Southwestern Beef Wraps

***from www.ourbestbites.com***

I just discovered these and the are fast, easy and yummy!

1 onion, chopped

2 1/2 lbs (approx) beef roast, trimmed of fat but left whole

1 heaping tsp chili powder

1 heaping tsp garlic powder

1 heaping tsp cumin

1 heaping tsp Kosher salt

2 bell peppers (you can use 2 green or mix it up but make sure at least one is green), chopped

1 can Mexican-style diced tomatoes or 1 can Rotel tomatoes (but I've also used regular diced and it was still good)

So make sure you follow these directions:

Combine spices into a small bowl and then rub all over the roast and make sure it's coated.

Place chopped onion in bottom of crock pot. Then layer with roast, then chopped peppers, then can of tomatoes. Cook on high for 5-6 hours or low for 8-9 hours OR I personally start this in the morning, cook to boiling on high and then lower the heat to low for the rest of the day until dinnertime.  About 30 minutes before dinner (but once meat is cooked) shred meat with two forks and then let simmer in the juices for the next 30 minutes.

Serve with tortillas, cheese, sour cream, salsa, guacamole, etc, etc.

We serve ours with black beans and lime-cilantro rice (recipe also posted).

Sticky Chinese Chicken

I made this a few weeks ago and the fam loved it! It's also super easy...can't beat that!


Sticky Chinese Chicken

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 cup crushed seasoned croutons
1/4 cup cornstarch
2 TBS soy sauce
scallions

Mix crushed croutons (I use my Magic Bullet and get them into crumbs.) and cornstarch together. Add soy sauce and mix well. Add chicken and coat thoroughly. Cover and put into refrigerator for at least 30 minutes.

Heat 1/4 inch of vegetable oil in skillet. Make sure it's nice and hot! Add chicken, turn heat down to medium low and cover. Cook for 15-20 minutes, turning about 4 times during cooking.

Drain on paper towels and garnish with chopped scallions. Serve over rice or chow mein.

Chicken & Sage Mushroom Gravy

From Southern Living...

1 1/2 lbs thin-sliced boneless, skinless chicken breasts

1/4 tsp salt

1/4 tsp black pepper

3 T oil

10 oz sliced mushrooms

2 T flour

1 14 1/2 oz can chicken broth

1/4 tsp dried sage

1/8 tsp nutmeg

Season chicken on both sides with 1/8 tsp of both salt and pepper.  Heat 2 T of oil in large skillet and saute for 3 minutes.  Turn and saute for an additional 2-3 minutes or until chicken is cooked throughout.  Remove.  Add remaining 1 T of oil and the mushrooms to the skillet and cook for 5 minutes stirring occasionally or until softened and lightly browned.  Sprinkle flour over mushrooms and cook for 1 minute.  Gradually stir in broth.  Add dried sage, nutmeg and remaining 1/8 tsp of salt and pepper and simmer for 2 minutes.  Add chicken and simmer until heated throughout.  Serve over egg noodles.  Enjoy!