Jalapeno Ranch Enchiladas

I found rotisserie chickens on special at my local grocery store and bought a few of them. I love using rotisserie chicken, mostly because I'm lazy, but also because they usually have great flavor. This was something I made up to use up the last of the shredded chicken and the rest of the Creamy Jalapeno Ranch I had made earlier in the week.

3-4 cups shredded chicken
1 cup sour cream
2/3 cup Foodie Bride's Creamy Jalapeno Ranch (I could bathe in this stuff)
1 lime, juiced
Small handful of cilantro
1 jalapeno, seeded and cut into chunks
2 cups mozzarella cheese

Mix sour cream, Creamy Jalapeno Ranch, lime juice, cilantro and jalapeno in blender until smooth. In a large bowl mix shredded chicken, 1 cup mozzarella and 3/4 of the sour cream mixture. Fill flour tortillas with chicken and place, seam side down, in a greased 9x13 pan. Pour remaining sour cream mixture over enchiladas and top with remaining cheese. Bake at 350 for 15-20 min or until cheese is melted and chicken is warmed through.

Shredded Beef Tacos

2 lb beef roast, trimmed
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
2 tbsp Southwest-type seasoning (I used Pampered Chef)
1 tsp creole seasoning (Pampered Chef again)
2 cups beef broth

Mix chili powder, paprika, oregano, southwest seasoning, and creole seasoning in a small bowl until well mixed. Rub on both sides of the trimmed roast. Place in crock pot and pour in beef broth. Cook on high 6-7 hours or on low 8-9 hours, or until meat is cooked through and falls apart easily.

Remove roast from crock pot and shred with two forks. Add meat back to crock pot and stir.

Serve on flour tortillas with your favorite taco toppings.

Shepards Pie

My I-wish-I was-Irish husband requested this last week when I was making my menu and since it's only 197 degrees here right now, I figured it would be a good idea to bust out some heavier fall recipes. If I can't will the sun to just back up and leave us alone for a few days, then I will crank down the A/C and pretend it's November.

I found this recipe here, but I've written it below my changes and adjustments.

Olive oil
4 large carrots, finely diced
1 large onion, finely diced
2 lbs ground beef
1 cup frozen peas
1 can corn
2 tbsp dried oregano
3 heaping tbsp flour
2 tbsp butter
1 cup sweet red wine
2 tbsp ketchup
3 tbsp worcestershire sauce
1 1/2 cups beef broth
4 containers of pre-made mashed potatoes, or a large batch of homemade


In a large skillet saute carrots and onions in olive oil until tender. Add ground beef and cook until browned. Drain the fat and return to skillet. Add the oregano, peas and butter, stir until incorporated. Sprinkle in the flour and mix well. Add the wine, ketchup, worcestershire sauce and beef broth and simmer until warmed through and the gravy has thickened. Depending on how much flour you use, you may have to add more broth.

Grease a 9x13 pan and pour beef mixture in. Spoon warmed mashed potatoes over the top and bake in a 350 degree oven for 15-20 minutes.

Weekly Menu 8/7-8/13

Sunday- Chicken and pineapple stir fry with rice (never made it last week)

Monday- Chicken salad lettuce wraps, rice pilaf

Tuesday- Italian sausage and vegetable pasta (we LOVE this)

Wednesday- Chicken and creamy jalapeno ranch enchiladas, corn

Thursday- homemade macaroni and cheese, broccoli (another roll over from last week)

Friday- Shepards Pie

Saturday- Open. Maybe out to eat, maybe leftovers