Dry Rub – Rotisserie Chicken Breast – Crock Pot

Nothing like the flavor of a rotisserie chicken. I think I have came close to making a healthier version to get this flavor. Hubs liked it and kiddos liked it so either way it was a success 🙂

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
4-8 boneless skinless chicken breast – thawed
paprika
onion powder
garlic salt
chili seasoning
foil
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How to:
Start by rolling foil into balls to cover bottom of crock pot.
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I do not measure my spices. I simply add enough to the mixing bowl that I think will be able to cover the amount of chicken breast I am making. If its not enough I make more.
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Mix spices together well.
Heavily coated both sides of the chicken breast.
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Lay coated chicken on top of foil balls in crock pot. This allows the chicken to be raised up and not sitting in its own juices during cooking creating the “rotisserie” style chicken.
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Cook on low for about 4-6 hours or until chicken is fork tender and cooked through.
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You may add or alter the spices any way you would like to create the taste you are looking for.
Serve and enjoy!
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Use left overs for salads, chicken salad, and so much more!

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French Dip – Crock Pot

This is BEYOUND amazing! Mouth watering and leave you wanting more!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 444 including the hoagie bun we used (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
3 lb Round Beef Roast
2 Cans Beef Brooth
2 TBL Worchester Sauce
1/4 Cup Soy Sauce
2 small cans Mushrooms
1 Medium Onion
1 Clove Garlic chopped
1/2 tsp Chili Powder
1/4 tsp Paprika
Ground Cracked Pepper

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How To:
Slice onion and pull rings apart and lay in bottom of crock pot on high.
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Pour one can of beef broth into crock pot.
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Add Worchester Sauce, Soy Sauce, garlic, paprika, chili into crock pot
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Add both cans of mushrooms to crock pot.
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Cover Beef with cracked pepper to taste.
Pour second can of beef broth into crock pot.
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Cook on high for 6-8 hours until beef is cooked through and fork tender.
Shred with two forks and return to crock pot for 1 hour on low.
Serve on bun of your choice toasted.
Dip out some of the “sauce” and serve with French dip to dip your sandwich in.
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Add cheese if you would like.
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Chili Casserole

What do you do with all of the left over chili? Well, make a casserole of course!
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This is beyond simple and an easy way to use up left overs.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not counted calories on this meal yet.

What you need:
Left over Chili
Shredded Mexican/Cheddar/Mozzarella Cheese (dairy free – watch for allergens)

How to:
Before packing up your chili to be stored in the fridge after having it for a dinner bring it to a boil on the stove top.
Add more macaroni noodles enough to use up most of the juice in your chili. Stir often to avoid it from burning to bottom of pot.
Boil until noodles are done.
If you happen to have added to many noodles (like I do from time to time) just add a bit more water as it is boiling.
Allow to cool.
Place in a storage bowl and put in fridge until the next night.

Preheat over 350 degrees
Scoop chili out of storage bowl and into a casserole dish.
Sprinkle cheese over top.
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Bake for 45 minutes
Remove from oven and serve!
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YUMM! Fast and East! Enjoy ❤
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Chili – Stove Top

Nothing is better than a big bowl of chili on a cold fall or winter night!

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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 400 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
1 Can Tomato Juice
2 Cans Diced Tomatoes
2 Packets French’s Original Chili Seasoning
1 Medium Onion diced
2 lbs Ground Beef
Water
Macaroni Noodles (optional)

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How To:
Brown ground beef with diced onion in skillet.
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While beef is browning take your large pot and pour in both cans of diced tomatoes and 1 packet of French’s chili seasoning.
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Stir to combine well.
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Once beef is thoroughly cooked drain well.
Return beef to skillet and add about 1/4-1/2 can of tomato juice and second French’s chili seasoning packet.
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Mix thoroughly and cook on low for about 2-3 minutes
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Now add beef mixture to pot of diced tomato mixture.
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Stir well.
Pour in remaining tomato juice.
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Add water to empty tomato juice can and fill pot almost to brim.
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All to simmer on stove for 4-5 hours on low.
Chili will thicken over time.
If you are using Macaroni Noodles, 30 minutes prior to eating turn chili to med-high and allow to boil.
Add 1 cup of Macaroni Noodles.
Stir often to avoid burning to bottom of pan.
Cook until noodles are tender.
Remove from heat.

Serve and Enoy!
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