Wednesday, March 26, 2014

Pumpkin Oats

I wrote a while back about my obsession with slow-cooker steel cut oats. I ran out of apples and cranberries a few weeks back and REALLY wanted some more oatmeal. I remembered I'd come across "Pumpkin Pie Oatmeal" and had a few packs of frozen pumpkin puree from the fall left in my freezer just begging to be used. This version is so scumptious and has the added benefit of some vegetable involvement!

This makes a nice large vat of oatmeal and makes approximately 20 muffins worth if you are planning to use your muffin tin to freeze it in small batches.  (so for me this is 10 days worth of breakfast!) So just think, a few minutes of effort, a few hours of patience and you have a healthy, hearty, quick breakfast for TEN days! I found that I really liked mine topped with some sprinkled cinnamon, a tiny sprinkle of plain white sugar (like less then 1/4 tsp), a small bit of butter and dark chocolate chips!

2 c steel cut oats
6 c water
2 c skim milk (you can alter the ratio of milk and water a bit if you want more calcium)
28 oz canned pumpkin (not pie filling)
2 -3 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves or allspice
1 Tbsp vanilla extract
pinch of salt

1. Spray your slow cooker dish well with non-stick spray
2. Add all the ingredients, stir it up
3. Cook on low for 4-6 hours or until oats are done

To freeze, spray muffin tin well with non-stick spray, fill each tin with oatmeal mixture (fully cooked), allow to cool and them place it in the freezer for a few hours. When it's frozen, remove the pan from the freezer, carefully run warm water over the back of the muffin tin pan to loosen the "muffins" and pop them out, place them in a large ziplock bag, place them all in the freezer. When ready to eat, remove desired amount of "muffins" and place them in a microwave safe bowl. Microwave for 3-4 min or until fully heated. Stir and top as desired.

Chicken Meatballs & Stir Fry

So a while back it was determined that Senor was having some major issues with red meat and pork. For me, this was not a big deal...I was vegetarian for a while before we met and dated. For Senor, this was awful. So we've been eating alot more meatless meals and trying to find ways to adapt some of our recipes so we can keep eating them!

In the midst of recipe hunting and meal planning I came across these "meatballs" at the grocery store one day. They are tasty and so quick to toss into the oven, steam some broccoli and carrots, make some black rice...slice up some red pepper...delicious and QUICK!

We splash on some rice vinegar and a little teriyaki sauce/marinade and it's such a kid-friendly, tasty, healthy little dinner it's been in our rotation at least once a week for the past month.

Tomato Basil Soup and other easy recipes


A few weeks ago, it was cold, I was tired, & the groceries were running low. It was dinner time. What to do, what to do. I wanted soup. I wanted a sandwich. The thought of Nordstrom Cafe's tomato basil soup came to mind. MMMmmmmm. In that instant, I knew what had to be done.
I went scavenging for a recipe that didn't require cream or weird items. I came across this recipe and used it (modified) to create some very quick, yummy soup. Add a delicious ooey, gooey grilled cheese sandwich on 5 grain bread and dinner was served!

Pantry Tomato Basil Soup:
1 cup onion, chopped (I used frozen)
4 cloves of garlic, minced
2-4 Tbsp olive oil
1 c low sodium chicken stock/broth
2 28-oz can of tomatoes in some form, I used one of crushed tomatoes and 1 of whole stewed tomatoes...it really doesn't matter too much
2-4 Tbsp dried basil (the recipe called for fresh but my basil plant wasn't up to the job yet)
2 tbsp dried parmesan
1 c milk (skim, 2% or whole)
1/2 tsp black pepper
1/2 tsp kosher salt (optional)

Topping: shredded parmesan cheese and bread croutons

1. Sautee onions in oil over med-high heat 3-5 min
2. Add in garlic and stir for another 3 min
3. Add in chicken broth, tomatoes and basil
4. Simmer for 20-30 min on low (I think I did this for maybe 10 min... I was lazy and impatient)
5. Dump it into a blender or food processor (work in batches if you need to); blend for 4-8 min until it's all smooth and creamy
6. Dump the smooth soup mix back into the stock pot. 
7. Stir in the milk and bring the soup back to a low simmer, add salt & pepper to taste
8.  Top with cheese, fresh olive oil and croutons


And here are some other recipes I've tried recently that went together pretty quickly and were yummy!
1. Roasted Asparagus Tomato Pasta with Goat Cheese...delicious. I loved the goat cheese and roasted asparagus
2. Banana Bread Waffles. If you have super ripe 'nanas sitting around this is a great way to use them up! I made a huge double batch, froze the leftover waffles and we've had them for breakfast a few days.
3. Carrot Cake Muffins...no mixer required. Does require some elbow grease for shreddin those carrots. I don't have any cutesy pictures.
1 c all purpose flour, unbleached
1 c whole white wheat flour
1/2-3/4 c sugar (I lean towards the 1/2 c)
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice (optional)
1/4 tsp cloves (optional)
1/2 c oil
1/2 c applesauce--the no sugar added kind (or plain greek yogurt)
4 eggs
1 tsp vanilla
3 c finely shredded carrots
1 c raisins
3/4 c chopped nuts (I recommend pecans or walnuts)
1 c very well drained crushed pineapple

1. Preheat the oven 350F, line muffin tin with muffin liners. shred carrots and drain pineapple, set it all aside
2. In large mixing bowl mix together all dry ingredients (flours, sugar, soda, powder, spices)
3. In a medium bowl mix together oil, applesauce, eggs, vanilla
4. Add egg mixture to dry ingredients and stir well. Add in carrots, raisins, nuts, and pineapple, stir well
5. Plop approx 1/4-1/3 c mixture into each muffin container.
6. Bake 20-25 min or until an inserted toothpick comes out clean

You can top them with plain cream cheese (Publix makes a vanilla cream cheese flavor that is PERFECT!) or you can whip some cream cheese, powdered sugar, butter and vanilla together. 

Monday, February 24, 2014

The BEST Vegetarian Enchiladas

These enchiladas are a modified version of several recipes. And they are THE BEST black bean and avocado enchiladas, EVER. They also come together so quickly.

Seriously, whip some out for dinner, you won't be disappointed.  And don't panic...yes, the sauce is from-scratch, but it's so easy and quick. Just go with it, it's worth it.
 Sauce:
3 Tbsp EVOO
2 Tbsp APF
2 Tbsp chili powder
1 Tbsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 tsp paprika
2 tsp dried oregano
1/4 tsp cayenne pepper (optional)
2 c chicken broth (or water...the broth is better)
1 c tomato sauce (canned, plain tomato sauce...check the canned tomato section)
1/4 tsp salt, pepper (or as desired for flavor...I didn't add either)

Filling:
1  28-oz can black beans, rinsed & drained
1  15-oz can Goya black bean soup
2-3 med, ripe avocados, diced
3-5 Tbsp fresh cilantro, chopped (extra for garnish)
2 c corn, canned (rinsed/drained) OR frozen (I used frozen)
30-40 cherry tomatoes, rinsed and halved OR 2-3 regular tomatoes, diced
6 oz plain cream cheese (or 8 oz if you are feeling generous and don't want that aggravating 2 measly ounces hanging around your fridge)
8 oz shredded mexican melting queso (or mexican blend...whatever floats your boat), divided
1-2 c cooked rice (optional) OR cooked quinoa
sour cream, garnish
lime wedges, garnish
lettuce, chopped (garnish)

20 fajita size tortillas, corn or flour.

1. Sauce prep: In a small sauce pan, on med heat, whisk together EVOO, APF and chili powder, cumin, garlic powder, onion powder, paprika and oregano. Whisk continually on med-hi heat for 1-2 min while mixture is bubbling.
2. Gradually, carefully, whisk in 2 c chicken broth, careful not get lumps. Add in 1 c tomato sauce. Whisk all together well. Allow to come to a simmer and simmer for 5-10 min until desired thickness. Set aside.

Preheat oven to 350F
Filling:
1. In a large bowl mix together black beans, goya soup, avocados, cilantro, 4 oz cheese, corn, tomatoes, and cream cheese. Mix it all together until cream cheese has been totally incorporated.
2. Divide mixture among tortillas (approx 1/3 c per enchilada) and 2 Tbsp of rice (if desired), roll them up, lay them seam-side down in a sprayed 9x13 pan.
3. Pour the sauce over the entire pan. Sprinkle remaining cheese on the top.
4. Bake in the oven for 20-30 min until bubbly and heated through.
5. Serve with fresh chopped cilantro, sour cream, lime wedges, chopped lettuce


Monday, November 18, 2013

Cranberry Walnut Bread

I love good bread. I enjoy trying new kinds. Senor could eat his weight and then some, in breads.

I picked up a loaf of cranberry walnut bread at Publix a few weeks ago. It was "on sale" for a whooping $4 a loaf, but I was hungry, had saved a good amount on my groceries and wanted a loaf really badly. I'd tried it a few months back and had wanted to buy some ever since. Chalk it up to weak pregnancy hormones. I caved and splurged on the dinky loaf. Took it home and we all agreed it was good.

I also knew it couldn't be THAT hard to make. I was too lazy, though, to even think about making yeast bread.

That all changed when I finally researched recipes and decided I would try using my KitchenAid + dough hook for once. I have NEVER used my dough hook! I very much like to make my yeast breads in a bowl with my own hands. But last night, I just didn't want to do it and it seemed like the perfect recipe to try out with my KitchenAid.

Senor took the girls upstairs after dinner, to give them their baths and I went to work on the recipe. It literally came together so easily and quickly. It was in the bowl rising by the time the girls were back downstairs, all freshly scrubbed and jammied.
This is not my bread...but mine looked exactly like it. Again, I'm just too lazy to photo, touch-up, and post.

I tried to mix in the craisins and walnuts by hand...no. no. no. I threw it back into the mixer and let that dough hook do the manual labor for me. It worked beautifully.

Sat it over the stove to rise (1st rise) for about a hour, stuck 2 fingers in the dough, removed and the imprints stayed...1st rise done.

Rolled it out on the counter (kind of) into a quasi-rectangle, rolled it up and set it into a greased bread loaf pan...back on top of the stove for a second rising (again, about an hour)...pressed the side and the impression stayed...2nd rising DONE!

Into the oven it went for about 32-33 minutes and voila! Beautiful, perfect cranberry walnut bread. Delicious.

I think the only thing I would change, I might (MIGHT**) add a smidge more sweetner. It was good as is, but I do think Publix's version is slightly sweeter. Just a smidge. And probably up the cinnamon a bit...I like to taste my cinnamon more.

So, dust off your mixers and make some bread!! Your hands won't even have to get dirty or sticky!

Ingredients:
2 1/4 tsp active dry yeast (I used my Fleischman's)
1 c old fashioned oats (regular or quick min)
2 tsp cinnamon
1 tsp salt
3 cups bread flour
3-4 Tbsp vital wheat gluten (optional, but I highly recommend wheat gluten in homemade yeast breads)
1 c + 2 Tbsp water
3-4 Tbsp oil (vegetable or canola preferrably)
1/3 c pure maple syrup (or you could sub brown sugar...roughly 1/4-1/3 c)
1 c chopped walnuts (I did not measure, just threw in a lot)
1 c craisins (again, why measure? the more the merrier!)


  • 1. In your stand mixer bowl combine yeast, oats, cinnamon, salt and 1 cup of bread flour. Mix it together on low with your PADDLE ATTACHMENT.
  • 2. In  a small mixing bowl combine the water, oil, syrup. Stir it up and heat in the microwave for 20-45 sec until it feels warm to the touch. NOT hot, just warm...little more than luke warm. 
  • 3. Add liquids into the stand mixing bowl. Stir the dry + wet together (using PADDLE ATTACHMENT) on medium speed for 5-7 min...use this time to chop your walnuts. 
  • 4. Scrape the sides of the bowl and mix for 1 more minute. 
  • 5. Swap your attachment for the dough hook.
  • 6. Gradually add in remaining 2 cups of bread flour and the vital wheat gluten. Mix using dough hook on medium speed until it's all together and smooth. Then add in walnuts and craisins, allowign dough hook to do the dirty work...on med-low speed until everything is incoporated.
  • 7. Your dough should be nice and smooth, should not be sticky. Should be a ball. Remove it and place it in a large greased bowl. Cover lightly with plastic wrap or towel and set it in a warm, humid spot for about an hour (until it has doubled in size and when you stick a finger into the dough the pit stays after you remove your finger)
  • 8. Roll the dough out (to remove air) and push it into a 7"x14" rectangle (or something there about)...roll it up starting on the short end. Pinch the seams, place the roll seam side down in a greased loaf pan. lightly cover with plastic wrap or towel. Set it back in that warm, humid spot and allow it to rise again. 
  • 9. It is ready to bake when you press your finger into the top (lightly) and the finger impression stays....it shouldn't spring right back, if so let it keep rising.
  • 10. Preheat oven to 375F, place loaf of dough into the oven and back for 30-45 min...check around the 30-35 min mark. When it's beautifully golden on top and sounds hollow when it's thumped, your bread is done! Remove, cool and enjoy!

Slow Cooker Breakfast

Wouldn't be awesome to have your own personal chef? To wake up and walk downstairs to a warm, delicious breakfast that is all ready to go? Well, turn to your crock pot and say, "Hello, personal chef".

I know, I know. Mondays are supposed to be Muffins. Trust me, my oldest told me all about how we were supposed to be having muffins this morning, NOT apples grits.

But, I couldn't help it. I did not feel like waking up and making muffins (we ate all the rest of the 3 batches I've made this month...cough, cough...Senor). I knew last night I didn't want to wake up and make muffins. So, I decided to change up the schedule. I also knew we still had apples in the fridge that are not super great for just munching on, but they'd be awesome cooked.
No, this is not my picture. Mine was not nearly as pretty and I was too hungry to take any pictures this morning.

I wanted something warm, healthy and easy. So, I adapted a few recipes I came across and threw it all in the crock pot, turned it on LOW, and proceeded to go to bed. When Senor left for work, I asked him to turn it to "keep warm" after he had a bowl. When the girls and I finally made it downstairs a while later, all I had to do was scoop it into bowls, plop on some vanilla greek yogurt, a dash of cinnamon/sugar and voila! Healthy, hearty, warm breakfast!

It was so yummy. The girls both ate it up. And I took the rest and froze it in muffin tins for later, individual servings.

Slow Cooker Apple Pie Oatmeal
4-5 apples, any variety. Cored, peeled if you like, diced (large chunks)
2 1/2 c milk
1/2 c cream
3 cups water
2 cups steel cut oats (I like Bob's Red Mill)...and YES, they have to be steel cut oats
4-6 Tbsp brown sugar
3 Tbsp butter, cut into cubes
1 tsp vanilla
1 tsp cinnamon
1/4-1/2 tsp nutmeg
1/8 tsp allspice
pinch or 2 of ginger
1/2 tsp (scant) of salt
1 c raisins (optional)

Directions: 
1. Spray your crock pot with non-stick spray.
2. Dump all ingredients into crock pot; stir up; cover and turn to LOW for 5-7 hours
3. It is done when the edges are slightly brown and oats are cooked.

Scoop up servings and top with any number of toppings! Chopped pecans, walnuts, craisins, vanilla yogurt, sprinkle of cinnamon, dash of sugar, honey, fresh banana or pear...little cream.  The possibilities are endless and delicious. 

Makes approx 8- 3/4 cup servings

If you want to freeze leftovers for a later (quick) meal...spray your muffin tin well. Plop your oatmeal into each tin (about 1/3 cup for each), place it in the fridge until it's all cooled off well. Then pop the muffin tin and oatmeal into the freezer until it's frozen. Remove it from the freezer, pop each out of the tin, toss into a freezer bag and place the bag back in the freezer. 

When you want a little oatmeal, simply remove the desired number of servings and thaw them in the microwave until they're warm (usually 3-7 min); be sure to stir it up a few times during the microwaving process. 

Saturday, November 2, 2013

November Meal Plan

I'll post this here for people who are interested, rather than assaulting people who come to our personal blog hoping for pictures of cute kids. :)

November’s meal plan:

I was surprised (pleasantly) that I did hear from several people that they liked the previous post about my grocery shopping habits/meal planning.

So I figured I’d do the same thing for November.

Breakfasts: again, this is just for the girls and me (sort of...I eat whatever sounds good) and Senor eats cereal 99% of the time
Sunday: ½ PB & J, fruit, milk  OR oatmeal bake muffins (basically I’m just going to make them in muffin tins and freeze them; thaw in the microwave when ready to eat) with milk and fruit.
Back-up bfast for Sundays is always cereal.

Monday: Muffin Monday. (I’m making several kinds of muffins—BB, carrot, pumpkin, banana and freezing them; thaw in the microwave when ready to eat), egg, and fruit

Tuesday: Toast Tuesday (cheese, plain or cinnamon toast), vegetable, fruit, cheese on the side if they don’t want cheese toast

Wednesday: Waffle Wednesday. (Again, I’m making a large batch and freezing them, they reheat well in the toaster or the oven), yogurt, and fruit

Thursday: SmooTHie Thursday (a stretch, I know!) I blend yogurt or milk with frozen fruit…pick some combo, ½ whole wheat mini bagel

Friday: “Fun” Friday. Some sort of “fun” food…cereal or some weird fruit. Milk. Fruit.  Sometimes I just put in the extra effort to make it look like a face or something.

Saturday: Super Saturday. Pancakes, Fresh oatmeal with fruit/nuts, French toast, etc….yogurt, fruit. Since Senor is home we generally try to make something special and yummy.

Lunches: This is just for the girls & I, Senor takes a sandwich or pasta or leftovers almost everyday. 
Sunday:  “Protein Pack” which translates into some form of carb (usually bread/pita or crackers), nuts/cheese/egg, vegetable, fruit

Monday: Pita, EVOO dip, vegetable, fruit, black beans/nuts, cheese

Tuesday: whole wheat mini bagel with PB (or plain), nuts on the side (if no PB), fruit, & vegetable

Wednesday: PB & graham crackers, milk, fruit/veg

Thursday: Cheese & crackers, veg & fruit

Friday: Pasta, egg/beans, cheese & veggie

Saturday: usually a toss up and some form of a lunch from earlier in the week…often depends on what they had for breakfast.

Our Dinners: in order of when we plan to eat them...(with my ahead-prep notes)…most of our meals I make sure will feed us for 2 nights (and sometimes more) so that I’m only cooking every other night or so.

Crepes-senor’s specialty

Pizza—I’ve made this ahead and frozen the dough, but honestly nothing beats fresh made pizza

Chicken Curry— diced up chicken & put into a large ziplock freezer bag. Measured diced onion into sandwich size bag, tossed into the freezer bag; in a snack size bag I mixed up all the spices garlic thru salt and put that little mixture bag into the big bag. Placed it all in one bag into the freezer with recipe card; coconut milk, tomato paste and sour cream/yogurt are all pantry/fridge items
I also set aside the bag of frozen peas and rubberbanded it to the chicken curry bag.

Minestrone w/bread- I put the first 6 ingredients in a bag. (I blanche the zuch first, just FYI).  I shred my carrots and put them in a little bag. And I mix all my spices into a bag and the pasta shells measured out into a little bag, I put all 4 bags together in the freezer...it's like a little kit; for the spinach I bought frozen, chopped spinach and will thaw and drain when time comes; it's not fresh, I know, but it all gets mushy anyways even if you use fresh. I put some whole-grain yummy bread in to freeze and it's ready to go.

Pork Tenderloin w/cherry sauce, butternut squash, green beans, maybe cheese grits- I made up the cherry sauce in advance, poured it back into the jar and put it in the fridge. The butternut squash I roasted in the oven and pureed it, a spoonful of maple syrup/butter…freeze flat in a ziplock bag in the freezer-thaw & microwave when ready to eat. GB I blanched and flash froze. I’ll steam them or toss them in boiling water—swirl with a little EVOO and sea salt. Cheese grits have to be made fresh…IF you’ve never tried grits, I HIGLY recommend you try this recipe sometime. It’s divine!

Chicken Pot Pie-I made up the entire pie and froze it unbaked. Will thaw and bake when it’s time to eat!  *These do tend to take more than a hour to bake from frozen. If thawed well they’ll bake in about 1-1.5 hours

BBQ, corn on the cobb, sweet potato fries/mashed sweet potatoes, lima beans—I just put the Boston Butt in the crock pot the night before and make the veggies fresh. This is a pretty easy meal to throw together if you remember to start the meat the night before.  *To make lima beans correctly, one must put the fatty ends of bacon in with them and simmer on low for 30-45 min…MMMMmmmm J 

Enchiladas-I always make up some mixture and it’s never the same recipe twice. This time it will be a cross of this, this and this…  So I’ll mix up the mixture and sauce, assemble the enchiladas and place them in a foil pan, freeze it.

Philly Dips…broccoli, carrots, and fruit (frozen or fresh)

Lasagna w/bread—this will be assembled and all put together, placed in the freezer…homemade stouffers lasagna ready to go. I do make mine in smaller foil containers b/c 9x13 in the freezer takes up a lot of space and we won’t eat that much in 2 nights. So I usually make 1 8x8 and then 1 or 2 loaf pans (depending on what I have left) and they’re also perfect size for a small family with a new baby delivery-meal. I toss in some fresh bread from the bakery and freeze it; thaw and heat in the oven when ready!...if you’re feeling fancy you can always sprinkle with some parmesan cheese and garlic butter.
*I’m trying this recipe for lasagna this time…I’ve tried several, still searching for the best one; I’ll let you know how this one goes

Chili with corn muffins, cheese/sour cream/green onions; fruit. Again, everyone has their favorite chili recipe. Most can be made ahead of time and frozen. As can the corn muffins…I went the easy route and bought Jiffy mix this month, but usually I will make them from scratch.  You can also go so far as to freeze the chopped green onions and shredded cheese so you’ll be sure to have it on hand. I generally freeze my chili in batches big enough for 1 night (I find about 1-1.5 cups is about 1 adult bowl); this is another super easy meal to deliver to friends if you need to drop-off a meal.

Teriyaki Flank Steak, Teriyaki rice, broccoli, butternut squash-This is an easy one! I mixed up the marinade and threw it in a freezer bag along with the steak; freeze it flat. Thaw and grill! The rice can be made ahead of time and flash frozen spread out on a cookie sheet; just make sure to undercook it a bit so when you heat it up it has a little wiggle room before getting mushy.

SW Eggrolls-I’m trying this recipe this month; going to assemble the eggrolls and filling then flash freeze them. I’ll thaw them and flash fry them in the skillet or bake them when it’s time to eat!

Quinoa Broccoli Casserole- I pinned this one and will make it all, assemble, freeze prior to the baking step. Just like you would a rice/chicken casserole. We’ll see how it tastes. Probably will add some onion, cheddar cheese, carrots and peas/asparagus

Sausage, Lentil Soup with bread- We’ve had this before, it’s delicious. You can make this into a kit as well; putting the sausage into a large zip loc bag, putting the onions, celery, carrots, 2 cloves of garlic into a bag. 2 bay leaves in a little bag. Put all the bags together in the big bag for a kit. Blanche and flash freeze your kale/swiss chard (literally, just drop it into the boiling water for a few seconds and then drench it in ice cold water….dry, lay out on a cookie sheet and freeze; once it’s frozen transfer to a Ziploc bag and put it with the rest of your kit).  You could even shred or measure your parmesan cheese and put it aside in a bag and freeze it so you have everything except the can of tomatoes and oil all set to go.


Back up meals: Sloppy Joe’s…I usually will make this up in advance, adding some green peppers and using ½ turkey and ½ ground beef. Freeze in a bag in portions suitable for 1 night. (1/3 c mixture is about right per sandwich) 

The winners and losers from October's trial recipes:
Winners: 
~Creamy Sweet Potato Soup: I made this Halloween Day and used a cream cheese/yogurt mixture to create "spider webs" on top; I also used sliced, frozen sweet potato I had in the freezer, tossed it into a pot with water and boiled 10 min til soft. Continued with the recipe.
The bacon and parmesan are a MUST on this...so good.

~Chicken Salsa Casserole: this one was so easy and was good. Not over-the-top, wow-everyone-you-know amazing, but definitely a good regular stand-by. My kids really liked it. 

~Lemon Orzo Soup with Chicken Meatballs. Yummy. Slight variation on your usual chicken noodle soup. I added more veggies...I wouldn't recommend getting too wild. Extra carrots, for sure, but I'd stick with no additions. 

Maybe, need some work:
~Pork Stir-Fry with Green Beans: This was good, had great flavor and was super easy to pull together since I'd done alot of the prep work earlier; however, it felt like it was lacking. We decided maybe some red peppers, carrots...something to bulk it up a bit...definitely needed some more veggies

~Crock Pot Chicken and Rice: This was eh, so-so. Very bland. It defnitely needed some major work to become a staple. I'd definitely go with the Chicken Salsa Casserole over this any day.

Losers:
~Slow Cooker Gyros. I think next time I'll just marinate my chicken in my regular greek marinade, use the crock pot and go from there. The flavor on these was SO bland and lacking. And watery. Just bleh. Even with homemade fresh Naan and tzatziki sauce...still blah.