juice of 1 lemon
  • Juice of 2 limes
  • Salt & pepper
  • Hot sauce (I like Valentina Salsa Picante)
  • Crispy corn tostada shells
  • Farmer’s Cheese (Cotija) or Feta, crumbled
  • Sour cream


  1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir.
  2. Add salt, pepper and hot sauce to taste.
  3. Serve on tostada shells with cheese, sour cream and more hot sauce.

source: Brent Bird

Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Turkey Fajita Burgers

  • Servings: 5-6
  • Difficulty: easy
  • Print



  • 1 tsp. dried oregano
  • ¾ tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 1 lb. ground turkey
  • 1/3 cup jarred salsa
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow or orange bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 clove garlic, minced
  • Whole-wheat tortillas or burger buns
  • Mayonnaise mixed with a bit of Siracha
  • Guacamole or sliced avocado
  • Lettuce
  • Salsa


  1. In a bowl, gently mix together the seasonings, ground turkey and salsa.  Form into burgers and grill, outside or in, on an oiled griddle.  Keep warm.
  2. Heat a small amount of oil in a skillet over medium heat.  Add the peppers, onion and garlic and cook till slightly softened.
  3. Warm the tortillas, spread with mayo and guacamole, add the burger, onion and pepper mixture, lettuce, salsa and any other desired toppings.  Wrap and serve.

Smoky, smothered Mexican goodness.

I made these for Michaela, wrote down the recipe and then couldn’t find it.  She was devastated when I told her I could not find it, like some of the light just left the world… just kidding, but they are really good!

Smoky Chipotle Chicken Enchiladas

  • Servings: 4
  • Difficulty: easy
  • Print




  • 6-8 Flour tortillas
  • 1/2 small onion, diced
  • 1-2 tsp. olive oil
  • 1 can red enchilada sauce
  • 1/2 c. sour cream
  • 1/2 c. milk
  • 1 chipotle chili from can, diced
  • 2 c. shredded or chopped chicken
  • 1/4 c. finely diced cilantro
  • 1 chipotle chili from can, diced
  • 1/2 c. softened cream cheese
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded cheddar


  1. Preheat your oven to 350 F.
  2. In a saucepan, sauté the onion in the olive oil until translucent.
  3. Mix in the enchilada sauce, sour cream, milk, and first chipotle pepper, let heat on low.
  4. Except for the cheddar cheese, mix the remaining ingredients in a bowl.
  5. Add 1/3 of the sauce from the pan to the bowl.  Mix well.
  6. In an 8×8 in. baking dish, pour in enough sauce to cover the bottom.
  7. Roll chicken filling from bowl into tortillas.  Place them in the pan as you go, packing them together.
  8. Pour the remainder of the sauce on top.
  9. Sprinkle the cheddar cheese on top.
  10. Cover with foil and bake at 350 F for 20 minutes.
  11. Remove the foil and cook for an additional 5 minutes.

These burritos are the bomb

Braised Pork Burritos

  • Servings: 8-10
  • Difficulty: easy
  • Print



  • 3 lbs pork loin or roast, cubed
  • 2 T oil
  • 1 onion, sliced into rings
  • 2 cloves garlic, minced
  • 7 oz. chopped green chiles
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 2 green peppers, sliced into rings
  • 1 tsp salt
  • 1/2 c cilantro, washed and chopped
  • 1 T red wine vinegar
  • 1/4 c water
  • flour tortillas
  • chopped tomatoes
  • sour cream
  • lime juice


  1. Brown pork in hot oil. Remove and set aside.
  2. Fry onion, garlic, and peppers in pan until limp.
  3. Add all but last 4 ingredients. Cover and simmer for 1 hour.
  4. Serve with tortillas and toppings.

source: Lisa Hawks