Category Archives: one pot meals

lime chicken taco bowls

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lime chicken taco bowls  I  frozen pizza, again?

 
This is a super easy slow cooker meal that requires very little prep work (either before or after the slow cooker has done its job). Most people associate citrus with summertime so this dish presents itself as being a great summertime meal.

 

lime chicken taco bowls  I  frozen pizza, again?

 
Lime Chicken Taco Bowls
Adapted from the Kitchen of: Taste of Home

Prep Time: 3 – 6 hours + 40 mins
Servings: 4
Difficulty: Easy

{Ingredients}
1 ½ lbs boneless, skinless chicken breasts
3 Tbsp lime juice
1 Tbsp chili powder
½ Tbsp dried cilantro
1 cup frozen corn
1 cup chunky salsa
1 cup uncooked white rice
sour cream, shredded cheddar cheese, and shredded lettuce, optional

{Instructions}
Spray slow cooker with non-stick cooking spray. Place chicken on the bottom of the slow cooker.

Combine lime juice, chili powder, and cilantro; pour over chicken. Turn chicken to coat in marinade. Cover and cook on low: 3 hours for a 5 quart crock, 5-6 hours for a 3 quart crock, or until chicken is cooked.

Remove chicken, shred, and return to slow cooker. Stir in frozen corn and salsa. Cover and cook on low for 30 minutes or until heated through.

During last 30 minutes of cooking prepare rice according to package instructions.

Once everything is cooked serve chicken mixture over rice in a bowl. Top with sour cream, cheese, and lettuce if desired. 

{Notes}

  • This dish reheats well, making it great for leftovers.
  • The heat level of this dish is determined by the type of salsa you use. The chili powder does not add any heat/spiciness.
  • You can use two forks or a stand mixer to shred the chicken. Come back tomorrow for my kitchen tip on how to shred chicken in a stand mixer!


-♥-
Katy

 

Linking up to: Totally Tasty Tuesday, Tasteful Tuesdays, Link Party Tuesday!, Whatever Goes Wednesday, Look What I Made! Wednesday, Made by Me! Wednesdays, Weekend Potluck


 
 
If you liked this recipe, you might also be interested in:

perfect chicken  I  frozen pizza, again? white chicken enchiladas  I  frozen pizza, again? chicken rotel pasta  I  frozen pizza, again?
Perfect Chicken // White Chicken Enchiladas // Chicken Ro-Tel Pasta

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cheesy zucchini rice

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cheesy zucchini rice  I  frozen pizza, again?

 
Zucchini is a relatively new vegetable to me.* It’s not that I didn’t like it until now; my family just never ate zucchini when I was growing up and, therefore, I didn’t have any recipes using zucchini. Thanks to Pinterest and some awesome food blogs I am slowly collecting recipes that use zucchini. This is one of my favorite zucchini recipes that I have found so far. (Not to be confused with Cheesy Zucchini and Rice Casserole, which is also tasty.)

 
cheesy zucchini rice  I  frozen pizza, again?

 
Cheesy Zucchini Rice
From the Kitchen of: Buns in My Oven

Prep Time: 30 minutes
Servings: 4-6
Difficulty: Easy

{Ingredients}
1 Tbsp olive oil
1 cup long-grain white rice
2 cups chicken broth
2 Tbsp butter
1 medium or 2 small zucchini, shredded (you can use a food processor or cheese grater)
1 cup shredded sharp cheddar
½ tsp garlic powder
salt and pepper, to taste
splash of milk, as needed

{Instructions}
Heat olive oil in a medium sauce pan over medium heat. Add rice and stir to coat. Toast rice, stirring often, just until it starts to turn golden.

Pour in chicken broth and bring to a boil. Once boiling turn heat to low and cover. Cook for 15 – 20 minutes or until most of the liquid is absorbed.

Remove from heat and add butter, zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.

Stir again and add salt and pepper, to taste, and a splash of milk until the rice is your preferred consistency. (Adding milk is completely optional; I don’t usually add any at all.)

{Notes}
I have tried this recipe with and without the garlic powder; though both are good I actually prefer to omit the garlic.

{Fun Fact}
*Is zucchini actually a vegetable?

“In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower.” – Wikipedia

 


-♥-
Katy

 

impossible ham ‘n swiss pie [with tutorial]

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impossible ham n swiss pie  I  frozen pizza, again?

 
This is my first successful tutorial! I have tried to make one for a couple other dishes, but I would forget to take pictures along the way. I don’t know how other bloggers make tutorials for every recipe. It’s a lot of work and hand washing!

This dish is very similar to a crustless quiche, which make it great for either breakfast or dinner. It reheats well, so it could start out as dinner one evening then turn into breakfast the next morning (like mine did). Oh, and don’t let the name of this recipe fool you! Despite its name this recipe is quite easy to prepare.

 
What you’ll need: smoked ham, Swiss cheese, onion, eggs, milk, Bisquick, salt, and pepperimpossible ham 'n swiss pie  I  frozen pizza, again?

 
Preheat oven to 400°F. Coat a 10×1 ½ inch pie plate with non-stick cooking spray.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Sprinkle ham, cheese, and onion into dish.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Beat remaining ingredients until smooth.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Pour into dish.impossible ham 'n swiss pie  I  frozen pizza, again?

 
Bake 35-40 minutes, until golden brown and knife inserted in center comes out clean. impossible ham 'n swiss pie  I  frozen pizza, again?

 
Let set for 5-10 minutes before serving.
impossible ham 'n swiss pie  I  frozen pizza, again?

 
Enjoy!
impossible ham 'n swiss pie  I  frozen pizza, again?

 
Impossible Ham ‘n Swiss Pie
From the Kitchen of: my mother-in-law

Prep Time: 45 mins – 1 hour
Servings: 4 – 6
Difficulty: Easy

{Ingredients}
2 cups smoked ham, fully cooked and cut up
1 cup Swiss cheese, shredded
⅓ cup green onions or yellow onion, chopped
4 eggs
2 cups milk
1 cup Bisquick baking mix
¼ tsp salt (optional)
⅛ tsp black pepper

{Instructions}
Preheat oven to 400°F. Coat a 10×1 ½ inch pie plate with non-stick cooking spray. Sprinkle ham, cheese, and onion into dish.

Beat remaining ingredients until smooth – 15 seconds in blender on high or 1 minute with hand beater. Pour into dish.

Bake 35-40 minutes, until golden brown and knife inserted in center comes out clean. Let set for 5-10 minutes before serving.

{Notes}

  • This dish is similar to a quiche in both texture and appearance.
  • When you take the pie out of the oven it will not look done, due to the swiss cheese. As long as it is not runny/liquidy when you insert a knife or toothpick it is completely cooked. The pie will set as it cools.
  • My MIL recommends letting the top get brown and crispy before taking the pie out of the oven to act as a sort of crust.


-♥-
Katy

beef rice with meatballs and broccoli

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beef rice with meatballs and broccoli  I  frozen pizza, again?

This recipe is another easy, one skillet recipe. And when I say easy I mean SUPER DUPER easy. It is so easy, in fact, that you won’t believe it. This is one of the few recipes I don’t have to write down to remember. And to make it even better, it can be ready to eat in just 30 minutes!


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Beef Rice with Meatballs and Broccoli
from the kitchen of: my mom 

prep time: 30 mins
servings: 4

Ingredients
1 (6.8 oz) box Rice-A-Roni beef flavored rice
1 (15 oz) bag frozen meatballs (½ oz meatballs, approx. 30 in a bag)
1 (14 oz) bag frozen broccoli

Instructions
Follow the directions on the rice box.

When you get to Step 2 add the water and Special Seasonings; stir. Then add the frozen broccoli and meatballs. Bring the mixture to a boil and follow the rest of the directions on the rice box.

Notes
I often like to add 1 tsp of beef granules along with the Special Seasonings to boost the flavor of the rice.


See, I told you that you wouldn’t believe how easy this recipe is.


-♥-
Katy

fiesta taco skillet

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You may have noticed that I’ve been slacking in posting to the blog the last few weeks. I really have no excuse, just that I haven’t made time for it. But I hope this recipe (and the ones I plan to post very soon) make up for it.

fiesta taco skillet1  I  frozen pizza, again?


This is a recipe I found on Pinterest (actually, that’s where I find a lot of my new recipes). It is an easy-to-make, one skillet dish that makes for a tasty meal and easy clean up.  
It’s actually very similar to a recipe my mother-in-law gave me called “Impossible Cheeseburger Pie.” Her recipe is good, but I kinda like this one better because of the cornbread. We Southerners really like our cornbread. 🙂  And none of that sweet stuff some people try to pass off as cornbread. If I wanted something sweet I’d rather eat cake. Funfetti cake. With pink Funfetti frosting. 

[FYI: Funfetti cake is the best box cake ever. Very few homemade cakes I’ve tried can top it. My wedding cake was even made from Funfetti cake mix! And pink Funfetti frosting is way better than regular white Funfetti frosting, but sadly Pillsbury doesn’t make it anymore.]


fiesta taco skillet2  I  frozen pizza, again?

Fiesta Taco Skillet
from the kitchen of: Carnation Milks

Prep Time: 45 mins – 1 hour
Servings: 4

Ingredients
1 lb. ground beef
1 can (11 oz.) Mexican-style corn, drained
2/3 cup water
1 packet taco seasoning mix / 2 tbsp homemade taco seasoning
1 cup shredded cheddar cheese
3/4 cup corn meal
1/4 cup all-purpose flour
2 tablespoons granulated sugar (optional)
2 teaspoons baking powder
3/4 teaspoon salt
1 cup evaporated milk
1 large egg, lightly beaten

Directions
Preheat oven to 400° F.

Cook beef in well-greased 10-inch cast-iron skillet over medium heat until no longer pink; drain. Stir in corn, water and seasoning mix. Cook over low heat for 6 to 8 minutes or until mixture thickens. Top with cheese.

Combine corn meal, flour, sugar, baking powder, and salt in medium bowl. Combine evaporated milk and egg in small bowl; mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over top of meat-cheese mixture.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Notes

  • If you don’t have a cast iron skillet cook the meat in a regular skillet and then transfer it to a deep pie dish before adding the rest of the ingredients. I made this dish that way several times before I got my cast iron skillet as a Christmas present.
  • If you use homemade taco seasoning instead of store-bought packet, you will need to add 1-2 tbsp of flour as well to thicken the meat mixture.
  • You can substitute equal parts regular milk for the evaporated milk. The corn bread will taste just fine whichever one you use; I’ve tried it both ways and can’t taste any difference.

Fun Fact
My chiropractor told me that cooking in a cast iron skillet is a great way to add extra iron to your diet.


-♥-  
Katy