Thursday, December 29, 2011

My Pot Roast

I LOVE pot roast this time of year. It is my husband's favorite meal and I love it because it is so easy and there are always yummy leftovers! I know everyone has their own version, but I thought I would put mine out there!


My Pot Roast
1 chuck roast (the key is to use a chuck roast!)
1 bag of baby carrots
8-10 new potatoes cut in half
celery stalks
1 onion, chopped (white or yellow)
1 packet of Lipton Onion Soup Mix
1 can Cream of Mushroom
1 can Chicken Broth
Garlic powder, salt, and pepper to taste
Pour chicken broth, cream of mushroom, and Lipton soup packet in your crock pot and mix together. Add chopped onion, half of carrots, celery stalks, and half of the potatoes.

Put roast on top and add the remainder of the carrots, potatoes, and celery.
Sprinkle salt, pepper, and garlic powder on top and then cover with water until roast is submerged.

Cook on low for 8-10 hours.

It comes out so tender that you cut it with a fork...SO DELICIOUS!!! Enjoy! :)

Wednesday, December 28, 2011

Rudolph Pancakes

This isn't really a recipe, but something cute I saw on Pinterest (of course!) and just had to make Christmas morning. The one I pinned was a little different, but this is just such a fun, simple idea for Christmas morning that gets a BIG smile from kids! (I used raisins for the eyes and a red M&M for the nose.)

See, I told you it gets a big smile!
This is a good one to bookmark for next year! Hope you all had a Merry Christmas!!

Thursday, December 22, 2011

Fire Roasted Tomato Chicken Tortilla Soup

If you like tortilla soup, this is the recipe for you! It tastes like something you order at a restaurant, which I just love. :) Like most recipes I try, it is super easy. Thanks again Taste of Home for another fabulous dinner!


Fire Roasted Tomato Chicken Tortilla Soup

1 lb boneless skinless chicken thighs (I used 3 chicken breasts)

1 carton chicken broth

2 cups frozen whole kernel corn

1 can fire roasted diced tomatoes, undrained

1 can black benas, drained, rinsed

1 sweet red bell pepper, chopped

1 medium onion, chopped (1/2 cp)

9 corn tortillas (6 inch), cut into 1/2 inch wide strips (I only used 3)

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1/4 tsp ground red pepper (cayenne)

1/4 cup chopped fresh cilantro leaves

2 tbsp vegetable oil

Lime wedges and chopped avacado if desired

In a slow cooker, combine chicken, chicken broth, corn, tomatoes, black beans, bell pepper, onion, 6 of the tortillas (I left this out because I feel like they get soggy), chili powder, cumin, salt, and red pepper. Cover; cook on low heat setting 5-7 hours or high 3-4 hours.

Remove chicken; shred with fork. Return to slow cooker and stir in cilantro. Heat oil in a nonstick skillet. Cook strips from remaining 3 tortillas in oil over medium heat about 3-5 minutes, stirring occasionally, until crisp and light golden brown.
Top individual servings of soup with tortilla strips, lime wedges, and avacado if desired.

Seriously, this is SO GOOD...especially with the avacado if you like avacado! Perfect dinner in these cold months! Enjoy! :)

Monday, December 12, 2011

Fiesta Smothered Chicken

Here is another GREAT recipe from Taste of Home! I made this last week and it was SO GOOD!! It is super easy and doesn't take very long to make, which is really nice if you need to get dinner ready quick. If you like a dish with a little bit of a kick, make this one!!


Fiesta Smothered Chicken

3 tablespoons reduced-sodium soy sauce

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

2 boneless skinless chicken breasts (I made 3)

1/2 cup sliced fresh mushrooms

1/4 cup chopped onion

4 teaspoons chopped seeded jalapeno pepper

6 teaspoons butter, divided

1/4 cup shredded pepper jack cheese

1/4 cup shredded cheddar cheese

In a large resealable bag, combine the soy sauce, Worcestershire sauce, and garlic powder; add the chicken. Seal bag and turn to coat; set aside.

In a large nonstick skillet , saute the mushrooms, onion, and jalapeno in 2 teaspoons butter until tender. Remove and keep warm.

Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until chicken is no longer pink. Spoon mixture over each chicken breast.
Sprinkle with cheese. Cover and cook 1-2 minutes or until cheese is melted.

That's it! So easy, quick, and SO DELISH!! Enjoy! :)

Tuesday, December 6, 2011

Cream Cheese Christmas Tree!

I had to take a salty item to a Christmas party on Monday, and I of course turned to Pinterest to see what cute things I had pinned. I immediately decided to make this...I have taken this item to many Bunco nights, but fell in love when it is shaped like a tree! The best part is it takes about 2 minutes to prepare and it is PRECIOUS!


Cream Cheese Christmas Tree

1 block cream cheese

1 bottle Roasted Raspberry Chipotle Sauce (Fischer & Wieser is my favorite!!!)

1 green pepper

Cilantro or Parsley

Wheat Thins

Cut your cream cheese diagonally and put together as a triangle. Cut a star and a trunk out of your green pepper. Pour sauce over cream cheese and sprinkle cilantro or parsley over the top. Done!

Isn't that fun?!? I just loved the way it looked on a red plate too! It also tastes fabulous and gets devoured very quickly. Enjoy! :)

Thursday, December 1, 2011

White Chili

This recipe from Taste of Home is simply DELICIOUS! The pictures DO NOT do it justice. I made this Monday night and we had it for leftovers Wednesday and I have had it for lunch twice...that is how good it is! I normally get sick of something, but I'm actually kind of sad I don't have any left. It is incredibly easy too and just perfect for the cold weather. You definitely need to add this to your menu soon!


White Chili

1 pound boneless skinless chicken thighs, cut into bite-size strips (I used chicken breasts)

1 cup dried great northern beans, sorted, rinsed

1 medium onion, chopped (1/2 cup)

1 clove garlic, finely chopped

2 teaspoons dried oregano leaves

1/2 teaspoon salt

1 can (10 3/4 oz) condensed cream of chicken soup

5 cups water

1 teaspoon ground cumin

1/4 teaspoon red pepper sauce

1 can (4.5 oz) chopped green chiles

Sour cream and chopped avocado, if desired (HIGHLY recommend!)

Spray your slow cooker with cooking spray. In slow cooker, mix chicken, beans, onion, garlic, oregano, salt, soup and water. Cover; cook on low heat setting 9 to 10 hours. (It is going to look more like soup for a long time, so don't worry.)

Just before serving, stir cumin, pepper sauce and chiles into chili. (It definitely thickens up, but don't expect a normal chili consistency.)
Garnish with sour cream and avocado...I HIGHLY recommend doing this...made it even more delicious!

I forgot to mention, this recipe is low fat too...BONUS! (Probably before the sour cream and avocado!) I really loved this recipe and will definitely be making it again soon! Enjoy! :)