Author: Kitty

So Good Slow Cooker Chicken Taco Chili

 

Tons of flavor, super easy and only 220 calories!

Total Time: 6 hrs; Total Prep time: 5-10 minutes

Yield: 10 servings

INGREDIENTS:

  • 1 small onion, chopped
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can kidney beans, drained
  • 1 (8 oz) can tomato sauce
  • 10 oz package frozen corn kernels
  • 2 (10 oz) cans diced tomatoes w/chilies
  • 4 oz can chopped green chili peppers, chopped
  • 1 packet reduced sodium taco seasoning or homemade (see below)
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 24 oz (3) boneless skinless chicken breasts
  • 1/4 cup chopped fresh cilantro

DIRECTIONS:

  1. Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
  2. Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
  3. Half hour before serving, remove chicken and shred.
  4. Return chicken to slow cooker and stir in.
  5. Top with fresh cilantro and your favorite toppings!

View the original recipe here: https://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/

Kitty’s Notes:

I love this chicken taco recipe!  I make it ALL the time.  It has a ton of flavor and it’s so easy.  You will not regret making this recipe! Plus, it’s only 220 calories per serving.

The only change I make is that I add around 1 cup water, when I add in all the other ingredients, because otherwise I find it a little thick.  I freeze any leftovers in individual sized containers and then I have an easy, healthy lunch ready to go.

 

Mississippi Pot Roast

Prep time: 5 minutes; Total time 4-8 hours

Ingredients:

  • 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
  • 1 stick of butter
  • a packet of dry ranch dressing mix
  • a packet of dry “au jus” gravy mix
  • 6 pepperoncini

Directions:

Place roast in the slow cooker, coat roast on all sides with the ranch dressing mix and the gravy mix.  Put a stick of butter on top (I usually slice up the butter) and add 6 or more pepperoncinis.  Cook on high for 4-6 hours or on low for 8-10 hours.  That’s it! So easy and so tasty!

https://cooking.nytimes.com/recipes/1017937-mississippi-roast?regi=1&join_cooking_newsletter=true&register=email&auth=register-email

Kitty’s Notes

We eat this all the time on Sundays with some mashed potatoes and green beans.  I first read about this in the NY Times.  They made the recipe more complicated than it needed to be (of course).  I stuck with the original recipe that they referenced and it is delish!

 

 

Tomato-Basil Parmesan Soup (slow cooker)

The best tomato basil soup ever!

tomato-basil-1

This soup has been re-pinned over a million times, because it is really that good!  You will not be disappointed!
Total Time: 5.5-7.5 hrs; Prep Time: 30 min.; Cook Time: 5-7 hr.
Yield: 8 servings

INGREDIENTS:

  • 1 cup (115 grams) finely diced carrots
  • 1 cup (115 grams) finely diced celery
  • 1 cup (115 grams) finely diced onions
  • ¼ cup vegetable or canola oil
  • 3 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 Tbsp dried basil
  • 1 1/2 tsp salt
  • ¼ tsp black pepper
  • 2 (14 oz) cans diced petite tomatoes with juice or crushed tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1/2 cup flour
  • 1 cup parmesan cheese, freshly grated
  • 1/2 cup butter
  • 2 cups half and half, warmed*
  • Salt and pepper

INSTRUCTIONS:

  1.  First you’re going to sauté the carrots, onions and celery in skillet over the stove top (If you don’t want to saute your vegetables you can add them directly to the slow cooker. I’ve used both methods and while I think sauteeing is the best choice you really can do either). First warm up the oil over medium high heat. To see if the oil is hot enough throw a bit of carrot or onion in there. If the oil reacts by sizzling, then the oil is hot enough. Add in your onions, carrots and celery. Stir frequently for about 5 minutes. When the vegetables soften a bit and the onion becomes more translucent (see through) add in the garlic and the oregano, basil, salt and pepper. Sauté for two more minutes.  Add this mixture to your slow cooker.
  2. Add the diced tomatoes, chicken broth and bay leaf to your slow cooker. Cover and let cook on LOW for about 5-7 hours or on HIGH for about 3-4. The carrots should be tender.
  3. Now you’ll make a roux. Start by melting a stick of butter over very low heat in a fairly large skillet. Don’t rush the process. Just do it over low heat. Once the butter is all melted you will every so slowly whisk in your flour. I just add about a tablespoon at a time. After the flour is all added in continue to whisk the mixture for 5 minutes.
  4. Once the 5 minutes is up you’ll dip a measuring cup into your slow cooker and pour three cups of the soup into the roux. Stir it with a whisk immediately.  It will start to thicken really nicely. Once it’s thickened you will add the contents of this pan back into the slow cooker. Give it a stir. The soup will begin to thicken.
  5.  Add Parmesan cheese and whisk to blend.  Stir in warmed half and half (if it’s warmed it will prevent it from curdling).
  6. Now add in extra salt and pepper. I like to add in about 1/4 tsp of salt at a time until I get it perfect. The amount of salt you’ll use will depend on if you use low sodium broth or tomatoes and other factors. I usually add in a teaspoon more of salt.
  7. Cover and let simmer on the low setting for about 10 more minutes.
  8. Ladle into serving bowls and enjoy!

https://www.365daysofcrockpot.com/day-56-slow-cooker-crock-pot-tomato/

Kitty’s Notes:

I’ve made this recipe for potlucks and Relief Society meetings at church and it is always a hit!  I feel like a gourmet cook when I make it, mostly because people who are much better cooks always ask for the recipe.  There is no need to make any changes to it.  It really is perfect – just the way it is.  Also, if you don’t have time to do the crock pot version, the creator of this recipe has a stove top version on her blog.  Click on the above link to see step-by-step photos, which could come in handy the first time you make it.

Spaghetti Sauce with Ground Beef

The best, easy, homemade spaghetti sauce with meat.

spaghetti

I know spaghetti seems a little basic, but if you’re looking for a great meat sauce, this is it!
Total time: 1 hr 25 min; Prep time: 15 min; Cook time: 1 hr. 10 min
Yield: 8 servings

Ingredients:

Directions:

  1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

https://www.allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/

Kitty’s Notes:

This spaghetti sauce tastes so good!  It’s my favorite!  I follow the recipe exactly, except when I measure the spices, I do heaping portions to give it a little extra flavor.  I freeze the extra sauce in glass Pyrex containers.  On days I need something quick, I defrost the sauce and scoop it into a sauce pan, heat it up, and it tastes as good as new.

The Easiest Pumpkin Chocolate Chip Cookies Ever!

 

Pumpkin-Chocolate-Chip-Cookies

These cookies are so good and so easy!  They are a winner – trust me!!!
Total time: 20 min; Prep time: 3-5 min; Cook time 12-15 min
Yield: 3 dozen

Ingredients:

  • 1 spice cake box mix
  • 1 15 oz. can of pumpkin
  • milk & white chocolate chips to taste

Directions:

Mix the spice cake mix and the pumpkin together, then stir in as many milk and white chocolate chips as you like.  Lay parchment paper on a cookie sheet and then scoop the dough with a mini ice cream scooper onto the cookie sheet (it’s really sticky so a scooper is a must).  Bake at 350 for 12-15 minutes.

http://www.brittsfavthings.com/2013/10/easiest-softest-pumpkin-cookie-recipe.html

Kitty’s Notes:

The recipe I posted is straight from this blogger’s instagram feed.  I went to her blog to link the recipe, but the recipe is a little different.  I’m sure the icing is great, but honestly the cookies don’t need it.  They are perfect as written.  Get ready for your home to smell amazing after these cookies start baking!

Wilton Stainless Steel Cookie Scoop

 

You can pick up a cookie dough scooper at Walmart for $5.  It’s a really handy tool and worth the investment.

 

 

pumpkin

 

 

This is what the can of pumpkin looks like, but feel free to buy the generic brand.

 

spicecake

Best Beef Stew

stew
This is a delicious, traditional beef stew.  The perfect comfort food on a cold day.
Total time: 2.5 hr+; Prep: 20-30 min; Cook 2 hr 15 min
Yield: 4-6

INGREDIENTS:

  • 1 -1 1⁄2 lb cubed chuck roast
  • 1⁄2 cup flour
  • 1 1⁄2 teaspoons salt
  • 1⁄2 teaspoon pepper
  • 1⁄4cup vegetable oil
  • 1 onion, chopped fine
  • 1 carrot, chopped fine
  • 1⁄4cup finely chopped celery, with a few minced leaves
  • 1 tablespoon dried parsley
  • 1 pinch thyme
  • 3 1⁄2 cups beef broth
  • 2-3 golden potatoes, diced
  • 2 carrots, diced
  • 1 onions, diced

DIRECTIONS:

  1. Put flour, salt and pepper in a large ziploc bag.
  2. Heat oil over medium heat in a large dutch oven.
  3. Place meat in bag with the flour and shake until well coated.
  4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
  5. Stir until well browned.
  6. Add finely chopped carrot and next 4 ingredients.
  7. Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
  8. Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

https://www.geniuskitchen.com/recipe/the-best-browned-beef-stew-ever-36984

Kitty’s Notes:

A few changes from the original recipe: use chuck roast; use golden potatoes; instead of adding 2 diced onions at the end, just add one.

Chicken Tortilla Soup Recipe 2

chicken tortilla soup 2

Total Time: 40 Min; prep 20 min; cook 20 min
Yield: 8 servings

Ingredients:

Directions:

  1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion

https://www.allrecipes.com/recipe/13351/chicken-tortilla-soup-i/

 

Kitty’s Notes:

I can’t decide which tortilla soup recipe I like more, so I added both.

Chicken Tortilla Soup Recipe 1

Tasty and easy chicken tortilla soup recipe

chicken tortilla soup

I love Chicken Tortilla Soup and this is a really great recipe!
Total time:  35 min;  Prep:  10 min; Cook:  25 min
Yield: 4 to 6 servings

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • One 14.5-ounce can fire-roasted diced tomatoes
  • One 14.5-ounce can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • One 8-inch flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese
Directions:
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
Kitty’s Notes:
This was a really good recipe, except I was worried it was going to be bland, so I added cumin, chili pepper and mexican spices.  It was SPICY, so if you like things more medium/mild, then I would skip those additions.  I also just bought some tortilla chips and crushed them in my hands and sprinkled them on top and added some shredded cheddar cheese.  Delish!