Saturday, February 3, 2018

Slow-Cooker King Ranch Chicken Soup

cup chopped yellow onions
medium red bell pepper, diced (1 cup)
tablespoons vegetable oil SAVE $
teaspoon salt
can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
can (18 oz) Progresso™ creamy mushroom soup
cups Progresso™ chicken broth (from 32-oz carton)
can (4.5 oz) Old El Paso™ chopped green chiles 
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
lb boneless skinless chicken breasts
package (8 oz) cream cheese, cubed, softened
Chopped fresh cilantro leaves and crushed tortilla chips, if desired


  • 1
    Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
  • 2
    In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
  • 3
    Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
  • 4
    If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

Friday, February 2, 2018

5-Ingredient Slow-Cooker Pulled Pork Chili


cans (15 oz each) Progresso™ red kidney beans, drained, rinsed                                                                
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained                                                                
cans (4.5 oz each) Old El Paso™ chopped green chiles                                                                
packages (1 oz each) Old El Paso™ original taco seasoning mix                                                                
to 4 lb boneless pork shoulder roast, trimmed  

Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.

Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.                                                                    

Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.          

Source; Pillsbury

Slow Cooker Creamy Tuscan Chicken


1  Tablespoon butter                                                                
1 package (20 oz) boneless skinless chicken breasts                                                                
1 jar (15 oz) Alfredo pasta sauce with roasted garlic                                                                
1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)                                                                
1/4 cup grated Parmesan cheese                                                                
1 teaspoon Italian seasoning                                                                
1 cup chopped fresh spinach

Linguine if desired.


In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.

In 3 1/2- to 4-quart slow cooker, place chicken breasts. 

In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.

Source: Pillsbury

Wednesday, December 27, 2017

Perfect Grilled Chicken

Chicken Taco Meat

All Purpose Meatballs


Sunday, December 10, 2017

Slow Cooker Mexican Chorizo Egg Casserole

  • 16-ounce chorizo sausage
  • 2 cups frozen hash browns, I used shredded
  • 1 cup corn
  • 1 cup black beans
  • 12 large eggs
  • 1 cup milk
  • 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
  • 1½ cups shredded cheddar cheese, divided
  • Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream
  1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
  2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
  3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
  4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!