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Zippy Pork Chili

The days suddenly started getting quite a bit colder. I don’t know if it’s that way where you live, but it certainly got that way around here quite quickly. It seemed like Fall was feeling a lot like Spring for quite some time, and then suddenly the temperature just dropped! Like out of no where, I’m not kidding. Then it warmed up again, we had a bunch of huge thunderstorms, and then the temperature dropped again. I swear Indiana weather doesn’t know if it’s coming or going! For right now though, it’s quite chilly! And speaking of chilly, I have just the recipe to warm you up from the inside out. Zippy Pork Chili! Super easy, super delicious, and it’s done in the slow cooker.

What I like to do is prep everything I can ahead of time. Like, the night before. That way, when I get up in the morning, I just need to dump it in the slow cooker and turn it on.  So I pre-chop everything. Starting with my pork loin, I trimmed off any huge honkin’ pieces of fat, then cut it all up into little bite sized cubes.

Then I chopped up my onion and garlic. That’s all the chopping you need to do for this simple chili recipe.

Heat up some olive oil in a pan, and toss your pork, onion and garlic into the pan and brown the meat. I did this the night before as well, and stored it in a Zip-Loc container in the fridge until the morning. All that’s left to do now is put everything into the slow cooker, cover, and cook. It’ll be ready when you are!

Top it with your favorite chili toppings. I used sour cream, shredded sharp cheddar cheese, and tortilla chips. Enjoy!

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Zippy Pork Chili Yum
Recipe By Christine Titus
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a large skillet over medium heat. Brown pork with onions and garlic until pork is no longer pink. Transfer to slow cooker. Don't worry about cooking it all the way through. It will cook completely in the slow cooker.
  2. Add beans, tomatoes, broth and seasoning mixes to slow cooker. Stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. To serve, ladle into bowls and top with sour cream, tortilla chips and shredded cheese, or any of your favorite chili toppings.
Recipe Notes

If you prefer a spicier chili, swap out the cans of diced tomatoes with mild green chilies, for the hotter versions.

Adapted from Taste of Home

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Buttery Herbed Green Beans

Hello and happy Sunday to you all! I know, Sunday does mark the end of the weekend, and back to school/work tomorrow, and for me, it also means laundry day. Ugh, how I hate laundry! But Sundays don’t have to be gloomy! One of my favorite things about Sunday is our traditional Sunday dinner. It doesn’t really matter what day you do this on, but for me, it’s important to do this at least once a week. Since The Hubster started working nights, it’s become even more important. During the week he is not around to sit around the table with us at dinner time, but he definitely is on Sundays!

Sunday dinner around my house is basically dinner that consists of more than just a quick thrown together casserole. It’s not always fancy schmancy, in fact it rarely is, but usually it’s a meat & potatoes kinda thing. We have had casseroles and even tacos with a taco bar for everyone to fix their own on Sunday dinner. The major point is to bring everyone together. In the future, our Sunday dinner tradition will hopefully expand as our kids get older, move out, and start families of their own.  That’s my dream anyway. For this Sunday, I have prepared crisp baked pork chops served with mashed potatoes and gravy, and these to die for green beans! Buttery Herbed Green Beans. YUM! I think these work well with just about any main dish, whether it be meatloaf, chicken, pork, or steak. I think it would also accompany fish quite well.

Buttery Herbed Green Beans are a quick and simple side dish using fresh green beans. I love using fresh green beans. In my opinion, fresh has the BEST flavor! To make this is simple. All you do is cook the green beans in some chicken broth. Drain them, and return them back to the pot. Pour melted butter over them, add your garlic and seasonings, and toss to coat. That’s it! You’re done! These are ready that quickly!

Go ahead and give these Buttery Herbed Green Beans a try, and let me know what you think. I hope you and your family enjoy them as much as we did!

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Buttery Herbed Green Beans Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a large sauce pot, bring the chicken broth to a boil. Add green beans, and cook for about 5 minutes, or until they have reached your desired level of doneness.
  2. Once the green beans are cooked to your liking, drain them and put them back in the pot. Pour the melted butter over the green beans, add the seasonings and garlic; toss to coat. Taste, and adjust seasonings as desired. Transfer to a serving bowl, and enjoy!
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Nacho Tacos

It’s no secret that we love Mexican food around here. There’s always at least one night a week where we have Mexican food, or Mexican inspired food. I know plenty of folks who have Taco night or Taco Tuesdays. Perhaps you’re one of them? Or maybe you just like the flavors of Mexican food as much as I do? In either case, I’ve got this great, easy and fun spin on tacos for your next fiesta. Nacho Tacos!

As usual with tacos, the toppings are endless. Use your favorite toppings. To make this a Nacho Taco, you will definitely need to cheese sauce. Don’t worry it’s ridiculously easy. This recipe is super easy, not very time consuming at all, and therefore, prefect for weeknights. You know… like Taco Tuesday!

My family absolutely loved this, including the kids. They like building their own tacos, and who doesn’t like nachos?! It’s a marriage made in heaven! To go along with our Nacho Tacos, I served up some Easy Mexican Salsa Rice, a wonderful and simple recipe I found over at Six Sister’s Stuff. When you’re done here, you  might go check that recipe out. It’s incredibly simple and incredibly yummy! So what are you waiting for? Go make these delicious Nacho Tacos for your family. I hope they enjoy them as much as we did!

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Nacho Tacos Yum
Recipe by: Christine Titus
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Instructions
  1. In a large skillet over medium-high heat, cook beef and onion until the beef is no longer pink, breaking up the meat as it cooks. Drain any fat.
  2. Stir taco seasoning mix and water into beef mixture. Bring to a boil, and then reduce the heat and let simmer for about 5 minutes.
  3. While the meat is simmering, heat soup in a small saucepan over medium-high heat until it's hot and bubbling.
  4. To assemble tacos, spoon taco meat into the taco shells. Top with the soup, lettuce and tomato.
Recipe Notes

Adapted from Campbell's

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Tomato Mac & Cheese

Tomato and Mac & Cheese. It’s sounds like a strange combo doesn’t it?! At first, it really did sound crazy to me, but then I thought about it. One of my favorite comfort foods is grilled cheese sandwich and tomato soup. So why not a Tomato Mac & Cheese? See, not so strange now, is it?

The entire idea behind my recipes as of late, is simplicity. Simple weeknight fall comfort foods. I’m no longer just a mom and housewife. I took a part time job at a school, and although part time, it’s fast paced. It’s a busy busy job, and by the time I’m done there and get home, I’m beat. The last thing I want to think about is dinner. This is where planning ahead, and making things very simple come into play.

This Tomato Mac & Cheese couldn’t be easier. It looks a lot like Dad’s Glop, but don’t get fooled because it’s a totally different flavor. Probably just as easy to prepare though, which is not a bad thing at all. Tired or not, I still need to bring my family around the table. Gathering my family around the table in the evenings, sharing a delicious meal, is so important to me that no matter what, it will not be compromised. With this recipe, you can do it too, and enjoy conversation and reconnecting with your family. To save on precious time, I like to chop my onions and garlic the night before and store them in an air tight container in the fridge. That way when I get home from work, and it’s time to cook dinner, I don’t have to waste precious time chopping the veggies. At this point it’s pretty much a dump and cook recipe. I hope you enjoy it as much as my family and I did, and enjoy some much needed reconnect time with your loved ones.

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Tomato Mac & Cheese Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a skillet, cook ground beef, onion and garlic over medium-high heat until meat is no longer pink. Drain any fat if necessary. Season with salt & pepper.
  2. In a large saucepan, combine cooked pasta, the beef mixture, soup, sauce, and milk. Heat mixture over medium heat until heated through, stirring occasionally.
  3. Serve with Parmesan cheese.
Recipe Notes

Adapted from Campbell's Kitchen

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Cheesy Ham and Potato Bake

There’s something about hot gooey cheesy casseroles that is just so comforting on rainy days. Like this Cheesy Ham and Potato Bake, with it’s creamy and cheesy goodness. It’s easy to and quick to put together too, which is another added bonus. There’s no chopping involved here since I use frozen potatoes O’brien which already has the onions and peppers. No need to thaw anything so that takes away a lot of the brain work, and believe me, after a long day, I don’t want to think anymore!

All you have to do is dump all of your ingredients into a bowl and mix it up. If you’re not a fan of broccoli, or don’t have any on hand, any frozen vegetable will work. Cauliflower would be great, carrots, green beans, whatever you like. Or maybe even a combination of veggies. Just try to keep it between 12-16 ounces of veggies and you’re golden. If you have leftover ham, this recipe is perfect to help use it up. However, I didn’t have leftover ham, so I bought ham already cubed and ready to go from the grocery store. No chopping involved. Just open the packages and dump.

Spread that deliciousness into a prepared glass 13×9 inch dish, sprinkle with as much or as little Parmesan cheese as you desire, and it’s ready for the oven. I think a grated Asiago cheese would be awesome on this in place of Parmesan, or maybe even a mixture of the two. This dish is really versatile folks.

Pop that baby in the oven, and in 1 hour dinner is ready to enjoy! Add a delicious tossed crisp green salad to accompany this yummy casserole, and you’ve got a well rounded meal, with little effort.

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Cheesy Ham and Potato Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray 13x9-inch baking dish with cooking spray.
  3. In a large bowl, combine potatoes O'brien, ham, broccoli, soups, sour cream and cheddar cheese. Mix well.
  4. Spread into prepared baking dish and sprinkle with Parmesan cheese.
  5. Bake for 1 hour or until bubbly and lightly browned.
Recipe Notes

Adapted from allrecipes.com

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Broccoli-Sausage Macaroni

It’s supposed to be Fall. Right? I mean, here in Southern Indiana, it really doesn’t feel like Fall. We are in desperate need of rain, and we’re still in the mid to upper 80 degree weather! However, the evenings have become a lot cooler. Down in between 55-60. Beautiful nights for some bonfires, if you ask me. In fact, friends are starting to schedule their Fall bonfire parties. Let the potlucks and fires begin! These get togethers are why I love Fall so much. A big part of it anyway. Another reason I love fall, comforting casseroles like this Broccoli-Sausage Macaroni.

Broccoli-Sausage Macaroni is full of delicious flavor, and creamy cheesy goodness. It’s easy to fix, perfect weeknight meal for busy families. With Fall brings school and all those extra activities that come with that like sports. So having a nice comforting filling dish is greatly needed during this time of year.

What I like to do, is I look at my recipe the night before, and see what I can prep ahead of time. For instance, in this recipe, I need to chop a few things up. I’m not exactly a pro with a knife, so chopping things can take some time. I do all my chopping the night before and store them in Ziplocs, or plastic containers. That way, when I get home and I’m ready to start dinner, the time consuming chopping is already done. Just take it out of the fridge, and toss it in the pan, or mixture, or whatever the recipe says to do with it.

For this recipe, it’s real simple. Cook your elbow macaroni (or any short pasta you prefer) according to the package directions. While that’s cooking, steam  your broccoli. I get the packages of frozen steamable broccoli, and do this in the microwave. No extra dishes, you just do it right in the package and it’s quick. Just be sure you buy the packages that are steamable. Then melt some butter in a pan, and saute the onion, bell pepper and sausage until the veggies are crisp tender. Sprinkle a little flour over that, and cook it just for a minute to get that flour taste out. Gradually add your milk, bring that to a boil and cook and stir for about 2 minutes or until it’s thickened. Cut off the heat and add your cheese and seasonings and stir until the cheese is melted. Drain the macaroni and if necessary, the broccoli. Mix the cheese mixture, broccoli and noodles together.

Transfer this creamy deliciousness to a greased 13×9 glass baking dish. The dish is going to be full. If you’re worried about it spilling over in the oven, just set the dish on a foil lined baking sheet and don’t worry about clean up. It’ll be easy peasy! Sprinkle your breadcrumbs and butter mixture over the top, and bake this at at 350 for 25-30 minutes or until heated through.

All that’s left, is to serve this beautiful comforting casserole, and enjoy!

 

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Broccoli-Sausage Macaroni Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cook macaroni according to package directions. Meanwhile, steam broccoli according to package directions.
  2. In a large saucepan, saute the onion, sausage and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 13x9 baking dish (dish will be full).
  4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Recipe Notes

Adapted from Taste of Home

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Susan’s Fabulous Meat Pie

Ok, so you’ve probably seen my post for Dad’s Glop, which is my dad’s take on Goulash basically speaking. This time, I’m bringing you a recipe from my Mom that she shared with me. Her’s didn’t come with a name, but after making it, I decided we would call it Susan’s Fabulous Meat Pie. Although, this isn’t the prettiest dish I’ve ever seen, it is however, big on flavor and tastes FABULOUS! This is an easy weeknight dinner, and it makes a lot, so there’s potential for cooking once and eating twice. I’m a huge fan of leftovers, so this was perfect. To make this even easier, and quicker to put together, you can make the filling ahead of time, and when ready to prepare dinner, just quickly assemble it and pop it in the oven. So let me show you how easy this is.

You’ll need 2 boxes of refrigerated pie crust. There’s two crusts per box. Open the first box, and unroll the first crust starting from the middle of the pan, all the way to edge. Then do the same thing with the second crust, overlapping the first crust, like shown in the photo. Now set that aside.

Moving over to the stove, brown  your ground beef, onion, celery and green pepper until the beef is no longer pink and the veggies are tender. In my Fabulous Meat Pie, I didn’t use ground beef. I have some ground venison in my freezer, so I used two pounds of that instead. You can pretty much use any kind of ground meat you want. Beef, turkey, venison, pork, etc would all work just fine. So use your favorite.

Now all you do is stir in the remaining ingredients, bring it to a boil. Then cover and simmer for about 15 minutes.

Once  your beef mixture has simmered for 15 minutes, spread that over your bottom crust in your casserole dish.

Unroll the last two crusts over the top, just like you did on the bottom, and press and seal, or flute the edges and try to make it prettier than mine. 😂 Cut a few slits in the top to let steam vent and you’re ready for the oven. Bake at 375 degrees for about 35-40 minutes or until the crust is golden brown.

There you have it! A not so attractive pie 😂 but an extremely delicious one! Mine kinda turned out like a Frankenstein pie, but who cares?! I’m not entering it into a contest. Although, if I did, the judges would be blown away by how good this tastes! Let it stand for about 15 minutes before cutting into it, and enjoy!

 

 

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Susan's Fabulous Meat Pie Yum
Recipe by Susan Young
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lightly spray glass 13x9 baking dish with cooking spray.
  2. Roll out one pie pastry starting from the middle of the dish, to the end, then roll out your 2nd pastry from the middle to the opposite end of the dish, overlapping pie crust in the middle. Set aside.
  3. In a large skillet over medium heat, cook ground beef, onions, celery and green pepper until the beef is no longer pink, and the vegetables are tender; drain.
  4. Stir in the remaining ingredients and bring to a boil. Cover and simmer for 15 minutes.
  5. Pour beef mixture over bottom pie crust. Top with remaining two pie crusts just like you did on the bottom. Start in the middle and unroll to one end of dish, and then the unroll last pie crust to the opposite end, overlapping in the middle. Seal crust, and cut a few slits in the top to let steam escape.
  6. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown. Let stand 15 minutes before cutting into squares.
  7. Enjoy!
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Mama’s Cozy Beef Stoup

Fall, it’s not officially Fall until September 22nd. However, the kids are back in school, and guess what they are bringing home to mom, and I’m not talking about sweet art work I hang on the fridge. No, I’m talking about the inevitable creepy crud! Oh yea, my kids go back to school and in just a couple of weeks Mom’s down for the count! Some of you may have been wondering where in the heck I was. Well, I was in bed as much as possible, feeling awful with what I thought was just a cold, until it just got worse and included a fever and felt more like some kind of flu. Whatever it is,  you don’t want it.

Now, I may have taken some time off from the blog, but just because Mom’s sick doesn’t mean she gets to call in sick. Honestly, I don’t know what these people would do without me. I guess they’re lucky I survived this one, amirite? No, absolutely no sick days for mom, so I have to get creative and find ways to work, without working. Here’s where I praise my slow cooker. I was caught off guard, and unprepared for being sick, so my freezer isn’t full of prepared meals that only need to be baked. Thankfully because of that slow cooker, and some dump recipes like this Chicken Enchilada Soup from friends Ellen and Aimee over at Like Mother Like Daughter, dinner wasn’t too much of a chore. Dump it in, turn it on, go back to bed. Seriously, when you’re done here, go check out that soup. It’s fabulous!

Now this recipe I have here for you today isn’t exactly a dump and run kinda recipe. This recipe is one I came up with quite awhile ago and after being sick, and having drizzly weather this week, I craved this stoup. You may ask “What the heck is a stoup?!” Well it’s quite simple, it’s half beef stew and half soup. So it’s a stoup, and it’s delicious! Perfect for that chilly weather that’s on it’s way.
It takes just a little bit of prep time. You’re going to want to get your onions, garlic, and celery all chopped up. For the onions and garlic I use a hand powered mini food chopper to make it go quick. Then for my carrots, I use baby cut carrots so I can skip the peeling and slicing. I just cut these little guys in half. Then I toss in my green beans which are just a package of frozen cut green beans, thawed.

For the potatoes I chose red. Any waxy potato you won’t have to peel like the red potatoes or yellow. If you choose Russet or baking potatoes, you’ll want to peel those first and then dice them, or cut them into reasonable chunks like I did. Now all that’s left is to cut up your meat. I bought stew meat already cut up, but even in doing that, those pieces are usually HUGE and I end up having to cut a lot of them in half or in thirds depending. So you’ll want to inspect it, and cut the meat into bite size chunks.

As I chop everything up, I just toss them into the slow cooker. Then I just toss it lightly to combine it all.

Now you dump in your crushed tomatoes, tomato sauce, and seasonings. Then in a small or medium bowl, combine your two cans of chicken broth and your 1/2 cup flour. Whisk that together until it’s smooth and totally combined. Then dump that into the slow cooker along with your beef consomme. Then give it a good stir to combine everything together. Now cover it, and set it to low for 6-8 hours. Mine took 6 hours, but please keep in mind that all slow cookers are not created equal.  Sometime before you are ready to eat, and the meat is totally cooked through, give your stoup a taste and adjust the seasonings to your liking. If you add more thyme or morjoram, let it cook for about 30 minutes to an hour to let the flavors get all happy together. I checked my stoup at 5 1/2 hours and the the meat was cooked and safe to taste. So don’t worry about breaking the stoup. It won’t break if you take the cover off that far into the process I promise. The seasonings as written in this recipe are on the light side because everyone’s tastes are not the same. So please adjust to your liking.

Now you’re ready to ladle your stoup into bowls, serve hot with some crusty bread for dipping, and enjoy!

 

 

 

Print Recipe
Mama's Cozy Beef Stoup Yum
Recipe by Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In the slow cooker, add beef, onions, garlic, celery, carrots, green beans and potatoes.
  2. Pour crushed tomatoes and tomato sauce over beef and veggies. Add in bay leaves, salt, pepper, thyme and marjoram. Stir to combine.
  3. In a small – medium bowl, whisk together chicken broth and flour until combined and smooth. Pour chicken broth mixture along with beef consomme into the slow cooker and stir once more to combine.
  4. Cover, and cook on Low 6 to 8 hours. About an hour before it's finished, you may wish to taste and adjust seasonings to your liking. See note.
  5. Remove bay leaves before serving. Serve with crusty bread, and enjoy!
Recipe Notes

I use baby cut carrots in this recipe as a time saver, so I don't have to mess with peeling and slicing. However, if you prefer, you can of course peel and slice carrots. I would guess probably about 5-6 medium carrots should do.

I didn't really measure my potatoes, I just cut some up until it looked like enough in proportion to the rest of the veggies. You can use any kind of potato you want. I chose the red because it's what I had on hand, and also, I don't have to peel those. Huge time saver. If you use russet potatoes or baking potatoes, I recommend peeling those. But yellow or red are fine with peelings on.

The measurements for the seasonings in this recipe are on the light side. So be sure to taste test your stew about an hour before it's done, then if you need more seasonings, feel free to add more to your taste, then cover and let it go for the rest of the time. Don't worry, you won't break the stoup. I do this with this recipe often.

Adapted from Allrecipes.com

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Pea Salad with Bacon & Creamy Ranch

Long weekends equal lots of fun and food with family and friends! At least it does in my neighborhood, if you can call it a neighborhood out here in the sticks.  We had two full, very busy, yet very fun days with family friends as we wave goodbye to summer and fit in at least one more (or two more in this case) cookout.

And out here in the sticks, we know how to have fun! Labor Day weekend marking not just goodbye to Summer, but also bringing out the first of many bonfires/chimney log fires of the new Fall season coming.

Of course the adults aren’t the only ones having fun. My little guy, Joe, had an absolute blast at his very first “neighborhood” party. If you are new here and don’t know, my son Joe is Autistic and would have never handled this much activity (aka a cookout/party) without getting overloaded and ending in a melt down. So, this is his first very successful party. He had a blast on the playground at our friend’s house, and lasted as long as I did! The score: Mom 1 vs. Melt Downs 0. Awww yea!!! Hang on a sec, I need to victory dance! Of course a lot of thanks goes to his Grandma. She kept up with him and enjoyed herself too. It was a good day!

The really cool fires and the playgrounds aren’t the only thing that bring us folks out here in the sticks together. Oh no, it’s the food! Isn’t it always the food? Our potluck parties (or pitch-ins as the native Hoosiers like to call them) are always incredible! There’s always so much food! Way more than I can justify eating in one sitting. I want to, I just can’t justify it. 😂 Seriously, we had pork loin, ribs, lamb chops, sausages, and of course hot dogs and burgers! My mother in law brought her amazing mac & cheese, and I really need to wiggle that recipe out of her so I can share it with all of you. There was so much more food than what I just listed, including this Pea Salad with Bacon & Creamy Ranch.

This salad is incredible. It’s incredibly easy, incredibly delicious, it has incredible tasty bacon. See? Incredible! It comes together super fast. Although you can substitute real bacon bits for the bacon in this salad if you’re pressed for time, but I seriously recommend cooking bacon and crumbling it. I cook my bacon on a sheet pan in the oven and clean up is a breeze! Just heat the oven to 400 degrees, line a baking sheet with aluminum foil, put your bacon on there and bake it for about 15-20 minutes or until it’s crisp. Then put it on a paper towel lined plate and let it cool before crumbling. Clean up?! What clean up?!

I hope you all get a chance to enjoy this salad as much as I enjoyed sharing it with my friends and family.

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Pea Salad with Bacon & Creamy Ranch Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Drain peas in a colander, if necessary. Mine had a little liquid from being frozen, but not much. We don't want that liquid.
  2. In a large bowl add peas, cheese, onion, sunflower kernels, crumbled bacon and ranch dressing. Toss gently to coat.
  3. Add salt & pepper to taste, and toss gently one more time to mix it in.
  4. Chill in the refrigerator for at least 1 hour before serving.
Recipe Notes

Adapted from Dinner Then Dessert

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Slow-Cooker Chicken Cacciatore Over Rice – #SundaySupper

When our wonderful host Em Beitel at Sunday Supper started asking for rice recipes, this recipe for Slow-Cooker Chicken Cacciatore Over Rice was the first thing to hit my brain! I absolutely love this dish over rice. I know it’s mostly a chicken dish, but it just wouldn’t be the same without rice in my opinion.  I love rice, and especially in a dish like this. This dish has a delicious sauce, but it’s a thin sauce. It’s not thick like a spaghetti sauce. That’s where the rice is a beautiful thing! It soaks up all that sauce and you don’t miss a single delicious drop.

Just a few days ago, I shared an easy Individual Baked Ziti recipe that is full of flavor yet low in fat. Well guess what folks? So is this Slow-Cooker Chicken Cacciatore Over Rice. Just look at all those pretty veggies! This dish is full of bell peppers, mushrooms and onions. Lots of tomato going on in there, and lots of seasoning. Great thing about cooking at home, you get to control how much seasoning. Want less salt? Use less salt. Super easy and fast for busy families. Prep  your veggies the night before and store in the fridge. In the morning, put it all in the slow cooker, turn it on low and let it cook while you’re at work, or running errands or otherwise busy. Or  heck… take a nap!

These are a few reasons why I love my slow cooker so much. In the market? This is the slow cooker I  have, and absolutely adore it! Some recipes, usually soups and stews, will say to stir occasionally, but to do that you have to open the lid, and that’s taboo when slow cooking. You’re not supposed to open the lid. Plus, the entire idea behind a slow cooker is to dump dinner in it and forget about it. You can’t do that if you have to stir every now and again. So…this slow cooker, has an auto stir system. Problem solved!

End result, you are left with a beautiful dish of deliciousness. No one would ever guess that this dish, is healthy, and since I’m a Weight Watchers girl, I calculated this recipe at only 3 SmartPoints per serving. SmartPoints aside, even if you just want to add more healthy meals to your rotation, you’re going to love this.

Of course, in my house, there’s usually a salad involved. This recipe pairs very well with a nice crisp Caesar salad. I hope you enjoy this healthy and delicious recipe as much as we did, and it brings your family together around the table too!

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Slow-Cooker Chicken Cacciatore over Rice Yum
Recipe by Christine Titus
Cuisine Italian
Servings
servings
Ingredients
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. In the bowl of your slow cooker (5-6 qt), add crushed tomatoes, wine, tomato paste, Italian seasonings, salt and black pepper. Whisk together to thoroughly combine. Add chicken thighs, onion, garlic, mushrooms & bell peppers.
  2. Cover and cook on low for 6-7 hours or on high 3 1/2 – 4 hours. Mine took 4 hours.
  3. Serve over hot cooked rice, and garnish with black olives.
Recipe Notes

You can serve this over anything you like, mashed potatoes, noodles, whatever you prefer. I chose rice because the sauce is thin, and the rice soaks up all that deliciousness.

Per Serving: (1 thigh and about 3/4 cup vegetables): 3 SmartPoints. (Does not include rice)

Adapted from Weight Watchers The SmartPoints Cookbook

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