crockpot ranch chicken tacos

i came across this recipe this morning and thought it was perfect for today. my husband got a new job working afternoons/nights so he isn't around for dinner anymore. since i didn't work today i was able to make something that all of us would be able to eat. i threw this in the crockpot this morning and was able to pull some of the chicken out before the hubby left for work this afternoon and then i was able to serve the rest for dinner a few hours later... gotta love crockpot recipes!

crockpot ranch chicken tacos

from http://www.laaloosh.com/2012/07/26/crock-pot-chicken-ranch-tacos-recipe/

2 boneless skinless chicken breasts

1 package dry ranch seasoning mix

1 package dry taco seasoning mix

2 cups chicken broth

flour tortillas

any additonal fixings you like on your tacos such as

crumbled bacon

ranch dressing

shredded mexican cheese

cabbage/carrot slaw

 guacamole

Put chicken, broth, taco seasoning and ranch seasoning into a crock pot and cook on low for 4-6 hours.

Shred chicken with two forks.

Divide chicken and taco fixings evenly amongst the tortillas and enjoy!

lasagna soup

i know its been a long time since i posted last. sorry about that... have you ever felt like you are in a food rut? lately i feel like i haven't made anything thats really good and worth sharing. (and if i'm being completely honest, there has been a lot going on in my personal life ::mostly good:: that has me cooking less frequently and using the same recipes over again)

anyways, i'm sharing this recipe because its definitely worth sharing! i really enjoyed it and my kids actually ate it so i'm ecstatic! (my hubby is working so he hasn't had a chance to try this out yet)

lasagna soup
from http://thedeenbros.com/index.php/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup/

2 teaspoons olive oil
1 Italian turkey sausage link, casing removed
1 onion, chopped
1 green bell pepper, chopped
1 carrot, grated
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/4 teaspoon crushed red pepper
1/2 cup frozen chopped spinach
1/2 cup pasta noodles (I used bow ties)
1/4 cup half and half
3 tablespoons grated parmesan cheese

Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot. Add the sausage, onion, bell pepper, carrot and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. (at this point, I used my immersion blender to puree most of the big chunks of tomatoes and make the soup smoother because i knew that my kids wouldn't eat it with the large pieces of tomato) Add the spinach and noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in half and half and the Parmesan.

chicken enchilada stuffed zucchini

i saw this on my fave food blog skinnytaste.com and couldn't wait to try it! i made it for dinner tonight and they were awesome! i've said this before- sometimes the idea of vegetables (i think it may be the texture)grosses me out and i cant eat something if i know that there are veggies in it. i was a little scared that this might be the case because for some reason lately zucchini has been bothering me (no i'm not pregnant- i think its just my tastebuds changing in my old age lol) anyways, that was not the case with these at all and i genuinely enjoyed them!

what i loved best about these is that even though i didnt even attempt to give it to my kids cuz i didnt want to have that battle today, i wrapped the chicken/zucchini mixture in corn tortillas and my kids ate it no problem! yay hidden veggies!!

chicken enchilada stuffed zucchini
http://www.skinnytaste.com/2012/08/chicken-enchilada-stuffed-zucchini-boats.html

2 medium zucchini
1 cooked, shredded chicken breast
1 cup (or more to taste) enchilada sauce
3/4 cup shredded mexican cheese

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

In a large saute pan, heat 1/2 cup enchilada sauce. Add zucchini and chicken; mix and cook until zucchini is cooked through. .Add more enchilada sauce if the mixture appears too dry.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with chicken mixture, pressing firmly. Top with remaining enchilada sauce and shredded cheese.

Cover with foil and bake for 35 minutes or until cheese is melted and zucchini is cooked through. I topped with light sour cream and some avocado pieces. DEEELISH

cream cheese spaghetti squash casserole

ive made this recipe before with actual spaghetti and i was a huge fan so i decided to try it with spaghetti squash and see if it was still good... i thoroughly enjoyed it and didn't miss the carbs at all!

cream cheese spaghetti squash casserole

1 spaghetti squash
1 cup marinara sauce
4 ounces 1/3 less fat cream cheese
1/4 cup feta cheese, crumbled
1/2 cup mozzarella cheese, shredded
Preheat oven to 350 degrees

Cut the spaghetti squash in half and remove the seeds.  Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. Using a fork, scrape the insides of the squash and transfer to a bowl. 

Add cream cheese, feta cheese and marinara sauce to the bowl with spaghetti squash.  Stir until cream cheese is melted and the spaghetti is thoroughly coated. 

Pour into oven safe baking dish and top with mozzarella cheese.
Bake for 30 minutes, until bubbly.

marshmallow caramel popcorn

i found this recipe on a pic on pinterest. i love this and its so easy!

marshmallow caramel popcorn

1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows
12 c. popcorn.

Microwave brown sugar and butter for until melted. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes. Mix popcorn in and combine until popcorn is coated. Enjoy!

cherry beergaritas

im not one for sweet drinks but i loved this when we had it this weekend! i am already looking forward to making it again lol

cherry beergaritas
from http://theblondcook.com/2012/04/cherry-beer-margaritas/

(1) 12 ounce can frozen limeade concentrate

12 ounces cherry 7up

(1) 12 ounce bottle Corona

12 ounces of your favorite tequila

In a large pitcher, mix all ingredients and stir with a wooden spoon to combine. Pour into blender with ice and blend. Enjoy!

bolognese sauce

this recipe is out of this world good!!! its my new go to sauce recipe! my sister told me that she tried this recipe and that it was really good so i thought that i would give it a shot. i am so glad that i did! i love this recipe because it has carrots in it so it sneaks veggies in for the kids! i served it with pasta for my kids but it was so tasty on its own, that i put it on spaghetti squash and devoured it (sometimes the thought of veggies grosses me out and it makes it hard to eat, even if it is good... does that make sense? lol)

bolognese sauce
from http://www.skinnytaste.com/2009/12/pasta-with-bolognese-sauce.html

2 oz bacon, chopped
1 tbsp butter
1 small onion, chopped
1/2 cup carrots, minced
2 al fresco sweet italian sausage, casing removed and chopped into tiny pieces
1/4 cup white wine
1 28 oz cans crushed tomatoes
1/4 cup half & half

In a deep heavy saute pan, saute bacon until fat melts. Add butter, onions and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high, add sausage and saute until browned. Add wine and cook until it reduces down, about 3-4 minutes.  

Add tomatoes. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally. Add half & half and cook 2 minutes longer.

serve with pasta or with spaghetti squash and enjoy!