Recipe Review Friday (on Saturday) RRF#2

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I meant to do this yesterday. But time got away from me and I decided to put my feet up and watch a movie with Hubby instead. It's been a long week. I don't talk about my job much but we are very busy. I killed my sales last month though and only need about 13,000 to get my yearly commission. That means I need about 6,500 a month to get it. I got this!  Needless to say with a monthly commission of 12,000ish dollars in one month... equals a busy busy month.

Anyway this is a recipe review so here we go!

My mother bought us a crockpot last weekend when we were in town. We have one but it is kinda small. Crockpots are pretty nice for the obvious reason. You through the stuff in, turn the crockpot on and dinner is ready for you when you get home from work. No cooking when you get home!

I found this recipe at vegweb.com in the crock pot section.

Easy Crockpot Enchilada Casserole



Ingredients

2 zucchini, chopped
1 medium onion, diced
1 medium bell pepper
3 to 4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can of black beans, drained
1 (15 oz) can of pinto beans, drained
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (4oz) can sliced black olives
1 1/2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 tablespoon basil
1 tablespoon oregano
6 corn tortillas

Directions
Mix all the ingredients in a bowl. Place about 1 inches to 1.5 inches of mixture into crock pot. Put two tortillas on top of mixture covering it all. You will likely need to cut the tortillas. Continue to layer until you have used all the mixture and all the tortillas. Make sure to finish with the mixture on top. We set the crock pot on low for 8 hours.




When I cut and mixed everything up the night before. Then did the last step in the morning and turned the crockpot on. It was super nice to have dinner ready when I got home. One last thing I didn't have to do that day. We also had plenty of leftovers for later in the week and lunches. I thought it was pretty good. I think Dan liked it too. I wish it had a little more spice. I'm not sure if I would make it again or not. It is a vegan recipe which is kinda nice! There are a lot of crock pot recipes out there.

The next recipe is one that Hubby made. He found the recipe here.

Noodles and Co. Wisconsin Mac and Cheese -- Hacked


Ingredients
1/2 lb macaroni
2 tablespoons of butter
2 tablespoons of flour
2 cups of whole milk
1/2 teaspoon salt
1/2teaspoon paprika
1/4 teaspoon pepper
2 cups of Monterey jack cheese, shredded
1 cups of shredded cheddar or Colby cheese, shredded

Directions
1. Bring large pot of water to boil and cook the noodles.
2. Heat sauce pan over medium heat. Add butter to the pan and melt. Add flour. Whisk.  Whisk until the butter mixture starts to boil and foam.  Then cook for about a minute until it starts to lightly brown.
3. Slowly mix in the whole milk. Continue to whisk and cook until it thickens.
4. Add salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is melted.
5. Pour 1/2 cup of the cheese sauce into the bottle of a bowl. Add 1-1 1/2 cup of noodles to the bowl. Top with shredded cheddar or Colby cheese.  Then mix it together. ENJOY!

This was pretty yummy but then again who doesn't love mac and cheese? It was also nice that Hubby cooked. Dan hadn't shared the details of the recipe with me at first. When he first served it to me I thought it looked a lot like the mac and cheese from Noodles. Sure enough when send the recipe link to me I see that it's a copy cat. It tasted pretty similar too. I hope that Dan makes this one again because it was pretty tasty!