Cheap and Easy Meals // Meals with Maria

 Poor Man's Lasagna

fabulesslyfrugal.com

INGREDIENTS

• 12 to 14 ounces uncooked penne pasta
• 1 pound ground beef or ground turkey
• 1 teaspoon Italian seasoning
• 16 ounces cottage cheese
• 8 ounces cream cheese softened
• 24 ounce jar red pasta sauce
• 1 ½ cups shredded cheese for topping

INSTRUCTIONS

• Preheat oven to 350°F/175°C.
• Boil the pasta according to instructions on packaging.
• Meanwhile, brown the ground beef, breaking it into small pieces as it cooks. Stir in the Italian seasoning before the meat is done cooking. Drain the grease, if needed. Set aside.
• Drain the water from the pasta and return it to the pot. While the pasta is still warm, add the cream cheese and cottage cheese and gently stir until combined.

Layer a 9x13 pan (or two 8x8 pans) with half of the pasta mixture, meat, and pasta sauce. Repeat. Add shredded cheese on top. (See below for freezer instructions.) Bake uncovered for about 30 minutes, until warmed through.

Preparing for the Freezer:

• Right after topping with cheese (and before baking), cover with few layers of plastic wrap. Then cover with foil. Label and freeze.

Prepare after Freezing:

• Thaw for about 24 hours in refrigerator, unwrap and bake as usual. Or keep frozen, unwrap, then re-cover with one layer of foil. Bake covered for about 30 minutes at 300°F/150°C. Remove foil and increase oven temperature to 350°F/175°C. Bake for about 30 more minutes, until cheese is melted and filling is bubbling and warmed through.

Air Fryer Instructions

• Make the recipe as written. But, make sure you use a 8x8 pan, or any oven safe dish that will fit in your air fryer basket. 
• When you are ready to cook in the air fryer, first preheat the air fryer for 3 minutes at 400°F/200°C. Then, place the pan in the air fryer basket and let it sit in there for about 2-3 minutes, or until the cheese is mostly melted. (This will make it so the cheese won't fly up into the heating element!)
• Then, cook for 15 minutes at 330°F/165°C.

After Freezing Air Fryer Instructions

• When you are ready to cook the lasagna from frozen, remove it from the freezer and thaw for about 24 hours in refrigerator, unwrap and air fry as usual.
• Or keep frozen, unwrap, then re-cover with one layer of foil. Air fry covered for about 30 minutes at 300°C/150°C. Remove foil and increase oven temperature to 350°F/175°C. Bake for about 10 more minutes, or until cheese is melted and filling is bubbling and warmed through.

NUTRITION

Calories: 359kcal | Carbohydrates: 27g | Protein: 19g | Fat: 19g | 

Salsa Verde Chicken Casserole

Ingredients

• 2 (3.5-oz.) bags boil-in-bag rice

• 2 ripe avocados

• 3/4 cup salsa verde

• 1 (4-oz.) can chopped green chiles

• 1 tablespoon fresh lime juice

• 2 cups chopped cooked chicken breast

• 1 (10 3/4-oz.) can reduced-fat cream of chicken soup

• 1 cup light sour cream

• 1 cup (4 oz.) grated Monterey Jack cheese

• 2 tablespoons chopped fresh cilantro

• Topping: chopped tomatoes

Directions

1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, cut avocados in half. Scoop avocado pulp into a medium bowl, and mash with salsa verde, chopped green chiles, and lime juice. Stir in hot cooked rice.

3. Stir together chicken, soup, and sour cream in a small saucepan over low heat; cook, stirring occasionally, 5 minutes or until blended and slightly heated.

4. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish; spoon chicken mixture over rice. Sprinkle with Monterey Jack cheese.

5. Bake at 350° for 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle with chopped cilantro. Top with chopped tomatoes.

6. Cabbage Roll Casserole

7. africanbites.com

8. Ingredients

   • ▢3-4 tablespoons (42- 56 ml) cooking oil
   • ▢1 pound (454 g) ground beef
   • ▢½ pound (227 g) ground pork, (replace with beef)
   • ▢1 large onion, diced
   • ▢1 tablespoon (8 g) minced garlic
   • ▢2 teaspoons (2 g) minced thyme
   • ▢2 teaspoons (8 g) Creole seasoning
   • ▢1 teaspoon (2 g) smoked paprika, (replace with paprika)
   • ▢1 (14.5 oz) can petite diced tomatoes, undrained
   • ▢1 (15 oz) can tomato sauce
   • ▢1 cup (185 g) uncooked long-grain rice
   • ▢¾ cups (178 ml) water
   • ▢2 teaspoons (11 g) Worcestershire sauce
   • ▢1-2 teaspoons (2-4 g) chicken or beef bouillon powder, (optional)
   • ▢salt and pepper to taste
   • ▢1 ½ heads of green cabbage, cored and chopped into 1 inch pieces
   • ▢1-2 cups (113 - 226 g) shredded Jack cheese (cheddar cheese )
   • ▢chopped parsley for garnish

   Instructions

   • Preheat the oven to 350°F (170°C). Spray a large casserole (13" x 10" or 13" x 9”) with a non-stick spray. The larger the better.
   • Heat a large skillet or saucepan on medium heat; add oil followed by ground beef and pork. Break it apart as it cooks until it's browned and cooked through, about 5-7 minutes. Remove browned meat and set aside.
   • In the same saucepan, add 1-2 tablespoons oil, followed by onions, and cook over medium heat until the onion is translucent about 4-5 minutes.
   • Add the minced garlic, thyme, Creole seasoning, and paprika, and cook about 2 minutes more.
   • Then return the beef mixture back to the pan together with the diced tomatoes with juice, tomato sauce, rice, water, and Worcestershire sauce, and bouillon powder to the pan. Season with salt and pepper.
   • Bring to a boil and let it simmer until it’s slightly thickened, about 15-18 minutes.
   • While the sauce is simmering add oil, (about 1-2 tablespoons oil) to a large skillet or Dutch oven; add the cabbage and cook over medium-high heat until the cabbage is tender. It really doesn’t need to cook much as it will continue to cook in the oven.
   • Season cabbage with salt and fresh ground black pepper. Remove and layer in the bottom of the casserole dish. Place the meat and rice mixture over the cabbage, press down, if needed.
   • Cover the casserole tightly with foil paper and bake for about 35-40 minutes.
   • Using oven mitts, carefully remove foil paper and sprinkle on cheese over the casserole (if desired.)
   • Bake uncovered for an additional 7- 10 minutes, or until the cheese is melted.
   • Remove from the oven and let it cool slightly and serve hot. Garnish with chopped parsley, if desired.

   Tips & Notes:

   1. I have found that cabbage is more important than rice. A loose/overcooked rice is better than an undercooked/overcooked cabbage leaf. Remember to watch the cabbages as it cooks. This ingredient will give the overall impression of the dish 
   2. If you don’t eat pork, you can just replace it with beef. Or you can use leftover meat like this Pulled Pork HERE.
   3. No Worcestershire sauce? The easiest alternative is a mix of ¼ teaspoon granulated sugar, 2 teaspoons soy sauce, and ¼ teaspoon lemon juice.
   4. You may swap Jack cheese with cheddar or parmesan cheese.
   5. You can freeze this casserole dish for 4 to 8 weeks. When you’re ready to cook the dish, let the casserole thaw before transferring to a greased baking dish. Bake for around 45 minutes in a 350 F preheated oven.
   6. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

   Nutrition Information:

   Serving: 1slice| Calories: 485kcal (24%)| Carbohydrates: 37g (12%)| Protein: 24g (48%)| Fat: 28g (43%)| Saturated Fat: 10g (63%)

9. CHICKEN RANCH PASTA BAKE

10. life-in-the-lofthouse.com

11. Ingredients

    • 10 ounces dried penne pasta
    • 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
    • 1 Tablespoon ranch seasoning/dressing mix
    • Sauce:
    • 2 Tablespoons salted butter
    • 2 teaspoons minced garlic
    • 2 Tablespoons ranch seasoning/dressing mix
    • 1/2 Tablespoon all-purpose flour
    • 1 pint heavy whipping cream
    • 1/2 cup freshly grated Parmesan cheese
    • 1/4 teaspoon black pepper
    • Toppings:
    • 1 cup shredded Mozzarella cheese
    • 4 slices cooked bacon chopped
    • fresh chopped parsley optional

    Instructions

    • In a large pot of boiling water, cook penne pasta until al dente, according to package directions. Drain.
    • Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray.
    • Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it.
    • Add butter to skillet and melt it over medium heat. Once melted, add garlic and stir until fragrant; about 1 minute. Whisk in ranch seasoning and flour. Cook for 30 seconds whisking constantly. Slowly whisk in heavy whipping cream. Continue to cook and stir for one minute or until mixture starts to boil. Remove from heat and stir in Parmesan cheese until it completely melts. Season sauce with pepper.
    • Add drained cooked pasta and cooked chicken to ranch sauce in skillet. Stir to combine.
    • Pour this mixture into a greased 9×13 inch baking pan. Top with Mozzarella cheese and chopped bacon. Bake in a preheated 375 degree F. oven, uncovered, for 20 minutes or until cheese is melted and bubbling.
    • Remove from oven and let rest/cool 5 to 10 minutes before serving. Serve with chopped fresh parsley, if desired. Enjoy!

    Leftover Pulled Pork Tater Tot Casserole Recipe

12. ourzestylife.com

13. Ingredients  

    • ▢1 small onion finely diced
    • ▢1 green bell pepper diced
    • ▢2 cups mushrooms chopped
    • ▢6-8 cups pulled pork
    • ▢18 ounces condensed cream of mushroom soup ready to eat, 1 can*
    • ▢1 teaspoon garlic powder
    • ▢1 teaspoon cumin
    • ▢½ teaspoon paprika
    • ▢1/8-¼ teaspoon chili powder
    • ▢1 ½ cups cheddar cheese shredded, divided
    • ▢1 teaspoon salt or to taste
    • ▢1 teaspoon freshly ground black pepper to taste
    • ▢1-1 ½ cups corn cut off the cob or nibs
    • ▢2 pounds tater tots

    instructions 

    • Preheat oven to 375°F. Grease a 9x13 casserole dish.
    • In a large skillet, cook onion, green peppers, and mushrooms until onion is translucent and peppers and mushrooms are mostly cooked, about 10-12 minutes.
    • Meanwhile, mix together soup, garlic powder, cumin, paprika, chili powder, ½ cup cheese, salt, and pepper. Add pulled pork mixture once cooked, and mix through.
    • Add to casserole dish and spread along the bottom. Sprinkle with corn. Arrange tater tots on top of corn. Sprinkle with remaining cheese.
    • Bake 35-40 minutes, until bubbling and cheese is browned.

    notes

    *Can replace with a roux, milk, or broth. Or use condensed mushroom soup with milk added to make 18 ounces.

    nutrition information

    Calories: 559 | Carbohydrates: 59g | Protein: 28g | Fat: 25g | Saturated Fat: 9g |
14. Oven-Baked Chicken and Rice
15. cafedelites.com

16. INGREDIENTS

    For Chicken

    • 2 tablespoons olive oil
    • 2 teaspoons light brown sugar, (OPTIONAL. FOR KETO use a brown sugar substitute)
    • 1 teaspoon dried oregano (or dried parsley)
    • 1 teaspoon mild sweet paprika (or hot)
    • 1 teaspoon each garlic powder and onion powder
    • 1/2 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/4 teaspoon Cracked black pepper, to taste
    • 6 skinless chicken thighs, bone in or out

    For Rice

    • 1 large onion, finely chopped
    • 4 cloves garlic, minced
    • 4 tablespoons oil
    • 1 teaspoon salt
    • 1/4 teaspoon cracked black pepper
    • 1 1/2 cups hot chicken broth (or stock)
    • 1 1/4 cups hot water
    • 2 tablespoons butter
    • 1 1/2 cups long grain white rice

    For Mushrooms (OPTIONAL)

    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 14 ounces (400g) button mushrooms, quartered
    • 1/4 cup chives (or green onions), divided
    • Salt and pepper, to taste
    • 2 tablespoons fresh chopped parsley, to garnish

    INSTRUCTIONS

    • Preheat oven to 350°F (180°C).
    • In a shallow bowl, mix together the olive oil, sugar, oregano, paprika, onion powder, garlic powder, thyme, salt and pepper. Add the chicken and coat each piece evenly with the seasoning. Set aside, allowing the flavours to absorb into the meat. If time allows, marinade overnight for a deeper flavour.
    • Spray a large baking dish (10-inch x 15-inch OR 25 x 35 cm) with nonstick cooking oil spray. Add the onion, garlic, oil, salt, pepper, HOT boiled broth, hot water and butter into the dish. Mix well to melt the butter and combine. Stir in the rice.
    • Arrange thighs in the dish over the rice, cover with foil and bake for 30 minutes. Uncover, spray chicken with oil and bake for an additional 25-30 minutes or until the chicken is cooked right through to the bone and rice is soft. Change oven setting to broil to brown the chicken and crisp rice (only needs 3-5 minutes).
    • Remove chicken thighs, mix the rice through, then arrange the chicken back on top of the rice. Cover and allow it to rest for 10 minutes to set all of the flavours in the hot dish. The rice will finish off cooking while resting.
    • While chicken is resting, prepare mushrooms (OPTIONAL):

      Heat butter in a pan over medium-high heat. Sauté garlic until fragrant (30 seconds) and add mushrooms; cook until softened. Stir in 2 tablespoons of chives and season with salt and pepper.
    • Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice. Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley. SERVE and enjoy!

    NOTES

    • Bone-in chicken thighs bake in the same time as rice, which makes them the perfect cut of chicken for this recipe. They also guarantee juicy chicken pieces without drying out. There's nothing worse than dry chicken.
    • Skin-OFF thighs work so much better when compared to skin-ON thighs. During testing, we found leaving the skin-on resulted in gluggy, sticky, half raw rice. Too much chicken fat seeped into the rice while baking.
    • You can use bone-in chicken breasts in this rice casserole. Cook time is the same as chicken breasts are thicker than chicken thighs.
    • Chicken drumsticks can be used with skin on or off. Both work well.
    • Arrange your chicken over the rice as the image above shows. We found chicken MUST be placed over the middle section of the rice to ensure the rice gets cooked. Leaving the middle uncovered resulted in a few raw grains.
    • Long grain rice is the best rice to use and cooks evenly. Basmati rice or Jasmine rice can be substituted with the same liquid ratio and cooking time.
    • Please do not use short grain rice, medium grain rice, risotto, paella or minute rice. 

    FOR BONELESS CHICKEN THIGHS AND BREASTS

    • Add rice into the baking dish WITHOUT chicken. Cover with foil and bake rice in the oven for 30 minutes.
    • Remove pan from oven, uncover and arrange chicken over the top. Return to the oven, uncovered, for a further 20-25 minutes, or until the chicken is cooked though and the liquid has absorbed. Rice should be soft. Continue with the recipe. 

    PREBOIL LIQUID

    We tried and tested this recipe many times since posting as a few readers are having trouble comprehending the directions. We found adding boiled (hot) chicken broth to the rice allows the cook time to be reduced while giving you perfectly cooked rice.

    Please pre-boil your broth while preparing the rest of your ingredients, ensuring hot boiling chicken broth is being added in Step 3.

    If you don't have chicken broth, use 4 cups boiling water and mix in 4 teaspoons chicken bouillon or stock powder.

    NUTRITION

    Calories: 513kcal | Carbohydrates: 48g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 1205mg | Potassium: 691mg | Fiber: 2g | Sugar: 2g

17. CROCK POT CHEESEBURGER SOUP

18. Ingredients

    • 4 small russet potatoes peeled and diced
    • 1 small white or yellow onion chopped
    • 1 cup shredded carrots
    • 1/2 cup diced celery
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 3 cups chicken broth
    • 1 pound lean ground beef
    • 3 Tablespoons butter
    • 2 Tablespoons all-purpose flour
    • 2 cups milk I use 2%
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

    Instructions

    • Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
    • About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
    • Add the cubed velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 30 minutes or until cheese is melted.
    • Serve and enjoy!

    Notes

    Cook Time: 6 to 8 hours (because all crock pots heat differently)

19. CROCK POT CHICKEN VINDALOO                      

     

    INGREDIENTSUNITS: US

    • 3tablespoons vinegar
    • 3garlic cloves, minced
    • 1 1⁄2tablespoons fresh ginger
    • 3⁄4tablespoon curry powder
    • 1tablespoon ground cumin
    • 1⁄4teaspoon ground cardamom
    • 1⁄4teaspoon ground cloves
    • 1⁄4teaspoon ground hot pepper
    • 1tablespoon mustard seeds
    • 2tablespoons olive oil
    • 1cup tomato sauce
    • 1cinnamon stick
    • 1small onion, chopped
    • 3boneless skinless chicken breast halves, quartered
    • 2tablespoons fresh parsley, chopped

    DIRECTIONS

    • • Puree first 10 ingredients in a blender.
      • Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
      • Add chicken and turn to cover.
      • Cook on low for 5 hours.
      • Sprinkle with chopped parsley before serving.
      • Serve with rice or rolls, enjoy!

    SLOW COOKER INDIAN BUTTER CHICKEN

    INGREDIENTS

    • 1 cup basmati rice
    • ½ cup chicken stock
    • 1 6-ounce can tomato paste
    • 2 teaspoons yellow curry powder
    • 1 teaspoon garam masala
    • 1 teaspoon ground turmeric
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
    • ½ sweet onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • ½ cup heavy cream
    • 2 tablespoons freshly squeezed lime juice
    • 1 ½ teaspoons light brown sugar

    INSTRUCTIONS

    • In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
    • In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
    • Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
    • Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.
    • Serve immediately with rice.

    • Super Easy Country-Style Ribs

    • Ingredients

      • 1-1/2 cups ketchup
      • 1/2 cup packed brown sugar
      • 1/2 cup white vinegar
      • 2 teaspoons seasoned salt
      • 1/2 teaspoon liquid smoke, optional
      • 2 pounds boneless country-style pork ribs

      Directions

      1. In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender.
      2. Remove pork to a serving plate. For sauce, skim fat from cooking liquid; transfer liquid to a small saucepan to thicken; bring to a boil. Cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs.
         To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.

      Nutrition Facts

      6 ounces cooked pork with about 1/3 cup sauce: 550 calories, 21g fat (8g saturated fat), 131mg cholesterol, 2003mg sodium, 51g carbohydrate (51g sugars, 0 fiber), 40g protein

    • Slow-Cooker Beef Barbacoa

    • Ingredients

      • 1 beef rump or bottom round roast (3 pounds)
      • 1/2 cup minced fresh cilantro
      • 1/3 cup tomato paste
      • 8 garlic cloves, minced
      • 2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
      • 2 tablespoons cider vinegar
      • 4 teaspoons ground cumin
      • 1 tablespoon brown sugar
      • 1-1/2 teaspoons salt
      • 1 teaspoon pepper
      • 1 cup beef stock
      • 1 cup beer or additional stock
      • 16 corn tortillas (6 inches)
      • Pico de gallo
      • Optional toppings: Lime wedges, queso fresco and additional cilantro

      Directions

      1. Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours.
      2. Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through.
      3. Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.

      Can you freeze Slow-Cooker Beef Barbacoa?

      Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

      Nutrition Facts

      2 filled tortillas: 361 calories, 10g fat (3g saturated fat), 101mg cholesterol, 652mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 starch.

    • Slow Cooker General Tso’s Chicken

    • Ingredients

      • ▢3 large boneless skinless chicken breasts - (about 2 pounds), chopped into bite size pieces
      • ▢2 tablespoons oil
      • ▢1 cup corn starch
      • ▢1 teaspoon salt
      • ▢1 teaspoon garlic powder
      • ▢½ teaspoon pepper

      Sauce

      • ▢4 tablespoons hoisin sauce - (can be found in the Asian section at most markets)
      • ▢4 tablespoons soy sauce
      • ▢4 tablespoons rice vinegar
      • ▢2 tablespoons sugar
      • ▢1 tablespoons minced garlic
      • ▢2 tablespoons water
      • ▢1 teaspoon crushed red pepper flakes
      • ▢steamed or fried rice for serving

      Instructions

      • Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.
      • Add corn starch mixture and chicken pieces to a large zip lock bag. Seal and shake to coat chicken.
      • Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (It chicken will still be raw in the middle at this point, that's okay)
      • In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.
      • Immediately before serving, Add remaining sauce to the crockpot and stir gently. Serve with rice.

      Notes

      Serve with steamed rice or fried rice, and roasted vegetables for a complete meal. 

      Nutrition

      Calories: 360 kcal, Carbohydrates: 45 g, Protein: 21 g, Fat: 10 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 55 mg, Sodium: 1956 mg, Potassium: 402 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 176 IU, Vitamin C: 2 mg, Calcium: 22 mg, Iron: 1 mg
    • courtesy of : le creme de la creme https://www.lecremedelacrumb.com/slow-cooker-general-tsos-chicken/#wprm-recipe-container-22482
    • Slow Cooker Mississippi Chicken

    • Ingredients

      • 3 pounds boneless, skinless chicken thighs
      • 1 packet au jus gravy mix
      • 1 packet ranch dressing mix
      • 1 stick (1/2 cup) salted butter
      • 6-8 pepperoncini peppers

      Instructions

      1. Add chicken thighs to the bottom of the slow cooker.
      2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
      3. Then, top with stick of butter.
      4. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
      5. The chicken will produce its own juices so you don't have to add any other liquid to this.
      6. When it's ready, take a couple of forks and shred the chicken.
      7. It will be very tender.
      8. Serve over rice, potatoes, or noodles, for a Low Carb meal, serve over riced Cauliflower.

      mooreorlesscooking.com

    • Quick Cheesy Broccoli

    • 4 cups broccoli florets

       

      3 Tbsp. water

       

      1/4 cup KRAFT Zesty Italian Dressing

       

      1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
    • Microwave broccoli and water in microwaveable bowl on HIGH 5 min. or until broccoli is crisp-tender; drain.

      2

      Toss broccoli with dressing and cheese.

    Easy Crockpot Chicken & Gravy

20. the lazy dish
21. • 2-3 large chicken breasts (approximately 1.5lbs)
    • 1 can cream of chicken soup
    • 2 packets chicken gravy mix
    • 1 1/2 cups water
    • 1/2 cup sour cream
    • garlic powder & black pepper to taste
    • mashed potatoes, rice or pasta for serving

    INSTRUCTIONS

    1. Season the chicken with salt, pepper and garlic powder; set aside.
    2. Mix everything together in your crockpot except for the sour cream.
    3. Place the seasoned chicken into the mixture and pour the juices over top.
    4. Cook on LOW for 6-8 hours or until the chicken shreds easily.
    5. Once cooked, shred the chicken with a fork and then stir in the sour cream.
    6. Allow it to warm for an additional 15 minutes.
    7. Serve over mashed potatoes, rice or pasta. Yum!

    Smothered Fritos Taco Salad

22. Taco Salad Ingredients

    • 1 1/2 pounds lean turkey or ground beef
    • 1 cup chopped onion
    • 2 cans Chili Beans or pinto beans – mild chili sauce do not drain
    • 8 oz. can Tomato sauce
    • 1 can Original Rotel do not drain
    • taco seasoning packet
    • 1/2 cup water

    Taco Salad Topping Ingredients

    • Fritos
    • Favorite toppings Suggestions: cheddar cheese, lettuce, tomato, sour cream, hot sauce, avocado, jalapenos, fresh cilantro, etc.

    Instructions

    • Brown beef or turkey and chopped onions in skillet over medium-high heat fully cooked and onions are translucent and soft. If you are using a high fat content ground beef drain off the excess grease.
    • Mix in, taco seasoning, 1/2 cup of water
    • In slow cooker add in chili beans, Rotel and tomato sauce. Then add meat and onions mixture to the slow cooker and mix well.
    • Cover and cook on low for 5-6 hours or on high for 3-4 hours
    • To make your taco bowls, add a handful of Fritos, a ladle of the meat taco mixture then top with your favorite toppings.
    • Enjoy!

    Crock-Pot Chicken Caesar Sandwiches

23. Ingredients

    Chicken:

    • 1 1/2 pounds boneless, skinless chicken breasts
    • 2 tablespoons water
    • 1 teaspoon kosher salt
    • 1/2 teaspoon garlic powder
    • 1/8 teaspoon black pepper

    Dressing:

    • 2 (5.3-ounce) containers nonfat plain Greek yogurt (or about a scant 1 1/4 cups)
    • 1/2 cup shredded Parmesan cheese
    • 2 tablespoons fresh lemon juice
    • 1 1/2 tablespoons smooth Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon reduced-sodium soy sauce
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon kosher salt
    • 1/16 teaspoon black pepper

    For Serving:

    • 1/3 cup chopped fresh flat leaf (Italian) parsley
    • 1/4 cup shredded Parmesan cheese
    • Whole wheat buns or whole wheat pita pockets
    • Romaine lettuce
    • Additional shredded Parmesan cheese, if desired

    Instructions

    1. Place chicken in slow cooker and add water.
    2. Sprinkle 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/8 teaspoon black pepper on chicken.
    3. Cook for 4-5 hours on high, or 5-6 hours on low, until chicken is thoroughly cooked but still moist and fall-apart tender. (See note.)
    4. Meanwhile, stir together Greek yogurt, 1/2 cup Parmesan cheese, lemon juice, Dijon mustard, vinegar, soy sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/16 teaspoon pepper. Mix until all ingredients are thoroughly combined. (You can make the dressing ahead of time and cover and refrigerate it until needed.)
    5. Near the end of cooking (and preferably about 30 minutes before serving), check chicken to be sure it's fully cooked and then shred cooked chicken (using two forks). Stir reserved Caesar dressing into chicken in crock pot, and then continue cooking for about 30 minutes more, to allow flavors to meld. (See note.)
    6. Immediately before serving, stir in fresh parsley and remaining 1/4 cup Parmesan cheese.
    7. Serve on whole wheat buns or in whole wheat pita pockets with Romaine lettuce, and garnish with additional Parmesan cheese, if desired.