Baked Potatoes in the Slow Cooker

Still too hot here to turn on the oven, but not hot enough for the air conditioning. All that will change this weekend, though. It's supposed to be 94 and May is a good month to relent and turn on the canned air. I'll be sad to close up all the windows--they won't be open again until October! This recipe for baked potatoes is so incredibly, ridiculously, insanely easy. They also taste better than oven baked potatoes. (Did you know that microwaves steam potatoes, not bake them?)

You will need:

slow cooker
baking potatoes
aluminum foil
2 paper towels



That's it! Scrub the potatoes super, squeaky clean and dry them completely. (I use my potato buddy. So adorable.) You can rub the skins with oil or butter and sprinkle them with salt, but I put butter and salt in the potato before eating it and I figure that's enough. Prick each potato a couple of times with a fork.



Wrap each potato tightly in the foil, place in the slow cooker and turn on low.



Take two paper towels (don't rip them apart from each other) and lay them across the top of the slow cooker, but not down into it. Place the lid on top. That will keep the moisture that builds up from dripping down onto the potatoes.



Cook on low for 10 hours or on high for 4-6 hours.
The potatoes turn a beautiful golden color inside, not white like in the oven. Cooking the potatoes this way gives them a richer, deeper flavor. (Please be careful unwrapping the foil because the potatoes are screaming hot.)



Top with butter,



sour cream,



cheese, etc. Bacon would be awesome, but I was out. Chives, too!




These are so filling that, paired with a salad, you really don't need anything else. Perfect for meatless night (which we do once a week). Absolutely perfect.



Enjoy!!

Taco Soup

A family favorite, I usually make this recipe in a slow cooker, but I made it on the stove top this time because I forgot to start it the night before. :) This meal is easy to make and lasts for at least two nights worth of meals. We usually have one bowl left, which I put in a container and freeze. When we collect enough of these mini meals in the freezer, we have Hodge Podge night and make everything. The kids love it because they can choose exactly what they want. I serve their choices on a cafeteria tray with all those individual compartments. Such fun!



1.5 lbs lean ground beef
1 onion
2 envelopes taco seasoning
3 cans Bush's Best Chili Beans (mild sauce)
1 can light kidney beans
16 oz tomato sauce
1 cup frozen corn (or one can with juice)
1/2 cup water (omit if using canned corn)
sour cream
cheddar cheese
Fritos scoops

Brown the ground beef with the onion and one envelope of the taco seasoning.



At this point you can add the beef and the rest of the ingredients to the slow cooker, set on low, and cook overnight or for at least 4 hours. Or just add everything to the pot on the stove and stir. (Do not drain beans.)



Cook for at least 3 hours. The longer the better really as it is even better the next day, like chili and spaghetti sauce. Serve with shredded cheddar cheese and a dollop of sour cream. We use those large Fritos Scoops to dip, except Tinker Bell who crushes up her Fritos and dumps them in the soup. This recipe is a nice departure from ho-hum taco night. Enjoy!

Cheesy Chicken Enchiladas

This recipe is one of my family's favorites. I got it out of one of my many, many cookbooks and gave it a healthy version makeover.


4 cooked, boneless, skinless chicken breasts
1 cup fat free sour cream
1 can Campbell's Healthy Request Cream of Chicken Soup (it's 98% fat free)
1/3 cup finely chopped onion
1 small can chopped green chilis, drained
1 cup shredded extra sharp cheddar cheese (plus a little extra)
6 whole wheat tortillas
salsa

Start by shredding your chicken breasts. You can chop them, but shredded tastes better. I don't know why. Mix the chicken, sour cream, soup, onion, chilis, and cheese in a large bowl.



More on the cheese...you can use 2%, of course. Personally, I don't like the taste. I can definitely tell that it is not...well, real cheddar cheese. (I just had a discussion about this with a friend. She says she can't tell, but I can so I don't use it.) It doesn't melt right either. But I do use lowfat mozzarella.

Back to the recipe. Whole wheat tortillas are in a galaxy far, far away from white flour tortillas. They have a better texture, are healthier, and actually add flavor to your dishes. A nutty flavor with depth that white tortillas can only dream about.




Now here's the part where you can experiment. I put about three big spoonfuls of mix onto each tortilla and end up with 6 enchiladas in a 9x13 dish. You could also wrap these like a burrito so that no gooey goodness leaks out, but I just fold them over a couple of times. I like the ends open and bubbly.




I spray the 9x13 with a little cooking spray before adding the enchiladas. It helps with clean-up since the cheese does tend to leak a little. Bake at 350 degrees for 20 minutes, remove from oven and add a little more cheese on top, then bake for another 5 minutes.





These taste completely indulgent and are a great comfort food without all the guilt. Except for the cheese...so maybe a tiny bit of guilt. :) Serve them with a little salsa on the side or even some extra sour cream.