Mini Stuffed Peppers Recipe

stuffed mini peppers

I love stuffed peppers (have you tried my Santa Fe Stuffed Peppers recipe yet?), but sometimes I am just not in the mood for a big pepper stuffed with rice and meat – I just want a little taste! Mini stuffed peppers can also be a great appetizer to serve at your next family dinner or party (just make sure that you have plates for them – they aren’t exactly what you would call “finger foods”).

You can make the filling for these mini stuffed peppers ahead of time – just make sure to bring it to room temperature before filling your peppers. Since the peppers are smaller, they will obviously cook faster and you want to make sure that they filling gets heated through to the middle! This recipe can also be frozen if you want to make them in advance but, once again – make sure to thaw them completely before sticking them in the oven!

To make them, you will need:

stuffed mini peppers ingredients

Ingredients:

  • 1 lb mini sweet peppers
  • 1 lb ground beef
  • 1 cup cooked rice
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp Worcestershire Sauce
  • 1/2 cup ketchup
  • 1/2 cup shredded cheddar cheese

Making them is easy!

  1. Split peppers lengthwise and remove seeds and pithy material.

    mini peppers halves

  2. In a large skillet, brown the ground beef and drain excess fat. Return the beef to the pan.
  3. Add garlic powder, onion powder, Worcestershire and ketchup to skillet and stir to combine. Cook until heated through
  4. Add rice mix well.

    stuffed mini peppers filling

  5. Preheat oven to 350.
  6. Spray baking sheet with non-stick spray.
  7. Place split peppers on baking sheet and fill with meat mixture.
  8. Top each pepper with shredded cheese.
  9. Bake for 20-25 minutes or until cheese is melted.

Enjoy!

Do you have a favorite stuffed peppers recipe? Share your variation in the comments!

Cheesy Baked Ravioli Alfredo Recipe

cheesy baked ravioli alfredo recipe

Cheesy Baked Ravioli Alfredo

This recipe is an incredibly easy way to put dinner on the table in a short amount of time. If you’re on your way home from work and haven’t made plans for dinner, picking up the shortcut ingredients below will make dinner easy; just combine the ingredients and bake!

If you have the time, substitute a homemade alfredo sauce recipe for the prepared version listed in the ingredients below.

Ingredients:

  • 1 1/2 pounds ravioli (any flavor, ricotta and spinach used in the photo)
  • 2 jars prepared alfredo sauce
  • 4 cups shredded mozzarella cheese

Directions:

  1. Prepare the ravioli according to the manufacturer’s instructions (most require that it be boiled anywhere from 7 to 14 minutes).
  2. Spray a casserole with non-stick spray (or butter your casserole dish – my favorite method!)
  3. Combine the boiled ravioli, alfredo sauce, and half of the shredded mozzarella cheese. Stir to combine.
  4. Pour in to prepared casserole dish
  5. Sprinkle the remaining mozzarella cheese over the top of the casserole.
  6. Bake uncovered for 30-45 minutes, or until the top is lightly browned and the sauce is hot and bubbly.

Do you have a favorite and easy go-to weeknight dinner?  Share it in the comments!

You might want to try these other easy dinner ideas:

baked ravioli alfredo

Smokey Mac and Cheese Recipe from Knorr Pasta

This post brought to you by Giant Eagle. All opinions are 100% mine.

While I really do prefer to cook from scratch most days, there are some days when i just want something quick that I can throw together.   We usually keep a few packages of Knorr pasta sides on hand in the house, but I have to say that I have never tried any of the recipes on the packages that show you how to “doctor it up” and turn a simple side dish in to a complete meal.

So when the people at Knorr asked me to try out one of the recipes, I figured that this was as good a time as any…and I knew that the Smokey Mac and Cheese recipe was one that my picky-eater family might like.

The recipe calls for a cut-up cooked rotisserie chicken, but I usually have leftover grilled chicken breasts in the freezer, so I just used that.  The best part about this recipe?  Chances are you already have everything you need to make this in your kitchen – and it took me about 25 minutes from start to finish to make!

To make it, you will need:

  • 2  slices thick cut bacon, cut in to strips
  • 1 cup diced red pepper
  • 1 cup finely chopped yellow onion
  • 1 Package Knorr Pasta Sides – Chicken Flavor
  • 2 cups diced cooked chicken
  • 1/2 cup shredded pepper jack or cheddar cheese

Making it is easy!

In a medium saucepan, cook the bacon over medium heat until crisp (about 4 minutes).  Instead of a saucepan, I actually used my 12″ non-stick skillet.  Since this is a 1-pot meal and I knew that I would be adding cheese later, I thought the non-stick skillet would make cleanup super easy (I was right).

Add the peppers and onions to the skillet and cook until crisp-tender.  Remove mixture from pan and set aside.

In the same skillet or saucepan, prepare Knorr Pasta Sides according to package directions.  Stir in the chicken, cheese and bacon/pepper/onion mixture during the last 2 minutes of cooking.

Serve and enjoy!

Knorr Pasta SIdes are available at Giant Eagle and other grocery stores nationwide.  Make sure to download the Free Recipe Book  from the Giant Eagle website for more great recipe ideas using Knorr Pasta Sides!

 

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Bite Size Chicken Pot Pies + More Easy Dinner Recipes with Chicken

Bite Size Chicken Pot Pies + More Easy Dinner Recipes with Chicken

If you are looking for an some easy dinner recipes with chicken that you can whip up rather quickly, you will want to try this bite size chicken pot pie recipe! It can be quickly thrown together with items that you likely already have in your home. You can serve it as an appetizer at parties!

I am not usually a fan of using pre-made cream of chicken soup (or cream of anything soups).  One of these days I am going to whip up a big batch of homemade cream of chicken soup and can it myself for recipes just like this.  Just need to find more time in each day!

To make it, you will need:

bite size chicken pot pies ingredients

1 lb boneless skinless chicken breasts, chopped in to bite-size pieces
1 tsp vegetable oil
1 pkg Crescent Rolls
1 can Cream of Chicken Soup
6 oz Frozen Peas & Carrots
Salt & Pepper to taste

Making it is easy!

Preheat your oven to 375

Heat oil in a non-stick skillet and saute the chicken until no longer pink.

mini chicken pot pie mix

Add chicken soup and 5 oz water to the skillet and mix until blended. Add vegetables and cook until they are thawed and softened

Spray muffin tins with non-stick spray.

mini chicken pot pie cook

Separate crescent rolls and place each one in a muffin tin, swirling it around as needed to form a “cup”. Fill each cup with chicken & vegetable mixture.

Bake for 12 – 15 minutes or until done.

Serve & enjoy!

You might want to try these other easy dinner recipes with chicken:

Crockpot Cheese Steak Recipe

Crockpot Cheesesteak Recipe

Cheese steak “purists” (and most people from Philadelphia, PA) will tell you that there is no such thing as a crockpot cheese steak recipe and, to some extent, I agree with them. Cheese steaks should be made on a flat-top grill and you should be able to smell them cooking about a block away.

On the other hand, there is something to be said for wanting the flavor of a Philly-style cheesesteak without stinking up your house for days. This crockpot cheesesteak recipe will do exactly that!

Having lived in the Philadelphia area (almost) my entire life and having traveled the country quite a bit and having seen some of the pitiful excuses for cheesesteaks, there are a few truisms about cheesesteaks (even if we can’t decide if CheeseSteak is 1 word or 2!):

  1. The roll is everything. Amoroso rolls are absolutely the best (and now available frozen nationwide if you can’t find them fresh in your grocery store). If you can’t find Amoroso, get a good quality hoagie/sub roll. No hot dog rolls, no ciabatta, nothing fancy. Just a plain old hoagie/sub roll.
  2. You want to trim your roast of all visible fat before you place it in your crockpot. Top Round or Rib Eye is best for an authentic Philly cheesesteak.
  3. There is some debate over whether a cheese steak should be VERY thin slices or meat chopped in to tiny pieces. I can’t stand cheesesteaks made with sliced beef. I want my cheese steak chopped! This recipe will allow you to shred the beef in to tiny pieces – you want it REALLY small – almost smaller pieces than ground beef. You can do this easily with 2 forks once the beef is completely cooked.
  4. The cheese: once again – Philly people have their loyalties. Some people prefer provolone (I do) but MANY people prefer Cheez Wiz (including people I know who would never eat Cheez Wiz on anything else except a cheesesteak). And still some people like just plain American cheese. I am going to tell you that you should at least TRY a cheesesteak with Cheez Wiz at least once in your life, but I am squarely on Team Provolone!

Ok – let’s get to the crockpot cheese steak recipe! To make it, you will need:

Ingredients:

crockpot cheesesteaks ingredients

  • 2 lb Beef Roast (top round or rib eye)
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 1 peppers sliced
  • Provolone cheese
  • Hoagie or Sub Rolls

Scroll down for the complete directions!

You might also want to try these crockpot recipes:

Crockpot Cheeses Steak Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 8 hours

Crockpot Cheeses Steak Recipe

Ingredients

  • 2 lb Beef Roast (top round or rib eye)
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 1 pepper sliced
  • Provolone cheese
  • Hoagie or Sub Rolls

Instructions

  1. Place beef, broth, soy sauce, garlic, and 1/2 of the peppers and 1/2 the onions in the slow cooker.
  2. Cook on low about 8 hours.
  3. Use 2 forks to shred the beef in to tiny pieces. Remove any fat particles/pieces that you see.
  4. Add remaining onions and peppers and cook for another hour.
  5. Preheat oven to 350.
  6. Open sub/hoagie rolls and place provolone on each side and heat until cheese is melted and bread is slightly crunchy.
  7. Use a slotted spoon to scoop up some of the meat mixture (letting the juices drain as much as possible)
  8. Top the bread & cheese with the meat mixture and serve!
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Creamy Crock Pot Mac and Cheese Recipe

crockpot mac and cheese

So we have a problem in our house…my daughter eats about 4 foods and won’t try anything else. One of those foods is the macaroni & cheese “in the blue box” and I have been on a quest to find a homemade version. Last month I came up with my easy macaroni and cheese recipe and, while my husband and boys loved it, she wouldn’t even try it.

Sigh…the quest continues.

We were doing a lot of running around that day and I wanted to give crock pot mac and cheese a try. I had tried it in the past, but had a problem with the cheese curdling or it drying out, but I know that so many people are able to make it. Thanks to Paula Deen, I now have the best recipe for crock pot mac and cheese to add to my lineup!

But my daughter still wouldn’t try it.  I think I need to find the pasta that comes in the blue box…and maybe add some orange food coloring for her to try it.  Then again, maybe I can just wait for her to outgrow her picky-eater phase….

Serve this as a side dish or as a meal all by itself (although the next time I make it as a meal, I think I might double the recipe.  My 10-year old was practically licking the inside of the crockpot!).  I paired it with a cup of tomato soup and it was delicious!

One last thing – I am not usually a fan of using slow cooker liners (it’s really not that hard to clean my crockpot), but I did use them this time because I was concerend about it sticking too much to the pot.  I’m glad I did because it made clear-up a breeze!

Scroll down for the complete directions!

You might want to try these other crockpot recipes:

Creamy Crock Pot Mac and Cheese Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 40 minutes

Yield: 4 dinner-size servings

Creamy Crock Pot Mac and Cheese Recipe

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 Tbsp butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10 3/4 ounce) can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in water until just slightly undercooked. Drain
  2. In a medium saucepan, combine butter and cheese. Cook & stir until the cheese melts.
  3. Spray the inside of your slow cooker with non-stick spray (or use a crock pot liner
  4. Add the cheese/butter mixture, sour cream, soup, salt, milk, mustard and pepper to your crockpot and stir well.
  5. Add the drained macaroni and stir again.
  6. Cook on low for about 2.5 - 3 hours, stirring occasionally

Notes

The original recipe called for eggs (because I was afraid of curdling), but I skipped those and it turned out fabulous!

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Copycat Wendy’s Chili Recipe

copycat wendys chili recipe

Wendy’s Chili is one of those things that you either love or you hate. I happen to like it, although I can count the number of times that I have eaten it by itself on one hand. When I eat it, I am always eating it poured over a salad, with cheese sprinkled on top. It just makes the perfect dressing for salads when you want something good!

The difference between this copycat Wendy’s Chili recipe and my other easy chili recipe is that this one involves boiling the beef to remove excess fat after you have browned it. it also has less tomatoes and more beans than most other chili recipes, making for a beefier chili.

To make it, you will need:

copycat wendys chili ingredients

  • 2 lb Ground Beef
  • 2 28 oz Diced Tomatoes in Juice
  • 1 16 oz Kidney Beans drained
  • 1 15 oz Pinto Beans drained
  • 2 small Onion diced
  • 1/4 cup Celery diced (2-3 stalks)
  • 1/4 cup Bell Pepper diced
  • 3 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Oregano
  • 1 tsp Sugar
  • 2 tsp Garlic Powder
  • 2 cup Water

Scroll down for the complete directions!

You might want to try these other copycat recipes:

Copycat Wendy’s Chili Recipe

Rating: 41

Prep Time: 20 minutes

Cook Time: 2 hours, 40 minutes

Total Time: 3 hours

Copycat Wendy’s Chili Recipe

Ingredients

  • 2 lb Ground Beef
  • 2 28 oz Diced Tomatoes in Juice
  • 1 16 oz Kidney Beans drained
  • 1 15 oz Pinto Beans drained
  • 2 small Onion diced
  • 1/4 cup Celery diced (2-3 stalks)
  • 1/4 cup Bell Pepper diced
  • 3 tbsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 1/2 tsp Oregano
  • 1 tsp Sugar
  • 2 tsp Garlic Powder
  • 2 cup Water

Instructions

  1. In a large skillet, brown the ground beef
  2. Drain fat and return beef to the skillet.
  3. Add water and bring to a boil to get more of the fat to come out of the beef. Drain beef again.
  4. Place in beef in a large pot and add all the ingredients,
  5. Bring mixture to a boil, stirring often.
  6. Reduce heat, cover and simmer for 2-3 hours stirring every 15 minutes.
  7. Serve and enjoy!
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Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

homemade corn dogs recipe

My children absolutely love corn dogs. I mean seriously love them. When we have homemade corn dogs in the freezer, they know that it is an easy lunch that they can make on their own (they just stick them in the microwave for a minute). I have had many an argument with my oldest over the number of corn dogs that he can eat at one sitting. Granted, he is a 12-year-old boy and his appetite is increasing exponentially, but I have to draw the line at no more than 2 corn dogs for any meal!

We had been buying pre-made corn dogs for years, but now that we have this homemade corn dogs recipe, we won’t be buying them any longer.  These are so easy to make, the kids love them and they freeze beautifully! I can even get my children involved in making them and they really love helping.  Sure – I’m not yet ready for them to be cooking with boiling oil, but they can help with everything else – and they love being able to make one of their favorite meals!)

You can make these with full-size hot dogs, but I prefer to cut the hot dogs in half and make “half dogs”. By doing it this way, I have ready appetizers as well as portion-controlled meals. My oldest may eat all 4 “halves”, my middle child will eat 3 “halves” and my daughter will eat 2 “halves. It cuts down on wasted food!

To make homemade corn dogs, you will need:

homemade corn dog recipe ingredients

Ingredients:

  • 1 package Hot Dogs
  • 1 cup Flour
  • 1 cup Cornmeal
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 3 tsp Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1 quart Vegetable Oil (for frying)
  • 16 Wooden Skewers

Making them is easy (scroll down for detailed directions)

Just mix up your batter.

homemade corn dog recipe process

Transfer the batter to a tall glass or mason jar. This will make dipping the hot dogs in the batter easier! Then just stick the skewers in the hot dogs, dip them in the batter and fry ‘em up!

homemade corn dog recipe process 2

You might also want to try these kid-friendly recipes!

Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

Rating: 41

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Homemade Corn Dogs Recipe | Kid Friendly and Freezer Friendly!

Ingredients

  • 1 package Hot Dogs
  • 1 cup Flour
  • 1 cup Cornmeal
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 3 tsp Baking Powder
  • 1 Egg
  • 1 cup Milk
  • 1 quart Vegetable Oil (for frying)
  • 16 Wooden Skewers

Instructions

  1. Mix together cornmeal, flour, salt, sugar and baking powder.
  2. Add in eggs and milk and mix until blended.
  3. Transfer mixture to tall glass or mason jar.
  4. Preheat oil in a saucepan over medium heat until oil reaches 360F
  5. Cut hot dogs in half.
  6. Insert skewers into hot dog halves and dip in batter until well coated. Rotate to allow excess to drip off.
  7. Fry corn dogs one or two at a time until lightly browned.
  8. Remove corn dogs from oil and drain on paper towels.
  9. Serve with ketchup and mustard for dipping
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Freezer To Crockpot Cooking | Mexican Recipes and Instructions

mexicancollage

Welcome back to Freezer To Crockpot Cooking – Mexican Week!

You had a few days to get all the ingredients for these Mexican recipes togetherand now it is time to prep your ingredients for those delicious Mexican inspired chicken dishes!

Super simple prep for these dinners:

  1. Dice one onion
  2. Finely chop cilantro so that you have 2 Tbsp chopped cilantro.
  3. Cook 2-3 large chicken breasts however you prefer, bake, boil, poach or pan fry. Shred chicken, combine in a small bowl with 1 can of enchilada sauce, evenly distribute among 6 tortillas, fold in ends, and roll up.
  4. As I mentioned when I gave you the shopping list, if you wish to cut down on the sodium in these meals (or like me, just prefer the taste), rinse and drain your canned vegetables and beans

Next Step – Get the Instructions on the Bags

The next step is to write your cooking directions on each of your freezer bags before filling, grab a sharpie and you will need 4 1-Gallon freezer bags. We will label the bags with cooking directions prior to filing to make it easier. Write the following directions on each bag

Chicken Fajita Soup

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low 4-6 hours
  • Shred chicken with a fork before serving

Creamy Salsa Chicken

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 6-8 hours
  • Shred chicken
  • Allow to cook an additional hour

Chicken Enchiladas

  • Spray crockpot with nonstick cooking spray
  • Place enchiladas in bottom of crockpot
  • Cook on low for 5-7 hours

Lime Tex-Mex Chicken

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 4-6 hours
  • Shred with forks

Finally we are going to bag our yummy freezer meals – here are the lists of what to put in each bag:

Chicken Fajita Soup

  • 2 large chicken breasts
  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can corn
  • 1 packet of taco seasoning
  • 1 can diced tomatoes
  • 1 can tomato sauce

Creamy Salsa Chicken

  • 3 large chicken breasts
  • 1 jar of salsa
  • 1 package of cream cheese
  • 1 can of corn
  • 1 can of black beans

Chicken Enchiladas

  • 6 filled tortilla shells wrapped
  • 1 can of enchilada sauce

Lime Tex-Mex Chicken

  • 4 large chicken breasts
  • 2 Tbsp. lime juice
  • 1 tsp. cumin
  • 2 tsp. chili powder
  • ¼ tsp. paprika
  • 2 Tbsp. Cilantro
  • 1 cup chicken broth

And that’s it! You now have 4 homemade and healthy healthy meals, ready to go in your crockpot on those busy days!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Copycat Chick Fil A Chicken Sandwich Recipe

copycat-chick-fil-a-chicken-sandwich recipe

Oh – I love Chick-Fil-A sandwiches, but I never seem to get them. Either I just don’t feel like driving to get them, or I get a craving for them on a Sunday (when they are closed), or I just don’t feel like spending the money that day. When my children were younger, we were at Chick-Fil-A at least once a week for lunch. Their playland is ideal for the younger children and there were ALWAYS a bunch of moms there (so I got some adult contact as well).

Chick-Fil-A sandwiches have a very distinct flavor – unlike that of any other fast food chicken sandwich. This can be credited to two very important things: marinating the chicken in pickle juice and frying the chicken in peanut oil. I know that some people will try to make this and substitute olive or vegetable oil for the peanut oil. Let me say this right now – I guarantee you that it won’t taste the same and won’t be a true copycat Chick Fil A chicken sandwich recipe…it just won’t.

To make it, you will need:

chick-fil-a-ingredients

Ingredients
2 boneless skinless chicken breasts (about 8 oz each – or 4 4 oz chicken breasts)
1/2 cup pickle juice (just use the juice from any pickle jar)
2 eggs
1/4 cup milk
1 cup flour
2 tbsp powdered sugar
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp basil
1 cup peanut oil for frying
4 Hamburger Buns (buttered and toasted)
Pickle Slices

Scroll down for complete directions!

You might want to also try these other copycat recipes:

Copycat Chick Fil A Chicken Sandwich Recipe

Rating: 51

Copycat Chick Fil A Chicken Sandwich Recipe

Ingredients

  • 2 boneless skinless chicken breasts (about 8 oz each - or 4 4 oz chicken breasts)
  • 1/2 cup pickle juice (just use the juice from any pickle jar)
  • 2 eggs
  • 1/4 cup milk
  • 1 cup flour
  • 2 tbsp powdered sugar
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp basil
  • 1 cup peanut oil for frying
  • 4 Hamburger Buns (buttered and toasted)
  • Pickle Slices

Instructions

  1. Place chicken between 2 sheets of wax paper or in a freezer bag and pound gently with the flat side of a mallet until about 1/2" thick.
  2. Cut each breast into 2 equal pieces.
  3. Marinate chicken in the pickle juice for about an hour.
  4. Beat together egg and milk in a bowl.
  5. Mix together the flour, sugar, and spices in another bowl.
  6. Heat the oil in a skillet to about 350.
  7. Dip each chicken piece into the egg, covering both sides
  8. Transfer to the flour mixture and turn to completely coat.
  9. Fry each chicken piece for 2 minutes on each side, or until golden and cooked throughout.
  10. Place on paper towels to absorb any excess oil.
  11. Serve on toasted buns with pickle slices.
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Crockpot Chicken Tacos + More Easy Healthy Recipes

easy healthy recipes

When people think of “easy healthy recipes”, tacos don’t usually come to mind. That’s because they haven’t tried these Crockpot Chicken Tacos!

Tacos can really be and healthy or as unhealthy as you want them to be. If you use deep-fried taco shells and load them up with beef, cheese and sour cream – then they will be a diet disaster. But swap out the taco shells for flour tortillas, make them with chicken instead of beef and load them with lettuce, tomato and just a little cheese? You end up with a much healthier dinner!

To make these Crockpot Chicken Tacos, you will need:

crockpot chicken tacos ingredients

INGREDIENTS

  • 1 lb Boneless Skinless Chicken Breasts
  • 1 cup Chicken Broth
  • 1 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Oregano
  • 1/4 tsp Brown Sugar
  • 1/4 tsp Cayenne Pepper
  • 12 Tortillas or Taco Shells
  • Your favorite toppings

Making them is easy:

crockpot chicken tacos prep

Just add all the ingredients to your slow cooker and cook on low for about 4-5 hours or until chicken falls apart easily.
crockpot chicken tacos cooked

Remove chicken breasts, shred with 2 forks and return chicken to the slow cooker. Cook for another 30 minutes.
Scroll down for the complete directions!
You might want to also try these other easy healthy recipes:

Crockpot Chicken Tacos + Easy Healthy Recipes

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 hours, 30 minutes

Crockpot Chicken Tacos + Easy Healthy Recipes

Ingredients

  • 1 lb Boneless Skinless Chicken Breasts
  • 1 cup Chicken Broth
  • 1 tbsp Chili Powder
  • 1 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Corn Starch
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/4 tsp Oregano
  • 1/4 tsp Brown Sugar
  • 1/4 tsp Cayenne Pepper
  • 12 Soft Taco Tortillas
  • Your favorite toppings such as diced tomatoes, shredded lettuce, shredded cheese, salsa and sour cream

Instructions

  1. Add all ingredients to your slow cooker
  2. Cook on low about 5 hours or until chicken falls apart easily.
  3. Remove chicken from slow cooker and use 2 forks to shred the chicken.
  4. Return chicken to the slow cooker and cook for another 30 minutes.
  5. Fill tortillas with about 1/4 cup of the chicken. Top with your favorite toppings and enjoy!
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Crockpot Pepper Steak Recipe

crockpot pepper steak

Is there really a more basic and hearty recipe than a good pepper steak? I love making it in the skillet, but even better is a “set it and forget it” crockpot pepper steak recipe! I am just addicted to my slow cooker.  I can spend a few minutes putting everything together and come back in about 8 hours and it is done!

One of the best things about cooking in a slow cooker is that it allows you to buy cheaper cuts of meats. Those are the ones that taste best when they are cooked “low & slow”. Just make sure to trim all visible fat and you will be good to go!

The beef does need to be browned/seared before you throw it in to the crockpot – please don’t skip that step. It will really make the difference between having nice tender beef and having shoe leather!

Hennyway – to make this Crockpot Pepper Steak recipe, you will need:

crockpot pepper steak ingredients

  • 2 lb Beef Roast cut into strips
  • Garlic powder
  • 2 T Vegetable Oil
  • 1/4 cup Beef Broth
  • 1 T cornstarch
  • 1 Onion
  • 2 Bell Peppers
  • 14 oz Stewed Tomatoes with liquid
  • 3 T Soy Sauce
  • 1/4 tsp ground ginger
  • 1 tsp Sugar
  • 1 tsp Salt

Making it couldn’t be easier! Scroll down for complete directions!

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Crockpot Pepper Steak Recipe

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 8 hours, 15 minutes

Yield: 4 sesrvings

Crockpot Pepper Steak Recipe

Ingredients

  • 2 lb Beef Roast cut into strips
  • Garlic powder
  • 2 T Vegetable Oil
  • 1/4 cup Beef Broth
  • 1 T cornstarch
  • 1 Onion
  • 2 Bell Peppers
  • 14 oz Stewed Tomatoes with liquid
  • 3 T Soy Sauce
  • 1/4 tsp ground ginger
  • 1 tsp Sugar
  • 1 tsp Salt
  • 3 cups cooked white or jasmine rice, cooked according to package directions

Instructions

  1. Heat a non-stick skillet and 2 T vegetable oil on medium-high
  2. Season beef with salt, pepper and garlic powder and brown in vegetable the skillet.
  3. Transfer beef to your slow cooker, reserving drippings in skillet.
  4. Add cornstarch and beef broth to skillet and heat over low heat stirring until dissolved. Use a wooden spoon to scrape up any of the drippings from the bottom of the pan.
  5. Pour mixture over the meat in the slow cooker.
  6. Remove stem and seeds from bell peppers, roughly chop and add to slow cooker.
  7. Chop onion and add to slow cooker.
  8. Add remaining ingredients to slow cooker and cook on low for about 8 hours.
  9. If your sauce looks too thin after 8 hours, spoon about 1/4 cup of the sauce into a dish and blend in another tablespoon of cornstarch and then add it back to slow cooker to thicken.
  10. Serve over rice
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