Recipes

My Family Dinner Favorites: Slow Cooker Shredded Salsa Verde Chicken

Hey guys, today I’m sharing the easiest crock pot recipe you’ll ever need! It’s slow cooker Salsa Verde Chicken.

This recipe is simple with only two ingredients…that’s right! Two!

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  1. Start by adding 3 frozen chicken breast to your crock pot. *(This recipe is for a family of 4 and you can tailor it to your needs adding more chicken and sauce if need be.)

 

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2. Add seasonings of your choice. I used a little salt, black pepper, onion powder, and cumin.

 

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3. Pour about 1.5-2 cups of Salsa Verde over the top and let cook on high for about 4 hours, or on low for 8.

 

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4. After the cooking time, pull the chicken breast out and shred. Add the meat back to the sauce and your ready to eat.

Serve over steamed rice & black beans, then add shredded cheese, lettuce, and pico for a DIY burrito style bowl.

 

Hope you enjoy this recipe and thanks for reading,

~The Dimestore Gypsy

Recipes

My Family Dinner Favorites: One Pan Cheesy Pasta Skillet

Friday is here and it’s a beautiful day! Today I’m sharing this one pan, cheesy pasta skillet recipe. It’s so quick and easy, and you only need a few ingredients. This is one of my quick, go-to meals on game nights.

Ingredients:

1 lb. lean ground beef (can sub lean turkey) *seasoning to taste

1 jar red pasta sauce of your choice (I used Classico four cheese red sauce)

1/2 box uncooked rotini pasta (about 2 cups dry) (can sub a similar shaped pasta) *I used garden vegetable rotini.

3/4 cup low moisture, part skim, shredded mozzarella cheese

 

To Make:

You’ll need to brown and season the meat to your liking. While browning the meat, boil the pasta according to the package directions. (I like to cook these at the same time so your pasta is ready to go as soon as the meat is done).

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After the meat is browned, set your cook temp to low and add your cooked, drained pasta.

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Now, add your pasta sauce and stir together to mix.

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After it’s all mixed up you can turn the burner off and sprinkle your cheese on top. Pop a lid on for a few minutes and let the cheese melt. Once it’s all melted, your ready to serve.

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To complete your meal, add a side of steamed veggies or a leafy green salad.

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I hope you enjoy this recipe! It’s a weeknight staple in our home.

 

Thanks for reading,

~The Dimestore Gypsy

Recipes

The Best Banana Bread Ever

Hey guys…happy Wednesday! I always buy tons of bananas to snack on and we don’t always get to them fast enough. They start to ripen too quickly on the counter and then I’m over here searching for a recipe to get rid of them without having to trash them. I think I secretly do that just so I can make banana bread. lol!

Today I’m sharing this delicious Banana Bread recipe I found on cookinglight.com. I’ve tried quit a few recipes before and OMG, let me tell ya…this one is my fave! It’s so moist and full of flavor.

You’ll need a few staple ingredients from your pantry and one you may not use so much when baking…plain yogurt! That’s what makes this bread so moist.

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I followed this recipe exactly, with the addition of 1/4 cup of chopped pecans right before I poured the mix into my baking pan.

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If you have a few ripe bananas on your counter or just want to try this loaf, I would definitely recommend you try this recipe out. You won’t be disappointed!

Happy baking,

~The Dimestore Gypsy

 

 

 

 

Holidays · Recipes

St. Patrick’s Day Rice Crispy Treats

20170317_102230Happy St. Patrick’s Day! Are you wearing your green? I am!

I don’t really decorate for this holiday but I love to make a green dish or treat in honor of St. Patrick’s Day. This year I made green rice crispy treats! They’re super fun, easy to make, and a hit with the kids.

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What makes these so fun is the green color you get from adding food coloring to the mix! Here’s the classic “Rice Crispy Treat” recipe I used. After the marshmallows are melted, add a few drops of green food coloring to the mix (you can use the liquid or the gel coloring). Be sure to stir it well, then continue with the rest of the instructions. After I smoothed the mix out in my 13 x 9 , I sprinkled a little green colored sprinkles on the top for some sparkle!

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I hope you enjoy this simple, fun treat!

~The Dimestore Gypsy

Recipes

Quick & Easy Weeknight Chicken Fajita Tacos

Last night I was totally stumped on what to cook for dinner. Does that ever happen to you? Well if it does, you should definitely try this recipe out! It comes together in about 10 minutes and tastes so good. It’s perfect for those late nights when you don’t have a lot of time to spend in the kitchen or just needing a quick fix.

For this recipe, you’ll need:

1 green bell pepper (sliced in 1/4 strips)

1/2 white onion (sliced in 1/4 strips)

1 half bag of fully cooked, frozen diced chicken breast

8 tortillas

(seasonings of your choice)

*serves 4

 

 

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Kroger.com

 

 

 

Cooking Directions:

  1. Place about half the bag of chicken and 1 tbsp. of water in a microwave safe dish. Cover and heat for 3-4 minutes.
  2. While the chicken is warming, slice your veggies and add to a large frying pan with 1-2 tbsp. of olive oil.
  3. Stir-fry the veggies on high heat until the onion is opaque, about 5 min.
  4. Now add your chicken right to the pan and season with what you like. ( I used a sprinkling of each: salt, pepper, garlic powder, chili powder, and cumin)
  5. Stir-fry the chicken for just a few minutes to brown, about 2-3 min.

 

There you go…just warm your tortillas and serve! Add a side of rice for a complete meal.

I hope you enjoy this recipe as much as I did. Let me know if you decide to try it. I’d love to hear from you.

Thanks for reading,

~The Dimestore Gypsy

 

 

 

Recipes

My Family Dinner Favorites: Turkey, White Bean, and Spinach Soup (photo: rachelcooks.com)

Oh my goodness! I just have to quickly share this turkey, white bean, and spinach soup from rachelcooks.com. It is safe to say this has become a family favorite and one that will be on repeat in our home. I made a big pot Sunday night thinking I would have leftovers and it is completely gone! It’s a 20 min. recipe and healthy too! Perfect for those nights when you need to put together something quickly.

For the soup I used 90% lean turkey and organic broth, tomatoes, beans and spinach. I only had Italian seasoning on hand so I used a sprinkling in place of the 1 tsp. oregano & 1/2 tsp. of basil. I seasoned the meat with Italian seasoning, garlic powder, salt & pepper while browning, and then again after I added my stock.

This is a great little recipe and I highly recommend you try it out. Head over to her site for more pics and other great recipes!

~The Dimestore Gypsy

 

 

 

Recipes

My Family Dinner Favorites: Double-Cheese Chili (photo: kraft.com)

I hope you’re staying warm where you are. Here in Texas it’s probably the coldest it’s been in a long time!

Today I’m sharing this double-cheese chili from kraft.com. It’s perfect for these cold winter nights. I tweaked a few things to our liking and it was really good.

I  used 90% lean ground beef and seasoned it to my liking. After adding the remaining ingredients, I added a quarter cup of pace mild picante sauce (for extra flavor and veggies), a dash of garlic powder, cumin, salt, pepper, and hot sauce.

To serve, I added the cheese like so in the bottom and ladled a nice hot spoonful of chili on top. I also added a dollop of sour cream and a sprinkle of chopped green onion. Add some Jiffy homemade cornbread and this meal is complete!

If you try this recipe let me know what worked for you!

Stay warm friends,

~The Dimestore Gypsy

Recipes

My Family Dinner Favorites: Chicken Caldo (Mexican Style Chicken Soup)

 

My littles and I have all been under the weather this weekend due to this cold front that came in. The only thing we want to eat when we’re sick is chicken soup! It’s like magic..It just makes us feel better!

This recipe is filled with chicken and plenty of hearty veggies. The great thing is you just throw everything in the pot and let it cook!

Ingredients:

6 boneless, skinless chicken thighs

2 small zucchini

2 small yellow squash

3-4 small red potatoes

10-15 baby carrots

1 cup frozen corn

1 half head green cabbage

1 small bunch of cilantro

1 can low sodium chicken broth

1 chicken bouillon cube (I used Knorr brand)

cumin, garlic powder, salt & pepper

steamed white rice

*optional (lime wedges and hot sauce)

 

Directions:

First prep your chicken and veggies.

  1. Wash, then trim the tops and ends off of your zucchini and squash. Cut them into 3-4 pieces depending on the length. You want nice uniform chunks.
  2. Wash and cut your potatoes into halves.
  3. Next, cut your cabbage in half and then cut that half  into quarters. (I keep a little of the stem on to keep the large chunks intact.)
  4. With the cilantro, I just rip off a handful and run it under some water to get any dirt off.
  5. Trim any excess fat off of the chicken thighs.

To cook:

  1. Take a 6 qt. stock pot and fill it up about halfway. Add your chicken thighs, seasonings, and the bullion cube, then place it on high heat. (I used a sprinkle of salt, pepper, garlic powder, and ground cumin.)
  2. Next, add all your veggies with the cabbage and cilantro on top.
  3. Now add the can of chicken stock. You want enough liquid to cover most of the cabbage without overflowing when it’s boiling. Add more water if you need to.
  4. Bring to a boil stirring occasionally.
  5. Once it starts to boil, cook for about 10 min. or until the cabbage is soft.

To serve, I make sure to get a couple of pieces of chicken,and a mix of all the veggies in each bowl. Add a spoonful of rice to the top and your soup is good to go! For added flavor, try a dash of hot sauce and a squirt of a lime wedge. That’s our favorite way to eat ours!

I hope you enjoy this recipe and it makes you feel better when you’re not feeling well. What are some of your family faves when your feeling under? I’d love to hear about them! Leave me a message if you try this recipe or have any questions.

Thanks for reading,

~The Dimestore Gypsy

 

 

 

 

 

 

Recipes

My Family Dinner Favorites: Chicken and Rice Stuffed Bell Peppers

It’s finally starting to feel like Fall here in Texas! We have been having some cooler weather the last couple of days and I’m loving it. I made these stuffed bell peppers for dinner last night and they were a big hit so I thought I’d share with you.

While out at the grocery store, these huge, bright green bell peppers caught my eye and I just had to get some. They looked so fresh and I have been wanting to try stuffed bell peppers. I’ve never tried them before so I thought these would be perfect. All together, I believe this meal was under $10 for a family of 3-4.

Ingredients:

1 lb. ground chicken (I used Purdue from Kroger)

1 cup of any rice you’d like (I used Knorr rice sides in cheddar broccoli)

1 10.5 oz. can cream of chicken condensed soup

1/4 cup chicken broth

1-1.5 cup shredded mozzarella cheese for topping

3-4 bell peppers ( I used 3 for my family)

*optional (frozen steamed veggies)

 

Directions:

  1. Preheat your oven to 350 degrees.
  2. Cut the tops off of your bell peppers and remove the seeds/ribs carefully as to not damage the pepper. Rinse inside and out. Set aside. (Test to see if they stand straight up to act as a cup for your filling. If not, you can cut just a small slice off the bottom to help it stand flat.)
  3. Take a 3 qt. sauce pan and fill with water. Bring it to a boil and add your peppers for 2-3min to soften. Set aside when done.
  4. Next, cook your ground chicken. Be sure to season to taste. (I used a sprinkling of each: salt, pepper, garlic pepper, chili powder, and oregano) While browning the chicken, I used the microwave directions to cook my rice so it would be done at the same time as the chicken.
  5. Now add 1 cup of the cooked rice to your cooked chicken and mix.
  6. Add about 3/4 of the can of soup, add the chicken broth, and mix.
  7. Place your bell peppers standing up in an ungreased baking dish. (I used a small glass rectangular baking dish, but you can use whatever dish you prefer.) Add the filling to each bell pepper and really pack it in!
  8. Next I added a small spoonful of the leftover cream of chicken soup to each bell pepper.
  9. Top each with the shredded mozzarella and bake uncovered for 30 min.

 

I added a bag off Birds Eye Select steamed Brussel sprouts and our meal was complete!

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These peppers were so good and so filling! I hope you enjoy. Let me know how they turn out if you decide to make these.

Thanks for reading,

~The Dimestore Gypsy