Old El Paso Entrees Giveaway!

Delicious, handcrafted meals for two from Old El Paso - now available in the frozen aisle!

Meal times can sometimes be a crazy time at my house.  I try to plan but some days it does not work like you want it too and you need something quick and delicious.  I was excited to see that Old El Paso is now making frozen entrees and with Mexican food being my favorite I consider it a bonus!!

With eight different flavors of fajitas, enchiladas, quesadillas and burritos, these entrees are sure to fulfill your dinner needs.

We tried out the shredded beef enchiladas.  Since the package states it is dinner for two I picked up two.

I added some extra shredded cheese near then end of the cooking time.

and I was able to help with homework and get dinner done at the same time!

DELICIOUS!!  

Hubby ate dinner later.  I waited until after he has eaten to tell him I did not make them.

He was shocked they were frozen.   

So it was a great find!!

Now for the really great part...

One lucky reader will get to try out these entrees too. Winner will receive:

One (1) coupon valid for one Old El Paso Frozen Entrée (value up to $7.99) 

• Mexican Tile Chip & Dip Bowl 

• $10 Visa Gift Card 

To enter follow the directions below:

a Rafflecopter giveaway

Good Luck!

Disclosure: The prize pack, information, and giveaway have been provided by Old El Paso through MyBlogSpark. 

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Pioneer Woman’s Broccoli Wild Rice Casserole ♥

Today's Thanksgiving casserole recipe: A hearty casserole, layers of nutty wild rice and crisp broccoli held together with a gorgeous Mushroom Cream Sauce that's packed with vegetables, including the broccoli stalks. No cheese!

So once upon a time, Ree Drummond aka The Pioneer Woman was just another blogger / food blogger. But back in 2008 I guess it was, maybe 2007, I was part of a food-blog panel at the annual BlogHer conference. During the Q&A, Ree stood to ask a question and the entire room audibly gasped – gasped! – realizing that Pioneer Woman was in the room. A year or two later, we were back at BlogHer and in the hotel lobby, I introduced myself: Ree was kind to say with a grin, "Of course I remember you, Alanna ..." Now of course, Ree Drummond is a genuine celebrity and The Pioneer Woman has spun off three cookbooks, a show on the Food Network, maybe an upcoming movie too? and legions of fans. Fame and fortune are great but some times I wonder, really, if Ree likes her life better now than before or if it's just a wave she rides, like the rest of us if on another scale, gathering resources to put kids and grandkids through school.

Ree's latest cookbook is my favorite of three so far, Pioneer Woman Cooks: A Year of Holidays. It's organized by holiday, New Years, Valentines, etc. and feels personal, intimate and imperceptibly but charmingly imperfect, the way all our holiday gatherings are fraught with things-gone-wrong. I've bookmarked a dozen recipes but given the season, started with Thanksgiving. We plan to try her brine for a Thanksgiving turkey (doesn't every family cook four turkeys? yikes) but it was the wild rice and broccoli casserole which grabbed me first.
Keep Reading ->>>

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Cilantro Lime Chicken

This is a great freezer meal.  You can put is all in a big freezer bag and then dump and run as I call it.  Dump it in the crock pot just before you have to run out the door.  I actually put it all in the night before then pulled it out of the fridge in the morning and started it.  I had some extra kids for dinner and they all loved it.  You just need to make sure you use a slotted spoon when getting the meat mixture out of the crock pot otherwise the juice can be a bit messy.  A great meal!

Cilantro Lime Chicken
from October Morning
1 1/2 pounds of chicken breast
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2  onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 
salt and pepper to taste

 Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).  Shred the chicken.

Serve with tortillas and your favorite toppings  such as sour cream, avocado, salsa, and cheese. Whatever you like1

YUM!!

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Beef Cuts

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