.campbell's slow cooker sauces. {husband's choice}

Thanks to Target Cartwheel I have been discovered this new meal planning piece of awesomeness. Campbell's makes 3 different flavors that are all beyond amazing. I typically never like these types of packets but the flavor and quality was perfection. AND so so easy. Just open a packet and pour it over a chuck roast and let the crockpot do the rest of the magic. I followed the package direction and made this one into sandwiches and served with coleslaw. Lets just say we have been using these at least once a week. Don't judge me until you try it. Enjoy!

.italian meatball soup. {husband's choice}

Words can not describe how obsessed the hubby and I are with this recipe. He has helped me make it twice already and the second time we changed it up a bit and added orzo instead of macaroni. We love us some orzo. I even made it for the in-laws and it was a big hit. The original recipe can be found on this amazing blog here.

Ingredients
1 Tbsp Extra Virgin Olive Oil
4 carrots, peeled and sliced
1 cup of diced onion
2 large garlic cloves, minced
8 cups of low sodium beef broth
2 cups of water
1 6 oz can of tomato paste
1 14.5-oz can of diced tomatoes
½ lb Orzo or Macaroni pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil
Meatballs:
1 lb lean ground beef (90/10 or higher, you won't be able to drain the grease!)
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
2 large egg whites

Preparation
Warm olive oil in a large 6-8 quart stock pot over medium high heat Chop carrots, onions, and garlic. Add the carrots and onions to warm pan, and cook for 3-4 minutes. Add garlic and cook an addition 1 minute. Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil. Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently. Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve. ENJOY! :)

.chili. {husband's choice}

Here is my hubby's favorite chili recipe from his childhood. He has been begging me to make this recipe from his mom's for years (she calls it "Pork n Beans One Pot Dinner") and I finally made it for the Super Bowl. It was a huge hit and super easy to make. Its a bit sweet so if you want extra spicy I would just add some hot sauce into your bowl before serving. Also, I served this with cheese (duh), onions, and fritos. So GOOD!!! enjoy!

Ingredients
1 lb ground beef
3/4 lb bacon, cut into small pieces
1 c chopped onion
2 28oz. cans Bush's Original Baked beans
1 15.5 oz. can Kidney beans, drained
1 15 oz. can Butter limas, drained (or called butter beans)
1 c ketchup
1/2 c brown sugar
1 T liquid smoke (in a bottle next to bbq sauce at store)
3 T white vinegar

Preparation
Brown ground beef in skillet, drain off fat and put into Crockpot. Brown bacon and onions, drain off fat. Add to crockpot. Add remaining ingredients and stir together well. Cover and cook on low 4-6 hours. Enjoy!

.taco pie. {husband's choice}

This recipe is beyond fabulous!!! no joke. My wonderful friend Megan introduced a different adaptation of this recipe where she individually wrapped the taco meat in each crescent roll. Since I am lazy I just made it into a huge pie, it didn't look as great but it tasted perfect. Big hit with the man. Try it out for yourself and don't be afraid to hold back on the toppings. Enjoy!

Ingredients
1-2 pkg. crescent rolls (I used 1 but if you like extra crust 2 would probably be best)
1 pkg. taco seasoning mix (1¼ oz.)
1 lb. ground beef
½ cup chopped onion
½ cup salsa or chopped tomatoes
1 cup shredded lettuce
1 cup sharp cheddar, shredded (4oz.)
sour cream, optional

Preparation Preheat oven to 350°F. Line a pie pan with crescent rolls. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in taco mix. Cook while stirring until bubbly, then pour into pie crust and top with cheese. Then top with the remaining crescent rolls. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes, and then top with cheddar cheese, lettuce, and tomatoes/salsa. Cut into squares and serve with sour cream. Enjoy!

.p.f. chang's lettuce wraps. {husband's choice}

This recipe takes all the cake. It is so beyond delicious and healthy, what a wonderful combination. Thanks to Pinterest I found this amazing recipe here. I just love how simple it is to make and how I don't feel all gross after. I posted the original recipe below but the hubby and I enjoy things with extra flavor so we doubled the sauce. yum. try it out for yourself and your life will be ever changed. Enjoy!



Ingredients
1lb ground chicken breast (i used ground turkey)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped (i omitted)
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Preparation
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Sprinkle with chopped peanuts, and serve with cold lettuce leaves

.tamale pie. {husband's choice}

This is hands down the BEST recipe EVER. No joke, I know I always say that but seriously. Make this and eat it and you will be naming your next child after me, its just that amazing. The hubby and I ate this entire dish (serves 6) in two days (and we are not big people). I could hardly sleep at night because I could not wait to wake up in the morning and have leftovers for breakfast. Anyways, I can not take all the credit for this recipe. The original recipe can be found here and while you are over there check out her amazing blog. Enjoy!





Ingredients
15 oz. corn bread box (or the equivalent of your homemade version) * I used trader joes. yum
1 lb. ground beef
2 red peppers, diced (any color and amount would do)
1 onion, diced
half bag of frozen corn (this is just how much I had... a can, a bag, whatever)
salsa (any amount to give it some liquid)
sour cream (a couple spoonfuls, again, to moisten it) *I omitted because I didn't have it
cheddar cheese, grated (however much you want)
1 can black beans (if you don't like beans, skip it... or pinto, kidney... all would do)
optional: 1 can of condensed tomato soup (I didn't have any this time and didn't miss it)
optional: chili powder

Preparation
Cook beef. Add peppers + onion and sautee. Add corn to warm it up. Take off heat and add your sour cream, cheese, salsa, beans. Put it all in a 9x12 casserole dish. Take your favorite corn bread mix (already mixed up with the oil + eggs, etc.) and add it right to the top, uncooked, spreading it out evenly. Yeah, it seems weird to add raw corn bread mix to the top of the cooked meat + veggies but that's how it's done. Then cook it for 400 degrees for like 20-25 minutes or so. This is probably different than the corn bread baking directions but it still works. Just make sure the corn bread is truly cooked on top or the underside can be really undercooked since it's right on top of the casserole fixings.

.maple & bacon wrapped lil smokies. {husband's choice}

These lil guys are the best/most addicting/tasty/delicious appetizers EVER. I have made them for two parties already that they did not last even a couple minutes out of the oven before they were devoured. They also make the house spell so yum which is always an extra perk. Original recipe can be found here. Enjoy!



Ingredients
1 pound Li'l Smokies
12 ounces, weight Center-cut Bacon
FOR THE GLAZE:
⅓ cups Brown Sugar
¼ cups Maple Syrup
1 Tablespoon Dijon Mustard
A Small Pinch Of Cayenne (optional)

Preparation
Empty the smokies onto some paper towels and blot them dry. Dry smokies will allow the bacon to adhere better. Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet. Place in the freezer for 45 minutes.
While the smokies are in the freezer, cut the bacon into thirds. Separate each piece of bacon and place on a large cookie sheet in a single layer. Put the bacon in the fridge for at least 30 minutes. The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.
When it is nearly time to take the smokies out of the freezer, preheat the oven to 350F. Line a rimmed sheet pan with heavy-duty aluminum foil. Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using). Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.
Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking. Try not to stretch the bacon when wrapping the sausages. Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down. Continue with the rest of the bacon and smokies. Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly. You should have just enough glaze to do the entire batch.
Bake the smokies for about 35 minutes or until they are lightly brown on top. Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm. These a very addictive. I apologize in advance.

.pumpkin pasta sauce. {husband's choice}

I was a bit skeptical of this recipe at first but I had a can of pumpkin that I needed to do something with and I love cream so I decided to give it a try. WOW was I pleasantly surprised. The original recipe can be found here. (love that blog mucho). It was a big hit with the hubby and beyond easy to make. Try it out for yourself :)



Ingredients
1/2 a can of plain pumpkin ( I used a bit more)
1/3 cup of Parmesan cheese
1 1/4 cup of heavy cream
5 fresh sage leaves finely chopped
salt and pepper
1 1/2 tablespoon of butter

Preparation
Mix all ingredients (except butter) in a small pot and heat on medium until it comes to a boil. Let it boil for three-four minutes stirring constantly. The sauce will become smooth and mixed well. Remove from heat and add your butter. Stir until melted and lightly toss over your favorite pasta. I used Rigatoni pasta. I sprinkled a little Italian cheese blend right over top.

.mexican pizza. {husband's choice}

Thank you Pinterest for the 100th time. The original recipe can be found here and has amazing step by step pictures.This picture would have looked much better if I added the green onions like the original recipe called for. But of course I was too lazy to go to the store as usual. This recipe was perfect for the hubby because it was designed after his most favoritest meal EVER, Taco Bell's mexican pizza. Honestly, it tastes even better and I know it is much healthier for us both. I have since made this four times. Don't judge. It tasted great with corn tortillas, ground beef, and shredded beef and I'm sure Ill change it up again next time. Try it out for yourself and enjoy!



Ingredients
Whole Wheat or regular Tortillas – 4 tortillas (2 pieces for each pizza)
Canola Oil – very small amount to glaze both sides of the tortilla
Refried Beans – 1 (1 pound) can
Water – 1/4 cup
Onion – 1 small (diced)
Paprika – 1 tsp
Black Pepper – 1/4 tsp (or omit – you don’t really need it)
Ortega Taco Seasoning – 1 tsp
Scallions – 1 bunch (chopped)
Jalapeno – 1/2 a jalapeno (deseeded & finely chopped) -i omited
Tomato – 1 (chopped)
Salsa – enough to spread over the pizza
Mexican Cheese Blend – enough to cover the pizza
Sour Cream Reduced Fat – 1 dollop (optional)

Preparation
1. Preheat the oven at 400 degrees. Line a tray with foil.
2. Place 2 tortillas on a flat surface and lightly glaze/brush both sides of the tortilla with Canola Oil. Place both tortillas on the foil tray.
3. Once the oven preheats, place the tortillas in the oven for 10 minutes – 5 minutes on each side so they crisp up. You can add multiple tortillas if you have room.
4. In the meantime, make the beans. Empty the contents of the refried beans into a small pot. Add a 1/4 cup of water.
Place the pot over a stove on low-heat.
5. In the meantime, chop an onion. Add the onion to the beans. Add the seasonings – paprika, black pepper, and taco seasoning. I don’t think you will need salt. Mix. Wait a couple minutes and once heated thru, turn off the stove.
6. In the meantime, chop the veggies.
7. Check on the tortillas. DON’T TURN OFF THE STOVE. See how they are crispy once baked.
8. Spread a couple dollops of beans over the tortilla. Top off with very little salsa. Spread. Top the salsa with the second piece of tortilla. Spread salsa again – very little.
9. Top with scallions and tomatoes. Add just about 1/2 to 1 tsp of deseeded jalapeno – see how much you can handle.
Top with cheese, make sure you get the sides.
10. Using a flat ladle place the Mexican Tortilla Pizza on the foiled tray. Put into the oven for 12 minutes.
11. Top off with a dollop of Sour Cream (reduced fat) and some Hot Taco Bell Sauce, just cause it's awesome!

.angel chicken. {husband's choice}

This is a recipe that I could seriously eat at least once a week. It is beyond easy, quick, and also falls under the heartburn friendly category (which has been impossible to follow). Try it out for yourself and you will wonder where this recipe has been your entire life. I like serving it over rice because we LOVE rice, but it can also be served over your favorite pasta. Enjoy!



Ingredients
4 boneless, skinless chicken breasts
1 8oz. pkg, baby bella mushrooms
1 can of condensed golden mushroom soup
1 stick of butter
1 pkg. dry italian salad dressing mix (i couldn't find so just added some dry italian seasoning)
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese with chives & onion
rice or pasta

Preparation
Melt butter in a saucepan and add the italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts. Place mushrooms on the bottom of the crock-pot and place the chicken breasts on top. Pour the sauce mix on top of the chicken. Cover with lid and cook on low for 4-5 hrs. Serve over pasta or rice and enjoy!

.bbq ribs. {husband's choice}

These are the most amazing ribs ever. I usually don't like to work for my food but since this recipe is slow cooked in the crockpot the meat literally falls off the bones. yum. I have always been afraid of cooking ribs but when I came across this recipe from Elizabeth Ann's Recipe Box {if you have a sweet tooth you must check her out} I just knew I had to try it out for myself. I changed the recipe a bit by taking out the applesauce...mostly because I did not feel like making a trip to the store, and they still turned out great. Our new favorite meal by far and I love it because there is little to no work involved :) Try it out for yourself and enjoy!



Ingredients
1 medium yellow onion
1 rack (2.5 lbs) pork spare ribs
18 oz bbq sauce
1 c apple sauce (I omitted)
1/2 c water (I omitted)
salt and pepper to taste

Preparation
Thinly slice the onion and place it in the bottom of the slow cooker. Cut the ribs into two rib portions. Season with salt and pepper. Arrange half of the ribs in on top of the onion in the slow cooker. Cover with half of the BBQ sauce. Place the rest of the ribs on top and cover with the rest of the BBQ sauce. Pour the apple sauce and water (or whatever liquid you are using) in around the edges of the ribs so it fills in the spaces between meat without washing off all of the BBQ sauce. Secure the lid tightly on the slow cooker, turn on low heat and let cook for 8 hours. When the ribs are done, carefully remove them from the pot. They will be very tender and can fall apart easily so lift gently. Fish out the onions and serve on top of the ribs. The left over liquid in the slow cooker can be simmered in a pot over medium low heat until reduced and thickened. The thickened sauce can then be served as a gravy over the ribs.

.taco salad. {husband's choice}

Here is yet another amazing recipe from my mother-in-law. My hubby used to love this recipe when he was growing up, so it was so nice to recreate a favorite from his childhood. And...omg I am so in love with it as well. As summer is winding down I feel like I could eat salad all day long {luckily we had tons of leftovers}. Try it out for yourself and enjoy!



Ingredients
lettuce (chopped)
tomatoes (chopped)
cheddar cheese, grated (I used a mixed mexican blend that was already grated)
jack cheese, grated
taco sauce
ground beef/turkey
kidney beans
avocado (diced)
tortilla chips (crushed)
onion (diced)
thousand island dressing
taco seasoning (I added this to the meat)

Preparation
Cook ground beef until brown. Add onion and taco seasoning if desired. Let cool. Add all ingredients in a large salad bowl, mix up and enjoy!

.meatball sandwiches. {husband's choice}

Let me start by saying that these meatballs from Trader Joe's are my new favorite meal addition! They are so unbelievably tasty, simple, healthy and affordable how could you go wrong?! In my attempt to focus on simple meals in the next few months I thought I would try them out in a meatball sandwich. This meal took hardly any time at all the the hubby loved it!!! Meals like these help me remember that a fabulous meal can be simple too. Enjoy!





Ingredients
4-5 meatballs per sandwich1 French baguette
1/2 teaspoon garlic powder
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Preparation
Bake meatballs according to package instructions. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat and add garlic powder. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

.bbq pork sandwiches. {husband's choice}

This is my husband's choice for April. And if I had a choice it would be mine too! I could go on forever about this recipe (which can be made with chicken too). It is shocking how easy and simple this meal is to make. I was skeptical at first because of the lack of ingredients, but since it was rated a top 20 recipe on allrecipes.com and the hubby loves bbq pork I had to try it out. You must make this recipe!!!! It will change your life, and you MUST use hawaiian sweet sandwich rolls. Also, goes well with homemade coleslaw (recipe coming soon) The best! Enjoy!



Ingredients
1/2 (14 ounce) can beef broth
1-1/2 pounds boneless pork ribs
1/2 (18 ounce) bottle barbeque sauce

Preparation
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through. Lightly grill sandwich buns with butter on a skillet until toasted. Add meat and enjoy!

.chicken pot pie. {husband's choice}

Let me begin this post stating that I have ALWAYS wanted to make a chicken pot pie, but for some reason I thought it would be too difficult to do. My mother-in-law got me a pie dish for christmas which gave me a little extra motivation to actually make this happen. Then one day while I was searching for recipes on allrecipes.com(love) I decided to look at the top 20 recipes. And this very recipe was one of them. Major sign! This recipe was the BEST pot pie I have ever had, and it is my "husband's choice" for the month. Upon the request of my husband one recipe a month will be given the "husband's choice" award to showcase the recipe he especially loves :) Enjoy!



Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots (i used a frozen carrot & pea combo)
1 cup frozen green peas
1 cup corn
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preparation
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and corn. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!