Dinner Is Served!

I’ve been channeling my inner Pioneer Woman and cooking a lot lately. And by a lot I mean two to three times a week. I’ve found some really easy recipes on Pinterest and other websites so I thought I’d share. I’m always looking for something easy.

Crock Pot White Chicken Chili:

1 1/4 lbs boneless skinless chicken
2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
1/2 cup sour cream                                                                    4oz cream cheese
chopped green onion (optional)
monterey jack cheese (optional)

Directions:

Place chicken in crockpot – frozen is fine
Top with beans and corn.

In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.

Cover and cook on low for 8 to 10 hours.

Before serving, stir gently to break up chicken, then stir in the sour cream and cream cheese (if you’re not a cream cheese fan you can leave this out – it’s still really good).

Serve topped with green onions and jack cheese, if desired.

Crock Pot Pineapple Chicken:

2 pounds chicken breast /enders – throw ‘em in frozen!                                                                                                 1 cup pineapple juice                                                                 1/2 cup packed brown sugar                                                  1/3 cup light soy sauce

Grease the bottom of your crock pot – I throw a couple chunks of butter in the bottom of mine – throw in your chicken. Mix the sauce up and poor on top. Cook on low 6-8 hrs or high 3-4 hrs and they should just fall apart.

I served this over brown rice and it was divine! Add a side of fried cabbage and it’s as if you slaved all day!

Fried Cabbage:

This recipe came from here.

2 tlbsp vegetable oil or olive oil
1 med. Onion, chopped course
1 stick of butter
1/2 LB raw bacon, chopped
1 head cabbage, med-lg, course chopped
Salt/Pepper to taste

Heat oil in skillet over med-high heat. Add onion & bacon. Cook until onion is tender & bacon starts browning & getting crisp. Add butter, cabbage and s/p. Stir to coat. Cover. Cook for 10 minutes. Reduce heat to medium. Cover. Check for tenderness of cabbage. Repeat until done and then remove from heat. Taste best warm!

This was amazing! Bert even ate some and he doesn’t eat cabbage. Please note I had to google how to chop cabbage because I’ve never cooked it before…

Cake Batter Rice Krispies:

3 Tbsp. butter                                                                                   1 (10 oz.) bag of mini-marshmallows                                      1/3 cup yellow cake mix (the dry cake mix, not prepared into a batter!)                                                                                  5 cups crispy rice cereal                                                                 1 (1.75 oz.) container of sprinkles

Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting.

You’ll never eat regular rice krispie treats again!

Happy cooking! Feel free to leave me any fabulous recipes you love!