Tuesday, March 3, 2015

Dinner Tonight: Crock Pot Chicken Tacos

The first time I posted this little method was over three years ago...and because we use it about once a week, every week, I decided it was time to post it again.

We love Crock Pot Chicken Tacos. 

On really busy nights when we're shuttling kids between school, dance, t-ball, tennis or whatnot, and everyone comes home tired and hungry, this is such a quick supper to pull together.  And bonus, you can mix and match it any way you like!

The main idea is that you poach your chicken in the slow cooker all day and then once you're home, you shred it up and build your tacos.  You can use crunchy shells, soft tortillas or tostadas.  You can add on any type of salsa, cheese, veggie and such.  So easy and always a hit.  

I also really love to use this method during the summer when I don't really want to heat up my kitchen but I'm not in the mood for grilling...tacos on the patio are a favorite.

Try it once and you'll be hooked.  I promise!

This recipe serves four but can easily be doubled (or tripled!).

Shopping List
1 pound chicken breasts
4 cups chicken stock or water
2 tablespoons chili powder
1 (8 oz) can chopped green chiles
Romain lettuce (a few handfuls)
1 jar of Green Chile or Tomatillo Salsa
Garnish with shredded cheese, guacamole, sour cream and/or green onions

Place chicken breasts and stock in slow cooker.  Cook on low 6-8 hours or high 3-4 hours.  When ready to serve, remove chicken from slow cooker and place in a bowl.  Take two forks and shred chicken.  Stir in chili powder and chopped green chiles.

Take each tortilla and build your taco.  Add lettuce, chicken, salsa, cheese, guacamole and/or green onions.

This really is our number 1 go-to meal on busy nights.


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Monday, March 2, 2015

Meal Planning Monday #74

Well...I thought our cold weather was over here in North Texas, but I was mistaken.  We're just now having winter!  Cozy food for cold days.  Have a great week!

Mmmmm...my Brown Sugar Brisket is such a simple family supper on busy nights.  The slow cooker does all of the work!

Erika reminded me of this recipe earlier in the week...it's Skillet Chicken Spaghetti and it's delish!

My mother-in-law's Stew recipe is our favorite.  I like to slow cook it in the oven all day but it works on the stove-top too.

You can make my Easy Pizza Casserole with ground beef or ground turkey...whichever your family prefers.

Italian Chicken Noodle Soup rounds out our week.  A bowl of goodness.

Our bundt cake for this week...

...Mint Chocolate Oreo in honor of March.  St. Paddy's Day is coming!

And one more little bite...

...my Ultimate Coconut Bread for either breakfast, a snack or dessert.

Have the best Monday!

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Sunday, March 1, 2015

Bar #76: Irish Cream Neiman Marcus

Three years ago, I made my Irish Cream Bundt Cake and it surprisingly became everyone's favorite.  Apparently, my family and friends like it when I add a little Irish coffee creamer into their desserts!  

This week, I made these Irish Cream Neiman Marcus Bars and then later in the week, I'm using my bottle of Irish coffee creamer and making a pie...one ingredient for two recipes in honor of St. Patrick's Day!


Shopping List
1 box of white cake mix
4 eggs
1/2 cup butter, melted
1 box of powdered sugar (about 4 cups)
1 (8 oz) package of cream cheese, softened
1/2 cup Irish Cream Coffee Creamer (I used Bailey's)

Preheat oven to 350 degrees.

Grease (I use Pam) a 9x13 inch baking dish.

In a large mixing bowl, combine cake mix, 2 eggs and melted butter.  Spread in bottom of pan.

In a second bowl, beat with electric mixer, powdered sugar, 2 more eggs, cream cheese and coffee creamer until smooth.  Spread on top of crust mixture.

Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).

Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.

For your St. Paddy's Day...or any day for that matter.

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Friday, February 27, 2015

Grasshopper Pie

I'm always looking for a little green to make around St. Patrick's Day...and since mint chocolate is one of my very favorite flavor combinations, I use it a lot.

I made this pie for Andrea and her family and between our two families, we took it down.  Creamy, cool, a little minty and in an Oreo crust...I bet even the Irish would like this pie.

Happy Friday!

This recipe makes two (9 inch) pies.  You can cut the recipe in half to only make one.

Shopping List
2 pre-made Oreo pie crusts (found on the baking aisle by the graham cracker crusts)
1 (8 oz) container of Cool Whip, from the fridge not frozen
1 (8 oz) package of cream cheese, softened
1 (1/2 gallon) container of mint chocolate ice cream, softened just a bit

In a large mixing bowl, combine the Cool Whip and cream cheese with an electric mixer.  Do not over mix, just combine.  Add your ice cream to the mixture and combine with a spoon (not the electric mixer).  Once incorporated, divide the mixture between your two pie shells.

Cover and freeze at least 2 hours before slicing and serving.

If you're looking for a little green in your life (or just a little goodness), this pie is the key.

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