Crock Pot Chicken Taco Meat

I adopted this recipe from the Recipezaar account, and I'm so glad that I did. This has become a regular addition to my OAMC and I have created a public cookbook filled with recipe ideas using this recipe. This is a three-ingredient wonder that's easy (5 minutes of your time), delicious and versatile.

INGREDIENTS Nutrition

SERVINGS 8 UNITS US

3 tablespoons taco seasoning, I use Bulk Taco Seasoning Mix

1 cup chicken broth

1 lb boneless skinless chicken breast

DIRECTIONS

Dissolve taco seasoning into chicken broth.

Place chicken breasts in crock pot and pour chicken broth over.

Cover and cook on low for 6-8 hours.

With two forks, shred the chicken meat into bite-size pieces.

To freeze, place shredded meat into freezer bags with the juices.

Press out all the air and seal.

Scalloped Potatoes

INGREDIENTS Nutrition

SERVINGS 6 UNITS US
4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1⁄2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1⁄2 cup grated cheese, to sprinkle on top
paprika

DIRECTIONS

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.
Season with salt and cayenne.
Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in cheese.
Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes and cheese sauce.
Sprinkle the remaining cheese on top.
Top with some paprika for color.
Bake uncovered for about 1 hour at 350°F.

Authentic Italian Meatballs

Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. Try them for yourself! This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!

INGREDIENTS Nutrition

SERVINGS 10 UNITS US

1 lb ground beef

2 eggs

1⁄4 cup milk

1⁄2 cup breadcrumbs

1⁄2 teaspoon salt

1 tablespoon fresh parsley

1 teaspoon garlic powder

1⁄2 teaspoon fresh ground pepper

1⁄2 cup grated parmesan cheese

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DIRECTIONS

Mix all ingredients in a large bowl by hand.

Use your bare hands for best results.

Roll meatballs to about the size of a golf ball.

Drop raw meatballs into large (I use a stock pot) pot of sauce.

(I have an incredible sauce recipe {#92096} I use for my meatballs).

Simmer for about 3 hours.

Creamy Cajun Chicken Pasta

INGREDIENTS Nutrition

SERVINGS 2 UNITS US
2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1⁄4 teaspoon salt
1⁄4 teaspoon dried basil
1⁄8 teaspoon ground black pepper
1⁄8 teaspoon garlic powder
Garnish

1⁄4 cup grated parmesan cheese
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DIRECTIONS

Watch how to make this recipe
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.

Recipe of the Day

A great breakfast to make when you don't feel like cooking. Put everything in the oven & leave it. Also good on the go, cut into squares & eat with your fingers.

INGREDIENTS Nutrition

SERVINGS 4-6 UNITS US

16 ounces frozen tater tots

6 ounces cooked turkey sausage or 5 slices crumbled cooked bacon

2 ounces cream cheese, softened

1⁄4 cup half-and-half cream

5 -6 large eggs

1⁄4-1⁄2 teaspoon paprika

1⁄4 teaspoon salt (optional)

1⁄4 teaspoon black pepper

1 cup grated colby-monterey jack cheese

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DIRECTIONS

Preheat the oven to 375F then spray a 9x9 glass baking dish with cooking spray.

Place the tater tots in the bottom of the pan. Next sprinkle the turkey sausage or crumbled bacon over the tater tots.

Note: If you want to add vegetables, such as mushrooms or green peppers, you should add them along with the meat.

Whisk the half & half & cream cheese together in a bowl. Once smooth whisk in the eggs & spices then stir in the cheese. Pour over the tater tots then bake in the oven for 35-40 minutes.

Breakfast Tater Tot Casserole

INGREDIENTS Nutrition

SERVINGS 4-6 UNITS US

16 ounces frozen tater tots

6 ounces cooked turkey sausage or 5 slices crumbled cooked bacon

2 ounces cream cheese, softened

1⁄4 cup half-and-half cream

5 -6 large eggs

1⁄4-1⁄2 teaspoon paprika

1⁄4 teaspoon salt (optional)

1⁄4 teaspoon black pepper

1 cup grated colby-monterey jack cheese

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DIRECTIONS

Preheat the oven to 375F then spray a 9x9 glass baking dish with cooking spray.

Place the tater tots in the bottom of the pan. Next sprinkle the turkey sausage or crumbled bacon over the tater tots.

Note: If you want to add vegetables, such as mushrooms or green peppers, you should add them along with the meat.

Whisk the half & half & cream cheese together in a bowl. Once smooth whisk in the eggs & spices then stir in the cheese. Pour over the tater tots then bake in the oven for 35-40 minutes.

Holiday Rum & Raisin Cake

INGREDIENTS Nutrition

SERVINGS 16 UNITS US
2 cups golden raisins, chopped
1⁄4 cup light rum
3 cups flour
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
1 1⁄4 cups butter, softened
2 3⁄4 cups sugar
5 eggs
1 teaspoon vanilla
1 cup cream

DIRECTIONS

Combine raisins and rum; cover and stand until rum is absorbed.
Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
Beat on high speed for 5 minutes, scraping down sides often.
Add dry ingredients to creamed mixture alternatly with cream.
Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan – 70 to 80 minutes; or 2-6 cup bundt pan – 40 to 45 minutes.
This cake gets very brown on top. Cool 10 minutes, then remove from pans.
Brush with Rum & Butter Glaze.
Allow cake to absorb and repeat until glaze is used up.
GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.