Tag: easymeal

Crock-Pot FajitasĀ 

Confession time: I made this recipe a week and a half ago, and am just now posting. I’m not sorry šŸ™‚ You see, I’ve had a secret obsession that has consumed my thoughts and every minute of my “spare time” the past couple weeks. 

“Dear Mr. Knightley.” 

I started the book a couple months ago, and just read here and there when I got the chance. Somewhere halfway in, I got hooked. I just had to find out who the true identity of Mr. Knightley was, and if my hunch was right. I finished yesterday, and thought life would continue as normal…

Except for I just started reading “The Shoemaker’s Wife” 

Ugh, I remember now why I avoid starting books. I struggle with moderation and balance. 


Here’s an awesome recipe for Crock-Pot Fajitas! Everything goes in the Crock-Pot in about 10 minutes and you’re done! 

Crock-Pot Fajitas

-1 pound boneless skinless chicken breast, thinly sliced 

-2 green peppers, sliced 

-1 onion, sliced 

-1 tablespoon olive oil 

-2 tablespoons lime juice 

-2 tablespoons fajita seasoning 

Spray your slow cooker with cooking spray, and place sliced chicken in the bottom. Drizzle olive oil and lime juice on top. Sprinkle with fajita seasoning.

If you’re local, you’ll know exactly where this seasoning came from! You can’t beat 80 cents a bottle for spices! 

Place peppers and onions on top of chicken. 

Cook on low for 6-7 hours. 

Stir and serve on tortillas with rice! 

The kids are tucked into bed and I’m off to read “The Shoemaker’s Wife” 

What are you reading right now? Do you binge read until it’s finished? 

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One Pot Cheesy Ham and Pasta

One Pot Cheesy Ham and Pasta

Summer is officially in full swing here in the Sours’ household. We’ve been spending every possible moment outside, which means I am not wanting to spend a lot of time in the kitchen cooking and doing dishes! Today was a busy and fun day. We had Homeschool group and were able to celebrate a sweet friend’s Birthday. We ate pizza and delicious cupcakes from Colombian House of Goodies and the kids went back and forth from the pool to the bouncy house. We came home happy, but worn out. You know what I’ve noticed though?! Regardless of how tired I am, the family still needs to eat. One Pot Meals save my tail a lot. 

I saw a recipe on Pinterest last week that sounded delicious, and changed it up to suit our tastes. It only took me 20 minutes from start to finish! One pot means minimal dishes. That left time for more important things, like making chocolate covered strawberries for dessert!! 

One Pot Cheesy Ham and Pasta 

-2 tablespoons butter 

-1 medium onion, diced 

-2 cups chicken broth

-1 cup half and half 

-4 cups uncooked egg noodles 

-2 cups cooked diced ham 

-1 cup frozen peas 

-1 cup shredded cheddar cheese 

-1/2 teaspoon salt 

-1/4 teaspoon pepper 

In a large pot or Dutch Oven, melt butter over medium heat. Add diced onions and brown for 5 minutes. 

Add chicken broth, half and half, and egg noodles and bring to a boil. 

Once mixture starts boiling, stir in diced ham, cover, and simmer on medium heat for 8-10 minutes, stirring frequently. 

After egg noodles are tender, add frozen peas, shredded cheddar, and salt and pepper. Cook and continue stirring for 2 more minutes.


We enjoyed ours on the front deck. It always makes me happy when the kids clean their plates! 

Elijah was up to his usual shenanigans of stealing food. 

Recipe adapted from: http://www.kevinandamanda.com/peas-ham-and-creamy-noodles/

Photos and wording my own. 

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Crockpot Spaghetti and MeatballsĀ 

Each year, on the kids Birthdays, they get to pick what they want for their Birthday dinner. My big girl turned 7 Saturday, and she had put her request in well over a month ago. She wanted Spaghetti and Meatballs! This recipe is similar to Cheesy One Pot Spaghetti, except for I used meatballs, and it’s done in the crockpot instead of on the stove. It’s still a one pot meal-you only have your crockpot to wash! That’s right…you don’t have to boil the noodles! I don’t like washing dishes, ok?

I put this in the Crockpot Saturday morning, before we left to pick up Keira’s Birthday cake from Costco. When we got home, we were greeted with an amazing smell, and all I had to do was throw in the noodles and water. 

Crockpot Spaghetti and Meatballs 

* 16 ounces(half a bag of frozen) meatballs 

* 14.5 ounce can of diced tomatoes.(I use tomatoes I canned from the garden)

* 16 ounces tomato sauce (2 cans)

* 2 Tablespoons brown sugar. 

* 1 tablespoons dried minced onion 

* 1/2 teaspoon kosher salt 

* 1/4 teaspoon fresh ground pepper

* 1 teaspoon Italian seasoning 

* 1/2 teaspoon garlic powder 

* 1/2 teaspoon oregano 

* Pinch of Rosemary(optional)

* Pinch of Fennel(optional) 

* Few dashes of red pepper(optional)

* 8 ounces of spaghetti noodles, or 6 ounces of linguini noodles. We prefer linguini. Uncooked 

* 2 cups water 

* 4 ounces cream cheese(optional)

* Parmesan Cheese  

In a 5 quart Crockpot, add meatballs, diced tomatoes, tomato sauce, sugar and spices. 

Mix ingredients and cook on low for 6-8 hours. 

Break spaghetti noodles in half and add to the Crockpot with water and cream cheese. Keira decided that she doesn’t like cream cheese, so I left it out. Bummer. 

Turn Crockpot to high, and cook for 2 hours, stirring occasionally, or until noodles are done.

Serve with Parmesan cheese! 

That’s it! No pasta to drain! Ever since I first discovered this method, spaghetti has started making its way into our meal rotation more and more! 

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Taco-Ranch Chicken BakeĀ 

First off, I’d like to thank all of my new followers, and everyone who comments/likes/shares. Every time my phone *dings* to notify me, it warms my heart a little šŸ™‚ I’m blessed to have you all sharing this journey with me! You’re probably starting to notice a pattern. I enjoy simple, budget friendly dishes. I’m in a season of life where complicated meals prepared while standing over the stove, just aren’t always practical. Not with littles running around, Homeschooling to take care of, and warm weather calling us to come outside. This recipe is so yummy and easy on your wallet! You can add extra Taco seasoning, or spicier Rotel to kick it up a notch! 

Taco-Ranch Chicken Bake 

-1 small can cream of chicken soup 

-3 cups shredded chicken, I used All Purpose Crock-Pot Chicken

-1 cup Sour Cream 

-1 can Rotel, undrained 

-1 can corn, drained 

-1 can black beans, rinsed and drained 

-1 package Taco seasoning 

-1 package Ranch Seasoning 

-3 large burrito sized tortillas, cut into strips 

-2 cups shredded cheddar cheese 

Preheat oven to 350. Spray a 9×13 pan with cooking spray. 

In a large bowl, mix cream of chicken soup, chicken, sour cream, Rotel, beans, corn, taco seasoning and ranch seasoning. 

Layer half of the tortilla strips on the bottom of the baking pan. Cover with half of the chicken mixture. Repeat with remaining tortillas and mixture.

Cover with 2 cups shredded cheese. 

Bake for 40-45 minutes. 

You can serve with sour cream and rice, or just like it is! 

If you enjoyed this recipe, feel free to share! 

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Crockpot “Refried” BeansĀ 

Last night was “Taco Tuesday.” Actually, it was a complete coincidence that we had tacos on a Tuesday, I’m not that fun. We do have some type of Taco-ish food about once a week though. I made a pot of these healthy “refried” beans to go with dinner. I have nothing against the canned refried beans, they work too. These beans though, they are tasty enough to be eaten on their own. Sometimes I make a pot of these and serve them with cheese, lettuce, tomatoes and tortilla chips, for a cheap and filling “taco salad.” They go in the crockpot in less than 10 minutes and make the house smell amazing. Leftovers freeze well! 

Crockpot Refried Beans 

-3 cups dried pinto beans, sorted and rinsed.*

-2 tablespoons minced garlic 

-1 onion, peeled and halved 

-4 teaspoons kosher salt

-1 3/4 teaspoon fresh ground black pepper 

-1/8 teaspoon cumin 

-a few dashes crushed red pepper 

-8 cups water 

Add all the ingredients to crockpot and stir. Cook on high for 8 hours. If you are losing a lot of water, turn the heat to low. All crockpots cook differently. 

After beans have cooked, ladle out a few spoonfuls of the liquid and set aside. Using an immersion blender, blend beans to desired consistency, adding reserved liquid as needed. This part is really just based on your preference. Serve warm with tacos or make into a “taco salad” with lettuce, tomatoes, cheese and tortilla chips! 

*If you’re worried about the–ahem, side effects of the beans, you can soak them overnight before cooking to help with that. I almost never remember to soak mine though. 

Recipe adapted from:http://allrecipes.com/recipe/70312/refried-beans-without-the-refry/

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Cream Cheese Chicken ChiliĀ 

Just when the meteorologists had said that winter was over, and we had all settled in to warm sunny days…last weekend happened. It was cold with rain and snow. Boooooo. The bright side, was that I got to hold on to soup season a little longer! I got this recipe from my friend, Christine. Whenever I go to her house, she and her husband serve up all kinds of yummy food, and they don’t judge me for grazing all evening. Hi, Chris and Christine! I love that everything is in the crockpot in less than 10 minutes. Great to throw in on a busy morning, and come home to an amazing smelling house! 

Cream Cheese Chicken Chili 

-2 boneless skinless chicken breasts

-1 can rotel, un-drained 

-1 can corn, un-drained 

-1 can black beans, rinsed and drained 

-2 cups chicken broth 

-1 package ranch seasoning mix

-1 tablespoon chili powder 

-1 teaspoon cumin 

-1 teaspoon garlic powder 

-1 teaspoon onion powder 

-1 block cream cheese (8 ounces)

-Add all ingredients to the crock pot, placing cream cheese on top. Cook on low 6-8 hours. Before serving, take out chicken and shred. Add back in to the crockpot and stir everything until cream cheese is smooth and combined. 

-Serve with sour cream, chips, shredded cheese or rice!