Italian Crockpot Chicken

Ho-ly deliciousness.  I can't really give credit to one place because my friend told me about this recipe - but whoever made it up in the first place is brilliant.  It is the easiest and most delicious dinner. 

4 Chicken Breasts (frozen or thawed)
2 cans Cream of Chicken soup
2 small packets Italian dressing powder
1 8 oz. cream cheese
1 pound spiral noodles

Put the first 4 ingredients in the crockpot on low and cook for at least 4 hours.  I had mine in all day for about 8 hours and it was magnificent.  Mix it all up and make sure the chicken is shredded and everything is mixed well.  Make the spiral noodles, drain, and mix the chicken mixture into the pasta.  Serve with a crusty loaf of bread.  Yuuummmmm.  Comfort food!

Shredded Beef Enchilada Casserole

My husband doesn't really like ground beef in tacos, enchiladas, etc. so I decided to make shredded beef enchiladas based on Pioneer Woman's ground beef ones. 

I threw a 2 lb. chuck beef roast in the slow cooker all day on low (about 8 hours) with a large can of diced green chiles and a little water. 

I made the enchilada sauce from PW: 

1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 Tablespoons Chopped Cilantro
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Once the sauce was done I dipped yellow corn tortillas in the enchilada sauce and laid a layer of them on a greased baking dish overlapping.  Then I added some shredded beef over the top of those.  Then I added some grated cheddar cheese to the top of that.  Then I drizzled (heavily) some sauce to the top of that.  Then I repeated the process, ending with tortillas covered in cheese and sauce on top. 

I did it this way because I didn't want to take the time to fry the tortillas or roll them all into individual enchiladas.  So I guess this is more of a beef enchilada casserole.

Anyway, this was delicious and I definitely prefer the shredded beef.  Top with sour cream and fresh cilantro leaves.

Pioneer Woman's Chicken Tortilla Soup

Last night I made Pioneer Woman's Chicken Tortilla Soup.  It was deeeeelicious!  It took some time because of the baking of the chicken.  I would recommend cooking your chicken in the crock pot all day so when you get home from work to make dinner, all you have to do is shred the chicken and the rest of the stuff is fast and easier.  I hate waiting for chicken to bake - even though it only takes like 25-30 minutes (big fat Costco breasts).  Anyway, everything else takes a little bit of time but not too much, and it's worth it.  The toppings really do make the soup better.  We added cheddar, sour cream, cilantro (a must), fresh salsa, extra tortilla strips and avocado to ours.  There's only two of us so there is a TON left and I am GLAD.  A definite thumbs up on this one!

Banana Pepper Beef

I love crockpot cooking.  It's the best!  Especially in the fall and winter when it's cold out and you get home to a house that smells delicious and a hot meal is ready for you.  This recipe for banana pepper beef is so easy and makes a large amount so you can have leftovers for a couple of days.  I think I need to start making more beef recipes in the crock pot - yum!  I got the recipe HERE.  Here's what you do:

NEED

2 lbs. rump roast
1 jar banana peppers
Salt and pepper
Garlic powder (I just used real garlic minced)
Buns

Rub salt and pepper all over roast.  Sprinkle some garlic powder over it and put in slow cooker.  Empty entire contents of a jar of banana peppers on top of the roast.  Cook on low for 8 hours.  When ready to eat, shred beef.  Compile a sandwich with whatever you want on it.  Dip one side of your bun in the gravy in the crockpot.  I used slices of white cheddar.  The original recipe says to use provolone and mayo. 

These are so delish!  Does it get any easier? I don't think so.

Sweet Potato Quinoa Chili

For lunches this week I prepared a batch of this Sweet Potato & Quinoa Chili.  It's a vegan chili that is easy and fast to throw together.  It is a large recipe - enough where my husband and I can both have about 3 to 4 days' worth of lunches from it.  It is really flavorful and good.  Perfect for a chilly week outside.  Not to mention - pretty healthy. 

Recipe HERE.

Reese's Krispies

 

My fave candy is definitely anything Reese's (regular, Sticks, Pieces, etc.) so when I saw this recipe for Reese's Krispies I got very excited.  I had to make a treat for a bake sale so I doubled this recipe and kept a few for myself.  They are so easy to make and ooberly delicious.  Perfect for a Halloween party!  HERE is the recipe.  I think I put more chocolate and Reese's than was called for... not a bad idea.  I also just balled mine up instead of cutting into bars or trying to make them look good.  Don't wait, make these today! 

Pumpkin Alfredo Pasta

 

My sister-in-law told me about this recipe and I knew I simply had to try it.  The alfredo sauce you make as a base alone is delectable and I have a half batch left that I am using on pizza tonight.  Then, add the pumpkin, etc. and it is to-die-for.  I used cheese ravioli for the pasta and served it with homemade wheat bread.  Hello fall pasta!  Yummmmmmm.  Definitely give it a try.  HERE is the recipe!

Pumpkin Pie Ice Cream

I had some leftover pumpkin so I scoured Pinterest for pumpkin recipes and decided it was time I try a homemade pumpkin ice cream. I found pumpkin ice cream at Smith's a couple years ago and loved it but I can never eat all that ice cream so half of it sits until it goes bad. This recipe was super easy to make and the results were fabulous. It tasted a lot like Arctic Circle's pumpkin pie shake but maybe even better because it was a little lighter tasting. I loved it. I made it in my Kitchenaid ice cream maker and left it on "stir" for about 25 minutes.

HERE IS THE RECIPE! Yummo.

Pioneer Woman's Spinach Artichoke Pasta

I've been obsessed with artichoke hearts lately so when this recipe came up on PW's blog, I knew I had to make it. Let me just say... it.is.so.good. Make it now. That is all.

Here you go!

(P.S. Mine was a little liquidy at the end so I added about 1 oz. of cream cheese and once it sat for awhile it was thick and creamy and delicious.)

Whole Wheat Bread

After a total bust attempt at making pumpkin donuts, I needed redemption.  I made this homemade wheat bread and it was delicious. It is very dense and hearty.  I covered it with pumpkin butter and huckleberry jam.  This was my first ever non-sweet bread and I am very happy with the results. I will definitely make this again soon. 

 

HERE IS THE RECIPE.