Crock pot meals are definitely my go to during the winter months. Not only are we always on the go with sports but it is also nice to come home to the house smelling amazing and not having to cook supper!
The thing I love the most about this is that you simply just throw everything in the crock pot and forget it! All I did was combine all my ingredients except for my shredded cheese, sour cream, and corn chips in my crock pot and cooked on low for 6-8 hours. When I was ready to serve it I added my cheese, sour cream, and corn chips. Don’t get me wrong, it’s amazing without adding all the extras but why not make it even better, right? HaHa! It doesn’t get much easier than this! My kiddos even loved this that’s an added bonus! Perfect for those chilly, dreary days!
These are my go to food for any party or event we go to! They are guaranteed to be a hit! You can also make a lighter version of these by using low fat cream cheese and low carb/fat tortillas.
Start off by mixing your cream cheese and powdered ranch together. I like to let the cream cheese sit out for awhile to make it easer to mix. Next spread your mixture on the tortilla, add the ham and pickle spears and roll them up. I usually use 5-6 slices of ham depending on the size of tortilla you are using.
*2 8oz. Bags Shredded Cheese-I used Kraft Triple Cheddar
*1/4 Cup Chopped Onion-optional
*2 Tbsp. Minced Garlic
*Salt & Pepper
*1 Tbsp. Seasoned Salt
*1 Tbsp. Onion Powder
*1 Cup Frozen Peas-optional
-To make a lighter version of this dish, simply substitute lower fat/light ingredients. I have done this several times and it turns out just as yummy!
Who doesn’t love a simple crockpot meal? I know I sure do! Throw it all together in the morning and forget about it!
Start by turning your crockpot to low and adding all the ingredients except for the peas. I prefer to use liners for my crockpot to avoid the hassle of having to clean my pot afterwards. You can find these in the baggie and tin foil isle at the store. Stir occasionally. Cook on low for 6-8 hours. Add frozen peas 30 minutes before you plan on serving.
As I mentioned before the onion and peas are optional but I personally love the flavor the onions give to the dish and the color that the peas add. Honestly, I’m not a huge fan of peas, but I love them in this dish.
Who doesn’t love some good comfort food? That is exactly what we were craving in our home today so we decided to make us some chicken and dumplings and boy did it hit the spot!
Ingredients you will need:
-2 Boxes Chicken Broth or Chicken Bouillon
-1 Can Cream of Chicken Soup
-1 Cup Chopped Celery
-1 Cup Chopped Onion
-Rotisserie Chicken(I used a Lemon Pepper one from Wal-Mart)
-Salt and Pepper
-1 Tbsp. Onion Powder
-1 Tbsp. Minced Garlic
*Preheat oven to 415 Degrees
I like to use a big roaster pan when we make ours so I use two burners when cooking this. Start off with adding all of the ingredients except for the biscuit mix to the pan. I like a little extra chicken flavor in my soups so I always use my chicken broth and then add a little chicken bouillon to it also. You could also use canned chicken in place of the rotisserie chicken if you wanted to. Again, all of this is personal preference and there is no right or wrong way to do it!
Once all of this has came to a boil you are now ready to add your dumplings. Prepare your biscuit mix per directions on the package. Drop by spoonfuls into the soup mixture. Once all of the dumplings are in and are beginning to float it’s time to put the lid on and stick it in the oven. Cook for 25 minutes and then remove the lid and cook for an additional 15 minutes to brown the tops of the dumplings. Enjoy!