General Recipes

Prep Time: 15 mins | Cook Time: 45 mins | Rest Time: 5 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings

This Taco Stuffed Pepper Casserole is a total crowd-pleaser! This is a must-try recipe that you will surely love! Ready in just about an hour. Enjoy!

Ingredients:

3 bell peppers of any color, diced

14 oz. diced tomato with juice

2 c instant rice (Minute Rice)

1 package taco seasoning

1 onion, diced

⅓ c water

8 oz. tomato sauce

1 c cheddar cheese

1 ⅔ c beef broth

1 lb. ground beef

2 cloves garlic, minced

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.

Add the peppers, taco seasoning, and water. Stir everything until well incorporated. Simmer for 5 minutes or until the water is mostly gone.

In a 13×9-inch baking pan, add the rest of the ingredients aside from the cheese. Stir everything until well blended.

Cover the pan with foil, then place it in the preheated oven and bake for about 35 minutes or until the rice is cooked through.

Remove the cover, then scatter the cheese on top. Broil it for 2 more minutes or until melted.

Remove the casserole from the oven and let it sit at room temperature for at least 5 minutes.

Serve warm and enjoy!

Notes:

Top each serving with tomatoes, cilantro, sour cream, or green onions.

Feel free to add finely chopped jalapeno if you prefer.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 351 | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 89mg | Calcium: 185mg | Iron: 5mg

Taco Stuffed Pepper Casserole

Rebecca Prep Time: 15 mins | Cook Time: 45 mins | Rest Time: 5 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings This Taco Stuffed Pepper Casserole… General Recipes Taco Stuffed Pepper Casserole European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 351 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 bell peppers of any color, diced
• 14 oz. diced tomato with juice
• 2 c instant rice (Minute Rice)
• 1 package taco seasoning
• 1 onion, diced
• ⅓ c water
• 8 oz. tomato sauce
• 1 c cheddar cheese
• 1 ⅔ c beef broth
• 1 lb. ground beef
• 2 cloves garlic, minced

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.

Add the peppers, taco seasoning, and water. Stir everything until well incorporated. Simmer for 5 minutes or until the water is mostly gone.

In a 13x9-inch baking pan, add the rest of the ingredients aside from the cheese. Stir everything until well blended.

Cover the pan with foil, then place it in the preheated oven and bake for about 35 minutes or until the rice is cooked through.

Remove the cover, then scatter the cheese on top. Broil it for 2 more minutes or until melted.

Remove the casserole from the oven and let it sit at room temperature for at least 5 minutes.

Serve warm and enjoy!

Yield: 6 Servings

Made with very simple ingredients, this French Onion Beef Casserole will be the best thing you will ever have today! The combination of noodles, beef, and onion dip is simply the best! You have got to give this recipe a try! I’m telling you; it is worth all the time and effort. Enjoy!

Ingredients:

2 cans (10.75 oz. each) of condensed cream of mushroom soup

10 oz. dried egg noodles

1 (15 oz) jar Lay’s French Onion Dip

1 lb. lean ground beef

1 c French fried onions

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply non-stick spray to the inside of a 9×13-inch baking pan.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the egg noodles into the pot with boiling water, then cook for a few minutes until al dente. Drain and set aside.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat that surfaces.

Add the French onion dip and soups, then stir until well blended.

Add the cooked egg noodles into the skillet with the sauce, then toss to coat.

Transfer the mixture to the prepared baking pan and spread it evenly. Scatter the fried onions on top.

Place the pan in the preheated oven and bake for about 30 minutes or until done.

Remove the casserole from the oven and let it cool for a few minutes before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

French Onion Beef Casserole

Rebecca Yield: 6 Servings Made with very simple ingredients, this French Onion Beef Casserole will be the best thing you will ever have today! The combination of noodles, beef, and onion… General Recipes French Onion Beef Casserole European Print This

Serves: 6

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cans (10.75 oz. each) of condensed cream of mushroom soup
• 10 oz. dried egg noodles
• 1 (15 oz) jar Lay’s French Onion Dip
• 1 lb. lean ground beef
• 1 c French fried onions

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply non-stick spray to the inside of a 9×13-inch baking pan.

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the egg noodles into the pot with boiling water, then cook for a few minutes until al dente. Drain and set aside.

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated fat that surfaces.

Add the French onion dip and soups, then stir until well blended.

Add the cooked egg noodles into the skillet with the sauce, then toss to coat.

Transfer the mixture to the prepared baking pan and spread it evenly. Scatter the fried onions on top.

Place the pan in the preheated oven and bake for about 30 minutes or until done.

Remove the casserole from the oven and let it cool for a few minutes before serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Servings

This Chicken Fajita Casserole is perfect for a simple family dinner! In less than an hour, this dish is ready to be devoured! Gather all the ingredients and start prepping. Enjoy!

Ingredients:

4 oz. of cream cheese, softened

1 recipe of Taco Seasoning Mix or our Fajita Seasoning

1 small onion, sliced

1 c sour cream

Optional: garnish with avocado or guacamole, sour cream, and salsa. For spicy lovers add heat with hot sauce

1 tbsp olive oil

2 c cheddar cheese, grated

6 (4 to 6 oz each) boneless, skinless chicken thighs, or breasts, cut into 1-inch to 2-inch pieces

4 bell peppers, sliced (vary the colors to make it pretty!)

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place an oven-safe skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the chicken into the hot skillet, then cook for a few minutes or until they turn golden brown. Move them to a clean plate.

In the same skillet, add peppers and onions. Sauté for a few minutes just until soft.

Put the chicken back into the skillet. Add the sour cream, cream cheese, and taco seasoning as well. Stir everything until well incorporated.

Remove the skillet from the heat, then scatter the cheese over the chicken mixture covering it entirely.

Place the skillet in the preheated oven and bake the Chicken Fajita Casserole for about 20 minutes or until the cheese turns golden brown. Remove from the oven.

Top each serving with salsa, sour cream, guacamole, or avocado.

Serve and enjoy!

Notes:

Feel free to use about 5 cups of pre-cooked chicken for this recipe if you like.

You can use a greased casserole dish instead of an oven-safe skillet if you prefer.

Nutrition Facts:

Amount Per Serving: CALORIES: 395 | TOTAL FAT: 28g | SATURATED FAT: 13g | TRANS FAT: 1g | UNSATURATED FAT: 12g | CHOLESTEROL: 162mg | SODIUM: 439mg | CARBOHYDRATES: 9.4g | NET CARBOHYDRATES: 7.6g | FIBER: 1.8g | SUGAR: 4g | PROTEIN: 29g

Chicken Fajita Casserole (Keto and Low Carb)

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 8 Servings This Chicken Fajita Casserole is perfect for a simple family dinner! In… General Recipes Chicken Fajita Casserole (Keto and Low Carb) European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 395 calories 28 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 oz. of cream cheese, softened
• 1 recipe of Taco Seasoning Mix or our Fajita Seasoning
• 1 small onion, sliced
• 1 c sour cream
• Optional: garnish with avocado or guacamole, sour cream, and salsa. For spicy lovers add heat with hot sauce
• 1 tbsp olive oil
• 2 c cheddar cheese, grated
• 6 (4 to 6 oz each) boneless, skinless chicken thighs, or breasts, cut into 1-inch to 2-inch pieces
• 4 bell peppers, sliced (vary the colors to make it pretty!)

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Place an oven-safe skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the chicken into the hot skillet, then cook for a few minutes or until they turn golden brown. Move them to a clean plate.

In the same skillet, add peppers and onions. Sauté for a few minutes just until soft.

Put the chicken back into the skillet. Add the sour cream, cream cheese, and taco seasoning as well. Stir everything until well incorporated.

Remove the skillet from the heat, then scatter the cheese over the chicken mixture covering it entirely.

Place the skillet in the preheated oven and bake the Chicken Fajita Casserole for about 20 minutes or until the cheese turns golden brown. Remove from the oven.

Top each serving with salsa, sour cream, guacamole, or avocado.

Serve and enjoy!

Notes

Feel free to use about 5 cups of pre-cooked chicken for this recipe if you like. You can use a greased casserole dish instead of an oven-safe skillet if you prefer.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 6 Servings

I am so excited to share this recipe with you today because I know that you are going to love it! This One Pot Mexican Rice Casserole is a total family comfort food! This will only take you 30 minutes to prepare and cook. Don’t wait another minute not knowing how delicious this casserole is. Enjoy!

Ingredients:

1 c Long Grain White Rice

1 ½ c Beef Broth

1 lb. Ground Beef

½ c Salsa

1 c Shredded Cheese

1 Small Onion, Diced

1 15 oz. Can of Corn, Drained

2 tbsp Taco Seasoning

8 oz. Tomato Sauce

1 tsp Garlic Powder

Salt & Pepper, To Taste

Directions:

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Sprinkle salt and pepper to season. Remove any accumulated fat that surfaces.

Add the taco seasoning and garlic powder over the ground beef, then stir until well incorporated.

Add the salsa, corn, rice, and tomato sauce. Stir everything to combine.

Allow the mixture to boil, then cover the skillet with the lid. Turn the heat down to low and simmer everything for about 20 minutes or until the rice is cooked through.

Scatter the shredded cheese over the rice casserole, then cover it with the lid. Cook for 3 more minutes or until the cheese has melted completely.

Remove from the heat and let it rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

I highly suggest using long-grain rice for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1Cup | Calories: 346 kcal

One Pot Mexican Rice Casserole

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 6 Servings I am so excited to share this recipe with you today because… General Recipes One Pot Mexican Rice Casserole European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 346 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c Long Grain White Rice
• 1 ½ c Beef Broth
• 1 lb. Ground Beef
• ½ c Salsa
• 1 c Shredded Cheese
• 1 Small Onion, Diced
• 1 15 oz. Can of Corn, Drained
• 2 tbsp Taco Seasoning
• 8 oz. Tomato Sauce
• 1 tsp Garlic Powder
• Salt & Pepper, To Taste

Instructions

Place a large skillet on the stove and turn the heat to medium-high. Add the ground beef, then cook for a few minutes until crumbly and brown. Sprinkle salt and pepper to season. Remove any accumulated fat that surfaces.

Add the taco seasoning and garlic powder over the ground beef, then stir until well incorporated.

Add the salsa, corn, rice, and tomato sauce. Stir everything to combine.

Allow the mixture to boil, then cover the skillet with the lid. Turn the heat down to low and simmer everything for about 20 minutes or until the rice is cooked through.

Scatter the shredded cheese over the rice casserole, then cover it with the lid. Cook for 3 more minutes or until the cheese has melted completely.

Remove from the heat and let it rest for a few minutes at room temperature.

Serve and enjoy!

Notes

I highly suggest using long-grain rice for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 20 mins | Yield: 6 Servings

This amazing recipe is what you just need today! Whether you are having guests over or just a simple family dinner, these Crockpot Cheesy Potatoes are perfect! Enjoy the cheesy taste in each bite! All you need for this recipe are simple ingredients. I’m pretty sure you already have some of them! What are you waiting for? It is time to go to your kitchen and start prepping! Just follow these easy steps for they will guide you to perfection. Enjoy!

Ingredients:

1 10.5 ounces can cream of chicken soup

Salt and pepper

1/2 teaspoon onion powder

1 32-ounce bag of frozen diced potatoes

4 tablespoons butter, melted

1 c sour cream

2 1/2 c shredded cheddar cheese

1 medium onion, diced

1/2 teaspoon garlic powder

Directions:

Crockpot Method:

Add onions, garlic powder, potatoes, 1 1/2 c shredded cheese, sour cream, onion powder, butter, salt, and pepper into the crockpot. Stir everything to mix.

Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.

Stir in the rest of the cheese until well blended. Cook for 15 more minutes. Dish out!

Serve and enjoy!

Oven Method:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a baking dish. Add all the ingredients to it. Top with cheese.

Cover the entire baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake for about 45 minutes.

Remove the cover and bake for 10 more minutes or until the cheese becomes golden brown.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 0g | Calories: 340 kcal | Carbohydrates: 3g | Protein: 12g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 392mg | Potassium: 126mg | Fiber: 0g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 1.7mg | Calcium: 388mg | Iron: 0.4mg

Crockpot Cheesy Potatoes

Rebecca Prep Time: 5 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 20 mins | Yield: 6 Servings This amazing recipe is what you just need… General Recipes Crockpot Cheesy Potatoes European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 4 hrs 15 mins 4 hrs 15 mins

Nutrition facts: 340 calories 30 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 10.5 ounces can cream of chicken soup
• Salt and pepper
• 1/2 teaspoon onion powder
• 1 32-ounce bag of frozen diced potatoes
• 4 tablespoons butter, melted
• 1 c sour cream
• 2 1/2 c shredded cheddar cheese
• 1 medium onion, diced
• 1/2 teaspoon garlic powder

Instructions

Crockpot Method:

Add onions, garlic powder, potatoes, 1 1/2 c shredded cheese, sour cream, onion powder, butter, salt, and pepper into the crockpot. Stir everything to mix.

Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.

Stir in the rest of the cheese until well blended. Cook for 15 more minutes. Dish out!

Serve and enjoy!

Oven Method:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a baking dish. Add all the ingredients to it. Top with cheese.

Cover the entire baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake for about 45 minutes.

Remove the cover and bake for 10 more minutes or until the cheese becomes golden brown.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings

Easy, delicious, and simply the best! This Crockpot Goulash is one to try! 6 hours of preparation and cooking time is so worth it once you taste it! Enjoy the flavors of cheese, ground beef, tomatoes, and a lot more in one dish!

Ingredients:

1.5 c Beef broth, Low sodium

1.5 lbs. Ground beef

1 c Peppers, a Combination of green and red peppers, finely chopped

2 cans crushed tomatoes, 14.5 oz. cans

1-2 tablespoons Italian seasoning

1 can diced tomato, 14.5 oz. cans

Pepper to taste

2 Bay leaves

2 tablespoons Soy sauce, Low sodium

3 c Elbow macaroni, Uncooked

1/2-1 c Cheddar cheese, Shredded, Optional

Salt to taste

2 cloves Garlic, Finely Minced

1 tablespoon Worcestershire sauce

1 tbsp Fresh parsley, For garnish

1.5 c. Water

1 c Onion, finely chopped

Directions:

Place a large pan on the stove and turn the heat to medium-high.

Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

Move the browned beef into a 6-quart slow cooker.

Add water, crushed tomatoes, bay leaves, garlic, Italian seasoning, peppers, Worcestershire sauce, broth, onion, soy sauce, pepper, salt, and pepper into the slow cooker with the ground beef. Stir everything to combine.

Cover and seal the slow cooker, then cook everything for about 3 1/2 hours on a high setting.

Stir in the macaroni to combine. Cover and seal the slow cooker again, then cook the macaroni for 20 more minutes.

Remove the bay leaves from the slow cooker, then add the cheese. Stir to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes:

I do not recommend freezing this dish.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 675 kcal | Carbohydrates: 71g | Protein: 37g | Fat: 27g | Saturated fat: 11g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 1130mg | Fiber: 7g | Sugar: 12g | Vitamin A: 631IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 6mg

EASY CROCKPOT GOULASH

Rebecca Prep Time: 10 mins | Cook Time: 6 hrs | Total Time: 6 hrs 10 mins | Yield: 6 Servings Easy, delicious, and simply the best! This Crockpot Goulash is… General Recipes EASY CROCKPOT GOULASH European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 6 hrs 6 hrs

Nutrition facts: 675 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5 c Beef broth, Low sodium
• 1.5 lbs. Ground beef
• 1 c Peppers, a Combination of green and red peppers, finely chopped
• 2 cans crushed tomatoes, 14.5 oz. cans
• 1-2 tablespoons Italian seasoning
• 1 can diced tomato, 14.5 oz. cans
• Pepper to taste
• 2 Bay leaves
• 2 tablespoons Soy sauce, Low sodium
• 3 c Elbow macaroni, Uncooked
• 1/2-1 c Cheddar cheese, Shredded, Optional
• Salt to taste
• 2 cloves Garlic, Finely Minced
• 1 tablespoon Worcestershire sauce
• 1 tbsp Fresh parsley, For garnish
• 1.5 c. Water
• 1 c Onion, finely chopped

Instructions

Place a large pan on the stove and turn the heat to medium-high.

Add the ground beef into the skillet, then cook for a few minutes until crumbly and brown. Discard any accumulated fat.

Move the browned beef into a 6-quart slow cooker.

Add water, crushed tomatoes, bay leaves, garlic, Italian seasoning, peppers, Worcestershire sauce, broth, onion, soy sauce, pepper, salt, and pepper into the slow cooker with the ground beef. Stir everything to combine.

Cover and seal the slow cooker, then cook everything for about 3 1/2 hours on a high setting.

Stir in the macaroni to combine. Cover and seal the slow cooker again, then cook the macaroni for 20 more minutes.

Remove the bay leaves from the slow cooker, then add the cheese. Stir to combine.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Notes

I do not recommend freezing this dish. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

I am so excited to share this recipe with you today because I know for sure that you are going to love it! This Slow Cooker Chicken Pot Pie is cooked to perfection for about 8 hours! Just imagine all the flavors after several hours of cooking it! You will not be disappointed with this recipe at all!

Ingredients:

1 tsp dried oregano

1 can (15 oz.) of corn

2 cans (10.5 oz. each) of cream of chicken condensed soup

1 ½ c frozen peas

¼ c fresh parsley leaves, chopped

1 yellow onion, chopped

1 tsp ground black pepper

1 can (16.3 oz.) of refrigerated biscuits, baked

1 ½ c celery, chopped

3-4 boneless, skinless chicken breasts, totaling 2 pounds

1 ½ c carrots, chopped

1 tsp kosher salt

1 tsp paprika

1 c chicken stock

Directions:

In a slow cooker, add celery, oregano, chicken soup, salt, chicken stock, onion, pepper, carrots, and parsley. Stir everything to combine. Lay the chicken breasts on top and spoon them over to cover them.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

About 30 minutes before the cooking time ends, transfer the chicken breasts onto a clean plate. Use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker together with corn and peas. Give it a good stir until well combined.

Cook for 30 more minutes. Dish out!

Top each serving with a biscuit.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 386

Slow Cooker Chicken Pot Pie

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings I am so excited to share this recipe with you… General Recipes Slow Cooker Chicken Pot Pie European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 386 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tsp dried oregano
• 1 can (15 oz.) of corn
• 2 cans (10.5 oz. each) of cream of chicken condensed soup
• 1 ½ c frozen peas
• ¼ c fresh parsley leaves, chopped
• 1 yellow onion, chopped
• 1 tsp ground black pepper
• 1 can (16.3 oz.) of refrigerated biscuits, baked
• 1 ½ c celery, chopped
• 3-4 boneless, skinless chicken breasts, totaling 2 pounds
• 1 ½ c carrots, chopped
• 1 tsp kosher salt
• 1 tsp paprika
• 1 c chicken stock

Instructions

In a slow cooker, add celery, oregano, chicken soup, salt, chicken stock, onion, pepper, carrots, and parsley. Stir everything to combine. Lay the chicken breasts on top and spoon them over to cover them.

Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.

About 30 minutes before the cooking time ends, transfer the chicken breasts onto a clean plate. Use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker together with corn and peas. Give it a good stir until well combined.

Cook for 30 more minutes. Dish out!

Top each serving with a biscuit.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Yield: 4 Servings

Loaded with spectacular flavors, this Slow Cooker Greek Chicken is perfect for any occasion! It may take you about 3 hours to prepare and cook this but I promise you that it is worth the wait!

Ingredients:

1 tbsp minced garlic from about 3 large cloves

1/4 tsp ground black pepper

1 c Kalamata olives, drained

Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)

2 lbs. boneless, skinless chicken breasts or thighs

1 tsp honey

1 tsp dried oregano

1 jar roasted red peppers (12 oz), drained and chopped

1 tsp dried thyme leaves

1/2 tsp kosher salt

3 tbsp red wine vinegar

1/2 c feta cheese, optional for serving

1 medium red onion, cut into 1/2-inch chunks

1 tbsp extra-virgin olive oil

Directions:

Apply cooking spray to the inside of a 5-quart slow cooker.

Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.

Sprinkle salt and pepper over the chicken, then toss to coat.

Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.

Add the onions, pepper, and olives around the chicken pieces.

Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.

Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!

Top each serving with freshly chopped herbs and feta cheese.

Serve and enjoy!

Notes:

Leftovers can last up to 4 days in the fridge. Reheat them for a few minutes before serving again.

Nutrition Facts

CALORIES: 399 kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g

Slow Cooker Greek Chicken

Rebecca Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Yield: 4 Servings Loaded with spectacular flavors, this Slow Cooker Greek Chicken is… General Recipes Slow Cooker Greek Chicken European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 3 hrs 3 hrs

Nutrition facts: 399 calories 17 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp minced garlic from about 3 large cloves
• 1/4 tsp ground black pepper
• 1 c Kalamata olives, drained
• Chopped fresh herbs: any mix of basil, parsley, or thyme, optional for serving (I used fresh thyme)
• 2 lbs. boneless, skinless chicken breasts or thighs
• 1 tsp honey
• 1 tsp dried oregano
• 1 jar roasted red peppers (12 oz), drained and chopped
• 1 tsp dried thyme leaves
• 1/2 tsp kosher salt
• 3 tbsp red wine vinegar
• 1/2 c feta cheese, optional for serving
• 1 medium red onion, cut into 1/2-inch chunks
• 1 tbsp extra-virgin olive oil

Instructions

Apply cooking spray to the inside of a 5-quart slow cooker.

Place a large skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.

Add chicken into the hot skillet, then sear each side for about 2 minutes or until golden brown.

Sprinkle salt and pepper over the chicken, then toss to coat.

Lay the chicken pieces into the hot skillet, then sear each side for about 2 minutes or until brown. Transfer them into the prepared slow cooker.

Add the onions, pepper, and olives around the chicken pieces.

Combine honey, thyme, garlic, oregano, and red wine vinegar in a bowl. Stir to combine and pour it on top of the chicken.

Cover and seal the slow cooker, then cook everything for 1 1/2 hours to 2 hours on a high setting or 3 to 4 hours on a low setting. Dish out!

Top each serving with freshly chopped herbs and feta cheese.

Serve and enjoy!

Notes

Leftovers can last up to 4 days in the fridge. Reheat them for a few minutes before serving again. Nutrition Facts

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings

This dish is packed with delicious flavors! From the rice to the meat, this is a complete meal that the whole family is going to love. Enjoy!

Ingredients:

1 ¼ c white long-grain rice, uncooked

1 small green bell pepper, sliced

½ c yellow onion, diced

10.75 ounces cream of chicken soup

1 c cheddar cheese, shredded

A pinch of red pepper flakes, optional

3 tbsp olive oil, separated

½ c sour cream

2 tbsp butter

2 cloves garlic, minced

11 ounces sausage

1 small red bell pepper, sliced

¾ c milk

2 ½ c chicken broth

Directions:

Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Cut the sausage into 1/2-inch slices, then put them into the pot. Stir and cook for a few minutes until they turn brown.

Transfer them to a clean plate.

In the same pot, add 2 tbsp of butter and allow it to melt. Add the onions and garlic, then sauté for about 5 minutes or until soft and aromatic.

Add 1 tbsp of olive oil and chicken broth, then scrape the bottom of the pot to deglaze it. Let the mixture boil.

Add the rice, then cover the pot with the lid and turn the heat down to medium. Let it simmer for 10 minutes.

Add bell peppers and cook for 5 more minutes, covered.

Remove the pot from the heat and allow the rice mixture to rest for at least 10 minutes. Put it back on the stove and turn the heat to low. Stir in sour cream, cheese, milk, and sausage to combine. Top with red pepper flakes.

Serve and enjoy!

Notes:

Feel free to use any meat for this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 521 kcal | Carbohydrates: 25g | Protein: 18g | Fat: 39g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1227mg | Potassium: 438mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 50mg | Calcium: 224mg | Iron: 2mg

Sausage and Rice - One Pot!

Rebecca Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 6 Servings This dish is packed with delicious flavors! From the rice to the… General Recipes Sausage and Rice – One Pot! European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 521 calories 39 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ¼ c white long-grain rice, uncooked
• 1 small green bell pepper, sliced
• ½ c yellow onion, diced
• 10.75 ounces cream of chicken soup
• 1 c cheddar cheese, shredded
• A pinch of red pepper flakes, optional
• 3 tbsp olive oil, separated
• ½ c sour cream
• 2 tbsp butter
• 2 cloves garlic, minced
• 11 ounces sausage
• 1 small red bell pepper, sliced
• ¾ c milk
• 2 ½ c chicken broth

Instructions

Place a large pot on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.

Cut the sausage into 1/2-inch slices, then put them into the pot. Stir and cook for a few minutes until they turn brown.

Transfer them to a clean plate.

In the same pot, add 2 tbsp of butter and allow it to melt. Add the onions and garlic, then sauté for about 5 minutes or until soft and aromatic.

Add 1 tbsp of olive oil and chicken broth, then scrape the bottom of the pot to deglaze it. Let the mixture boil.

Add the rice, then cover the pot with the lid and turn the heat down to medium. Let it simmer for 10 minutes.

Add bell peppers and cook for 5 more minutes, covered.

Remove the pot from the heat and allow the rice mixture to rest for at least 10 minutes. Put it back on the stove and turn the heat to low. Stir in sour cream, cheese, milk, and sausage to combine. Top with red pepper flakes.

Serve and enjoy!

Notes

Feel free to use any meat for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings

This recipe was made with the use of a crockpot! In just about 2 hours, this dish is ready for serving! Dinner with your loved ones will surely be amazing! I have listed all the things you will be needing so you just have to follow them step by step and you are good to go! I can’t think of any reason why you shouldn’t give this recipe a try. It is super easy to make and insanely delicious. Try it now!

Ingredients:

1/2 c Chicken Broth

1 c Salsa Con Queso

1 8 ounces Bag of Shredded Mexican Blend Cheese

1/2 Bag Tortilla Chips

3 tablespoons taco seasoning

2 Boneless Chicken Breasts

1 c of Salsa, Mild, but you can use medium or hot if you prefer

Directions:

In a crockpot, lay the chicken breasts to the bottom.

Pour the chicken broth over the chicken breasts followed by the taco seasoning.

Cover and seal the crockpot, then cook the chicken for about an hour in a high setting.

Put 1/2 of the salsa, then stir until well incorporated. Cover and seal again, then cook for 2 more hours.

Use two forks to shred the chicken into small pieces. Add the rest of the salsa and salsa con queso, then stir to combine.

Cover and seal, then cook for another 30 minutes.

Turn the heat to high and cook for 10 more minutes.

Lay 15 chips onto a serving plate, then top each with the chicken mixture followed by shredded cheese.

Serve right away. Enjoy!

Notes:

Feel free to broil the nachos for about 35 seconds to melt the cheese.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: CALORIES: 558 | TOTAL FAT: 30g | SATURATED FAT: 13g | TRANS FAT: 0g | UNSATURATED FAT: 15g | CHOLESTEROL: 111mg | SODIUM: 1860mg | CARBOHYDRATES: 34g | FIBER: 4g | SUGAR: 6g | PROTEIN: 37g

Crockpot Chicken Nachos

Rebecca Prep Time: 10 mins | Cook Time: 1 hr 30 mins | Total Time: 1 hr 40 mins | Yield: 4 Servings This recipe was made with the use of… General Recipes Crockpot Chicken Nachos European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 558 calories 30 fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 1/2 c Chicken Broth
• 1 c Salsa Con Queso
• 1 8 ounces Bag of Shredded Mexican Blend Cheese
• 1/2 Bag Tortilla Chips
• 3 tablespoons taco seasoning
• 2 Boneless Chicken Breasts
• 1 c of Salsa, Mild, but you can use medium or hot if you prefer

Instructions

In a crockpot, lay the chicken breasts to the bottom.

Pour the chicken broth over the chicken breasts followed by the taco seasoning.

Cover and seal the crockpot, then cook the chicken for about an hour in a high setting.

Put 1/2 of the salsa, then stir until well incorporated. Cover and seal again, then cook for 2 more hours.

Use two forks to shred the chicken into small pieces. Add the rest of the salsa and salsa con queso, then stir to combine.

Cover and seal, then cook for another 30 minutes.

Turn the heat to high and cook for 10 more minutes.

Lay 15 chips onto a serving plate, then top each with the chicken mixture followed by shredded cheese.

Serve right away. Enjoy!

Notes

Feel free to broil the nachos for about 35 seconds to melt the cheese. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.