Tag Archives: chicken

Recipe Review- Crockpot BBQ Chicken

Last night we had the Crockpot Barbeque Chicken from our meal plan I posted on Monday.  Sorry I don’t have any pics but I have lost the battery charger to my camera and am waiting for my new one to arrive.  We really enjoyed this chicken.  I had read some of the comments on the recipe post and did thicken the sauce with cornstarch.  While we served the breasts as our main dish, I can see where it would be great shredded and served on buns.  The boneless, skinless chicken breasts can get dry in the slow cooker so next time I am hoping to try with either some bone-in breasts or with some legs and thighs.  I can say for sure though that we will be making this one again.

Thanks to the sweet men and women at my church, FBC-Abbeville, I will not have to cook tonight but can sit down and enjoy a nice bowl of beef stew with a side of cornbread.  It is great to have a church that offers a Wednesday night meal because it gives me one night that I for sure don’t have to plan or cook.

Menu plan + recipe review

I am working on my menu plan for this week. Since we are adjusting to some new routines, it is not carved in stone yet. I will give you my working plan for the week though-

Monday- Slow Cooker Taco Soup
Tuesday- Crockpot BBQ Chicken and veggies
Wednesday- beef stew and cornbread (at church- I don’t have to cook this one)
Thursday- Hamburger Casserole
Friday- leftover buffet

The weekend is still a work in progress however, but I think my husband has volunteered to defrost some steaks and grill. Also, I promised my 6 year old that we would have chicken Alfredo at some point as well.

Over the Christmas holiday, I made an easy and delicious Pizza Dip. I got the recipe from my sister and am happy to share it with you here:
Pizza Dip

Ingredients:
8 oz cream cheese
1/2 cup sour cream
1/4 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp ground red pepper

3/4 -1 cup pizza sauce
1/2 c pepperonis, finely chopped
1/4 c scallions
1 c shredded mozzarella cheese
Tortilla chips

Soften cream cheese: preheat oven to 350 degrees.

Blend with mixer first 5 ingredients. Lightly grease 9 in pie plate and spread mixture.
Sprinkle pizza sauce evenly on top, then toss pepperonis and scallions on top.
Bake for 10 minutes – remove and sprinkle mozzarella cheese – bake additional 10 minutes.

Can be mixed ahead and refrigerated before baking.

I usually double it to take to parties. Also, you can play with the seasonings a bit when blending the cream cheese and sour cream. I never measure, I just add until it tastes good to me. It has been a big hit every time I have made it.

Menu Plan Monday-Aug. 16th

I am very excited about this weeks menu plan. All of our activities are in full swing so this week will be a good test of how successful I will be at staying with what I have planned. Scouts, soccer practice, dance and a PTO meeting will all try to throw me off my game, but I am determined to stay the course.

Monday- Mediterranean chicken over angel hair pasta and a side of green beans
Tuesday- Shrimp Tacos and a side of black bean and corn salsa
Wednesday- eat at church
Thursday- pepper steak over rice
Friday- pork scallopini with some sort of vegetable to be determined by what is in the freezer
Saturday- leftover buffet

Need menu ideas? Want to share your menu plan? Visit Laura’s blog.

Garlic Cheddar Chicken

I apologize in advance for the lack of photos in this post. I didn’t have my camera handy and before I could go track it down, the hoard had already descended and were serving up their share. This recipe for Garlic Cheddar Chicken has quickly become a family favorite. It is super easy to make and the flavor is fantastic. We had no activities on the calendar for last night, so I decided a home cooked meal was definitely in order. A good friend of mine has also made this recipe several times and she serves hers with a side of pasta with pesto. I decided to do that last night and I really feel that the flavors do compliment each other. I also added a salad and we were good to go. I highly recommend this recipe to anyone looking for a quick and easy weeknight meal.

When you fail to plan

Boy, I have really let things get out of control around our house. The ole schedule has been pretty hectic and I have let that take control of the meal planning. Big mistake- huge!!!! Over the past week, I have worked very hard to get things back into some sort of normalcy. Now that the end of the school year is almost here, I am diligently going to try and use the summer to get back into planning mode.

I do have a few recipes that I want to share with you though. I hate that I don’t have any pictures, but I am bad to forget that because photographing food is not always something I think about.

TACO CUPS

These were a great Friday night supper at our house a couple of weeks ago. My kids love tacos, and this was a new twist on that old stand by- the taco kit. We topped our with cheese and taco sauce and also had some tortilla chips and cheese dip.

TACO PASTA

Yes, we love tacos and taco flavored dishes around here. This was pretty good. My kids liked it and my husband liked it, so it will probably be something I fix again. It was cheap and easy which is always fine by me. It was good for a night when I needed something quick and most of the ingredients are things I always have on hand.

MEDITERRANEAN CHICKEN IN THE SLOW COOKER

This was a big hit with all four of us. I put this in the crock pot yesterday after church so it would be ready when we got home from our afternoon activities and our evening church service. I made some garlic toast to go along with it and everyone in the house asked for a second helping. We are having the leftovers tonight for supper.

Hopefully this week, there will be much more cooking and much more planning!!!!

Menu Plan Monday


This is my first week to post my menu plan!! Since none of us eats lunch at home, I will just be posting dinners.

Monday- Tater Tot Casserole (recipe later in the week), zucchini corn saute

Tuesday- some sort of chicken in the crockpot- I will update when I find an inspiring recipe

Wednesday- Church

Thursday- Salisbury Steak, mashed potatoes, some green vegetable

Friday- Steak for the adults, chicken for the kids, grilled veggies, garlic toast

Hopefully, each day I will have a recipe posted for you along with pics, likes and dislikes, and the grade from the Insanity Cooks family.

For more great menu ideas, go check out Laura’s blog, the home of Menu Plan Monday

Fajitas and Margaritas: A Mother’s Day Fiesta

Sunday night for Mother’s Day, we cooked an easy supper of steak fajitas. Big Daddy and the kids had already taken me out to lunch, so I agreed to participate in the cooking of supper as long as it was no-stress. (And it helps that I was also bribed with the promise of tequila) The April menu from Angel Food Ministries contained a pound of beef fajita strips and a pack of corn tortillas. I found a really simple recipe on the internet and got to work. I bought an onion and some tomatoes (not in the recipe, I added this) at one of our local farmers markets. I had to go to the grocery store to get some bell peppers and limes. The recipe did call for exact measurements on the ingredients but I sometimes don’t like to follow the rules. Here are the ingredients and then I will talk about what I did. This is a low-carb recipe and while that was not my original intention, cutting carbs is always a good thing, correct??

Fajitas- Chicken or Beef
INGREDIENTS:

* 1.5-2 lbs skirt steak or other beef or chicken easily cut into strips
* 1 medium onion, sliced, or 15 medium scallions (green onions) – same amount of carb!
* 2 large Bell peppers, sliced – two different colors is nice
* 1/4 cup soy sauce
* 1/4 cup lime juice
* 1 teaspoon chili powder
* 2 Tablespoons oil

I prepared one bowl of marinade for my veggies and one bowl for the meat. I sort of eyeballed the ingredients cause I am dangerous in the kitchen like that. Instead of using lime juice, I squeezed the juice of a medium sized lime into each bowl. I dumped the steak strips into one bowl and let them sit for a few minutes while I chopped the onion, peppers and tomato (again an addition by me). Big Daddy handles the grill at our place, so at this point I turned the meat over to him while I let the veggies marinate. He cooked the meat in a non-stick griddle pan on our grill over medium-high heat. When the meat was done (our desired doneness was well-done as the kids were eating this also) he transferred the meat to a platter and then cooked the veggies in the same pan. When they started to get soft, we added the meat back to the pan and let the meat heat back through. I heated up the corn tortillas and opened some corn chips and salsa and we were ready to eat.

THE VERDICT:
This was a big hit. When I told my husband that I needed soy sauce for the fajita marinade, he looked at me like I was crazy. I assured him that the author of the recipe said she got the idea from a cook at a Mexican restaurant. We agreed that this was indeed the perfect marinade as the soy sauce gave the meat just the right amount of saltiness.

THINGS I WOULD DO DIFFERENT NEXT TIME:
I enjoy tomato in my fajitas so I think I would add more next time. Also, we are sure that we would prefer flour tortillas over the corn but hey, we used what we got in our food box. Also, next time I will try harder to remember to get the sour cream out of the refrigerator and put it out on the table. I am anxious to try this marinade with chicken. Overall, this recipe got an A++ from my family. Oh and the big pitcher of strawberry margaritas was the perfect final touch to end a great Mother’s Day!!

  • Continue reading