This was a concoction that kinda developed over time. I really love taco salad but I live with two picky butt heads! (I love them)
I started off making taco meat in the crockpot since I’m the only one who eats raw tomatoes I decided to add them to the mix. Then one time I got too lazy to make refried beans so I added a can pinto beans. (which I later switched to black beans) Dillon doesn’t like hard tacos or chips to much so he just had to have a burrito. One time making this last minute Dillon informs me he has a friend coming over. Well I hurried and made some rice and added to the mix so there would be a little more. Turns out everyone loves it that way! Now this is a staple in our house. Sometimes I just eat it as a burrito bowl! I’ve shared the recipes multiple times.
- 1 lbs of ground turkey
- 1 can petite diced tomatoes
- 1 can tomato sauce (15 oz)
- 1 can Bushes seasoned black beans
- 1 pack taco seasoning
- 1/2 diced onion
- 1 1/2 cups cooked brown rice or quinoa
- Salt and pepper to taste
Stir ground turkey, onion, beans, tomatoes, taco seasoning, and half the tomato sauce into crockpot on low for 4 hours stirring occasionally. Stir in cooked rice or quinoa. Before serving if it looks dry add more tomato sauce. We use Mission carb smart whole wheat tortilla. (When Walmart has them) Make sure you add cheese and top with your favorites.
* When I double this recipe I normally use 1 can Bushes black beans and 1 can of pinto beans just to give it a little more variety!
This is my Hubby’s absolute favorite, he always requests it at Thanksgiving and Christmas. So this year I made a double batch and froze them so they were ready to go. We actually traveled Thanksgiving Day, this year and these bad boys were perfect to pop in the oven once we got there! Everyone loves Hashbrown Casserole on both sides of our family so I always get stuck making them (I can’t complain they are super easy and perfect for me because were are never in one place for very long so they are great to make ahead of time) Can you guess what I’m bringing for Christmas Dinner?
I’ve done them separate so I can just show you one! I’m also doing them in cheap disposable aluminum pans because there will be too many dishes to do already. My Mother-In-Law and I don’t just love doing the dishes while everyone else is in their food comas!
The onions are optional because… well let’s face it, I forgot to chop them up and put them in for the Thanksgiving ones. (I’m not perfect) Dillon informed me he likes it better without the onions. So ha! We will just say I did it on purpose, Okay? Just keep it between us! I’m on the fence about whether or not I want to put them in for Christmas or not yet.
(Anyway your gonna need)
- 1 bag of frozen hash browns
- 1 can of cream of chicken (or cream of mushroom)
- 2 Tbs of butter softened
- 1 Small thing of sour cream (8 oz)*
- 2 cup of cheese (halved)
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Garlic powder
- Small onion (optional)
(This recipe is not doubled)
Stir salt, pepper, garlic powder, sour cream, cream of whatever soup, butter, onion (if your using), and 1 cup of the cheese together until blended. Next, add the hash browns in and mix well. Spread into pan and sprinkle leftover cheese on top. Cover with foil and freeze or bake.
When you’re ready to bake preheat your oven to 350. Bake for 25 minutes with foil on. Then remove foil and bake for 20 more minutes. If you froze them first like me just thaw out before baking.
*I have the bigger tub because I made two batches and just used half in each.
Ok, I’m like 90% sure you’ve heard of this and or you call it something different.
I grew up on Hamburger soup although, Mom isn’t too fond of it. My Dad, sister, and I loved it. I now make it in my crockpot, for my family. It’s cheap it’s easy and it just reminds me of my childhood. (Am I the only one that associates memories with food?!?)
- 1 lbs hamburger meat (get the one with the lowest fat ratio)
- 1/2 diced onion
- 1/2 tablespoons of seasoned salt
- 1 can corn
- 1 can green beans
- 1 can diced potatoes
- 1 can pinto beans
- 1 can carrots
- 1 can petite diced tomatoes
- 1/2 stick of butter (sorry y’all but that makes it better)
- Medium squirt of ketchup
Cook hamburger meat, onions, seasoned salt on low in crock pot for 4 hours stirring occasionally. Then add your can goods juices and all. Add the ketchup. Stir. Add all that butter (try not to cringe too much) Stir frequently until butter is melted and all vegetables are warm. Enjoy!
I normally make cornbread with it. But we also eat it with crackers occasionally.
I love simple, I love fast, and I love healthy! So I get really excited over stuff that can be cooked in one pan! That’s why this is my go-to healthy one pan dish! Someone once told me the basics of how to make this and I’ve tweaked it to fit my family and made it all in one pan!
• Some diced chicken (however much you want)
• 2 large eggs
• 2 bags of frozen riced cauliflower
• 1 bag of frozen peas and carrots
• 3 tbs of soy sauce (we use low sodium)
• 2 tbs of oyster sauce (you can find this at Walmart)
• Salt and pepper
I start by spraying a little oil in my pan. Then cook the chicken. Salt and pepper chicken while cooking. Once the chicken is mostly cooked I scoot the chicken to one side of the pan and fry my eggs in the same pan. Then when your eggs are fried up, mix everything else in and stir. Cook about 15 minutes. Ta-Da Voila!
In the pictures, I used A LOT of chicken Logan complained there wasn’t enough cauliflower but Dillon like the amount of chicken! Ugh I can’t ever please both of them!
I also bought two bags of peas and carrots I didn’t mean to take a picture of both! (There for another meal!)