A week's worth of Crockpot meals

So this week I was trying to get some simple meals put together so I can begin planning for our little #3. This is what we are having and so far, they've been pretty yummy. It also helps that when I make things in the crockpot they usually include a can of Cream of Something which I pretty much have on hand. Gotta love that! So here they are:

Quilters Chicken

Chicken Delicious

Chicken Cordon Bleu

Whole-Dinner Roast Beef

Freezer Meal Chicken Fajitas

Freezer Scalloped Potatoes and Ham

(I don't have the recipes for these last two on me, but I'll link them when I do.)

Whole-Dinner Roast Beef

This gets dry quickly, so I like to only cook it for 6 hours and then pull it out. It will continue to cook if you leave it in the pot. Also, the more expensive the beef, the better it tastes...I know it's a bummer but that's life. If you want yours to be tender and yummy like GG's you have to pay for it. It still turns out with a less expensive cut of beef - that's what we always use.

3-5 lb. beef roast
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
4 c. baby carrots
4-5 potatoes, quartered
(sometimes I add half a diced onion or half a diced cabbage just for variety flavor and veggies. Also, if you want more gravy, add 1-2 cans of water over top too)

Place veggies in slow cooker first then place the roast on top. Pour soup over top and then sprinkle the soup mix over top of that. Cover and cook on Low 6-8 hours.

Quilters' Chicken

This was good but a little dry, next time I'll make sure to check it before the time is up. We had ours over rice with steamed broccoli on the side.

6 boneless, skinless chicken breast halves
10 3/4 oz. can cream of mushroom soup
1 envelope dry onion soup mix
1/4- 1/2 cup sour cream
4 oz. can mushrooms, drained optional

Place chicken in slow cooker. Blend mushroom soup and onion soup mix together in a small bowl then pour over chicken. Cover and cook on Low 4-8 hours, or until chicken is tender but not dry. Fifteen minutes before serving, stir in sour cream and mushrooms. Cover and let it heat together.

Chicken Delicious

We haven't had this one yet, but I plan to as soon as I get back to the store for lemon juice - we're all out.

10 boneless, skinless chicken breast halves
1 tsp. lemon juice
salt and pepper to taste
2 10 3/4 cans cream of celery soup
1/4 c. grated Parmesan cheese

Rinse chicken breasts and pat dry. Place chicken in slow cooker in layers. Season each layer iwth a sprinkling of lemon juice, salt and pepper. Pour soup over top and sprinkle with Parmesan cheese. Cover and cook on Low 8-10 hours or High for 4-5 hours, or until chicken is tender, but not dry or mushy.

Chicken Cordon Bleu

If you say it with a Julie Childs accent, it sounds fancier! I may or may not have seen Julie and Julia recently :)

4 boneless, skinless chicken breast halves (I did 3 regular breasts for our family)
1/2 lb. deli-sliced cooked ham (I bought the 2 lb ham from the meat dept. and cubed half of it - a later recipe calls for ham so it works out)
1/2 lb. baby swiss cheese, sliced
10 3/4 oz. can cream of chicken soup
1 box dry stuffing mix, prepared according to box directions (which I forgot to do but it still turned out - luckily)

Layer all ingredients in the order they are listed into your slow cooker. Cover and cook on Low 6-8 hours, or until chicken is tender but not dry. My chicken was mostly thawed when I started so ours was done after 5 hours.

Served with a steamed veggie!

Spanish Style Stuffed Peppers

I got this recipe from Marci @marcicooks on Instagram so you know it's a good'n. We tried it yesterday, and we all loved it. The kids even had some of their pepper! It's clean and healthy too which is an added plus besides the fact that it includes things from the pantry!

4 boneless skinless chicken breasts

1 can RoTel (or I used a can of diced tomatoes and diced green chilies)

salt & pepper

olive oil

2 red peppers (can do up to 4)

1/4 onion, chopped

1-2 c. cooked rice (seasoned if desired, but not necessary - the Costco packets of quinoa and brown rice are really good in this she says)

1/2 can black beans

juice of a lime (I forgot this, but next time I won't)

garlic powder

chili powder

paprika

cumin

grated cheese to top each pepper

Cook 4 chicken breasts with a can of mild RoTel, salt, pepper and a little bit of olive oil in the crock pot on high for 3-4 hours - until chicken pulls apart easily. Shred chicken and keep it in the crock pot on warm.

Cut the red peppers in half. Hallow them out and remove the seeds and veins. Set the halves in a greased baking dish. Preheat the oven to 350. In a frying pan, warm a little bit of olive oil and add the chopped onion. Sautee until they are translucent/ barely starting to brown. Add the rice and warm it all together. Add about 1/2 the chicken, including tomatoes and the black beans. Sqeeze the lime juice and add garlic powder, chili powder, paprika, and cumin about 2-3 shakes of each. Mix it all together until warm. 

Scoop the mixture into the peppers - stuff them really full. Put grated cheese on the top of each. 

Bake in the over for about 30 min. Can be topped with diced avocado, hot sauce, more lime juice, and fresh cilantro - we had ours plain because I was gone when everyone ate dinner, but they still loved it so imagine how yummier (yeah, it can be a word) it could be! 

Creamed Tuna on Toast

This one always reminds me of my dad. Growing up, when he was in charge of dinner we had breakfast or Creamed Tuna on Toast.

It's quick and simple and we love it.

1 can tuna, drained
1 can cream of chicken soup
milk
sandwich bread
(frozen bag of veggies, cooked - we like peas or carrots)

Cook veggies in the microwave (this takes about 5 min). While they cook: In a small sauce pan over medium heat, combine tuna, cream of chicken soup, and enough milk to make a gravy. When it's all mixed and warming, add the cooked veggies. toast your bread (I like to do it as we go so that the toast doesn't get too cold).
Serve by putting toast on the plate and spoon a generous amount of gravy over the toast. That's it!

Note: you can also just have the veggies as a side, but I've found they get eaten better if they're part of the dinner.

Ground Beef Tin Foil Dinners

We're going good ole fashioned camping style. I'm sure there is a recipe out there for these, but we just put it all in a foil pouch and go to town. This is what we use for our family of 4.

1 lb ground beef
1 can corn
1 can beans (whatever we have - like black, or kidney)
1 can cream of chicken soup
salt and pepper
4 carrots, diced
1/4 onion, diced
4 russet or red potatoes, diced

I put two pieces of foil (about 18" long) on the counter together for each person. Divide all the ingredients between the four foil pouches (Daddy gets more, the kids get smaller ones). Put the meat on the bottom and everything on top of that. It helps if your meat isn't in a solid patty - it'll cook better and faster. Then you fold it all up - I like to fold two sides in and roll them down like a chip bag and then fold the ends up like a chip bag too that way they stay sealed better and you know how to open them because you don't want your foil to tear if you have to put them back in again.

You can grill them on medium-high or bake them in the oven (I usually do 375 for about 45 min) but make sure you check them to be certain the meat is cooked through. If you use the oven, make sure you have a cookie sheet under the foil packets to catch the juices that will most likely fall - please don't cause yourself the unfortunate experience of cleaning your oven in the summer!

That's a lot of words! You'll figure it out. I believe in you!

Hot Dog Boats

Yep folks, I said it. Hot. Dog. Boats. When you eat them, your arteries might sieze up for a second, but then you're mind will take over and remind your body how DE-LISH they are and how eating them brings back memories of being a kid and wanting to eat the cooked cheese right off the pan.

Go ahead. Make them. It's summer after all, and summer is a time for happiness and laughter (and very little time in the kitchen with the oven on fighting with your AC)! Besides your family will love them and they're easy peasy.

In case you forgot, you need:
1 pkg hot dogs
mashed potatoes
grated cheese

Cut the hot dogs hot dog way (I'm sorry! I couldn't resist! It was just too punny to pass up! I mean long way). Lay them cut side up on a cookie sheet (I like to line mine with foil for faster clean up). Spoon on a big scoop of mashed potatoes on each hot dog. Sprinkle grated cheese over each "boat". Bake in the oven at 350 until the cheese is melty and everything is good and warm - we're talking like 10 min-ish. Serve with a veggie so your mom will be proud!

Pesto Chicken Sandwiches

This is another new recipe that we haven't tried, but I thought it might be fun and we LOVE pesto. Also, the french bread that they bake every day is only $1.69 so it's not super expensive.

Pesto Chicken Sandwiches
3 chicken breasts, cut into chunks
1 (8 oz.) pkg white mushrooms, sliced (I'll be leaving these out)
1 onion, sliced thin
1 1/2 - 2 c. mozzarella cheese, shredded
1/4 c. peso
1/4 - 1/2 c. ranch dressing (optional)
Montreal Steak Seasoning (about 1 tsp.)
1 loaf french bread

Saute the sliced onion and chicken pieces in a little butter or olive oil until the onions are soft and the chicken is cooked through. Season with Montreal Steak seasoning (or salt and pepper). Once onions are soft, add mushrooms to the pan with the chicken and onions, and cook until those are tender. Set meat mixture aside. Cut the french bread loaf in half long way and open up onto a large cookie sheet. Spread a generous amount of pesto on both sides of the bread. Spread ranch dressing (optional) on top of the pesto. Put half of the meat mixture on the top of each half of bread. Top both sides with mozzarella cheese. Bake at 350 for 10-15 min, or until the cheese is golden brown.
Serve folded back together and cut up as sandwiches or open faced.

Baked Potatoes

We haven't had these in a LONG time so I thought I'd bust them out and see how the kids fare.

I like to follow these instructions from howtobakeapotato.com (and yes it's really a real site!).

We'll have ours with steamed broccoli, grated cheese, sour cream, maybe leftover bacon (if there is still bacon in our house by then), salt, pepper, butter and anything else I can find.

Cowboy Spaghetti

My apologies for being MIA lately. Here is a simple menu to get you through the next little bit.

We haven't had this Cowboy Spaghetti, but it sounds delish and the 95% lean ground beef is on sale this week at Fresh Market.

1 lb. spaghetti noodles, cooked & drained
1 Tbsp. olive oil (EVOO)
3 slices bacon, chopped
1 lb. lean ground beef
1 onion, chopped
3-4 garlic cloves, minced
2 tsp hot sauce
1/2 c. beef stock
1 (14 oz.) can diced or crushed tomatoes (or 2 c. pasta sauce)
2 (8 oz.) cans tomato sauce
8 oz. cheddar cheese, shredded
4 sprigs green onions, chopped
salt and pepper to taste

Cook the pasta according to package but only until al dente.
Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown and crisp bacon, 5 min, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3-4 min. Add onion, garlic and stir into meat. Season the meat with salt and pepper, hot sauces and Worcestershire if desired. Add beef stock and deglaze the pan. Cook 5 -6 min more then stir in the tomatoes and tomato sauce.

Add hot spaghetti to mat and sauce and combine. Adjust seasonings if desired. Serve with grated cheese, green onions and crisp bacon.

Copycat Chick-fil-A Nuggets

Before you start sending me roses and writing ballads in my name, let me just say, YOU'RE WELCOME!

These turned out so yummy and tender - JUST like the ones at Chick-fil-A. We will be having these again SOON. The recipe came from BudgetSavvyDiva.com but I adjusted it for our family so we could have enough for these to be served with veggies and called a meal but also so that they could be lunch the next day. Yes, yes I did serve chicken nuggets as a main course - but I didn't hear any complaints from the kitchen table.

4 chicken breasts - cut into bite size (or a little larger) pieces
2 c. milk
1/2 c. dill pickle juice
2 eggs - whisked together
2 c. flour
4 Tbsp. powdered sugar
4 tsp. salt
2 tsp. pepper
oil for frying

In a gallon baggie or a large-ish bowl, combine pickle juice and milk. Place chicken in bag too. Close bag (or cover bowl) and refrigerate for at least 1 hr.
At the end of the hour - heat oil in a large skillet (like 1/2 cup to start - you're not deep frying these, just frying them in a pan so the oil is simply a lubricant).
In a large bowl combine all the other ingredients. Place chicken pieces in the flour mixture until coated (doing a few at a time so they don't stick together, because they can and they do). You could also use a gallon baggie here again to shake and coat them, but I found that it makes it all just a REALLY sticky chunk-o-chicken that is tricky to separate.
Now just pan fry the chicken, a few minutes on each side. Serve and Enjoy! We had ours with zucchini and green beans.

Crispy Lemon Chicken Pasta

STOP the presses! Your family needs this meal in their lives. We even ate ours on whole wheat pasta and my Mister didn't even mention it (usually he says, it's good, but would be better on regular noodles). It was THAT good.
The recipe comes from a site called Kevin & Amanda and it has a very specific recipe, but I'll tell you how I made it because it is a tad easier and fed all of us with leftover for lunch tomorrow.

photo from Kevin & Amanda - mine was delish but didn't look like this :)

1 (12 oz) box of pasta (we had thin spaghetti)
4 chicken breasts, pounded out so they will cook evenly and quickly
salt
pepper
garlic salt
flour
5 Tbsp butter, divided(I took mine straight out of the fridge and sliced it up for easier use)
3-4 cloves of garlic, minced
1 cup heavy whipping cream
2 Tbsp lemon juice (about 1 lemon)
(the recipe calls for lemon zest, but I didn't have a lemon to zest)
1/2 c. Parmesan cheese, grated

Directions:
1: Cook pasta according to pkg directions. Drain and set aside. Season chicken GENEROUSLY on both sides with salt, pepper and garlic salt. Then dredge chicken in flour until coated on all sides. (I just used my shakers and sprinkled all three seasonings over the chicken, put it down on a plate where I poured 1/4-1/2 c. of flour, seasoned the other side and then flipped it over and made sure it was all covered in flour with my hand)
2: Heat 2 Tbsp butter (this is where it helped to have them pre-cut into Tbsp) in large skillet over medium-high heat. When butter is hot and starts to brown, add the chicken and cook on each side, flipping once, until golden brown and chicken is cooked through, about 5 min per side. Remove the chicken to a plate and cover to keep warm.
3: In the same skillet (don't take anything out from cooking the chicken because the seasoned flour on the bottom of the pan adds a delectable dimension to the sauce) add the remaining 4 Tbsp butter. When melted and foamy, add the garlic and stir until fragrant, about 30 seconds. Add the cream and bring to a simmer (while I stirred the cream I also scraped the cooked parts off the bottom of the pan). Add the lemon juice (and zest) and combine. Add the Parmesan cheese and stir until smooth and melted.
4: Plate the pasta and top with chicken and then sauce.
5: Thank me for increasing the joy in your life. :)

Note: It helped a ton to have the garlic minced, the cheese grated, the cream pre-measured, and the butter cut before I started. That way I didn't get caught up prepping and let my yummy dinner burn. All the other parts I pulled out and measured when it was their time because they were right there.

Cheesecake Factory Macaroni and Cheese copycat

We loved the mac-n-cheese when we went to the Cheesecake Factory not long ago. Who knew!? So I found this copycat and it was so yummy! It's originally from Cook Eat Delicious.com

• 1 tbsp vegetable oil
• 16 oz elbow macaroni
• 10 tbsp butter
• ½ cup shredded Muenster cheese
• ½ cup shredded mild Cheddar cheese
• ½ cup shredded sharp Cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 1½ cups half-and-half
• 8 oz velveeta or processed cheese
• 2 eggs, beaten
• ½ tsp salt
• 1 tsp pepper
• ¾ cup of breadcrumbs, non-seasoned or seasoned (your preference)

Instructions

1. Boil salted water in a large pot.
2. Add in macaroni and cook until al dente.
3. Drain well and return to pot.
4. In a small sauce pan, melt 8 tbsps of butter and pour on pasta.
5. Combine all the cheeses, except processed, into a large bowl.
6. Add the rest of the ingredients, except breadcrumbs, to the macaroni and mix well.
7. Add in ¾ of the cheese mixture to macaroni and mix well.
8. Place in a lightly oiled casserole dish.
9. Sprinkle with remaining cheese, butter, and breadcrumbs.
10. Bake in a preheated oven at 350 F for 35 minutes.
11. Serve warm.

*It was suggested on Pinterest that you double all the grated cheeses (so, I did, of course)  and whoever it was that said that was right! But this next time, I wouldn't bake it. It seemed to take all the moisture out (which is the think I LOVE about mac-n-cheese). So next time (and there will definitely be a next time) I'm going to warm everything in the pot before moving it to the 9x13 pan. Put the breadcrumbs on first, THEN the butter and cheese and just broil it for a few minutes in my oven instead of baking it.

Let me know how it goes! I hope you love it like we did!

Pizza on the Grill

So I know we all love the pizza dough recipe, but on Our Best Bites they have a way to grill it! You better believe we are trying this!
Follow this link for directions. By the way, May 15th is National Pizza Party Day so this would be a great way to celebrate!

Chicken Quinoa Lettuce Wraps with Peanut Sauce

HOLY DELICIOUS! We loved these. They didn't hold together very well, but we will have them again fo sho with a tweak or two.
I'll post the original recipe from Natasha's Kitchen but I'll write my suggested changes for next time in hopes that they'll help you - and let's be honest, so I don't forget to change it up next time I make these. :)

For the Chicken:

• 2 large boneless, skinless chicken breasts, grilled or sautéed and thinly sliced (I made 4 breasts because I wanted cooked chicken for pizza later so I doubled the marinade too)
• 2 Tbsp olive oil
• 3 Tbsp soy sauce
• 2 garlic cloves, pressed
• 1 tsp fresh ginger, grated, or ¼ tsp dried ginger powder
• ½ Tbsp sesame oil

For the Wraps:

• 2 heads of Boston, Bib or Butter Lettuce (this was too expensive and flimsy - next time we will use romaine lettuce so it will hold up better and is already in a boat shape)
• 2½ cups cooked Quinoa (*see notes below on how I made it) (It would also be good with cooked rice if you don't have quinoa on hand - it really acts as a filler for the wrap and your tummy)
• 1 medium or 3 small cucumbers, thinly sliced
• 1 large or 2 medium Carrots, sliced into matchsticks (I'll cut the veggies into circles next time because cutting a bunch of veggie sticks took more time than I wanted)
• ¼ bunch of fresh Cilantro (we didn't use this much because the kids didn't eat it)

For the Easy Peanut Dipping Sauce:

• ¾ cup Newman’s Own Low Fat Sesame Ginger dressing (P.S. this dressing contains wheat so if you’re gluten free, try: Braggs ginger sesame)
• 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)
• ⅓ cup chopped peanuts, optional topping 

How to Prepare the Teriyaki Chicken:

1. In a small bowl, stir together all the ingredients of your marinade: 2 Tbsp olive oil, 3 Tbsp soy sauce, 2 pressed garlic cloves, 1 tsp fresh ginger, grated ( or ¼ tsp dried ginger powder) and 1/2 Tbsp sesame oil
2. Place chicken breast in a medium bowl, add marinade and stir to coat the chicken evenly. Refrigerate for 20 minutes (prep your veggies in the mean time).
3. Once chicken is marinated, heat a large skillet over medium heat, add the chicken along with some of the oil in the marinade (we used pretty much the whole marinade do cook it in) and sauté until caramelized and browned on both sides and fully cooked. If chicken breasts are very large, you might cover with the lid when sautéing the second side for the chicken to cook through.
4. Remove from heat and let chicken breasts rest on a cutting board 5 minutes before cutting into it, then slice into thin strips on the diagonal.

*How I Cooked Quinoa:

1. Rinse quinoa in a fine colander until water runs clear to get rid of any natural bitterness. Quinoa is cooked similar to rice. The ratio is ¾ cup dry quinoa to 1½ cups filtered water. I cooked mine in the rice maker on the white rice setting without adding any salt or butter and it was done after about 20 minutes. Transfer quinoa to a bowl to cool. You want it to be room temp or cooler before using in lettuce wraps.

How to make the best peanut dipping sauce

1. Combine ¾ cup sesame ginger dressing with 2 Tbsp creamy peanut butter and whisk together or shake together in a tupperware with a tight fitting lid. Transfer to a small bowl and top with chopped peanuts if using.

How to Serve:

1. Place all prepared vegetables on a platter: lettuce, sliced cucumbers, sliced carrots and sprigs of cilantro. Add your bowls of chicken, quinoa, and peanut sauce to the serving platter.
2. You can either pre-assemble the lettuce wraps or let your hungry folks assemble their own (my favorite method!). Start with the lettuce leaf, add a heaping Tbsp of cooked quinoa, a strip or two of chicken breast, sliced cucumber and carrots along with a couple sprigs of cilantro. Drizzle with prepared creamy peanut sauce and be prepared to love this

*Note: If you only make the chicken in the marinade, you won't be sorry. It's so yummy! It would be good with mashed potatoes and cooked peas - or however you eat your yummy chicken. I'm going to use our leftover chicken to make homemade pizza and I anticipate yumminess there too!

Chicken Avocado Burgers

I apologize for the hiatus. I thought I was only a week late, but it turns out I'm SEVERAL weeks late in posting a new menu. I haven't tried all of these recipes, but I am in need of new stuff. The weather can't decide if it wants to be warm or cold or both, and it is causing me food-stress (it's a thing - I'm sure of it) so I can't commit to summer food when it's pouring outside and I don't want comfort food when I come in from 70+ degree weather. So....this time I looked up the weather before I planned my menu. BAM! WHAT!
So on warmish days we are having fun summer foods (like today's option) and on cold days (like Saturday and Sunday) we are having comfort food in the crock pot. I hope this works. I'm trusting you google weather app.

Chicken Avocado Burgers
1 pound ground chicken (I couldn't find chicken so I'm using turkey...they're like the same...both birds)
2 cloves garlic, minced
1 avocado, cubed (on the firmer side)
1/2 c. bread crumbs
1/2 tsp. salt
1/4 tsp. pepper

Combine ground chicken, bread crumbs, garlic, salt and pepper. Gently fold in avocado cubes trying not to mash them up too much. Form into 4 patties. Heat grill to medium high heat. Grill for about 4 min per side - until juices run clear.

*note: these needed A LOT more salt than I added, but they were pretty good. We just ate them plain because I forgot to buy buns but no body seemed to care.

The rest of the week is all new stuff

I'm going to be trying other recipes this week and if they turn out, I'll post them, but if there are no new posts....well then you'll know.

Sunday Roast in the Crockpot

This is our tried-and-true go-to roast recipe. It's so good. It turns out pretty much every time - keep in mind though that cheaper meat isn't as tender as more expensive meat (that is why GG's is ALWAYS delicious...she pays for it to be).

3-5 lb. beef roast
10 3/4 oz can cream of mushroom soup
1 envelope dry onion soup mix
4 c. baby carrots (or diced carrots)
4-5 potatoes, quartered
Optional: 1 small head of cabbage, quartered
                4 medium onions, cut into chunks

Place carrots and potatoes in the bottom of the crockpot. Place roast on top of veggies. Spoon mushroom soup all over top. (For extra gravy, mix 2 soup-cans of water with the condensed soup before pouring over the veggies) Sprinkle dry soup mix over soup. Cover and cook on low 6-8 hours or until meat and veggies are tender, but not dry or mushy.

Crockpot Sausage and Cheese Tortellini

We haven't tried this one either, but it sounds DELISH and so warm for a chilly, rainy day. Be aware the cook time is low for  a crock pot...but Saturdays are good days for crockpoting (sure, it can be a word).

Crockpot Sausage and Cheese Tortellini
1 lb. Italian sausage (not in links)
20 oz. 3-Cheese Tortellini, frozen
32 oz chicken broth
2 can seasoned diced tomatoes - the kind with basil, garlic & oregano, or you can add these seasonings in separately but I don't know how much so you'll have to guesstimate
8 oz cream cheese
Grated Parmesan cheese for topping

Get the cream cheese out to soften while you brown the meat in a skillet. Add the browned meat, frozen tortellini, chicken broth, tomatoes and cream cheese (cut into chunks) into the crock pot. Give it a good stir to mix it all together and be sure the tortellini are all covered in juice. Cover and cook on LOW for 3 1/2 to 4 hours. The recipe says to give it a stir after 1 1/2 hours and again at 3 hours, but the pinner who posted it said they left and came back 4 hours later and it was delicious - so whatever you can do. 30 min before serving stir again and then leave the lid off so the sauce can thicken up.

Shells and Peas

Shells and Peas

1 box Pasta-roni creamy white shells (not sure if this is the right name, but it's basically a white mac and cheese)*
1 c. frozen peas
1/2 lb. fully cooked smoked sausage cut into bite sized pieces
1 c. mozzarella cheese (this ingredient is totally optional)

1. Prepare paste according to package directions.
2. Meanwhile, in a large skillet, brown sausage. Drain.
3. Add the peas and pasta. Simmer uncovered until heated through.
4. Serve. Top with mozzarella if desired.

*I generally use two boxes of pasta so there is enough for seconds and leftovers. I don't alter any of the other ingredient quantities. I'm all about saving money.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

2 cups cooked, shredded chicken
2 8 oz. cans green chile enchilada sauce
2 c. shredded monterey jack cheese
1 small can diced green chiles
1 T. chopped fresh cilantro
1/2 c. sour cream
1 can cream of chicken soup
8 medium sized tortillas (flour or corn)
salt & pepper to taste

1. Pre-heat oven to 400 degrees
2. In a large bowl, combine chicken, 1/2 c. enchilada sauce, 1 c. cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 t. each of salt and pepper.
3. Microwave tortillas for about 30 seconds so they are easier to roll up. Divide mixture evenly among tortillas and roll up. Place in 9x13 dish, seam side down.
4 Top with remaining sauce and cheese.
5. Bake 25 mins. or until cheese is melted and bubbly.
6. Sprinkle with cilantro and serve.

Sometimes I will cook up some rice and add to the filling along with some black beans. This saves some money so I don't have to use so much chicken. But these are great either way.

Black Bean Burgers

Have you noticed the price of meat lately? Yikes! I have been trying to find meatless recipes that are delicious and something that Darin likes. This is one of those recipes.

Black Bean Burgers

1 can black beans
1 egg
1/2 c. + 2 T. +1/3 c. bread crumbs
1/4 c. chopped red onion (I use onion powder)
1/4 c. chopped fresh cilantro
2 T. green chiles (pretty much a small can of chilis)
1 T. fresh lime or lemon juice
3/4 t. cumin
1 garlic clove (I use garlic powder)
1/2 t. salt
1/4 t. pepper
buns and burger toppings (lettuce, tomato, pickles, cheese, ketchup, mustard, etc.)

1. Drain and rinse black beans. Put into food processor. I don't have a food processor but I have a hand crank salsa chopper so I use that. If you don't have any sort of chopper just mash ingredients in a bowl by hand. The burgers will be lumpy but still delicious.
2. Add all other ingredients into processor (except the last 1/3 c. of breadcrumbs) and process for about 1 minute until you get a thick and consistent puree. The puree should be so thick that it sits on a spatula without the urge to fall off. If it's too thin, add a couple tablespoons more of breadcrumbs.
3. Pour the remaining breadcrumbs onto a plate. Grease your hands with some oil and shape bean puree into patty shape. Coat the bottom and top of each patty in the extra breadcrumbs. Repeat to form remaining patties.
4. In a skillet heat up 2 T. oil over medium-high heat. Cook for 2 minutes on each side. The goal is to heat the burger through while also keeping a nice golden crispy outside.
5. If you don't want to pan fry the patties, they can also be baked. 425 degrees for about 5 minutes on each side.
6. Serve on a bun with all the traditional burger toppings.

So yummy you won't even miss the meat.

Jumbo Stuffed Shells

Hey guys! I'm home. I just got back from visiting Kat in New York. Super fun! I learned a new recipe from her that is super simple and quick. So on with the menu...

Pesto Chicken
Homemade Pizza

Jumbo Stuffed Shells (Kat's recipe)

1/2 box jumbo pasta shells
1 jar spaghetti sauce
15 oz. ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
couple shakes of dried parsley
salt & pepper to taste

1. Cook pasta shells and drain. Allow to cool slightly.
2. Mix together ricotta cheese, 1 3/4 c. mozzarella, 1/2 c. parmesan. Add parsley, salt, and pepper.
3. Spray baking dish (9x13) with non-stick spray. Spread 1 c. spaghetti sauce in bottom of pan.
4. Fill cooked shells and arrange in dish. Pour remaining sauce over shells.
5. Top with remaining cheese. Cover with foil and bake at 350 degrees for 45 mins.

Welcome to March!

So I went a little crazy because we have a lot coming up, and I totally blew our whole grocery budget in one fell swoop. I planned ten dinners and of course breakfast and lunch stuff . So, if you are interested, here is my menu. Hopefully it will help you with the next 10+ days.

Pesto Chicken
Easy Crock Pot Potato Soup
Quick and Easy Chicken Burritos
Trisha Yearwood Bean Stew
Homemade Pizza
Chicken Roll-Ups
Cheesy Chicken Enchilada Soup
Steak with veggies (I don't know how I'm going to cook it, but it was on sale at Smiths and Handsome is trying to eat more meat for lunches so I figure, two birds/one stone....)
Tin Foil Dinners
Italian Chicken Bake

Pesto Chicken in Crock Pot

4-5 Chicken Breasts

1 package of Ranch Dressing Powder

1, 8 oz. bottle of Pesto sauce 

Angel hair pasta

1/2 c. Chicken Broth

Place chicken breasts in crock pot, pour chicken broth, package of Ranch Dressing, and the bottle of pesto. Let cook on Low for 6-8 hours. 

Cook pasta like box instructions. Take chicken out and shred it. Place chicken and pasta back in crock pot and mix it all together. ENJOY!

Chicken Roll-Ups

4 large chicken breasts

1 bunch green onions

16oz cream cheese, softened

18 crescent rolls

1 pkg. crushed chicken flavored stuffing

Melted butter

8oz sour cream

2 cans cream of chicken soup

Milk to think sauce to desired consistency

Directions: Cook, then shred chicken. Mix cream cheese, chopped green onions and chicken together.

With each crescent roll: thin out the dough, scoop chicken mixture into the dough, roll up and make sure the chicken is completely covered in dough.

Glaze the dough with melted butter and roll the ball in crushed stuffing to coat it (Can be frozen at this point).

Place chicken roll-ups in a lightly greased 9x13 pan and bake at 350 degrees until golden brown.

Combine cream of chicken soup and sour cream in a small sauce pan to make a gravy. Use milk to thin it to desired consistency.

Trisha Yearwood Bean Stew

1 Tbsp. olive oil

2 cloves garlic, finely chopped

4 scallions (green onions), chopped

½-1 lb. ground beef

1 ½ Tbsp chili powder

¼ tsp. cayenne pepper

1 (28oz) can fire-roasted diced tomatoes (not any other diced tomatoes)

1 (15oz) black beans, rinsed

1 (15oz) refried beans

1 medium red pepper

4 medium carrots, coarsely grated

½ tsp. brown sugar

Kosher salt

Topping options: cooked rice, sour cream, chopped fresh cilantro

Heat the oil in a large saucepan over medium heat. Add the garlic and green onions and cook, stirring, for 1 min. Add the beef and cook breaking it up with a spoon., until starting to brown, 5-6 min; stir in the chili and cayenne and cook for 1 min. Add the tomatoes, beans, pepper, carrots, sugar and 1 cup water and a pinch of salt and bring mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12-15 min. Serve with toppings if desired.

Crock Pot Street Tacos & Menue

So I know there isn't 7 recipes', but hopefully with this and Andra's drumsticks, leftovers, and hopefully a date night ;) you should be covered! These are a huge family favorite. We all love them! Brayden loves the heat so I always double the cayenne pepper, but you don't have to. I think it is pretty hot the way it is. Hope you love them like us!

Crock Pot Street Tacos

For the spice rub:
1T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped

Serving Options:
corn tortillas
shredded lettuce (we love shredded cabbage instead)
grated cheese
tomato
sour cream
salsa
cucumbers (odd I know, but DELICIOUS)

Mix all of the spice together in a small bowl for the spice rub.  Rub the spices into each side of the steak, using all of the mixture. Place the spice rubbed steak in the bottom of the crock pot.  Place the chopped onion, bell pepper, and jalapeno on top of the steak.  Cook for 7-8 hrs on low.  After the cook time has lapsed, remove the steak from the cock pot and shred with two forks.  Serve immediately or return to the crock pot for a few hours until you are ready to eat. 

Serve on corn tortillas with your favorite toppings. 

Sesame Chicken Rice Bowl

I haven't tried this one yet, but I love Chinese food! This is also a bit more ingredients than I typically like to use. But I am excited to try it.

Sesame Chicken {Gluten Free}

1 1/2 lbs of chicken breast, cut into bite size pieces

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon 

1 cup gluten-free chicken broth

1/2 cup sugar 
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten

1/2 cup canola oil

1 teaspoon garlic, minced
Red Pepper flakes
3 TBL sesame seeds
4-6 green onions, chopped
4 C cooked jasmine rice

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, 2 1/2 Tbl vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of tamari, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok (or large skillet), heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil ( leave just a few tablespoons in the wok). 

Reduce the heat to med. Cook the garlic and pepper flakes for about a minute. Then add tamari sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir remaining two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

Tomato Basil Chicken

This Tomato Basil Chicken will have you grabbing your fork at the 30 minute mark, which is great news when you need to have a nice, hot meal on the table quickly.  

Ingredients: (4 servings)

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish

Written Directions:

Season chicken breasts with kosher salt and fresh cracked black pepper.  Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.  While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts.  After about 4-5 minutes, the chicken breasts should be ready to turn.  By the way, when did chicken breasts get SO HUGE?!   You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  If you pounded yours out thinner, they will cook faster than this.

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.  Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce.  Now give it all a good stir so all those flavors will marry together.  
When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.   Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Honey Balsamic Chicken Tenders

Hey girls!! I know, I am a week behind. I am sorry. But life is life. It just happens. Sorry. I am back on the band wagon though!! I am really going to try and focus this weeks meals on being healthy. I normally just make what is easy, and cheap. But this week, I am going to try to stretch my dollar a big farther and maybe make a few less meals, but better for me. Because let's be honest, I need to finish losing this baby weight. Go me!!n 

Honey Balsamic Chicken Tenders

:i am planning to serve this with veggies. ie: broccoli and asparagus. or cauliflower and brussle sprouts  

Ingredients

• 2 medium (1.5 lbs) chicken breasts
• ¼ cup balsamic vinegar
• 1 clove garlic
• 2 Tbsp olive oil (divided)
• to taste salt & pepper
• 1 Tbsp butter
• 2 Tbsp balsamic vinegar
• 3 Tbsp honey

Instruction

1. Slice the chicken breasts on a diagonal into six strips each. Place the strips in a quart sized zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.
2. When you’re ready to cook, heat the second tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook the strips until browned on both sides (about 2-3 minutes each side). You may have to do two batches. Place the cooked chicken on a clean plate.
3. Turn the heat down on the skillet to medium-low and add the butter and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey, increase the heat, and allow the sauce to simmer until thickened (about five minutes).
4. Once the sauce has thickened, season to taste with salt and pepper (I just used a pinch of each). Add the chicken back to the skillet and toss to coat in the warm balsamic sauce. Serve immediately

Recipes for the lunch time dilemma

I am in the same boat as you, Andra. Lunch is a hard meal to plan for. Leftovers are good but usually not enough for the whole family. With Darin working from home 3 days a week, I have to be a little more creative than pb & j. Enter the quesadilla. You can put anything inside a tortilla and call it lunch. So here are 3 quesadillas that are easy, yummy, and our favorites.

Crispy Black Bean Quesadillas
4 flour tortillas (you can also use corn or whole wheat)
1 can black beans, drained and rinsed
1/2 c. red onion (I hate crunchy onions so I omit this ingredient and use a couple shakes of onion powder instead)
1/2 tsp. cumin
1/2 tsp. paprika
2 T. fresh cilantro, chopped
salt and pepper to taste
pepper jack cheese (I love pepper jack the best but you can use cheddar if you don't have the p.j.)
Toppings:
sour cream
avocado
salsa

Put black beans in a bowl. Add onion, cumin, paprika, cilantro, salt, and pepper. Stir together and lightly mash the beans with the back of a spoon. This makes the quesadilla easier to flip because the beans aren't rolling out everywhere. Spoon some bean mixture onto half of a tortilla. Sprinkle on some cheese. Fold the tortilla over. Spread a little butter on the outside of one side of the tortilla. Place into a non-stick skillet over medium heat, buttered side down, then butter top half. Let cook for a few minutes until the tortilla is brown and crispy. Flip. Allow the other side to get brown and crispy and the cheese melted. I put a lid on the pan to trap the heat so the cheese melts all the way. When it's done, cut into triangles and put on toppings.

Pesto Turkey Quesadillas
*quantities of ingredients are up to you, use more or less based on your taste and family size
Flour tortillas (whole wheat, spinach, sun dried tomato are all delicious)
Thinly sliced lunchmeat turkey (my favorite is Oscar Meyer black peppered turkey)
Provolone cheese slices (swiss or cheddar is also good)
Pesto (I buy a small jar, or you can make your own)
Roma tomatoes, sliced

Spread a spoonful of pesto on half of a tortilla. Layer on turkey and cheese. Fold tortilla over and butter one side. Place in non-stick skillet over medium heat, buttered side down, then butter top side. Cook until tortilla is crispy and brown. Flip. Cook other side until crispy and brown and cheese is melted. Remove from pan, cut into triangles and serve with tomato slices on top.

Peanut Butter & Banana Quesadillas
*quantities of ingredients are up to you, use more or less based on your taste and family size
Flour tortillas
Sliced bananas
Peanut butter
Cinnamon sugar mix
Sometimes as a special surprise I throw in a few chocolate chips or white chocolate chips

Spread a spoonful of peanut butter on half of a tortilla. Evenly place bananas on peanut butter. Add chocolate chips if desired. Fold tortilla over and butter one side. Sprinkle with cinnamon sugar mix. Place in non-stick skillet over medium heat, buttered side down, then butter top side and sprinkle on cinnamon sugar mix. Cook until tortilla is crispy and brown. Flip. Cook other side until crispy and brown. Remove from pan and cut into triangles.

Superbowl Treats

Key Lime Pie

Crust:
1 1/2 cups finely ground graham cracker crumbs (about 10 crackers)
3 T. granulated sugar
2 pinches sea salt
7 T. butter, melted

Filling:
1 1/2 T. finely grated lime zest
3 large egg yolks
1 14 oz. can sweetened condensed milk
2/3 c. fresh lime juice (about 1 bag of limes, or 1 dozen small limes)

Topping:
3/4 c. heavy whipping cream
1 to 2 T. granulated sugar to taste

Heat oven to 350 degrees.

Combine graham cracker crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs in the bottom and up the sides of a 9-inch pie plate.  Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.

Zest limes into medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham cracker crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping.

In a medium bowl, beat cream and sugar until soft peaks form. Spread over top of chilled pie. Pie should be chilled at least another 2-3 hours with cream on top so that it will fully set.

Superbowl Eats

Soft Pretzel Bites

Dough:
1 1/2 c. warm water
2 1/4 tsp. yeast (or one packet active yeast)
1 1/2 tsp. salt
1 T. sugar
4 c. flour
_______________
1/2 c. baking soda (this does NOT go in the dough. Yes it is 1/2 cup!)
1 egg (whisked)
melted butter for brushing on top
coarse salt (kosher or sea salt)

Preheat oven to 425 degrees. Spray cookie sheet with cooking spray set aside.

In a small bowl add warm water to yeast. Allow to sit for 3-5 minutes. Add salt and sugar and stir.

In a large bowl add flour and then pour yeast mixture over top. Knead with bread hook in mixer or by hand for approximately 5 minutes.

Separate dough into 6-8 sections. Roll each section of dough into ropes about 15-20 inches long and 1 inch think. Cut dough with scissors or pizza cutter into 1- 1 1/2 inch pieces.

In a large pan, bring 2 quarts water with 1/2 cup baking soda to a boil. Once water in boiling, place about 8 pieces of dough into the water for about 30 seconds. Remove with slotted spoon and place pretzel bites onto baking sheet. Brush dough lightly with egg and sprinkle coarse salt on top.

Bake 8-10 minutes. You can turn the oven to broil for the last minute to brown the tops. Remove pretzel bites to a cooling rack and brush tops with melted butter.

These are the best! They take a little time and are have more steps to follow than most breads but they are worth it.

**I have made these several times and they turn out great each time. 
Just a few comments about the recipe. 
-These take me about an hour to make from start to finish. 
-They are best served warm, soon after being baked. 
-Do not put pretzels into a plastic container with a lid. The condensation takes the chewiness away from the pretzels.
-Instead of salt you can put cinnamon and sugar on top for a dessert pretzel.
-I like to serve the salted pretzels with queso dip, and the dessert pretzels with frosting.

Rotisserie Chicken in the Crockpot

Good Bright Cheery Monday Morning! If you haven't been to Smith's yet, you gotta run over today! These deals end today, and I have a really good idea of what to do with them!

Smith's Heritage Farm whole chickens (and drumsticks - which are great for Italian Chicken Bake and Garlic Chicken Parmesan Drumsticks) are only $0.99 per pound! Yep! It's a pretty great deal! 
My mom passed on a recipe for a rotisserie chicken in the crockpot that is supposed to be divine!
I'm going to try it today! Then I'm going to use the leftovers tomorrow for Pizza!

1 (4lb) whole chicken, insides removed and washed/patted dry
1/2 Tbsp paprika
2 Tbsp all purpose seasoning (like Mrs. Dash)
1/2 Tbsp garlic powder
1 tsp sald

1: Start by mixing together paprika, all purpose seasoning, garlic powder and salt.
2: Place 4 medium sized foil balls in bottom of crockpot. This will act as a stand to prevent the chicken from drying out. (she says you can also use large 2 inch chunks for root veggies like potatoes, carrots, and onions instead of foil, and that's what I plan to do so that my whole meal is done at once).
3: Rub seasoning over your entire chicken (including the inside of the bird). Place on top of foil balls (or veggies). Cover and cook on HIGH for 4- 4 1/2 hours, or LOW for 6 1/2 - 8 hours.

Here is the original link from Family Fresh Meals.

*A little advice: It helped me to have a plastic bag over my hand when I reached inside the chicken to pull the "insides" out. It was hard for me to mentally conquer so next time, I'm going to have Brett do it.

Italian Chicken Bake

This recipe goes along with the tin foil dinners because it uses up the rest of the ingredients, and vice versa, depending on which meal you make first.

- Potatoes (Any kind. I'm going to use left over russets from the foil dinners)
- Carrots (baby carrots or cut up whole carrots.)
- Package of chicken drumsticks
- Packet of dry italian dressing mix
- 1 stick of butter melted (I only use about 1/2 to 3/4 of a stick. Just enough to make it not dry.)

Preheat oven to 350. Spray a 9x13 pan with cooking spray. Place chicken down the center of the pan. Add vegetables around the edges of the dish. Sprinkle with italian dressing mix and pour butter over top. Bake foil covered for one and a half to two hours, or until chicken is done and veggies are tender.

Tin Foil Dinners in the Oven

Now you don't have to go camping to enjoy awesome tin foil dinners! These are really versatile. You can add whatever veggies and meat you have on hand. It's a great way to use up left over produce. During the winter when we don't have a robust garden overflowing with veggies, we do this...

Depending on how many foil packets you are making just estimate the quantity of what each person will eat.

- Potatoes (cubed)
- Carrots (I use baby carrots)
- Kielbasa sausage (cut into 2 inch pieces)
- onion powder
- garlic powder
- salt & pepper to taste
- 1 T. butter per packet

Measure out tin foil about 18 inches long. Double layer the foil. Add veggies and sausage. Sprinkle with onion powder, garlic powder, salt, pepper. (I just eye ball the seasonings. Pretend you are shaking salt on your food at the table and that's about how much of each.) Cut the butter into small chunks and evenly distribute on top of veggies. Fold up packets. Meet long sides of foil together over veggies and roll shut. Then roll in the sides to seal everything in. Put in a 350 degree oven for an hour or until veggies are tender. Serve in the foil. Careful the steam is hot. Sprinkle cheese over the top if desired.