We hope you enjoy this recipe for Fajita Burrito Bowls in a Jar. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AquafinaSparkling #CollectiveBias
There is a horrible misconception going around, and I feel like I have to clear it up with y’all. There are people in this world… I can’t believe I even have to type this out… that think play dates are exclusively for kids. Shhh, don’t tell, but some of us know the real reason play dates exist. Sure, they’re great for kids, don’t get me wrong. I mean, as a homeschool mom, I love for my son to have play dates and get some socialization. But let’s be real.
Play dates are for moms.
Thanksgiving this year is going to be a little bit weird for us. Usually, we go out of town to visit my grandmother, and it’s always an amazing time. But to be honest, things with Ketchup have been a little iffy around here– with new therapies starting and old ones ending, he’s in such a great period of transition that we don’t really want to rock the boat. It’s going to be our first Thanksgiving in years being home for the holiday instead of visiting family, and honestly? We’re going out to eat. But that doesn’t mean we didn’t buy one of those delicious turkeys on sale… a good Thanksgiving-in-January preparation, if you will. But one thing I really love about Thanksgiving, regardless of where I spend it, is the leftovers. Then again, after a day or two, you really get tired of Turkey Sandwiches… that’s where this yummy soup comes in. It’s easy to make, it’s delicious, and it uses stuff you probably have on hand after Thanksgiving dinner– you can swap out any vegetables or meat you’d like, meaning this turkey vegetable soup could just as easily become a ham and potato soup, or a vegetarian hearty vegetable soup… the possibilities are endless, so let’s get cooking.
Growing up, fall trips to Silver Dollar City were kind of a big deal. I mean, the Ozarks are just stunning in the autumn as it is– beautiful orange and red leaves, rolling hills, and just the smells of fall. One of those scents that I’ve tucked away in my memory is the wafting fragrance of the giant cast iron skillets of succotash… delicious squash, corn, chicken, and okra, all sauteed in the skillet with plenty of butter and served in bowls. It’s just one of those fall must-haves, and I was dying to replicate it at home when this year didn’t have a trip to Silver Dollar City in the cards.
Growing up, there was only one option when you wanted Chinese food… the menu may have had a ton of great choices, but if it wasn’t Springfield Cashew Chicken, was it even really worth ordering Chinese food? You see, traditional Cashew Chicken is a Chinese-American dish that’s stir fried in a wok, but Springfield-style Cashew Chicken combined classic American food– fried chicken– with this popular dish, and allowed a totally new recipe to take shape… and trust me, you must try it.
Hello, week… if you’re like me, you’re already looking for the perfect recipe for Taco Tuesday tomorrow and every week… and this one is SO simple that you won’t even have to worry about it. During the summer, I hate using my stove top to boil a chicken but I love chicken tacos year round… boiling a chicken just feels like it makes the whole house a little hot and sticky, which adds a nice warmth in the house in the winter, but is just WAY too hot in summer.
This recipe is SUPER simple… start by layering half of a small jar of your favorite picante sauce– any kind and any level of spice your family likes will work just fine!
Next, layer on 2 pounds of chicken breasts (or use your favorite chicken meat– thighs, legs, even a whole chicken will work since you will be removing it to shred later).
Top with a packet of chicken taco seasoning (or your favorite taco seasoning blend), and pour the remaining picante sauce on top.
The picante sauce will help keep the chicken from getting dry, while also enhancing the seasoning for extra flavor.
Cook on low for 6-8 hours, until chicken is cooked thoroughly. Remove from the slow cooker and shred the meat. Return the meat to the slow cooker and give it a good stir, then leave it on warm until you’re ready to serve, or serve it right away.
Load up your tacos with all of your favorite fixin’s– I love a little bit of lettuce, tomato, and cheese on mine– and serve!
Crock Pot Chicken Street Tacos
- 1 small jar picante sauce
- 2 lbs chicken
- 1 packet chicken taco seasoning
- In a crock pot, pour half of the jar of picante sauce.
- Place chicken on top of picante sauce.
- Sprinkle chicken with taco seasoning.
- Pour the remaining picante sauce on top of the chicken.
- Cover and cook on low for 6-8 hours.
- Shred chicken and serve on tortillas with your favorite taco toppings.
Mama Plus One http://www.mamaplusone.com/
What’s your favorite Taco Tuesday recipe? If you’re looking for Tacos, definitely check out this recipe for Fajita-style beef tacos in the crock pot
I love when a recipe truly lives up to it’s name. Divine…. that’s a lot to live up to, a name like “Chicken Divine.” But I have to tell you, between the melty cheese sauce, the tender chicken, and the perfect pieces of broccoli, this is truly a divine dish. I also love when I can try out a recipe that’s been in the family for awhile. Now, this recipe didn’t originate with our family… my grandfather was given the recipe by a client (he was a hairdresser), who passed it along to him after she’d tried the recipe with much success in her own home. It wasn’t unusual for clients to pass along recipes they’d loved to my grandparents. That made this the first time I’d ever tried making this truly divine chicken for myself, but certainly not the last.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RecipeTwist #CollectiveBias
Just about every week now, we’ve been making it a priority to get out of the house for something other than school, work, and church. That means we’ve been enjoying a lot more meals at a nearby Italian chain. And the best part? I’ve gotten hooked on this delicious Chicken and Gnocchi soup. I’ve become such a fan that I had to figure out how to make it myself! You know what? It’s SUPER easy to make at home, and you’ll love this flavor, whether you’re serving it on it’s own or making it as a starter for your favorite pasta dish.
It’s no secret that I’m a big fan of chicken. And, ever since I started putting limes in my water, I’ve been trying to keep them on hand more. But last week when I was faced with planning meals, and realized I had more limes and chicken than I could use for water and casseroles, it was time to branch out… with some honey lime chicken!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BackYourSnack #CollectiveBias
I cannot believe Jeffrey is starting high school this year. While he’s still homeschooled, many of his friends, and our exchange student, are in public school, which means when school lets out around 3:00, our house becomes the social hub as all of his friends come over. It means we need snacks, LOTS of snacks, to satisfy the insatiable study group we have around our house these days. Luckily, I’ve come up with a foolproof snack that everyone loves. And, if you’ve got a Snack Hack using FarmRich and Walmart Fresh items, you could actually win $10,000, so keep reading and share YOUR back-to-school Snack Hack. Mine snack hack? Delicious barbecue chicken skewers with creamy ranch dip. With only 4 ingredients plus some herbs and spices you probably have on hand, it’s the perfect recipe for snack time.
This casserole is for breakfast. Wait! No. It’s for dinner. Wait! No. Brunch. Actually, it’s for anytime! This casserole won’t answer the age-old question of which came first, but it does put chicken and egg and hashbrown in one delicious casserole… which is pretty special, actually.