Sweet Chicken Tacos

Here's a random recipe I came across online that sounded really yummy to me. I decided to try it since I'm not a huge fan of mexican food and this sounded to me like it sweetened the deal a little...

Sweet Chicken Tacos
3 tbsp. Butter
1 small onion, finely chopped
1 tsp. dried mustard
1 c. Ketchup
2 tbsp. White wine Vinegar
1 tbsp. Worcestershire sauce
2 c. Brown Sugar
about 2 lbs chicken breasts, cooked and shredded

Melt butter on medium low heat. Add onions and saute. Mix all ingredients (except chicken) until sugar is melted. Then add chicken and let simmer until juices are absorbed in chicken.

Serve with:

Flour Tortillas
Shredded Lettuce
Diced Tomatoes
Shredded cheddar cheese
Sour Cream and Guacamole


I really liked the chicken... I liked how it brought in different flavors to the regular soft tacos or fajitas we normally have. Ryan thought it was too sweet for his taste and after my second taco, I could see his point. I'd probably use less brown sugar next time. Two cups did seem like an awful lot!! I'll definitely make this again though. Maybe for guests too, since it makes quite a lot of chicken and the kids wouldn't eat it, leaving lots of leftovers for just Ryan and me!

Cheesy Tilapia

I saw this recipe on a blog documenting A Year of Crockpotting. I've taken quite a few recipes from there actually, because I love using my crockpot. This is my favorite so far.

This was a recipe using the same method of wrapping the fish in foil packets as my favorite salmon recipe. The foil traps all the moisture and juices in, making a beautifully tender fish, never dried out. This recipe simply calls for a crockpot instead of an oven, and I found myself wondering which was more energy efficient; using the crock pot for 3-4 hours or using the oven for 30-40 minutes. Anyone know the answer to that?
I definitely like having it prepared and out of the way before the dinner hour though!

Here's the recipe:

Cheesy Tilapia

• 3 or 4 Tilapia filets (or any other favorite white fish)
• 1/4 cup mayonnaise
• 1/2 cup shredded cheese (cheddar is fine, parmesan is yummy!!)
• juice of 2 lemons
• 4 chopped garlic cloves
• pinch of salt and pepper

1. mix all ingredients except for the fish in a bowl
2. lay out pieces of foil for each piece of fish
3. rub sauce mixture on both sides of each piece of fish
4. fold foil over fish to make seal packets
5. toss the packets into the crockpot and cook on high for 3-4 hours; fish should flake easily with a fork

Ryan and I really liked this fish. One discovery I made was that the sauce was extremely watery when first taken out of the crockpot... I had cut some up for the kids and when I returned to the packet to transfer the rest of the fish to my plate, the sauce had thickened up and turned "cheesier". I used parmesan cheese and the whole thing was really yummy.

mac and cheese

Here's my Macaroni and Cheese recipe. I always get good reviews on it.
Except from my kids. Cuz of course they only eat mac and cheese made from a certain blue box...

Well, this one's better:

Baked Macaroni and Cheese
-cook and drain 7 ounces (2 cups) of dry macaroni
-melt 1/4 cup butter in large saucepan
-stir in 2 tbsp of flour and cook 1 minute
-add
--2 cups milk
--8 oz softened cream cheese
--2 tsp dijon mustard
--1/2 tsp salt
--1/2 tsp pepper

-cook 3-4 minutes until thickened
-stir in cooked macaroni and 8 oz shredded cheddar cheese (or cheese of your liking)
-spoon macaroni into 2 quart ungreased bakind dish
-stir together 3/4 cup bread crumbs, 2 tbsp melted butter, 2 tbs parsley
-sprinkle breadcrumbs over the top and bake at 400* for 15-20 minutes

Menu for October 13th- 19th

Monday: Costco food court :) Mmmm... chicken caesar salad here I come!
Tuesday: Cheesey Tilapia
Wednesday: Homemade Mac & Cheese
Thursday: Sweet Chicken Tacos
Friday: Crockpot Pizza Soup
Saturday: Leftovers
Sunday: Pot Roast and veggies