Crock Pot Chicken Tacos

Let’s talk about crock pots for a moment.

Crock pots are probably one best cooking equipment that was ever invented because it makes cooking a lot easier.  Especially when some of us don’t have time to put dinner on the table, it makes life a lot easier.  To be honest, I never knew what to do with my crock pot other than to make beef stew.  And yes, I only use my crock pot to cook beef stew until I saw this crock pot chicken taco recipe.

I love this recipe  for so many reasons.  It requires three ingredients minus the taco shells and topping.  It’s budget and family friendly.  The least experienced cook can make this because it’s so easy.

The best part of making these chicken tacos is coming home to a cook meal.

Crock Pot Chicken Tacos

Adapted from Iowa Girl Eats

2 pounds chicken breast, cut in half

1 packet taco seasoning

16 oz jar salsa

Corn taco shells

Toppings: lettuce, shredded cheddar cheese, chopped tomato, avaocado, etc

Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.

Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings

Escarole and Orzo Soup

Escarole and Orzo Soup

Adapted from Bon Apetit, February 2003

Author Note:

I read the reviews on this soup and many people said to double the turkey meatballs, which I totally agree.  I didn’t have escarole so I used kale.  I think spinach and chard would work great in this soup.  If you don’t have orzo pasta, you can substitute any small shaped pasta.

1 large egg

2 Tbsp water

1/4 cup dried plain breadcrumbs

12 oz lean ground turkey

1/4 cup freshly grated parmesan cheese+ additional cheese for serving

2 Tbsp chopped italian parsley

3/4 tsp salt

1/4 tsp ground black pepper

8 cups (or more) low salt chicken broth

1 cup carrots, peeled and chopped

3/4 cup orzo (rice shaped pasta)

4 cups escarole, coarsely chopped

In a medium bowl, whisk egg and water.  Mix breadcrumbs and let it stand for  minutes.  Add turkey, parmesan cheese, parsley, salt, black pepper; mix until it’s blended.  Using wet hands, shape the turkey mixture into  1 1/4 inch diameter balls.  Place on a baking sheet and refrigerate (chill) for 30 minutes.

Boil  cups chicken broth in a large pot.  Add the chopped carrots and orzo; reduce the heat to medium and simmer uncovered for 8 minutes.  Add the turkey meatballs and simmer for 10 minutes.  Add the chopped escarole and simmer until meatballs, orzo, and escarole; about 5 minutes.  Season soup to taste with salt and black pepper. Ladle the soup into bowls and sprinkle more cheese on top (if using).   (Can be made 2 hours ahead.  Rewarm over medium heat, thinning with more broth if desired.)

Chicken Noodle Soup Casserole

Hi everyone.

I hope you all had a nice holiday.  Last week felt like a long weekend but I’m glad to be back.

I made this casserole a couple of weeks ago but I’ve been slacking off.  I originally saw this recipe at EatLiveRun and it’s been on list to make for a while.  This dish is must to try.  It’s rich, creamy, and buttery from the Ritz crackers.  Though dish is time-consuming to make but it’s so worth it.  This can be made one day ahead.  Cover the casserole in plastic wrap and add the Ritz crackers on top of the casserole when you are ready to bake.

Chicken Noodle Soup Casserole

Adapted from 4 Little Fergusons

4 whole boneless. skinless chicken breast

12 oz, egg noodles or angel hair pasta

1 onion, chopped

2 garlic, pressed

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/4 butter

1 (10 oz) cream of mushroom soup

1 (10 oz) cream of chicken soup

1/2 cup sour cream

salt and black pepper, to taste

1 Tbsp dried parsley

1 sleeve Ritz crackers, crushed

1. Preheat oven at 350 degrees F.  Grease an 9×13 pan.
2. In a large pot of boiling of water drizzle olive oil and a tbsp of salt.  Boil the chicken breast until done. about 20 minutes.
3. In another pot, cook the noodles in boiling water according to the package instructions.
4. Cut up the cooked chicken breast into 1/2 inch pieces.  Drain pasta and set aside.
5. In a large pot sauté, onions,carrots, celery, garlic in the butter.  Cook until the onions have soften, then add the cream of mushroom, chicken soup, and sour cream.  Mix well.  Add salt and pepper if needed.
6. Add the noodles, chicken, and parsley.  Mix well until fully coated.  Transfer to a greased 9×13 pan.
7. Bake for 30 minutes or until bubbly.  Remove from the oven and sprinkle with crackers and bake 5-10 more minutes.

Best Meatballs

I love Giada and I love meatballs.  Typically Italian meatballs are made with beef, pork, and veal, but Giada’s twist on meatballs is  healthier.  This recipe is great way to introduce your family to turkey meat and is a perfect weeknight night dinner.

Turkey Meatballs

Adapted from Giada De Laurnetiis, Everyday Italian

1/4 cup plain dried bread crumbs

1/4 cup italian parsley, chopped

2 large eggs

2 Tbsp whole milk

3/4 cup romano cheese, grated

3/4 tsp salt

3/4 tsp black pepper

1 Ib ground turkey (preferably dark meat)

1/4 cup extra virgin olive oil

5 cups marinara sauce

In a large bowl, mix bread crumbs, parsley,eggs, milk, 1/2 cup of romano cheese, salt and pepper  Add the turkey and gently mix the ingredients to together.  Do not over mix.  Form the meat mixture into bite size balls.

In large pan, heat the olive oil over medium high heat.  Add the meatballs and cook without moving the meatballs until golden brown on each side, about 3 minutes each side.  continue to cook all the meatballs, then add the marinara sauce and bring to a boil.  Reduce the heat and simmer for about 5 minutes.

Transfer the meatballs into serving bowls and sprinkle the remaining cheese on top.

Place cooked pasta into the pan with the remaining sauce and toss together.  Transfer the pasta into separate large bowls, and serve with the , meatballs.