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Easy Crockpot Chicken Fajita Pasta

This last week has been crazy in our house. Between the younger 3 starting school and varsity football and all the things that come with the beginning of a new school year I’ve feel like I’ve been running through cement trying to get everything done. One thing that slipped through the cracks was grocery shopping. I’ve been winging it for the last week and we were getting down to the bowels of the freezer. This dinner came about out of sheer desperation and a random grouping of ingredients. And shockingly, it was delicious! The kids loved it, Matt loved it, and Tyler even took it for lunch the next day!

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Ingredients:
4-5 chicken breasts
1 bag frozen fajita vegetable mix
1 can fire roasted diced tomatoes
1 pkt fajita seasoning
2 cans cream of mushroom soup
2 cups shredded fiesta blend cheese
1 box pasta noodles
1/2 cup chicken broth, cooked

Directions:
1. Place chicken breasts in bottom of crockpot.
2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
3. Cook on High for 6 hours.
4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
5. Top with remaining cheese and continue cooking for 30 minutes.

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I think I’m actually going to add this one to my regular rotation, it was that good! Even my kids who don’t like vegetables of any kind ate this and loved it so if you have picky eaters they might actually enjoy this dinner!

Crockpot Chicken Fajita Pasta
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Ingredients
  1. 4-5 chicken breasts
  2. 1 bag frozen fajita vegetable mix
  3. 1 can fire roasted diced tomatoes
  4. 1 pkt fajita seasoning
  5. 2 cans cream of mushroom soup
  6. 2 cups shredded fiesta blend cheese
  7. 1 box pasta noodles
  8. 1/2 cup chicken broth, cooked
Instructions
  1. Place chicken breasts in bottom of crockpot.
  2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
  3. Cook on High for 6 hours.
  4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
  5. Top with remaining cheese and continue cooking for 30 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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My New Monthly Meal Plan

I have a confession. I haven’t followed a meal plan in the last 3 months. And our grocery budget is out of control y’all. Seriously out of control. Matt looked at me the other day when I came home from the grocery store for the third time in less than 10 days and said “Who do you think we are? Kardashians?” That’s when I knew it was time to get back into some serious meal planning. Ha! Our new school schedule this Fall is going to make it very challenging for me so I spent some time really thinking out this new meal plan. Ty has football practice every day that ends at 5 and his school is 35-40 minutes away. Maia has to be picked up at her new bus stop for her new school at 3:40 and the stop is 10 minutes away from our house. The 2 little kids get off the bus on our street at 4:30. It’s going to be a whole big thing trying to figure out schedules. To combat the time issues I recently splurged on a new programmable crockpot that will turn itself to warm after a set amount of time. I also added a bunch of crockpot meals to our monthly meal rotation. Some of these meals are new to us so if they are good I’ll be sharing them here. I’m planning 6 meals a week with one Find Your Own dinner night which will probably be Saturday nights. We typically have no leftovers and if we do, Matt takes them for lunch the next day. 

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Week One:

1. Crockpot Chili & Cornbread

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2. Chicken Alfredo Stuffed Shells; Side Veggie

3. Crockpot Chicken Enchilada Soup

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4. Crockpot Ritz Chicken Casserole; Side Veggie

5. Crockpot Chicken & Dumplings

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6. Crockpot Tangy Meatballs over Rice; Side Veggie

Week Two:

1. Cheesy Chicken Manicotti; Side Salad

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2. Crockpot Chicken Taco Bowls

3. Crockpot Spicy Vegetable Rice Soup

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4. Crockpot Chicken & Stuffing

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5. Crockpot Bacon Cheeseburger Soup

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6. Crockpot Chicken & Gravy over Mashed Potatoes; Side Veggie

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Week Three:

1. Crockpot Cheesy Chicken & Rice

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2. Crockpot Taco Soup

3. Crockpot Chicken Pot Pie Soup; Biscuits

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4. Crockpot Meatball Stroganoff; Side Veggie

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5. Spaghetti; Garlic Bread; Side Salad

6. Crockpot Chicken Taco Chili

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Week Four:

1. Crockpot Chicken Stroganoff; Side Veggie

2. Crockpot Loaded Baked Potato Soup; French bread

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3. Crockpot Chicken Not Pot Pie

4. Crockpot Chicken Fajita Soup

5. Crockpot Hearty Vegetable Soup

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6. Blackened Chicken Alfredo Pasta; Side Veggie

I cannot wait to try some of the new recipes. I picked things that I think my kids will love but also stuff that fits in with Ty’s football diet needs. I’m starting this new meal plan next week and I’m excited even we are eating soup in the middle of summer. It’s never too hot for chili, y’all. 

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Easy Loaded Baked Potato Salad

I love potato salad. Unfortunately I have digestive issues with anything made from egg and traditional potato salad tends to include mayo, which is made with egg. So I not only have to make my own from scratch, I have to be creative. I’ve made many many potato salads in the past but none of them were great. Then I found this recipe and originally it did include mayo but I tweaked it and re-worked it until I came up with the perfect combination. I recently made this for our annual 4th of July picnic and it was delicious! We had no leftovers at all, and this recipe made a TON! 

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Ingredients:
5 lbs red potatoes
3 cups sour cream
1 lb bacon, cooked & crumbled
2 cups shredded sharp cheddar cheese
2 Tbsp chives
1/2 tsp salt
1/2 tsp pepper

Directions:
1. Lay red potatoes on rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
2. Roast at 425 for 25-30 minutes.
3. Allow to cool and then cut into pieces.
4. In large bowl, combine diced potatoes, sour cream, bacon, 1 cup of cheese, chives, salt and pepper. Toss to combine well.
5. Chill for at least 2 hours.
6. Before serving, sprinkle with remaining shredded cheese.

Some Notes:
1. If you’re going to chill this overnight then reserve 1 cup of the sour cream and mix it in right before serving. Otherwise the potato salad is a little dry.
2. This is delicious same day but it’s even better the next day!
3. If you don’t like chives, substitute chopped green onion.
4. The bacon is best if it’s really crispy, almost burned. I was in a time crunch and used the Oscar Mayer ready to serve bacon. I cooked it in the microwave for twice as long as the directions and it was the perfect crispy crumbliness.
5. Crumbliness is totally a word, right?

Happy cooking!

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Patriotic Red, White & Blue Jellies

We had family come in for the 4th of July at the last minute so I was scrambling to find something easy to make for dessert that didn’t require me to battle the crowds at the grocery store. Seriously y’all, the grocery store parking lot looked like a used car lot and I was not brave enough to fight for a parking spot. I’m not ashamed of my weakness. Anyway- I had all the ingredients needed for these Red, White & Blue Jellies in my pantry! The hardest part of this delicious dessert is waiting for the Jello to set. I’m impatient. 

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Ingredients: 
1 package (3oz) red jello
1 package (3oz) blue jello
2 Tbsp non-flavored gelatin
1/2 cup cold water
3 1/2 cups boiling water, divided
1 can (14oz) sweetened condensed milk

Directions:
1. Pour the red and blue jello powder into separate bowls. Pour 1 cup of boiling water into each and stir until dissolved. Place in fridge until fully set- about 3-4 hours.
2. Once jello has set, cut both the red and blue jello into medium sized cubes. Set aside.
3. Pour 1/2 cup cold water into large bowl and sprinkle unflavored gelatin powder on top.  Allow to stand for 5 minutes then add 1 1/2 cups boiling water to the bowl and mix well. 
4. Pour sweetened condensed milk into bowl and mix until combined. Allow to cool slightly, about 15-20 minutes. 
5. Line a meatloaf size dish (about 7″x 4″) with plastic wrap. Place half of the red and blue jello cubes in the bottom. Pour sweetened condensed milk mixture over top to just cover the jello cubes. Place in the fridge until it has set slightly- about an hour. 
6. Add the remaining red and blue jello cubes to the top and again cover with sweetened condensed milk mixture until jello cubes are covered. Return to the fridge until fully set. 
7. Before serving, carefully lift plastic edges of plastic wrap to remove set jello mixture from pan. Cut into cubes and serve cold. 

I did tell you that I’m impatient, right? Well I was also in a time crunch so on Step 5 I placed the pan in the freezer for about 25 minutes and it was fine. Also- it is very important that on Step 4, you actually allow the sweetened condensed milk mixture to cool a bit. Otherwise the red and blue jello will begin to melt and turn the white part red and blue. Ask me how I know *shame-face*. Over all, these were very easy to make and everyone loved them. They’re perfect for Memorial Day, the 4th of July, Labor Day! And I fully intend to use green jello and make these at Christmas too. And perhaps I’ll add Vodka at some point and turn them into shooters. Ha!

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Quick & Yummy BBQ Chicken Soft Tacos

I’ve been adding new fast and easy dinner recipes to my monthly rotation for the past few months. The kids started whining at even their most favorite dinners so I knew it was time to mix it up a little bit. The one thing that is always a hit in our house is tacos. Any kind of tacos. 

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Ingredients:
4-5 chicken breasts, cooked & shredded
3 cups BBQ sauce
1 cup chopped dill pickles, divided
1 cup shredded Mexican blend cheese
1 container sour cream
8 Tortillas

Directions:
1. In large bowl, combine shredded chicken, BBQ sauce, and 1/2 cup of dill pickles.
2. Spoon mixture evenly into 8 tortillas, top with shredded cheese & arrange in baking dish.
3. Bake at 400 degrees for 10 minutes.
4. Top with sour cream and remaining chopped dill pickles.

BCT2

These chicken soft tacos were amazing. The dill pickles gave it a little different kick and I loved it! The kids ate them with zero complaints and asked for more! These are definitely going on my monthly meal plan!

BBQ Chicken Soft Tacos
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Ingredients
  1. 4-5 chicken breasts, cooked & shredded
  2. 3 cups BBQ sauce
  3. 1 cup chopped dill pickles, divided
  4. 1 cup shredded Mexican blend cheese
  5. 1 container sour cream
  6. 8 Tortillas
Instructions
  1. In large bowl, combine shredded chicken, BBQ sauce, and 1/2 cup of dill pickles.
  2. Spoon mixture evenly into 8 tortillas, top with shredded cheese & arrange in baking dish.
  3. Bake at 400 degrees for 10 minutes.
  4. Top with sour cream and remaining chopped dill pickles.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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