Fiesta Chicken Soup Recipe {Slow Cooker Recipe}

Fiesta Chicken Soup
My family loves Mexican food. Since we’ve been eating healthy the past two years I’ve tried to find Mexican recipes that are healthy and delicious. This recipe for Fiesta Chicken Soup is one of my family’s favorites. It’s so easy to make, simply throw ingredients in the slow cooker and go about your business. At dinner time you’ll have a delicious recipe that your family will love. [Read more...]

Make-Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole

If you’ve got family staying with you, or just have all the kids home from school and want to feed a small crowd something hearty and simple tomorrow morning, here’s a recipe I like to bring out around the holidays and I thought you might like it too!
★ The great thing about this, is you can pour it all in the dish and cover it before you go to bed, and then stick it in the oven while the coffee’s brewing in the morning!

Breakfast Casserole
  • 1 can crescent rolls (I used 2, in a giant roasting pan, for my little crowd)
  • 1 dozen eggs (or thereabouts…)
  • 2 c. shredded cheese (Got any stored in the freezer?  This would be a perfect use!)
  • 1 lb. cooked breakfast meat (Sausage, ham, bacon – whatever you have on hand.  One time I even used Bacon Bits.  It was not too bad actually.)
  • Salt and pepper to taste
  • Salsa, chiles, mushroom, onions, etc if you like it fancy!

Directions:

  1. Grease a 9 x 13 inch casserole dish. 
  2. Flatten out your unbaked crescent rolls in the bottom for the “crust”.  (If you’re spreading it thickly, you might want to stick it in the oven for 5 minutes while you get the rest ready – that way you make sure it’s not doughy at the end.)
  3. Pour cooked meat evenly over “crust”.
  4. Pour beaten eggs over the meat.
  5. Pour cheese over layer of eggs.
  6. Bake at 350 degrees for 35 – 45 minutes or until set (this time varies depending on how many eggs you used).
  7. Cool 10 minutes before cutting into squares and serve!

Crock-Pot Cola Ham Recipe (Yum!)

Crock-Pot Cola Ham

Easter is coming, and I’m already stressing out about how to get everything cooked and on the table at the same time for the BIG Meal.  I know some people have this down to a science, but I’m just not one of them!  Crock-Pot Cola Ham my favorite go to recipe for an easy and delicious main dish.

[Read more...]

Easter Cupcakes Recipe

  Easter cupcakes recipe
With Easter just right around the corner I’ve been thinking about fun recipes that I can make with my kids. Since they are a little older now, they love to get in the kitchen with me and cook. This Easter cupcakes recipe is so cute and easy it will be so much fun to make together. I’ve included the full recipe below with step by step instructions.

[Read more...]

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe on Time2saveworkshops.com

Kasey here, I have barely cooked the past couple of months because I’ve felt so yucky from morning sickness. (In case you missed my announcement on Mother’s Day we are expecting a new addition in November of this year.) I made it up to my family today by making our favorite Best Buttermilk Pie before Gary starts a new AdvoCare 24-day challenge this week. If you haven’t tried Buttermilk Pie, it is simply amazing!!! One of my absolute favorite desserts, it melts in your mouth and it’s so so easy to make.

buttermilk pie moms recipe

This particular recipe, comes straight from my mama’s kitchen. She made me this precious handwritten recipe book when I first got married 17 years ago. By far, it is the most used recipe book in my kitchen. It includes all my family’s favorite recipes. Since it’s not a “secret” recipe I thought I’d share with you.

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe

Ingredients

  • 1 tablespoon flour
  • 1 cup sugar
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • pinch salt
  • 1 unbaked regular 9 inch pie shell

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine flour, sugar, and butter in a bowl and mix well.
  3. Add eggs one at a time, beating well after each one.
  4. Add buttermilk, vanilla, and salt.
  5. Pour into pie shell and bake for 40 to 45 minutes until the middle is softly set.
  6. I usually bake mine 50 minutes, but it will depend on how hot your oven cooks.
  7. During the last 5 minutes of cooking, move pie to bottom shelf of oven to crisp crust.
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Crockpot Cheesy Chicken Potato Chowder Recipe

Crockpot Cheesy Chicken Potato Chowder Recipe

Jamie here!  Based on Wikipedia, I think I could possibly be kicked off the internet for calling something made with Velveeta a chowder – but this recipe is too thick to be called a soup and too creamy to be called a stew.  And it’s too awesome to not share with you ;)

Feel the need to go pin a healthy recipe after just READING this one? ;)  Kasey has been doing clean eating and living a healthy Advocare lifestyle for awhile now and along the way she’s come up with some FABULOUS Advocare Recipes

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Yesterday was  a day that demanded comfort food (and naps!).  It was rainy & cold and the kids were home sick, so I couldn’t go out to the grocery to get supplies for chili, or chicken noodle soup, or any of my stand-by comfort food meals.  After rooting around, I came up with chicken breasts, a bag of frozen hash-brown potatoes, some leftover Velveeta, and a couple odds and ends in the canned goods department.  There’s nothing at all I don’t like about those ingredients, so putting them together was a no-brainer.  What resulted was a HUGE HIT for my family!

Here’s how to make an easy, tummy-warming, and diet-murdering, slow cooker soup:


What you need:

  • 2 Chicken Breasts (Frozen will work just fine)
  • 1 30 oz Bag Frozen Hasbrown Potatoes
  • 1/3 of a 2 lb Block of Velveeta *See note at bottom if you don’t have this
  • 1 Can Cream of Mushroom
  • 1 Can Cream of Chicken
  • 3 Cubes Chicken Bouillion
  • 3 Cups Water
  • 1 1/2 Cup Milk
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Montreal Steak Seasoning (if you don’t have that it’s ok, just add a little pepper)
  • 1/2 Onion, diced small
  • Optional: Add in a few shredded carrots at the beginning as well (I wish I’d had some to shred in there, but didn’t this time :( )

Directions:

  1. Crank your crockpot up to Low, and put items in this order:
    1)
    Chicken Boullion cubes, onion, garlic on the bottom
    2) Hashbrowns
    3) Chicken breasts.
    4) Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won’t dry out.  Cube up your Velveeta and toss those in (You don’t want it resting on the bottom or the sides, or it might get burnt)
  2. Let it cook on low for 4 hours.  Then, take out the chicken and cut it up into chunks.  Your potatoes will be very soft by the end (think mashed potatoes) – so it will be nicer to have chicken chunks instead of shreds so there’s something to actually bite into.  Return the chicken to the crockpot and cook for another hour on low.  (It’s ok if it needs to sit there on warm for longer than an hour – mine sat there for 2 hours, waiting for bathtime to be finished.)

*This is also the point where you’ll want to stir, taste, add more milk/water to thin it – or thicken it with some potato flakes to get it just how you like it.  (I stirred in a 1/2 pouch of Betty Crocker Loaded Potato Flakes, to make it go a little further for my hoarde of hungry boys)

To Serve: Ladle into bowls and top with shredded cheese & bacon bits. Voila!

This was absolutely scrumptious – and my husband and boys went back for seconds!!

TIP: If you’re don’t have Velveeta, pull out a box of mac & cheese and use the whole packet of powdered cheese.  You’ll want to sub out some of the water with milk (and maybe even a little sour cream or cream cheese) to make it creamier, like a cheese sauce should be.  I’ve done this – and it works out just fine!

Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Crockpot Cheesy Chicken Potato Chowder (You’ll lick the bowl!)

Ingredients

  • 2 Chicken Breasts (Frozen will work just fine)
  • 1 30 oz Bag Frozen Hasbrown Potatoes
  • 1/3 - 1/2 of a 2lb Block of Velveeta *See note at bottom if you don't have this
  • 1 Can Cream of Mushroom
  • 1 Can Cream of Chicken
  • 3 Cubes Chicken Bouillion
  • 3 Cups Water
  • 1/2 Cup Milk
  • 1 Tsp Minced Garlic
  • 1/2 Tsp Montreal Steak Seasoning (or a pinch of pepper)
  • 1/2 Onion, diced small
  • Optional: a few shredded carrots added at the beginnning

Instructions

  1. Turn your Crockpot on Low and add the Chicken Bouillion cubes, onion,and garlic on the bottom of the pot.
  2. Add the entire bag of frozen hasbrowns.
  3. Place the chicken breasts on top of those
  4. Pour in water, milk and cream soups, making sure the cream soups cover up the chicken so they won't dry out while cooking
  5. Cube up your Velveeta and toss in (You don't want it resting on the bottom or the sides, or it might get burnt)
  6. After cooking on LOW for 4 hours, take out the chicken and cut it up into chunks.
  7. Return to the pot to cook for another hour on Low.
  8. Adjust consistency to taste - add milk to thin, or add potato flakes to thicken.
  9. To Serve: Ladle into bowls and top with shredded cheese & bacon bits.
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chalupas-crockpot

You may also want to check out our library of Slow Cooker Recipes for more meals to warm up to!