Crock Pot Cheese Ravioli's by Kayla

Anytime I come across a recipe that calls for the use of a crockpot, I am all over it!  It's less time in the kitchen and easy clean up...right up my alley!  This recipe is truly the easiest recipe known to man!  Throw it all in the crockpot in the morning and dinner is ready to be served that evening!

Here's what you will need:

1 Bag Frozen Ravioli's (I use Cheese)
1 Can Spaghetti Sauce
1 Bag Mozerella Cheese

With your crockpot set to low, add in the bag of frozen ravioli's and pour in the spaghetti sauce.  I also add about half a can of spaghetti sauce so it looks a little runny, it will be thick when your ready to serve it.   
Allow to slow cook all day.
Serve hot with mozerella cheese on top

With this dish I also add a small side salad and garlic bread. 

My 5 year old is a VERY picky eater and he loves these Ravioli's and I am sure your little ones will as well!

ENJOY!!!

Green Chicken Enchiladas, w Rice & Beans

Ok let me start off saying I know that last week when I made the Potato Enchiladas I said to stop using canned sauce....Well....stop using it for red sauce enchiladas....lol. When I learn how to make green enchilada sauce then I can tell you to stop using the cans! :)

Here is the link to the Mexican Rice (I will make a youtube video on how to make rice in the next week or so bc I make it a couple of different ways...but I typically don't measure spices...)

As far as the beans tonight, I used Rosaritas can beans. I prefer those compared to the Gebhart beans. If you don't want refried can beans you can always use any extra beans you had from the Crock Pot Beans that are just sitting in your fridge. Put them in a large sauce pan and mash them up. and VIOLA you got your very own refried beans!

Ok on to the recipe!!

Ingredients

3-4 Boneless Skinless Chicken Breast Shredded

or

Rotisserie Chicken from your local supermarket, and shred it

10 white corn tortillas

2 cans of Green Enchilada Sauce

3 cups of Shredded Mozzarella Cheese

Tonight we are going to ROLL our enchiladas instead of doing it casserole style. It is really easy the ONLY tip I have is use FRESH corn tortillas. You can tell they are fresh, when you pick them up and they are floppy in the bag, they wont crumble or crack when you pick them up. If they aren't fresh(like the ones pictured above!) you will need to warm them. Put a large pan on the stove and warm them one by one because they will be more flexible and you will be able to roll them without them cracking on you! The tortillas above...those weren't fresh, I rolled my first 5 and they all were cracking on the seam and it looked like i just crumbled tortillas and threw it in the pan w the chicken and cheese...I said a couple of choice words and started over! lol. Luckily we had some fresh ones we had gotten the day before at a local Mexican bakery. Anywho.

Preheat your oven to 375. Pour a little of the green enchilada sauce into the cooking pan you are going to use. Put you tortilla in there, line it w chicken and top with cheese. Then you roll it up like you would a taco and then just put it towards the edge and just keep doing that until you fill the pan. make sure you are keeping the tortillas moist w the sauce. If you have left over chicken and/or cheese, sprinkle the top of the enchiladas with it. Then use the remaining sauce to cover the enchiladas completely. You kind of want them soaked bc it will keep them from being dry. Put them in the oven for about 15 minutes or just until the cheese is melted. (everything is already cooked so you don't have to worry about making sure it is "cooked" You should start cooking your rice as soon as you put these in the oven)

This is before putting in the oven, I actually used 11 tortillas(they were kind of small)

This is after 15 minutes of cooking in the oven, nice and soft and yummy!

(the green blob is avocado..my daughter bit into an avocado while i was cooking so i had to make it lol)

Here is the finished product! Bon Appetit! :D

Oven fried chicken by Melissa

Hey friends,

Sorry this post is so late today. We were out of town all last week and I worked all weekend so we didn't cook much. Pizza and Hamburger Helper courtesy of the hubs. HAHA. But here is today's dinner:

I got this recipe from Allrecipes.com, of course! They have such excellent recipes.

1 (2 to 3 pound) whole chicken, cut into pieces

1 cup dried bread crumbs

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

1/2 teaspoon paprika

1 cup mayonnaise

1/2 cup milk

I took two slices of wheat bread and spun it around in the chopper getting it finely chopped into bread crumbs. I combined these with the garlic powder, salt, pepper, thyme, and paprika. Then, I mixed the mayonnaise and milk. If you'll notice on the Allrecipes.com version, they do not mix it with milk. I found the mayo to be a little to thick to get a nice coating. I took suggestions from others and put a little milk in with the mayo to thin it out.

I covered the chicken in the mayo/milk mixture and then dredged in the bread crumbs mixture. Put it on a foil lined pan and cook it on 350 degrees for 45 minutes. It came out PERFECT!!

For sides I used Stouffer's Chicken flavored stuffing and a can of corn kernels. I spiced up the corn with some salt, pepper, and garlic powder.

I hope you all really enjoy this meal! It is so yummy!!

Melissa

Happy Friday!! Love the Dinn3r Divas

As a Thank You for all of your support of our blog the past 8 days of posting...please accept this yummy cocktail as a token of our appreciation! :)

Alex's Sangria Ingredients

1 bottle of "cheap" Merlot(Cheap as in inexpensive)

1 - 2 liter of Sprite

1 - can of Frozen Orange Concentrate

1/2 cup of sugar

Mix it all together in a jug and serve over ice...OR put in the freeze and let it get slushy!

ENJOY!!! HAPPY FRIDAY!

It's 5 o'clock somewhere...right?!

Please don't forget to click on "Follow" on our blog!

McCormick's Tamale Pie by Alex

No exactly sure why this is called tamale pie....but I like to think of it as a chili casserole. This is one of my husband's favorite meals!

Tamale pie is typically a two step process. First the chili is prepared on the stove top, then the cornbread topping is added and the mixture is baked in the oven. This recipe using Slow Cookers Chili Seasoning makes it easy by using a slow cooker.

Makes 10 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 8 hours on LOW or 4 hours on HIGH plus 30 minutes on HIGH

INGREDIENTS

2 pounds lean ground beef
1 package McCormick® Slow Cookers Chili Seasoning (I couldn't find the Slow Cookers So I just used regular chilli...I had to add salt to it, where as when I make it w the Slow Cookers I don't)
2 cans (14 1/2 ounces each) stewed tomatoes, cut-up
1 can (14 1/2 ounces) kidney or pinto beans, drained
1 can (4 ounces) chopped green chiles
1/2 cup water

Cornbread Topping:

1 box (8 1/2 ounces) corn muffin mix
1/2 cup shredded Cheddar cheese

DIRECTIONS

1. Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add Seasoning Mix, tomatoes, beans, chiles and water; mix well. Cover.

2. Cook 8 hours on LOW or 4 hours on HIGH.

3. For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.

Turkey Meatloaf, Garlic Herb Mashed Potatoes & Corn on the Cob by Alex

Man that was a mouth full...But is sure is easy and yummy to make! :)

Here are your ingredients for ALL of the meal.

For the Turkey Meatloaf

1 Pkg of McCormick Meat Loaf Seasoning

 & follow what the package says I don't remember the meassurements but you will use:

Breadcrumbs

Milk

2 lbs of meat

2 eggs

Ketchup

Corn on the Cob

Well....just the corn! :)

Garlic Herb Mashed Potatoes

Enough potatoes for your family....peeled and cubed

3 tablespoons of butter(this is how much I used bc I made 3 huge potatoes)

1 cup of milk

Mrs Dash Garlic & Herb Salt Free Seasoning (Just to your tasting)

Raw w/o Ketchup on top

Just about to go on in the oven..

Ok how to cook everything...

For the meat loaf just follow what the packaging says. But the only TIP that I will give is don't cook it as long as it says to.. Only cook it for 45 minutes...because if you cook it in the oven for 1 hour, since it is turkey it will be SUPER DRY!! and YUCK!!

Fresh out of the oven ready to eat! :)

Boiled, Drained, 3 tbsp of Country Crock, Mrs Dash to our liking & 1 cup of milk

Garlic Herb Mashed Potatoes..

Peel and cube the potatoes and rinse them. Add them to a pot of water and boil it until the potatoes are fork tender. Then you drain them and return them to the pot. Add in your desired amount of butter/marg. and add in your milk and Mrs Dash Garlic & Herb to your liking. You will also need to add in salt because the Mrs. Dash doesn't have salt.

Final Yummy Product!!

Corn

Well I forgot to take pics of the corn...but you basically take the husks off the corn and rinse them, I broke mine in half and I put them in water and boiled them for 8 minutes and then drained them and put them back into the original pot.

Gravy.

Again follow what the package says and put on top of your potatoes or on top of your meat loaf...whatever you prefer!

& VIOLA! that's it! Dig in! My family eats their meatloaf with Ketchup..thus the side of ketchup! :)

Hope you enjoy this was pretty simple and yummy to eat! :)

Bruschetta Chicken Pasta by Melissa

One night I was in the mood for some pasta and chicken, but we're on a budget so no Olive Garden for us. Instead, I used my AllRecipes Dinner Spinner android app and found Bruschetta Chicken Pasta by Philadelphia Cooking Creme. I tweaked the recipe for my LARGE family, so here is how I made it.

I used the Crock-Pot Roasted Chicken recipe here.
1 Box Farfalle Pasta (bowties)
1 1/2 containers Philadelphia Cooking Creme: Savory Garlic Flavor
2 cans roasted garlic diced tomatoes - 1 drained, 1 with juice
1 1/2 tsp. garlic powder
Pam
Salt (about 1 1/2 tsp.)
Pepper (about 1 1/2 tsp.)
Grated parmesean

Remember: This is for a family of 5 (4 of which are boys).
Cook farfalle pasta as directed on box. Meanwhile, pull all the chicken off the bones and put it in a large skillet on medium. Add cooking creme, diced tomatoes, garlic powder, salt, and pepper. Mix well and let simmer while covered.

Once pasta is done, drain and return to pot. Add chicken - cooking creme mixture. Stir. Top with grated parmesean.

Have with a fresh salad and a french loaf. It is divine!!