Archive for the ‘Main Courses’ Category

Tuesday Recipe: Baked Chicken Chimichangas with Shredded Slow Cooker Mexican Chicken

Tuesday, March 10th, 2015

This Mexican meal only requires a few ingredients, but your taste buds will be delighted with all of the flavors those ingredients create. The Slow Cooker Chicken is optional, but definitely worth it for getting an all-around delicious chimichanga burrito.

Baked Chicken Chimichangas

Baked Chicken Chimichanga

What you’ll need:

  • 4 large burrito-size flour tortillas
  • 1/2 cup refried beans
  • 2 cups shredded chicken
    (either slow cooked, below, or baked)
  • 1 cup shredded Mexican style cheese (or your favorite cheese)
  • oil or cooking spray
  • 1 cup guacamole (optional)
  • Salsa, guacamole, and/or sour cream for dipping.


  1. Preheat the oven to 425°F and grease a baking sheet.
  2. Lay your tortillas out on a flat surface. Spread re-fried beans in the middle of each tortilla, and spread guacamole (if desired) on top of the beans.
  3. Add shredded chicken, then shredded cheese, and roll into a burrito.
  4. Place burritos on baking sheet and spray generously with cooking spray or brush with oil.
  5. Bake for about 15 minutes until the tortillas are brown and crispy. Serve warm with guacamole and salsa if desired.

Shredded Slow Cooker Mexican Chicken

Rooster ChalkboardWhat you’ll need:

  • 2 large boneless, skinless chicken breasts
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder



  1. Add all ingredients to a slow cooker.
  2. Cover and cook on high for 2-3 hours, or on low for 3-4 hours.
  3. Take off the lid and shred the chicken with two forks. Stir and let sit in juices for about 10 minutes before serving or adding to Baked Chicken Chimichangas.

Tasteful Tuesday: Avocado Pasta

Tuesday, February 17th, 2015

This creamy alternative to Alfredo sauce will have you and your family loving avocados, if they don’t already! The best part is, the ingredients list is short and simple – as is the cooking process. Let us know if you like it!

What you’ll need:Avocado Pasta

  • Food processor
  • 12 ounces spaghetti (or use your favorite pasta!)
  • 2 ripe avocados: halved, seeded, and peeled
  • 1/2 cup fresh basil leaves
  • 2 garlic cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned corn kernels, drained and rinsed
  • Salt and pepper to taste

*these ingredients will yield about 4 servings; adjust if needed


  1. In a large pot of boiling, lightly salted water, cook pasta according to package instructions; drain well and set aside.
  2. Combine and pulse avocados, basil, garlic, and lemon juice in a food processor; season with salt and pepper to taste. Slowly add olive oil until emulsified.
  3. Add pasta back to empty pot and add the avocado mixture, cherry tomatoes, and corn.
  4. Serve immediately and enjoy!

Tasteful Tuesday: Slow Cooker Chili

Tuesday, January 6th, 2015

Chilly weather has accompanied the start of the New Year, but it’s easy to stay warm and cozy with these slow cooker chili recipes. With a hearty ingredients list for meat lovers and an equally scrumptious one for vegetarians, these flexible recipes will keep everyone happy and full.

Hearty Slow Cooker Chili

What you’ll need:

  • 2 pounds lean ground beef
  • 1/2 pound sweet Italian sausage
  • 1/2 pound spicy Italian sausage
  • 2 cans (14 1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 1/2 ounces) tomato sauce
  • 2 cans (16 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 green bell pepper
  • 2 cloves garlic, chopped
  • 1/2 package chili powder (alter to taste)


  1. Brown ground beef and sausage in large skillet on medium heat. Drain fat.
  2. Place cooked beef and sausage, tomatoes, tomato sauce, beans, corn, bell pepper, garlic and chili powder in slow cooker. Stir until well mixed, cover.
  3. Cook 8 hours on low; 4 hours on high.
  4. Stir well and serve (will serve about 8).

Vegetarian Slow Cooker Chili

What you’ll need:

  • 1 can (19 ounces) black bean soupVegetarian Slow Cooker Chili
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans, rinsed and drained
  • 1 can (16 ounces) vegetarian baked beans
  • 1 can (14.5 ounces) pureed tomatoes
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder (alter to taste)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil


  1. Combine black bean soup, kidney beans, garbanzo beans, baked beans, tomato puree, corn, onion, bell pepper and celery in a slow cooker.
  2. Add garlic, chili powder, oregano and basil; stir well.
  3. Cook 4 hours on low; 2 hours on high.
  4. Stir well and serve (will serve about 8).