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Recipe Review: Chicken Ranch Tacos (Slow Cooker)

June 28, 2012 by 6 Comments

One of my favorite things to eat at Chili’s is the Chicken Club Tacos.  I found the inspiration for this recipe on Pinterest and figured I could change it up to make it similar to the Chicken Club Tacos at Chili’s.  This was a HUGE hit with my family.  Both of my kids, who are incredibly picky eaters at times, raved about how much they loved it. There were no leftovers and the kids were fighting over who would get seconds!  The best part?  It’s SUPER easy to make!

Ingredients:

Chicken breasts (2-3, I used frozen)
Taco seasoning packet (I used half)
Ranch dip packet (I used half)
1 can chicken broth
Flour tortillas (you could also use hard taco shells)
Toppings of choice: lettuce, tomatoes, cheese, etc.
Ranch dressing

Directions:

Place chicken breasts, taco seasoning, ranch dip mix, and chicken broth in a slow cooker on low for 6-8 hours. Shred meat before serving and fill taco shells with toppings of choice.

I also made guacamole to go with ours. I used 2 small avocadoes, half of a tomato, 1 T lemon juice, 1 T lime juice, garlic powder (to taste), dash of pepper, onion salt (to taste), and 1 T sour cream.

Next time, I’m going to use the recipe for Chipotle dressing from Our Best Bites because I think it will be similar to the ancho-chili ranch dressing at Chili’s which is AMAZING.

Here are the ingredients needed if you want to make that:

1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt

You can find the directions here–> Our Best Bites Chipotle dressing (I think this chicken would go awesome with their Chipotle Chicken Taco salad, too!)

If you make this recipe, let me know what you think!

Original Recipe Inspiration:  Do You Smell That?

*This post may contain affiliate links!  Please refer to my disclosure policy for additional information!

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Tasty Treat Tuesday: Chocolate Chocolate Chip Zucchini Bread

June 26, 2012 by Leave a Comment

This is probably the only way I will get my hubby and kiddos to eat zucchini.  I love the stuff, but they won’t go near it.  The zucchini makes this chocolate bread healthy… right?  At least that is what I will be telling myself as I eat a whole loaf all by myself.  Good thing the recipe yeilds two loafs.  Thanks for the recipe The Family Kitchen!

Here’s what you need to make this:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 cup canola oil
  • 2 teaspoons vanilla
  • 2 packed cups grated zucchini (don’t peel it)
  • 1 cup chocolate chips

Here’s how to make it -> Chocolate Chocolate Chip Zucchini Bread Tutorial

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Cooking With Kids Thursday: Easy Calzone Rolls

June 21, 2012 by 1 Comment

I can already tell that my kids are going to love this dinner.  These calzones look so yummy and kid friendly.  I love finding recipes that the kids can help with and I don’t have to worry about huge messes.  Once again Disney Family comes to the rescue!

Here’s what you need to make these:

  • 2 loafs frozen bread dough, thawed
  • 1/2 pound sliced ham
  • 1/2 pound sliced hard salami
  • 2 cups shredded mozzarella cheese
  • 1 cup jarred marinara sauce

Here’s how to make them -> Easy Calzone Rolls Tutorial

 

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Recipe Review: Slow Cooker Chile Colorado Burritos

June 20, 2012 by 2 Comments

I’m a sucker for all Mexican food and I have been DYING to make this since I saw the recipe on Pinterest about a week ago!  It combines two fabulous things:  Mexican food and the use of a slow cooker.  I was sold!

Here are the ingredients you need to make this: 

  • 1 1/2 to 2 pounds stew meat or other beef cubed
  • 1 large can mild enchilada sauce (19 oz.) or two small cans
  • 1 beef bouillon cube
  • 1/2 packet taco seasoning
  • 1/2 can refried beans
  • 5-7 burrito size flour tortillas
  • shredded cheddar cheese

Here are the steps for making it:

Add meat, enchilada sauce, beef bouillon, and taco seasoning to slow cooker and stir to mix everything together.  Cook on low for 6-8 hours or high for 3-4 hours.  Shred beef.  Spread a spoonful of beans along the center of the tortilla.  Fill with beef mixture and cheese.  Roll your tortilla and spoon the sauce over the top and cover with cheese.

I found the original recipe at Food Pusher.  I made some modifications to the original recipe including just using one beef bouillon cube (the original recipe calls for two) and using half a packet of taco seasoning (which isn’t part of the original recipe).  I served my kids’ with a side of sour cream to help “cool” things off.  This was so easy to make and we loved it!  I loved the extra kick from the taco seasoning, but if you don’t like things with a kick, you might want to leave that out.  My husband said it’s a “keeper.”   We can’t wait to make this again!

*This post may contain affiliate links. Please refer to my disclosure policy for more information

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Tasty Treat Tuesday: Snickerdoodle Bars

June 19, 2012 by Leave a Comment

I love Snickerdoodles, but every time I attempt to make them they taste horrible.  I’m just not sure what I am doing wrong.  I am excited to try this recipe, though.  Maybe I can finally be successful at making these and actually get to enjoy the yummy goodness of Snickerdoodles.  Don’t these bars look delicious?  Thanks Somewhere in the Middle!

Here’s what you need to make these:

Cookies

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp soda
  • 2 cups flour
  •  1/2 tsp cream of tartar (not called for in the original recipe, but I’ve never seen a snickerdoodle recipe without it)

Frosting

  • 1/4 cup butter, softened
  • 1/4 cup cream cheese, softened
  • 1 tsp vanilla
  • 4 cups powdered sugar (use a little more or less to achieve desired consistency)

Here’s how to make them -> Snickerdoodle Bars Tutorial

 

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