Thursday, July 20, 2017

Mexican Cream Cheese Crockpot Chicken ***

Well, I just now noticed, while typing up this post, that I put the cream cheese in at the beginning instead of waiting until the end.  Honestly, I see no reason to wait.  It didn't curdle, and letting it cook with the ingredients the entire time lets it soak up more of the juices.  But I don't really think it matters either way.  I chose it off Pinterest because of the short list of ingredients and quick preparation.  I also liked that it closely resembles Crockpot Taco Soup, which is one of my most favorite winter-time comfort foods.  Considering it's the middle of a heat-ravaged summer, I couldn't possibly go the soup route, so this was a nice way of *almost* having it. 😉

I did double the recipe, but I think that it would be better to do more like 1.5 times the amounts. We wrapped ours up in tortillas, burrito-style, and filled them with lettuce and tomatoes and such.  The original recipe mentioned having it over rice, which would be really good in cold weather.  But whatever you choose, this sucker was a big winner for us!

(luckymommyto2boys ~ Amy ~ GonnaWantSeconds)

4 Chicken Breast Halves, Boneless and Skinless
1 (15 Ounce) Can Black Beans, Drained
1 (7 Ounce) Can Ortega Chiles, Chopped
1 (15.5 Ounces ) Can Diced Tomatoes, Undrained
1 (8 Ounces) Can Corn, Drained
1 (6 Ounces) Can Black Olives, Drained
1 Small Yellow Onion, Chopped
1 Envelope Taco Seasoning
8 Ounces Cream Cheese, Cubed

Add all ingredients to crock pot EXCEPT cream cheese.
Cook on high for 4-6 hours or low for 8 hours or until chicken is extremely tender.
Remove chicken and shred. Add back to crock pot. Add cream cheese, cover and continue to cook on high for 30 minutes.  Stir well and serve with tortillas or over rice.
*luckymommy/Amy's notes: I doubled the recipe and added the cream cheese at the beginning.

Thursday, July 13, 2017

Mexican Spaghetti ****

Back when I still had "little" boys (sniff, sniff 😢), they loved watching iCarly.  On the show, one of their favorite dishes was Spaghetti Tacos.  So after listening to my kids beg relentlessly for Spaghetti Tacos, I finally created a recipe for them.  And they loved it.  Six years later, they still do.  Well, the hubs and I never really wanted to waste the extra carbs with noodles and shells, so we compromised and ate ours without the shells.  And so was born this Mexican Spaghetti.  To this day, we still eat ours this way.  We top it with lots of lettuce and sour cream and black olives.  Sometimes salsa.  It's a pretty forgiving recipe, but it's so, SO good!

(luckymommyto2boys ~ Amy)

1 lb ground beef or ground turkey
1 packet taco seasoning
1 cup water
1 jar Sauteed Onion and Mushroom spaghetti sauce
1 box spaghetti noodles
Salsa, optional
Cheddar cheese, optional
Lettuce, optional
Black olives, optional

Prepare noodles according to package directions.  Drain and return to pot.
Brown meat in pan until no longer pink; drain.  Add taco seasoning and water.  Bring to a boil.  Reduce heat and simmer for 5-6 minutes, until sauce thickens.  Add spaghetti sauce and cook until warmed.  Add to noodles and mix thoroughly.
Add taco toppings to each serving as desired.
Very messy, but very yummy!

Tuesday, July 11, 2017

Crack Slaw (Low Carb) ***

I made a few alterations on this one, but the overall principle is good.  First off, I used a lot more soy sauce.  It was extremely bland.  Second, the 2 tsp of red pepper flakes is just too much for me.  I knew that when I put them in, and I definitely regretted it afterwards.  The rest of the family loved the heat.  Me, not so much.  Finally, one of the many times that I was adding more soy sauce, I accidentally grabbed the Worcestershire.  Oddly enough, it added a whole new dimension to the flavor, and we loved it!  I want to try more recipes likes this before I decide on our final winner, but this one most definitely has possibilities.

(luckymommyto2boys ~ Amy ~

2 lbs. ground beef or turkey (your choice on meat)
2 bags classic cole slaw mix
4 green onions, chopped
3 tsp minced garlic
3 tbsp light soy sauce
2 tbsp sesame oil
2 tsp crushed red pepper flakes (optional)
2 tsp ground ginger
*Optional add a single serve packet of Splenda.

Ground hamburger in pan as you normally would. Drain excess fat after cooking and set hamburger aside.
In separate pan, put sesame oil, soy sauce, chopped up green onion and chopped up garlic together and stir fry until tender.
Add cole slaw mix, crushed red pepper, and ground ginger and cook until mostly tender.
Add browned hamburger to the pan with the rest of the ingredients and stir. Can add more soy sauce to taste.
*luckymommy/Amy's notes: Use the Splenda.  Add way more soy sauce.  Add a touch of Worcester.

Monday, July 10, 2017

Slow Cooker Pork Gyros with Cucumber Yogurt Sauce ***

We tried our very first gyros this past January on a trip to a school competition in another city.  We all absolutely fell in love.  Since then, we've tried a couple of other places, but we've never found one that we loved as much as that first place.  So when I came across this recipe on Pinterest, I knew that I had to see if it would work for us.  While this one didn't blow our minds like that first place did, it definitely came in pretty high on the list.  The 11-year-old wanted to have it again the next night. 😂 I didn't go for that one, but I do see us having this again soon.  It's fairly simple, in comparison to other recipes out there, and I was at least able to throw together everything on my lunch break, which is one of my big requirements for most of our meals, lol.  I'm not much of a fan of cucumbers, but even this tzatziki sauce was pretty good.  I think I want to shred the cucumber for it next time, though.  Other than that, I wouldn't change a thing!

(luckymommyto2boys ~ Amy ~ 365DaysOfCrockpot)

3 pounds pork sirloin tip roast
1 large onion, thinly sliced
6 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon dried oregano
3/4 teaspoon allspice
1 tablespoon lemon pepper seasoning
1 large lemon, juiced
Lettuce, sliced cucumbers, sliced grape tomatoes, for serving

1 cup plain Greek yogurt
1 cup diced cucumber, seeded and diced into tiny pieces
1 tablespoon dried dill or 2 tablespoons fresh dill
1/4 teaspoon salt
1 garlic clove, minced
salt and pepper, to taste

Place pork, onion, garlic, oil, oregano, allspice, lemon pepper and lemon juice into slow cooker.
Cover and cook on low for 6-8 hours (if it’s frozen it will be like 8-10 hours)
Remove lid. Using tongs remove the pork and place on a cutting board. Shred or slice the pork and place back into the slow cooker.
Serve the pork and onions on the top of pita bread with Tzatziki sauce, lettuce, cucumbers and tomatoes.

Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined.
Salt and pepper to taste.
Serve with gyros.

Thursday, July 6, 2017

Crockpot Mississippi Chicken Thighs ****

We're big fans of the Crockpot Mississippi Roast, and we all love us some chicken thighs.  When this one popped up on my Pinterest board, it was basically a no-brainer that I would have to try it.  And I am so very glad that I did!  We all practically inhaled our dinner plates.  It was that good.  My local grocery store very rarely has the Au Jus packets, so I typically just use the brown gravy ones.  The Au Jus is definitely my preference when it's in stock, though.  There's nothing special about the recipe, but it's one of those that tastes like it takes a lot more effort than it actually does.  Always a good thing, lol.  I'm definitely going to be making this one again.  The kids have already requested that it go back on the menu for next week! 😊

(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

3 lbs Boneless, Skinless Chicken Thighs
1 envelope Ranch Dressing Mix
1 envelope Au Jus Gravy Mix or Brown Gravy Mix
1/2 Stick of Butter (1/4 Cup)
6 Pepperoncinis

Lay chicken thighs in the bottom of your slow cooker.
Sprinkle mixes on top.
Slice butter and place evenly on top.
Add peppers.
Cook on low for 4-5 hours.

Wednesday, June 7, 2017

Pepperoni Lasagna ****

We have been firmly entrenched in baseball practices, school programs, and activities for about 2 months now.  Needless to say, I rarely get to cook, and when I do, it's always old T&T simple recipes.  That said, I finally had a day today where we had nothing to do after work and school.  Yay!  So to celebrate, I made this old family favorite.  In the old days (back before we were in so many sports and activities!), I used to make this a couple times a month.  It's a bit labor-intensive, but no worse than any other homemade lasagna.  Because of the time it takes to prepare, though, I just never really have the chance to make it anymore.  When we finally got some down time, I knew it was the perfect time for this one.  And boy, was I right!  The kids really didn't even remember how much they used to like it, so it was basically like a brand-new recipe again.  They devoured it and both asked for seconds! 

As a side note, I've also successfully tried this in the crockpot.  Click here to check out that review.

(luckymommyto2boys ~ Amy ~

1-1/2 lbs ground beef
1 small onion, chopped
2-1/2 cups water
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon beef bouillon granules
1 tablespoon dried parsley flakes
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon garlic salt
2 eggs
1 (12 ounce) carton small curd cottage cheese
1/2 cup sour cream
8 lasagna noodles, cooked and drained
1 (3 1/2 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese (8 oz.)
1/2 cup grated parmesan cheese

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add water, tomato sauce, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
In a bowl, combine eggs, cottage cheese and sour cream.
Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish. Layer with four noodles, the cottage cheese mixture and pepperoni. Top with remaining noodles and meat sauce. Sprinkle with mozzarella and Parmesan cheeses.
Cover and bake at 350*F for 35 minutes.
Uncover; bake 10 minutes longer or until heated through.
Let stand 15 minutes before cutting.
*Amy's notes: I subbed ground turkey for ground beef and garlic powder for garlic salt. I also only cooked the sauce for 20 minutes, as opposed to 30.

Previous reviews:3/8/10 ~ I don't even know where to begin in describing how good this was! First of all, it's been ages since I've made a homemade lasagna, so you have to take that into account, lol. Even still, this was amazing. I had fears that the pepperoni would make it too salty, but it really just added an extra little zing of taste to each bite. The boys are not pepperoni lovers at all, but my 6-year-old even asked for thirds (which he did not get, obviously)! The cheese layer is perfectly baked, and the eggs actually add another dimension of flavor to it. It takes forever to throw together, but it is SO WORTH IT!!! I will be making this again and again. I'm thinking I could start putting it all together the night before and then just throw it in the oven when I get home after work. The only change I made was to use garlic powder instead of garlic salt. With the pepperoni and then the addition of salt already, I thought the garlic salt would be overkill. Oh, and I subbed ground turkey for ground beef, as usual. I also used the tiny pepperonis instead of the regular-sized ones, so there was at least a little bit of pepperoni in every bite.

Sunday, April 9, 2017

Crockpot Chicken and Spinach Alfredo Tortellini ****

This is nothing special, but we all absolutely loved it.  I've made it twice now, and each time, it just seems to get better.  I love how simple it is, and you can use so many different add-ins to mix it up.  We like it as-written, though.  We're pretty plain-Jane when it comes to this one.  You could definitely use thawed chicken and just go for a shorter cook time.  My crockpot tends to run hot, so using frozen breasts gives me a little extra time to play with before supper.  I typically come home on my lunch break and throw everything in the crockpot, so I really need about a 6-hour cook time, if it's going to be ready to eat (and not overcooked or just warm) when we walk in the door after a full day at work and school and activities.  This one just works perfectly for us!

(luckymommyto2boys ~ Amy)

4 frozen chicken breasts
2 jars Alfredo sauce
1 bag fresh spinach
3-4 cups refrigerated cheese tortellini

Place chicken, sauce, and spinach in crockpot.  Cook on LOW for 6-7 hours or HIGH for 4 hours (until chicken is fully cooked).
Once chicken is fully cooked, prepare tortellini on stovetop as directed.  Shred chicken in sauce.  Combine cooked tortellini and sauce and serve warm.
Note: You can also add the uncooked tortellini to the crockpot and cook on HIGH for 15 minutes.