Easy Cream Cheese Crockpot Chicken

from The Larson Lingo

I love easy meals. I saw this recipe floating around Pinterest and had to give it a try. I was a little worried it'd taste too cream cheesy but it wasn't at all; it had a good flavor to it. I added a little salt to mine because I like everything with a little extra salt.

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed.
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, so this is usually 2 dinners & a lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

Woofums

Our friends Jacob and Rachel have this seriously good camping treat they make called woofums. They invented these special poles that you wrap a biscuit around, cook your biscuit over the fire into a little cup, and then fill with pie filling and top with whipped cream. Yum! Well sometimes I want woofums but don't have the special poles to make them, so I invented a way to get something close at home.

I wrapped biscuits over a mini muffin tin and baked them in the oven at 400 for about 10 minutes.

They came out looking like this:

Then I loaded them up with cherry pie filling, whipped cream, and voila! You could also go with apple pie filling, strawberry...the options are endless!

Pineapple Ice Cream

1 can Pineapple chunks (drained)

2 1/4 cups sugar

Juice of 3 lemons or 9 Tbsp lemon juice

1 can evaporated milk

2 quarts WHOLE milk

1/2 pint whipping cream

(of course you also need LOTS of ice and salt to add on top while machine is spinning)

• Puree pineapple chunks (you can puree as much or as little as you like)
• Combine first 3 ingredients and stir
• Add the rest and put into ice cream maker
• Continue according to ice cream maker instructions
• Serve right away to enjoy super soft ice cream or put in freezer to harden up more

(this is the cheap walmart ice cream maker I have. Nothing fancy but it does the trick and is super delicious)

Veggie Sandwich

1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1 sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
Olive Oil
Kosher Salt & Pepper
1 French Baguette
1 pkg Sun Dried Tomato Feta (crumbled)

DIRECTIONS
Pre-heat oven to 375 degrees.
Mix mayo, garlic & lemon juice. Set aside in refrigerator.
Combine all veggies on a cookie sheet and drizzle with olive oil, salt & pepper. Toss to coat.
Bake for 15-20 minutes until tender.
Turn on broiler. Broil on high for 3-5 minutes. Remove from oven.

Slice baguette in half length-wise.

Spread mayo mixture on both sides of bread & top with feta.

Place in broiler for 2-4 minutes.

Top one side of baguette with grilled veggies.

Place other side of baguette on top.

Enjoy!!!

Grape Jelly Meatballs

These are a really easy, yummy appetizer. The best part is they can feed a lot of people with little effort. The ingredients seem weird but taste good together.

2 12 oz jars Heinz chili sauce
1 32 oz jar grape jelly
1 bag meatballs (about 80 in a bag)- I just buy the Costco frozen meatballs

Heat ingredients in a crockpot on low for 6-8 hours, or simmer in a pot on the stove for 3 hours. Serve warm and enjoy!

Crock Pot Sweet Pork

This recipe is a family favorite...and come to find out (looking in the blog archives)it's a lot like Chelsea's Crock Pot Chicken Tacos, except using Pork

1 pork tenderloin

1 jar Pace Picante (24oz)(mild or medium)

1 cup brown sugar

We usually get our pork at Costco, they come in a 4 pack
While we're at Costco we also grab these tortillas

1) Put pork in crock pot

2) In another bowl mix brown sugar and Picante together

3) Pour mixture over pork

4) turn on high for 4-5 hours

5) Once done shred

We like to do ours Cafe Rio style. We will put the sweet pork in a big flour tortilla, add black beans, cilantro/lime rice, and cheese (we like jalepeno jack, but is good with any kind really). Then roll that sucker up and enjoy!!!

To make cilantro lime rice, just add chopped cilantro and lime juice once the rice is done cooking. Easy peasy!!!

Taco Soup

This recipe is SO easy because it is mostly canned! ;) And it makes a TON

1 lb ground beef

1 large onion chopped

1 can pinto beans (undrained)

1 can black beans (undrained)

1 can red beans (undrained)

1 can corn (undrained)

1 can tomato sauce (15 oz)

1 can Rotel spicy tomatoes

2 small cans chopped green chili

1 package taco seasoning mix

1 1/2 cup water

1 bag Fritos

Shredded cheddar cheese

Cook meat & onions in large pot, drain fat. Stir in everything except Fritos and cheese. Bring to boil and let simmer for 15 minutes uncovered. Serve in bowl and top with Frito's and cheese.

Funi Salad

I know this sounds a bit weird, but I promise....it is SO good!!

(i usually half the recipe and it still makes a lot)

2 small heads cabbage (1 purple and 1 green)

8 green onions

8 Tbs sesame seeds - toasted

8 Tbs sliced almonds - toasted

2 packages top ramen noodles - broken up a wee bit

1 bell pepper - chopped

Dressing:

4 Tbs sugar

1 tsp pepper

1 tsp salt

1 cup oil

6 Tbs rice vinegar

Pour dressing on right before serving

Potato & Onion Chowder

Its soup season!! My favorite!! I made this twice last week and each time forgot to take a pic. I'm sure I'll be making it again soon and will upload a pic then.

1 cup diced onions

1/2 cup finely chopped celery

2 Tbsp butter

1 can (about 14oz) condensed chicken broth

1 tsp. salt

Dash of pepper

2 cups cubed potatoes (i usually put in a little more, whatever 2 large potatoes give me)

1 1/2 cup milk

1/2 cup light cream

1 tsp. chopped parsley (I will use dry parsley sometimes, still tastes good)

Saute onions & celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to boil. Reduce heat and boil gently until potatoes are tender, about 20 minutes. Add milk, light cream, and parsley. Heat thoroughly. Makes about 4-5 servings.

Petite Watermelons

Petite Watermelons

2 limes

1 small box of red Jello

mini chocolate chips

Cut both limes in half lengthwise. Scoop out all the fruit with a spoon. Place the limes in a muffin tin to keep them from tipping over. Make the box of Jello according to the Jiggler directions. Carefully spoon Jello into the limes halves. Chill until almost firm. Using a skewer push the mini chocolate chips into the Jello for "watermelon seeds." Chill until until firm, then cut into slices.
(Got this cute idea from: Chocolate on My Cranium)

Foil Pack Chicken Fajita Dinner

From Kraft Foods

Super easy meal you can throw together ahead of time and refrigerate.

1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese

HEAT oven to 400ºF.

FOLD up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

BAKE 30 to 35 min. or until chicken is done (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

Lewis Family 'go to' Meal

Speedy Asian Stir Fry

1 cup Kraft Asian Sesame dressing
Angel hair pasta
2 chicken breast, chopped or sliced
1 cup broccoli
1/2 tsp of each: Red pepper flakes, ginger, garlic powder
1 Tbs soy sauce


Cook Angel hair pasta according to package directions, add chopped broccoli for the last 3 min of cooking time.

Meanwhile in a saucepan use cooking spray and cook chicken through. Then add remaining ingredients. Let simmer for a minuet, then toss in pasta and broccoli mixture.... YUMMO and oh so easy PEAsy! You could add other veggi's if they cook quickly like broccoli, I have also made with sliced beef. You can add more or less red pepper flakes depending on how spicy you like your food!

Cheesy Beef Stroganoff

A cheap, easy dinner from Kraft Foods.

I didn't actually do the Velveeta cheese; I just threw in a little bit of shredded cheese I had in the fridge.

1 lb. ground beef
2 cups water
3 cups medium egg noodles, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 tsp. black pepper

BROWN meat in large skillet; drain.

STIR in water; bring to boil. Stir in noodles; cover. Simmer on medium-low heat 8 min. or until noodles are tender.

ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently.

Cake Batter Cookies- So Many Options!

So these aren't anything fancy, but when it's 8 or 9:00 and I'm ready to watch American Idol with a yummy treat this is a quick option that hits the spot. And if you stock up on cake mixes when they are on sale for 88 cents at the store it's a cheap way to go. Although this might be where the extra pregnancy pounds are coming from...

So you can use any cake batter to make a cookie using the general recipe of

1 cake mix
2 eggs
1/3 cup oil

Then pop 'em in the oven at 350 for about 9 minutes.

I mainly use devils food cake mix but I've also tried yellow cake mix and funfetti. Then I like to get creative with marshmallows on top, different frostings, roll them in sugar or powdered sugar, candy rolled inside (this is the base recipe for Rolo cookies), or last week I threw some extra chocolate chip cookie dough in.

Chicken Pizzettes With Vegetables

I wouldn't say these are like, the best things I've ever had in my life, but they were pretty good for a really quick and easy, semi-nutritious, kid friendly lunch or dinner. The husband thought they'd be better with salsa or a different sauce...you could play around with it.

Recipe created by Robin Miller
Found on Oprah.com

Ingredients:Serves 4

1 package chicken nuggets or tenders
4 whole wheat flour tortillas , taco size
3/4 cup prepared pizza sauce or pasta sauce , regular or reduced sodium
1 cup shredded mozzarella cheese
2 cups mixed, chopped vegetables, such as broccoli florets and mushrooms and bell peppers and onions and zucchini and pitted olives and baby spinach leaves
4 tsp. grated Parmesan cheese
1 tsp. dried oregano , optional
Preheat the oven to 400º. Arrange chicken nuggets on a baking sheet and bake for 5 minutes.

Remove chicken nuggets from the oven and cut into 1/2-inch pieces. Set aside.

Arrange tortillas on a flat surface. Top each tortilla with 3 tablespoons of the pizza sauce.

Top the sauce with mozzarella cheese (1/4 cup per tortilla). Top the cheese with the chicken nugget pieces and any combination of vegetables.

Sprinkle Parmesan cheese and oregano (if using) over top.

Transfer pizzettes to baking sheets and bake 5 to 7 minutes, until cheese melts and tortilla is golden brown.

Poppyseed Bundt Cake

My roommate would make this all the time, and I would eat like half of it each time. I'm sure she loved that. I'm so glad to finally get the recipe so I can make it myself now.

Mix together:
4 eggs
1 c plain or vanilla yogurt
1/2 c vegetable oil
1 small box instant vanilla pudding

Add:
1 box yellow cake mix
1/2 c water
1/3 c poppyseeds

Pour into greased and floured bundt pan. Bake at 350 degrees for 50-60 minutes or until top is golden. Cool completely before removing from the pan. Recommended that you then allow it to sit 15 minutes before cutting.

EASY Tortilla Soup

 We made this last night and aside from being terribly easy, it was delicious! I got this recipe from another recipe blog.

Tortilla Soup by Linda Smith Ingredients:

1 lb. cooked chicken or browned hamburger meat (Or one can of canned chicken)
2 cans Cream of Chicken Soup
1 can chicken broth
1 can corn
1 can Ranch Style Beans
1 can black beans, rinsed
1 can Ro-Tel

Combine all of the above ingredients and simmer on medium heat to a boil. Pour over chips and sprinkle cheese on top.
Try to get the low sodium versions of all the canned stuff. There is enough salt on the chips. Also, thinner restaurant style chips get too soggy. Tostitos are the best. You can "customize" this recipe. For example, you can add chunks of avocado, or even a dollop of guac on top after you serve it, or add cilantro or let it chill and use it as a dip. It also doesn't matter if you like more corn, or more beans, although if you take any of the ingredients out, it will change the flavor. It also keeps really well in the fridge.

It's good! Try it!

Curried Peas and Tomatoes

I found this recipe on AllRecipes.com a few years ago. My kids are iffy on it, but it's one of my favorites. It's pretty spicy, so if that's a problem, use less chili powder.

4 teaspoons coconut milk
1 teaspoon Indian chili powder (use less if you don't like spicy)
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger
2 cans chopped tomatoes with juice
1 pound bag of petite peas

1. In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
2. In a medium sauce pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
3. Stir in ginger, tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until hot. I like this barely cooked so the peas still have a firm texture and sort of pop in your mouth.
4. Can be served over rice (basmati rice is best), and is really good served over Indian Fried Rice

Tips: You can use spices that are pre-ground, but the flavor and scent is better if you use whole seeds that you grind fresh yourself. I grind my spices with a coffee grinder which makes it really easy. Also, Indian chili powder is much more spicy than Mexican chili powder, so start with a small amount; you can always add more if you want more heat.

Mom's Chocolate Chip Cookies.

Pretty much the best chocolate chip cookies ever. You can use this recipe to make Jenny's big cookie in the post below!

1 lb. real butter

1 1/2 C granulated sugar

2 C dark brown sugar

3 eggs

2 tsp real vanilla

5 C flour

2 1/2 tsp salt

2 1/2 tsp baking soda

4-6 cups Semi-sweet chocolate chips

1. Preheat oven to 350 degrees

2. Cream butter and sugars together until smooth.

3. Beat in eggs and vanilla.

4. In a separate bowl mix together flour, salt, and baking soda. Gradually add to mixture.

5. Stir in chocolate chips.

6. Line cookie sheet with wax paper (or treat yourself to one of these)

7. Place dough on cookie sheet and bake for 8-11 mins at 350 degrees. Enjoy! (It makes a lot of cookies. I usually give a lot away or freeze some for later.)

Bean Dip

1 - 8 oz cream cheese
1- 16 oz Velveeta
2- 16 oz refried beans
1-3 oz can green chilies
1- 12-16 oz jar of salsa
1 can beef

Dump in crockpot. Heat th0roughly. If you like bean dips, you'll love this!