Tag: Rotel tomatoes

Slow-Cooked Chicken Tacos with Chipotle Aioli

Slow-Cooked Chicken Tacos

Have you ever had to cook two meals? Do you cook something that others will eat, then cook something healthy for yourself? I spent years doing that occasionally. I say “occasionally,” because it never lasted long. Preparing two meals because the kids or the hubs will not eat the low-fat, low-carb, low-calorie option was for the birds!

I have passed that stage in life. Greg is open to new tastes and flavors these days, Savannah doesn’t live at home, and Wes is so busy with school and coaching that he’s seldom home for dinner. However, if I were cooking something that everyone would enjoy these Slow-Cooked Chicken Tacos would be perfect.

Pop the chicken in the slow-cooker in the morning, and it’s ready at dinner. Use beef or pork if you prefer. Shrimp or fish also work well. Skip the slow-cooker, prepare as you chose then top with the Mango Jicama mixture and Chipotle Sauce.

 

Slow-Cooked Chicken Tacos with Chipotle Aioli
 
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Serves: 8
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Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 3 tbsp. reduced-sodium taco seasoning
  • 1-10-oz. can Rotel tomatoes
  • 1 c. shredded romaine lettuce
  • 1 c. chopped mango
  • ⅔ c. thin bite-size strips peeled jicama
  • ½ c. light mayonnaise
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • ½ to 1 tsp. finely chopped chipotle pepper in adobo sauce
  • 8 - 6" flour tortillas, warmed
  • Fresh cilantro
Instructions
  1. Place chicken in slow-cooker. Sprinkle with taco seasoning and pour in the can of Rotel tomatoes. Cover and cook on low for 7 to 8 hours on low. Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
  2. In a medium bowl combine lettuce, mango, and jicama, set aside.
  3. To make the chipotle aioli combine mayonnaise, lime juice, garlic and chipotle pepper with adobo sauce.
  4. To serve, add shredded meat to a tortilla, top with lettuce mango/lettuce mixture and chipotle aioli. Serve with cilantro and lime slices.
Notes
6" flour tortillas = 3 points each
1 tbsp. chipotle aioli = 2 points
All other ingredients = 0 points
Assembled as listed one taco = 5 points

Serves 4 to 8, depending on the points you have to use. I served these tacos with Lightened-Up Cowboy Beans. I will share this recipe soon.

You will have enough meat for leftovers. Store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.

 

Fritos or Doritos Pies

 

Frito-or-Doritos-Pies

Not Just Sunday Dinner is almost 4 years old!  The first recipe I ever posted was a Super Bowl recipe.  It was Hot Crab Dip and I posted it on February 1, 2011.  Honestly,  it amazes me that NJSD has grown as it has.  I have readers all over the world and I have a newspaper column in several small town newspapers…and it all started because I was bored.

Before moving to the farm I had a job that I loved, in Florida, as a Design Consultant.  I use the word “job” loosely because it was more fun than anything.  I worked for our builder, and friend, Mitch, and I basically shopped!  I selected the flooring, plumbing fixtures, lighting, paint colors, cabinets, etc. for his spec houses.  It was like building my own house again everyday.  I really enjoyed it!

When we moved to the country the housing market was on the mend, but finding another job like I had in Florida was not going to happen and I needed something to do.  I thought about a public job but I had been at home since Wes was born.  I felt that I was unqualified to do anything other than cook, clean, volunteer at school, or maybe drive a taxi for kids.

A friend in Florida had started a stamping blog.  I have always loved cooking and entertaining friends and family so a food blog just felt like a good fit and something I might enjoy doing.  I never imagined that it would last and I’m so glad that it has.  Besides being a mother, this is the best job I’ve ever had.  I have so much fun sharing tried and true recipes and new recipes that I have tested.  I love hearing from you via comments or emails.  Thank you for visiting my blog and helping it grow.

Today’s Super Bowl recipe is for Fritos/Doritos Pies.  This chili is not a “saucy” chili which makes it perfect for this Fritos/Doritos Pies.  The pies are like chili nachos.  I like to set up a Fritos/Doritos Pie Bar so my guests to build their own pies.  To supply your own Fritos/Doritos Pie Bar you’ll need small bags (1 1/8-oz. to 4 5/8-oz.) of Fritos, Cool Ranch Doritos, and Nacho Cheese Doritos.  I usually have bowls of shredded Cheddar cheese, sliced black olives, sour cream, jalapeños, and sliced scallions.   I have plastic spoons, in my the teams colors of course, and one last very important item, scissors.  You’ll need a pair of scissors for your guests to cut their bags lengthwise because you make the pies in the bags.  It’s so easy and fun and delicious!

 

Super Bowl Chili
 
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Ingredients
  • 1 tbsp. vegetable oil
  • 2 lb. ground beef
  • 1 lg. onion, chopped
  • 2 cloves garlic, minced
  • 3 (10-oz.) cans Rotel tomatoes with green chiles
  • 1 (8-oz.) can tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sugar
  • ½ tsp. ground red pepper
  • ½ tsp. black pepper
  • ½ tsp. dried oregano
  • 1 tsp. salt
  • 1 (16-oz.) can kidney beans, rinsed and drained
  • 1 (16-oz.) can black beans, rinsed and drained
  • small bags of Fritos and/or Doritos
  • Garnish: Cheddar cheese, sliced black olives, sliced scallions, jalapeños, and sour cream
Instructions
  1. Heat oil in a large Dutch oven. Add onions and sauté until translucent. Add beef and cook until no longer pink. Drain and return to pan. Add Rotel tomatoes, tomato sauce, chili powder, cumin, sugar, red pepper, black pepper, salt, and oregano. Stir to combine.
  2. Cover, reduce heat to low and simmer for 2 hours, stirring occasionally. Add beans and cook about 15 minutes.
  3. Cut bags of chips open lengthwise. Spoon chili with a slotted spoon on chips, into bags. Garnish with desired toppings. Serve with a spoon.