Summertime slow cooker recipe trial and error continues, and I have to say that we really enjoyed this one. Next time, I might thicken the sauce for a bit longer afterwards to get a better coating, but this was pretty great even with a watery sauce. The leftovers were awesome as well! We had this with zucchini and summer squash, because we are pretty much drowning in both. 😉
I found this somewhere in the expanse that is Pinterest, and it seemed like a good idea…although ground chicken is sometimes kind of weird. But this was pretty good, and a generous portion as well. It fit with the leaner proteins for the 21 Day Fix, and was a good use for a jar of my tomato sauce from our garden this past summer.
I’m not usually a big casserole person (aversion to cream of x, and I do try to stay low carb), but then I saw this – spurred on by this month’s Cooking Light with a similar casserole using brown rice, but we had some quinoa and it sounded good. I found this on Pinch of Yum, and modified it a bit with less liquid and no bacon (I know, I know). It was very good! Perfect for lunch.
It’s hard to argue with an easy weeknight chicken dish, especially one that is super cheesy, too! I saw this on Pinterest (having good luck with ideas there lately) and modified it more to our seasoning tastes. It was good! I’m not the best with chicken breast, but this was not even a little bit dry, and this is a very versatile recipe – add any veggies you like. We threw in spinach. The only change I’d make is to add more tomatoes next time – maybe a second can. We had this with some steamed broccoli on the side. Yes, there IS chicken somewhere under that cheesy goodness!
First week back after vacation is always sort of a shock to the system…especially after a vacation as awesome as that one! We highly recommend Riviera Maya, Mexico, that’s for sure. But it was nice to get back to some home cooking (though I won’t lie, I already miss the copious amounts of Mexican food and Corona ;)). This was a great back to reality weeknight dinner – took all of 45 minutes to cook and you could do this with any bony cut of lamb. We used a lamb shoulder roast that had been sliced into thick chops. Just a tossed bunch of roasted veggies (also generically Indian spiced) as a side, and it made for a great, low carb dinner.
This was a super quick, tasty, weeknight dinner. We did not put this over pasta (low carb considerations for me), but I actually think that it would be way too much if you did – the beans were plenty. We really liked this! Totally one to make again. We had this with garlic zucchini spirals.
This was a festive side dish to go along with a tenderloin roast for our Christmas dinner. Quick and easy, but it was definitely a hit – my Mom even asked for it at every holiday meal from now on! As much as we like sprouts, I think we can make that happen. 😉 This is a good old Alton Brown recipe.
After mentioning the mini frittatas to Shawn, he suggested we also try these bacon, egg, and cheese cups – we had a bunch of Amish bacon lying around that obviously needed to do something amazing. 😉 These were great! And tiny, so you can have a couple for breakfast without feeling tooooo guilty. There’s no real recipe for this, but below is how we did it.
With a few days off this week, I’m trying to stock up on some freezable, quick breakfast items. I am not a huge fan of breakfast, and it needs to be small and light if it’s going to happen. Shawn is on his bike so early that something portable is a huge plus. I saw these little guys on some Buzzfeed post and tried to mock them up – they were pretty good! But I should have greased the muffin tin a bit better – huge, stuck mess. I would make more of these for sure, though. Quick and very filling for breakfast.
This was a super easy and REALLY tasty slow cooker meal – get a quick veggie side ready and you’ve got a fast weeknight dinner. It was perfect for a horse show night when I’m home late – either one of us could have dinner whenever we roll in. I thought this was interesting because a) it was a way to use the huge amount of pesto we have from our garden, and b) I like the flavors of ranch, but I don’t like salad dressing. It was great! We’d make it again for a quick dinner anytime, and this would probably be really nice with a whole chicken cut up – just skin it and you’d get light and dark meat in a very flavorful dish. You could really do any chicken with this, and I bet a pork loin would do well with the same seasoning.
Om nom nom! 