Archives for the month of: March, 2014

Here is a super easy recipe: Chicken Taco Soup.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

You just pour 8 cans into a pan, add a packet of taco seasoning, and heat on low for a couple of hours!

8 can chicken taco soup! Just dump 8 cans and a taco seasoning packet into a pan and simmer! SO easy. Awesome one pot soup.

WHAT YOU NEED:

  • 1 can chicken broth – or use homemade
  • 1 can cream of chicken soup
  • 1 can green enchilada sauce
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can (approx 12 oz.) chicken breast, drained
  • 1 packet (1 oz.) taco seasoning
  • optional toppings: shredded cheese, tortilla chips, hot sauce, sour cream, avocado, etc.

WHAT YOU DO:

Place all ingredients into a large pot or slow cooker then mix together.

Slow Cooker: cook on LOW for 2-3 hours *or* stove top: simmer on low for 30-60 min.

8 Can Chicken Taco Soup

8 Can Chicken Taco Soup - awesome for the stovetop OR slow cooker

Chicken Taco Soup ready for the freezer - just 8 cans plus a pkt of taco seasoning - freezer friendly

recipe adapted from eatthisup.com

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

Here’s a One Pot Cheesy Chicken Pasta recipe I made. I love how everything cooks in the same pan – chicken, pasta noodles, and all!

This is how it turned out:

One-Pot Cheesy Chicken Penne Pasta {recipebookandmore.wordpress.com}

WHAT YOU NEED:

  • 1-2 Tbs. olive oil
  • 2 uncooked boneless chicken breasts, cut into small pieces
  • 2 Tbsp. onion, chopped
  • 2 Tbsp. minced garlic
  • 1 can Manwich Bold sauce + 1 can water
  • 2 c. chicken broth – try homemade!
  • 8 oz. uncooked Penne pasta
  • 2 c. shredded cheddar jack cheese

WHAT YOU DO:

  1. Heat oil in a large pot. Add onion and garlic then saute for a minute or two. Add raw chicken, and cook until thoroughly cooked.
  2. Add broth, Manwich sauce, water, and pasta in the pot. Bring to a boil, then reduce heat to simmer for 25-30 mins.
  3. Remove from heat and stir in cheese until it melts.
recipe adapted from yellowblissroad.com

Here’s a CrockPot recipe I tried from the cookbook Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O’Dea.

I must admit I had never purchased beef short ribs before and was sticker-shocked when they cost nearly $30 from our store’s meat counter! The original recipe called for 4 lbs. of meat, so I used 2 lbs. and stashed the rest in the freezer. 

This recipe is so easy to make – you just throw all the ingredients in your CrockPot!

slow cooker korean ribs - just put all the ingredients in the crock pot and go - so tender they fall off the bone

WHAT YOU NEED:
2-4 lbs. beef short ribs
1 c. brown sugar, packed
1 c. soy sauce
1/2 c. water
3 whole seranno peppers

For this recipe, just call me Sister Maria because these are a few of my favorite things…

  • A ginormous can of soy sauce. One gallon to be exact. I lovingly refer to this as my gas can of Kikoman. It’s only $17 on Amazon, and with free Prime shipping, I love it. It’s great for marinades, stir fry recipes, and just sprinkling on rice.
  • Speaking of rice, here’s my new favorite appliance: a rice cooker! Yes I am excited about an appliance. I need to get out more, ha. You just pour in rice, water, put the lid on, and push the button. It pops up when it’s done! I haven’t used it yet to steam vegetables, but it came with a little tray for veggies. Bonus!
  • Here’s my must-have for any slow cooker meal: Slow Cooker liners. They make clean-up so much easier! No more scraping or scrubbing caked on food. I think they are a little pricey, but well worth the money.

WHAT YOU DO:
Place ribs in a 6-quart (or larger) slow cooker. Add brown sugar, soy sauce, water, and peppers. DO NOT cut the peppers – leave them whole. Cover and cook on LOW for 4-8 hours, until thoroughly cooked. Approximately half-way through, flip ribs over. Discard whole peppers unless you’re feeling really brave and want some serious heat, but I wouldn’t recommend it, lol.

Serve with veggies or rice.

Slow Cooker Buffalo Chicken Lasagna Recipe — Verdict: Delicious!!! It was slightly spicy but not too overpowering, and the feta crumbles added just the right touch. Gotta love Crock Pot recipes!

In my recent books-to-movies kick, I am spending lots of time getting books from our library that I haven’t been able to check out as eBooks. I happened upon the cookbook section and found “Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking” by Stephanie O’Dea. Gotta love CrockPot recipes! Here’s one recipe that I adapted, Buffalo Chicken Lasagna.

WHAT YOU NEED:

  • 4 boneless skinless chicken breasts, cooked (I baked them @ 400F for 20 mins) and chopped
  • 1 (24-oz) jar pasta sauce
  • 1 c. Franks buffalo wing sauce
  • 8-10 uncooked lasagna noodles
  • 15 oz. container ricotta cheese
  • 3 c. shredded cheese
  • 1/2 c. crumbled feta
  • 1/4 c. water

WHAT YOU DO:

In a mixing bowl, combine the chicken, pasta sauce, and wing sauce. Coat  the inside of a 6-qt slow cooker with nonstick cooking spray. Ladle a spoonful into the bottom of the slow cooker.  Cover with a layer of uncooked noodles (you might have to break them so they fit the shape of the slow cooker). Add a layer of ricotta cheese on top of the noodles. Add a layer of shredded cheese, and then repeat layering until the ingredients are used up. Add the feta for the final topping, then put the water in the empty sauce jar and shake. Pour the liquid on top of the entire lasagna. Cover and cook on HIGH for 4-5 hours *or* LOW for 6-7 hours. After cooking, unplug and remove the lid. Let sit for 20 minutes before cutting and serving.

buffalo chicken lasagna - awesome crock pot recipe

Slow Cooker

If you’re a fan of buffalo wing sauce, check out my other buffalo-y recipes:

Buffalo Cauliflower “Wings”

Crock Pot Buffalo Ranch Chicken

On The Lighter Side: Buffalo Cream Cheese Feta Dip