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

Loaded Chicken Nachos

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.


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

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

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


  • 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



  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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Blueberry Overnight Oatmeal Recipe, Quick and easy healthy meal ideas #Oatmeal, #Blueberry, Greek Yogurt RecipesI am sure I am not the one parent with crazy busy mornings. Trying to get 4 kids ready and out the door with a healthy breakfast in their stomach is not always an easy task.  This oatmeal is a great “make ahead” meal idea.  You can mix it up to suit your families needs by adding different ingredients or flavor combos.

Blueberry Overnight Oatmeal Directions ­

  • 1/4 C. fresh blueberries
  • 1/3 C. old fashioned oats (quick oats will get really soggy)
  • 1/3 C. milk
  • 1/3 C. Greek yogurt (you could also substitute regular vanilla yogurt and omit the honey if you prefer)
  • 1­-2 tbs. of honey to taste
  • 1 8 oz. jelly jar w/ lid

Directions ­

1. Add the oatmeal, Greek yogurt, honey and milk to the 8 oz. jelly jar. Put the lid on and shake well to mix all the ingredients. When you’re done shaking, remove the lid and add the fresh blueberries. Replace the lid and refrigerate overnight. Enjoy in the morning. You eat it chilled.  If your in a rush just grab a jar out of the refrigerator and eat it as an on the go breakfast.

1 8oz. jelly jar = 1 serving.Blueberry Overnight Oatmeal Recipe, Quick and easy healthy meal ideas #Oatmeal, #Blueberry, Greek Yogurt Recipes

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How to eat an artichoke

Artichoke Flower

Or you can just let the artichoke turn into a pretty flower.

So recently one of our  friends  just threw away some artichokes.  They said they had never had artichokes and didn’t think you could eat anything on it. Well for years my (Matt) family has been eating artichokes on fun special occasions. Mainly when they went on sale. Now this way to eat them is not the only way, you can grill them (which I never really have tried) or cut out just the hearts and stems. The way we do it is boil them. In a large pot of boiling water, add the artichokes whole. Make sure you have enough room to spin them around and position them to get them under the water as much as possible. Boil them for about 15 to 20 minutes, just long enough that you can easily stick a fork down the end of the stalk.

So here are two of the artichokes we cooked. The one on the left has all of the hard outer leaves on. When you peel these leaves off – one by one- there is not much edible bits on them. But once the outer leaves are off, like the photo above on the right of the plate, the leaves get more and more tender and lighter in color.

The white part on the base of each leave is edible. Now don’t go biting this part off. Simply dip in butter, or even by its self, and slide it over your lower teeth and scrape what comes off with your teeth. You will learn how much pressure to use as the leaves move from being hard and “woody” to really soft and tender. As they get tender, you can almost just eat half of the leave. Any thing that is really tender is edible.

I have always just dipped these in butter, like lobster. I am sure you could use the healthy fake butter stuff. Next time I might try it with those new flavored butters with garlic and such already blended in them.

The outer leaves will look like this after you scrape them off on your teeth. Just the white inside bottom part of each leave is edible. But as you get further inside the artichoke, the leaves become pale green and maybe even cream or white color. Most of these leaves are edible and I will just bite off what ever snaps off. Be careful because the tips of these have little points on them that are not edible.

The artichoke on the right side, above, shows the pale white leaves that are really soft and good. Even the stalk of the artichoke is edible if you peel back the fibrous outside.

Once you get to the inside of the artichoke you will see these small feathery looking pieces – see above photo. They are soft and intriguing, but they don’t call it an artichoke for nothing. Those little soft pieces are the “choke”. They are not edible.

Now in the above sliced view of the artichoke. If you carefully cut out the choke with a butter knife, you can then eat the “heart”. You can see the choke which is a light pale green on the very top. You can pluck off the choke down to about the darker layer right under the choke. Once that is removed the artichoke heart is the prized piece. These are the things you see in salads and sold in jars at the store.

So now you know one way to eat those strange looking artichokes. These are fun to eat after dinner, mid day snack. You can even do this while watching your favorite sports game or at family movie night. Just be careful with the butter 😉

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I am excited to let you know that this week we will be working with Eggo.  We have been selected as a Chief Waffle Officer and get to share 7 amazing recipes with you, all featuring Eggo’s.  Everything from breakfast, lunch, dinner and a snack!  I hope these recipes give you some creative ideas, because you can make your own and enter them in the Great Eggo Waffle Off for a chance to win $5000!

Day 1 ~ Eggo Breakfast Kebabs

Day 2Smore Waffles Please, Snack Recipe

Eggo Week Of Waffles, No Bake Strawberry Cheesecake Waffle Bars, Dessert Recipes, Eggo Chief Waffle Officer,Money Saving Recipes, Recipes Using Eggo Waffles

No Bake Strawberry Cheesecake Waffle Bars by Tiffany

I can’t even begin to tell you how much fun I’ve had concocting recipes with Eggo waffles this week.

When I was loading up on Eggo waffles, to start developing recipes,  I came across Eggo Wafflers, Strawberry Strudel flavor – I knew right away what I was going to do. The image of these bars just popped in my head. I literally saw them in my mind and knew I just HAD to make them.

Eggo Week Of Waffles, No Bake Strawberry Cheesecake Waffle Bars, Dessert Recipes, Eggo Chief Waffle Officer,Money Saving Recipe Gone are the days when waffles were served only for breakfast. Here’s a spectacular dessert that will be sure to turn heads and bring smiles. Plus, from start to finish they only took 30 minutes to make. Between a layer of strawberry strudel wafflers you will find a no bake cream cheese filling with fresh sliced strawberries, dunked in chocolate and then rolled in nuts.  Mmmm!

Yields 8 bars


  • 1 box (10.7) Eggo Wafflers Strawberry Strudel
  • 8 oz cream cheese, room temp.
  • 1 cup powdered sugar
  • 1 cup fresh whipped cream – Recipe below
  • Approx. 8 strawberries from a one pound package, washed, hulled and sliced
  • 1 bag (11.5 oz)  milk chocolate chips
  • 1/2 cup chopped nuts – walnuts, pecans or chopped/sliced/slivered almonds

Fresh Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar


  1. Toast wafflers per package directions. Remove from toaster and set wafflers on a cooling rack. Set aside. Do not let them cool on a plate, because condensation may occur on the bottom of wafflers.
  2. Let’s make the fresh whipped cream. In a standing mixer combine whipping cream and 1/2 cup powdered sugar, beat until stiff. Spoon out whipped cream into a separate bowl, set aside. No need to wash out mixing bowl.
  3. Now let’s make the cheesecake filling. In your standing mixer combine cream cheese, 1 cup powdered sugar and 1 cup whipped cream; beat until smooth. Place bowl in the fridgerator until ready to use.
  4. In a double boiler, melt milk chocolate. Once chocolate is melted turn off heat.
  5. Line a medium to large baking sheet with a piece of waxed paper. Set aside.
  6. Let’s assemble these babies, shall we?! Gently cut or separate wafflers. Spread cheesecake mixture on the inside of each waffler. Now lay a layer of strawberries down the center. Put the second waffler on top to make a sandwich. Dip one end of the bar in melted chocolate and sprinkle with nuts. Lay bars on waxed paper lined baking sheet. Refridgerate bars until chocolate sets or ready to serve.


You will have approx. 3 tablespoons of melted chocolate left over and approx. 1 cup of the cheesecake filling.  Since you only use approx. 8 strawberries from a one pound package for this recipe, we just used  up the remainder strawberries by dipping our left over berries in the chocolate and cheesecake filling. Mmmm!

Disclaimer Eggo supplied the tools needed to create the recipes show above and a stipend.

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