Crockpot Chicken Chili

I rarely go shopping without a meal plan however, this week I did.  I randomly went shopping on a Sunday and was no way prepared for it. Shopping is always reserved for Monday mornings, no LINES!  Without a list I really just picked up some of my basic items.  I came home with chicken and really had no idea what to make with it.  I then realized I had bought a can of Cannellini beans for my lunch salads and decided to make a chicken chili.  This was so good and you don't have to cook anything before hand.  Definitely a keeper and I will double the batch next time for a freezer meal.  I also think corn and a can of green chilies would be AMAZING!

Ingredients:

• 2 chicken breasts, uncooked
• 1 can black beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• 1 can diced tomatoes, drained and rinsed
• 2 cups chicken broth
• 1/2 yellow onion, diced
• 1/2 cup sour cream, you can always substitute for plain Greek yogurt!
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoon chili powder, more to taste
• salt and pepper, to taste
• Cholula, to taste
• Avocado, sour cream and green onions for garnish

Directions:

1. Place chicken in a lightly oiled crockpot.
2. Cover chicken with all remaining ingredients, except the sour cream and garnish toppings.
3. Cook chicken on low for 6 hours or high for 3 hours.
4. Remove chicken and shred.
5. Add shredded chicken back to crock with sour cream and stir.
6. Cook on low for an additional 1/2 hour and serve!

To Freeze:
 Leftovers: Freeze cooled leftovers in a ziploc bag.  Thaw when ready to serve and heat in pan. 
Freezer Meal:  Add all ingredients except sour cream and garnish toppings in a large freezer ziploc bag.  When ready to make thaw and empty bag into crockpot and cook with directions above.

French Onion Beef Stroganoff

I was originally planning on making a recipe from The Pioneer Woman's blog however, I forgot a few essentials at the store......  I guess having a list doesn't always work the way you want.  As I started pulling out all the ingredients I would need I found myself in a bit of a pickle.  Pantry raiding had commenced and I found myself whipping up this delicious meal instead.

 

Ingredients:

• 1/2 bag egg noodles
• 1/2 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb ground beef
• 1 can condensed french onion soup
• 1 cup sour cream
• 1 tablespoon olive oil
• salt and pepper, to taste
• paprika, for garnish

 

Directions:

1. Boil noodles according to package directions and set aside.
2. In a large skillet heat olive oil over medium heat.
3. Stir in onions and garlic until they start to sweat and add ground beef.
4. Saute beef until cooked throughout and stir in soup and sour cream.
5. Add salt and pepper to taste and bring to a boil.
6. Reduce heat and simmer for about 5-10 minutes. 
7. Add in noodles until completely coated and serve.

Tortellini and Andouille Sausage Soup

Adapted from Little Fellows Crockpot Cheese Tortellini

 

I love when Pinterest recipes turn out FANTASTIC.  As I have said before, I have a love/hate relationship with my crock.  I have tried LOTS of recipes and have only really liked a few of them.  This one is a WINNER....  My husband has been out of town for business and I knew this was one he wouldn't like.  So, I whipped this up and froze in individual Ziploc bags for future lunches. 

 

Ingredients:

• 1 bag frozen tortellini, any kind
• 2 cans diced tomatoes, Italian style
• 2 cups spinach
• 1 pack Andouille sausage (4 links), sliced in circles
• 1 block cream cheese, diced
• 1 quart chicken broth
• 1 cup water
• 2 garlic cloves, grated or minced
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh basil, chopped
• 1 bay leaf
• pepper to taste

Directions:

 

Brown sausage in a large skillet until browned.

 

Add sausage and all remaining ingredients into a lightly greased crockpot.

 

Cook on low for 6 hours, stir and serve.

Crockpot Mesquite Chicken

 

Recipe adapted from Food, Family & Finds Smothered Chicken Legs

 

Ingredients:

• 8 chicken legs
• 2 cans petite diced tomatoes
• 2 cups baby carrots
• 1 sweet onion, sliced
• 4 medium yellow potatoes
• 2 packets Mesquite chicken seasoning
• 1/2 cup vegetable oil
• pepper, to taste

 

Directions:

 

In a large Ziploc bag add oil, Mesquite seasoning and chicken, shake until completely coated.

 

In a lightly greased crockpot layer tomatoes, onions, chicken and potatoes.

 

Sprinkle with salt and pepper.

 

Cook on low for 6-8 hours and serve. 



Orange Chicken Stir Fry

Have I mentioned how much I love the commercials with fast and easy recipes??  Well, the other day I saw a Swanson Chicken Broth commercial with a similar recipe to this one.  Guess what? I just so happened to have a jar of Orange Marmalade in the pantry so, I decided to give it a whirl.  I adapted from my own Chicken Teriyaki Yakisoba recipe and created another WINNER.  Did anyone notice the picture for the Chicken Teriyaki Yakisoba is almost identical to this one?  This reassures the fact that I need new dishes and napkins. 

Ingredients: 

• 1 large chicken breast, lightly flattened and diced
• 1 1/2 cups fresh stir fry vegetables
• 1/3 cup soy sauce
• 1/3 cup orange marmalade
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 1/4 cup apple cider vinegar
• 1/2 teaspoon ginger, freshly grated
• 1 tablespoon vegetable oil
• Sriracha, to taste

Directions:  In a large bowl whisk together soy sauce, marmalade, sugar, ginger and sriracha.  In a separate bowl whisk together cornstarch and apple cider vinegar.  Heat oil in a large skillet and saute chicken for around 5 minutes, or until just about done.  Add marmalade sauce and vegetables to chicken.  Stir to coat evenly.  Slowly stir in vinegar and cornstarch mixture, cover and cook for another 5 minutes.  Stir and serve over rice.

Ham and Navy Bean Soup

 

As some of you know, my father in law literally lives about 50 yards away from our home.  My husband always says it reminds him of The Field of Dreams when he comes through the woods.  As soon as I tell my little guy that "BaBa" is coming over he runs to the door and waits for him to appear.  Seriously, it's the cutest thing ever.  Some days, he even stands at the door knocking saying, "Where Gramp?"  Needless to say, we have dinner with him often!  For all of you who are wondering, we all love it.  For Easter he brought a huge ham for dinner and was saying how delicious this would be.  My husband and I were not to convinced however, it was very delicious. 

 

Ingredients:

• Ham with bone, ours was about 2-3 lbs
• 1 lb navy beans, soaked
• 2 quarts low sodium chicken broth
• 3 carrots, diced
• 3 celery stalks, diced
• 1 small sweet onion, diced
• 3 garlic cloves, minced
• 3 red potatoes, (optional, I had some extra on hand)
• 1/2 teaspoon paprika
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon thyme
• 1 teaspoon Cajun seasoning, (I thought the broth was to bland without it)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pepper, to taste

 

Directions:  Dice carrots, celery, and onion and saute with 1 tablespoon olive oil for about 5 minutes, stirring frequently.  Add in garlic for the last minute.  Place all of the remaining ingredients except the ham into a lightly greased crock pot.  Top with ham and cook on high for 8-10 hours.  Remove ham and dice or shred meat.  When ham is out of the crock pot take about 1 cup of soup and puree.  Add meat and puree back to crock pot and stir.  Enjoy!



Tuna Noodle Casserole

I crave tuna casserole about 4 times every year, I have no idea why, but randomly I need to have it!  Is there anything better or easier than placing all ingredients in one dish with literally no fuss?  I think not.  Well, maybe takeout.  This recipe is great, inexpensive, and simple.  For non tuna eaters replace with canned or shredded chicken.
Ingredients:

• 1 bag egg noodles
• 2 cans tuna
• 1 can cream of mushroom
• 6 oz plain Greek yogurt
• 1 cup milk
• 1 cup peas, frozen
• 1 cup cheddar cheese
• 1/4 teaspoon paprika
• 1/4 teaspoon ground mustard
• dash of garlic
• salt and pepper, to taste

Directions:  Pre heat oven to 350 degrees.  Boil noodles according to package directions.  In a large bow mix tuna, cream of mushroom, Greek yogurt, 1/2 cup cheddar cheese, milk, peas, and all seasonings.  When noodles are done mix into tuna mixture and pour into greased casserole dish.  Top with remaining cheese and bake for 20 minutes covered and 5 minutes uncovered.

Cookers Note:  This recipe if for a 9 x 13 baking dish however, I make it in a small casserole dish and freeze one for a later date.

Crock Pot Ham and Potato Chowder

I needed to use up lots of ham I had leftover from Christmas and this chowder was PERFECT.  I also had about five pounds of potatoes because it was so much cheaper to buy a 10 pound bag.  This is exactly the kind of dinner I needed after spending hours cooking the last couple of days.  I threw everything into the crock and relaxed all day, it was amazing.  My husband and I loved it and I was even able to freeze half of it for another lazy day!

Ingredients:

• 4 cups vegetable broth
• 1 1/2 cups milk
• 8 oz cream cheese, cubed
• 1 1/2 cup cheddar cheese, shredded
• 2 cup ham, cubed
• 2 large russet potatoes, cubed
• 3 celery stalks, diced
• 1/2 sweet onion, diced
• 1 14 oz bag frozen mixed vegetables
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• salt and pepper, to taste
• dash of Tabasco

Directions:  Add everything except milk and cheddar cheese to crock pot and cook on low for 8 hours or high for 4 hours.  Slowly stir in milk and cheddar cheese and cook for another 15 minutes and serve!

Chicken Pot Pie

The last time I had pot pie was at KFC.  Everyone always talks about how good they are so I decided I would try and to my surprise they were tasty.  I have never had the urge to make one myself because I remember them taking so long to make.  I think it seems like a long time because it smells so good while baking and you just really want to eat it.  My husband has never been a fan of pot pies because he doesn't like crust but he thought the filling was delicious.

 

Ingredients:

• 1 package refrigerated pie crust
• 2 chicken breasts, cooked and cubed
• 2 small russet potatoes, peeled and cubed
• 1 egg white
• 1 cup chicken broth
• 1 cup milk
• 1 clove garlic, minced
• 1 small sweet onion, diced
• 1/2 cup celery, diced
• 3/4 cup carrots, cut in half circles
• 1/2 cup cheddar cheese
• 3 tablespoons butter
• 2 tablespoons flour
• pinch of paprika
• salt and pepper, to taste

 

Directions:  In a large skillet melt butter and saute onions, garlic, carrots, and celery until soft.  Sprinkle vegetables with flour and stir until coated evenly.  Slowly add broth and milk while stirring constantly.  Add potatoes to mixture and let simmer for about 10 minutes to slightly cook potatoes.  Stir in cheese and chicken.  In a pie pan lay one piece of crust and fill with filling.  Lay remaining crust over the top and pinch sides together.  Brush crust with egg white and sprinkle with paprika.  Make 4 slits on the top and bake for 1 hour.  Let sit for 10 minutes before serving.

 

 (Preparing the filling)

(Ready to bake)

(Ready to cool)

(Ready to serve)

Hamburger Scalloped Potato Skillet

My husband loves Hamburger Helper, so I decided to surprise him.  After getting home from the store realized I forgot to buy a box, so boxed scalloped potatoes to the rescue.  I try my best to make as much stuff without processed food but I didn't feel like cooking and he loved it.

Ingredients:

• 1 box scalloped potatoes
• 1 lb hamburger
• 1 10 oz can diced tomatoes, with juice
• 1 10 oz canned green beans, drained 
• 1/4 cup cheddar cheese
• 2 cups water
• 1 beef bouillon cube
• 1/4 teaspoon garlic salt
• salt and pepper, to taste

Directions:  Brown hamburger in a skillet.  Add tomatoes, green beans, bouillon, garlic, water and scalloped potatoes without the cheese sauce.  Bring to a boil stirring constantly, reduce heat and simmer for about 20 minutes or until potatoes are soft.  Add cheddar cheese and cheese packet and stir until combined. 

Clam Chowder

This is my first attempt ever at making Clam Chowder at home and it was delicious.  This was so easy to throw together and did not lack on any flavor.  Will definitely make this many times to come.  Adapted from Dave Lieberman New England Clam Chowder recipe.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 tablespoons four 
• 2 cups chicken broth
• 2 10 oz cans chopped clams in juice
• 1 cup heavy cream
• 2 bay leaves
• 1 pound potatoes, cut into 1/2- inch cubes
• 1 teaspoon Tabasco
• 1/4 teaspoon paprika
• cayenne pepper, to taste
• Salt and freshly ground black pepper

Directions:  Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, stirring frequently. Add flour in by the tablespoon, stirring frequently. Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, Tabasco, paprika, cayenne pepper, and potatoes and stir to combine. Bring to a simmer, stirring often then reduce the heat to medium-low and cook 20 minutes, until the potatoes are nice and tender. Then add clams and season with salt and pepper, cook for about another 2-5 minutes.

 

 
 

BBQ Chicken Salad With Chipotle Lime Ranch

If this salad is offered at a restaurant I will order it.  Not that I think I am going with a healthier option but because I LOVE it.  The best part about making it at home is the Greek yogurt dressing.  Now I don't have to feel so guilty about the fat and calories.

Ingredients:
2 chicken breasts, cooked and diced
1/3 cup BBQ sauce
1 can black beans, drained and rinsed
1 large avocado, diced
1 cup cherry tomatoes, sliced
2 small cans olives, sliced
6 cups romaine lettuce, chopped

Directions: Toss chicken in BBQ sauce and set aside. Add lettuce to large salad bowl and the black beans, olives, tomatoes, chicken, and avocado evenly on the salad. Toss with dressing or serve on the side.


Chipotle Lime Ranch Dressing

1 chipotle, from can of chipotles in adobo sauce

1 package ranch dressing mix

1 cup plain Greek yogurt

1 cup milk

1/4 cup cilantro

1/2 lime, juiced

Directions: Add all ingredients to a blender until well blended. Chill for about an hour and serve.

 

Pork Fried Rice

I had some leftover pork from a previous dinner and a friend of mine recommended making fried rice with it.  I had everything on hand so I decided to go for it.  I was pleasantly surprised and my husband loved it.

Ingredients:

• 1 cup rice
• 1 cup chopped pork
• 1 cup frozen vegetables
• 2 eggs, scrambled (optional)
• 1/2 cup chopped sweet onion
• 2 cups water
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon sriracha
• 1/4 teaspoon fresh ground ginger

Directions:  In a large skillet add olive and sesame oil and heat over medium heat.  Add onions and rice and saute until rice gets slightly brown.  Add water and bring to a boil reduce heat and add pork and vegetable.  Cover and simmer for about 15 minutes or until rice is tender.  In a seperate pan scramble eggs.  When rice is tender add eggs, soy sauce, sriracha, and ginger and stir until completely coated.

Parmesan Chicken and Rice

This is another fast and simple meal I can throw together with ingredients I have in the house.  I also always have extra for lunch the next day.
Ingredients:

• 1 cup rice
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup milk
• 1 can chicken broth
• thin sliced chicken breasts
• 1 can mushrooms or 1 package fresh mushrooms
• parmesan cheese
• 8 oz frozen mixed vegetables
• 2 tablespoons olive oil
• 1 tablespoon pepper

Directions:  Cook one cup of rice with 1 can chicken broth in rice maker.  In medium bowl add soup, sour cream, milk, pepper, and mixed vegetables.  In large skillet heat olive oil and cook chicken breasts.  Take chicken off skillet and set aside.  Add mixture to skillet and heat until veggies are thawed and warm.  Add cooked rice to skillet and mix together.  Then place chicken breasts on top of rice mixtures and sprinkle each breast with parmesan cheese.  Cover and heat until cheese is melted.
Cookers Note:  I prefer this recipe with fresh sauteed mushrooms however I usually only have canned on hand.

Semi Homemade Red Beans and Rice

 

Ever since my husband and I started dating back in 2001, he has been talking about how much he loves red beans and rice.  So, the other night I was debating what to make with some kielbasa and decided I didn't really just want to add it to my packaged jambalaya mix so I raided the pantry and whipped this recipe up.  My husband did state that he is not a big fan of whole beans, so I should make it without the beans.  I started laughing and reminded him of all the times he talked about loving red beans and rice.  He then stated, he does love it just not the beans.  Just another reason why I love him so much.  It was easy, delicious, and a change of pace.  I will be making this many times over. 

Ingredients:

• 1 package sliced kielbasa
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 can red beans, semi drained
• 1 small can diced green chilies
• 1 small onion diced
• 1/4 cup celery diced
• 1 cup minute rice
• 1-1/2 cups water
• 1 tablespoon Cajun seasoning

Directions:  Over medium heat saute onion and celery with olive oil then add kielbasa.  Cook additional 5 minutes then add red beans, tomato paste, tomatoes, Cajun seasoning, and green chilies.   Stir all ingredients together and let sit for a couple minutes then add water and rice.  Again stir all ingredients and simmer on low stirring occasionally until rice is soft.

Cookers Note:  If you would like to use regular rice, steam rice and add to cooked kielbasa.  Disregard the 1 1/2 cups of water. 

Buffalo Chicken Pizza

I re-created this pizza after ordering it from a local restaurant.  The restaurant serves it with chicken and blue cheese however, I hate blue cheese and my girlfriend is a vegetarian so we ordered half without blue cheese and the whole thing without chicken.  I like pizza but I never crave it and I had been craving this pizza ever since I tried it.  This recipe is really simple and so good.  HUSBAND APPROVED.
Ingredients:

• 1 Boboli thin pizza crust
• Red Hot buffalo sauce
• 2 cups mozzarella cheese
• 1 package Tyson Grilled&Ready precooked chicken

Directions:  Pre-Heat oven to 425 degrees.  Spread desired amount of buffalo sauce to pizza crust.  Top with chicken and cheese.  Bake 12-15 minutes and enjoy.

Fast and Easy Chili

       Chili over rice
This meal is semi-homemade, really fast, and delicious.  You can turn this recipe into an all day thing if you would like however, I opt for the fast way.  I like to serve mine over rice or spaghetti noodles.  You can also serve it in a bowl topped with cheese and onions.  It is fantastic either way.
Ingredients:

• 1 package ground meat of choice
• 1 medium onion, diced
• 1 garlic clove, minced
• 1 can chili beans
• 1 can kidney beans, drained
• 1 can black beans, drained
• 1 can diced tomatoes
• 1 can corn, drained
• 1 small can diced green chili's
• 1 package chili seasoning mix
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 cup grated cheese

        Chili Mac
Directions:  In large saucepan cook meat in pan with 3/4 onions and diced green chili's.  Add in chili beans, tomatoes, corn, and seasoning mix.  Heat and enjoy.  Serve over rice, noodles, or plain with grated cheese and onions on top.  If freezing let cool and add to freezer ziploc bag.

Beef Yakisoba

This was delicious!  I am so glad I stumbled across the Yakisoba/Stir Fry noodles in the vegetable aisle.  If I am remembering correctly they are located by the fresh mushroom packages and the fresh veggie bags.
Ingredients:

• 1 pound flank or sirloin steak cut into small strips marinated in 2 tablespoons stir fry sauce
• 1 small onion chopped
• 1 large Zucchini cut in half circles
• 1 package stir fry frozen vegetables of your choice
• 2 packages teriyaki flavored yakisoba/stir fry noodles
• 1/2-1 tablespoon Sriracha
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 3 tablespoons olive oil

Directions:  Chop onion and cut zucchini.  Heat yakisoba noodles in microwave for two minutes venting the package as directed.  Heat two tablespoons olive oil in large skill and add frozen vegetables, zucchini, and onion.  Meanwhile heat one tablespoon olive oil in medium skillet and add steak strips cooking to your desire.  Add noodles, sriracha, oyster sauce, one packet of teriyaki flavoring from noodes, and soy sauce to vegetables and stir. Finally add steak to the top of yakisoba and serve.

Easy Jambalaya

This meal is perfect for a cold winter day.  It was a little time consuming but very simple.  If you love Jambalaya I am sure this will be a great recipe to add to your collection.  I found lots of recipes online for Jambalaya and threw this one together with my personal preferences.
Ingredients:

• 1 tablespoon olive oil
• 1 package Jennie-O smoked sausage, cut into bite size pieces
• 1 large onion chopped or diced
• 1 cup chopped celery
• 1 green pepper chopped
• 1/2-1 teaspoon Cajun seasoning (add to your preference)
• 1 cup un-cooked rice
• 1 can diced tomatoes
• 2 cups chicken broth
• 1 pound shrimp
• salt and pepper for taste

Directions:  Heat olive oil in large saucepan on medium heat.  Add sausage to pan and brown, add onion, celery, and bell pepper, sprinkle with salt,pepper,and 1/2 teaspoon Cajun seasoning.  Cook until vegetables are soft.  Add rice and mix well with vegetables, then pour in tomatoes and chicken broth.  Bring to a simmer, then reduce heat to low and cover and simmer for 20 minutes.  After 20 minutes stir in shrimp and cook for 10 minutes or until shrimp are pink.

Stinkface Stew

I can not take any credit for this recipe at all.  This is all compliments of my sister Victoria also known as Stinkface.  My Mom and I took a trip down to Portland a couple weeks ago and my sister had prepared this for us.  When I first heard we were having stew for dinner I was appalled.  However, this was an amazing dinner.  Props to my sister for making a delicious meal. Also this picture was taken before it was cooked.
Ingredients:

• 2 packages ground buffalo (or whatever ground meat of your choice)
• 1 medium yellow onion
• 6 red or yellow potatoes
• 1 can tomato paste
• 1 can beef broth
• 1 can embasa carrots in escabeche

Directions:  Brown meat in pan.  Add tomato paste and beef broth to crock pot and stir until well blended.  Add embasa carrots, onions, and beef.  Heat on low for 8 hours, or high for 4 hours or until potatoes are soft.  Serve with sour cream on top if desired.
Cookers Note:  This stew is spicy.  My sisters served it with a scoop of sour cream on top to cool it down a little.  This makes a really big pot as well so I was able to freeze half and it tasted fantastic later.