Archive for the ‘Poultry’ Category

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Slow Cooker Shredded Ranch Chicken Tacos

May 10, 2017

Yumm. Isn’t it great when you can do almost no prep work and still end up with a delicious dinner? This slow cooker taco chicken would be great on top of nachos or a salad too. We toasted tortillas and served it up with salsa, cheese and sour cream. Our toddler couldn’t get enough of the chicken!

You will need:

  • 2 lb chicken breast
  • 4 T olive oil
  • 3 T red wine vinegar
  • 1 packet Ranch seasoning
  • 1 T chili powder
  • 1 t ground cumin
  • 1 t garlic powder
  • 1/2 t ground pepper
  • 1/2 t oregano
  • 1/2 t crushed red pepper flakes
  • 1/4 t salt

Then you will…

  1. Combine everything in your slow cooker.
  2. Cover and cook on LOW for 6-8 hours.
  3. Remove and shred the chicken.
  4. Return to the slow cooker and mix with the sauce.
  5. Serve with warm tortillas and your favorite toppings!

20170412 Crockpot Taco 01

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Slow Cooker Chili Mac

April 19, 2017

Slow cooked dinners are magical. You add everything to the crock pot and turn it on. Hours later….BAM! Dinner is done! D loves chili and noodles. This combines the best of both. We used ground turkey, but you could substitute lean ground beef. You can also check out this alternative that we tried right after R was born.

You will need:

 

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 can (30 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 c low sodium beef broth
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 2 T of pickling spices in a tea ball
  • Salt and pepper ,to taste
  • 8 oz favorite shaped pasta, uncooked (e.g., elbows, cavatappi)
  • 2 c shredded cheddar cheese
  • Small bunch of scallions, trimmed and chopped
  • Sour cream for serving (optional)

 

Then you will…

  1. Put the ground turkey in the bottom of your slow cooker and break into smaller pieces. (Optional: if you wanted, you could brown it lightly in a skillet with a few tablespoons of olive oil first).
  2. Add in the onion, garlic, beans, tomatoes, beef broth, chili powder, garlic powder, and cumin.
  3. Stir together.
  4. Add the tea ball of pickling spices.
  5. Cover and cook for 8-10 hours on LOW.
  6. Fifteen minutes before serving, taste test.
  7. Season with salt and pepper to taste.
  8. Stir in the pasta and shredded cheese. Cover and cook for 15 minutes. Turn slow cooker off.
  9. Top with scallions and serve with sour cream, if desired.
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Chicken Enchilada Skillet Casserole

April 11, 2017

I love dinners that can be prepared in one pot or skillet. It makes clean up simple, plus all the flavors get to come together as you cook (rather than when you plate!).

You will need:

  • 12 corn tortillas, cut into bite-sized pieces
  • 3 T unsalted butter
  • 3 T flour
  • 2 c low sodium chicken broth
  • 1/2 t pepper
  • 1/2 t ground cumin
  • 1/2 t chili powder
  • 1/4 t oregano
  • 1/4 t salt
  • 1 can (4oz) chopped green chiles
  • 1 lb chicken breast
  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1 c sour cream
  • 2 c shredded cheese (recommend a cheddar-jack blend)

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Melt the butter in a large skillet over medium heat.
  3. Whisk in flour and allow to cook for 1 minute.
  4. Whisk in chicken broth, pepper, cumin, chili powder, oregano and salt.
  5. Continue whisking until smooth and thickened, about 3-5 minutes.
  6. Stir in the green chiles with any liquid from the can.
  7. Add the chicken and bring to a simmer.
  8. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked.
  9. Meanwhile, spread the corn tortillas on the baking sheet.
  10. Bake for 7 minutes and stir/toss. Bake another 3 minutes or until starting to crisp up.
  11. Remove tortillas from the oven and set aside.
  12. Transfer the chicken to a plate and shred, leaving the heat on low.
  13. Return the chicken to the pan.
  14. Stir in the black beans and sour cream into the sauce.
  15. Stir in the tortilla pieces until combined.
  16. Sprinkle the top with the shredded cheese and cook until the cheese is melted.
  17. Serve warm and bubbly!
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Turkey and Rice Stuffed Peppers

March 22, 2017

My mom made stuffed peppers for dinner when we were growing up. They are nice, since you can prep them in advance and then pop the pan in the oven after work. You could also leave them in a slow cooker while you are away…then dinner will be ready when you get home! Depending on the size of your bell peppers, you may end up with extra filling. Bake it about 15-20 minutes alongside the rest of the dish, and then use it for a quick breakfast or dinner by topping it with some fried eggs.

20170303 Stuffed Pepper 03

You will need:

  • 6 bell peppers
  • 4 T olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 oz tomato sauce (we used an arrabiata)
  • 1 t ground oregano
  • 1 t ground basil
  • 1/2 t ground pepper
  • 1/4 t salt
  • 1/4 t crushed red pepper flakes
  • 1 small bunch scallions, trimmed and chopped
  • 1 c cooked long-grain/wild rice
  • 2 c shredded cheese (we used our favorite cheddar)

Then you will…

  1. Preheat your oven to 350 degrees.
  2. Cut the tops of the bell peppers.Remove the stem and chop the tops. Set aside.
  3. De-seed the peppers and place the pepper cups in a 9×3 baking dish.
  4. Heat the olive oil in a large non-stick skillet over medium heat.
  5. Add the turkey and start to brown and crumble, cooking about 5 minutes.
  6. Add the chopped bell pepper, onion and garlic.
  7. Saute until the turkey is cooked through and starting to brown.
  8. Stir in the tomato sauce, oregano, basil, pepper, salt, crushed red pepper flakes, scallion and rice.
  9. Allow to simmer 3-5 minutes. Remove from heat.
  10. Stir in half of the cheese.
  11. Spoon the filling into the bell pepper cups. Top with the extra cheese.
  12. Add enough water to cover the bottom of the baking dish. Cover the dish loosely with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake another 20-25 minutes. The pepper shells should be slightly softened and the cheese melted and browned.

20170303 Stuffed Pepper 05

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Sloppy Joe Casserole

January 23, 2017

This is lighter version of a sloppy joe casserole: I substituted spaghetti squash for noodles or potato and then swapped ground turkey for the ground beef. It is also excellent as leftovers!

You will need:

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 lb ground turkey
  • 1 green pepper, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 t dry mustard
  • 2 t chili powder
  • 1/2 c ketchup
  • 4 T tomato paste
  • 2 T Worcestershire sauce
  • 1/2 c water
  • Salt and pepper, to taste
  • 1/2 c shredded cheese (we used colby jack)

Then you will…

  1. Preheat your oven to 350 degrees. Line an edged baking sheet with foil. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the two halves face-down on the lined baking sheet. Bake for 45 minutes.
  4. Meanwhile, warm the olive oil in a large nonstick skillet over medium high heat.
  5. Add the ground turkey and saute until crumbled and starting to brown.
  6. Add the peppers, onions, garlic, dry mustard and chili powder. Saute for 5 minutes.
  7. Add the ketchup, tomato paste, Worcestershire, and water. Allow to simmer and reduce by half.
  8. Season with salt and pepper to taste. Remove from heat.
  9. After removing the spaghetti squash from the oven, scrape the inside with a fork to form the noodles.
  10. Transfer the squash noodles to the prepared baking dish.
  11. Mix in the sloppy joe mixture.
  12. Stir in the cheese.
  13. Bake for 45 minutes or until bubbly.

20170101-squash-sloppy-joe-01

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Slow Cooked Buffalo Chicken

January 16, 2017

I’ve mentioned that I love buffalo chicken before. With the business of work and wanting more time to play with baby R when we are home, D and I are testing a variety of easy-to-assemble dinners. This buffalo chicken is sooooooo tasty, and I loved being able to throw everything into the crock pot or slow cooker. It will look like you have too much liquid at the end. However, once you shred the chicken and stir it back in, the chicken will soak up all the yumminess. We served the chicken on top of baked sweet potatoes with some Greek Yogurt Ranch sauce and chopped scallions.

You will need:

  • 1/3 c hot sauce, generous
  • 2 T butter or your favorite oil
  • 1 T coconut aminos*
  • 1/2 t dried garlic powder
  • 1/2 t dried oregano
  • 1/4 t cayenne
  • 1/4 t salt
  • 1/4 t pepper
  • 1 lb chicken breast
  • 1 medium yellow onion, chopped

20170103-buffalo-chicken-02

Then you will…

  1. In a small saucepot, heat everything over medium heat (but the chicken and onion) until warmed through. Remove from heat.
  2. Place the chicken and onion in the slow cooker.
  3. Pour the sauce on top.
  4. Cook on LOW for 4 to 6 hours.
  5. Remove the chicken and shred with two forks.
  6. Return the chicken to the slow cooker and mix with the sauce.
  7. Serve!

*Coconut aminos is an alternative to soy sauce that is vegan, gluten-free, low sodium and low glycemic. It’s made from the aged sap of coconut blossoms and can be found in most major grocery stores (often near the soy sauces).

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Slow Cooked Chicken Enchilada Casserole

September 20, 2016

As fall kicks off, who else is reminded of all the deliciousness you can make with your crockpot? I am starting my transition back to work full time after 5 glorious months of maternity leave, and my husband and I plan to put our slow cooker to good use. After all, what beats extra cuddle time earned by having dinner ready to go when you get home from work?

This is an enchilada-inspired casserole that is a hearty dinner option. It is chock full of chicken, black beans and mushrooms, but you could swap or add other veggies to suit your fancy.

You will need:

  • 3 T olive oil, divided
  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 2 t cumin
  • 1 yellow onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 1 bunch scallion, trimmed and thinly sliced
  • 1 can (14 oz) low-sodium black beans, drained and rinsed
  • 32 oz enchilada sauce
  • 12-16 soft corn tortillas, cut into 4 strips each
  • 4 c shredded cheese (recommended: Mexican blend, cheddar, or Monterey Jack)
  • 2 c sour cream

Then you will…

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
  2. Saute the chicken breast  until cooked through and golden, about 5-7 minutes per side.
  3. Transfer the chicken to a plate.
  4. Shred with two forks and season lightly with salt and pepper. Toss with the cumin.
  5. In the same skillet, heat the remaining tablespoon of olive oil over medium heat.
  6. Add the onion and mushrooms to the skillet. Saute until the mushrooms give off their liquids and start to turn golden.
  7. Stir in the scallions and black beans. Remove from heat.
  8. Pour enough enchilada sauce in the crockpot to lightly cover the bottom (~ 1/2 cup).
  9. Layer 1/4 of the tortilla strips, the remaining sauce, and the sour cream.
  10. Layer 1/3 of the veggie mixture and the chicken.
  11. Layer 1/4 of the shredded cheese.
  12. Repeat steps 9 through 11 two more times.
  13. Then repeat step 9 one final time to finish the casserole.
  14. Cook on LOW for 4 to 5 hours.
  15. Serve by scooping down to get some of all the layers. Recommend having some extra sour cream and salsa on the side for those who want it!

20160907 Enchilada 01.JPG

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