Crockpot Chicken Tacos

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3 large chicken breasts
1 packet of taco seasoning
1 packet of dry ranch
2 cups of low-sodium chicken broth

Spray inside of slow cooker with non-stick cooking spray,  Add chicken. Sprinkle both taco seasoning and ranch over chicken. Pour in chicken broth.
Cook on low 6 hours (mine was all day while away). When cooked, shread chicken. It will soak up the broth as you shread.
Serve as you would your favorite taco way. On crumbled tortilla, in soft or hard shells, or in a wrap. Top with salsa, cheese, ranch, or whatever you like!

Enjoy!

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Creamy Tomato and Spinach Penne (meat optional)

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1 Tbsp EVOO
1 small onion, diced
2 minced garlic cloves
1 15 ounce can of diced tomatoes w/juice
1/2 tsp dried oregano
1/2 tsp dried basil
Pinch of red pepper flakes (optional)
Fresh pepper to taste
1/2 tsp salt
2 Tbsp tomato paste
2 ounces cream cheese
1/4 cup Parmesan cheese
1/2 lb Penne
1/2 bag (9 oz) fresh spinach

~Cook pasta according to package. Drain and set aside.
While pasta is cooking, heat EVOO in a large skillet over medium-low heat. Add onion and garlic and cook until translucent, about 5 minutes.
Add tomatoes and juice, oregano, basil, red pepper flakes, salt, and pepper. Stir until well combined. Add paste and 1/2 cup water and whisk until paste is dissolved.
Turn heat to low. Cut cream cheese into chunks and add to the skillet. Whisk until all is melt and creamy. Add half the Parmesan and whisk. Add the rest of the Parmesan and whisk until well mixed.
Add spinach and cook until wilted, about 3-5 minutes. Add pasta and stir until well coated.

Italian Parmesan Crusted Pork Chops

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Pork chops (bone in)
Panko Bread Crumbs
1 pack of Italian Seasoning
Parmesan Cheese
Butter or Olive Oil Cooking spray
Beaten eggs

*amount depends on your preference. I did 6 chops, so I used about 1 cup crumbs, 1 packet, 1/2 cup cheese…

~ Preheat oven to 450°.
Spray edged baking sheet with cooking spray.
Mix dry ingredients.
Dip pork chop in egg and then cover in breading mix. Place on sheet. Repeat with all chops.
Spray top of pork chops with cooking spray.
Bake for 20 minutes or until cooked through.

Swiss Chicken and Stuffing in the Crock Pot

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3-4 thawed chicken breasts
Salt
Pepper
Poultry seasoning
6 slices swiss cheese
1 can cream of celery
1 can cream of chicken
1 can of peas, drained
1 cup of milk
3 hardboiled eggs, sliced
1 box chicken or vegetable stuffing mix
1/2 cup butter, melted

~ Spray crock pot with spray butter. Season chicken breasts with salt, pepper and poultry seasoning. Lay chicken in the crock pot, layer if needed. Place slices of cheese over chicken. Mix soups, peas and milk. Pour over cheese. Lay slices of egg over soup mix. Sprinkle stuffing over the top. Drizzle melted butter over stuffing.
Cook on low 6 hours.

Ham and Egg “Muffins”

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Muffin pan
Sliced deli ham
Eggs
Choice of toppings
Spray butter

~Preheat oven to 375.
Spray muffin tin.
Place ham in each muffin cup, as you would a cupcake liner.
Crack egg into ham cup. (Leave whole, or beat before pouring into ham. Your choice.)
Add your toppings. Here, I used shredded cheddar, spinach, and chopped grape tomatoes.
Bake for 10-15 minutes.

Sticky Pork Chops

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4 pork chops
3/4 cup of soy sauce
1/2 cup of honey
1/2 Tbsp ground ginger
2 garlic cloves, minced
1 chili, finely chopped
Juice of 1 lemon

~Mix all ingredients together except the chops. Place chops in a bowl and pour sauce over. Marinate 20 minutes to 2 hours.
Fry in a skillet, browning on both sides, and basting in the remain sauce. Pour on rest of the sauce, turn down the heat, cover and let simmer until cooked through.

Could also be used on the grill!

Asian Salmon

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1 lb salmon, thawed
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
Lemon Pepper to taste
salt to taste
Garlic powder to taste

~Preheat oven to 400°.
Mix all ingredients except salmon.
Place salmon in a small baking dish. Pour sauce over.
Bake 20 minutes, until salmon flakes.