Slow Cooker Breakfast Casserole

I actually didn’t make this casserole for breakfast, but for brunch after church.  It’s a perfect after church meal, because it’s easy to throw together while you’re trying to rush everyone out of the house.  And the cook time is perfect to have it ready when you get back.

I used potatoes with onions and peppers in them to add plenty of flavor without adding a chopping step.  This one is really just “assembly only”.  Important when you’re trying not to be the last family to slip into the sanctuary.

Here’s what you’ll need:   [Read more…]

Easy Crockpot Chicken Fajitas

Chicken Fajitas in the slow cooker

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Who doesn’t love Mexican food? I don’t know anyone. Honestly, I could eat it every night. I discovered an easy way to make fajitas in the crockpot. The best part is all the flavors really cook well together. And leftovers are even better. We were so hungry the day I made these that I forgot to take a finished product picture. But you can imagine they were very yummy!

Here’s what you’ll need to make this quick, weeknight supper of Easy Crockpot Chicken Fajitas:  [Read more…]

Ingredient Spotlight: Peppers

There are a few foods that I’ve been afraid to cook with over the years.  I’ve been on a quest to conquer these food fears.  Fresh jalapeno peppers used to be on the scary list.

I think this fear stems from an incident that happened when I was very young, 2 or 3 years old.  I don’t remember it, but I Mom has told me the story many times over the years.  Apparently, I reached up for a plate of peppers and then touched my finger to my lip and was burned by the heat of the peppers.

Kind of crazy to let something that I don’t even remember keep me from cooking with peppers, but…chalk me up as crazy!

Now I do use jalapeno.  I usually steer clear of other types of hot peppers though, with a few exceptions – mild banana peppers, chipotle peppers in adobo sauce both make regular appearances in my recipes.

Here are a few of my recipes that use peppers:  [Read more…]

Skillet Chicken, Peppers & Tomatoes

A few weeks ago I decided to make a recipe from Feast in 15.  But I didn’t have any cooked chicken in the freezer.  And it was way too hot to grill that day.  So I decided to use the skillet instead.

The result was an entirely new recipe.  I used chicken marinated in soy sauce and Italian dressing.  A quick thaw in the microwave and it was ready to go.  Browning the chicken in the skillet and then adding the veggies made for a tasty sauce, perfect for serving over couscous or pasta.

I don’t have an ingredient photo for you this time, because I thought I was making a recipe I’d already shared in Feast in 15.  Sometimes something new sneaks up on you.  [Read more…]

Baked Chicken with Summer Vegetables in the Crockpot


I adapted this recipe for the crockpot by making just a few changes in it.  The original recipe comes from Country Gourmet Cookbook.  The instructions weren’t really complicated but there were several steps that involved baking the chicken skin-side down for a while, then flipping it, deglazing the pan… I cut out all of that by using the crockpot.  The results were delicious and much easier than the original.  The only thing lost was that the chicken didn’t really brown as it would in the oven.

[Read more…]

Italian Beef Sandwiches in the Crockpot

Full of flavor with a bit of a kick, these sandwiches are delish!  I found the recipe on the blog of one of my readers, Sherri.  She has a great recipe blog called Everything in Moderation.  My husband, who likes spicy foods loved these, but so did my youngest son who likes things plain.  We just didn’t add the peppers to his sandwich and he didn’t use the dipping sauce.

[Read more…]

Crockpot Cantonese Sweet and Sour Chicken


crockpot chicken sweet and sour done

Another quick and tasty crockpot meal! This one comes from here.

Here’s what you’ll need:

Crockpot Cantonese Sweet and Sour Chicken
  • 2 lbs. of chicken (I used chicken tenders because they were on sale. I did not use the whole bag)
  • small onion, sliced
  • red pepper, sliced
  • green pepper, sliced
  • 20 oz can pineapple
  • ¼ cup brown sugar
  • 1 clove garlic, crushed
  • ¼ tsp. ground ginger
  • 2 Tbs. cornstarch
  • ¼ cup cider vinegar
  • ¼ cup water
  • 1 Tbs. soy sauce
  • ½ tsp. salt
  1. Put the chicken, onion and peppers in the crockpot. I added my chicken frozen.
  2. Drain the can of pineapple. Set the pineapple chunks aside for later.
  3. Mix the juice with the rest of the ingredients and pour over the chicken.
  4. Cook on low for 7-9 hours or high for about 4-5 hours.
  5. A bit before serving add the pineapple chunks.
  6. Serve over rice.

We all really liked this.  I will make this one again!

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