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Crockpot Chicken Taco Burrito Bowls

I made a delicious dinner recently that started out intending to be one thing but ended up something totally different because a certain teen boy ate critical ingredients to the original recipe. I planned to make Chicken Burritos but they turned into Chicken Taco Burrito Bowls instead when I discovered all the tortillas, Mexican rice, and refried beans were gone. And I dare say, I liked this dinner better!

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Ingredients:
3-4 chicken breasts
1 jar (16oz) chunky salsa
1 can black beans, drained
1 pkg frozen corn
1 pkt taco seasoning
2 cups rice, cooked
1 cup shredded cheese
1 container sour cream

Directions:
1. Add chicken, salsa, beans, corn and taco seasoning to crockpot.
2. Add 1/4 cup of water.
3. Cook on low for 8 hours or High for 4 hours.
4. Shred chicken and mix well.
5. Build taco bowls with rice, taco mix, shredded cheese, and sour cream.

The kids loved this! They liked being able to build their own bowls. Next time I’m going to add guacamole and pico de gallo to the toppings! 

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Easy Crockpot Chicken Stroganoff

My kids love meatball stroganoff so I decided to give it a try with chicken. It was delicious! Everyone asked for seconds and nobody whined about any part of the dinner. That’s a huge victory in a house full of picky eaters. It was just creamy enough without being overly creamy, if that makes sense. I will definitely be making this one again soon.

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Ingredients:
3 chicken breasts
1 can cream of mushroom soup
8 oz cream cheese, cubed
16 oz sour cream
3 tsp pepper
1 box pasta

Directions:
1. Place chicken in bottom of crockpot.
2. Pour soup over top.
3. Add cubed cream cheese.
4. Sprinkle with pepper.
5. Cook on low for 6 hours or High for 3 hours.
6. Shred chicken and stir in sour cream.
7. Add cooked pasta and stir.
8. Allow to continue cooking on low for 20 minutes before serving.

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I was surprised at how flavorful this dish ended up being. I will probably add onions next time I make it but even without the onions it was delicious! 

Crockpot Chicken Stroganoff
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Ingredients
  1. 3 chicken breasts
  2. 1 can cream of mushroom soup
  3. 8 oz cream cheese, cubed
  4. 16 oz sour cream
  5. 3 tsp pepper
  6. 1 box pasta
Instructions
  1. Place chicken in bottom of crockpot.
  2. Pour soup over top.
  3. Add cubed cream cheese.
  4. Sprinkle with pepper.
  5. Cook on low for 6 hours or High for 3 hours.
  6. Shred chicken and stir in sour cream.
  7. Add cooked pasta and stir.
  8. Allow to continue cooking on low for 20 minutes before serving.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Christmas Day Cinnamon Roll Bake

I knew I wanted to do a Cinnamon Roll based dish for Christmas Day. I originally planned to do it for breakfast but I ended up making a ton of Biscuits and Gravy so I made this for dinner instead. It was sooooo good. So good. So so good. I used cans of cinnamon rolls because I didn’t have time to make them from scratch but it turned out so delicious that I doubt I will make the rolls from scratch the next time I make this. Everyone in my house loved it. They ate the entire pan in about 10 minutes!

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Ingredients:

Cinnamon Roll Bake:
2 cans cinnamon rolls
1/2 cup butter
1/3 cup sugar
2 eggs
3/4 cup half and half
3 tsp cinnamon
1/4 tsp cloves
3 tsp vanilla extract

Icing:
2 cups powdered sugar
2 Tbsp half and half
1 Tbsp milk
2 Tbsp pure maple syrup

Directions:
1. In large bowl, melt the butter with the sugar in microwave.
2. Add eggs, half and half, cinnamon, cloves, and vanilla; beat until smooth.
3. Cut each cinnamon roll into quarters and toss in bowl with egg mixture until well coated.
4. Pour mixture into a 13×9 baking dish sprayed with cooking spray and spread evenly.
5. Bake at 350 for 35 minutes.
6. For icing, combine all ingredients in bowl and whisk until smooth*
7. Pour over top of cinnamon roll bake and let set for 5 minutes before serving.

*If your icing is too thin, add little increments of powdered sugar until it reaches your desired consistency.

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This is just melt in your mouth good, y’all. It was moist and had the perfect amount of icing that was not too sweet but just sweet enough. I cannot wait to make this again!

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Easy Chicken Alfredo Stuffed Shells

This family loves pasta, seriously loves pasta. So I know any pasta dish I make is going to be well received and devoured. When I’m tired of hearing the grumbling about vegetable soup and chilis, I make pasta. This dinner came about because I forgot to do a Walmart pick up order so I had to scour the pantries for ingredients to throw together. And it was delicious! I’ll definitely make it again! I tossed 2 frozen chicken breasts into the crockpot, covered them with water, and cooked them on High for 3 hours. Super easy!

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Ingredients:
1 box jumbo shells, cooked
2-3 chicken breasts, cooked & shredded
1 large jar Alfredo sauce
1 container Ricotta cheese
2 cups shredded mozzarella cheese, divided

Directions:
1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
2. Fill each shell with 1 Tbsp chicken mix.
3. Pour enough Alfredo sauce in bottom on 13×9 baking dish to cover.
4. Lay filled shells inside.
5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
6. Cover with foil.
7. Bake at 350 for 30 minutes.
8. Remove foil and continue baking for 15 minutes.

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Look at all that creamy delicious Alfredo sauce. Yum! It was so good. The kids ate the whole pan. I got one plate and then it was gone! That’s the sign of a winner winner chicken dinner in our house. 

Chicken Alfredo Stuffed Shells
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Ingredients
  1. 1 box jumbo shells, cooked
  2. 2-3 chicken breasts, cooked & shredded
  3. 1 large jar Alfredo sauce
  4. 1 container Ricotta cheese
  5. 2 cups shredded mozzarella cheese, divided
Instructions
  1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
  2. Fill each shell with 1 Tbsp chicken mix.
  3. Pour enough Alfredo sauce in bottom on 13x9 baking dish to cover.
  4. Lay filled shells inside.
  5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
  6. Cover with foil.
  7. Bake at 350 for 30 minutes.
  8. Remove foil and continue baking for 15 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy 15-Minute Ice Cream Sandwich Cake

Tyler turned 16 last week and his birthday request was an ice cream cake. But he doesn’t like any of the pre-made ones from Dairy Queen and the like. He doesn’t like the cookie crumbly layer. I don’t understand this kid. That cookie crumbly layer is my favorite part. So I searched for a homemade ice cream cake recipe and found a few that looked good but not quite perfect. So I combined elements of all of them and ended up with the most delicious ice cream sandwich cake I’ve ever had. His friends raved about it, Matt raved about it (and he hates ice cream cake), and we had zero leftovers. Mason has already requested this cake for his birthday party in January. 

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Ingredients:
24 Ice cream sandwiches
1 jar (12oz) caramel sauce
1 jar (12oz) hot fudge sauce
1 jar Smuckers pecans in sauce
1 ctnr (8oz) cool whip, thawed
1 bag Twix candy topping

Directions:
1. Lay 12 ice cream sandwiches in bottom of 13×9 dish, cutting them to fit.
2. Spread jar of caramel sauce over top.
3. Spoon and spread pecans over caramel sauce.
4. Chill in freezer for 10 minutes.
5. Layer remaining 12 ice cream sandwiches over top of caramel sauce, cutting to fit.
6. Spread jar of hot fudge sauce over top.
7. Spread thawed cool whip over top.
8. Place in freezer for 1 hour or until ready to serve.
9. Garnish with Twix candy topping when you’re ready to serve.

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One word of advice, add the Twix candy topping to each individual slice as you serve. Otherwise, when you store the leftover cake in the freezer the Twix pieces will end up rock hard. Trust me. I almost lost a filling. Ha! This cake is so good, y’all. So so good! I can’t wait to make it again. 

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