Our OFFICE Culture
It’s time for some friendly competition, and yummy comfort food to get us through the winter!
We will each be whipping up a crock pot recipe and sharing with the group. We’ll then vote, to crown a winner in our CROCKPOT WARS!
Dr. Tadrissi’s Submission: Crock Pot Mexican Tortilla Lasagna
Serves 8 – Prep Time: 20 mins Cook Time: 2.5 hrs
1 Tbsp olive oil
1 large onion, diced
1 Garlic Clove, minced
1 lb Lean Ground Turkey
1 Tsp ground cumin
1 Tsp kosher salt
1/2 Tsp chili powder
1 large egg, whisked
1/2 Cup sour cream
1 Cup Carrots, peeled and grated (about 2 carrots)
1 Cup frozen corn kernels, defrosted
1/4 Cup Cilantro, chopped
1 12 oz pkg. Corn Tortillas (12 Tortillas)
2 Cups Mexican Cheese Blend
2 16 oz Jar Mild Chunky Salsa
- Heat 1 tbsp of olive oil in a large sauté pan and cook the onions for 3 minutes. Add the garlic and sauté an additional minute.
- Add the ground turkey meat, cumin, salt and chili powder and cook for 6-7 minutes until cooked through. Place turkey mixture aside and cool.
- In a large bowl, whisk the egg and sour cream together. Add the cooled turkey mixture, carrots, corn and cilantro and mix to combine.
- Spread 1 cup of salsa on the bottom of the crock pot.
- Layer 5 tortillas on top of the salsa, cutting them if necessary to fit the crock pot and covering the salsa completely.
- Place half the turkey mixture on top of the tortillas and top with 1 cups of salsa and 1/2 cup of cheese.
- Add another layer of 3 tortillas on top of the cheese. Pour the remaining turkey mixture on top of the tortillas and top with another 1/2 cup of cheese.
- Top the lasagna with another layer of tortillas, pour the remaining salsa on top and cover with 1 cup of cheese.
- Cook on low for 2 1/2 hours, then serve!
Victoria’s ENTRY: Crockpot Creamy Taco Chicken Chili
• 1 pound boneless skinless chicken breasts or thighs
• 1 can (8 ounces) tomato sauce
• 2 cans (14.5 ounces EACH) chili-ready diced tomatoes• 1 can (4 ounces) diced and fire-roasted green chili peppers
• 1 can (16 ounces) chili beans
• 1 can (15 ounces) kidney beans
• 1 can (15 ounces) corn
• 1 can (15 ounces) black beans
• 1 cup chicken broth or stock
• 1 tablespoon chili powder
• 1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 and 1/2 teaspoons cumin
• 1 package (8 ounces) cream cheese softened
• Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper
• Use a 6 quart crockpot for this recipe. You’ll want a big one
• Trim any fat and then place the chicken breasts or thighs whole in the crockpot.
• Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.
• Add in all the seasonings. Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.
• Remove the chicken from the crockpot, shred it, and set aside.
• Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.
• Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.
• Serve with your favorite “taco” add-in’s. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.
Dr. Chopra’s SUBMISSION: Slow Cooker Pesto Spinach Lasagna Recipe
The Ingredients – serves 8
1 (26-ounce) jar prepared pasta sauce
1 (10-ounce) box lasagna noodles
1 (11-ounce) container pesto (or make your own!)
1 (15-ounce) container ricotta cheese
1 (12-ounce) bag baby spinach
1 cup grated Parmesan cheese
16 ounces mozzarella cheese, sliced
1/4 cup water
Dr. Chopra’s Tips –
- Use organic ingredients when possible
- Shred your own cheese to avoid anti-caking agents
- Make your own sauce or pesto, or any other healthy substitutions
- The recipe as shown is safe for my nut allergic daughter, but please check the ingredients for your safety.
- Relax, since this is a 10-minute prep and you can be free all day as dinner prepares.
The Directions – Use a 4 or a 6 quart slow cooker.
- Put a spoonful of pasta sauce (about 1/4 cup) into the bottom of your cooker and swirl it around. This is your first layer.
- Add a layer of uncooked lasagna noodles (you’re going to have to break them to make a layer). Smear ricotta cheese and pesto onto the noodles.
- Add a handful or two of baby spinach, and top with a layer of Parmesan and slice mozzarella cheeses.
- Repeat layers until you’ve run out of ingredients: sauce, noodles, ricotta cheese, spinach, mozzarella cheese, sauce, etc etc etc
- The spinach is fluffy, so you’re going to have to squish it down to make it all fit.
- Before closing the pot, put 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
- Now cover up and cook on low for 6 hours, or on high for about 3 to 4.
- You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
- Uncover, and let it sit for 10 to 15 minutes before serving.
Salad Dressing Wars!
Our office focuses on a healthy lifestyle, so we encouraged each other by participating in Salad Dressing Wars!Our goal for this contest was to promote easy, healthy, and yummy lunches for our staff!Each day a member of our staff brought in their healthy/organic salad dressing and after two weeks we picked a winner. See below for all the great dressing recipes so you can make yourself.
Cilantro lime vinaigrette by mariela
Carrot Ginger salad dressing by dr. chopra
Lemon Garlic vinaigrette by marissa
Peach balsamic vanilla vinaigrette by melanie
Green Goddess dressing (modified) by dr. tadrissi
Spicy mango vinaigrette by victoria
Tangy & sweet salad dressing by michelle
Strawberry balsamic vinaigrette by dara