Monday, January 18, 2010


i Crocked my socks off this weekend. i Crocked black eyed peas. i Crocked tomato soup. i Crocked BBQ chicken.

hello, my name is MamaHall and i'm a Crockaholic.

and it's all Stephanie's fault.

i had a Crock recipe planned for today, and as much as i would love to have another slow-cooked meal for dinner tonight, i seriously need to give the Crock a rest. it was busy all weekend and it needs a break. it also needs a good cleaning. yes, i realize i'm talking about my Crockpot as though it has feelings.

i can't help myself. i *won* the book Make it Fast, Cook it Slow (thankyouverymuch A Heart For Home) and i love it to pieces. seriously, by the way i'm flipping and dog-earring through this book, i have a feeling the pages are going to be tattered and worn in no time. which is why i suggested to Ms. O'Dea that she come up with an iPhone App containing some of her recipes. not a bad idea, right? i'd totally use it. daily.

well. it's Monday and so without further Crock talk, here is my Menu Plan for the week, which includes my tried-and-true recipes plus, big shocker, a Crockpot recipe (one that i haven't tried yet!). click the links for recipes. happy menu planning, everyone!

wednesday: King Ranch Chicken (new & improved recipe below!)
thursday: family night, no cooking!

King Ranch Chicken
1 lg. onion

1 lg. green bell pepper
1 T. butter
1 10 oz. can Cream of Chicken soup
1 10 oz. can Cream of Mushroom soup
1 10 oz. can Rotel Diced Tomatoes and Green Chiles
1 dash garlic salt
1 T. chili powder
corn tortillas
4 boneless skinless chicken breasts
cheddar cheese

Sauté onion and bell pepper in butter on stovetop.
Add soups, Rotel tomatoes and chilies, garlic salt, and chili powder to sautéed mixture. Heat and mix thoroughly. In a 9x13 casserole dish, layer a little of soup mix, a few corn tortillas, and all 4 pieces of chicken. Pour a little more soup mixture over chicken and top with grated cheddar cheese.
Repeat layer of corn tortillas, soup mixture and cheese until all soup mixture is used.
Bake at 375˚F for 30 minutes or until bubbly. This recipe can be frozen/refrigerated and re-baked and is still delicious! (now i'm wondering if this could be done in the Crockpot somehow...?)

for more menus and recipes i urge you to visit Menu Planning Monday at