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Loaded Chicken Nachos, Money Saving Recipe, Chicken Crock Pot Recipes, Kid Friendly Recipes,The Best Chicken Nachos

Loaded Chicken Nachos by Tiffany

Have you  totally been guilty,  like I have, for buying loaded nachos with all the fancy smancy flavorful shredded meats, melted cheeses, etc. at your favorite restaurant? I’m going to save you some money, are you ready?! Best of all, you get your crock on! Whip that baby out from under the counter, I’ve got a tasty shredded chicken recipe for you! This shredded chicken recipe is very versatile and can be used for nachos, tacos, enchiladas or empanadas.

Sometimes I just need my ooey gooey cheesey chicken nacho fix. Especially on those hectic nights when I don’t feel like cooking up a big ol’ meal. Super duper easy and very very tasty! Plus, it’s a kid pleasing meal! Enjoy.

Notes***

You can totally replace the diced tomatoes and green chilies for 1 can (15oz.) of Rotel tomatoes instead. :)

This makes approx. 6 cups of shreded chicken breast. Use or freeze the remaider for later use.

This can be made kid friendly by just leaving out the toppings your child does not prefer.

Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz.) diced green chili’s
  • 1 heaping tablespoon chili powder
  • 1 tablespoon chopped dried onion
  • 1 heaping teaspoon ground cumin
  • 3 boneless skinless chicken breast
  • sprinkle of chipotle chile pepper
  • tortilla chips
  • shredded cheese -Mexican, cheddar or pepper jack
  • 1 can (15oz.) black beans, drained and rinsed.
  •  diced onion
  • diced tomatoes
  • sliced olives
  • fresh chopped cilantro
  • sliced jalapeno peppers
  • sour cream
  • salsa

 

Directions

  1. In your crock pot or slow cooker, combine diced tomatoes, green chili’s, chili powder, dried onion, ground cumin; stir. Place chicken breasts in crock pot and scoop some of the tomato mixture on top of breasts. Sprinkle the tops with chipotle chili pepper. Turn crock pot on high, cook for approx. 3-4 hours or until breasts are easily shredded with a fork.
  2. Shred chicken breasts in crock with tomato mixture. Stir and set aside. Keep on warm until ready to use.
  3. On a large baking sheet, layer tortilla chips. Top with shredded chicken, cheeses, black beans and all your desired fixings, except for sour cream & salsa; repeat for second layer. Bake in a preheated 400 degree F. oven until cheese has melted. Approx. 8-10 minutes. Top nachos with sour cream,salsa and fresh chopped cilantro if desired.

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Vegetarian Enchiladas, Freezer Meals, Money Saving Recipes, Freezer Recipes

Vegetarian Enchiladas by Tiffany

Being that I run a household with many different diet requirements, I thought I’d share one of our absolute favorite vegetarian meals – for my vegetarian friends. This recipe is hearty, simple and very satisfying. The carnivores in the house don’t even miss the meat – now that’s saying something!

*Notes* This is a great freezer meal. Make one for now, freeze one for later. To bake frozen enchiladas, remove from freezer, bring enchiladas slightly to room temp. Remove lid, cover with aluminum foil. If covered with plastic wrap and foil, remove plastic wrap, bake as directed. Add additional time to make sure the enchiladas are baked all the way through. Approx. 1 hr.

Ingredients

  • approx. 2-3 tablespoons olive oil
  • 10 garlic cloves, minced
  • 2 zucchini, chopped
  • 2 small yellow squash, chopped
  • 1 small sweet onion, diced
  • approx. 1/2 cup shiitake mushrooms, diced
  • 1 red bell pepper, diced
  • 2 cups broccoli slaw
  • handful of fresh chopped cilantro, chopped
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 16 flour tortillas
  • medium vintage white cheddar cheese, shredded – desired amount
  • fresh mozzarella, shredded – desired amount
  • 1 can (28 oz.) enchilada sauce ( I use El Pato)
  • 1 can (2.25 oz.) sliced olives

Directions

  1. In a large non stick skillet heat olive oil over medium heat. Add garlic, zucchini, squash, onion, mushroom, red pepper and broccoli slaw. Cook, tossing frequently, until zucchini and squash are slightly fork tender. Reduce heat to low, add drained artichokes and fresh cilantro; toss. Remove from heat. Set aside
  2. Warm tortillas. Keep tortillas warm in a tortilla warmer. This will keep them pliable and easy to fold when making the enchiladas.
  3. Pour approx. 1 1/2 cups of enchilada sauce into a round baking dish.
  4. Dip tortillas in enchilada sauce, fill with approx. 1/4 cup vegetable filling, top vegetables with desired amount of both cheeses; fold. Place enchiladas in TWO 3 qt. baking dishes for a total of eight each, in each dish. Top enchiladas with additional enchilada sauce, vintage white cheddar, mozzarella, remainder vegetables, olives and cilantro if desired. At this point they can be frozen. Cover with lids and freeze. If you do not have lids, cover each baking dish with a layer of plastic wrap and a layer of foil, freeze.  See notes for baking instructions if freezing.
  5. Bake in a preheated 350 degree F. oven for 40 minutes. Serve.

 

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Gluten Free Cranberry Granola Bars, Gluten Free Lunch Ideas, Gluten Free Snack #GlutenFree, #recipes, #HacksGluten Free Cranberry Granola bars

If you are looking for gluten free recipes, or gluten free snack ideas for your kids lunches.  You night want to give this recipe a try. You can add or delete things from this recipe to fit your families needs or likes.

What you will need for this recipe

  • 2 cups Rolled Oats
  • 1 cup Almond Flour
  • 1/2 cup Flax Seed Meal
  • 1/4 cup Coconut Sugar
  • 3/4 tsp Cinnamon
  • 1/2 cup Dried Cranberries
  • 2 Eggs, beaten
  • 1/2 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 cup Enjoy Life brand Chocolate Chips

Gluten Free Cranberry Granola Bars, Gluten Free Lunch Ideas, Gluten Free Snack #GlutenFree, #recipes, #Hacks

Preheat oven to 350 degrees.
Grease an 8″x8″ pan and set aside.
In a small mixing bowl, beat eggs. Add the maple syrup and vanilla extract and mix well.
In a large mixing bowl, mix all dry ingredients together, making sure to incorporate well. With a a slotted spoon, slowly mix egg mixture into dry ingredients. Make sure to scrape the bottom and sides of the bowl.
Gluten Free Cranberry Granola Bars, Gluten Free Lunch Ideas, Gluten Free Snack #GlutenFree, #recipes, #HacksPour granola mixture into greased 8″x8″ pan. Using the back of the spoon, firmly press into pan. Mixture will be on the sticky side.
Place pan into preheated oven and cook for 20 minutes, until edges begin to brown.
When done, let cool for about 6-7 minutes, then cut with a sharp knife. Let cool for another 10-15 minutes.
Gluten Free Cranberry Granola Bars, Gluten Free Lunch Ideas, Gluten Free Snack #GlutenFree, #recipes, #HacksWhile bars are cooling, melt chocolate chips in a microwave save bowl or cup using 30 second intervals, stirring inbetween.
Using a spoon, scoop out some melted chocolate and drizzle across bars until gone. Let bars and chocolate cool completely. I like to place mine in the refrigerator for about an hour.

Remove from pan and enjoy!Gluten Free Cranberry Granola Bars, Gluten Free Lunch Ideas, Gluten Free Snack #GlutenFree, #recipes, #Hacks

MORE gluten free recipes you might want to try out…Homemade Lemon Larabars Recipe, Healthy Snack Recipes, Vegan Recipes, Gluten Free Recipe, Money Saving Recipe

HOMEMADE LEMON LARABARS ~ HEALTHY ~VEGAN ~ GLUTEN FREE RECIPE

Chewy Chocolate Peanut Butter Bars, Gluten Free Bar Recipes, Money Saving Recipes, Gluten Free Recipes

CHEWY CHOCOLATE PEANUT BUTTER BARS ~ GLUTEN FREE RECIPE

gluten free pasta

Gluten Free Creamy Mac & Cheese + Tips For Cooking Gluten Free Pasta

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Ooey Gooey Chocolate Caramel Dessert, Homemade Caramel Recipe, The Best Chocolate Cake Recipe, Chocolate and Caramel Recipes,Money Saving Recipes3

Chocolate Caramel Dessert: by Tiffany

Homemade caramel is the best! It’s very very simple and really doesn’t take that long to make. You will reap the taste rewards for sure by making it yourself. That being said, this recipe calls for homemade caramel. I promise, it’s not hard to make and takes only about ten minutes from start to finish. You’ll be so happy you made it yourself. Let me ask you…. Do you have a chocolate cake mix, nuts and chocolate chips in your pantry? Butter and milk in the fridge? Oh and light corn syrup in the cupboard? I bet you do, because you’re rockin’ couponers. :) With just a little bit of work you’ll have an ooey gooey dessert that screams chocolate fix. A little goes a long way with this decadent dessert. Make sure to serve it hot with vanilla ice cream on top, just sayin’. The warm chocolate and gooey caramel combination, topped with vanilla ice cream that is slightly starting to melt into the crevasse of this cake, is a little piece of tasty heaven here on earth. You’ll be emailing wanting to send me flowers. ;) I can’t take all the credit though. I found this recipe and adapted it from one of my older books. But you can still send flowers. ;)

PS… I’d rather have chocolate instead of the flowers. hehehehe

Ooey Gooey Chocolate Caramel Dessert, Homemade Caramel Recipe, The Best Chocolate Cake Recipe, Chocolate and Caramel Recipes,Money Saving Recipes4

Ingredients

For The Caramel

  • 1 cup salted butter
  • 2 cups packed light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon pure vanilla extract

For The Cake

  • 1 box (18.25 oz.) Devils Food cake mix
  • 1/2 cup unsalted butter, melted
  • 1/2 cup soy milk or regular milk can be used
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips

Directions

  1. Let’s start by making the caramel. In a medium heavy duty sauce pan, with a candy thermometer attached to the side, combine 1 cup salted butter, 2 cups packed light brown sugar, 1/2 cup light corn syrup and 1 teaspoon salt. Cook, stirring frequently over medium heat until candy thermometer reaches approx. 250 degrees. (approx. 10minutes) Remove from heat, stir in baking soda and vanilla. (Syrup will foam. This is normal.) Set prepared caramel aside. Stir every now and again.
  2. Meanwhile, while making caramel, preheat oven to 350 degrees F.
  3. Spray a 2 qt. baking dish with non stick cooking spray. Set aside
  4. In a medium sized bowl, combine cake mix, 1/2 cup unsalted butter, soy or regular milk and chopped pecans until well blended.
  5. Spread half of the batter in the baking dish with hands sprayed with non stick cooking spray. Bake for 6 minutes. Remove from oven, sprinkle crust evenly with 1 cup chocolate chips. Drizzle 1 1/2 cups of homemade caramel over chocolate chips. (Save the remainder for later use.) Make disks with remaining cake batter by rolling into 1-2 inch dough balls and flattening them between the palms of your hands sprayed with non stick cooking spray. Top evenly over caramel. Bake an additional 18 minutes. Remove from oven and serve immediately with vanilla ice cream.

Notes: This is just as good served at room temp., It tastes like a chewy caramel brownie. But for me, there’s something about an ooey gooey chocolate caramel dessert topped with vanilla ice cream. :) Also you will have approx. 1 1/2 cups of homemade caramel left over. Suggestions for use – Wrap individual caramels in waxed paper sheets for a later treat in kids’ lunches or serve the adults the Ooey Gooey Chocolate Caramel Dessert and cut up some apples for the kids to dip in the remainder caramel.

Additional Notes: This can be made the day before. Make as directed. Let cool in baking dish on a wire rack. Once cooled completely, cover with foil. Leave dessert at room temp. When ready to serve, preheat oven to 200 degrees F. remove foil and warm dessert in the oven for approx. 8-10 minutes or until chocolate and caramel start to get gooey. Remove and serve.

Or to reheat single pieces, you can reheat individual pieces in the microwave. Start at 10 second intervals.

 

Original recipe for Caramel Bars from Blue Ribbon Recipes pg. 323

Adapted recipe/photos by: Tiffany

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