Crock Pot Italian Herb Chicken

1 packet McCormick Crockpot Italian Chicken Seasoning

2 1/2 lbs chicken tenders (I almost exclusively use tenders because they cook up fast, are a good cut and the size is perfect!)

8 oz. package sliced mushrooms

2 cans (14.5 oz each) Italian Style Stewed Tomatoes

12 oz. Wacky Mac Veggie Spirals pasta

Toss chicken into crock pot.  In large bowl combine Seasonings & stewed tomatoes, mix well.  Pour over chicken then toss mushrooms over the top.  Cover and cook on low for 6 hours (depending on your crock pot).

Just before serving, cook up pasta according to directions.  Toss cooked pasta into crock pot and mix well to coat evenly.

I like to serve this with Garlic Toast & a small fresh salad.

 

Beef N Broccoli

 2/3 cup A1 Steak Sauce

1/3 cup soy sauce

2 cloves garlic, crushed (fresh is best!)

1.5 lbs Top Round Steak, thinly sliced into strips

1 red pepper

1 package sliced mushrooms

1 bunch of broccoli

Blend sauces & garlic in large plastic Ziploc bag. Add steak & marinate in fridge for 30 minutes. Remove steak & reserve marinade. In a large skillet cook steak 4-5 minutes. Remove & keep warm. Toss veggies into pan with reserved juices and heat to boil. Cover, simmer 2-3 minutes. Add steak & warm. Serve with hot rice. I like to serve mine with Knorr Lipton Teriyaki Noodles!

Easy Corn Bread

Ok, I admit it, this recipe was taken off the back of the Quaker Corn Meal can - but it's so good and moist I had to share! Plus it goes great with Crock Pot Taco Soup!


1 1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima Enriched corn Meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt - optional ( I never add it )
1 cup skim milk
1/4 cup vegetable oil ( I use Canola Oil )
2 egg whites or 1 egg, beaten ( I've used the 1 egg version when I only have one egg to spare but if you have two eggs I recommend using the whites because it makes the bread much lighter )


Heat oven to 400*F. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan (spray with non-stick cooking spray). Bake 20 - 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. Serves 9

Crock Pot Taco Soup

This recipe was originally given to me by Amanda - I changed it up just a tiny bit to our tastes but it's definitely a keeper at our house! It's been served to friends & family alike who always ask for the recipe. I think the best part about it is the fact that all the ingredients are so inexpensive and it makes a TON of food. This recipe will serve at least 6 adults. Add a fresh pan of Easy Corn Bread or warm tortilla chips to the meal and it should easily serve 8!

2 lbs. hamburger - browned

2 cups diced onions

2 (15 oz.) cans pinto beans - drained & rinsed

1 (15 oz) can light red (or pink) kidney beans - drained and rinsed

1 (14.5 oz) can Mexican style stewed tomatoes

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can tomatoes with chilies

2 (4.5 oz) cans diced chilies (only one if you don't want it as spicy)

1 (6 oz) can black olives - drained & sliced

1/2 cup green olives - sliced

1 oz. package ranch dressing mix

1 oz. package taco seasoning mix

Brown beef in skillet and drain. Add all ingredients to the crock pot mixing well. Cover and cook on low for 8 hours. Obviously you could turn it up to high and cook for less time since everything technically is cooked up and just needs to be warmed but I like to let the juices simmer the flavors into each other. Not much beats the smell of crock pot cooking in house!

Cinnamon Apple Breakfast Quesadillas

• Flour tortillas
• 1/2 cup applesauce, divided
• cinnamon sugar
• 1/4 cup Monterey Jack cheese, shredded
• vanilla or apple yogurt, optional

Preheat oven to 400°

Place one tortilla on an un-greased baking sheet (I like to line the baking sheet with tin foil so there's one less dish to wash!). Spread a spoonful of the applesauce over tortilla, then sprinkle cinnamon-sugar over applesauce layer.

Top with Monterey Jack cheese and second tortilla.

Bake for 6 to 8 minutes, until light golden brown. Cool 2 minutes.

Cut into quarters and serve with reserved applesauce and vanilla yogurt (YUM), if desired.

Zucchini Crabcakes

2 cups shredded zucchini (wide shred)
1 cup Italian bread crumbs
1 egg beaten
1 tsp Old Bay Seafood Seasoning
1tsp mayonnaise

mix together and fry in light olive oil

Homemade Salsa

1 can (28oz) Tomatoes and juice
3 TBS dried red pepper flakes
6oz jalapenos with juice
1/2 tsp ground cumin
1/2 tsp ground oregano
1 tsp salt
2 TBS garlic salt
3 TBS sugar
dried onions and cilantro to taste

Add all ingredients into the blender and blend! If it is to HOT for your taste you can always add more tomatoes to calm it down!

Shredded Pork Fajitas

This recipe is perfect to use that leftover pork from last night's Mushroom Pork Tenderloin!  It's pre-shredded and ready to go!

 

1/2 lb (ish) pulled pork

1 packet Lawry's Fajita Spices & Seasoning Mix

1 green or red bell pepper (I use green to contrast with the tomatoes, but that's me)

1 small onion

1/4 c. water

soft flour tortillas

1 tomato, sliced thin

sour cream

guacamole

salsa

cheese

Slice 'n dice onions and peppers, toss into frying pan and sizzle till tender.  Add pork and cook until heated through.  Add Seasoning packet & water.  Cook until thickened (about 3 minutes).

Layer everything onto a warm tortilla, dollop sour cream, salsa & guacamole and you're set!