Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
Prep time
Cook time
Total time
 
This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Baked Challah French Toast

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This post first appeared over at Real Housemoms where I’m a contributor.
Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

I am a lover of french toast. It satisfies my craving for carbs but its also filling because of the eggs. But let’s face it, transforming an entire loaf of bread into french toast by cooking it one slice at a time is not only tedious but quite time consuming. And on mornings when I just want to relax and sip my coffee and have someone serve me breakfast in bed, standing at the stove and serving up a few pieces of french toast at a time to hungry children is not my idea of fun.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

That, my friends, is why I love overnight french toast. First, you assemble everything the night before so all you have to do in the morning is pop it in the oven. I also love making french toast this way because it gives that soft bread 10-12 hours to completely soak up that wonderful egg, cream, vanilla and zest. Let the bread become one with the liquid – you won’t regret it.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

I chose Challah for this french toast feast because its a wonderfully soft bread that’s already made with egg. Its one of my favorites to use for french toast. I promise you won’t regret it. See how easy this looks?  All you do is slice up the bread, dunk each piece in the mixture, layer them best you can into a casserole dish, and pour any extra liquid on top so that none of it gets wasted.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

The result is a perfectly cooked, perfectly moist, perfectly easy breakfast that can be served to the entire family at the same time with minimal effort on your part.

Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

If you love overnight french toast recipes as much as I do, be sure to check out this Raspberry Baked French Toast:raspberry-baked-french-toast-IG

And a personal favorite, especially during the holidays, is this Make Ahead Stuffed Cranberry French Toast:make-ahead-cranberry-stuffed-french-toast-IG

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Baked Challah French Toast
 
Prep time
Cook time
Total time
 
Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
  • 1 loaf Challah bread, sliced
  • 4 eggs
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 2 teaspoons orange zest
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons vanilla extract
  • 1/4 cup butter, softened
Instructions
  1. The night before, use a large bowl to whisk together eggs, heavy cream, milk, orange juice, zest, nutmeg, cinnamon, and vanilla until eggs are beaten and mixture is well combined.
  2. Dip Challah slices in egg mixture and layer in a buttered 9x13 inch casserole dish. Pour remaining mixture over the top and press down. Cover and refrigerate overnight.
  3. When ready to bake, preheat oven to 350 degrees F. Uncover the casserole and dot with butter. Bake in preheated oven for 35 minutes or until top is golden brown. If top browns to quickly before french toast is set, you may cover loosely with aluminum foil for remainder of cooking time.
  4. Serve with marmalade, mascarpone, syrup, fresh fruit, whipped cream, or any combination you'd like!
Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.
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Easy Ham and Cheese Pocket Sandwiches

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As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

This time of year is bitter sweet. The longest days of summer are behind us and the prospect of fall and all of the wonderful things that come along with it are on the horizon. When I was a kid, I always looked forward to the start of a new school year. Now, as a mom, I realize that excitement pales in comparison the excitement that parents feel!

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

You have to understand, I adore my children and would spend every waking moment with them if I could. What I crave most about returning to school is the return of routine. I love the regular pattern of waking up, having family breakfast, and rushing out the door. The evenings are filled with family dinner, sports, and homework. Then, it all starts over again the next day.

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

Things will get busy. They always do. That is one of the many reasons why I absolutely love making things like these Easy Ham and Cheese Pocket Sandwiches. As you can see, all you need to do is cut up some rectangles of dough. They wouldn’t be “easy” if you had to make the dough yourself, which is why I recommend using pre-made puff pastry dough.

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

I loaded these up with brown mustard, black forrest ham, and shredded sharp cheddar, but you should feel free to add whatever you’d like to the inside as long as you can make a seal around the edge.

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

A beaten egg makes the perfect glue to hold the top and the bottom together. It also makes them turn a beautiful shiny golden brown when you cook them. The end result is a flaky sandwich that will make all the other school kids jealous. They taste fantastic warm out of the oven, but enjoying them in a chilled lunchbox is perfect as well!

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!

CLICK HERE FOR THE RECIPE

As we get ready to send out kids back to school, lunchbox favorites like these Easy Ham and Cheese Pocket Sandwiches will make your kids smile!
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Cheesy Spinach Artichoke Bites

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If you’re looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite. Plus, you can plan to save on time and clean-up activities on party day by preparing the filling ahead of time!

If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.

I don’t know about you, but I love little two bite appetizers, especially when they consist of a flaky crust and a warm cheesy filling. These little gems will have your party guests asking for more.

If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.

When you’re hosting a party and are looking for tasty food to serve your guests, there are a few things you should always keep in mind: Is it easy to make? Can it feed a crowd? Does it need plates and silverware or can it be eaten as finger food? Can I prepare any of it ahead of time? I’m pleased to tell you this delicious savory treat is a resounding “yes” to all of these questions.

If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.

The dough is made using refrigerated cresent roll dough. All you need to do is roll it out, form little squares, and press them into a mini muffin pan – easy. The filling is divine. This is not your typical spinach artichoke dip made with cream cheese; it’s more reminiscent of a delicious fondue.

If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.

On the day of your party, all you need to do is scoop the filling into the dough and then bake them. Ideally, you’re able to serve them warm. Based on how much your guests will love them, I’m willing to bet they will never get the chance to go cold. If they do, however, they will still taste great. Enjoy!

If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.

GET THE RECIPE HERE

If you're looking for the perfect two bite party appetizer, these Cheesy Spinach Artichoke Bites are definitely a favorite.
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Lemon Blueberry Ricotta Bread Pudding

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This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.This post will be about things that I love. I love fresh blueberries. They’re tart yet sweet. They’re full of antioxidants. They’re easy to pick – either off a bush or from a carton at the store (that’s what I did this time around). And they are delicious by the handful or cooked in a dessert or breakfast.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.I also love bread. I would say I have a love/hate relationship with bread. I know I need to cut back on the carbs if I want to lose a few pounds, but bread is a love of my life. Why must it be so dang irresistible? Especially a wonderful crusty Italian loaf like this one.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

Another thing that I love? Bread pudding. Now, I debated whether to call this bread pudding or french toast casserole. I stuck with bread pudding because it was just so darn rich. I mean, when you combine whole milk ricotta, heavy cream, eggs, and sugar, you end up with the most incredible base to soak your bread in. I wanted to call it a french toast because that’s how we ate it. I served it up for breakfast with some pure maple syrup and my kids devoured it. And while we’re on the topic of love, I love make ahead breakfasts. Much like I love preparing coffee the night before and hitting a single button in the morning as I reach for it with half awake eyes… It puts a huge smile on my face to wake up and know that all I have to do is slide something into the oven and less than an hour later we’ll be enjoying a wonderful breakfast treat.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.And the last thing that I love? Well, even though I made this recipe with fresh blueberries because its summer time, you can just as easily use frozen berries which means you can enjoy this bread pudding, errr french toast casserole, any time of the year!  If you love bread pudding, you’ll have to try this amazing savory bread pudding or this  berry bread pudding recipe as well. If you’re more in the make ahead french toast camp, I’ve done a ton of those too – campire blueberry peach french toast, cranberry cream cheese french toast, raspberry baked french toast, stuffed pumpkin french toast, and last but not least, banana macadamia french toast.

This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Lemon Blueberry Ricotta Bread Pudding
 
Prep time
Cook time
Total time
 
This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
  • 1 (16 ounce) loaf Italian bread, cut into 1 inch cubes
  • 1 (16 ounce) tub whole milk ricotta cheese
  • 3 large eggs
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • just and zest from 1 lemon
  • 1 1/2 cups blueberries
Instructions
  1. In a large bowl, combine ricotta, eggs, cream, sugar, vanilla, and lemon juice and zest. Add bread pieces and stir well to fully coat and absorb.
  2. Butter an 11x17 casserole dish. Add half of the bread mixture and spread to an even layer. Sprinkle most of the blueberries on top, reserving a handful for the top. Cover with remaining bread mixture. Be sure to also add any of the remaining ricotta mixture as well. Cover with remaining blueberries.
  3. Cover and refrigerate at least one hour, however this is best if refrigerated the night before.
  4. When ready to bake, preheat oven to 350 degrees F. Bake in preheated oven just until golden brown, about 45 minutes.
  5. Serve warm with pure maple syrup or powdered sugar with a squeeze of lemon.
This Lemon Blueberry Ricotta Bread Pudding made with fresh berries is a rich and delicious make ahead breakfast casserole your family will love.
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10 Picnic Salads Perfect for Potlucks

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This time of year, we celebrate the outdoors with our friends and families. I’m sharing 10 Picnic Salads Perfect for Potlucks that everyone will love!

This time of year, we celebrate the outdoors with our friends and families. I'm sharing 10 Picnic Salads Perfect for Potlucks that everyone will love!

10 Picnic Salads Perfect for Potlucks – try saying that ten times fast! You guys, I can’t begin to tell you how giddy I am that summer is here!  Just a few more weeks of school and then we have an entire season of long hot days, the swimming pool, BBQs, camping adventures, fireworks – you name it!  Without fail, our summer calendar seems to fill up, and we’re not even that social!  I mean, during the winter months its almost like we go into hibernation. There’s something about summer that just makes us want to savor every single second of sunshine and fresh air. Perhaps its my body’s way of trying to absorb as much vitamin D as possible before the skies turn grey and dump non-stop rain for six months.  I’m a huge sucker for potlucks and I love to try all the different kinds of picnic salads that seem to appear. You can throw anything together to make an awesome picnic salad for a potluck – from fruit to pasta to potatoes to a green salad, these outdoor gatherings always have something for everyone!

Damn Good Fruit Salad | Self Proclaimed FoodieDamn Good Fruit Salad | Self Proclaimed Foodie

Chicken Caesar Salad | Foodness GraciousChicken Caesar Salad | Foodness Gracious

Creamy Taco Pasta Salad | Real HousemomsCreamy Taco Pasta Salad | Real Housemoms

Chicken Caesar Pasta Salad | From Valerie's KitchenChicken Caesar Pasta Salad | From Valerie’s Kitchen

 Tex-Mex Taco Salad | Around My Family TableTex-Mex Taco Salad | Around My Family Table

Easy Fruit Salad | Mommy Hates CookingEasy Fruit Salad | Mommy Hates Cooking

Spinach Berry Salad | Eazy Peazy MealzSpinach Berry Salad | Eazy Peazy Mealz

Creamy Chipotle Pasta Salad | Love Bakes Good CakesCreamy Chipotle Pasta Salad | Love Bakes Good Cakes

Pasta Salad | Mandy's Recipe BoxPasta Salad | Mandy’s Recipe Box

Greek Salad Quinoa Bowls | Wine and Glue Greek Salad Quinoa Bowls | Wine and Glue

This time of year, we celebrate the outdoors with our friends and families. I am sharing 10 Picnic Salads Perfect for Potlucks that everyone will love!
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Savory Bread Pudding

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This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

It wasn’t that long ago that I indulged in a berry bread pudding. It got me thinking… why don’t I make more savory bread puddings?  I mean, who doesn’t love french toast?  There’s something wonderful about soaking bread in egg and milk and then topping it with anything sweet and fruity. But breakfast casseroles are pure heaven, and that’s pretty much what a savory bread pudding would be, right?

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

I decided to use a rosemary round loaf for this particular bread pudding. You can use any old bread really, and it doesn’t even have to be fresh, but I love me some herb infused carbs. One of the tricks to a good bread pudding, or french toast even, is to let that bread really soak up as much of the wet mixture as physically possible.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

I decided to use asparagus and mushrooms because a) I thought they would work well and b) they were already in the frig and needed to be used up. Win-win.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

You can get all fancy and bake it in some individual ramekins. I wasn’t getting fancy though. The tart dish I chose just wasn’t big enough. Had you fooled though, right?

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

This bread pudding is perfect for Mother’s Day, Father’s Day, Easter, Christmas – you name it. It can feed a crowd. It can be prepared ahead of time and baked the morning of. It can be baked ahead of time and reheated. Its pretty much your all around perfect breakfast.  Wanna know a secret? I love eating this with ketchup and tobasco.  The shame!  I feel so dirty admitting that. Its such a pretty breakfast, right? And then I go and whore it all out with cheap sauces. I can’t help it. The taste buds want what the taste buds want.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

Savory Bread Pudding
 
Prep time
Cook time
Total time
 
This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!
Author:
Recipe type: breakfast
Yields: 6 servings
Ingredients
  • 8 ounces bread, sliced into 1 inch cubes (I prefer a rosemary bread)
  • 4 eggs
  • 2 cups milk
  • 1 tablespoon olive oil
  • 8 ounces mushrooms, sliced
  • 1 pound asparagus, cut into 1 inch chunks
  • 2 cloves garlic, minced
  • 3 ounces cheese, shredded (I used cheddar gruyere blend)
  • butter for greasing
Instructions
  1. Preheat oven to 350 degrees F. Heavily grease 6-8 ramekins, a 9 inch souffle dish, or a 2 quart baking dish.
  2. In large bowl, whisk together eggs and milk. Add cubed bread and toss in egg mixture to fully absorb. Allow to soak while you prepare the vegetables.
  3. In large skillet, heat olive oil over medium high heat. Saute the mushrooms until golden brown and most of the liquid has cooked off. Remove from pan and set aside.
  4. Blanch the asparagus by cooking in boiling water for 1-2 minutes and then transferring to an ice bath. Saute in same pan you cooked mushrooms, occasionally stirring, until they just start to turn golden brown. Add the garlic and cook for another minute. Set aside and allow to cool.
  5. Combine cooled sauteed veggies and grated cheese with bread and egg mixture. Toss to combine. Pour into greased baking dish.
  6. Bake in preheated oven for 40-50 minutes or until golden brown. Serve hot or cold. Store in airtight container in refrigerator.
Notes
Tips: If using plain bread instead of rosemary bread, you should add 1-2 tablespoons of chopped herbs. Also, I don't add salt because I love to eat this with ketchup and tobasco, but if you plan to eat it plain I would add 1 teaspoon salt and 1/2 teaspoon paprika to the mixture.

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!
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More Than 30 Slow Cooker Recipes

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You’ll never have to worry about what to make for dinner on a busy weekday night after you see this More Than 30 Slow Cooker Recipes roundup.

You'll never have to worry about what to make for dinner on a busy weekday night after you see this More Than 30 Slow Cooker Recipes roundup.

I long for the days of summer when everything you prepare is either cold or cooked on the grill. When the days are longer, everything just seems easier. Its the remaining nine months out of the year that are challenging. If your family is anything like mine, the days are a blur after the constant rush to get everyone off to school and work, only to be followed by hours of sports, extra curricular activities, and homework. Getting a healthy dinner on the table is a constant battle, let alone ensuring the refrigerator is stocked with enough groceries to keep everyone happy. Fortunately, I’ve teamed up with an insanely talented group of food bloggers to put together a massive list of recipes that can all be cooked in your slow cooker i.e. crockpot.

I have several recipes on my site that I love to make in the slow cooker including my chicken enchilada stack, creamed corn, carnitas, turkey breast, and even a whole chicken. If you’ve been in a cooking rut lately because there simply is not enough time in the evening to make a decent meal for your family, take a look at the tasty recipes below and get ready to enjoy the wonderful feeling of walking into your home and smelling a delicious home cooked meal… that you made.

Slow Cooker Tikka Masala – Dinners, Dishes, and Desserts

Slow Cooker Chicken Tikka Masala

Easy Barbecue Beef Brisket – A Dash of Sanity

Easy Barbecue Beef Brisket {A Dash of Sanity}

Slow Cooker Chicken Enchilada Soup – Wine & Glue

Slow Cooker Chicken Enchilada Soup {Wine and Glue}

Slow Cooker Caramel Apple Crumble – Fake Ginger

Slow Cooker Caramel Apple Crumble {Fake Ginger}

Slow Cooker Chocolate Lava Cake – Domestic Superhero

Slow Cooker Chocolate Lava Cake {Domestic Superhero}

Slow Cooker Chicken Posole – Love Bakes Good Cakes

Slow Cooker Chicken Posole {Love Bakes Good Cakes}

Slow Cooker Whole Chicken – Self Proclaimed Foodie

Slow Cooker Whole Chicken {Self Proclaimed Foodie}

Slow Cooker White Chicken Chili – Like Mother Like Daughter

Slow Cooker White Chicken Chili {Like Mother Like Daughter}

Slow Cooker Chicken Cacciatore – Culinary Ginger

Slow Cooker Chicken Cacciatore {Culinary Ginger}

Slow Cooker Chicken Pot Pie – Let’s Dish

Slow Cooker Chicken Pot Pie {Let's Dish}

Balsamic & Red Pepper Crock Pot Pork Tenderloin – White Lights on Wednesday

Balsamic & Red Pepper Crock Pot Pork Tenderloin {White Lights on Wednesday}

Pork Tinga – Bread Booze Bacon

Pork Tinga {Bread Booze Bacon}

Slow Cooker Clam Chowder – Kleinworth & Co.

Slow Cooker Clam Chowder {Kleinworth & Co.}

Slow Cooker Honey-Soy Chicken Drumsticks – Belly Full

Slow Cooker Honey-Soy Chicken Drumsticks {Belly Full}

Slow Cooker Cheesy Rice and Casserole – Mandy’s Recipe Box

Slow Cooker Cheesy Rice and Chicken Casserole {Mandy's Recipe Box}

Slow Cooker Brownie Dessert – That Skinny Chick Can Bake

Slow Cooker Brownie Dessert {That Skinny Chick Can Bake}

Slow Cooker Honey Balsamic Pulled Pork – The Recipe Rebel

Slow Cooker Honey Balsamic Pulled Pork {The Recipe Rebel}

Slow Cooker Macaroni and Cheese – Wishes and Dishes

Slow Cooker Macaroni and Cheese {Wishes and Dishes}

Slow Cooker Meaty Marinara – Lemons for Lulu

Slow Cooker Meaty Marinara {Lemons for Lulu}

Crock Pot Chicken Caesar Pitas – The Love Nerds

Crock Pot Chicken Caesar Pitas {The Love Nerds}

Slow Cooker Meatball Subs with Parmesan, White Cheddar Queso – Cooking and Beer

Slow Cooker Meatball Subs with Parmesan, White Cheddar Queso {Cooking and Beer}

Slow Cooker Sloppy Joes – 365 Days of Baking and More

Slow Cooker Sloppy Joes {365 Day of Baking and MOre}

Vegan Sloppy Black Eyed Peas – Cravings of a Lunatic

Vegan Sloppy Black Eyed Peas {Cravings of a Lunatic}

Slow Cooker Mexican Street Corn – Eazy Peazy Mealz

Slow Cooker Mexican Street Corn {Eazy Peazy Mealz}

Slow Cooker Braised Short Ribs – Big Bears Wife

Slow Cooker Braised Short Ribs {Big Bears Wife}

Slow Cooker Chinese Pork – Just Us Four

Slow Cooker Chinese Pork {Just Us Four}

Slow Cooker Tomato Basil Pulled Chicken – Cupcakes & Kale Chips

Slow Cooker Tomato Basil Pulled Chicken {Cupcakes and Kale Chips}

Crock Pot Italian Chicken – Lemon Tree Dwelling

Crock Pot Italian Chicken {Lemon Tree Dwelling}

Crock Pot Teriyaki Chicken – Yummy Healthy Easy

Crock Pot Teriyaki Chicken {Yummy Healthy Easy}

Slow Cooker Mexican Chicken – Carlsbad Cravings

Slow Cooker Mexican Chicken {Carlsbad Cravings}

Chili’s Copycat Spicy Queso Dip – Ashlee Marie

Chili's Copycat Spicy Queso Dip {Ashlee Marie}

Fall Apart Roast – High Heels and Grills

Fall apart Roast {High Heels and Grills}

 

You'll never have to worry about what to make for dinner on a busy weekday night after you see this More Than 30 Slow Cooker Recipes roundup.
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Slow Cooker Chicken Enchilada Stack

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Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.

Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.

Oh yes. This dinner was delicious. I love enchiladas. What’s not to love about melty cheese, spicy red chile sauce, tortillas? Nothing. That’s what. Oh, wait a minute. I know. They’re a royal pain in the but to make. Traditional enchiladas, that is. You see, corn tortillas are incredibly dry and pretty much make me gag. The only way I’ve enjoyed traditional rolled enchiladas is when I fry up the corn tortillas in oil to soften them. Well, not only is that a pain in the ass, but my thighs could live with a wee bit less oil, if possible.

Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.

So, I present to you a super easy and incredibly delicious way to make enchiladas! I basically cheated the entire process, that is, except for the part where I made the enchilada sauce from scratch, which I highly recommend. Otherwise, I cheated by using pre-shredded cheese, pre-cooked chicken, and tortillas that are a perfect blend between flour and corn. These tortillas are perfect because they are just the right size for my slow cooker, they taste like corn tortillas but have the texture of corn aka they don’t need to be soaked in hot oil in order to be swallowed without gagging. You know I love Trader Joe’s, and that’s where I got all of the ingredients (of course).

Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.

Now that I’m writing this post, I really wish I still had some of this leftover in the frig. Alas, we made enough for dinner that night and leftovers the next day, then it was gone.

Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.

Slow Cooker Chicken Enchilada Stack
 
Prep time
Cook time
Total time
 
Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.
Author:
Recipe type: main dish
Yields: 6 servings
Ingredients
  • 2 cups (or one 15 ounce can) enchilada sauce
  • 6 (8-inch) corn flour tortillas
  • 1 (15 ounce) can black beans, drained
  • 1 cup frozen corn kernels
  • 8 ounces cooked chicken breast (2 small breasts), shredded
  • 12 ounces Mexican blend cheese (combination of cheddar, jack, etc.), shredded
  • serve with olives, avocado, sour cream, cilantro, etc.
Instructions
  1. In a medium sized bowl, combine beans, corn, chicken, and about 1 cup of enchilada sauce. Stir to combine.
  2. Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
  3. Layer one tortilla on the bottom. Top with a scoop of the chicken mixture and spread to create an even layer. Top with a handful of cheese. Continue to repeat the process and portion the ingredients such that you end up topping it off with a tortilla, the remaining enchilada sauce, and a big handful of cheese.
  4. Cook on high 1-2 hours or on low 4-6 hours.

Get all the flavors you love with traditional enchiladas without having to do all the work by making this easy Slow Cooker Chicken Enchilada Stack.
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Sausage Tater Tot Breakfast Casserole

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This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.

This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.

This breakfast casserole *almost* didn’t make it onto my blog. You see, sometimes I like to make food just because I know it will taste good and my family will enjoy it and out of protest, I refuse to photograph it so that I have no obligation other than to enjoy eating it. This one was just too good and because the recipe was my husband’s idea, he made me photograph it so he could get credit. Even though I made it, I will give him full credit for the idea because, yes, it was damn delicious.

This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.

He absolutely despises breakfast casseroles made with bread. I love them. But, I don’t love making a huge casserole and being the only one who eats it. He recommended making it with tater tots instead of bread. Holy yum – this was good. I absolutely love the combination of ketchup and Tobasco on any kind of egg/potato dish that I eat and this was no exception. It ended up being the perfect family breakfast and made for a delicious, easy, and hearty weekday breakfast throughout my work week as well!

This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.

Sausage Tater Tot Breakfast Casserole
 
Prep time
Cook time
Total time
 
This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.
Author:
Recipe type: breakfast
Yields: 8 servings
Ingredients
  • 1 (32 ounce) package tater tots
  • 1 pound ground pork sausage
  • 1 yellow bell pepper, diced
  • 8 ounces mushrooms, diced
  • 1 medium yellow onion, diced
  • 8 eggs
  • 1 cup milk
  • 1/2 teaspoon ground mustard
  • 2 cups sharp cheddar cheese, grated and divided
Instructions
  1. Preheat oven to 425 degrees F and cook tater tots in a 9x13 dish until golden brown according to package instructions.
  2. Meanwhile, cook sausage with pepper, mushrooms, and onion in a large saute pan over medium heat until crumbly, about 20 minutes. Remove from heat and allow to cool slightly.
  3. In a large bowl, whisk together eggs, milk, and ground mustard. Add cooked sausage mixture as well as half the cheese. Stir to combine.
  4. Reduce oven temperature to 350 degrees F.
  5. Pour egg and sausage mixture over tater tots and top with remaining cheese. Cover with aluminium foil and cook for 40-45 minutes until eggs have set, allowing casserole to cook uncovered for last 5-10 minutes so that the top turns golden brown.
  6. Casserole can be prepared the night before, if desired, and cooked the morning of.
  7. I love eating this casserole with ketchup and tobasco.

This Sausage Tater Tot Breakfast Casserole is the perfect weekend breakfast any time of year, but my family especially loves it on holiday mornings.
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