Italian Cream Cheese Chicken

Someone sent me a couple of new crockpot recipes to try, and this one came out great. It is the perfect Monday recipe because it requires very little effort and comes out great. I will say that I wouldn't describe the flavor as "Italian", but it was great.

Italian Cream Cheese Chicken
Serves 4

4-6 Boneless, Skinless Chicken Breasts
1/2 C Water
2 Packages Dry Italian Salad Dressing Mix
1 Can Cream of Chicken Soup
1 8oz Package Cream Cheese (Room Temperature)
1 16oz Package Frozen Broccoli Cuts

1) Place Chicken in Crock Pot
2) Combine Water and Italian Salad Dressing Mix and Pour Over Chicken
3) Cook on Low for 3-4 Hours, or 3-4 Hours on High if Chicken is Frozen
4) Mix Soup and Cream Cheese Together, Stir into Chicken
5) Cook an additional Hour or Two on Low
6) Serve over Rice or Pasta

Slow Cooker Cranberry Meatballs

This recipe is a take on the traditional cocktail meatballs that are made with grape jelly. These are good for the holidays because they are instead made with cranberry sauce. They are very easy to make and taste great.

Slow Cooker Cranberry Meatballs

1 Can (16oz) Whole Berry or Jellied Cranberry Sauce
3/4 Cup Chili Sauce
1/4 Cup Water
2 Pounds Frozen, Fully Cooked Meatballs, Completely Thawed

1) Put the cranberry sauce, chili sauce and water in slow cooker and stir to combine. Add the meatballs and stir to coat them with the sauce

2) Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.

Pork Carnitas & Cilantro Lime Rice (Chipolte Copycat)

I found a great recipe in People Magazine which is from Marcela Valladolid's book Fresh Mexico. It was advertised as a recipe that could feed a family of 4 for under $10, which is why I tried it. The recipe is for tacos, but I instead modified the recipe a little to make this a knockoff Chipolte Carnitas Burrito Bowl. If you would prefer tacos, skip the rice recipe and just add tortillas.

Pork Carnitas
Serves: 4
1 1/2 lbs. pork shoulder (Boston butt) cut into 1 1/2 inch pieces
1 tsp. salt
2 tsp. black pepper
2 tsp. dried oregano
1/2 large onion, cut into 4 pieces
2 garlic cloves
1/2 tsp. ground cumin
1 avocado, halved, pitted, sliced
Fresh Cilantro
Salsa
*Other Chipolte-esque toppings such as: pico de gallo, corn, beans, cheese, sour cream, etc. that you prefer
Lime Cilantro Rice

1 tsp. butter
2 tsp. fresh cilantro
2/3 C white basmati rice
1 1/2 C water
1/2 tsp. salt
2 limes

For Pork:

1) Toss pork in bowl of slow cooker with salt, black pepper, dried oregano and cumin. Place onion pieces and garlic on top of the pork. Cover the slow cooker and cook on low setting for 6 hours or until meat is very tender and falling apart.

2) Using slotted spoon, transfer pork to cutting board. Discard onion and garlic pieces. Using fingers, shred the pork. Transfer pork to platter.

For Rice:

1) In a saucepan, heat butter over low heat, stirring until it is melted.

2) Add rice and juice of 2 limes, stir for 1 minute

3) Add water and salt and bring to a boil.

4) Cover rice and simmer on low until rice is tender and water is absorbed - about 25 minutes

5) Add cilantro and fluff with a fork.

Then...Chipole-it-up; I put the rice and beans on the bottom and then pork and toppings on top. This was pretty darn similar to Chipolte and very good. I will definitely make this one again.