- Minced Garlic
- Garlic Powder
- Mrs. Dash Fiesta Lime Seasoning
- sea salt
- black pepper
- cayenne pepper
- paprika
- garlic powder
- onion powder
- dried thyme
- dried parsley
- butter
- olive oil
- garlic powder
- lime juice
adapted from a recipe on Food.com
- Guacamole:
- fresh lime juice
- chopped cilantro leaves
- Quesadillas:
- ground cumin
- ground coriander
- shredded reduced-fat Monterey jack cheese
- Olive Oil
- Chopped Parsley
- Lemon Juice
- Chicken Pieces
- Garlic -- chopped
- bulksmoked turkey sausage or 1 lb Italian turkey sausage
- olive oil
- dried oregano
- dried basil
- black pepper
- kosher salt
via the Kitchn
Permalink at: http://www.thekitchn.com/easy-dinner-recipe-slowcooker-127016
• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!
• To cook these enchiladas in the oven, layer the rolled tortillas in a 9×13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.
• We haven’t tried it, but we so reason why this recipe couldn’t be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.
- frozen corn
- chili powder
- cumin
- salt
- your favorite salsa
via Slow Cooker from Scratch
- ricotta cheese
- dried italian herbs
- garlic powder
- kosher salt
- large egg
- pasta sauce
- chicken broth
- flour
- butter
- shredded Monterey Jack cheese
- soft taco shells
- sour cream
- ◦1 teaspoon dried oregano leaves
- ◦1 tablespoon of Olive Oil
- ◦1 cup chicken broth
- ◦1 teaspoon of pepper
- ◦1 teaspoon of garlic powder
- ◦1 teaspoon of onion powder
- ◦pinch of salt
- ◦1 lb lean ground beef
- ◦2 cups of shredded mozzarella cheese
- ◦1 cup grated Parmesan cheese