Slow Cooker BBQ Chicken 'N Peppers and Baked Potatoes

Sometimes I just don't have the time to hang out in the kitchen. This has become one of my staples for busy days and when I need to assure we have leftovers.

First you want to get the chicken in the crock pot cooking. I placed 1 pound of chicken in the crock pot. I then used my chopper and cut up 1 bell pepper, 1 orange pepper and 1 onion. Any colors will do. I poured them on top of the chicken. To cup the pepper I always cut the top off first. It just make it easier to remove all the seeds. I also squeezed half a lime on top although this is optional.

To make the sauce I used BBQ, Italian and a little bit of siracha for extra flavor. I used 1 cup of BBQ, 1/2 cup of Italian dressing and 2 tablespoons of siracha. Stir well!

Get your sauce and pour on top.

For faster cooking set your crock pot to high for 4-5 hours. For all day cooking use low for 8 hours.

While this is cooking you can prep your baked potatoes. You always want to use a fork or a knife and stab some holes in it. I added a little "I can't believe its not butter" on top and some of my favorite seasoning then wrapped them up. You will bake the potatoes on 375 for 60 minutes. If they don't feel soft at the 60 minute mark just cook a little longer.

You will know when the chicken is done because it will shred easily with a fork. I used two forks and stir around the crock pot until everything is shredded.

Last get your chicken and peppers and serve on top of the potato. I prefer to add a little more BBQ sauce and shredded cheese to mine. Fix your potato up however you like.

Ingredients:
1 pound of chicken
4 baked potatoes
butter
seasons
1 orange pepper
1 green pepper
1 onion
siracha
italian dressing
BBQ Sauce
Foil

Tex Mex Baked Beef Tacos

I decided to make my own crunchy taco shells. So easy and so fun. I've done this before and I have learned through trial and error.

Get your corn tortillas and wrap in a moist towel and microwave for 1 minute. Then spray each one with greasing spray (pam). Lay over the baking rack. What you need to remember is placing a baking sheet to catch the grease or your house will start smoking. Bake on 375 for about 10 minutes.

For the stuff I grounded 2.5 pounds of beef which was way too much for one meal so I am going to turn this into two recipes. Stayed tuned for the next meal. I then added a can of corn (drained), a can of rotel (drained), 8 oz of cream cheese, diced red pepper and diced onion. Don't forget to add a package of taco seasoning. I'd recommend two for this much meat.

I then used a spoon to add the mixture to the crunchy shells and filled up a casserole dish. I added shredded cheese and cilantro on top and baked for 10 minutes on 350.

If you can see in the bottom picture how much leftover meat mixture I had. I am excited to make another meal with it. This was so amazing!

Ingredients:
hamburger meat
cilantro
1 can of corn
1 can of rotel
1 red pepper
1 onion
taco seasoning
corn tortillas

Slow Cooker Potato Egg and Cheesy Breakfast Casserole

I decided to make this because I had a large bag of red potatoes I needed to use. I diced up 5 red potatoes and put on the bottom of my crock pot. I then added fresh spinach, a can of rotel and shredded cheese.

In the meantime I grounded a pound of breakfast sausage and added 8 oz of cream cheese to it. Hence the cheesy in the title.

I poured this on top of the crock pot. I then whisked 8 eggs and added 1 cup of milk to it and poured it on top of the sausage in the crock pot. Next step was to add more shredded cheese and then I topped it with cilantro. I cooked it on low over night starting at 8 pm and it was ready when I went to check it at 8 am. I would suggest allowing for at least 8 hours to cook it so the potatoes are cooked through. For faster cooking, turn on high for 5 hours. I wouldn't say it looks very pretty, but looks don't always matter. It tasted amazing, the kids loved it and we have leftovers to get through the next few days.

Ingredients:
1 pound of breakfast sausage
5 red potatoes
8 eggs
1 cup of milk
2 cups of shredded cheese
8 oz of cream cheese
spinach
rotel
cilantro (optional)

One Pouch Pesto Salmon

I really can't take much credit for this as I got the idea from my sister, but definitely want to share with you all.

First, I pulled out enough foil for four pouches and cut them into a fairly decent size. Maybe 12 inches by 12 inches. I diced up different veggies. I chose carrots, broccoli and fresh green beans. Make sure to drizzle a little olive oil on them.

Next, I diced up fresh raw salmon in 4 pieces and placed on top of the veggies. I then covered the top with pesto and diced cherry tomatoes. Then close the foil up carefully leaving just a little bit open for air and put in a baking sheet. I cooked for 40 minutes on 375. Very yummy and healthy!

Ingredients:
Salmon filets
pesto
vegetables of your choice
cherry tomato
foil

Hearty Pizza Soup

If you like pizza and you like soup you will like this! Plenty of leftovers to freeze!

I grounded a pound of hamburger meat, diced up turkey sausage, and diced up turkey pepperoni as well as 15 black olives. I mixed them all together.

Then I added the "toppings."

I put in 2 jars of marina instead of the 1 shown in the picture. I also preboiled the pasta and then added it to it once it was cooked. I only used 1/2 of the package of noodles.
You will want to put in 2 cans of diced tomatoes, 2 jars of marinara, 1/2 package of pasta (cooked), and 8 oz of cream cheese.  Last add 2 cups of water and bring the pot to a simmer. I let it simmer for a bit before I tried it.

***If you don't like all the meats you can leave one out or change it up.***

Serve with garlic toast, crackers or some sliced cheese.

Ingredients:
2 cans of diced tomatoes
2 jars of marinara
olives
1 pound hamburger meat
1 package of pepperoni (I used the turkey kind)
1 package of turkey sausage
8 oz of cream cheese
1/2 package of pasta. I chose the shells

Salsa Verde Chicken Casserole

So if you follow my blog you'd remember posting about my salsa verde chicken enchiladas (http://thefunfoodfiles.blogspot.com/2015/11/slow-cooker-salsa-verde-chicken.html). Remember that I said I had plenty of leftovers??

Well I used them tonight. I dumped the leftovers in a large blow. I then added a can of petite diced tomato and a can of corn. Then I added 10 corn tortillas that I shredded prior. I also added the other half of the jar of salsa verde.

Next, I mixed everything together and added to a 9x13 dish. I added shredded cheese on top and baked for 15 minutes on 375. For my kids I served on nacho cheese dorritos and the LOVED it.!!

Oatmeal Yum Bites

First, I'd like to say I can't take full credit for this. My friend Lauren sent me a recipe regarding this and I just changed it up to fit my style and what I thought the kids would like.

I got 1.5 cups of oatmeal, 1/2 cup of peanut butter, 1/4 cup of nutella, 1 teaspoon cinnamon, 1/4 cup of honey, 1/2 cup of mini chocolate chips and I smashed one banana and added to the bowl. Mix well! Then refrigerate for one hour. After an hour roll them into small balls. It makes a fun snack for kids. I have to let ya'll know for those that don't that I HATE peanut butter so making this somewhat grossed me out, but the children LOVED it!

Crock Pot No Bean Chili

It is a rainy, cold day out and nothing is better on those type days than some chili. Problem is I don't care for beans so I rarely make chili.

However, just note while making this you can add 1-2 cans of the beans of your liking and continue the recipe the same way as I have laid out for those that like beans.

First, I diced a shoulder steak until small chunks and grilled on a pan until cooked. I added a little chili powder to it. I then added it to the crock pot. Next, I grounded hamburger meat in the same pan. I also added chili powder to it and then added this to the crock pot.

I used my hand chopped and diced up 1 yellow onion, 1 bell pepper and half a small jar of pickled jalapenos. I would have preferred 2 fresh jalapenos, but I didn't have any. However, you really can't tell a difference in the a taste. I poured these into the crock pot. I added 2 cans of zesty tomatoes and a can of green chilis.

Last, I added a can of beer. Any kind will do, but I used rolling rock because that is what I had in my fridge. I also added a small  jar of marinara. I then added 2 tablespoons of chili powder and 1 tablespoon crushed red pepper to the top. I let it cook on high for 4 hours.

Serve with cornbread or some crackers. It was amazing and I plan to eat on this for days.

Ingredients:
1 lb of hamburger meat
1 lb of shoulder steak or stew meat
2 cans of Zesty Chili Style tomatoes
1 can of green chilies
1 bell pepper
1 onion
1/2 jar of jalapenos or 2 fresh jalapenos (deseeded or leave seeds in for extra spicy)
small jar of marinara
1 can of beer
2 tablespoons of chili powder
1 tablespoon crushed red pepper

Breakfast Sausage Stuffed Bread

This was my first time making this so it was kind of trial and error when it came to the croissant. I mainly made it for the boys, but did a taste test and it was fabulous!

First, I grounded jimmy deans sausage along with 8 oz of cream cheese. While this was browning I used my chopper and chopped 1/4 a bell pepper and 1/4 an onion. I didn't want the vegetables to overpower the bread so decided to keep it minimal. Once the sausage was almost cooked through I added the veggies. I also added a handful of chopped fresh spinach. I also scrambled 4 eggs in a separate pan.

I want to add that I learned if you use a nice and cut around the top it is the easiest way to remove all the seeds. It takes out a large portion of them and then you can tap out the rest. 

Next, I greased a 9x5 bread pan and carefully pressed the croissant into the pan. I was hoping to only use 1 tube, but had to use 2(second one for the top). Next you want to add your sausage mixture and then the eggs.

I then used the second tube of croissants and carefully pressed it on the top and into the sides. Once that was done I brushed a little olive oil on top and baked for 15 minutes on 400. Just keep an eye on it because once the top is a golden brown you know its finished cooking. Pull it out and let cool for about 5 minutes before dumping out of the pan.

Last, slice it up and serve with a side of salsa or a fruit cup. Enjoy!

Ingredients:
2 tubes of croissant
4 eggs
sausage
1/4 bell pepper
1/4 onion
handful of fresh spinach
8 oz of cream cheese
olive oil