Food can be a touchy subject. In our opinion, you should eat when you are hungry and stop when you are satisfied. Eat in a manner that makes you feel good, energized, and nourished. We are not nutritionists, and certainly not foodies, but we do like to eat! Below we will be posting some of the recipes we've enjoyed. Feel free to try them for yourself!
This is one of our FAVORITE dinners! No more going out for tacos when we an make this deliciousness at home!
What you need:
1 lb of chicken
8 oz chicken broth
Corn or flour tortillas
Shredded cheese (optional)
Lettuce, tomato, cabbage, onion, peppers (optional)
Recommended seasonings- garlic salt, chili powder, salt, pepper
*Side dishes: Spanish rice and pinto beans
1. Prepare the chicken in a crock pot by adding the chicken, broth, and seasonings. Cook on low for 5-6 hours or on high for 2-3. Once the chicken is completely cooked you can shred it and place it in the microwave to keep it warm (or back in the crock pot).
2. About 30 minutes before the chicken is done make guacamole using the avocados and the seasonings listed above. Then cover and place in the fridge.
3. When the chicken is done it is time to start the side dishes! Prepare them according to the directions on the package/container.
4. Tortillas can go in the oven at 350 for 5 minutes.
5. Once the tortillas and side dishes are done it is time to assemble the tacos! We like to put guacamole and cheese (if we have it) on them. You could also add lettuce, cabbage, tomato, peppers, and onion.
This recipe is probably more of a summer dish, however, I have not made this in years and I was really craving it! This recipe is super simple and requires minimal ingredients.
What you need:
Head of broccoli
1 lb of chicken
12 oz box of Barilla Veggie Rotini (or just plain rotini)
15 oz container of Wish-Bone Italian Dressing
1. Cook the chicken and shred/cut it into it size pieces. As I have mentioned in other posts, we cook our chicken in the crock pot because we typically make enough for 2-3 meals. But you could grill it, bake it, or fry it! I seasoned the chicken with salt, pepper, garlic salt, and chili powder but you can play around with a combo you like.
2. I prepared the rotini noodles according to the box.
3. While the noodles were cooking I chopped up the head of broccoli into bite size pieces like the picture below (I did not use the stem).
4. I added the broccoli and chicken to a large mixing bowl.
5. Once the noddles were done I drained the water and rinsed them with cold water. I then added the noodles to my large mixing bowl.
6. I put about 1/4 of the container of dressing into the bowl and mixed everything together. I then covered it and placed it in the fridge.
7. I took it out an hour later and added about half of the dressing that was left. I mixed it again and then we ate!
What we love about this recipe is not matter how we make it, it always turns out amazing! You can add more beans or tomatoes, skip the corn, or sub out a type of beans for one your family likes better. Plus, we always have left overs! Serves 6-8.
1 can ranch style beans
1 can pinto beans
1 can black beans
1 can stewed tomatoes (optional)
2 cans diced tomatoes
2 cans corn
8oz chicken broth (optional)
1lb shredded/diced cooked chicken
Shredded cheese and tortilla chips (optional toppings)
2 tbsp Chili powder
1 tbsp Garlic salt
1 tsp Pepper
1. Cook the chicken however you like. As I mentioned in the previous post, we like to put about 2lbs of chicken in our crock pot so we can shred it and use it in multiple recipes throughout the week.
2. Open all cans and add them to a large pot. Stir and then add in the chicken and the seasonings.
3. Cook on low-medium heat for 40 minutes. Stir and taste occasionally. You may want to add more seasonings; everyone's tastes are different!
4. Scoop into bowls and enjoy! Optional: top with cheese and tortilla chips.
1lb of cooked chicken (grilled, baked, or shredded)
2 10oz cans of cream of mushroom soup
2 12oz can of chicken gravy
1 16oz container of sour cream
2 tsp. of ground mustard
1 5-6oz package of shredded Parmesan cheese
1 6oz can of French's Fried Onions
1 box of whit rice (I prefer the 5 minute kind)
The first step is to cook the chicken. You can grill it or bake it. We like to buy two pounds and cook it in the crock pot. Then we shred it and use half for this recipe and half for chicken taco soup. Turn the oven on to 350. In a medium bowl mix the cream of mushroom soup, chicken gravy, sour cream, and ground mustard. Mix in the chicken. Transfer the mixture to a casserole dish. Cover the mixture with Parmesan cheese and then fried onions. Bake for 25-30 minutes. While the casserole bakes, prepare the white rice by following the directions on the box. Once everything is ready, spoon rice onto your plate and then cover the rice with several spoonfuls of the casserole. Then enjoy!
This recipe is perfect when you will be entertaining guests, have to bring a main course to a potluck, or just to eat on a cool fall night. It is a favorite of ours because it makes so much food! It tastes great reheated so we love that we always have leftovers. This recipe easily serves 6-8 people.
Amber is a picky eater who is trying to eat healthier. Jordan will eat pretty much anything. On this page you will find recipes we are trying for the first time as well a some of our tried and true favorites.