Refried Bean and Pumpkin Enchiladas

2 cans of refried beans (395ml each)
1 cup of puréed pumpkin (cooked fresh or canned)
1 ½ cups of salsa (your favorite)
1 ½  tsp of  cumin
1 tsp of oregano
1 cup of grated sharp cheddar
8 - 10 tortilla shells

Topping
2 table spoons of green onion or chives

¼ cup of salsa
¼ cup of grated cheese
 

1.     In a large pan heat refried beans, pumpkin, salsa, cumin and oregano on medium heat until heated through about 10-15 minutes. Stir often.

2.    Add grated cheese and mix.

3.    Remove from heat and let cool enough to handle.

4.    Preheat oven to 350 degrees.

5.    Take about 1/2 cup of bean mixture for each tortilla and roll then place in baking dish. Will make about 8-10 enchiladas.

6.    Cover enchiladas with remaining salsa, cheese and green onions and bake for 35-40 minutes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	564
% Daily Value*
Total Fat 23.4g	30%
Saturated Fat 13.4g	67%
Cholesterol 43mg	14%
Sodium 2005mg	87%
Total Carbohydrate 63.9g	23%
Dietary Fiber 11.6g	42%
Total Sugars 6.1g
Protein 24.8g
Vitamin D 1mcg	4%
Calcium 528mg	41%
Iron 6mg	31%
Potassium 448mg	10%

Mexican Spice Mix

4 tbsp of chili powder
2 tbsp of cumin
2 tsp of salt
2 tsp of pepper
2 tsp of powdered garlic
2 tsp of dried oregano
2 tsp of dried chives
 

1.     Mix all ingredients in an air tight container or spice mill.

2.    You can use this to season meats for taco’s or as a dry rub for BBQ.

 

What's in the Pantry Crockpot Chili

2 lbs of lean ground beef
½-1 tbsp of chili powder
1 tbsp of cumin
1 ½ cups of salsa
1 sweet pepper, chopped
1 can of black beans, rinsed
½ cup of frozen corn

1.     Brown ground beef with chili powder and cumin at medium- high heat and place in Crockpot.

2.    Add all remaining ingredients and cook on low for 6-9 hours or high for 3-5 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	349
% Daily Value*
Total Fat 10.3g	13%
Saturated Fat 3.6g	18%
Cholesterol 135mg	45%
Sodium 593mg	26%
Total Carbohydrate 13.5g	5%
Dietary Fiber 3.7g	13%
Total Sugars 3.5g
Protein 49.5g
Vitamin D 0mcg	0%
Calcium 47mg	4%
Iron 31mg	170%
Potassium 989mg	21%

Crockpot Tex-Mex Meatloaf

2 lbs of ground beef, lean
1 egg, beaten
½ cup of salsa (your favorite)
½ cup of bread crumbs
1 tsp of chili powder
1 tsp of oregano
2 tsp of garlic powder
½ cup of grated zucchini
Pepper to taste

1.     Mix all ingredients in a bowl and form into a short log

2.    Place in Crockpot and cook on low for 6-8 hours.

Crockpot Salsa Verde Chicken

2 lbs of skinless boneless chicken thighs
1 can of black beans rinsed
1 cup of Salsa Verde
½ cup of corn (frozen is ok)
4oz of cream cheese

1.     Place chicken, beans, corn and Salsa Verde in Crockpot.

2.    Cook on low for 6-8 hours or high for 3-5 hours.

3.    ½ hour before serving stir in cream cheese.

4.    Serve on rice or in tortillas with peppers, lettuce and/or tomatoes.

Nutrition Facts
Servings: 4
Amount per serving
Calories	446
% Daily Value*
Total Fat 19.3g	25%
Saturated Fat 8.3g	41%
Cholesterol 222mg	74%
Sodium 710mg	31%
Total Carbohydrate 16.5g	6%
Dietary Fiber 5.1g	18%
Total Sugars 2.6g
Protein 52g
Vitamin D 0mcg	0%
Calcium 82mg	6%
Iron 8mg	42%
Potassium 386mg	8%

Crockpot Ranch Taco Soup with Chicken Meatballs

Ranch Seasoning (Click for recipe)
1 can of diced tomatoes
1 can of black beans rinsed
1 tbsp of chili powder
1 tsp of cumin
1 tsp of oregano
½ cup of frozen corn
1 small zucchini chopped
½ cup of sweet onion, chopped
1 sweet pepper chopped
4 cups of low sodium chicken broth

Mexican Chicken Meatballs (click for Recipe)

1.     Make chicken meatballs the night before.

2.    Place all ingredients into Crockpot.

3.    Cook on low for 6-8 hour or high for 2-4 hours

Mexican Chicken Meatballs

1 to 1 ½ pounds of ground chicken

1 egg

2 tbsp of bread crumbs

1 tsp of parsley

1 tsp of chili powder

½ tsp of salt

1.     Preheat oven to 375 degrees Fahrenheit

2.    Mix all ingredients together

3.    Using an ice cream scoop, scoop out and roll into balls the chicken mixture and place on a lined cookie sheet.

4.    Bake for 20-25 minutes or until cooked

5.    Once cooled refrigerate or freeze for future use.

Nutrition Facts
Servings: 6
Amount per serving
Calories	236
% Daily Value*
Total Fat 9.3g	12%
Saturated Fat 2.6g	13%
Cholesterol 128mg	43%
Sodium 323mg	14%
Total Carbohydrate 1.9g	1%
Dietary Fiber 0.3g	1%
Total Sugars 0.2g
Protein 34.1g
Vitamin D 3mcg	13%
Calcium 27mg	2%
Iron 2mg	9%
Potassium 299mg	6%

Crockpot Chili Verde

1 pound of browned ground beef
1 jar of Salsa Verde (Green Salsa found in the Mexican section of the store)
1 can of rinsed black beans
1 can of rinsed red kidney beans
2 chopped sweet pepper
1 small zucchini chopped
½ of sweet onion chopped
1-2 tbsp of chili powder
½ tbsp of cumin
1 tsp of oregano

1.     Add all ingredients to Crockpot and stir

2.    Cook for 6-8 hours on low or 2-4 hours on high

3.    Serve with buns and anything else you might like with your chili (grated cheese, dollop of sour cream, green onions)

Crockpot Salsa Verde Pulled Pork

2-3lb trimmed pork shoulder roast
1 jar of salsa verde

1.      Place pork roast in Crockpot.

2.    Pour salsa verde on roast.

3.    Cook on low 8-10 hour or high 4-6 hours.

4.    Remove roast from Crockpot and shred.

5.    Add about ½-1 cup of remaining sauce to shredded pork.

6.    Serve in tortillas or tacos with taco fixings.

Nutrition Facts
Servings: 8
Amount per serving
Calories	447
% Daily Value*
Total Fat 34.6g	44%
Saturated Fat 12g	60%
Cholesterol 120mg	40%
Sodium 303mg	13%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	0%
Total Sugars 1g
Protein 28.8g
Vitamin D 0mcg	0%
Calcium 0mg	0%
Iron 2mg	9%
Potassium 0mg	0%