If you love super easy slow cooker recipes that require little to no actual work (I know I do) then this recipe is for you! I originally saw this dinner on Gimme Some Oven and knew right away that I would want to give it a shot!
- 2 pounds (roughly) boneless, skinless chicken breast
- 1 bottle salsa verde (or two cups)
- 12 ounce can or bottle of beer (I just used a can of whatever we had in the fridge)
- 2 teaspoons of cumin, or more for extra flavor!
- salt and pepper
- Pour all ingredients into slow cooker. Stir it around a bit so all the chicken gets some sauce.
- Cook for fewer hours on high or more hours on low. In all seriousness, this part isn’t rocket science. Dave and I are gone for 9 hours during the day, so all of our meals cook on low for 9 hours. I wouldn’t cook much longer than that though.
- Shred the chicken with a fork (it comes apart super easy!) and give everything another good stir to make sure all the chicken is nice and saucy.
- Use a slotted spoon to scoop out the chicken and serve. You could get creative with ways to serve this, but we put it on tortillas with other taco-type fixings (cheese, avocado, onion).
- If you’re only cooking for two, there will definitely be leftovers. Dave and I were each able to take some for lunch the following day. I stored the chicken still soaking in the leftover sauce, and it was even more flavorful the following day!
I know I’m a couple of days late sharing a St. Patty’s day recipe, but I wanted to share the awesome corned beef recipe Dave and I made the other night for his St. Patty’s Day potluck at work! This recipe can be made year-round and is great as finger food for a party you’re throwing! These don’t take long to make and you probably already have most of the ingredients around the house! They taste amazing, and we even had leftover filling leftover to use elsewhere!
Corned Beef Rye Puffs
- 1 Cup Water
- 1/2 Cup Butter
- 1/2 Cup Flour
- 1/2 Cup Rye Flour
- 2 Teaspoon Parsley Flakes
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Salt
- 4 Eggs
- Caraway Seeds
- 2 Packages Cream Cheese
- 4 Ounces Deli Corned Beef, Chopped
- 1/2 Cup Mayo
- 1/4 Cup Sour Cream
- 2 Tablespoons Minced Chives
- 1 Tablespoon Spicy Brown Mustard
- 1/4 Teaspoon Garlic Powder
- Boil water and butter in a pot until the butter melts. Add the rest of the pastry ingredients and whip until smooth.
- Scoop spoonful-sized amounts of dough and place on greased baking sheet. Sprinkle the Caraway seeds over the top. Bake 20 minutes at 400 degrees.
- While dough is in oven, mix all filling ingredients in bowl.
- Remove pastries from oven. Before pastry fully cools, slit each almost all the way in half across. Then let cool.
- When pastry has cooled, stuff each with filling.
- Serve immediately or refrigerate.
Some of the recipes I get more excited about are those that can easily be made in the crock pot. Dave and I both work all day, and it’s convenient to have meals that can cook on low while we’re at work and be pretty much done by the time we get home in the evening. Because of my love for pasta, I was particularly excited to find this particular recipe for crock pot tortellini.
- 1 pound ground beef or ground turkey (I used ground turkey)
- 1 onion
- 4 garlic cloves (we like a lot of garlic; use less if you aren’t as crazy about it)
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes and green chiles
- red pepper flakes
- salt and pepper
- 9 ounces cheese tortellini
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
1. Brown ground beef in a large skillet with onion and garlic. I recommend doing this the night before if you’re going to let the dish cook during the day while you’re at you’re at work. That way you can just grab it out of the refrigerator and dump in.
2. Put ground beef with onion and garlic, crushed tomatoes, diced tomatoes and spices to taste in the crock pot.
3. Cook on high for 4 hours or low for 8 hours. About half an hour before finished, add tortellini and shredded cheese.
This ended up tasting amazing! Dave and I both loved it. The only note I would make: if you’re going to be cooking for more than two people, I would double the recipe. Dave and I like to have leftovers from all of our dinners for lunch the next, and there wasn’t much left of this one. I’ll be doubling it when I make it in the future.
I’m a big fan of finding easy, no fuss dinners. The last thing Dave and I want to do at 6 p.m. after a long day at work is cook an elaborate meal, spending over an hour in the kitchen. Instead, we typically find ourselves gravitating toward the same everyday meals with just a few ingredients. We tried this meal for the first time last week and I think it will find a permanent place in our meal rotation.
- 6 4-ounce pork chops
- 2 cans Cream of Mushroom soup
- 1 onion, chopped
- 3/4 cup mushrooms, sliced
- salt and pepper
- Preheat the oven to 425 degrees.
- Season pork chops with salt and pepper and lay flat in baking dish.
- In a bowl, mix soup, onion and mushrooms.
- Pour sauce over chops.
- Bake chops covered for 45 minutes.
- Uncover and bake for another 15 minutes.
To continue Christmas week, I want to share a Christmas dessert I made over the weekend. For my first ever cheesecake, it turned out wonderfully! It was easier than I thought it would be and tasted delicious. I found the original recipe on the food blog Beyond Frosting, but I made some adaptations to make it a better fit for me.
- Oreo Pie Crust
- 16 oz cream cheese (softened)
- 2 tbsp heavy cream
- 1/2 cup crushed Hershey’s Hugs
- 1/4 cup crushed peppermint candy
- 1/2 tsp peppermint extract
- 8 oz Cool Whip
- red food coloring
- 2/3 cup dark chocolate chips
- 3 tbsp corn syrup
- 2 tbsp unsalted butter
- 2 tsp water
1. Beat softened cream cheese and heavy cream in a large mixing on high for about two minutes.
2. Use food processor to crush peppermint candies and Hershey’s Hugs. Add candy and peppermint extract into the cream cheese and mix until fully combined.
3. Add Cool Whip and red food coloring to mix and continue to beat. Add more food coloring if you’d like a fuller color.
4. Pour cheesecake mix into Oreo Pie Crust.
5. Cook dark chocolate chips, corn syrup, butter and water together on the stove and stir until chocolate chips are fully melted and mixture is combined. This can be done in the microwave as well.
6. Pour chocolate glaze over prepared cheesecake and refrigerate for several hours before eating.
7. Serve and enjoy!
The dish I want to share with you guys this week is honestly one of the easiest you’ll ever make. Seriously, like two minutes of work. We eat this chicken recipe almost once a week at my house and it one of my fiancé’s favorite.
- Chicken Thighs (however many you’d like – I prefer boneless for this recipe)
- Olive Oil
- Garlic Salt
Preheat your recipe to 375°. While it’s heating, lay out your chicken thighs on a greased baking sheet.
Spread olive oil over the chicken. I pour a couple of tablespoons in a small bowl and use a brush to make sure each thigh is nice and coated.
Sprinkle the seasonings over the chicken. There’s no science to how much you should use; I just eyeball whatever looks good. I’ve adapted the seasonings I use over time, so feel free to do the same if you’re not feeling something I have listed!
Throw the baking sheet in the oven and bake for 1 hour.
Serve up with your favorite sides (I went with asparagus and mashed potatoes) and enjoy!
Let me know if there are any other kinds of recipes you would like to see!
Now that it’s fall and the temperatures have begun to drop, Dave and I couldn’t wait to bring out the slow cooker. We depend on our slow cooker in winter the way some people depend on their grill during some (excuse me while I pout about not being allowed to have a grill at our condo). We LOVE to makes, soups, stews, pots roasts, etc.
This week, we made our first pot roast! If you haven’t made one before, it’s honestly the easiest meal to make. Here’s what you’ll need:
- 1 Roast (we used a 3-pound rump roast)
- 1 Pot roast seasoning packet (we used this one)
- Vegetables of your choice (we used 1 onion, 5 red potatoes, 3 carrots, and 3 garlic cloves)
We cut up the vegetables the night before and put them in a covered bowl in the fridge. That way all we had to do before work was put everything in the slow cooker!
- Put cut-up veggies in bottom of slow cooker
- Put roast on top of veggies. Some cut the roast up. We left it whole while cooking.
- Pour seasoning mix and water over roast
- Turn slow cooker on Low and cook for 9-10 hours
- Carve roast. Ours was super tender and came apart easily, as you can see in the picture.
- Serve and enjoy!
I’d love to hear your favorite cold-weather recipes!