Fix It And Forget It V Part 2! 🌞

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Stuffed Poblano Chiles

Serves 2

1/2 cup water
2. large poblano chiles, sliced in half and seeded
1 (15-ounce) can vegetarian refried beans
1. cup prepared salsa
1/2 cup crumbled Cotija cheese

Use a 6-quart slow cooker. Add the water to the insert. Nestle the
poblano halves inside, cut-side up. In a small mixing bowl, combine
the refried beans and salsa. Spoon this mixture into the halves. Top
with a sprinkling of the cheese. Cover and cook on Low for 5 hours
or on High for about 3 hours. The peppers are finished when the
skin has begun to wilt and the beans and cheese are melted.

The Verdict

I was the only one to eat this meal, but I really enjoyed it! Poblano
peppers aren’t all that spicy and have a great smoky flavor. They
have thick sides and hold up really well in the slow cooker. If you'd
like, you can make quite a few at a time, and freeze. In the morning,
place the frozen peppers in warm water in the cooker.



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Spanish Rice Tomatoes

Serves 2

1/2 cup water
6 large vine-ripened tomatoes.
1 cup cooked brown rice
1/2 cup prepared salsa
6 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Shredded cheese, for garnish (optional)

Use a 6-quart slow cooker. Add the water to the insert. Core the
tomatoes (this is a messy job, wear an apron!). In a large mixing
bowl, combine the brown rice, salsa, garlic, chili powder, salt,
and pepper. Shove as much of this mixture into each tomato as
you can.

Nestle all the tomatoes in the insert, and spoon any of the
remaining rice on top. Cover and cook on Low for 2 to 3
hours or on High for about 1 hour. Since the tomatoes
have a lot of liquid in them, these do not take long to cook.
Top with cheese, if desired.

The Verdict

If coring tomatoes doesn’t sound like something you’d
like to do, you can cut out the stem and slice the
tomatoes in half, then layer the rice stuffing on top.
These are a bit messy, but are finger-licking good!


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Fish Tacos

Serves 4

2 pounds white fish, such as tilapia, cod, or halibut
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup sour cream
1/2 cup shredded coleslaw mix (shredded cabbage and carrot)
2. tablespoons fresh salsa
8 corn tortillas, for serving

Use a 4- or 6-quart slow cooker. Cube the fish, and toss the
cubes with salt and pepper. Place the fish pieces into the
center of a length of foil or parchment paper and fold over
the edges and crimp to make one fully enclosed packet.
Place this packet into the insert. Cover and cook on High
for 2 hours, or until the fish flakes easily with a fork. In
asmall mixing bowl, combine the sour cream, coleslaw
mix, and salsa. Spoon this sauce on top of the fish and
serve in warmed corn tortillas.

The Verdict

Fish tacos from a fast food joint can actually be quite
heavy and greasy since most use breaded and deep-fried
fish fillets. These are light and healthy and will satisfy any
and all cravings, leaving lots of extra calories for a well-
deserved margarita! If desired, serve the tacos with lime
wedges, cilantro, and sliced avocado


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Cajun Spinach and Salmon

1 (10-ounce) bag fresh baby spinach leaves
4 (4-to6-ounce) salmon fillets
% cup dark brown sugar
1 ‘ajun ing ( ipe below)
3 limes, juiced, divided (about 1% tablespoons)

Use a 6-quart slow cooker sprayed with cooking spray.
Rinse the spinach leaves, and add them to the prepared
insert. Set the salmon fillets on top of the spinach. In a
small mixing bowl, combine the brown sugar and Cajun
seasoning, and sprinkle on top of the spinach. Add the
juice of 2 of the limes. Cover and cook on High for about
2 hours, or until the fish flakes easily with a fork. The
spinach will wilt quite a bit; don’t be surprised! Serve
with hot steamed rice, and a lime wedge.

Homemade Cajun Seasoning

Makes approximately 1/4 cup; store in an airtight container

3 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
Combine all of the ingredients.

The Verdict

Cajun seasoning and salmon belong together—the
lime really offsets the spiciness, and I just love how
the spinach is seasoned and steamed at the same
time. I like to eat the leftovers, cold, as a salad the
next day.


Fix It And Forget It!

Do your prep, then...take a hot bath!!