web analytics

Turkey Bacon Ranch Sliders


I’ve been searching for some easy slider recipes for Spring. I’m tired of all my winter recipes and I’m looking so forward to pulling out some Spring pasta salads and sliders! I gave this one a try last week and it was delicious! I’ll definitely be making this again. 

1 pkg slider rolls
20 slices turkey deli meat
6 slices provolone cheese
4 Tbsp ranch dressing
1 pkg bacon, cooked

1. Slice top half of rolls off and lay bottom half in baking dish sprayed with cooking spray.
2. Spread ranch dressing on top.
3. Break bacon pieces in half and lay on top of ranch dressing.
4. Layer turkey over bacon.
5. Top with cheese slices.
6. Cover with top half of slider rolls.
7. Spread thin layer of margarine on top of rolls and sprinkle with garlic granules.
8. Bake at 350 for 20 minutes.

So good, y’all! The kids ate every bite and I made TWO pans! Matt was mad that he didn’t have any to take to work the next day. I used the fully cooked microwavable bacon because I was short on time and it was the perfect amount of crispiness. 


Fiesta Chicken Pasta Salad

My family loves pasta salads, for many reasons. I love that I can prepare it early in the day and chill it until dinner. The kids love that it usually means Spring is right around the corner when I start making pasta salads. Matt loves that there is always enough leftovers for lunch the next day. I made it a goal for March to find some new pasta salad recipes to try and this one was at the top of my list. It was really good- lots of flavoring and good veggie combinations. I used spicy salsa for an extra kick and I’m glad I did!


1 box favorite pasta, cooked
1-2 cups cooked and shredded chicken
1 pkt taco seasoning
1 can black beans, drained
1 can whole kernel corn, drained
1 pint grape tomatoes, halved
1 cup chopped peppers
1 cup cubed cheese
16 oz sour cream
1 jar salsa

1. Combine first 8 ingredients in large serving bowl.
2. Mix sour cream and salsa together in small bowl.
3. Pour salsa mix over pasta salad; stir to combine.
4. Chill at least an hour before serving.

I will definitely be making this one again. It would also be a great side dish if you left out the chicken! I enjoy some vegetarian pasta salads every once in awhile but Matt does not believe it’s a true meal without meat. Such a carnivore. Ha. 


Crockpot Pesto Mozzarella Chicken Pasta

We are a pasta loving family. Pasta is one of the few things I can make that I know every single person in this house will eat without complaint. I really should just do a steady rotation of pasta and different sauces and save myself a lot of meal planning time. Ha! This dinner is one of our favorites. It’s easy, fast, and cheap. And the kids love it so much! I double this recipe sometimes so we can have enough for all the kids to take for lunch the next day.


2 frozen chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 cup pesto sauce
1/4 cup butter or margarine
3 Tbsp lemon juice
1 box pasta noodles
1/2 cup parmesan cheese
2 cups shredded mozzarella cheese

1. Add chicken to crockpot and sprinkle with salt and pepper.
2. Pour pesto sauce over top.
3. Add lemon juice.
4. Cut butter into slices and lay over top.
5. Cook on High for 4 hours.
6. Shred chicken, add cooked noodles and Parmesan cheese; stir.
7. Top with mozzarella cheese.
8. Continue cooking until cheese melts.

This is definitely one of those recipes that I could make every week and nobody in my house would complain! I love pasta recipes that I can throw together and make everyone happy. 


Delicious Crockpot Chicken Taco Soup

I’ve had this recipe for awhile and have never tried it before. I’m not sure why, maybe because I have several taco soup recipes in my collection already that we really enjoy. But this one is made with beer….I had to give it a try. And I’m so glad I did because it was AMAZING! 


2 frozen chicken breasts
12oz can of beer
1 can pinto beans, drained
1 can black beans, drained
1 can corn, drained
1 can tomato sauce
1 can rotel
1 can diced tomatoes
1 pkt taco seasoning

1. Combine all ingredients in crockpot.
2. Cook on High for 4 hours.
3. Shred chicken and mix well.
4. Serve topped with cheese, if desired.

Seriously, this was so amazingly delicious! I actually ended up loving this more than my go-to taco soup recipe. I’ll be making this one from now on. It has enough of a kick because of the rotel and it’s not too creamy because of the beer. Definitely going to be on my meal plan more often!


Crockpot BBQ Chicken Soup

I’m always on the look out for new ways to make soup in the crockpot with chicken breasts because I buy the chicken breasts frozen in bulk at Sam’s Club once a month. This recipe came about because I was missing 3 ingredients to make a different recipe. Ha! And it turned out really good. Everyone in my house ate it without complaint, which is akin to a real miracle these days. 


2 frozen chicken breasts
1 can whole kernel corn, drained
1 can white beans, drained
5 cups chicken broth
1 cup BBQ sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic granules

1. Add chicken, corn, and beans to crockpot.
2. In bowl, combine broth, BBQ sauce, and seasonings together.
3. Pour over top of chicken.
4. Cook on HIGH for 4 hours.
5. Shred chicken before serving.

I definitely will make this again but next time I will add some chili powder or red pepper flakes for a little kick. This made quite a bit! We had enough for 3 lunches the next day!