I love slow cooker recipes I can start in the morning, forget about all day, then voila… an entire meal in a pot. That’s this recipe. No adding something at the end or sogginess. It cooks perfectly and all of your vegetables, starches, and gravy is included! I adapted this recipe from an original by The Seasoned Mom.
1 lb. bag of baby carrots
2 celery ribs, halved lengthwise and cut into 3-inch pieces
Place carrots, celery, and potatoes in the bottom of a large slow cooker. Top with pork chops. I use a lot of pork chops so we can have leftovers throughout the week. Layer the pork chops if there are too many for a single layer. Sprinkle dry onion soup mix seasoning over the pork chops.
Add mushrooms and onions on top of the pork.
Cover with cream of mushroom soup (not diluted).
Place the lid on the slow cooker and cook on low for 6-8 hours or on high for 2-3 hours.
I love wraps and order them out a lot. Why? They’re easy. I came across a Thai Peanut Chicken Wrap recipe and figured it sounded easy enough, so I gave it a shot. It was DELICIOUS. I’ve adapted the original recipe to things I usually keep on hand or to make my life a little easier (don’t we all need to make things easier on ourselves right now????). You can find the original over at Simply Whisked. You can also buy peanut sauce in most stores and use in this recipe if you’re short on time.
For the chicken wraps:
3 cups coleslaw mix
1 cup shredded carrots (optional, add if your coleslaw mix doesn’t contain carrots or if you like extra carrots in your wraps)
1/4 cup chopped fresh cilantro
2 cooked chicken breasts, chopped or sliced (I bake a large pan of chicken breasts with olive oil, garlic powder, and pepper at the beginning of the week to use for recipes later, but any cooked chicken will do!)
6 large tortillas
For the peanut sauce:
1/4 cup honey
1/4 cup olive oil (or vegetable oil)
1/4 cup extra crunchy peanut butter (if you don’t happen to have extra crunchy on hand, you can add peanuts to the wraps to add extra peanut flavor and crunch)
3 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon pepper
1/4 teaspoon salt
1/4–1/2 teaspoon crushed red pepper flakes
1 tablespoon grated fresh ginger
1 large garlic clove, minced
In a medium bowl, whisk together the peanut sauce ingredients.
In another bowl, add the cabbage, carrots, and cilantro (also add peanuts if you are using creamy peanut butter instead of extra crunchy). Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
Divide the chicken and coleslaw between each tortilla
Roll tightly, securing with toothpicks if necessary.
Ok… if I had known how easy it is to replicate Chipotle’s guacamole I would have been eating it for every meal of the day. Seriously. I honestly can’t believe I never even thought about the ingredients that go into it and how simple they are! I found this “recipe” (I used quotes because it’s so simple it’s not really even a recipe!) from Culinary Hill.
Large Haas avocado (moderately still firm… no mushy avocados here!)
Fresh cilantro, finely chopped, to taste
sea salt, to taste
red onion, diced (I didn’t have any onion on hand, so I used onion powder and it was surprisingly delicious)
Halve the avocado and scoop out each half with a spoon (NO chopping aloud!). Save the pit… it will come in handy later!
Mash the avocado whole in a bowl.
Add lemon and lime juice to the avocado and mix well. This step helps keep the avocado from browning quickly and gives it some great flavor.
Finely chop the cilantro and red onion and add to the bowl. If you don’t happen to have onion, onion powder works great to add some flavor.
How to Keep Guacamole from Turning Brown
Place the pit in the middle of the guacamole mixture to keep it from turning brown quickly. Add Saran Wrap over the guacamole and press firmly against the guacamole before adding a lid to help minimize oxidation. Voila! Your guacamole may hold for 5 minutes instead of 5 seconds. You’re welcome.
I’ve always wanted to make my own queso, but thought there’s no way I could get close to restaurant recipes… until now! I altered a recipe from Sumptuous Spoonfuls using ingredients I already had on hand and it turned out AMAZING!
1/2 Tbsp olive oil
1 cup chopped onion (I didn’t have a fresh onion on hand, so I used frozen diced onion and it worked out great!)
2-3 cloves garlic, minced
3 oz cream cheese (I think I had lower fat cream cheese, so that’s what I used for this recipe)
6 oz quesadilla cheese, shredded
4 oz pepper jack cheese, shredded (I didn’t happen to have any on hand, so I used colby jack instead)
1/2 – 1 cup heavy cream
2-4 Tbsp jalapeno, to taste (optional)
3 Tbsp salsa, or to taste
1/4 – 1/3 cup finely chopped cilantro, optional (I planned on using the cilantro, but loved it without, so I used it for garnish)
In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute until tender and translucent.
Reduce heat to medium low and stir in the cream cheese, quesadilla cheese and pepper jack cheese along with 1/2 cup of the whipping cream. Stir until the cheeses melt, then stir in the chopped jalapeno and salsa. Taste and add more jalapeno and/or salsa for heat and fresh cilantro (optional).
If the dip is too thick for your liking, stir in some more whipping cream (or milk) until it is the desired consistency. Serve warm with tortilla chips.
One more after-Thanksgiving Thanksgiving recipe. The general population of Thanksgiving celebrators seem to have a love/hate relationship with this one. They either love it, or they hate it. The recipe I use is basically French’s recipe, but adapted for a larger gathering. I use French style green beans (it seems to make it less… sloppy) and a larger quantity of them. I also use a lot more French fried onions because, let’s be honest… who couldn’t eat a whole can of those things in one sitting? Just me? Ok…
2 cans (10 1/2 oz) Cream of Mushroom condensed soup
1 1/2 cups milk
1/4 tsp black pepper
5 cans Del Monte French Style green beans, drained well
1 1/2 cans French Fried Onions, divided
Preheat oven to 350 degrees F. Mix cream of mushroom soup, milk and pepper in a 9″ x 13″ baking dish. Stir in green beans and can Crispy Fried Onions.
Bake 30 minutes or until hot. Stir.
Top with remaining 1/2 can onions. Bake 5 minutes until onions are golden brown.
More Thanksgiving recipes… after Thanksgiving! This might just be my favorite one. I also don’t alter this recipe at all from the original-don’t mess with perfection!
2 1/2 lbs sweet potatoes, cubed into 1 inch pieces
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows (or large if you prefer!)
Preheat oven to 375° F.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° F for 25 minutes or until golden.
For some reason I grabbed a few bags of lentils at Target the last time I went. You know… in case the world ends during this pandemic and we need lentils. Totally logical…
I remembered making slow-cooker soup from a recipe in my favorite slow-cooker recipe book (yes, I have one… I asked for it for Christmas a long time ago and yes, it’s amazing, so don’t knock it!). I looked for the recipe and it wasn’t quite what I remembered it being, so I tweaked it a bit this time. I cut a few corners, too, because… why not?! This soup really doesn’t yield very much, so if you like leftovers like I do, double the recipe!
1 cup dry lentils, rinsed and drained well
1 medium onion, chopped (or use frozen chopped onion for easy prep!)
1 cup celery, chopped
1 cup carrots, sliced
1 tsp minced garlic
1/2 tsp lemon zest
1/8 – 1/4 tsp ground red pepper
4 cups chicken broth
1 cup diced, cooked ham (or more if you prefer!)
1 cup fresh spinach
Shredded or grated parmesan for topping (optional)
Add lentils, celery, carrots, onion, garlic, lemon zest, ground red pepper, salt, chicken broth, and water to the slow cooker. Stir well and cook 2-4 hours on high or 6-8 hours on low heat.
Add ham and spinach to slow cooker and cook an additional 10 minutes on high heat.
I know I keep posting recipes AFTER the holiday has occurred, but I figured maybe I could help make someone’s holiday a little easier (and tastier!) next year, so bookmark this one! I’m not a fan of baking a whole turkey because a.) I’ve never done it, so it’s intimidating, b.) Ain’t nobody got time for that, and c.) I just plain don’t want to… I need easy, people!
I searched recipes and I came up with my own based on what I liked from all of the recipes I found. If you’d like to see the main recipe I pulled ideas from, take a look here! I never have time to make my own gravy from the drippings, but I’ll add the instructions in case you’d like to try it.
I love this recipe because you can adapt it easily to make as much (I made 3 3-lb turkey breasts in one slow-cooker the last time I made it!) or as little as you’d like.
1 tsp paprika
1 tsp dried thyme
3/4 tsp poultry seasoning
3/4 tsp onion powder
Kosher salt and ground pepper, to taste
1 large onion, sliced
2 celery ribs, cut into thirds
2 cups chicken broth
3 lb boneless, skinless turkey breast (I used 3 in one slow-cooker to feed a large family, but you can adjust accordingly!)
7 Tbsp unsalted butter, divided (reserve 3 Tbsp for gravy), room temperature
3 Tbsp all purpose flour (for gravy, if you plan on making gravy from drippings)
In a small bowl, mix paprika, thyme, poultry seasoning, onion powder, and salt and pepper to taste.
Add onion and celery to the bottom of the slow-cooker and cover with chicken broth.
Place the turkey breast(s) on top of the vegetables and broth breast side (fat side) up. If the turkey breast(s) come in a netting, leave the netting on during cooking.
Cut 4 Tbsp of room temperature butter into thin slices and evenly cover the turkey breast(s). Sprinkle the dry rub mix evenly over the turkey.
Cook on low 4-6 hours. For a larger amount of turkey, I usually estimate an hour per pound (for example, 9 hours for 9 lbs of turkey breast). Once turkey is thoroughly cooked (internal temperature of at least 165 degrees F), remove the turkey from the slow-cooker and let rest 10-15 minutes before slicing.
Strain slow-cooker drippings in a fine-mesh sieve and discard any solids.
Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
I never buy cookie dough… not because I’m Betty Crocker and I have to make everything from scratch, but because I just never think about buying any. I guess I figure if it’s not there, I won’t bake cookies, so I won’t eat them. Well, this pandemic has taught me to be resourceful and unfortunately I found a recipe that I had all of the ingredients for and of course it was delicious. Except for the time I accidentally only put half of the butter the recipe called for… oops. Yes, I accidentally created cookie biscuits. Don’t try it.
This recipe comes straight from Allrecipes.com, but I don’t add nuts-just chocolate chips!
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
3 cups semisweet chocolate chips
Preheat oven to 350 degrees F.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Well guys… I’ve been in severe depression ever since the Enchirito left Taco Bell’s menu. Yeah, yeah… I know they had a smothered burrito for a while, but it just wasn’t the same. I managed to make something similar kind of by accident. I was really hungry for some enchiladas with a red sauce. I realized what I really wanted was an enchirito, so I got to work. What I came up with was somewhat similar, so I guess it will do for now. I’ll keep you updated as I perfect it!
1 lb ground beef
2 (14.5 oz) cans red enchilada sauce (I used mild, but hot could work too if you enjoy your food a little spicier)
6 burrito size flour tortillas
Shredded cheddar, cheddar jack, or monterey jack cheese (whatever you have on hand will work great!)
Black olives (optional, for topping)
Sour cream (optional, for topping)
Diced green onion (optional, for topping)
Preheat the oven to 350 degrees Fahrenheit.
Brown the ground beef until cooked through thoroughly. Drain/remove the excess fat.
Mix 1 can of red enchilada sauce with the browned ground beef.
Pour 1/2 can of red enchilada sauce evenly in the bottom of a 9″ x 13″ glass baking pan.
Spread aluminum foil on your work surface to assemble the enchiladas for easy clean up.
Lay out 6 tortillas and fill each tortilla with shredded cheese and the beef and sauce mixture. Roll each tortilla up and place in the sauce lined baking dish.
Top enchiladas with shredded cheese and cover with aluminum foil.
Bake covered 20 minutes. Remove the foil and bake an additional 10 minutes or until cheese is melted.
Top with sour cream, black olives, or diced green onion if desired. Serve and enjoy!