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Easiest, Crockpot Salsa Chicken

6/27/2017

When I tell you this is the easiest chicken you will EVER make, I am not lying. If you cannot manage this chicken recipe, you need a husband or wife who will cook for you or a really nice budget so you can eat take-out often.

I use this chicken for just about everything, tacos, salads, over rice, with noodles, by itself, on pizza.... it is THAT GOOD!

Ingredients

4 Chicken breasts, boneless skinless
1 can Salsa

**Some recipes call for a packet of Taco Seasoning, I don't generally add because of the salt content in those packets, but if you want, you could also just use your own homemade taco seasoning.

Directions:

Dump the salsa in the bottom of the crockpot, put the chicken breasts on top of the salsa
Cover with a lid and set to high for 4-6 hours. (it's hard to say exactly how long since it all depends how thick the chicken breasts are)
When chicken is falling apart, it is done, shred with a fork and stir into the juices.

**I have even put chicken tenderloins in the crockpot FROZEN and just increased the cook time. Point is.... dump, turn it on and walk away

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Kale salad with Lemon Vinegrette

6/26/2017

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evolvingmotherhood.com/2016/03/easy-kale-salad-recipe.html

Ingredients to make Kale Salad with Lemon Vinaigrette
1 bunch of kale
2 carrots, shredded
1/2 cup chopped walnuts
3/4 cup dried cranberries
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 teaspoons honey
How to make Kale Salad with Lemon Vinaigrette
Bring a large pot of water to a boil. Cut the kale leaves from the stems give the leaves a rough chop them into small enough for bites. Once the water is boiling add the kale to the water and flash boil it for 1 minute. Remove the kale from the post and rinse it with cool water. Use a salad spinner to spin out as much of the water as you can. Move the kale to a serving bowl, add in the shredded carrots, shopped walnuts, and cranberries to the bowl.
To make the dressing mix the lemon juice, apple cider vinegar, olive oil, and honey with a whisk.
You can toss the salad with the dressing or allow everyone to top their own salad with their desired amount of dressing.

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Buffalo Chicken

6/21/2017

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1 cup riced cauliflower
1 cup baked chicken with paprika and garlic powder seasoning
1/2 an avocado
1/4 cup shredded cheese
Topped with Franks Red Hot

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Pineapple Upside-Down Bundt Cake

6/12/2017

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OK, this is totally NOT a healthy choice, however, there is nothing wrong with an occasional treat as long as you don't eat the whole thing. Amazing!

http://tiphero.com/pineapple-upside-down-bundt-cake/

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California Spaghetti Salad

6/12/2017

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This looks pretty amazing- I am thinking I would use the new veggie pasta that I found instead of the thin spaghetti. Otherwise the ingredients all look fabulous.

This delicious spaghetti salad is filled with fresh summer veggies and olives and topped with your favorite Italian dressing and parmesan cheese. Omit the cheese for dairy-free or use a dairy-free cheese. It serves 10-12, therefore perfect for your next large gathering! Enjoy this summer :) --Teri
Ingredients
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium yellow or orange bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Dressing:
1 bottle (16 ounces) your favorite homemade or store-bought Italian salad dressing
¼ cup grated Parmesan cheese or dairy-free cheese, if desired
1 Tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, bell peppers, red onion and olives in a large bowl.
To make the dressing: Whisk together Italian salad dressing, cheese, if using, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
From: The Recipe Critic blog

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Easiest, Crockpot Salsa Chicken

Kale salad with Lemon Vinegrette

Buffalo Chicken

Pineapple Upside-Down Bundt Cake

California Spaghetti Salad

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