Honey Garlic Chicken and Veggies

I have been finally trying new recipes and found a couple of really tasty meals. 
So easy and DELICIOUS!

Honey Garlic Chicken and Veggies 

Ingredients:

·         4-6 chicken breasts
·         16 oz baby red potatoes, halved
·         16 oz baby carrots
·         16 oz green beans
·         2 Tbsp parsley
·         ½ cup soy sauce
·         ½ cup honey
·         ¼ cup ketchup
·         2 cloves minced garlic
·         1 tsp dried basil
·         ½ tsp dried oregano
·         ¼ tsp crushed red pepper flakes
·         ¼ tsp black pepper

Directions:

Combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.  Place chicken, potatoes, and carrots in slow cooker.  Cover with sauce mixture.  Cook on low  heat for 7-8 hours or high for 3-4 hours.  Add green beans last 30 min of cooking. Garnish with parsley.

Slow Cooker Chicken Enchilada Casserole

This has got to be one of the easiest recipes I've ever made! At first, we wondered if it was going to be very good because it seemed really liquid-y. But after you add in the tortillas and cheese, it thickens up quite a bit. It really tastes just like chicken enchiladas. Delicious!!

Ingredients:
3 chicken breasts
2 (10 oz) cans of red enchilada sauce
10 corn tortillas
2-3 cups cheddar cheese, shredded (divided)
1 (3.8 oz) can olives, sliced (divided)

Directions:
Add chicken and enchilada sauce to slow cooker and cook on low 6-8 hours.
Shred chicken using forks. (I shredded them right in the slow cooker - easy!)
Slice tortillas into strips - a pizza cutter works great - and add to chicken and sauce. Stir.
Add 1 cup cheese, half the olives, and stir again.
Top with remaining cheese and olives. Continue to cook 30-60 minutes longer or until cheese is all melted and bubbly.

Serve with lettuce, sour cream, or any other toppings you would like. Enjoy!

                  

These pictures do not do it justice at all. It looks like a sloppy mess but tastes amazing! We only have 2 kids left at home now, so we had tons of leftovers. I just pulled the dish out of the cooker and stuck it in the refrigerator. Then, a couple days later I popped it back in and heated it up. I thought the tortillas would be all soggy and gross but it was almost better the second time. We will definitely be making this again!

Mexican Street Tacos

Have you ever eaten Mexican Street Tacos? I never had until recently. I always made tacos with ground beef and taco seasoning on flour tortillas, Fritos, or those crunchy, hard shells that always break apart when you take a bite. You know what I'm talking about, right? Ugh!

So when my son and daughter-in-law came home for a visit, they told us we were making street tacos & that we would never want to go back to regular tacos again. Seriously. He was right. We don't. 

In fact, we have made these 3 times since then and they are sooooo good!! The chicken is cooked in a crock pot & practically shreds itself it's so tender. I am also IN LOVE with the white corn tortillas! They have such a great flavor. Mmmmm! You also don't need all the toppings that you would normally put on tacos. Authentic street tacos only have cilantro and onions. That's it. (I only put pico de gallo or guacamole on mine because to me, those go on everything! Plus, I'm not a fan of raw onions.)

Even if you don't want to make tacos, this meat is easy & delicious. It could be used with almost anything. 

Ingredients:

2 lbs. boneless, skinless chicken breasts

3 cloves garlic, minced

1 onion, chopped

1 tsp cumin

1 tsp paprika

2 tsp chili powder

1 tsp sea salt

1/2 tsp black pepper

White corn tortillas

Cilantro

Diced onions

Directions:

Put chopped onions in bottom of crock pot, then add the chicken and garlic. Mix all spices together and sprinkle over chicken. Cook on low for about 6 hours until fully cooked. Shred the chicken with 2 forks and let sit another hour or so. 

Heat tortillas on skillet (flipping so both sides are nice and toasty) then fill with chicken, onions and cilantro. (Or other toppings.) ;)

Enjoy!! 

This was mine with just the pico on top. ;)

The BEST Chili EVER!

I seriously cannot say enough about this chili! It is soooo good! Anyone who knows me will tell you that I really am not a big fan of chili. Especially because I am freaky about the meat in it. It's always chewy, or the consistency is wrong - runny with chunks of meat - ugh!! I can handle it when it's on a potato, but to just eat it plain in a bowl - no way!

But this recipe looked really good, and it's homemade so I control what's in it. ;) It was so good and hearty, with the PERFECT consistency, and I added a little spiciness to it also. Yummm! 

I ate it over a potato, and then had a bowl of it as well. Talk about over-eating! haha

It made a TON - so we saved it and I just threw it all in the slow cooker 2 days later. STILL DELICIOUS! 

So hurry and go make this before winter is over! You won't regret it. :)

Ingredients:

2 lbs. lean ground beef, browned and drained

3 green peppers, diced

1 yellow onion, diced

2 stalks of celery, diced

1 TBS minced garlic

1 (15 oz) can dark red kidney beans, drained

1 (15 oz) can Ranch Style beans

1 (15oz) can Italian stewed tomatoes

2 (15 oz) cans tomato sauce

1 (10 oz) can Rotel, or diced tomatoes with green chilis 

1 pkg McCormick chili seasoning

Secret Ingredient: crushed red pepper flakes, to taste (It's hard to tell - I just sprinkled a bit on top, and mixed it in & it was perfect.)

Directions:

While ground beef is browning - chop peppers, onion, and celery. Add all ingredients to a large pot or slow cooker. Simmer for a few hours. If you use a slow cooker, you could keep it on low most of the day if you wanted. (Mine cooked a little too hot on the stove, and burned a little on the bottom. Ugh!)

Note: If you like your chili really spicy, add a medium Rotel, hotter chili seasoning packet and/or more crushed red pepper flakes. Mine was pretty spicy though. ;)

This also makes amazing leftovers, and I think I will be freezing the rest. 

Enjoy!

Taco Soup

Taco Soup

Ingredients:

2 cans pinto beans undrained
1 can kidney beans undrained
1 can corn undrained
1 large can diced tomatoes
1 can tomatoes & chilies (Rotell)
1 can diced green chilies
1/4 cup sliced black olives (if desired)
1 pkg taco seasoning (about 2 Tbsp)
1 pkg ranch dressing mix
1 small onion diced
1 lb ground beef

Directions:

Brown meat and onions.  Drain and add to crockpot.

Sprinkle both seasoning packets on meat.  Add beans, corn, tomatoes, chilies and olives. 

Stir

In crock pot cook on low for 8-10 hours or high 4-5 hours.

Top with cheese, sour cream and serve with or over tortilla chips!

Colorado Beef Burritos

These burritos were so good - I totally forgot to take any pictures of them until there was only one left!  So, the pictures aren't the best - but I will definitely be making these again. 

These were the really good shredded beef kind of burritos, like you get in Mexican restaurants. Yum!  And they were super easy.  The recipe is a freezer Crockpot meal, so I actually had it sitting in my freezer ready to go.  Then I just dumped it all in my Crockpot on Sunday to cook.  You still have to shred the meat and make the burritos, but it's still pretty easy.

I got the recipe from baked in the south.  There are a whole bunch of yummy freezer-to-Crockpot meals on there that I'm planning to make.

Ingredients:
2 lb. stew beef
1 c. chopped onion
1 c. beef stock
2 (12 oz) cans red enchilada sauce
6-8 flour tortillas
2 c. shredded cheddar cheese

Directions:
Label gallon freezer bag and add stew beef, onions, beef stock and 1 can enchilada sauce.  Freeze.
(If you don't want to freeze it, just add the ingredients straight to the Crockpot instead.)

Cook on low for 6-8 hrs until beef is tender.  Remove beef and shred.

Divide beef evenly between tortillas and roll into burrito.  Lay burritos seam-side down on greased baking dish.  Pour remaining can of enchilada sauce over burritos and top with cheese.

Bake at 375 F for 15-20 minutes, or until cheese is melted and bubbly.

Serve with salsa, lettuce, sour cream or other toppings if you want.  I liked mine plain. :)

French dip sandwiches

I must give credit where credit is due. This is from Our Best Bites introduced to me by my friend Christa!  Everything I have ever tried of theirs is like heaven!  These are no exception!  My kids (even my picky eaters) loved them!  Super easy to make, hardly any prep and they make a great left over!

Ingredients:

1  2 1/2- 3lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Directions:

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When oil is hot place roast carefully in pot and brown all sides. Put roast in slow cooker and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook on low for 8-10 hours   or    high for 4-5 and then low for 2-3 additional hours.

You will know when it is done when it falls apart with your fork.
Place meat in rolls open faced topped with cheese and broil until cheese is melted. (watch carefully so they don't burn)

Ladle juices into small cups for dipping!

YUM! 

Slow Cooker Olive Garden Pasta soup

Seriously this was the best and easiest soup!  I got this off Pinterest and had to try it.  It will definitely be a staple.

Ingredients:

2 lbs. ground beef
1 onion, chopped
3 carrots, shredded
2 (28 oz) cans diced tomatoes
1 (16 oz) can white kidney beans, drained
1 (16 oz) can red kidney beans, drained
4 cups beef broth
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
1 (20 oz) jar Prego traditional spaghetti sauce
8 oz ditali pasta

Directions:

Brown ground beef in large skillet.  Drain fat.  Add beef and all ingredients except the pasta into a large crock pot.  Cook on low for 7-8 hours or high for 4-5 hours.

Before serving, cook pasta according to package.  Drain and add to soup.

Slowcooker Spaghetti Sauce

It's that time of year again when I get completely smothered in TOMATOES!!  I am the only one in my house that even likes them, which is just sad really.  They are sooo good! 

A couple of years ago, I decided to try to can spaghetti sauce with all my extra tomatoes.  (My first ever experience with canning.)  It worked out so good that I now plant extra tomatoes and onions just so I can do lots of sauce! My family really loves this recipe - but sometimes we mix it with a can of store-bought sauce, too.   

I love the fact that I made it myself (yay me!), it's great for storage - and it smells so good while it's cooking.

Ingredients:
2 TBS canola oil
1 onion, diced
1 clove garlic, minced
1/4 green pepper, diced

4 cups chopped tomatoes (I blend mine so they aren't so chunky)
1 (6oz) can tomato paste
1 1/2 tsp oregano
1 1/2 tsp basil
1 TBS parsley
1 TBS sugar
1 1/2 tsp salt
1/4 tsp pepper

Directions:
Add oil to bottom of slowcooker or large saucepan.  Add onion, garlic and green pepper.  Saute until onion is transparent.

Add chopped tomatoes, paste and spices, stir until combined.

Cook on low about 4 hrs.

Serve, or pour into jars to can.  (You can also freeze this recipe, just make sure to leave room at the top of the jar for expansion.)


Serves: 8

note:  I usually double the recipe, and have 2 slowcookers going at once.  Usually I get about 3 quart-size jars full from a double batch.

Slow Cooker Buffalo Chicken Chili

This was very good - and very spicy!  Maybe too spicy. Haha :)  So be warned, if you don't want this to burn your mouth off, maybe cut back on the jalapenos a bit. (I put 2 serrano peppers in it, so maybe that's my problem.)
Anyway, try this - it's delicious!  We crushed up some tortilla chips and sprinkled them on top for some extra crunch.

Ingredients:
4 chicken breasts (I threw mine in frozen - so easy)
2 cans beans, any kind (we used pinto and black)
1 can cream-style corn
1/2 bottle of Frank's Buffalo Sauce
1 cup salsa
1/2 onion, chopped
2 (15 oz) cans tomato sauce
2 jalapenos, chopped

Directions:
Put all ingredients in slow cooker and stir well.  Cook on low for 8 hours, remove chicken and shred with a fork.  Place chicken back in slow cooker and stir.

Serve plain or with extra toppings, tortilla chips, or crackers.

Enjoy!

Slowcooker Honey Barbecue Chicken

This honey barbecue chicken was so good! We served it on rice, and the boys ended up crumbling tortilla chips on top.  It tastes a lot like Cafe Rio Chicken.  I think next time I will serve it with the Cilantro Lime Rice and Creamy Tomatillo Dressing.  We all thought it would be really good served on buns as well. 

Ingredients:
5 - 6 boneless, skinless, chicken breasts
1 c chicken broth

Dry Rub Ingredients:
1/4 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin
2 TBS brown sugar
1/4 tsp salt
1/4 tsp oregano
1/4 tsp black pepper
1/4 tsp cayenne pepper

Honey Barbecue Sauce Ingredients:
1/2 c honey
1/2 c ketchup
1/4 c margarine
1 TBS apple cider vinegar
1 TBS spicy mustard
2 TBS brown sugar
1 TBS soy sauce
1 tsp chili powder
pinch of salt, onion powder and garlic powder

Directions:
Mix together dry rub ingredients.  Rub spice mixture all over chicken breasts and place in a slowcooker.

Pour chicken broth around chicken breasts, cover and cook 3 -4 hrs until chicken is cooked through.

Remove chicken and discard juices.  Shred chicken with a fork, and return to slowcooker.

Combine honey barbecue sauce ingredients in medium saucepan and cook on medium heat until well combined. 

Pour over chicken in slowcooker, and let cook on low about 15 - 20 minutes more or until ready to serve.

(Serve with rice, black beans, tortilla chips, lettuce or just serve it on buns!)

Enjoy!

Slow Cooker Beef Stew

I just made the best beef stew!  So easy and every one of my children loved it!  Even my picky eaters!

Ingredients:

2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper
1 clove garlic, minced
1 bay leaf
1 tsp paprika
1 tsp Worcestershire suace
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Directions:

Place meat in slow cooker.  In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.  Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Slow Cooker San Francisco Chops

This is one you all need to try! It is sooo delicious!! And super easy!! From this fabulous site.

Ingredients:

2 Tbsp olive oil
4-5 boneless pork chops thick cut (about 1 inch thick)
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 c soy sauce
1/4 c chicken broth
2 Tbsp brown sugar
1/4 tsp red pepper flakes
1 Tbsp cornstarch
1 Tbsp cold water

Directions:

In a large skillet, heat the oil over medium-high heat until it is hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. In a small bowl, combine the cornstarch and cold water until smooth. Remove the pork chops (they should be falling apart with tenderness at this point) and whisk the cornstarch mix in slow cooker. Return the chops, cover and cook on high heat for another 30-60 min.

Serve over rice. (I shredded mine)

White Chicken Chili

I got this recipe from a friend of mine, Sheri. It is definitely going to be a family staple! It is so good!!! The best!!

Ingredients:

3-4 boneless chicken breasts
3 cans Great White Northern Beans
1 can(10 oz)Rotel tomatoes
1 T. oil
1 onion
3 cloves garlic, minced
1 can(4 oz) chopped chilies
2 tsp. ground cumin
1 tsp. oregano
1/2 tsp. cayenne pepper
1/2 tsp. salt
1 can(14 1/2 oz) chicken broth
3 cups shredded Monterey Jack cheese
12 oz sour cream

Directions:

Cook and dice (I shredded mine) chicken.
In small skillet, saute; oil, onions, cumin, oregano, cayenne pepper, garlic and salt until transparent.
Combine beans, broth, Rotel tomatoes, chilies, onions and spices in crock pot. Cook on high about 6 hours.
Before serving, add cheese and sour cream, stirring until dissolved.

SLOW COOKER CHICKEN CACCIATORE

This recipe is a staple in our house, pretty much anytime we want pasta. It's super easy & usually the only thing I need to buy is mushrooms.

6 skinless, boneless, chicken breast halves
1 (28 oz) jar spaghetti sauce
Green pepper, diced
8 oz fresh mushrooms, sliced
1/2 onion, finely diced
1 tsp minced garlic

(I pretty much just throw in enough peppers, mushrooms, & onions until it looks good - I don't even measure them)

Put chicken in crock pot (I put mine in frozen) Top with spaghetti sauce, vegetables & garlic.

Cover, cook on low until chicken is done. (I shred mine up, or you can leave them whole)
Serve with pasta.

SHREDDED SWEET PORK (Cafe Rio)

Ingredients:
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 TBS dried minced onions

Cook all ingredients in crock pot on low (8 hrs) One hour before serving, remove meat & shred it. Dump out all juices and place meat back in crock pot.
Add:
1 c brown sugar
1 c red enchilada sauce

This meat was soooo good! We had it on the cilantro lime rice with black beans, tortilla chips, lettuce & creamy tomatillo dressing. Yum! Just like Cafe Rio....

Crock Pot Chicken Tortilla Soup

Again another recipe from the Sisters Cafe recipe blog! My very favorite place to look for recipes. Every one I've tried, I've loved!

Ingredients:
4 chicken breast halves
2 15 oz cans black beans, drained and rinsed
2 15 oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4 oz can chopped green chilies
1 14 1/2 oz can tomato sauce
tortilla chips
2 cups grated cheese

Directions:
Combine all ingredients in large slow cooker. Cover and cook on low for 8 hours. Just before serving, remove chicken breasts and shred. Stir into soup.

Serve with chips and cheese.

Crockpot Southwestern Chicken

We have a winner!! Super easy, really fast(aside from crock pot time), very cheep and extremely yummy! And hardly any ingredients!!

I got this recipe from The Sisters Cafe (where I'm sure more will be tested and tasted) This is hearty enough for a full meal and yet you could serve it as a dip. Another meal that my ENTIRE family loved.

Ingredients:
1 small bag frozen corn
1 can black beans (rinsed and drained)
2 large frozen boneless skinless chicken breasts (I used 3 because I wanted it meatier)
1 16-oz jar medium salsa
If desired, serve with any or all of the following:
shredded cheese
tortilla chips
sour cream
diced avocados
green onions

Directions:
Pour bag of frozen corn in bottom of crock pot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.

I put this under the fast category because it literally took me 2 min to throw together.

Potato and Ham Chowder

Here is my potato chowder recipe that almost everyone has, but in case you don't have it I thought I would post it. ;) My ultimate favorite winter recipe!

Ingredients:
1 package (5 ounces) Betty Crocker scallped potatoes
1 cup diced fully cooked ham (I don't add this to my chowder, but feel free to try it)
4 cups (3 cans) chicken broth
2 medium stalks (1 cup) of celery, chopped (I don't add this either)
1 medium onion (1/2 cup), chopped
1/8 teaspoon pepper
2 cups half-and-half
1/3 cup all-purpose flour

Directions:
Mix potatoes, sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2 to 4 quart slow cooker. (Mine comes out perfectly in this size slow cooker, but if you have a bigger one, I don't know how to change the recipe so that it comes out the right consistency. Maybe one of you guys that have made it in a bigger one can post your tips.)

Cover and cook on low heat setting 7 hours.

Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.

Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.

I sprinkle grated cheddar cheese on top after dishing into a bowl or bread bowl.

CHICKEN AND WILD RICE SOUP

Here is a yummy crockpot soup recipe that is super easy if you have left over chicken. I just cooked my chicken the day before and put it in the fridge.

Ingredients:
1 can cream of chicken soup
2 cups cooked shredded chicken
1 cup diced carrots (make sure they're thin or they'll be crunchy! trust me.)
1 cup diced celery
2 boxes (4oz each) long grain & wild rice w/seasoning packets (I used Rice a Roni)
5 cups chicken broth
5 cups water

Combine all ingredients in a greased 4 1/2 - 6 quart slow cooker. Cover. Cook on low 4-6 hours or until rice is done.