Slow Cooker Chicken Tortilla Soup #SundaySupper

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This soup is always a hit whether you are cooking for a few people or a crowd! I love this recipe because you poach the chicken breasts right in the slow cooker so that they get full of flavor. This recipe also uses salsa in place of diced tomatoes which I love! Please let me know if you try this and what you think about it!

Slow Cooker Chicken Tortilla Soup

Ingredients:

3 large frozen chicken breasts

1 16 oz jar of your favorite salsa

1 large carton of chicken broth

1 15-oz can of corn

1 15oz. can of black beans

1/2 tsp. cumin

1/2 tsp. chili powder 

1/2 tsp. garlic powder

dash of salt/pepper

 

Directions:

Place the Chicken Breasts on the bottom of the slow cooker. 

Add the chicken broth and jar of salsa. Make sure that the chicken breasts get covered with the liquid.

In a separate bowl, mix together the spices with the black beans and corn and place in the slow cooker. 

Squeeze the juice of half a lime over the mixture.

Cook on on low for 6-8 hours. 

Take the poached chicken breasts and shred them throughout the soup mixture. Let continue cooking for another 30-45 minutes. 

Serve and add your favorite toppings like sour cream, avocado, cheese, lime, cilantro, green onions, tortilla chips, etc....

Enjoy!

Gluten-Free Cranberry Cake Recipe

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If you are still searching for a last-minute yummy item to make this Christmas, be sure to check out my recipe for Gluten-Free Cranberry Cake over at The Mommy Spot Tampa Bay! This is always a crowd pleaser and every bite is full of holiday flavors!

Three Ingredient Slow Cooker Potato Soup

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I have been making this recipe for quite some time now and thought that it was time to share it with you all! I previously used to make my Slow Cooker Potato Soup with frozen hashbrowns and one day when I was in the grocery store I saw that the refrigerated Simply Potatoes hashbrowns were on sale Buy One Get One Free so I decided to give them a try instead. I actually love them better than the frozen ones. This recipe cannot be any easier. I am all about simplifying my life this year and this recipe is just that! Even though it is simple, it is crazy delicious! And, you can add whatever toppings that your family loves to make it even more delicious!

INGREDIENTS:

2 bags of Simply Potatoes Diced Potatoes With Onions (I like the ones with onions as it gives the soup nice flavor) You can also use the frozen Ore Ida brand. I have also used the shredded hashbrowns before and they work just as well. Whatever you prefer is fine. 

1 Large Carton of Chicken Broth

1 Block of Cream Cheese

DIRECTIONS:

Place the 2 bags of Hasbrowns and carton of chicken broth in the slow cooker and place on low for 6 hours. 

Towards the end of the cooking process cut up the block of cream cheese into small chunks and place in the slow cooker. Let melt into the potato mixture for another 30 minutes or so. If the mixture seems to thick you can add more chicken broth. 

Top soup with your favorite toppings like bacon, cheese, green onions, etc... and serve.

Enjoy! This is one of our favorites! 

Chicken Alfredo Bacon Pizza Featuring RAGÚ® Classic Alfredo Sauce

This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own. 

As a busy mom, I am always on the lookout for quick and easy dinner ideas. Nothing says “Easy Weeknight Dinner” to my family more than a delicious homemade pizza! RAGÚ® Pasta Sauce found in the pasta sauce aisle at my local Publix store, provides the perfect base for a delicious pizza that we can enjoy any night of the week. 

One of our favorite varieties of RAGÚ pasta sauce for homemade pizza is the RAGÚ Cheese Creations Classic Alfredo Pasta Sauce. Not only is the RAGÚ Classic Alfredo Pasta Sauce made with real cheese and fresh cream, but it is also bursting with cheese flavor. In fact, every bite of RAGÚ Classic Alfredo is packed with Parmesan and Romano cheese. I also love that this sauce is great in a variety of dishes including Chicken Alfredo. The sauce is available in both 16 oz. and family size 21.5 oz. jars.

Chicken Alfredo Bacon Pizza made with RAGÚ Classic Alfredo Pasta Sauce is sure to be a new favorite in your house! Every bite is filled with delicious cheese flavor, and your family is sure to request this tasty dish over and over.

Be sure to head to your local Publix now through Wednesday, October 11^th, as the RAGÚ Cheese Creations Classic Alfredo Pasta Sauce will be on sale during their RAGÚ BOGO event. This is a great time to stock up your pantry with delicious RAGÚ Pasta Sauces so that you can get dinner to the table in no time at all! 

Chicken Alfredo Bacon Pizza (yields 2 pizzas) 

Ingredients:

1 21.5 oz. Family-sized jar RAGÚ Cheese Creations Classic Alfredo Pasta Sauce

2 cans refrigerated pizza dough

½ bag spinach chopped into bite-sized pieces

1 bag of pre-cooked bacon pieces

1 small red onion diced

1 bag of refrigerated cooked chicken strips chopped into bite-sized chunks

1 bag Italian cheese blend

Directions:

Spray 2 non-stick pizza stones with cooking spray.

Unroll the refrigerated pizza dough and place on each pizza stone.

Spread the RAGÚ Cheese Creations Classic Alfredo Pasta Sauce over the pizza crust.

Top with chicken, onion, bacon pieces, spinach, and Italian cheese blend.

Place in 350 degrees oven until pizza crust is golden brown and the Alfredo sauce is bubbly.

Serve and enjoy! You will not be able to eat just one bite. The cheesy goodness of the RAGÚ Alfredo sauce is definitely the star of this dish! 

Gluten-Free Zucchini Muffins

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I don't know about you, but we love zucchini! I love to roast it, spiralize it, eat it raw, the list goes on and on! We also love a good Zucchini muffin so I was thrilled to come across this recipe that used Bob's Red Mill Gluten-Free Baking Flour. If you have not yet tried this flour, it is the bomb! Seriously, it is the best-tasting gluten-free flour out there. I love that it can be used in any of your regular recipes as it measures 1 to 1 for baking flour. 

These zucchini muffins are so delicious and you will want to make them again and again! I have made them now 3 times and every time they are devoured by my entire family! 

Zucchini Muffins

Recipe adapted from Bob's Red Mill recipes 

Ingredients

• 1-1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Flour
• 3/4 cup Sugar
• 1 1/2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/4 tsp Salt
• 1 stick butter
• 2 Eggs
• 1/2 cup Dairy Free Milk (I used unsweetened almond milk)
• 1 Tbsp Apple Cider Vinegar
• 1 tsp. vanilla
• 1 cup Shredded Zucchini
• 4 tsp Bob’s Red Mill Turbinado Sugar (for topping)

Instructions

Preheat the oven to 350 degrees. Line muffin pan with liners or spray with oil.

In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. In a separate bowl, mix together the eggs, almond milk, apple cider vinegar and vanilla. Using a stand or hand mixer, slowly add in the wet ingredients to the dry just until combined. Add in the stick of butter until combined then mix in the shredded zucchini. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar and bake around 25-30 minutes or until a toothpick inserted in the center comes out clean.

Enjoy! You won't be able to eat just one, I promise! 

Easy Sesame Chicken

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Are you looking for a yummy chicken dish that tastes just like your favorite takeout? Easy Sesame Chicken is absolutely delicious! Not only will you save money by making your own takeout, but this dish is very easy to prepare as well! My guys devoured this dish and there were no leftovers!

(recipe adapted from Budget Bytes)

INGREDIENTS: 

Chicken:

1 large egg

2 Tbsp cornstarch

Salt & pepper to taste

1 lb. boneless skinless chicken thighs

2 Tbsp veg. oil for frying the chicken

Sauce:

4 Tbsp soy sauce 

2 Tbsp water 

1 Tbsp toasted sesame oil 

3 Tbsp brown sugar 

3 Tbsp rice wine vinegar 

2 inch fresh ginger, grated 

2-3 cloves minced garlic 

2 Tbsp sesame seeds 

1 Tbsp cornstarch 

For Serving:

Chopped green onions for garnish

Hot jasmine rice to serve the chicken on top of 

Extra sesame seeds

 

DIRECTIONS:

In a large bowl, whisk together the egg, 2 Tbsp cornstarch, salt and pepper. Cut chicken thighs into 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.

Heat a large skillet or wok with 2 Tbsp of vegetable oil over medium-high heat. When the oil is very hot, add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). 

While chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. 

After chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce should begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.

Serve over hot jasmine rice and sprinkle with chopped green onions and additional sesame seeds if you prefer.

Enjoy!

Beef and Broccoli Stir Fry

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We absolutely love Chinese food. BUT, it can be so fattening and many times you don't know what ingredients are being used when it is prepared. Also, since I am gluten free, I cannot eat many of the Chinese dishes that are available in the traditional Chinese restaurants these days. Needless to say, eating out a Chinese restaurant for me can be quite challenging! When I came across this recipe for Beef and Broccoli Stir Fry I was so excited! I have made some modifications to my liking, but it is so delicious! We just love this! I served it over cauliflower rice for myself and Jasmine rice for the boys. 

Ingredients:

• 1 1/2 lbs thin angus cut beef round steak, sliced into thin strips
• 3 tbsp fish sauce
• 1/4 cup beef stock
• 1 tbsp sesame oil 
• 1-2 tsp fresh ginger, grated
• 4-5 cloves garlic, minced
• 6 oz mushrooms, thinly sliced
• 1 lb broccoli florets
• 3 tbsp olive oil or vegetable oil

Directions:

1. Slice the angus steak into 1/4 inch thin strips. 
2. In a large mixing bowl, combine the fish sauce, beef stock, sesame oil, ginger, and garlic. 
3. Add the steak to the bowl and mix until all pieces are coated. Set aside. Let marinate for an hour. I would even go longer if you have the time to do so to give the meat extra flavor. 
4. While the meat is marinating, clean and trim the broccoli and slice the mushrooms so that they are ready to go. 
5. Heat a wok (or large skillet) over high heat. Add the oil to the pan. 
6. Once the pan is hot, add the broccoli, coating it in the oil and stir frying for 2-3 minutes. 
7. Remove the beef from the marinade and add to the hot pan. Stir fry 2-3 minutes. 
8. Pour the sauce in the pan and add the mushrooms.  
9. Continue stir frying the mixture over high heat until the meat is cooked through and the sauce has reduced and thickened. 
10. Serve the mixture over rice or cauliflower rice and enjoy! This is absolutely so delicious and it is sure to be a new favorite on your menu rotation!

This recipe has been adapted from Peace Love and Low Carb. 

Easy Slow Cooker Meat Loaf

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 When I think about comfort food, meatloaf is definitely at the top of my list! This delicious recipe for meatloaf is absolutely amazing! You will never make meatloaf any other way after you try it in your slow cooker! 

Today's recipe is for Slow Cooker Meat Loaf. Yep, you read that right Meat Loaf! Now I know that you may be skeptical of cooking meat Loaf in a Slow Cooker. I know that I was at first. But let me tell you, it is the Best Meat Loaf that I have ever had and is so moist! My guys must think so too because they devoured the entire thing! I really think that you will love it and that it will be a staple in your menu rotation!

INGREDIENTS:

1 1/2-2 lbs. Ground Turkey (You could use ground beef as well, but I like how moist the Ground Turkey is.)

2/3 Cup Bread Crumbs (I used Gluten Free because of My Food Allergy issues- my boys did not even know the difference)

2 Eggs

1 Tsp Salt

1 Tsp Ground Onion

1 Tsp Garlic Powder 

1/2 Tsp Pepper

1 Lb. Tri-Color Baby Potatoes Cut Into Quarters

1 Lb. Baby Carrots Cut into Halves

DIRECTIONS:

Take the first 7 Ingredients and gently mix together. Form into a loaf and place in the middle of the slow cooker. Take the Quartered Potatoes and Baby Carrots and place around the outside edge of the meatloaf. Cook on low for around 5-6 hours. 

About 30 minutes before taking off heat, mix together the glaze for the top of the meatloaf. Take 1/4 Cup Ketchup, 3 Tbsp. Brown Sugar, and a Dash of Mustard. Mix together and place all over the top of the meatloaf. Cook for an additional 30 minutes just until the glaze is nice and set.

Serve and enjoy! Let me know how you like it!

Slow Cooker Meatball Subs

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The big game is almost here! Many folks will be looking for quick and easy recipes that can feed a crowd in no time. One of our favorites during game time is thes Slow Cooker Meatball Subs. They could not be any easier not to mention they are super delicious! Frozen meatballs are frequently on sale BOGO at many stores so grab a few bags and keep them in your freezer! They are a staple item for me that I always have on hand as they are so versatile. 

Ingredients:

1 bag of your favorite frozen meatballs

1 jar of your favorite Pasta Sauce

Grated Parmesan Cheese for Topping

Your favorite Sub or Hoagie Rolls

Directions:

Place the Meatballs and jar of pasta sauce in your slow cooker. Cook on Low for around 4 hours. Serve on Hoagie or Sub Rolls and sprinkle the top with Parmesan Cheese. I like to serve with Broccoli or a Salad. 

Enjoy!

Saving Your Sanity With Your Slow Cooker- Sweet and Sour Meatballs #SundaySupper

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PIN IT HERE FOR LATER: https://www.pinterest.com/pin/530087818626044468/

Today's Slow Cooker Recipe is actually one of our all time favorites! Slow Cooker Sweet and Sour Meatballs is absolutely delicious and a great way to get the kiddos to eat their veggies! My boys actually jump up and down when I tell them that we are having this for dinner! I love to stock up on Frozen Meatballs when they are on sale BOGO and the Pre-Sliced veggies that you can buy in the Produce Department are such a timesaver! Remember, the Slow Cooker is your friend. It is a way to get meals on the table that are Easy, Affordable and Stress-Free! 

INGREDIENTS:

1 Bottle of your favorite Sweet and Sour Sauce

1 Small Can of Pineapple Tidbits or Chunks 

1 Package of Pre-Sliced Mixed Pepper Rings and Onions

1 Package of Frozen Meatballs

DIRECTIONS:

Place all ingredients in Slow Cooker and Cook on low for 6-8 hours. 

Serve over White or Brown Rice and Enjoy!  

Strawberry Pound Cake Kabobs With Chocolate Drizzle #SundaySupper #FLStrawberry

This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I don’t know about you, but as soon as Florida strawberry season is here, I can’t help but do a little strawberry dance! These red gems of juicy goodness are the perfect portable bite and they can be eaten anytime anyplace. Just wash and eat!

You may not know this, but Florida strawberries are actually harvested in the winter.  Yep, it is true! These beauties are available from November through April so we can enjoy them regardless of the weather outside!

If you don’t see Florida strawberries carried at your local grocery store, be sure to ask your produce or store manager. You will be glad you did. There is nothing like a Florida strawberry!

Not only are Florida strawberries delicious, they are also packed full of nutritional benefits. Strawberries are virtually fat free, have no cholesterol, and did you know that just 8 medium strawberries contain more Vitamin C than one orange? Click here for more nutritional info.

When I bought my first pound of Florida strawberries this year I was torn what to do with them. They were so sweet! I made a few smoothies, dipped some in chocolate and of course just ate them by themselves! I knew that I wanted to create an extra special treat with these beauties so I decided to make Strawberry Pound Cake Kabobs With Chocolate Drizzle. This is such a fun and easy recipe and a great use of strawberries! With Valentine’s Day just around the corner these would be the perfect nutrient-packed treat that anyone is sure to love! 

Strawberry Pound Kabobs With Chocolate Drizzle

Ingredients:

Pound cake cut into small cubes. I made my own, but you can use store bought as well.

Florida Strawberries washed and cut into half-sized pieces

Melting chocolates

Kabob or skewer sticks

Directions: 

Place a piece of strawberry on a skewer, then a cube of pound cake. Alternate back and forth until you have done this several times per each skewer.

Melt your favorite chocolate in the microwave and drizzle over the finished skewers.

Serve and enjoy! You won’t be able to eat just one! The juice from the Florida strawberries mixed with the pound cake and chocolate is oh-so amazing! 

Additionally, you can enter the #FLStrawberryCapContest for your own Strawberry Cap and you could win a Florida getaway with your family at the gorgeous Trade Winds Islands Resorts on St. Pete Beach! How much fun would that be? You can see all of the details to the contest HERE.

Need more Florida winter strawberry inspiration? Visit Strawberry Sue or follow Strawberry Sue on You Tube or Twitter. Florida Strawberry can be found on Facebook, Twitter, Instagram, Google + and Pinterest.

What is your favorite way to use Florida Strawberries? I would love to hear! 

Appetizers

• Balsamic & Brown Sugar Strawberry Canapés by My Sweet Zepol
• Fresh Mozzarella Strawberry Flatbread by Family Foodie
• Slow Cooker Strawberry Foccaccio by Healing Tomato
• Strawberry Avocado Crostini by Beauty and the Beets
• Strawberry Mango Salsa with Whole Wheat Cinnamon Chips by Meghan On The Move

Side Dishes

• Feta and Strawberry Tabouleh Salad by Sunday Supper Movement
• Strawberry Caprese Salad with Balsamic and Mint by Authentically Candace
• Strawberry Panzanella Salad by Eat, Drink and be Tracy

Main Dishes

• Pan-Seared Sea Bass with Butternut Squash and Strawberry Sauce by Take A Bite Out of Boca
• Pork Chops with Balsamic-Strawberry Sauce by Life Tastes Good
• Strawberry Balsamic Grilled Chicken by Katie's Cucina
• Strawberry Pesto Chicken by Cindy's Recipes and Writings
• Strawberry Salad with Grilled Chicken and Strawberry Balsamic Vinaigrette by Family Around The Table

Desserts

• Lightened-Up Strawberry Mille-Feuille by Girl Abroad
• Roasted Strawberry Pavlova with Lemon Cream by Hezzi-D's Books and Cooks
• Strawberries Romanoff by Renee's Kitchen Adventures
• Strawberry Buttermilk Cake by Cricket's Confections
• Strawberry Pound Cake Kabobs With Chocolate Drizzle by My Sweet Savings

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Salsa Chicken

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When I am in a dinner rut and don't know what to make, this is my go-to meal! Salsa Chicken is always a crowd pleaser not to mention it is super versatile. You can use it just as it is right from the slow cooker served over rice, or take your Taco Tuesday from Drab to Fab and serve the shredded mixture in tortillas with cheese and all of your favorite taco fixins! Yum! I also sometimes will add in a can of black beans or corn. You can also add in a block of cream cheese 30 minutes before you turn off the slow cooker and let in melt into the mixture. Ummm, yes, please! It is ridiculous! Let's get to the recipe, right? Oh and did I mention the base of this recipe has 2 ingredients? Yep, SUPER easy! 

INGREDIENTS:

3-4 Frozen Chicken Breasts

1 16-oz Jar of your Favorite Salsa

DIRECTIONS:

Place the frozen chicken breasts and salsa inside the Slow Cooker. Turn on Low Temperature for 6-8 hours. 

Shred the mixture and enjoy just as is over rice or serve in your favorite tortillas as tacos. Either way you will love this one and make it again and again! 

Saving Your Sanity With Your Slow Cooker- Salsa Chicken

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Today you get not one but two recipes for the Saving Your Sanity With Your Slow Cooker Series! I was at the ABC Studios in Tampa today taping a segment for Tampa Bay's Morning Blend which will be airing tomorrow at 10am. Our discussion was all about the Slow Cooker and how we can use it to get us dinner on the table that is Easy, Affordable and Stress Free! The previous recipe that I posted, Sweet and Sour Meatballs and this one, Salsa Chicken are the ones that we demonstrated on the show. 

Salsa Chicken is always a crowd pleaser not to mention it is super versatile. You can use it just as it is right from the slow cooker served over rice, or take your Taco Tuesday from Drab to Fab and serve the shredded mixture in tortillas with cheese and all of your favorite taco fixins! Yum! I also sometimes will add in a can of black beans or corn. You can also add in a block of cream cheese 30 minutes before you turn off the slow cooker and let in melt into the mixture. Ummm, yes, please! It is ridiculous! Let's get to the recipe, right? Oh and did I mention the base of this recipe has 2 ingredients? Yep, SUPER easy! 

INGREDIENTS:

3-4 Frozen Chicken Breasts

1 16-oz Jar of your Favorite Salsa

DIRECTIONS:

Place the frozen chicken breasts and salsa inside the Slow Cooker. Turn on Low Temperature for 6-8 hours. 

Shred the mixture and enjoy just as is over rice or serve in your favorite tortillas as tacos. Either way you will love this one and make it again and again! 

Saving Your Sanity With Your Slow Cooker- Slow Cooker Chicken Burrito Bowls

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I hope that you are enjoying these Slow Cooker recipes and getting some great ideas for quick, easy and inexpensive meals! Today is for all the Mexican fans out there! I love Chipotle and always opt for the Burrito Bowls so this recipe of Slow Cooker Chicken Burrito Bowls is my take on that. I will tell you that this make a lot so be prepared. I like to take the leftovers and the next day we actually make burritos. My boys LOVE this dish. I like that you can really customize it to your liking and add whatever veggies that you and your family prefer. At any rate, it is absolutely delicious! (You can see the previous recipes to this series HERE, HERE & HERE)

INGREDIENTS:

2 Large Boneless Skinless Chicken Breasts 

1 Tablespoon Olive Oil

2 Teaspoons Chili Powder

2 Teaspoons Garlic Powder

2 Teaspoons Onion Powder

2 Teaspoons Cumin

1 Teaspoon Salt

1 Teaspoon Pepper

4 Cups Chicken Broth

1 Can Diced Tomatoes (drained, rinsed)

1 Can Corn (Optional)

1 Can Black Beans (drained, rinsed)

2 3/4 Cup Rice of your Choice (we love Jasmine)

Toppings of your choice: Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Etc...

DIRECTIONS:

Place chicken breasts in the slow cooker. 

Pour the Chicken Broth, Diced Tomatoes, Olive Oil, Chili Powder, Cumin, Salt, Pepper, Onion Powder and Garlic Powder in the Slow Cooker.

Cook on low for around 4 hours until the chicken is cooked through.

Remove the chicken from Slow Cooker and set aside. I like to cut the chicken up in chunks at this point. 

Place Rice, Black Beans and Corn (if used) in Slow Cooker.

Place Slow Cooker on High for 45 Minutes-1 Hour or until Rice is cooked. (Do not over cook or rice will become mushy)

Add the chunks of chicken back in the Slow Cooker. You can also add the Shredded Cheese in at this point if you prefer, but we like to add it on ourselves in the bowls. 

Serve the Chicken and Rice mixture in bowls and add your favorite toppings like fresh Avacado slices, Fresh Tomatoes, Green Onions, Cilantro, Shredded Cheese, Sour Cream, Tortilla Chips, Etc... 

Enjoy! 

Saving Your Sanity With Your Slow Cooker- Slow Cooker Lasagna

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I hope that you all have been enjoying this series so far. I have been receiving a lot of positive feedback so far! As I have mentioned before It is my goal that with school back in session, these recipes will help us get us delicious meal on the table and without stress or much preparation.

Today's recipe is for Slow Cooker Lasagna. If you love Lasagna but don't enjoy the tedious task of assembling it, this dish is for you! Lasagna made right in your slow cooker! My family loves this dish and raves over it even more than when I make a regular lasagna in the oven. And, the best part? It can cook in the slow cooker and be ready for you when you need dinner on the table at night!

INGREDIENTS:

1 pound of Ground Turkey or Ground Beef

1 Small Onion Diced

Dried Garlic 

Uncooked Lasagna noodles

1 jar of your favorite spaghetti sauce

1 1/2 cups cottage cheese

1 1/2 cups shredded Mozzarella cheese

2 tablespoons grated Parmesan cheese

DIRECTIONS:

Brown the Ground Beef or Turkey with Diced Onion and Sprinkle Dried Garlic over. Drain. Spoon 1 Cup of Spaghetti Sauce over the bottom of the Slow Cooker. Place 2-3 Lasagna Noodles on Top of the Sauce. Next, Place 1/3 of the Meat mixture on top of the noodles. Spread 3/4 Cup of Cottage Cheese on top of Meat Mixture followed by 1/2 cup of Shredded Mozzarella Cheese. Repeat these steps 2 more times. For the last step, place the 2 tablespoons of Parmesan Cheese on top. Cook on low for 4 hours. Do not cook more than 4 hours or it may get overdone. Enjoy!

Peaches & Cream Pretzel Dessert

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Do you remember that delicious Strawberry Salad Dessert that used to be so popular back in the day? To this day I love that dish so much! I decided to take my own spin on it and create something using Peaches instead. I am in love with peaches during the Summertime and this Peaches & Cream Pretzel Dessert did not disappoint! I also used Gluten Free pretzels to make the dish Gluten Free. The real beauty of this dessert is the fact that it is so versatile and you can change up the fruit to use whatever sounds good! I am going to try Blackberries next as that would be delicious too! 

*If you love this recipe don't forget to Pin it HERE.

Ingredients:

2 cups crushed pretzels (I used Gluten Free but you can use regular as well)

3/4 cup butter, melted

3 tablespoons white sugar 

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ouce) tub of Cool Whip 

2 (3-ounce boxes) of Peach flavored JELL-O 

2 cups of boiling water

2 (10 ounce) bags of frozen peaches

Directions:

Mix together the melted butter, crushed pretzels and 3 tablespoons of sugar.

Press the mixture into the bottom of a 9x13 pan. 

Bake for 8-10 minutes just until browned and set aside to cool. 

In the meantime, beat together the cream cheese and sugar. Fold in the Cool Whip. 

Spread the mixture out across the cooled Pretzel crust. 

Dissolve Gelatin in the Boiling water. Stir in the Frozen Peaches and let them set very briefly. Continue to stir until mixture is about the consistency of egg whites. Take mixture and spoon over the top of the cream cheese layer. Place in refrigerator to let set. I would give it at least 3-4 hours to set up. 

Enjoy! You could even add more Cool Whip on the top if you desire. Think about taking this to your next picnic or potluck! I guarantee that there will be none left!

(recipe inspired from AllRecipes.com)

Two Ingredient Dole Whip Recipe

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How many of you love to get Dole Whip each time that you head to Disney? You know that delicious and frozen Pineapple treat that Disney is famous for? Did you know that you can make this right at home and it really is quite healthy for you! And, it only requires TWO ingredients and is dairy free! Oh, let's not forget that this treat is super easy! 

If you live near Aldi, Whole Pineapples are on sale this week for $1.29. Their Cartons of Organic Coconut Milk (the Shelf Stable variety) are $1.69. So for around $3 you have one Delicious and Healthy treat that your entire family will love! 

2 INGREDIENT DOLE WHIP RECIPE:

-1 Whole Pineapple Cut up into Chunks and Frozen Overnight. I placed my chunks in a Freezer Bag and placed them right in the Freezer. Made it super duper easy. 

-1 Cup of Coconut or Almond Milk. I used the Simply Organic Coconut Milk (Shelf Stable variety) from Aldi and Refrigerated it. I like the Coconut Milk as I think it gives it an even more Tropical taste. 

Directions:

Place the frozen chunks of Pineapple in the blender with Milk of your choice. Blend until the mixture becomes creamy. You will need to stop several times to scrape down the sides of the blender of the pineapple. 

Serve right away and enjoy! 

You could even add whipped cream if you choose! Yum!

Slow Cooker Sweet N' Sour Meatballs With La Famiglia DelGrosso Meatballs

 Disclosure: I was provided with product to facilitate this post. All opinions are my own.  Please see my disclosure policy)

I was once again given the opportunity to take the La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs and incorporate them into a recipe that my family would enjoy. I don't know about you all, but as a busy mom my slow cooker is my go-to appliance in the kitchen. Since the La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs are already fully cooked I wanted to use them in a recipe that would not only be quick and easy but delicious as well. These meatballs are so versatile and can be used in many dishes. I was excited to transform them into something other than the everyday Italian meatball dinner. Slow Cooker Sweet N' Sour Meatballs is the perfect dinner for any night of the week and your family will rave about the delicious flavor!  

Slow Cooker Sweet N' Sour Meatballs incorporates the delicious and hearty La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs which are packed full of 9 natural ingredients and the sweet flavor of Sweet N Sour Sauce. Vegetables are then packed into every bite with Tri-Color Pepper Rings and Onions in the Mix! This is a great recipe for getting the kiddos to eat their veggies! What kiddo doesn't love a yummy meatball with sauce? I serve this yummy goodness over a bed of Jasmine Rice, but you could serve it over Brown Rice or even noodles if you prefer. 

SLOW COOKER SWEET N' SOUR MEATBALLS 

1 Bag of La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs 

1 Bottle of your favorite Sweet N Sour Sauce (I used Kikkoman as it is our family favorite)

1 Large Onion Halved. Chop or Slice the Pieces into rings.

1 Package of Pre-Sliced Tri-Color Pepper Rings (if you can't find these pre-sliced at your store by all means you can slice them yourself. These pre-sliced packs of veggies are such a time-saver!)

DIRECTIONS:

-Toss the entire bag of meatballs into the slow cooker. 

-Add the Onions and Tri-Color Pepper Rings.

-Pour the jar of Sweet N' Sour Sauce over the Meatballs and Veggies. 

-Cook on Low for around 4 Hours. 

-Serve over Jasmine or Brown Rice and Enjoy!  

Can this recipe be any easier? If you are searching for quick and easy meals during the Summer months, this is sure to be crowd pleaser! I think that you and your family will love it and that it will become a regular on your menu lineup!

La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs can be found in the freezer section at Publix and Weiss Markets and a few other grocery retailers near you. GO HERE to find retailers. 

Easy Slow Cooker Lasagna

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If you love Lasagna but don't enjoy the tedious task of assembling it, this dish is for you! Lasagna made right in your slow cooker! My family loves this dish and raves over it even more than when I make a regular lasagna in the oven. And, the best part? It can cook in the slow cooker and be ready for you when you need dinner on the table at night!

INGREDIENTS:

1 pound Ground Beef or Ground Turkey

1 Small Onion Diced

Dried Garlic 

Uncooked Lasagna noodles

1 jar of your favorite spaghetti sauce

1 1/2 cups cottage cheese

1 1/2 cups shredded Mozzarella cheese

2 tablespoons grated Parmesan cheese

DIRECTIONS:

Brown the Ground Beef or Turkey with Diced Onion and Sprinkle Dried Garlic over. Drain. Spoon 1 Cup of Spaghetti Sauce over the bottom of the Slow Cooker. Place 2-3 Lasagna Noodles on Top of the Sauce. Next, Place 1/3 of the Meat mixture on top of the noodles. Spread 3/4 Cup of Cottage Cheese on top of Meat Mixture followed by 1/2 cup of Shredded Mozzarella Cheese. Repeat these steps 2 more times. For the last step, place the 2 tablespoons of Parmesan Cheese on top. Cook on low for 4 hours. Do not cook more than 4 hours or it may get overdone. Enjoy!

Meatball Pizza With La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs

 Disclosure: I was provided with product to facilitate this post. All opinions are my own.  Please see my disclosure policy)

I was recently given then opportunity to try La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs and my family just loved them! We used them in a homemade Meatball Pizza and it was absolutely delicious! If you love the taste of an authentic homestyle meatball just like Grandma used to make then this meatball is for you! I love that these meatballs are made with only 9 simple and all natual ingredients and they are baked and not fried.  

La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs can be found in the freezer section at Publix and Weiss Markets and a few other grocery retailers near you. GO HERE to find retailers. 

If you are looking for a delicious and new pizza recipe that your entire family will love, you must try this Meatball Pizza. I made a few changes to the recipe as I love fresh mozarella, but overall everything else is the same. This is sure to be a must-have pie that everyone in the family will agree is a knockout!

MEATBALL PIZZA

1 12" Pizza Crust or Premade Dough from the Bakery of your Favorite Pizzeria or Grocery Store (My Publix sells pre-made Pizza Dough in the Bakery)

1 Cup of Pizza Sauce

6 La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs 

1 Package of Fresh Mozzarella Cheese Cut up into Slices

1 Package of Fresh Basil Leaves

 

DIRECTIONS:

Preheat oven to 450 degrees.

Thaw 6 La Famiglia DelGrosso Grandma Murf's Italian Style Meatballs and cut them into thirds

Cook meatballs in the Pizza sauce on medium-low heat for 15 minutes.

Remove meatballs with a fork, shaking off excess sauce into the pan, and set aside.

Take Pizza Crust and Spread out onto Pizza Pan.

Use the sauce from the pan and spread evenly to the outside edge of the pizza crust.

Place Mozzarella Cheese in Slices over the Pizza Crust.

Place the meatball pieces on top of the cheese, spacing them evenly apart.

Bake pizza according to crust package directions and remove from oven. 

Garnish with Fresh Basil. I actually prefer to take my pizza from the oven a few minutes early and place the Basil on top then. 

Serve and enjoy your delicious Pizza!