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!

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Lettuce Tacos

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hannah

(C) 2014 Pocketful of Motherhood

Crock-Pot Cranberry Sauce

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For Thanksgiving this year I tried a new cranberry sauce recipe that is very easy to make and tastes great. It would be a nice sauce to serve for a Christmas meal as well, so I thought I would share it.

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Cranberries and orange marmalade are the star ingredients of this sauce.

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It’s so easy to make! Place the above ingredients in the Crock-Pot and give everything a good stir.

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Put on the lid, turn the temperature to high and let the Crock-Pot do the work for you.

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After about 3 hours {or once the cranberries start to pop} take the lid off and stir the mixture and smash up the cranberries a little. Leave the lid off and let it keep cooking on high for about 30 minutes.

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Store the mixture in a jar until it’s ready to be served. A mason jar works well. Store leftovers in the fridge. I would recommend doubling the recipe if you are feeding a large crowd.

Enjoy!

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Crock-Pot Cranberry Sauce

Source: The Frugal Girls

Ingredients:

1 bag fresh cranberries {12 oz.}

3/4 cup orange marmalade

3/4 cup white sugar

1/4 teaspoon ground cinnamon

1/4 cup water

Directions:

*Place all the ingredients in the Crock-Pot and give everything a good stir.

*Put on the lid, turn the temperature to high and cook for about 3 hours

*After about 3 hours (or once the cranberries start to pop) take the lid off and stir the mixture. Smash up the cranberries a little.

*Leave the lid off and let it keep cooking on high for about 30 minutes.

*Store the mixture in a jar until it’s ready to be served. A mason jar works well. Store leftovers in the fridge.

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Many Blessing,

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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!

INGREDIENTS:

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}

DIRECTIONS:

uncooked

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.

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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.

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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