Lisa’s Chicken and Stuffing Skillet Dinner

Posted on October 9, 2011 by Erin

Several weeks (probably months…because I’ve completely given up on keeping track of time…because life is just moving so fast…and I’m trying to slow it down as much as I can so I can enjoy the little people in my life!) ago, Lisa sent me a recipe and I was intrigued. I’ll share her recipe and how I modified it to meet our family’s dietary needs/issues.

(No dairy for the kids…but I usually sprinkle cheese on my husband’s portion, as you can see above.)

Instead of the nacho cheese soup, I just used a half and half combination of milk and water to make 2 1/4 cups. Then I used a little shredded cheese on top of part of it for Steve.

Our family really enjoyed this recipe…thanks for sharing Lisa! If you’d have a favorite One Dish Dinner that you’d like to share with us…please send it over and we’ll try it soon!

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Chicken and Stuffing Skillet Dinner

Yield – 4 to 6 servings
Prep Time – 10 minutes
Cook Time – 25 minutes

Ingredients

2 T. chopped onions
1 t. chopped garlic
1 can Rotel
1 cup shredded chicken
1 15 oz. can whole kernel corn
1 10 oz. bag frozen chopped spinach
1 can Campbell’s Nacho Cheese Soup
1/4 cup milk (you could probably use chicken broth here, but I didn’t defrost any – the milk was quicker)
1 t. Mrs. Dash seasoning
1 14 oz. box or bag stuffing mix

 

Directions

  • In a large ovenproof skillet, saute the onions and garlic.
  • Add the can of Rotel, chicken, corn and spinach. Cook for 2 to 3 minutes in the skillet until heated through.
  • Add the soup, milk and Mrs. Dash. Then “fold” in the dry stuffing mix.
  • Place the skillet in the oven and bake for 15 to 20 minutes at 375 degrees.
  • (Erin’s note: I added cheese after it was finished baking.)

SO GOOD!

My kids do not usually eat spinach unless it is in unhealthy spinach dip & they LOVED this too!

I am Lisa Cox from Beech Grove, Indiana.  Very busy mom of 2 teenagers (18 & 14) and 2 pre-teens (twins, 12 yrs. old); total of 4 very healthy appetites!  I strive to cook low-budget, healthy meals for my family.  I work 40 hours a week, and the quicker and easier the meal, the better!

Posted in Recipe, Skillet Dinner | 10 Comments

Warming Soup Bowls

Posted on October 2, 2011 by Erin

Do you warm your bowls when having soup?!

There was frost on my neighbor’s roof this morning. Which means there was frost on our roof. Which means that the temps had to have dropped into the 3os. Which makes me want to cry.

(Not a winter, cold weather person here.)

But what this weather does make me want to do…make a big batch of hearty, tummy filling, soul warming soup!

But keeping the soup at just the right temperature is essential. Not the burn your tongue kind of temperature, but the temp that’s just right in your mouth and warms you up your insides. I have found that temperature is best achieved and maintained when the bowls are warmed in the oven before being filled with the delicious soup.

I warm our oven safe soup bowls by putting them on my ceramic pizza stone in a slow oven (200 degrees) for 10 to 15 minutes. Then I take them out and place them onto a side plate, serve up the soup and transfer the plate and bowl to the table to enjoy. Then I toss and turn the soup, soaking in the aromas and thinking about how delicious it will taste once its cool enough to enjoy.

The warmed bowls help keep the soup at that perfect temperature…so you’re last few bites aren’t cold and dissatisfying.

(Note: I do not warm the kids’ bowls. They will get warmed bowls when they are older.)

Do you warm your bowls before having soup? What method have you found works best?

Photo Credit
Posted in How To, Tips and Tricks | 2 Comments

Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions

Posted on September 25, 2011 by Erin

While I love beef roasts in the oven, especially for the holidays, I super-duper-love beef roasts made in the slow cooker for “everyday” meals, or for Sunday supper.

Comfort. Warm. Hearty. Flavorful.

And affordable too.

I may purchase a nicer cut of roast for a holiday feast, but for everyday meals a round roast will do just fine.  And my frugal cooking heart does a leap whenever I see beef roasts advertised for $2.49 per pound, or even $2.79 per pound.

A 1 to 1 1/2 pound roast is plenty for our family, but I usually buy one that is a little larger so that we will have some leftovers.

And don’t forget that you can save the broth that the roast makes in the slow cooker. (Details below.)

I adore the flavor combination of the apples and pearled onions in this meal. ADORE!

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Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions

Yield – 4 to 6 servings
Prep Time – 5 minutes
Cook Time – 8 to 10 hours in slow cooker

Ingredients

1 1/2 to 2 lb. beef roast
3 medium sized apples, peeled, cored and diced
1/2 lb. baby carrots or peeled carrots
8 small red potatoes
1 cup frozen pearled onions
Garlic and Onion seasoning
Salt and pepper

 

Directions

  • Place the beef roast in the base of a 5 quart or larger slow cooker. Add about 1/2 cup of water, that will help dilute the broth and steam the vegetables.
  • Place the diced apples, carrots, red potatoes and pearled onions around the roast and then sprinkle the garlic and onion seasoning and salt and pepper over the roast and vegetables.
  • Set the slow cooker on low and cook for 8 or 10 hours.
  • Once cooked, remove from slow cooker. Let cool slightly before slicing and serving.
  • Serve Slow Cooker Beef Roast with Apples, Carrots, Red Potatoes & Pearled Onions.
  • Save the broth in the slow cooker by straining it, letting it cool, skimming off any fat and then put into a freezer safe plastic container or baggie. Freeze to use in soups that call for beef broth.
  • Use leftovers on roast beef sandwich, shredded beef sandwich, or shredded into soup that calls for beef stew meat.
Posted in Recipe, Slow Cooker | 21 Comments

New Features: One Dish Dinners Cookware & Ziplist Tool

Posted on September 18, 2011 by Erin

Cookware

I wanted to let you all know that I’ve added a “Cookware” tab to the navigation bar at the top of the One Dish Dinners website. It has a list of all the products that I use for making one dish dinners! I highly recommend each of these products, and hope you’ll start adding to your kitchen collection when you are able. Don’t forget to look on Craigslist, garage sales and ask around on Facebook or other social networks to see if you have friends who would give you one or trade!

Ziplist

Also, you may have noticed the little blue button under the ingredients in each recipe. This little blue button makes it easier for you to save your favorite recipes from $5 Dinners to an online recipe box, then add the ingredients you need to your weekly shopping list.

When you click the Save Recipe button you’ll have the option to add the recipe to your recipe box or to your shopping list.

Click on the blue button. Register or login when prompted. Then the recipe gets added to your recipe box, and the ingredients to your shopping list. You can add as many recipes as you like…then print your shopping list (or sync with your Ziplist mobile app) and head to the store.

It’s that simple!

I really hope you enjoy these two new features here on One Dish Dinners!

Posted in How To, Tips and Tricks | Leave a comment

Slow Cooker Mango Chicken Recipe

Posted on September 11, 2011 by Erin

Colorful. I love colorful food.

Tasteful. I love tasteful food. (Who doesn’t right?!)

What you see above is what came straight out of the slow cooker. No styling, no color editing…what you see is what you get. I think this is slow cooker food at its finest!

Oh…and the #2 reason that I love slow cooking…it’s usually “dump and run.” This is one such recipe…and I love that it literally is no fuss. No need to peak, stir, vent…nothing.

And the #1 reason…I can go about my afternoon and deal with the “attitudes of witching hour” without having to fuss with dinner prep.

But really they should be a tie. #1 and #2 reasons are equally important for this busy mama!

Helpful Tip:

Side dish suggestion:

Bon Appetit!

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Slow Cooker Mango Chicken

Yield – 4 servings
Prep Time – 10 minutes
Cook Time – 8 hours on low

Ingredients

6 small boneless skinless chicken thighs (about 1 1/3 lb.)
Olive oil, drizzles
Red wine vinegar, drizzles
Garlic powder, sprinkles
Salt and pepper
1 small red onion, diced
1 medium zucchini, thinly sliced
1 15 oz. can diced tomatoes, drained (or 2 medium garden tomatoes)
1 mango, seeded and diced
Salt and pepper to taste

 

Directions

  • Place the chicken thighs into the base of the slow cooker. Drizzle the olive oil and vinegar over the top. Season with garlic powder, salt and pepper.
  • Place the diced red onion, drained diced tomatoes (or cut fresh tomatoes), zucchini slices and mango pieces over top and around the chicken thighs.
  • Set slow cooker on low and cook for 8 to 10 hours. Dump and run!
  • Serve Slow Cooker Mango Chicken with toast, as is, or with other simple side dish.
Posted in Recipe, Slow Cooker | 43 Comments