May 2020

Pea salad is a quintessence of spring and summer with its smooth texture and taste and with its red onions and cheese. Speak to a simple recipe! If you can put it together, you can make it, which means that this pea salad is finished in minutes to free you up for summer fun. This traditional salad is a favorite in the Midwestern and Southern areas. You ‘re not going to go to a potluck and not have that on the menu! Even as a kid, I craved pea salad. There is something so tempting about the slightly sweet and savory combination that I just can’t get enough of.

Both ingredients are excellent separately but together they make a great side dish complimenting all of your upcoming meals. This cold dish is great to be eaten with fried chicken, barbecue, grilled meats, or even a main meal (which is what I do) in a bowl. One of the only vegetables I like to eat his peas. The creamy pea salad is a potluck favorite, even if you don’t like peas. Lately, I’ve been doing some classics here on the blog. One with whom I have grown up, and who is always at a potluck or family party. One of them is this rich pea salad. It’s a favorite from the south and very popular. And packed with bacon, it enhances it even more!

Ingredients:

1 large bag of frozen peas, thawed and drained

6 strips bacon, cooked and cut into small pieces

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup diced red onion

1 cup real mayonnaise

salt and pepper

Directions:

Combine peas, bacon, onions, cheese, and mayonnaise in a large mixing bowl and blend well.

Season and blend well with salt and pepper.

Cold 4 or overnight. Hot. Until serving, combine well.

At least chill for 4 hours before serving and keep cool.

Creamy Pea Salad with Red Onions and cheese

Rebecca Pea salad is a quintessence of spring and summer with its smooth texture and taste and with its red onions and cheese. Speak to a simple recipe! If you can… Main Dish Recipes Creamy Pea Salad with Red Onions and cheese European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large bag of frozen peas, thawed and drained
• 6 strips bacon, cooked and cut into small pieces
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup diced red onion
• 1 cup real mayonnaise
• salt and pepper

Instructions

Combine peas, bacon, onions, cheese, and mayonnaise in a large mixing bowl and blend well.

Season and blend well with salt and pepper.

Cold 4 or overnight. Hot. Until serving, combine well.

At least chill for 4 hours before serving and keep cool.

This is a great fast dinner when it’s late, and I haven’t even cooked. Lettuce and tomato are tops of chili, corn chips, and cheese. Spice your favorite salsa up with it. Regarding the usual chili, vegetarian chili can be found, also called ‘fat-free.’ This formula can be easily doubled, cooked in a bakery of 9×13 inches. Taco Casserole is made up of chips, cooled beans, and beef, all of which are coated with a lot of cheese and perfectly baken. For an intimate and family-friendly dinner, add your favorite taco mountings like salad, tomatoes, and olives.

For weekday dinners and pans, casseroles are the ultimate solution! This version of Taco is one of the most special pillows, but everybody loves this! If you want a pot luck dinner for another recipe, try our hash brown saucepan or enchilada.

Ingredients:

6 cups corn tortilla chips

2 cups vegetarian chili with beans

1 cup shredded Cheddar cheese

2 cups shredded lettuce

2 Roma (plum) tomatoes, chopped

½ cup of salsa

¼ cup sour cream

Directions:

Preheat oven at about 350 degrees F (175 degrees C).

Place chips at the bottom of a 9 “square baking platter. Pour chili over the chips straight out of the can. Sprinkle on top of melted cheese.

In a preheated oven, bake it for 20 to 25 minutes until chili and cheese are melted and bubbling. In the pan, or after serving to top it with salad, lettuce, sour cream, and salsa.

Tips:

Usually, I use 90% lean ground beef, it has plenty of flavors, but it’s not overly greasy.

Instead of using a pre-shredded variety I suggest grating your own cheese. Sometimes anti-caking agents would be filled with the bagged grated cheese and not freshly crushed cheese.

This dish can be quickly duplicated and makes for perfect for occasions.

Put them in a resealable bag and use a rolling pin or meat mallet to smash your tortilla chips. You want to grossly crush your chips, pieces about 1/4 inch in size.

Emily's Excellent Taco Casserole

Rebecca This is a great fast dinner when it’s late, and I haven’t even cooked. Lettuce and tomato are tops of chili, corn chips, and cheese. Spice your favorite salsa up… Main Dish Recipes Emily’s Excellent Taco Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 17 voted )

Ingredients

• 6 cups corn tortilla chips
• 2 cups vegetarian chili with beans
• 1 cup shredded Cheddar cheese
• 2 cups shredded lettuce
• 2 Roma (plum) tomatoes, chopped
• ½ cup of salsa
• ¼ cup sour cream

Instructions

Preheat oven at about 350 degrees F (175 degrees C).

Place chips at the bottom of a 9 "square baking platter. Pour chili over the chips straight out of the can. Sprinkle on top of melted cheese.

In a preheated oven, bake it for 20 to 25 minutes until chili and cheese are melted and bubbling. In the pan, or after serving to top it with salad, lettuce, sour cream, and salsa.

Tips:

Usually, I use 90% lean ground beef, it has plenty of flavors, but it's not overly greasy.

Instead of using a pre-shredded variety I suggest grating your own cheese. Sometimes anti-caking agents would be filled with the bagged grated cheese and not freshly crushed cheese.

This dish can be quickly duplicated and makes for perfect for occasions.

Put them in a resealable bag and use a rolling pin or meat mallet to smash your tortilla chips. You want to grossly crush your chips, pieces about 1/4 inch in size.

This vegetable beef soup comes with tender beef chunks, plenty of vegetables, and potatoes, all cooked in a tomato broth. A hearty one-pot meal perfect for a cold night out. Everything is more satisfying than a good soup, my family loves Mexican chicken soup, hamburger soup, and this simple yet satisfying vegetable soup of beef. This soup is also a great way of getting some vegetables into the kids.

Ingredients:

2 yellow onions, diced

2 tbsp butter

1½ pound ground beef I like ground sirloin

2-3 cloves garlic, finely chopped

1 cup potatoes, peeled and cubed about 2 Yukon Gold

1 cup celery, sliced about 2 ribs

1 cup (cut into 1-inch pieces) fresh green beans

1 cup carrots, peeled and diced

1 cup parsnips, peeled and diced

1/2 head small green cabbage, chopped in bite-size pieces

2 tbsp fresh parsley, chopped

½ tsp basil

½ tsp thyme

3 cups beef broth or stock

1 cup of dry red wine

2 (29 oz) cans of whole tomatoes and their juices, crushed by hand

Kosher salt and pepper, to taste

Optional: ½ – ¾ cup each canned and drained corn, peas or lima beans

Directions:

Melt the butter for 2 tbsp in a big dutch oven. Attach the chopped onions, a pinch of salt, and cook for about 5 minutes until translucent. Remove the garlic, cook until fragrant for 1 minute, and then remove the ground beef. Break beef with a wooden spoon, and cook until no pink anymore.

Add the onions, broth, beef, and wine. Add parsley, basil, and thyme, and blend well. Salt and pepper season to taste. Include onions, celery, green beans, carrots, pigs, and cod (and all other vegetables optional). Combine well and carry to a boil. Reduce heat to a low one-half hour and coat, whisper sometimes to the soup broth and all vegetables are tender

Notes:

Have you ever had Fry Bread Indian before? It’s also known as the “Navajo Taco,” but we generally only call it “Fry Bread.” And even called it “Fry Bread.”

Break the food into uniform bite bits while cooking the vegetables.

Thin it in some chicken stock, if the soup seems too thick.

Where appropriate skim excess fat or foam on the surfaces, depending on the fat content of the beef.
When the Parmesan cheese is a small piece of the rind, add to the pot (remove before serving). Delicious ingredient for soups and stew, and don’t throw the rind away.

Vegetable Beef Soup

Rebecca This vegetable beef soup comes with tender beef chunks, plenty of vegetables, and potatoes, all cooked in a tomato broth. A hearty one-pot meal perfect for a cold night out.… Main Dish Recipes Vegetable Beef Soup European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 yellow onions, diced
• 2 tbsp butter
• 1½ pound ground beef I like ground sirloin
• 2-3 cloves garlic, finely chopped
• 1 cup potatoes, peeled and cubed about 2 Yukon Gold
• 1 cup celery, sliced about 2 ribs
• 1 cup (cut into 1-inch pieces) fresh green beans
• 1 cup carrots, peeled and diced
• 1 cup parsnips, peeled and diced
• 1/2 head small green cabbage, chopped in bite-size pieces
• 2 tbsp fresh parsley, chopped
• ½ tsp basil
• ½ tsp thyme
• 3 cups beef broth or stock
• 1 cup of dry red wine
• 2 (29 oz) cans of whole tomatoes and their juices, crushed by hand
• Kosher salt and pepper, to taste
• Optional: ½ - ¾ cup each canned and drained corn, peas or lima beans

Instructions

Melt the butter for 2 tbsp in a big dutch oven. Attach the chopped onions, a pinch of salt, and cook for about 5 minutes until translucent. Remove the garlic, cook until fragrant for 1 minute, and then remove the ground beef. Break beef with a wooden spoon, and cook until no pink anymore.

Add the onions, broth, beef, and wine. Add parsley, basil, and thyme, and blend well. Salt and pepper season to taste. Include onions, celery, green beans, carrots, pigs, and cod (and all other vegetables optional). Combine well and carry to a boil. Reduce heat to a low one-half hour and coat, whisper sometimes to the soup broth and all vegetables are tender

Notes:

Have you ever had Fry Bread Indian before? It's also known as the "Navajo Taco," but we generally only call it "Fry Bread." And even called it "Fry Bread."

Break the food into uniform bite bits while cooking the vegetables.

Thin it in some chicken stock, if the soup seems too thick.

Where appropriate skim excess fat or foam on the surfaces, depending on the fat content of the beef.
When the Parmesan cheese is a small piece of the rind, add to the pot (remove before serving). Delicious ingredient for soups and stew, and don't throw the rind away.

Homemade Easy Fry Bread-or “Navajo Tacos” or “Indian Bread”-one of the best recipes you’ll ever try! Fried dough pillows until they are a little crispy on the outside but fluffy on the inside. Make it savory or sweet!

Have you ever had Fry Bread Indian before? It’s also known as the “Navajo Taco,” but we generally only call it “Fry Bread.” And even called it “Fry Bread.” I highly recommend trying if you have not had these before. You ‘re great!! The recipe that I share today is one we have used because I know. My mother has always made them since I was young and I am pretty sure that it’s a secret that she taught Grandma Luna decades ago. Each of us eats them a little differently at my house. We serve them normally with hamburgers and beans toppings such as onions, berries, sour creamer, cheese, and olives.

Ingredients:

Bread

2 c flour

3/4 tsp salt

3 tsp baking powder

1 c warm water

Topping

2 c pinto beans soaked overnight

1 lb hamburger

lettuce

sour cream

tomatoes

Directions:

For the Bread:

Combine dry ingredients, then add hot water. Mix using your hands till the dough take its shape. Let them sit for five minutes.

Break the dough into balls made for golf balls.

Roll dough into 1⁄2-inch circles that have a diameter of around 6 inches.\

Fry each piece with hot oil in a medium saucepan (about 1-2 cm deep). Fry until dough is golden and poofs up, then fry it in the oil on the other side. Set to drain oil onto a paper towel.

For the Toppings:

Place beans soaked in a crockpot, cover with water. Cook on low (4-6 hours) until tender. Toss in 2-3 slices of chopped bacon 2 hours before the beans are done. * You know when beans start breaking up, they ‘re done.

For a simplified version, you can also use beans from the can.

Meanwhile, cook up Hamburger 1 lb. Toss in hamburger until the beans are done.

Spread beans and add desired toppings over the fry bread.

Fry Bread Recipe

Rebecca Homemade Easy Fry Bread-or “Navajo Tacos” or “Indian Bread”-one of the best recipes you’ll ever try! Fried dough pillows until they are a little crispy on the outside but fluffy… Main Dish Recipes Fry Bread Recipe European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Bread
• 2 c flour
• 3/4 tsp salt
• 3 tsp baking powder
• 1 c warm water
• Topping
• 2 c pinto beans soaked overnight
• 1 lb hamburger
• lettuce
• sour cream
• tomatoes

Instructions

For the Bread:

Combine dry ingredients, then add hot water. Mix using your hands till the dough take its shape. Let them sit for five minutes.

Break the dough into balls made for golf balls.

Roll dough into 1⁄2-inch circles that have a diameter of around 6 inches.\

Fry each piece with hot oil in a medium saucepan (about 1-2 cm deep). Fry until dough is golden and poofs up, then fry it in the oil on the other side. Set to drain oil onto a paper towel.

For the Toppings:

Place beans soaked in a crockpot, cover with water. Cook on low (4-6 hours) until tender. Toss in 2-3 slices of chopped bacon 2 hours before the beans are done. * You know when beans start breaking up, they 're done.

For a simplified version, you can also use beans from the can.

Meanwhile, cook up Hamburger 1 lb. Toss in hamburger until the beans are done.

Spread beans and add desired toppings over the fry bread.

Let me do all those things in about 15 minutes with meal preparation. And when I have time to make plans, well, that’s just icing on the cake. Even though it’s a super-fast preparation to knock out a big salad, wash and prepare veggies for snacks and recipes and prepare a whole chicken to repurpose for other meals later in the week – it still pushes me forward for the week ahead and reduces the likelihood of not knowing the answer to ‘What’s for dinner? ‘Or have something to scramble to quickly put on the table. This is why today I share this Baked Ziti 5-ingredient recipe. It’s a daily meal plan and something I can prepare for, put in the refrigerator and pop in the oven when the week comes.

Ingredients:

12 oz. gluten-free pasta of choice

½ lb. bulk mild Italian sausage and an additional 1/2 lb. ground beef

1 tsp. garlic powder, optional

1 24-25 oz. jar sugar-free marinara sauce

1 1/2 cups mozzarella cheese, shredded

1 tsp. dried Italian seasoning

Fresh basil, optional

Directions:

Preheat oven at about 350 degrees F. Grease and set aside a 9-inch baking dish (or two 9×9 inch baking dishes if one is freezing).

Add the ground beef and sausage over medium-high heat to a skillet or saute pan. Using a spatula split the meat so it cooks quickly and evenly and cooks until the meat is not pink anymore. Drain meat fat, if desired.

Using a slotted spoon or spatula to move meat mixture to a paper towel-lined tray.

When cooking meat, pull up a big pot of water to a rolling boil. Remove pasta and cook for 10-11 minutes or until al dente (pasta should be slightly firm or mushy when boiled – and even more al dente if you intend on freezing it). Drain the pasta and pour it into the greased saucepan (or, if freezing, break between the two pans).

To the pan (or pans) add beef, Italian seasoning, marinara sauce, and 3/4 cup cheese with the noodles. Stir gently. Sprinkle with remaining 3/4 tablespoon cheese.

See note below if one pan is freezing.

Cover foil pan and bake for 30 minutes, or until hot and bubbling. For the last 10 minutes remove the foil to allow the cheese to melt on top.

If needed, sprinkle with fresh basil.

Note:

Prepare for freezing may Step 5. Tightly cover the pan with tape, and move to the freezer. Will keep frozen for up to 3 months.

Simply replace your 1-2 cups of ground beef and Italian sausage with your favorite vegetables. I like sprinkled zucchini, mushrooms and peppers so don’t hesitate to use whatever you have on hand. When you use greens such as spinach or kale, you don’t have to precook them – just mix them right into the pasta by adding the sugar-free marinara sauce and cheese.

5-Ingredient Baked Ziti

Rebecca Let me do all those things in about 15 minutes with meal preparation. And when I have time to make plans, well, that’s just icing on the cake. Even though… Main Dish Recipes 5-Ingredient Baked Ziti European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 oz. gluten-free pasta of choice
• ½ lb. bulk mild Italian sausage and an additional 1/2 lb. ground beef
• 1 tsp. garlic powder, optional
• 1 24-25 oz. jar sugar-free marinara sauce
• 1 1/2 cups mozzarella cheese, shredded
• 1 tsp. dried Italian seasoning
• Fresh basil, optional

Instructions

Preheat oven at about 350 degrees F. Grease and set aside a 9-inch baking dish (or two 9x9 inch baking dishes if one is freezing).

Add the ground beef and sausage over medium-high heat to a skillet or saute pan. Using a spatula split the meat so it cooks quickly and evenly and cooks until the meat is not pink anymore. Drain meat fat, if desired.

Using a slotted spoon or spatula to move meat mixture to a paper towel-lined tray.

When cooking meat, pull up a big pot of water to a rolling boil. Remove pasta and cook for 10-11 minutes or until al dente (pasta should be slightly firm or mushy when boiled – and even more al dente if you intend on freezing it). Drain the pasta and pour it into the greased saucepan (or, if freezing, break between the two pans).

To the pan (or pans) add beef, Italian seasoning, marinara sauce, and 3/4 cup cheese with the noodles. Stir gently. Sprinkle with remaining 3/4 tablespoon cheese.

See note below if one pan is freezing.

Cover foil pan and bake for 30 minutes, or until hot and bubbling. For the last 10 minutes remove the foil to allow the cheese to melt on top.

If needed, sprinkle with fresh basil.

Note:

Prepare for freezing may Step 5. Tightly cover the pan with tape, and move to the freezer. Will keep frozen for up to 3 months.

Simply replace your 1-2 cups of ground beef and Italian sausage with your favorite vegetables. I like sprinkled zucchini, mushrooms and peppers so don't hesitate to use whatever you have on hand. When you use greens such as spinach or kale, you don't have to precook them – just mix them right into the pasta by adding the sugar-free marinara sauce and cheese.

Beef Ramen Noodles Stir Fry is a fast, budget-friendly way to instantly use ramen! You’ll make fast homemade sauce, packed with flavor, instead of using ramen soup packets! This balanced recipe for ramen noodles is made from garlic, broccoli, soya sauce, and more! Great for busy weekends, or when a fast meal is required.

Are you fond of the instant ramen and their convenience? Though not so sure about all the sodium and MSG in their soup stock seasoning packet? The response to this is clear in that case! It’s time to stir fry sauce for yourself! Since this recipe for ramen noodles tastes better than everything in a box! Besides, it comes together as soon as you used the ramen packets

Ingredients:

1 tbsp. vegetable oil

1 large onion chopped

1 red bell pepper chopped

1/2 head broccoli cut into florets

1 lb. ground beef

6 oz (2 pcs.) ramen noodles

Salt and pepper to taste

Sauce

1/4 c. soy sauce

1 tbsp. brown sugar

1 tbsp. apple cider vinegar

2 tsp. sriracha

1 clove garlic minced

1 scallion (chopped)

Directions:

Heat oil in a large pot over medium heat. Add the onions, peppers, and broccoli, and cook for 5 minutes until tender. Remove from the mixer.

Add the ground beef, season with salt and pepper, and cook 5 minutes more until no longer pink. Drain fat and bring back vegetables to the skillet

Create sauce: Whisk soy sauce, brown sugar, apple cider vinegar, sriracha, and garlic together.

Allow water to boil in a medium saucepan. Add cooked ramen noodles, and cook for 2 minutes until tender.

In the skillet, add cooked ramen noodles, and pour over the sauce. Toss thoroughly until combined. Where appropriate, taste, and season with more salt and pepper. Garnish with green onions then serve.

Note:

If you’re not a soy sauce fan, you can easily substitute it with tamari sauce or coconut aminos. They ‘re dark in color if you’ve never cooked with coconut aminos. Same as soy sauce. But unlike soy sauce, sodium is much less in them. Still, they have that salty, umami soy flavor.

Healthy Beef Ramen Noodles

Rebecca Beef Ramen Noodles Stir Fry is a fast, budget-friendly way to instantly use ramen! You’ll make fast homemade sauce, packed with flavor, instead of using ramen soup packets! This balanced… Main Dish Recipes Healthy Beef Ramen Noodles European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp. vegetable oil
• 1 large onion chopped
• 1 red bell pepper chopped
• 1/2 head broccoli cut into florets
• 1 lb. ground beef
• 6 oz (2 pcs.) ramen noodles
• Salt and pepper to taste
• Sauce
• 1/4 c. soy sauce
• 1 tbsp. brown sugar
• 1 tbsp. apple cider vinegar
• 2 tsp. sriracha
• 1 clove garlic minced
• 1 scallion (chopped)

Instructions

Heat oil in a large pot over medium heat. Add the onions, peppers, and broccoli, and cook for 5 minutes until tender. Remove from the mixer.

Add the ground beef, season with salt and pepper, and cook 5 minutes more until no longer pink. Drain fat and bring back vegetables to the skillet

Create sauce: Whisk soy sauce, brown sugar, apple cider vinegar, sriracha, and garlic together.

Allow water to boil in a medium saucepan. Add cooked ramen noodles, and cook for 2 minutes until tender.

In the skillet, add cooked ramen noodles, and pour over the sauce. Toss thoroughly until combined. Where appropriate, taste, and season with more salt and pepper. Garnish with green onions then serve.

Note:

If you're not a soy sauce fan, you can easily substitute it with tamari sauce or coconut aminos. They 're dark in color if you've never cooked with coconut aminos. Same as soy sauce. But unlike soy sauce, sodium is much less in them. Still, they have that salty, umami soy flavor.

This is a simple meal and takes less than 15 minutes to prepare this slow cooker garlic chicken. Place the chicken wrapped in the bacon in a crockpot and cook until perfectly brown for several hours. Serve for a complete meal with rice and green vegetables like broccoli, and bok choy. With a side like boiled corn, it also goes great. The magic mix of brown sugar and bacon makes an amazing taste everybody loves. Now we use a crockpot to take it to a new level, adding more amazing flavor to this impressive chicken meal.

Ingredients:

4 boneless and skinless chicken breasts

8-12 slices bacon

1/3 cup brown sugar

2 tsp (about 2 cloves) of garlic, minced

Optional

1/2 tsp salt, to taste

1/4 tsp black pepper, freshly ground

chopped fresh parsley, for garnish

Directions:

Mix brown sugar, chopped garlic, and optional salt and pepper in a medium bowl.

Place the breasts of chicken on a plate and scrub half of the spice mixture over the chicken breasts.

Wrap each breast of the chicken with 2-3 slices of bacon, start and finish on the bottom of each breast. (The amount of bacon you need depends on how big your chicken and bacon are.)

In a single layer, place seam-side down the wrapped chicken breasts in the crockpot, snuggling them in as evenly as possible.

Sprinkle over the remaining brown sugar.

Close the lid and lock it off. Cook for 3 hours on low heat or until reaching an internal temperature of 165 ° F (74 ° C).

Optional: After frying, put under the broiler for 2-3 minutes (about 6 inches from the heating element) to make the bacon crispy and add a pleasant caramelized color.

To keep it dry, put the chicken on a cutting board or plate and cover with aluminum foil. Let rest for 5-10 minutes so you get the slices clean.

If desired, garnish with parsley then serve

Notes:

When your chicken is frozen, it should be thawed before use. Place the frozen chicken breasts into a sealed ziptop bag for fast thawing. Submerge the bag 20 minutes completely in cold tap water. Pull the pieces apart as the chicken thaws, to speed up the process. Replace with cold water and submerge for another 10-20 minutes. Now you’re able to cook your chicken breasts!

Check the first time around for the doneness after 2,5 hours, as there is some variation between crockpots. An instant-reading meat thermometer is best placed via the center of the chicken.

Avoid unnecessarily removing the lid during cooking, as doing so will lengthen the cooking time by 15-30 minutes each time.

SLOW COOKER BACON GARLIC CHICKEN BREAST

Rebecca This is a simple meal and takes less than 15 minutes to prepare this slow cooker garlic chicken. Place the chicken wrapped in the bacon in a crockpot and cook… Main Dish Recipes SLOW COOKER BACON GARLIC CHICKEN BREAST European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 boneless and skinless chicken breasts
• 8-12 slices bacon
• 1/3 cup brown sugar
• 2 tsp (about 2 cloves) of garlic, minced
• Optional
• 1/2 tsp salt, to taste
• 1/4 tsp black pepper, freshly ground
• chopped fresh parsley, for garnish

Instructions

Mix brown sugar, chopped garlic, and optional salt and pepper in a medium bowl.

Place the breasts of chicken on a plate and scrub half of the spice mixture over the chicken breasts.

Wrap each breast of the chicken with 2-3 slices of bacon, start and finish on the bottom of each breast. (The amount of bacon you need depends on how big your chicken and bacon are.)

In a single layer, place seam-side down the wrapped chicken breasts in the crockpot, snuggling them in as evenly as possible.

Sprinkle over the remaining brown sugar.

Close the lid and lock it off. Cook for 3 hours on low heat or until reaching an internal temperature of 165 ° F (74 ° C).

Optional: After frying, put under the broiler for 2-3 minutes (about 6 inches from the heating element) to make the bacon crispy and add a pleasant caramelized color.

To keep it dry, put the chicken on a cutting board or plate and cover with aluminum foil. Let rest for 5-10 minutes so you get the slices clean.

If desired, garnish with parsley then serve

Notes:

When your chicken is frozen, it should be thawed before use. Place the frozen chicken breasts into a sealed ziptop bag for fast thawing. Submerge the bag 20 minutes completely in cold tap water. Pull the pieces apart as the chicken thaws, to speed up the process. Replace with cold water and submerge for another 10-20 minutes. Now you're able to cook your chicken breasts!

Check the first time around for the doneness after 2,5 hours, as there is some variation between crockpots. An instant-reading meat thermometer is best placed via the center of the chicken.

Avoid unnecessarily removing the lid during cooking, as doing so will lengthen the cooking time by 15-30 minutes each time.

Who doesn’t love a recipe for a quick slow cooker? Particularly a recipe one that is ingredients that are budget-friendly and minimal. Poor Man ‘s Ground Beef Stew is a perfect “crockpot dump” and you can use any vegetables you’ve got in your fridge already. We put together this recipe based on our preferred ingredient mix including potatoes and carrots. It is such a fantastic recipe and so full of flavor. The ingredients are very simple and you’ll probably have most of the cupboard or freezer in your store.

This recipe is called Poor Man’s Stew because it’s cheap and budget-friendly. You ‘d probably use a cut of beef or pork with a normal stew. For this dish, if you want to eat it vegetarian, you can use any ground meat you want or ground soybean/ tofu. Poor Man’s Stew is a wonderful recipe, perfect for those who don’t need a great deal of time but want to be simple and ready to cook, as well as for people who’re new to cooking. It’s a simple recipe, and I’m sure it’s a popular recipe for you too. It’s a good thing.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Dinner, Lunch, etc…) To SAVE it for later…

Slow Cooker Poor Man’s Stew Recipe

Ingredients:

1 lb ground beef

1.5 lbs (about 3) large diced potatoes

3 carrots sliced

1 onion diced

1-2 garlic cloves minced

6 oz can tomato paste

2 cups of water

1 tsp salt

¼ tsp pepper

1 tsp onion powder

1 tsp dried oregano

Directions:

Brown ground beef and drain then set aside.

Chop potatoes, carrots, and onion.

Whisk the tomato paste, salt, pepper, garlic, onion powder, and oregano together in a separate bowl.

Pour all Crockpot ingredients. Mix well and cook for 7 hours in low heat. Note, if you remove the cover your food may take longer to cook just like an oven.

Serve, and have fun!

Tip:

Try it out with fresh bread (excellent to dip)! It also tastes fantastic topped with shredded cheddar cheese!

SLOW COOKER POOR MAN’S STEW

Rebecca Who doesn’t love a recipe for a quick slow cooker? Particularly a recipe one that is ingredients that are budget-friendly and minimal. Poor Man ‘s Ground Beef Stew is a… Main Dish Recipes SLOW COOKER POOR MAN’S STEW European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 lb ground beef
• 1.5 lbs (about 3) large diced potatoes
• 3 carrots sliced
• 1 onion diced
• 1-2 garlic cloves minced
• 6 oz can tomato paste
• 2 cups of water
• 1 tsp salt
• ¼ tsp pepper
• 1 tsp onion powder
• 1 tsp dried oregano

Instructions

Brown ground beef and drain then set aside.

Chop potatoes, carrots, and onion.

Whisk the tomato paste, salt, pepper, garlic, onion powder, and oregano together in a separate bowl.

Pour all Crockpot ingredients. Mix well and cook for 7 hours in low heat. Note, if you remove the cover your food may take longer to cook just like an oven.

Serve, and have fun!

Tip:

Try it out with fresh bread (excellent to dip)! It also tastes fantastic topped with shredded cheddar cheese!

This is the easiest Parmesan chicken I’ve ever produced.  Slow Cooker Parmesan Chicken and Pasta is everything you love in a single dish. Chicken, tomato sauce, and Parmesan and Mozzarella cheese alternating pasta.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…

Chicken, Parmesan and Pasta Recipe

Ingredients:

48 oz Ragu Pasta Sauce

1.5 lbs. boneless skinless chicken breasts

¼ tsp. salt

¼ tsp. pepper

½ tsp. oregano

1 lb. penne pasta cooked according to package directions

3 cups shredded mozzarella cheese

¼ cup Parmesan cheese

Directions:

Add the chicken to a slow cooker of 6 quarters or greater. Sprinkle over the oregano, pepper, and salt. Garnish with pasta sauce.

Cover, without opening the lid throughout the cooking time, and cook 4 hours on high heat or 6-8 hours on low heat.

When you cook, prepare pasta according to the package instructions on the stove surface.

During the pasta, remove the chicken on the plate and cut into pieces in bite-size, chicken is very easy to shave but I still want to cut it a little so that there are not long strings of chicken. Return the sauce with the chicken.

Drain the pasta exceptionally well. In the slow-cooker, add the pasta to the chicken and sauce, then stir. Flatten the pasta into a sheet of evenness. Sprinkle over the parmesan cheese and shredded mozzarella cheese. Cover for 15 minutes more, or until the cheese melts.

Serve, and have fun!

Note:

In this recipe, a different type of pasta may be replaced. Make sure that this is another sturdy noodle like rigatoni, bow-tie, or big shells. I do not recommend egg noodles because they are very easy to fall apart.

I frequently think about what my favorite restaurant would serve with the dish when I pick sides. Here are my favorites concerning this dish:

Broccoli or asparagus (sauteed)

Salad (preferably caesar’s salad)

French rolls or breadsticks

And don’t forget dessert! Just like tiramisu or gelato for strawberries!

Slow Cooker Chicken Parmesan and Pasta

Rebecca This is the easiest Parmesan chicken I’ve ever produced.  Slow Cooker Parmesan Chicken and Pasta is everything you love in a single dish. Chicken, tomato sauce, and Parmesan and Mozzarella… Main Dish Recipes Slow Cooker Chicken Parmesan and Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 48 oz Ragu Pasta Sauce
• 1.5 lbs. boneless skinless chicken breasts
• ¼ tsp. salt
• ¼ tsp. pepper
• ½ tsp. oregano
• 1 lb. penne pasta cooked according to package directions
• 3 cups shredded mozzarella cheese
• ¼ cup Parmesan cheese

Instructions

Add the chicken to a slow cooker of 6 quarters or greater. Sprinkle over the oregano, pepper, and salt. Garnish with pasta sauce.

Cover, without opening the lid throughout the cooking time, and cook 4 hours on high heat or 6-8 hours on low heat.

When you cook, prepare pasta according to the package instructions on the stove surface.

During the pasta, remove the chicken on the plate and cut into pieces in bite-size, chicken is very easy to shave but I still want to cut it a little so that there are not long strings of chicken. Return the sauce with the chicken.

Drain the pasta exceptionally well. In the slow-cooker, add the pasta to the chicken and sauce, then stir. Flatten the pasta into a sheet of evenness. Sprinkle over the parmesan cheese and shredded mozzarella cheese. Cover for 15 minutes more, or until the cheese melts.

Serve, and have fun!

Note:

In this recipe, a different type of pasta may be replaced. Make sure that this is another sturdy noodle like rigatoni, bow-tie, or big shells. I do not recommend egg noodles because they are very easy to fall apart.

I frequently think about what my favorite restaurant would serve with the dish when I pick sides. Here are my favorites concerning this dish:

Broccoli or asparagus (sauteed)

Salad (preferably caesar's salad)

French rolls or breadsticks

And don't forget dessert! Just like tiramisu or gelato for strawberries!

This recipe is unbelievably simple, jam-packed with flavor, and a favorite dish from my family. The seasoned pulled chicken and fresh-cut vegetables marinated in spices all day making a perfect dinner to serve. This slow chicken pot cake with our daily hustle is what we wanted. Slow Cooker Pot Pie chicken is an easy solution for you to save yourself. Slow Cooker Pot pastries are the same as traditional pot pastries, but not embedded in a crust.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Slowcooker, Dinner, Lunch, etc…) To SAVE it for later…

Slow Cooker Chicken Pot Pie Recipe

Ingredients:

1 yellow onion, chopped

1 1/2 cups chopped carrots, chopped

1 1/2 cups sliced celery, chopped

1/4 cup of fresh parsley leaves, chopped

1 tsp paprika

1 tsp dried oregano

1 tsp salt

1 tsp pepper

1 cup chicken stock

2 (10.5 oz) cans of cream chicken condensed soup

1 to 3 (2lbs in total) boneless skinless chicken breasts

1 1/2 cups of frozen peas

1 can of corn

1 can of refrigerated biscuits, baked

Directions:

In a slow cooker dish, place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir to combine. The blend should be dense.

In the mixture, nestle the chicken breasts and spoon the mixture over the breasts for protection.

Cook for around 8 hours at low heat. Thirty minutes before the cooking period comes to an end, cut the breasts and shred the chicken using two forks. Take it back to the slow cooker and add the peas and corn. Stir and let it finished cooking.

Serve with a biscuit on top.

Tip:

Slow Cooker Chicken Pot is a full meal, so you don’t have to add a lot. Sometimes, if we want to spread food a little longer, we add something fresh at our side. A fresh tossed salad with a tangy dressing

Fresh fruits (or a fruit salad)

A bowl of blended olives, marinated peppadews, and champignons

An extra hand to soak up the garlic bread every single drop

When stored in the freezer, the slow cooker pot pie can hold approximately 4 days (store the biscuits apart from the rest).

SLOW COOKER CHICKEN POT PIE

Rebecca This recipe is unbelievably simple, jam-packed with flavor, and a favorite dish from my family. The seasoned pulled chicken and fresh-cut vegetables marinated in spices all day making a perfect… Main Dish Recipes SLOW COOKER CHICKEN POT PIE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 yellow onion, chopped
• 1 1/2 cups chopped carrots, chopped
• 1 1/2 cups sliced celery, chopped
• 1/4 cup of fresh parsley leaves, chopped
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper
• 1 cup chicken stock
• 2 (10.5 oz) cans of cream chicken condensed soup
• 1 to 3 (2lbs in total) boneless skinless chicken breasts
• 1 1/2 cups of frozen peas
• 1 can of corn
• 1 can of refrigerated biscuits, baked

Instructions

In a slow cooker dish, place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir to combine. The blend should be dense.

In the mixture, nestle the chicken breasts and spoon the mixture over the breasts for protection.

Cook for around 8 hours at low heat. Thirty minutes before the cooking period comes to an end, cut the breasts and shred the chicken using two forks. Take it back to the slow cooker and add the peas and corn. Stir and let it finished cooking.

Serve with a biscuit on top.

Tip:

Slow Cooker Chicken Pot is a full meal, so you don't have to add a lot. Sometimes, if we want to spread food a little longer, we add something fresh at our side. A fresh tossed salad with a tangy dressing

Fresh fruits (or a fruit salad)

A bowl of blended olives, marinated peppadews, and champignons

An extra hand to soak up the garlic bread every single drop

When stored in the freezer, the slow cooker pot pie can hold approximately 4 days (store the biscuits apart from the rest).