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Creamy Chicken Soft Tacos
Creamy Chicken Soft Tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 ounces) salsa
1 cup sour cream
6-8 flour tortillas

Place chicken in greased 3 1/2 to 4 1/2 quart slow cooker.  Pour salsa over the top.  Cover and cook on high heat 6-8 hours or on low heat 10-12 hours.  Shred chicken by pulling apart with two forks.  During last hour of cooking, stir in sour cream.  Makes 6-8 servings.

Fold chicken inside warm flour tortillas.

This is another SUPER SIMPLE crockpot meal we love.  We don't add the sour cream and usually use Medium salsa (it's not spicy once cooked) and it has plenty of flavor.  Literally, frozen chicken and a jar of salsa.  That's it! And you can't beat the cleanup!
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Crockpot Lasagna
Crockpot Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 teaspoon Italian seasoning
1 jar (28 ounces) spaghetti sauce
1/4 cup water
1 carton (16 ounces) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in slow cooker. Then layer half of the sauce and water, half of cottage cheese, and half of mozzarella cheese over beef.  Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Crockpot meals have been my go to since Evie arrived.  This is by far the easiest lasagna I've ever  made. Caleb hates cottage cheese but you don't notice it in this. Also, make sure you add the full 28 ounces of sauce.  I added a normal jar of 24 oz the first time and it was too dry.  Enjoy!
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Fresh Corn Salad
Fresh Corn Salad
Recipe courtesy of Ina Garten

Fresh Corn Salad
Total Time:
13 min
Prep:
10 min
Cook:
3 min
Yield:4 to 6 servings
Level:Easy
Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves
ADD CHECKED ITEMS TO GROCERY LIST
Directions

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
1999, The Barefoot Contessa Cookbook, All Rights Reserved
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Layered Chocolate Pudding Dessert with Salted Pecan Crust

Layered Chocolate Pudding Dessert with Salted Pecan Crust

Prep: 25 Minutes Level: Easy 
Cook: 20 Minutes Serves: 24 

Ingredients

  •  FOR THE SALTED PECAN CRUST:
  • 1-1/2 cup All-purpose Flour
  • 1/2 cup Packed Brown Sugar
  • 3/4 teaspoons Kosher Salt
  • 1/3 cup Finely Chopped Pecans
  • 9 Tablespoons Cold Unsalted Butter
  •  FOR THE CREAM CHEESE LAYER:
  • 12 ounces, weight Cream Cheese, Softened
  • 1-1/2 cup Powdered Sugar
  • 12 ounces, weight Cool Whip, Divided (1 1/2 Cups For Cream Cheese Layer, Remaining For Cool Whip Layer)
  •  FOR THE CHOCOLATE PUDDING LAYER:
  • 2 boxes (3.9 Oz. Size) Chocolate Fudge Instant Pudding & Pie Filling
  • 4 cups Cold Whole Milk
  •  FOR THE COOL WHIP LAYER:
  •  Remaining Cool Whip From Cream Cheese Layer
  • 2 ounces, weight Shaved Dark Chocolate From A Bar

Preparation

For the salted pecan crust:
Preheat oven to 325° F.

In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18–20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.

For the cream cheese layer:
With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.

For the chocolate pudding layer:
In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.

For the Cool Whip layer:
Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.

This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.
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Oven Cooked Carrots from Winnifred Jardine



1 pound carrots peeled, cut into 1/2 to 1 inch pieces.
Put 2 tbs. butter into a baking dish with carrots, 1 tsp. sugar, 1/4 tsp. salt and 2 Tbs. water.
Cover. Bake 350 degrees for 30-45 min.  Serves 4.

This is easy to make and great with an oven cooked meal.
May be microwaved on high for 6 minutes.
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Crockpot Minestrone Soup - Paleo



 Crockpot Minestrone Soup from OurPaleoLife.com

A friend of ours made this on Christmas Eve and while it's different than a traditional Minestrone, it was absolutely delicious... and healthy!  We prefer it with a mild versus spicy sausage.  And a full 8 hours is best.

A simple crockpot minestrone soup with no beans or pasta. You can leave out the pork for a vegan meal.
Serves: 6-8
Ingredients
  • 2 Tbsp Olive Oil
  • 1 Yellow Sweet Potato, diced
  • 1 cup Carrots, diced
  • 2 Celery Stalks, diced
  • 2 Zucchini Squash, diced
  • 2 Shallots, diced
  • 2 cloves Garlic, minced
  • 28 oz Chicken or Vegetable Broth
  • 28 oz can Diced Tomatoes w/ Juice
  • ½ cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped
  • 2 Bay Leaves
  • 2 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Parsley
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Sea Salt
  • 1-1/2 lb Ground Pork Sausage (optional)
Instructions
  1. Place the olive oil in the bottom of the crock pot.
  2. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot.
  3. Pour in the chicken (or vegetable) broth.
  4. Add the entire can (including juice) of diced tomatoes.
  5. Add the frozen spinach (no need to thaw and drain, just add it frozen).
  6. Add in the oregano, basil, parsley, cayenne, and salt.
  7. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours (I prefer 8 hours).
  8. About 2 hours before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon.
  9. Once the pork is cooked through (no pink), add it to the crock pot and mix it all together.
  10. Remove bay leaves before serving.
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bruschetta (tomato & basil)



6 or 7 ripe plum or roma tomatoes
2 cloves of garlic, minced
6-8 fresh basil leaves, chopped
1 T EVOO
1 t balsamic vinegar
salt and pepper to taste

Mix all ingredients together.

1 baguette
1/4 cup olive oil

Cut bread thin. 1/2" is perfect. Cut diagonally. Coat slices in olive oil, put on cookie sheet olive oil side down in 450 degree oven for 5 min. top rack or until bread begins to turn golden brown.

Top bread with tomato mix right before serving or bread may get soggy.