Tex-Mex Lettuce Tacos

tex mex lettuce tacos displayLettuce wraps are light and refreshing. They are a tasty lower-carb option when you need a little break from the heaviness of breads and starchy foods. These lettuce “tacos” as I like to call them, are just like a taco but they are wrapped in lettuce rather than in a tortilla. The chicken filling is made in the slower cooker and the toppings take just a few minutes to prepare.

chickenI’m a big fan of my Crock-Pot because I can stick all of the ingredients in one pot, put on the lid and walk away. As a mom with a busy toddler, I greatly appreciate the invention of this saving machine!! Salsa is the main ingredient in this chicken and I recommend using more of a runny salsa over a thick salsa. Something more runny adds extra liquid and hydrates the chicken better.

toppingsIt’s nice to make a little taco bar with all of the ingredients so that others can prepare their tacos as they like. I used a few of my favorite taco toppers including avocados, olives, sour cream, and of course some cheese.

EnjoyThese lettuce tacos are a nice Spring-time meal and a fun alternative to traditional tacos. Enjoy!


Lettuce Tacos




(C) 2014 Pocketful of Motherhood


Easy Cheesy Baked Chicken Rigatoni

display easy cheesyA box of pasta combined with a few ingredients is an affordable way to feed a family. I happen to be a pasta lover and it appears that my 2 year old is as well. So, pasta dishes are on the menu in my home every month.

cheesy chicken pasta 003About a year or two ago I discovered this pasta sauce at Target. Giada De Laurentiis {from Food Network} has a line of products at Target, and the above sauce is one of my favorites. Mascarpone and Romano cheeses give it a creamy texture.  If you can find it, I recommend using it for this dish. If not, your favorite jar of spaghetti/pasta sauce will work as well.

ready to backThis rigatoni dish comes together in no time. Put it in the oven to bake and…

cheesy chicken bakespair it with a salad and some fresh bread to create a balanced, delicious meal.



Easy Cheesy Baked Chicken Rigatoni

Servings: 6-8

Source: Pocketful of Motherhood


16 oz. box of rigatoni pasta

2 large chicken breasts

1 tablespoon olive oil

23 oz. jar of creamy tomato pasta sauce

½ cup shredded mozzarella cheese

½ cup shredded cheddar cheese

½ cup grated parmesan cheese

½ teaspoon garlic salt

¼ teaspoon black pepper

Extra cheese for sprinkling over top


Cook the pasta according to the package directions; drain water and transfer pasta to a large bowl. Cut the chicken in to cubes; cook in the olive oil until no longer pink. Add the cooked chicken to the bowl of pasta. Add the pasta sauce, cheeses, garlic salt and black pepper. Stir everything together. Transfer the pasta to a large greased baking dish. Sprinkle some cheese over top (cheddar or mozzarella). Cover the dish in foil and bake at 375 degrees for 45-50 minutes or until bubbly. Remove the foil the last 5 minutes of baking. Enjoy!


Many Blessings,

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(C) 2013 Pocketful of Motherhood, All Rights Reserved

Salsa Chicken Burritos

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My husband and I received a slow cooker as a wedding gift when we got married almost 4 years ago. It comes in handy on many occasions, especially now that I am a mom.  A few months ago I discovered a slow cooker recipe for salsa chicken on Pinterest, and it sounded like the perfect pair for the homemade tortillas that I sometimes make. So I created these Salsa Chicken Burritos and they were a hit with my family!


1 pound boneless skinless chicken breasts

1 can cream of mushroom or cream of chicken soup

1 cup of your favorite salsa

1 package taco seasoning

1 cup sour cream

shredded Monterrey Jack cheese

tortillas {recipe for homemade tortillas}

cilantro, for garnishing {optional}



First place the chicken breasts in the slow cooker. Then add the cream soup and salsa.  Evenly sprinkle the taco seasonings over the top, cover and cook on low for about 6 hours.


The chicken will be very tender and ready for shredding. I use a pair of metal tongs to shred the chicken right in the slow-cooker. The chicken comes apart so easily this way. Once done with the shredding, add the sour cream and give everything a good stir. Put the lid back on and let it continue to cook on low for about 30 minutes. Keep an eye on it because the added sour cream has a tendency to burn if it cooks too long.


Fill the tortillas with salsa chicken, sprinkle with the desired amount of cheese and roll them up to make burritos. Garnish with cilantro if desired. These tasty burritos go well with a side of black beans, corn or a tossed salad.

This recipe makes a generous amount of chicken and will feed several people. We always have plenty of leftovers in my home since we are a three person family. With the leftovers you could easily make some burritos, wrap each one individually in foil and freeze them for later use. Enjoy!


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© Pocketful of Motherhood, 2013