I wanted to go a bit healthier at M's birthday party considering the cookies and cake we'd be having. The main fare was simple Italian (ziti, salad, garlic bread, Spanish rice- because apparently we can't have a family party without it), so I wanted to try out a new crock pot meatball recipe. Skinnytaste did not let me down. I made their Turkey Meatballs and they were delicious. Nobody realized it wasn't red meat and we had hardly any leftovers which is always a good sign they were yummy!
Here is the recipe: Crock Pot Italian Turkey Meatballs
I didn't change a thing, but could have probably gotten away with adding extra garlic into the meatballs. Maybe even in the form of garlic salt.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Thursday, August 25, 2011
Slow Cooker Creamy Tacos
Posted by
Heather R.
at
Thursday, August 25, 2011
1 comments
Labels: chicken, cooking, crockpot, Recipes
Labels: chicken, cooking, crockpot, Recipes
I found this recipe on the blog, A Year of Slow Cooking, and thought I'd try it out. It was super easy and quick to prepare (great for a work day meal) and came out tastey. I don't like a lot of spice and was not disappointed with this recipe. It is even A.R. approved. I must say that I've bought a couple other flavors of the Philadelphia cooking cream to try out.
Ingredients:
2 pounds chicken breast pieces (I used frozen- no need to thaw first)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain)
1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or corn tortillas
Optional- 1 cup frozen corn, 1 can black or pinto beans- drained
optional toppings:
sour cream
avocado slices
tomato
shredded cheese
Directions:
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme. Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.
Ingredients:
2 pounds chicken breast pieces (I used frozen- no need to thaw first)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain)
1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor
taco shells or corn tortillas
Optional- 1 cup frozen corn, 1 can black or pinto beans- drained
optional toppings:
sour cream
avocado slices
tomato
shredded cheese
Directions:
Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).
Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme. Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.
Friday, March 04, 2011
Finger-lickin' BBQ Chicken (crockpot)
This chicken turned out delicious and best of all only 5 ingredients are required, so the prep time was minimal. The apricot preserves I used definitely made the sauce complete.
http://www.blogger.com/post-edit.g?blogID=8209672227423120695&postID=7687974473518642463
http://www.blogger.com/post-edit.g?blogID=8209672227423120695&postID=7687974473518642463
Thursday, December 23, 2010
Sherried Gravy Pork Recipe
I've been experimenting with crock pot recipes and this is one of the latest favorites on our "make again" list. Enjoy!
Sherried Gravy Pork
Sherried Gravy Pork
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