Chicken Fajita Bowls

Here is a simple recipe that the family will love.

You will need:
1 Packet of Chicken Fajita Seasoning

1 lb of Chicken Breast
1/2 of a bag of the Mixed Pepper and Onion Blend found in the freezer section

1 Can of Rotel drained

1 Can of Pinto or black beans drained
1 Package of Spanish rice

Shredded Cheddar Cheese

Place the chicken and pepper blend in the crock pot along with the seasoning. Add 1 cup of water. Stir it all up until all seasoning is liquefied and the chicken is covered in it. Cook on low for 6 hours as by that time it will be so easy to shred.

Cook the rice according to the package. Shred the cooked chicken while rice is cooking. Pre-heat oven to 350. Spray cooking oil on a small casserole dish, and mix everything together except the shredded cheese. Once all is mixed, top it with shredded Cheddar cheese and put it in the oven for 15-20 minutes or until cheese is completely melted. Serve and enjoy.

Shredded Chicken Stuffed Peppers

My little boy absolutely LOVES green peppers….any bell pepper really, so I thought that I would try something different tonight from the usual and it went over well. My daughter is not much on peppers but she loved the stuffing part.

You will need:

2 Bell Peppers (I sliced mine in quarters and rinsed out all the seeds. They’re easier to pick up for the kids when they are smaller)

1 lb Shredded Chicken (I cooked mine in the crockpot on low 4-6 hours and seasoned with .5 packet of fajita seasoning and just a little ranch dressing on each piece of chicken.)

2 Packets of Knorr or Off-Brand Chicken seasoned Rice (I used Krogers PSSST Brand. It was on sale for .69 a packet, and just as good as Knorr. Yay savings!!! )

Shredded Cheddar Cheese

Spray a 13×9 casserole dish with cooking oil. Place the Green Pepper slices on it. Fill the peppers with rice, chicken, and top with shredded cheese. Bake @ 375 in the oven for 20-30 minutes or until the peppers are cooked to your liking. I personally like to have a little crunch still in them so that all of the vitamins are not cooked out. Serve and Enjoy!!!

Dinner For 2 Meal

Ok….I know, I know, I know….this could be a great meal for an entire family as well as for just 2, but tonight it was great for JUST US!! My in-laws had the kids last night and tonight so I thought that I would make a very delicious yet simplistic meal that I have not had in a while.

You will need:
1 lb of Chicken Breast
1/2 packet of McCormick Mesquite Grill Mates Seasoning
2 Large Potatoes (We used the convenient ones that are wrapped for the microwave, but honestly you can wrap a potato in plastic cling wrap and put them in the microwave and it will cook up just as well. It’s the same thing really )
1/8 cup oil
1/8 cup water
Mozzarella Cheese 
Bag of romaine salad
Your preferred salad dressing

Mesquite Chicken Baked Potato

I placed the chicken in the crockpot with the seasoning, oil, and water. Then, I stirred it all together to make sure all chicken was well seasoned. Cook on Low for 4-6 hours. The chicken usually shreds wonderfully and I am able to cut any fat off that may still be on there. Most of the time the fat cooks out though.

Cook the potatoes in the microwave according to the directions. Then I just slice the potato, butter it up, season it to taste with salt and pepper, place your mesquite shredded chicken on it, and cover it with shredded mozzarella
cheese. Serve it with a side salad with some chicken atop. Enjoy.

Southern Comfort Food Recipes

So when my hubby and I lived in Louisville, I was astonished at the fact that there were not too many that even knew what chicken/turkey and dressing was. At our work holiday gatherings, stuffing was the food of choice, and yall I sincerely tried to like it, but it was just not happening. I grew up off of chicken and dressing in TN, and nothing compares to it.

My Mother in law who also grew up on chicken and dressing experienced life in Nevada for a year or so back years ago, and there was not any that were aware of chicken and dressing there at all that she encountered. She actually told me that she went to their church small groups home potluck and brought that as her and her husbands contributing dish …..and people raved about it…..I just could not believe my ears that they had no clue of this delectable food. Today, I am going to share my recipe for chicken and dressing. I actually made it for the family tonight as I cooked an overabundance of chicken in my chicken noodle soup yesterday so that I could make 2 meals out of it.

First, You must Start off with good ole Southern Cornbread.

You will need a small cast iron skillet.
Grease the skillet with vegetable oil.
Sprinkle a little flour on it, and turn on the burner to heat it up.
Turn on oven to 400

Southern Cornbread Recipe 
Serves: 4

1 cup of cornmeal
1 cup of milk
1 egg
1 TBSP Oil

Stir it all together real good, and then pour into your heated skillet. Place skillet in the oven on 400 for 20 minutes.

Then, you will get this beautiful golden cornbread!!!

From that point, you will need a bowl to crumble the cornbread into to make your dressing!!!

Then, add your 1 lb of shredded chicken or turkey!

Then you will need to add 1 can of cream of chicken and sage to taste.

Then add 1 Cup of Chicken broth. The chicken broth will help it not to be so dry.

Then blend it all together into a casserole dish.

Place it in the oven for 20 min on 400.

Serve and Enjoy!!!

This is a recipe that My entire family loves including my kiddos, so from my family to yours ~ Enjoy!!!! I hope that you and your family loves it as much as mine does!!!

P.S. On a very funny note, DO NOT be like me when I first got married and could not cook. I turned my chicken and dressing into the look of the Incredible Hulk….because I put WAY TO MUCH sage in it!!! It was seriously like an I Love Lucy type moment. Thank God that I’ve grown in my cooking skills since then ;0)

Homemade Chicken Noodle Soup

It has been raining so much around this part of TN. It’s not cold at all yet. That is fall in TN for you. ;0) I LOVE Fall!!! Winter not so much, but fall is beautiful with the warm colors, and falling leaves turning beautiful shades of red and orange. With Fall at our back door, I have been so excited for the warm cozy soups that come with it and been craving this one for quite some time now. Homemade Chicken Noodle Soup is a quick easy meal and the crockpot does most of the work for you while you’re busy doing other things throughout the day. This recipe has a zing of zesty lemon in it, and we all enjoyed it….even my daughter and she's pretty picky. I fixed a big batch of it so that we could have leftovers.

Homemade Chicken Noodle Soup
Servings:8

You will need:

2 lbs of Chicken Breast/Tenders
8 Chicken Broth Cubes
8 -8 oz cups of water
2 Cans of Sliced/ Baby Carrots (I used a can of each/ you can use fresh which is always better ;0)
Lemon Pepper Seasoning to Taste
Oregano to taste
2 TBSP Butter (Butter truly does make EVERYTHING better;0)
Juice of 2 Lemons
Pepper to taste
1 bag of egg noodles

Directions:

Place all of the ingredients into the crockpot except the egg noodles. Cook on low for 4-6 hours. I like my chicken to be fall apart so I usually give it the full 6 hours. When its done take the chicken out and shred it. At that point, boil the egg noodles on the stove according to the direction on the package. Add it to the soup, and blend it all together real good. Serve. Refrigerate Leftovers for dinner the next day!!! Enjoy!!! ;0)

There isn’t nothing like some good ol Homemade Chicken noodle soup and Southern Sweet Tea!!!

White Chicken Chili

This is one of the recipes that were introduced to me when my hubby and I lived in Louisville. It is truly delicious and I’ve added my own personal touch over time. I usually do cook this in the crockpot, but I made it on the stove with canned chicken this particular night. If you need a quick meal….keep canned chicken on hand. I promise you won't tell much difference with this.

You will need:

1 Pound of Chicken Breast
1 McCormick White Chicken Chili Seasoning
2 Cans of Great Northern White Beans
1 can of Rotel or Chili Ready tomatoes (I prefer the Rotel for an added kick of spice, but if your family prefers mild then chili ready tomatoes are great as I’ve tried both.)
2 limes
1 Tomato chicken broth cube
2-3 cups of water

Slice 1 lime, but place all the other ingredients into the crockpot. The second lime will be used before serving. Once all ingredients are in. Squeeze the Lime juice over the white chicken chili. Cook on LOW for 4 hours or so. Shred the chicken before serving. Top with shredded cheese, squeeze fresh lime juice over your chili. Serve with tortilla chips and avocado Verde. Enjoy!!!

Chicken Quesadillas

My crock pot is my best friend throughout the week. These chicken quesadillas with 100% whole wheat tortillas are an easy go to meal.

You will need:

~a packet of McCormick chicken taco seasoning

~ 1 lb of chicken breast cooked on low in the crock-pot for 3-4 hours

~cooking spray or butter

~rotel

~shredded cheddar cheese

The chicken was so good, tender, and shredded easily when it was done and ready to be served. I put the shredded cheddar cheese and chicken into the whole wheat tortilla and cooked it in the skillet.

This can be served w chips and salsa, guacamole salad, rice, or any kind of side salad really. The kiddos and hubby loved it, it was quick, and it made up enough for David to take one to work for lunch the next day! Yaya!!! Win!! Win!!! This is a simplistic meal yet very good! Weeknight dinners do not have to be 7 course meals just wholesome and delicious. 

Easy Chicken Enchilada Soup

So tonight I made chicken enchilada soup and it was delicious. BOTH of my children ate seconds!!!! That don’t happen often. This mom was over the moon about it. Seriously, if you only knew how picky my children are, you would totally understand. So here is the recipe if you would like to try. It's very simple….I actually made shredded chicken in the crockpot last night for quesadillas and I had some leftover so tossed it into this soup for a quick weekend dinner.

You will need:
1 Great Value Enchilada Sauce Packet
1 -8 oz tomato sauce
1.5 cups of water
1 Can of black beans
1 can of dark kidney beans
1 can of mild Rotel
2 -3 tablespoons of taco sauce
1 lb of shredded chicken (cooked)

Directions- Just blend the first 3 items together really good and turn the heat on. Then add the rest. Cook it on the stove till the beans are good and tender. Top with Shredded Cheese and Tortilla chips or whatever your favorite toppings are. ENJOY!!!

Potato Ole Bravo Copycat Recipe

So this is a famous and simple Sunday dinner of ours. One that my whole family loves….like after church my sister and her family come over and my parents too and there is usually not even a teaspoon leftover. Back in the day, Taco Johns had this on their menu. They still have it, but have named it something different, I believe.  The bummer is that they closed their restaurant in our small town, but I still get a craving for this and the closest Taco Johns is about 45 minutes to an hour from us so I decided to try my hand at remaking it.

Serves 8
You will need:
1- Packet of Taco Seasoning
1- can of fat-free refried beans
1- lb of Ground Beef or Ground Turkey- cooked and drained
1 – Bag of tater crowns or tater tots
1-2 bags of shredded Colby jack or cheddar cheese
1- can of mild or hot Rotel

Grease or spray the  9*13 casserole dish with cooking spray. Preheat oven to 350. Mix the cooked meat, Taco Seasoning, Refried Beans, and Rotel together. Then layer the meat mixture, tater crowns, cheese *2. Bake in the oven for 20 minutes or until cheese is melted and tater crowns are good and crispy. Top with Salsa, guac, pico de gallo, black olives, and/or sour cream!!! Enjoy!!!!