Here’s a really tasty crockpot meal the whole family will enjoy!
2 lbs boneless, skinless chicken breasts
About 40 pepperonis, sliced in half
1/4 cup black olives, drained and sliced
2 cloves of garlic, minced
1 cup reduced-sodium chicken broth
2 Tbsp tomato paste
1 packet of Italian dressing seasoning
1 tsp onion powder
1/2 cup shredded, part-skim mozzarella cheese
Salt, pepper to taste
Place chicken in crock pot. Sprinkle chicken with onion powder, salt and pepper. Next, add pepperoni and olives.
In a small bowl, whisk together chicken broth, tomato paste and Italian dressing mix and pour over chicken.
Cover and cook on low for 5-6 hours or on high for 2-3 hours. Before serving, sprinkle cheese on top of chicken, cover with lid and allow cheese to melt.
Use a slotted spoon to serve chicken, and discard and extra cooking liquid. Enjoy!
4 beefsteak tomatoes, hollowed out
1/2lb very thinly sliced beef (I used pre sliced spedini meat from my local meat market.)
4 slices provolone cheese
1/2 green pepper, diced
1/4-1/2 onion, thinly sliced
Mushrooms are optional, I will probably add them in next time I make these
Onion powder, garlic powder, salt and pepper to taste
Preheat oven to 350°
Hollow out tomatoes with a spoon, then season and add a half slice of provolone to the inside.
Add some olive oil to a fry pan, then veggies. (Add mushrooms later, as they cook faster than the peppers and onions.) Sautée for a few minutes, then add the beef. Cook until no longer pink and remove from heat.
Stuff tomatoes with meat and veggies mixture. Top with remaining half slices of provolone. I baked the tomatoes in a muffin pan to prevent and rolling while cooking. Cook until cheese is melted and the tomatoes are semi soft, but not mushy. (The skin will easily peel off.)
I didn’t even take a pic! This makes a HUGE batch (my crockpot was FULL), but freezes great. I used turkey instead of beef this time around and it was still delicious. And talk about easy…a great hearty soup for the upcoming cold months. Enjoy!
2 lbs ground beef
1 medium onion, chopped
2 green peppers, chopped
2 15oz cans diced tomatoes, undrained
1 28oz cans tomato sauce
2 tsp salt
1 tsp pepper
1 cup long grain brown rice (not instant)
1/4 cup brown sugar
Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.
Great basic but flavorful soup recipe. Tonight I didn’t use any celery because I didn’t have it on hand. I also added some fresh sweet corn I picked up at a local farm stand. Delicious!
2 tablespoons extra-virgin olive oil
1 cup chopped celery
1 medium carrot, sliced (about 3/4 cup)
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup ditalini or other small pasta
4 cups low-sodium chicken or veggie broth
A dash of Italian seasoning
1 tablespoon of fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add broth, and bring to a boil over high heat. Add ditalini. Cook until pasta is just tender, about 8-9 minutes.
Stir in italian seasoning and lemon juice. Season with pepper and additional salt, to taste.
This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.
Mommy tip! For extra fast preparation, I grate all my veggies and garlic. It takes less time to prep and cook!
I’d like to thank Pinterest for this one. Soooo easy, and soooo yummy! I made half of what this recipe calls for. The whole recipe could be made for parties and tailgating. 16 sandwiches is just too much for my family of 3, so I cut it down to 8. These tasted just as good reheated the next day for lunch.
16 Hawaaiin dinner rolls, cut in half
24 slices Honey Ham
16 slices Swiss Cheese
1/4 C Mayonnaise
1 1/2 Tbsp Dijon Mustard
8 Tbsp butter, melted
1 tsp onion powder
1/2 tsp Worcestershire Sauce
1 Tbsp poppy seeds
1/4 C brown sugar
Preheat oven to 400°
Line a rimmed cookie sheet with foil, then place bottom half of Hawaiian rolls. Cut Swiss cheese into 4 smaller pieces, (stack em up and cut a cross pattern so each slice is made up of four small slices,) then place two swiss squares on the bottom half of the dinner rolls. Next, add 1 1/2 slices of ham, then the 2 more swiss squares. (Each roll should have the equivalent of 1 full slice of cheese.) Finally, spread a thin layer of mayo on the tops, and close the sandwich. Make sure the rolls are close together, so the sauce can really soak in.
Mix together the mustard, melted butter, onion powder, Worcestershire sauce, brown sugar and poppy seeds. Pour evenly over top of each roll. You can cover with foil and refrigerate until ready to bake, or move them straight to the preheated oven.
Bake covered for about 10 minutes. Remove foil and bake for an additional 5-10 minutes, or until the cheese is melted!
I love this taco soup recipe, because its literally fool proof! I suggest using your own homemade seasonings, instead of packets. (They are full of MSG and sodium!) This is something I can make in a pinch, because I usually have all the ingredients in my pantry. A little too spicy for baby right now, but I’m sure she’ll love it in the future! (Or just use a mild taco seasoning!) Today I used a pre packaged ranch mix, but used my own taco seasoning. Here’s the recipe: http://allrecipes.com/recipe/taco-seasoning-i/ Enjoy!
1 lb ground beef
1 clove of garlic, minced
1 medium onion, chopped
1 can black beans
1 can corn
1- 15oz can Ro-Tel
1- 15 oz can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
2 cups water
Add a small amount of olive oil to your soup pot. Cook onions and garlic, then add ground beef. Brown and drain excess fat.
Rinse corn and black beans under water in a colander. (This will help cut down the sodium in this recipe!) Add all your ingredients into the soup pot, bring to a boil, and simmer for 15 minutes. Serve with a dollop of sour cream and tortilla strips! (A dash of lime would be a great addition.) This is a super quick and easy dinner that’s FULL of flavor!