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Dependable Eats

Crock-Pot Taco Chicken

This is a great set-it-and-forget-it recipe that is another terrific option for Taco Tuesday.

Ingredients

  • 1 pgk taco seasoning
  • 2 lb boneless, skinless chicken breasts
  • 1 jar salsa

Directions

  • Dump all ingredients in Crock-Pot
  • Stir and cook on high for 4-6 hours or low for 6-8 hours
  • Shred with fork
  • Use in tacos and salads, and enjoy!
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Cafe Rio Chicken

Found this recipe on Pinterest and it has become a staple in our household. Make a big batch on the weekend and use throughout the week in salads, burritos, tacos, wraps, etc.

Ingredients

  • 2 lb boneless, skinless chicken breasts
  • 1/2 small bottle Zesty Italian dressing
  • 1/2 Tbsp minced garlic
  • 1 pkg Ranch dressing mix, mixed with 1/2 cup water
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp ground cumin

Directions

  • Place all ingredients in Crock-Pot
  • Cook on high for 5-6 hours or on low for 8 hours
  • Shred with fork

Crock-Pot Cream Cheese Chicken Chili

Canned vegetables make it quick and easy to prepare, and the Crock-Pot does the hard work for you. I’ve made with both fresh and frozen chicken.

Ingredients

  • 2 boneless, skinless chicken breasts (frozen or fresh)
  • 1 can Rotel diced tomatoes with green chilies
  • 1 can corn kernels (do not drain)
  • 1 can black beans (drained and rinsed)
  • 1 pkg Ranch dressing mix
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 8 oz pkg cream cheese

Directions

  • Put chicken in Crock-Pot
  • Top with tomatoes, corn, black beans, Ranch dressing mix, cumin, chili powder and onion powder; stir to combine
  • Top with cream cheese
  • Cook on low for 6-8 hours (less if using fresh chicken), stirring to blend in the cheese
  • Shred the chicken and return to Crock-Pot
  • Serve as soup or over rice

Italian Chicken and Potatoes

This slow cooker meal goes great with peas and tastes even better as leftovers the next day.

Ingredients

  • 6 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup bottled Italian salad dressing
  • 2 Tbsp Italian seasonings
  • 1/2 cup grated Parmesan cheese
  • 8 medium potatoes, peeled and cut in wedges (or small red potatoes)

Directions

  • Season chicken with salt and pepper and place in bottom of large Crock-Pot
  • Sprinkle with 1/2 cup Italian dressing, 1 Tbsp Italian seasonings and 1/4 cup Parmesan cheese
  • Place potatoes on and around the chicken
  • Cover chicken and potatoes with remaining dressing, seasonings and cheese
  • Cook on high for 6-8 hours, or until the chicken is cooked and the potatoes are tender

No Boil Baked Ziti

My mom discovered this “no boil” ziti recipe from the Ragu website, and it has served us both well over the years.

Ingredients

  • 1 lb ground beef
  • 1 jar pasta sauce
  • 1.5 cups water
  • 1 container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 8 oz uncooked ziti

Directions

  • Preheat oven to 400°
  • Brown mean and drain; add sauce and water
  • Stir in ricotta, 1 cup mozzarella and Parmesan; then stir in uncooked ziti
  • In 13″ x 9″ baking dish, evenly spoon ziti mixture; cover tightly with foil and bake 55 minutes
  • Remove foil and sprinkle with remaining cup of cheese; bake uncovered an additional 5 minutes
  • Let stand 10 minutes before serving

Intellectuals Pasta

This recipe is from a friend of my sister-in-law. A little different from your typical weeknight spaghetti, it’s a nice option for mixing things up.

Ingredients

  • 1/2 lb Penne pasta
  • 3 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 lb Italian sausage
  • 14 oz can diced tomatoes
  • 1/2 cup heavy cream or half-and-half

Directions

  • Brown sausage and drain fat
  • Simultaneously, bring water to a boil and cook pasta
  • Combine garlic, onion, olive oil, butter, diced tomatoes and cream with sausage; simmer
  • Combine cooked pasta with sauce
  • Add Parmesan cheese and serve immediately (garnish with herbs, if desired)

Hungarian Goulash

Another family recipe that takes me back to my childhood. We’ve always served over noodles, but would also work over potatoes.

Ingredients

  • 2 lb beef stew meat
  • 1/4 cup flour
  • 2 medium onions, sliced
  • 2 Tbsp oil
  • 2 Tbsp paprika
  • 2 tsp salt
  • 1 tsp marjoram leaves
  • 1/4 tsp pepper
  • 1 medium green pepper
  • 1 clove garlic, minced
  • 1/2 cup water
  • 16 oz can diced tomatoes, undrained
  • 3 Tbsp flour
  • 1/2 cup water

Directions

  • In large bowl or plastic bag, coat beef cubes with 1/4 cup flour
  • In large skillet or Dutch oven, brown meat and onions in hot oil
  • Stir in seasonings, chopped green pepper, garlic, 1/2 cup water and tomatoes
  • Heat to boiling; reduce heat and simmer covered 2 hours or until meat is tender
  • Combine 3 Tbsp flour with 1/2 cup hot water; stir into hot meat mixture
  • Heat mixture until it boils and thickens, stirring constantly
  • Serve over cooked noodles or potatoes

Beef Burgundy

Growing up, this was one of the few recipes in my dad’s cooking repertoire. He had learned to make it from my grandmother (who wasn’t big on measurements). It’s a classic that always delivers.

Ingredients

  • 6+ strips of bacon
  • 1 lb stew beef, seasoned with salt, pepper and tenderizer
  • 1/2 stick margarine
  • 2 big spoons flour
  • 1 can beef consomme
  • 1/2 cup burgundy
  • Onion flakes, thyme, parsley and chives
  • Egg noodles, cooked

Directions

  • Cook bacon and drain all but a little of the grease
  • In the same skillet, brown stew meat after seasoning and tenderizing
  • Melt butter and add flour, consomme and burgundy; add this mixture to the meat
  • Add chopped bacon and seasonings
  • Simmer until cooked through
  • Serve over cooked egg noodles

Beef and Broccoli Wellington

A classic dish made easier thanks to crescent rolls. This one never disappoints.

Ingredients

  • 1 lb ground beef
  • 1 cup shredded mozzarella cheese
  • 1/2 cup chopped onion
  • 1/2 cup sour cream
  • 1/4 tsp salt and pepper
  • Broccoli
  • 2 (8 oz) cans refrigerated crescent rolls
  • 1 egg, beaten
  • Poppy seeds (optional)

Directions

  • Preheat oven to 375°
  • Brown meat in skillet over medium-high heat; drain well
  • Stir in mozzarella, onion, sour cream, salt, pepper and broccoli; simmer 10 minutes
  • Separate dough into 4 rectangles; press perforations to seal
  • Overlap long sides of 2 rectangles 1/2 inch; firmly press to seal
  • On cookie sheet, press into 13″ x 7″ rectangle; spoon half of the meat mixture in center of dough
  • Bring long edges to center of filling, slightly overlapping; pinch edges and ends to seal
  • Repeat with remaining rectangles and meat filling
  •  Brush top of crescent rolls with beaten egg and sprinkle with poppy seeds
  • Bake for 18-22 minutes or until deep golden brown

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