We all have go-to recipes we turn to on busy nights when we don’t have time to cook. Or nights when we just don’t feel like cooking. This Easy Mexican Chicken is one of ours.
Now that I have three kids, I have less time to cook than ever before. That’s why this Slow Cooker Mexican Lasagna was born! Clean up is a snap, too.
I’ve got a yummy and hearty new soup recipe for you that’s SO easy to make! And the best part is that this Potato and Cauliflower Chowder recipe makes enough for leftovers (unless you’re cooking for an extra big family, of course).
I told my husband I wanted to make queso dip, and he said, “how are you going to make a cheese dip ‘healthy?'” Well, here’s the answer!
I recently shared a Red & Green Chili recipe that was also for the slow cooker, but it did require a little bit of stove cooking first. I know it’s only one extra step (and worth it in the end), but some days just one less thing to do can make all the difference! With this Steak Chili recipe, my goal was to make things as quick and EASY as possible. And trust me, it doesn’t get any easier or more delicious than this one. So if you are looking for a way to stay warm this winter or to feed a bunch of extra house guests, this recipe will not disappoint! (Just be sure to double it for a big crowd.)
I have clearly been on a slow cooker recipe kick lately! I just love those evenings when dinner is done (and even cleaned up minus the plates – or bowls in this case!). Whether you are busy entertaining guests from out of town or just have a hectic afternoon or evening planned, your slow cooker is the only thing between you and a wholesome real food meal like this slow cooker chili.
Making macaroni and cheese from scratch is almost as easy as the boxed stuff. In fact, I had a reader tell me that she and her husband decided to race against each other – one making homemade mac and cheese and the other making it out of a box – and it took them the same amount of time! And as an added bonus the homemade version tastes SO MUCH better (at least in my opinion). To be honest, I can’t even hardly eat the boxed stuff anymore because the taste of the powdered cheese just doesn’t cut it for me like it did in the old days.
I’ve shared a mac and cheese recipe on the blog before, but recently discovered a different way to make it (below). One night I was actually making Fettuccine Alfredo as a side dish, but I didn’t have any fettuccine on hand so I used macaroni noodles instead. My younger daughter said “Oh mommy, thank you for making macaroni and cheese.” (one of her favorites), and I said “Well, this isn’t exactly ‘macaroni’ babe.” But that gave me an idea. Instead of starting with a roux (butter and flour) to make macaroni maybe I could alter my Alfredo recipe and use less cream and lots more cheese for a new, creamy version of macaroni and cheese. And voila! Here you have it below…
This recipe is a guest post by Andrew, our “Tech Guy” who also has a real food blog of his own called Eating Rules…to learn more about Andrew check out our team page! ……………………….. Thank you Lisa for inviting me to share another guest post with your readers! We’re currently in the middle of the October Unprocessed challenge, and this is a perfect “unprocessed” recipe to make for your family – or for yourself, with plenty of leftovers! I may not yet have kids of my own (I added that “yet” in there to give my mom hope), but I sure do know how to feed a crowd. Every year I throw a big New Year’s party in which we do a lot of cooking and eating together… oftentimes we’re making dinner for about 30 people. So we’ve learned how to feed a hungry group quickly and efficiently. A few years back, my friend Dan made “Enchilada Casserole” for the crew, and it immediately became a part of our holiday dinner rotation. It’s easy to prepare, and barely any extra work to double or triple the recipe. You can also prepare the casserole in advance and just throw it in the oven an hour before dinnertime. It’s easily adaptable to special diets, too.
This recipe could go two ways. You could make this dish the next time you have guests over for brunch, especially since the mixture could be made and put into the muffin cups in advance. Or you could bake a big double batch this weekend and freeze them for those busy weekday mornings. If you decide to freeze them with the foil muffin holders still on then you’ll be able to pop them right into the toaster oven. Or if you take the muffin holders off before freezing they’ll be microwave ready. Either way I do recommend taking them out of the freezer the night before so they can thaw out overnight. Whatever you decide to do with this recipe though I don’t think you’ll be disappointed…it’s hard to go wrong with breakfast food!
Based on the popularity of my other crock pot “real food” recipes I think you guys will love this one, too. Slow cookers are great for entertaining because you can easily get all the work done in advance and have your house smelling amazing when guests arrive (we use this basic, inexpensive slow cooker). I just made these fajitas myself the other day and my daughters kept asking me “What smells so good??” They couldn’t wait to dig in and if you make the tortillas in advance it will just take some grated cheese, sour cream, and cilantro (plus any other fixings you like on your fajitas), and your feast will be ready in no time. I am getting hungry just talking about it. But don’t take my word for it…you must try it for yourself!
We absolutely love quesadillas in this house. It is one of our most favorite “go-to” meals and the reason is because you don’t need a lot of specific ingredients to make them. It’s one of those dishes where you can throw in whatever vegetables you have on hand (and need to eat)! As long as you have whole-wheat tortillas, cheese, and some spices the rest can come together pretty easily. I do admit that sweet potatoes somehow do something magical to the flavor of this dish, but even if we don’t have any we still make quesadillas all the time. So don’t let that stop you!