Slow Cooker Chicken Enchilada Pasta

 

Creamy, cheesy, packed with flavor and comes together with little effort. From Secret Sauce which I subscribe to. This makes 10 servings or 5 meals for two. I freeze the meat sauce and cook the pasta fresh for 2 servings. Lime juice added to the heated sauce, adds zing. Top with a little shredded cheddar cheese, cilantro and fresh jalapeno. Super good!

Ingredients:

• 6 boneless, skinless chicken breasts
• 16 ounce enchilada sauce ( purchased New Mexico Red Chili Sauce at Lucky's )
• 1 cup chicken stock
• 2 large red onions, diced
• 6 garlic cloves, minced
• 2 teaspoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounce cream cheese
• shredded cheddar cheese, to taste
• fusilli pasta, cooked 1 minute less than package instructions
• EVOO, drizzled on cooked pasta
• 1 tablespoon fresh lime juice ( this is for 2 servings)
• fresh cilantro, chopped, to taste
• fresh jalapeno pepper, chopped, to taste

Directions:

Combine the enchilada sauce, chicken stock, onion, garlic, cumin, smoked paprika, oregano, salt and pepper in a lightly greased slow cooker.

Add the chicken breast and combine.

Cook on low for 5 hours.

Shred the chicken directly in the sauce. Add the cream cheese and stir until melted. Taste for salt and pepper.

Cook the pasta, drain, drizzle with EVOO and add salt to taste. Add lime juice to the sauce, combine the sauce to the pasta and cover, allow to sit for 5 minutes.

Place servings in heated bowls and top with cheddar cheese, cilantro, and fresh jalapeno. 

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Applesauce Coffee Cake

 This recipe is from my friend Shari Simonds. Made with gluten-free flour and a pecan streusel. Easily doubled into a 13x9-inch baking pan.

Ingredients for Streusel Topping:

• 1/4 ci[ brown sugar
• 1 tablespoon butter, softened
• 1/2 teaspoon cinnamon
• 1/4 cup chopped pecans (I like alittle more)

Ingredients for Cake:

• 1 cup measure for measure King Arthur gluten-free flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 egg, at room temperature, beaten
• 1/2 cup applesauce
• 1/4 cup canola oil
• 1/2 teaspoon vanilla

Directions for Streusel Topping:

Combine all ingredients into a small bowl and set aside.

Directions for Cake:

Combine all the dry ingredients.

Combine all the wet ingredients.

Add the dry ingredients to the wet ingredients and well blended.

Pour into a well-greased 8x8-inch baking pan and spread evenly.

Sprinkle the streusel topping evenly over the top.

Bake at 350-degrees for 25-30 minutes.

Layerless Lasagna

 

Debatable if this is easier than layered lasagna, however, I like that you can freeze portions without the pasta. Gluten-free pasta freezes ok, but definitely better prepared fresh. The original recipe is from Giadzy. I did tweek a bit... Makes enough for 6 hungry guests. I prepared 4 servings of pasta. Dinner immediately and dinner later in the week. I also froze 2 servings for later. Refer to 2/17/2026 Giada's Maple Dijon Vinaigrette for the Spicy Oregano Salt recipe. Add the Lemon Peel.

Ingredients:

•  Jovial Malfalda gluten-free pasta, prepared according to packagae instruction, less one minute
• 1 teaspoon Spicy Oregano Salt, divided ( see note above)
• 1 tablespoon EVOO
• 1 garlic clove, minced
• 1 5 ounce container baby spinach
• 1 container whole milk ricotta
• 1 pound sweet Italian sausage
• 1 large onion, red or yellow, diced
• 1 jar Rao Marinara, just shy of 1/2 cup
• Spice House Italian Blend, to taste
• 1-2 cups mozzarella cheese, shredded
• fresh grated Parmigiano

Directions:

Preheat oven to 425 degrees.

In a large skillet over medium heat, heat the 1 tablespoon EVOO.  Add the garlic and 1/2 teaspoon Spicy Oregano Salt. Cook about 1 minute. 

Add the spinch, stirring until wilted. Remove to a medium bowl. Drain any excess water. Chop with scissors. Add the ricotta cheese and mix until combined. Set aside.

Wipe out the skillet, return to medium heat and add the Italian sausage. Cook undistrubed for 3 minutes, then break apart with a wooden spoon. Cook another 5 minutes, until browned.

Add the onion and the Italian Blend, to taste. Cook about 3 minutes. Stir in the Rao marinara and the remaining 1/2 teaspoon Spicy Oregano Salt.

Cook the pasta, adjusting time to 8 minutes. Drain and add to the sauce. Combine.

Grease you baking pan with EVOO.

To assemble: add pasta mixture, fresh Parm, shredded mozarrella, and finally seal with the ricotta mixture.

Bake uncovered for 20-25 minutes until bubbly and golden brown. Allow to cool 5-10 minutes.

Giada Marinated Chicken

 

This truly is a fantastic, easy, yummy recipe. Easy to scale up or down. The beauty of herbs, tang of lemon juice and who does not love a good olive oil? If feeling rushed, just rub chicken pieces with olive oil, sprinkle herb mixture on each side and grill according to directions. Squeeze lemon juice over the chicken once off the grill. (The picture does not show thin, butterflied pieces).

Ingredients:

• 4 boneless, skinless chicken breasts, butterflied and halved; making a total of 8 pieces
• 2 1/2 teaspoons each dried rosemary, garlic powder, fennel, thyme, and oregano
• 2 teaspoons salt
• 1/4 cup lemon juice
• 1/4 cup EVOO

Directions:

Place rosemary, garlic powder, fennel, thyme, oregano and salt in a spice blender and process until well combined.

Combine the lemon juice, spice mixture and olive oil. In a shallow dish arrange the 8 chicken pieces and pour the lemon juice and olive oil to coat. Marinate in the refrigerator for 2 hours and up to 6 hours

Remove from the marinate and on a medium high grill, cook 4-5 minutes on one side, flip and another 3 minutes.

Allow to sit for 5 minutes before serving.

White Pesto Sauce

 

This recipe originates from Giadzy. I ended up doubling the ingredients for the white pesto, to use the entire container of ricotta. I also added roasted chicken, sundried tomatoes, cooked spinach and used Jovial gluten-free shells. This was yummy!

Ingredients:

• 1 cup walnuts, toasted
• 1 cup whole milk ricotta cheese
• 1 cup grated Parmesan cheese
• 1/2 cup EVOO
• 2 cloves garlic, minced
• 2 teaspoons grated lemon zest
• 1 teaspoon salt
• fresh torn basil, to taste
• 1 cup frozen spinach, partially cooked
• 4 sundried tomatoes with oil, cut up, use more if desired.
• cooked chicken, 1/2 cup per serving or so

Directions:

Pulse the walnuts in a food processor until finely chopped. Add the ricotta, Parmesan, EVOO, lemon zest, basil and salt. Process until well combined. Tranfer to a bowl.

Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water. Drain the pasta.

Combine the cooked spinach, cooked chicken and sundried tomato. Heat gently.

Place portions of pasta into serving bowls, add 1/4 cup white pesto per serving and enough pasta water to desired consistancy.

Add the chicken mixture to each bowl and combine. Adjust salt and enjoy!

Warm Multi-Layer Enchilada Dip

 

This recipe is from The Secret Sauce. I inadvertantly happen on these Organic Corn Dippers at Trader Joe's. With this recipe I created a similar dish we always order at our favorite Mexican restaurant in Boulder, Santos. I would rather eat this than any dessert...

Ingredients:

For the dip:

• 1 pound lean ground beef
• 1 1/2 tablespoon taco seasoning (I use homemade: Taco Seasoning (2/21/2004) Label: Mexican
• 1 cup refried beasn
• 8 ounces salsa (I used: Roasted Tomato Salsa (10/25/2023) Label: sauce

For the Adobo Queso:

• 16 ounce cottage cheese
• 2 adobo peppers
• 1 tablespoon adobo sauce
• 2 garlic cloves
• 1/2 tablespoon onion powder 
• 1/2 tablespoon paprika
• 1 cup Cheddar cheese, shredded

For the Creamy Lime Sauce

• 3 tablespoons mayonnaise
• 2 tablespoons Greek yogurt or sour cream
• juice of 2 limes
• handful of cilantro
• small jalapeno
• 1 garlic clove
• salt, to taste

Directions:

Preheat oven to 400-degrees.

Cook the ground beef with the taco seasoning in a skillet over medium-high heat, breaking it up well, until browned and finely crumbled. Drain excess fat if needed.

Spread the refried beans evenly into the bottom of an oven-safe dish. Top with the cooked beef, then pour salsa evenly over the top.

In a food processor or blender, blend cottage cheese, adobo peppers, adobo sauce, garlic, onion powder and paprika until completely smooth. Spread over the beef layer.

Sprinkle shredded cheese over the top and bake uncovered for 15 minutes, until hot and bubbly.

While the dip bakes, blend the mayonnaise, yogurt, lime juice, cilantro, jalapeno, garlic and salt until smooth.

Drizzle the sauce over the baked dip and finish with your favorite topping, avocado, diced tomatoes, olives.

I served in a deep bowl. First a generous helping of the corn dippers and topped with the dip. Yum!

Serves 6

Patty Pan Squash Soup

 

Patty pan squash is my absolute favorite! Perhaps I just like saying "patty pan"! This is Christine's recipe. I like to serve with Lundberg Wild Rice Blend on top. 1/4 cup of cooked rice per serving. Finishing salt and sprinkle with cashew dukkah. Dukkah is a mixture of cashews, black pepper, sesame seeds, cumin, sumac, oregano, salt & thyme. A great topper for almost everything...

Ingredients:

• 5 medium size patty pan squash, cut into cubes
• 1 large yellow onion, cut into cubes
• 4 teaspoons fresh garlic, chopped
• 1 large yukon gold potato, cut into cubes
• EVOO or ghee, to cover pan
• 1-2 tablespoons curry powder, store bought or on blog (Madras Curry Powder label: spices 3/6/2013)
• 2 large slices jalapeno pepper
• cilantro, I have frozen in cubes in freezer, to taste
• 1 32 ounce box chicken stock
• 1/2 can of full coconut milk
• salt and pepper, to taste 
• Lundberg Wild Rice Blend ( Preheat oven to 350-degrees. Rinse rice, saute in 1 tablespoon ghee, add 1 3/4 cup water. Bring to a boil, cover with lid. Place in oven for 47 minutes. Add salt & pepper to taste.

Directions:

Heat EVOO or ghee (I use both) in a large stock pan. Enough to cover the bottom of the pan. 

Add the onion and cook till softened. Add the patty pan, potato and garlic and saute for 3-4 minutes. Add the garlic, jalapeno and the curry powder.

Add the stock, salt and pepper. Simmer till vegetables are soft. About 17 minutes.

Process with an immersion blender till smooth and add the coconut milk. Adjust seasonings of curry, salt and pepper.