Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Crock Pot Dinners...two For One
0

3 posts in this topic

Here's a recipe that makes 2 dinners in one crock pot! We made this last week, the kids love it. I did both meals with no dairy but if you can have it, both would be wonderful with cheese! I skip a night in between the meals, so that nobody gets too sick of Mexican.

Chicken, bean and rice tacos with homemade enchilada sauce.

I love this because it's quick and easy, it bakes in a crock pot all day and requires little effort on my part. Plus, it's made to feed your family for two dinners (and, for our family of five, we always have enough left over for lunch!). The sauce is great, too...you'll use a little the first night, but save most of it for Mexican Lasagna another night. I like to sneak in a zucchini for extra vitamins, and believe it or not nobody noticed. Not even hubby!

This one is gluten, dairy, soy and egg free. You could add grated cheese if you wanted, and dairy or non dairy sour cream.

You need:

Chicken and Rice mix for two dinners:

two cups rice

one can black beans

one can corn

one jar salsa (check the label for gluten etc.)

1 cup water

three pieces of chicken (breasts or thighs or some combination of both)

one onion

chili powder

salt and pepper

corn tortillas (we use Mission brand)

lettuce, tomato, avocado etc. for toppings

Enchilada Sauce:

one zucchini

four cloves garlic

one large can pureed tomatoes (32 oz can)

two cans chili peppers, diced or whole

salt

chili powder

You Do:

Throw the rice, the can of beans, the can of corn, and the jar of salsa in a crock pot. Chop the onion, and put 3/4 of it in with the rice (reserve the rest for later). Stir them together. Add about a cup of water. Place the chicken on top of the rice mixture. If you are starting this early in the day, you can even put the chicken in frozen. Let it simmer on low all day long. Before dinner, take out chicken and pull all the meat off the bones. Shred chicken, and mix it back together with the rice mixture. Make the sauce: Chop the zucchini into chunks and throw it in the blender, then toss in the garlic. Add the tomato puree, the chilies, and the seasonings. Puree the sauce until very smooth and set out a bowl to top your burritos, put the rest away for the Mexican Lasagna another night. Prepare your toppings....lettuce, your pre-chopped onion, some avocado, cheese and sour cream if you want. Warm the tortillas in the microwave, and let everyone make their own burrito.

Put away the remaining chicken mixture and tortillas with the enchilada sauce for Mexican Lasagna...I usually make a different dinner in between to make sure no one gets sick of Mexican.

You can also do all the prep work the night before, and put the crockery part of your crock pot in the fridge overnight. The next morning, just take it out and plug it in...then all you have to do is shred the chicken and warm the tortillas and dinner's ready!

Mexican Lasagna

You Need:

Leftover crock pot rice, beans, chicken and corn mixturecorn tortillas

one can refried beansleftover homemade enchilada sauce

You Do:

Place a layer of corn tortillas on the bottom of a baking dish. I use one whole tortilla and then break some in half and line the edges. Spread half of the can of refried beans over the tortillas, then cover them with some sauce.

Layer half the chicken and rice mixture, followed by more sauce.Repeat the layers, finishing with a thick layer of sauce. I cut some tortillas into strips and decorated the top with them.

If you can have cheese, throw a layer of shredded cheddar over the rice layers and top with more shredded cheese.

Bake at 350 until browned and bubbly, about 25 minutes. Serve with a big green salad, and some dairy or non dairy sour cream if you can have it!

I usually have enough left over for lunch the next day. You don't really miss the cheese, because there's plenty of beans and sauce to make up for it!

0

Share this post


Link to post
Share on other sites


Ads by Google:
Here's a recipe that makes 2 dinners in one crock pot! We made this last week, the kids love it. I did both meals with no dairy but if you can have it, both would be wonderful with cheese! I skip a night in between the meals, so that nobody gets too sick of Mexican.

Chicken, bean and rice tacos with homemade enchilada sauce.

I love this because it's quick and easy, it bakes in a crock pot all day and requires little effort on my part. Plus, it's made to feed your family for two dinners (and, for our family of five, we always have enough left over for lunch!). The sauce is great, too...you'll use a little the first night, but save most of it for Mexican Lasagna another night. I like to sneak in a zucchini for extra vitamins, and believe it or not nobody noticed. Not even hubby!

This one is gluten, dairy, soy and egg free. You could add grated cheese if you wanted, and dairy or non dairy sour cream.

You need:

Chicken and Rice mix for two dinners:

two cups rice

one can black beans

one can corn

one jar salsa (check the label for gluten etc.)

1 cup water

three pieces of chicken (breasts or thighs or some combination of both)

one onion

chili powder

salt and pepper

corn tortillas (we use Mission brand)

lettuce, tomato, avocado etc. for toppings

Enchilada Sauce:

one zucchini

four cloves garlic

one large can pureed tomatoes (32 oz can)

two cans chili peppers, diced or whole

salt

chili powder

You Do:

Throw the rice, the can of beans, the can of corn, and the jar of salsa in a crock pot. Chop the onion, and put 3/4 of it in with the rice (reserve the rest for later). Stir them together. Add about a cup of water. Place the chicken on top of the rice mixture. If you are starting this early in the day, you can even put the chicken in frozen. Let it simmer on low all day long. Before dinner, take out chicken and pull all the meat off the bones. Shred chicken, and mix it back together with the rice mixture. Make the sauce: Chop the zucchini into chunks and throw it in the blender, then toss in the garlic. Add the tomato puree, the chilies, and the seasonings. Puree the sauce until very smooth and set out a bowl to top your burritos, put the rest away for the Mexican Lasagna another night. Prepare your toppings....lettuce, your pre-chopped onion, some avocado, cheese and sour cream if you want. Warm the tortillas in the microwave, and let everyone make their own burrito.

Put away the remaining chicken mixture and tortillas with the enchilada sauce for Mexican Lasagna...I usually make a different dinner in between to make sure no one gets sick of Mexican.

You can also do all the prep work the night before, and put the crockery part of your crock pot in the fridge overnight. The next morning, just take it out and plug it in...then all you have to do is shred the chicken and warm the tortillas and dinner's ready!

Mexican Lasagna

You Need:

Leftover crock pot rice, beans, chicken and corn mixturecorn tortillas

one can refried beansleftover homemade enchilada sauce

You Do:

Place a layer of corn tortillas on the bottom of a baking dish. I use one whole tortilla and then break some in half and line the edges. Spread half of the can of refried beans over the tortillas, then cover them with some sauce.

Layer half the chicken and rice mixture, followed by more sauce.Repeat the layers, finishing with a thick layer of sauce. I cut some tortillas into strips and decorated the top with them.

If you can have cheese, throw a layer of shredded cheddar over the rice layers and top with more shredded cheese.

Bake at 350 until browned and bubbly, about 25 minutes. Serve with a big green salad, and some dairy or non dairy sour cream if you can have it!

I usually have enough left over for lunch the next day. You don't really miss the cheese, because there's plenty of beans and sauce to make up for it!

Sounds good! I'm a crock pot AND Mexican fiend!!!!

0

Share this post


Link to post
Share on other sites
Sounds good! I'm a crock pot AND Mexican fiend!!!!

Me too!! Thanks so much!! You just helped me with two dinners for this week!! And, my daughter is free of all of that, so I won't have to make any modifications!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,354
  • Topics

  • Posts

    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined