I found this recipe on the back of a chicken sausage package, believe it or not. And it was REALLY awesome. I wanted to eat the entire thing in one go. I used a lot more sauce than it recommended, and it was homemade sauce from our own tomatoes last summer, but I think this would be awesome with sauce from a jar too. Lots of veggies make it really great. Definite make again.
This was a great, easy slow cooker recipe. I love white chili, but haven’t really found a good one. I used The Kitchn’s as a base, and as usual it was awesome. I adjusted to taste, but I’m replicating the recipe as is so that you can change as you like. Lots of leftovers and easy to freeze, so great for lunches or last minute meals later. I like to top with cheese (obviously 😉 ).
Believe it or not, I have never actually had chicken pot pie. I recognize this is crazy. Luckily this has been remedied, and with a great recipe, too. This is from a Pioneer Woman recipe, and we loved it – leftovers were awesome! We made this for our Halloween party. You can use your pie crust recipe of choice, or store-bought, and it will make two pies.
I have had a chorizo/black bean chili recipe from Cooking Cooking light saved forever. But of course when I go to actually make it, the store is out of chorizo. Andouille seemed like it would also go well, and actually it was pretty good! This was a mish-mash of two similar Cooking Light recipes in the end, and I altered it for the crock pot. It has made a great freezer meal, and the only thing I would change is next time, I would not add the sausage until the last hour or so of cooking – just to heat it through. It lost some flavor in the crock pot all day.
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. 😉
Missy sent me this really excellent chicken marinade, and we had to give it a try. It’s Asian-y and delicious. We made a few changes, cut back on the spice a bit because we’re not huge on heat, and added a couple of cloves of garlic. It was great and we’ll definitely do it again – the leftovers for lunch will be awesome. We had it with some bok choy as a side.
Busy week, so lots of slow cooker meals! I’ve been semi-skeptical of a turkey breast in the crock pot, but it actually came out quite well! If you’re looking for nice, crispy, Thanksgiving skin, this is obviously not the right way to go – but the meat was very flavorful and it was a great weeknight meal with tons of leftovers. Definitely one way to avoid dried turkey breast! We’ll use it again for sure. I used a mixture of ideas around the interwebs, and threw this together with some carrots, onions, and potatoes.
This has possibly become one of my new favorite things. Inspired by a cute picture of chicken salad stuffed mini peppers, I went looking for a good recipe for our Kentucky Derby party a few weeks ago. I’ve never actually made it, or gravitated towards it. But this was outstanding, and we’ve now had it both in the mini peppers and as lettuce wraps for lunch. Easy to keep on the light side, we’ll make this again and again. This is from Cooking Light.
I’m always on the lookout for interesting ways to cook chicken breast – a) it’s kind of boring on its own, and b) I’m not fabulous at most methods of cooking it. But this came out quite well, wasn’t dry, and was great for leftovers – just the right size for lunch. You could really use any vegetable and cheese you wanted with this – I did broccoli and provolone. Very low cal and easy. I got this from Skinnytaste.
Stir fry is not something I usually bother with a recipe to prepare, as it’s a great clean out the fridge opportunity. But I saw this on Rasa Malaysia and wanted to give the idea of it a try, simply because we love bok choy. I almost never use chicken in my stir fry, because I suck at cooking it any way but braised/baked/handed to Shawn to grill. Otherwise it’s gummy, tough, and dry, yum yum! But this was actually a great technique and I will do it again. The sauce was light, and I found myself thinking that this would be a lovely summertime meal with additions from the garden to accompany the bok choy. We bulked this up with some shirataki noodles instead of rice.
Om nom nom! 