Slow Cooker Spicy Chicken Soup – with variations to fit your pantry

This soup has a lot of things going for it.

It can be made entirely in the slow cooker.

The chicken cooks in the soup, so no need for an extra step.

Just like taco soup, there are a million variations.  Use what you’ve got available in your pantry.

Here’s what I used:  [Read more…]

Ingredient Spotlight: Taco Seasoning

Maybe this focus on taco seasoning and Mexican foods will warm us up.  January has been a cold, snowy month so far.

Taco seasoning is definitely one of my pantry staples.  I’ve taken to buying it in a can instead of one packet at a time.  But I also use a combination of cumin and chili powder in quite a few recipes.

Off topic note: Keep your cumin away from your cinnamon.  These two bottles look a lot alike and can easily fool a 12 year old boy.  Cumin-sugar toast is not good!

Here are a few of my recipes that use taco seasoning or a combo of cumin and chili powder: [Read more…]

Peanut Chicken

This is a guest post by Crystal of the blog, Crystal and Co.  If you’d like to guest post on Eat at Home, contact me.

A few months ago I reached out to my Facebook readers and asked for a yummy Peanut Chicken recipe. One of my readers, Andrea, quickly responded! She is a military wife who loves to cook and entertain. And boy did she deliver with this recipe that she and her hubby have been using for years!

I knew I had to share it at Eat At Home. Simple ingredient list, doubles very easily for large families or planning ahead for leftovers, and is great for any busy family!

Don’t let the use of sriracha sauce scare you. The flavors blend beautifully. All five of my children enjoy this meal- it’s not hot at all. Want to kick up the spice? Increase the sriracha sauce.

Peanut allergies? Not worries. My {baby} Matthew is allergic to peanuts, too. The beauty in
this recipe is the sauce is made separately- it is your choice to dip or not to dip. Diversity, baby!

Marinade:

  • ¼ c peanut oil
  • 1 T fish sauce
  • 2 t sriracha sauce
  • 1 t coriander
  • 1 tsp cumin
  • 16 thawed chicken tenders

Combine all ingredients above except the chicken tenders in a container or dish. Mix well. Toss the tenders in and coat well. Cover. Place in the fridge for at least one hour.

Meanwhile, soak your bamboo skewers in a dish filled with water.

When done marinating, thread your tenders onto the bamboo skewers. I like to fit two tenders per skewer.

Place the skewers on the grill for 10-15 minutes or until thoroughly cooked.

(I like to cover my grill in foil when I cook things on skewers to prevent sticking and tearing of the meat which can then cause it to some rip off the skewer.)

While your meat is cooking on the grill, prepare your sauce on the stove top.

Peanut Sauce:

  • ½ c smooth peanut butter
  • ½ cup cream of coconut or canned coconut milk
  • 2t lemon juice
  • 2t fish sauce

Combine all ingredients in a medium sauce pan. Whisk together. Cook on very low heat stirring regularly. If you cook it too high the peanut butter loses its smooth texture and starts to separate. Separation does not affect the taste, just the appearance. I cooked it on setting 3 and that was too high-simmer or setting 1 would be perfect.

Serve with steamed rice. (Tip: reserve the leftover coconut milk used to make the sauce and use it when preparing your side of rice. Gives it a yummy smooth flavor.)

Crystal is the author of the blog Crystal & Co.   She shares her journey while raising a houseful of hungry boys, with twins in the mix and piles of dirty laundry. Like
what you see here? She has tons of weekly meal planning ideas as well!

Southwest Chicken and Brown Rice

I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish.  I altered a recipe that I cut off a box many years ago.  I think it came from Uncle Ben’s instant brown rice, but I’m not positive.  I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice.  Yum! [Read more…]

Chicken Posole Stew in the Slow Cooker

I don’t think I’d ever eaten hominy until I made this stew.  It was a nice compliment to the tomatoes.  I adapted the recipe from Cooking During Stolen Moments.  The stew comes together quickly and it’s wonderful to put it all in the crockpot and come home later to a warm, filing meal. [Read more…]

Lentil Tacos

Lentils cost .98 a bag.  I used about half the bag to make these tacos.  I didn’t calculate the cost of making this recipe, which feeds 6 people, but it is low.  A very rough estimate would be $4.00 total, so about 70 cents a serving.  Not bad for something this healthy and good.

[Read more…]

Mexican Beans and Rice

This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.

Here’s what you’ll need:
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Mexican Beans and Rice
Ingredients
  • 2-3 Tbs. olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 Tbs. chili powder
  • 1 tsp. cumin
  • 2 cans dark red kidney beans, drained and rinsed
  • 1 cup salsa
  • 3 cups brown or white rice, cooked
  • cheddar cheese, shredded
  • sour cream, if desired
Instructions
  1. Cook onion and garlic in oil in a large skillet until onion is soft.
  2. Add spices, beans and salsa. Cook several more minutes until it's all hot.
  3. Serve beans over rice. Top with cheese and sour cream, if desired.
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