Try It Tuesday

try it tuesday new

 

Hey y’all! With the hustle and bustle of the holiday season, I’ve been relying on my handy dandy Crock Pot more than ever! And, thanks to Pinterest, I’ve been able to find A LOT of awesome recipes, let this one for honey garlic chicken!

Here’s what you need:

img_0847

4 to 6 boneless, skinless chicken thighs (I used chicken breasts)

4 garlic cloves, minced

⅓ cup honey

½ cup low sodium ketchup

½ cup low sodium soy sauce

½ teaspoon dried oregano

2 tablespoons fresh parsley (I didn’t have fresh, so I used dried)

 

Place chicken in slow cooker. In a medium-sized bowl, whisk garlic, honey, ketchup, soy sauce, oregano, and parsley until thoroughly mixed.

img_0848

 

Pour the sauce over the chicken.

fullsizerender

Cover and cook on low for 4 to 5 hours or on high for 3.5 to 4 hours.

 

When the time is right, serve with your favorite sides!

garlic-chick

 

I liked this recipe okay. I mean, it wasn’t the greatest meal ever, but it most certainly wasn’t the worst. What I really liked about it was that it was low in calories. And, paired with our organic brown rice, qunioa, and steamed veggies, it made a pretty healthy meal!

nutrition-for-honey-garlic-chicken

 

Have you ever tried this recipe? What were your results? Share in the comments below!

 

Try It Tuesday

try it tuesday new

 

img_0307

Y’all, this smelled AWESOME. It was like I was cooking hot cocoa! The next morning, I awoke to this:

img_0308

Yeah, it did not look appetizing. I scraped off the top and the under part actually looked okay! I plopped some peanut butter on top and decided to try it.

img_0309

It was…alright. It was pretty bland, TBH. I ate a serving of it and it was pretty filling, though not very tasty.

Have you ever tried this recipe? Or a recipe close to it? What were your results? Share in the comments below!

Try It Tuesday

Try It Tuesday Cooking Badge 2

 

Right now, I’m obsessed with my crockpot so I’ve been scouring Pinterest for easy crockpot recipes. I was super excited about this one because it was mostly protein (Huff the Hubs has been setting ridiculous daily protein goals and it’s been tough for me to find meals that comply) and sounded super yummy on a fall day!

original-pin

 

Here’s what you need:

img_0022

¼ Cup Brown Mustard

1 Tablespoon Worcestershire Sauce

2 Tablespoons Steak Sauce

1 10oz Can Low Sodium Cream of Mushroom Soup

11/4 Cups Beef Broth (or 10oz Can)

1 (24oz) Bag Johnsonville Homestyle Meatballs

1 8oz Container Sour Cream (or 1 Cup)

1 16oz Package Egg Noodles

 

First, pour the beef broth, brown mustard, Worcestershire sauce, and steak sauce into a bowl and whisk until well blended. Then, pour the mixture and the meatballs into the crockpot. Cover and cook on low for 6-8 hours or (high 3-5 hours).

img_0023

 

Around hour five, gently stir in the sour cream.

img_0028

 

img_0024

 

Before serving the meatballs, boil water for your egg noodles and cook according to the package.When your meatballs and noodles are finished, serve and enjoy!

img_0030

 

Here are my thoughts on this dish: they were good, but they were REALLY mustard-y. Next time, I’ll probably use half as much. It was just too much for me. Also, I thought I had egg noodles, but I didn’t. So I had to use the noodles I had on hand. I think they might have been better with the noodles the recipe actually called for.

 

Have you ever tried this recipe? What were your thoughts? Do you have a better meatball recipe? Share in the comments below!

Try It Tuesday

Try It Tuesday Cooking Badge

Here lately, I have been OBSESSED with freezer meals. Mostly because life never seems to slow down and they make cooking dinner so much easier. Plus, most of them can be tossed in the crockpot and forgotten about, which makes for a less stressed Momma.

I perused Pinterest and found a site loaded with freezer meals and picked the one that I already had ingredients for (because, with two littles, its a battle to get to the store). Enter: Chicken Hurry.

Here’s what you need:

img_8098

  • chicken breasts
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup packed brown sugar
  • 3 Tbsp. dry onion soup mix

 

First, grab a gallon size freezer bag and label it with the name of your recipe as well as the cooking instructions: (Be sure to write: “Add 1/4 cup of water day of cooking”. I forgot, lol.)

img_8097

 

Then, toss everything (except the water) into the bag and place in the freezer. BAM! Meal ready to go!

I didn’t get a picture of this after I cooked it because I completely forgot! This recipe was…okay. It smelled awesome, but just seemed too “ketchup-y” for my liking, so about an hour before it would be fully cooked in the crock pot, I added about 1/4 cup BBQ sauce, to add some more flavor to it. I thought it was alright; Huff the Hubs thought it was great. I’d give it a 2 out of 5 stars.

 

Have you ever made this before? Have you made something similar? What were your results? Share in the comments below!

Try It Tuesday

Try It Tuesday Cooking Badge 2

 

I’ve got yet another nummy crockpot meal for you today! This one has a little spice to it, too! This one was Pinterest find, but it actually comes straight from the Kraft website!

Try It Tex Mex Chicken (1)

 

Here’s what you need:

~1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips (I actually just used some shredded chicken I had prepped and frozen a few weeks ago and it was tasty!)

~2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix

~2 Tbsp. flour

~1 each green and red pepper, cut into 1-inch-wide strips (again, I used some frozen I prepped a few weeks ago!)

~1 cup frozen corn (I had a bag of southwest corn, pepper, and bean mix that I hadn’t used yet, so I threw that in there instead)

~1-1/2 cups TACO BELL® Thick & Chunky Salsa (I used Newman’s Own; just a personal preference)

~2 cups hot cooked long-grain white rice (yeah, we don’t do white rice; I used brown)

~1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

 

 

First, coat your chicken with the taco seasoning mix and flour in your slow cooker.

Try It Tex Mex Chicken (2)

 

Then, add the veggies and salsa and mix well. Cover with lid and cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Try It Tex Mex Chicken (3)

 

When time’s up, stir the contents! Serve over rice and cheese.

Try It Tex Mex Chicken (4)

 

I really liked this, but Huff the Hubs wasn’t too impressed. He said he likes my Mexican casserole better. Though I liked this because of the ease! Have you ever tried this before? What were your results? Share in the comments below!

Try It Tuesday

try it tuesday new

 

With it being so cold out, I’ve been in the mood for comfort food. And nothing says comfort food like a meal in the crockpot that’s creamy and filling! I perused Pinterest and found a yummy recipe: Slow Cooker Italian Chicken!

Here’s what you need:

Try It Italian Chicken (5)

 

~4 chicken breasts (not pictured)

~1 Italian dressing seasoning packet (I really wanted to get Hidden Valley’s packet, but I couldn’t find it!)

~1/2 cup water

~1 (8 oz) block of cream cheese

~1 can cream of chicken soup

~2/3 cup water

~Rice (or noodles; it doesn’t really matter)

 

First, place your chicken in the crockpot and season with the Italian dressing packet. Add 1/2 cup water and let it cook, covered, for 4 hours on low. (The reason those chicken breasts look so piddly is because the Chicken Breast bags and the Chicken Tenderloin bags look almost identical. And, guess which bag this pregnant-brained momma grabbed? Yep.)

Try It Italian Chicken (1)

 

When the chicken is cooked, shred it with a fork or do it the fun and easy way and use a hand mixer!

Try It Italian Chicken (2)

 

Add in the cream cheese, chicken soup, and 2/3 cup water. Mix well and let it cook for another 30 minutes.
Try It Italian Chicken (3)

 

Then, serve with your favorite veggie and rice!

Try It Italian Chicken (4)

 

Huff the Hubs and I both really liked this! My only complaint was that I didn’t add enough chicken (surprise, surprise). I’m DEFINITELY making this again because it was SUPER easy! Plus, you can save time by cooking and shredding the chicken a few days before!

 

Have you ever tried this recipe? What were your results? Share in the comments below!

Try It Tuesday

try it tuesday new

 

Hey y’all! So, knowing that we’re going to be adding to our brood has made me want to prepare for the oncoming cluster of busyness that I know will ensue once Indy graces us with his presence. Because of that, I’ve been trying out freezer meals/crockpot freezer meals so I can determine what we like months before Indy’s due date. This way I can make a bunch of meals and take a few weeks off from “cooking” until I feel better/healed.

A Facebook friend (who also has a blog! Check it out here!) does a lot of freezer meals and posts them regularly on FB. One stood out to me (because she said all of her kids loved it and it was a huge hit) so I decided to try it out! Its freezer*/crockpot Beef Stroganoff!

Here’s what you need:

Try It Stroganoff (1)

~4 cups ground beef or 2 lbs cubed beef stew meat (I used ground turkey, because health.)

~1 cup sour cream

~2 cans cream of mushroom soup

~1 packet onion soup mix

~2 tablespoons Worcestershire sauce

~2 tablespoons minced garlic cloves

~ 1 cup chopped onions (I used frozen, because laziness.)

~1/2 cup water

~egg noodles (to serve with the stroganoff)

 

 

First, brown your ground beef (or ground turkey) and toss it into your crockpot. Then, add everything else.

Try It Stroganoff (2)

 

Stir and then cook on low for 4-6 hours.

Before serving, cook egg noodles (I used whole grain twirly noodles) as directed on the package, drain and serve!

I actually didn’t get a picture of the completed recipe because I was RAVENOUS by the time Huff the Hubs got home and I didn’t realize I needed a picture until after everything was cleaned up!

But, trust me when I say that it was REALLY good! And SUPER easy! Plus, it made the house smelly yummy. Huff the Hubs loved it and even asked, “Hey, is there any leftover? I want to take it for lunch tomorrow!”

I will DEFINITELY be making this “freezer meal” when Huff the (new)Babe gets here!

 

 

 

 

 

 

*To make this a freezer meal, toss everything (except egg noodles and water) into a gallon size freezer bag and freeze. The night before, set it out in the refrigerator to thaw. Then, dump everything into the crockpot (plus the water) and cook on low for 4-6 hours! Cook your egg noodles before serving and bam! You’re done!