Mita’s Slow Cooker Chicken

This is another one of Mita’s recipes. It’s simple and tasty! You can use this chicken for any of your Mexican dishes that calls for shredded chicken. I usually use it for my chicken tacos. In the shell, I layer a simple coleslaw salad, then the chicken, top with Mexican shredded cheese and home made salsa. That is it and it is perfection!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Slow Cooker Chicken

Ingredients

  • Chicken breasts(I used 3, but should have used 4-it’s never enough for my family)
  • 1 (10 oz.) can of enchilada sauce
  • 1 small can (4.5 oz.) of Ortega chopped green chilies
  • 3 cloves of garlic
  • 1 1/2 tsp. of cumin powder
  • 1 tsp. of oregano
  • A pinch of salt
  • 1/4 tsp of cayenne pepper
  • 1 small onion chopped
  • fajita or taco seasoning (Use as much as you prefer.  You can use the whole packet if you are not using the enchilada sauce.  I usually use the whole can of enchilada sauce and about 1/2 of the taco seasoning.)

Directions

  • Place the chicken breasts in the slow cooker
  • Place all other ingredients in the slow cooker
  • Cover and cook on low for 6 hours
  • About an hour before it is done remove the cover and stir the ingredients around while shredding the chicken so it mixes with all the juice and seasoning.
  • Cover and cook for the remaining time.

ENJOY!

More of Mita’s recipes:

Salsa Salsa

Carne Asada Tacos

Stuffed Peppers

This is such a great dinner to fill the family, but it is also great to entertain with. You can make it ahead and bake before serving. This is a recipe from Lidia Bastianich. She is an Italian chef and has amazing simple recipes. I changed it a little, not because it needed it, but because my family eats a lot! And I simplified it a little, I think…

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Stuffed Peppers

Ingredients

  • 12 oz. bag Arborio Rice(you can use white long grain rice if that’s what you have)
  • 8 Cubanella or banana peppers(if you can’t find them you can use sweet bell peppers, but these taste so good)
  • 1 yellow onion chopped
  • about 2 pounds of meatloaf mix(I use ground chuck and pork)
  • 1 large egg
  • 1/3 cup of grated cheese
  • a big handful of Italian parsley
  • 2 tsp. of dried oregano
  • 28 oz. can of tomato sauce

Directions

You can do all the prep work ahead of time and bake when ready!

  1. Cook the rice in salted water for about 12 minutes.  Drain and set aside to cool.
  2. Cut the stems from the peppers and scrape out the seeds.  Wash and pat dry.
  3. Brush the outside of the peppers with olive oil and roast on 400 degrees for about 20 minutes, turning them over halfway through.
  4. In a medium skillet brown the meat over medium heat.  Drain and set aside.
  5. In the same skillet heat 2 tablespoons of olive oil.  Stir in the onion until wilted.  Scrape the onion in to a large bowl.
  6. Add the meat to the large bowl.
  7. Add as much rice as you prefer to the meat and onion.
  8. Add chopped parsley, oregano, egg and cheese.  Stir.
  9. Divide the filling among the peppers.  Place them in a baking dish.  You will have a lot extra of the meat and rice mixture.  Fill the extra space in the baking dish with the meat and rice.  I do this because my kids don’t eat the peppers, only the filling.
  10. Pour the tomato sauce over all the peppers and meat.  I use a lot, because we like it like that.  Use as much as you would like. 
  11. Cover the dish with foil and bake until it is hot and bubbly.  About 30-40 minutes.

Enjoy!

 

  

Salsa Salsa

We all love salsa. It’s spicy, healthy and goes great with chips or on your tacos. I didn’t know how much I really loved salsa until I had this one!

One of my closest friends, Mita, is an amazing cook! She specializes in Indian and Mexican food, but can cook anything. We met when our boys were in preschool together. They moved to Texas, but I miss her so much and her food! I didn’t even know what sriracha was until I met her(I’m not kidding!)

This is her recipe. It is simple, delicious, and healthy. My whole family eats it all up. We have it with chips or alongside any of our favorite Mexican dishes. If you love this recipe, no worries, there will be more of Mita’s recipes to come…

mita
Mita and her boys

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Salsa

Ingredients

  • 1 can of diced tomatoes(or two smaller cans of Rotel diced tomatoes if you prefer it spicy)
  • 1/2 of a jalapeno seeded(or one whole if you prefer spicy)
  • 1/2 of a medium sized onion
  • 8 or 9 strands of cilantro
  • 1/2 tsp. of salt
  • 4 cloves of garlic
  • 1/4 tsp. of white vinegar

 

 

Directions

 

It’s so simple.  My 10 year-old can make it!

  1. Add all ingredients except vinegar in blender
  2. Pour into container.
  3. Add vinegar and stir.

Optional:  Top with cilantro and green onions

Enjoy!

 

Friday Night Pizza

Many people enjoy ordering pizza on a Friday night. It’s affordable, fills the family and no one has to cook. We just can’t seem to find a good pizza place to order from in Florida. It stinks!

That’s why I usually make homemade pizza on Friday nights. It’s still affordable and fills the family, but I DO have to cook. It is quick and yummy though!

Publix makes it easy with the pizza dough already flattened out!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

pizza

Pizza

Ingredients

  • 2 packages of pizza dough(I buy the ones already flattened out from Publix.)
  • olive oil
  • 2 cans of tomato sauce(I buy plain tomato sauce, but you can buy a can of pizza sauce if you prefer)
  • salt and pepper
  • crushed red pepper
  • oregano
  • shredded or whole mozzarella(If whole slice thin)
  • grated pecorino romano cheese
  • pepperoni

Directions

  1. Lightly oil the pizza pan.
  2. Stretch the pizza dough a little until it fits the pan.
  3. Drizzle the dough with EVOO.
  4. Spread on as much sauce as you’d like.
  5. Sprinkle on a little pepper, crushed red pepper and oregano.
  6. Add the mozzarella and grated cheese.
  7. Top with pepperoni or any topping of your choice.
  8. Drizzle with EVOO and bake at 450 degrees till it’s nice and crispy! My new oven has a pizza setting which is amazing! The pizza cooks in a really short time at a high temperature.  It tastes the best like that.

Enjoy!

Mom’s Meatloaf

I’ve been making meatloaf for years for my family. It’s a great meal to fill everyone up. I’ve switched to turkey meatloaf to make it healthier, but it’s just not the same. I’ve tried so many different recipes but my son Dominick doesn’t like them. I think they are filled with too many ingredients. So I’ve been going back to my mom’s basic meatloaf and he loves it! Honestly, it’s so much better simpler. My sister Ali recently made it for her family. See her ingredients and instructions below.

 

By Alexandra Salvatore

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Mom's Meatloaf

Ingredients

  • 1.5 ish lbs mixed chopped meat (called meatloaf mix at butcher – contains, pork, veal and beef)
  • 4-5 Chopped garlic cloves
  • One small onion chopped
  • 1/4 cup of Panko breadcrumbs
  • 2 eggs beaten
  • Pecorino Romano grated cheese
  • salt and pepper to taste
  • Handful of chopped parsley
  • EVOO
  • 8 oz. can of tomato sauce

Directions

  1. Pre-heat oven to 425 degrees.
  2. Sauté garlic and onion in EVOO until light brown and tender. Remove from heat.
  3. In a large bowl mix all the ingredients (except the tomato sauce and panko bread crumbs)
  4. Once everything looks well mixed in the bowl, pour in the panko breadcrumbs.
  5. Mix again. Mixture shouldn’t feel dry.
  6. Mold your meatloaf into the shape of the pan that you are using. A flatter, wider loaf will cook much faster.
  7. Before you bake, pour the tomato sauce on top. You can sprinkle a little bit of grated cheese on top.
  8. Bake at 425 for about an hour or until it reaches an internal temp of 160 F.

I served it with garlic/butter stuffed mushrooms asparagus and a light romaine salad.

If you prefer Turkey Meatloaf, I finally perfected that as well.  It is just as delicious!

 

Call it what you want…

I love it!  No matter what you call it.  Sauce or gravy?  In my family we call red sauce, sauce.  We call brown sauce that goes over meat, gravy.  If I cook meat in the sauce all day and it’s really thick I consider it more like a gravy.

But no matter what, if you are cooking it, I’m happy.  And making it is so simple and healthy depending on what you pair it with.  This recipe is for a simple marinara sauce.  Sometimes I add onion, red wine, meat, roasted eggplant, etc…

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Marinara Sauce

Ingredients

  • EVOO
  • garlic (12 cloves chopped)
  • a pinch of crushed red pepper flakes
  • 3 cans of whole peeled tomatoes(Tuttorroso is great because the cans say non-BPA and non-GMO.  Most of the time I’ll try and get San Marzano whole peeled tomatoes or I’ll even use cans of crushed tomatoes and keep it simple!)
  • 1/4 teaspoon of crushed black pepper
  • 3 heaping spoonfuls of cheese
  • A handful of fresh chopped Italian parsley(or basil or both!)

Directions

  • In a large sauce pan saute garlic and crushed red pepper flakes in EVOO.  (You can add onion if you want.  That’s the great part about sauce.  It tastes delicious many ways. This is when everyone comes in the kitchen to see what I’m making.  Smells so good.)
  • Add 3 cans of whole peeled tomatoes.  Blend with an immersion blender (one of the greatest inventions ever!) to chop all the tomatoes. Keep it on a simmer so it doesn’t burn.
  • Add about the crushed black pepper.  (My mom adds salt, but uses less cheese.  I don’t add salt, but put in extra cheese!)
  • Stir in the grated cheese.  (My mom buys nothing other than Pecorino Romano.  I sway from that.  Sometimes I buy the blend or sometimes just Parmesan.  Always from the refrigerated section!!  That’s a must.  I don’t even think the cheese in the un-refrigerated section is even cheese.  A big thing to look out for is any grated or crumbled cheese with cellulose aka wood pulp in it.  Sometimes it’s hard to find cheese without it.  I don’t know much about cellulose, but I don’t want my family to eat it.  That’s for sure… Today they didn’t have grated cheese without cellulose, so I bought the block of cheese and grated it myself.)
  • Add the parsley/basil.

That is it!  Simmer for about 20 minutes.  Pair with your favorite pasta.  Tonight I added turkey meatballs to the sauce and served with whole grain linguine.  My picky eater Matthew likes healthier foods and this is his favorite meal!  I prefer regular meatballs, but I will get into that discussion another day.  Enjoy!

Other recipes you will love…

Meat Sauce

Ravioli with Crushed Tomato Sauce

Momma’s Meatballs