Crock Pot Cheesy Chicken and Rice

I have another super easy Crock Pot recipe for you today! This is one I have been making for years. I first discovered it on Pinterest here. I have made it so many times I can’t even remember a time it wasn’t in our regular rotation. My husband refers to it as “the yellow thing” because it is a very yellow dish. The rice, corn and cheese all make for a lot of yellow. My girls love it too, they gobble it up. For some reason we started eating it with lime Tostinos tortilla chips and now we always have those with it. It doesn’t really fit traditionally but we love the added twist by dipping it in there. Weird? maybe. Delicious? yes.

As always I’m using my trusty turquoise crock pot. Here.  And don’t forget your liners for easy cleanup!

Cheesy chicken rice

What you need: 

4-6 Chicken Tenderloins

1 can cream of chicken soup

3/4  cup chopped (or frozen) onion

1 box of Zatarain’s yellow rice ,cooked

1 cup of shredded cheese

1 15 oz can of corn, drained

cheesy chicken rice

1//Place your chicken in the bottom of the crock pot and dump the onion and cream of chicken soup on top. My chicken is almost always frozen. I do this in the morning and turn it on low for 6-7  hours. When it’s done I take 2 forks and shred it up.

cheesy chicken rice

2//cook the rice according to package directions. Mix the rice, corn and cheese in with the shredded chicken. I have also used frozen corn many times. Just allow extra time to cook after mixing.

cheesy chicken rice

3// Serve hot! Don’t forget the chips 😉

It doesn’t make for a beautiful dish but believe me it is very good. Give it a try! Let me know if you do!

Easy Cheesy Chicken Enchiladas

We love Mexican cuisine in our house. I mean, it’s not traditional fare but the Americanized version of course.  It’s not something that my husband has always loved but I have slowly won him over through the years. One of my favorites to make when we get tired of tacos is Cheesy Chicken Enchiladas.

All that cheesiness and green enchilada sauce soaked into the chicken and rolled into the flour tortilla shells, baked to perfection. It is so easy to make and doesn’t require many ingredients. It is filling enough to serve as is or you can throw some rice and beans on the side. It’s not pretty but it is yummy!

I’ll get right to it.

Side note: my measurements are not science as I generally just kind of throw it together. You may have to adjust as needed. 

chicken enchiladas

What you need:

2  cups shredded chicken

6-7 Flour tortillas

2 cups Shredded cheese

1/2 cup Sour cream

28 oz can Green Chile Enchilada Sauce

1/2 cup diced onion

1 tbsp garlic powder

salt and pepper to taste


1//cook your chicken. I usually put mine in the crock pot in the morning with a little water and toss the onion, garlic, salt and pepper on top. I set it to low for 5-6 hours and shred when done. You could use leftover chicken or even a rotisserie instead of doing it this way.

2//pre heat the oven to 350 degrees. Spray your baking dish with cooking spray. Once your chicken is shredded put it in a large bowl, add the sour cream, 1 cup of cheese and half of the Enchilada sauce. Mix it well.

3//take one tortilla and add about 1/4 cup to 1/3 cup of filling to the center in a strip. Fold up enchilada, sides first and then roll. Place in pan seam side down. Continue with all the tortillas and filling. You can really squish them in there. It’s all good.

4//pour all remaining green enchilada sauce on top of the enchiladas, trying to cover all the parts of the tortillas. I usually don’t have to use it all. Top enchiladas with remaining cheese and cover with foil.

5//bake in oven for 20 – 30 minutes, until everything is heated through. Remove foil during last 10 minutes of baking. Allow to sit for 10 minutes, covered loosely with foil, before garnishing and serving.

chicken enchiladas

Easy Crockpot BBQ Chicken

I wanted to share with you one of my favorite go-to crock pot meals. Shredded BBQ chicken.

It is so easy to throw in the crockpot. It literally takes just a few minutes and only 4 ingredients! Then you can go on about your day and enjoy the aroma of BBQ cooking. I make this a lot. We put it on sandwiches and add pickles or coleslaw but you could eat it multiple ways. It’s great to make if you have to serve a big crowd too. I made this for my whole extended family. We put it on sandwiches and put some fries and a cold pasta salad on the side and everyone raved about it.

crockpot bbq sandwhiches

First things first. You need a crockpot. I have this one. I luuurve it.


-2 lbs of boneless , skinless chicken breasts or tenderloins

-1 cup BBQ sauce. (I use Sweet baby Rays)

-1/4 cup Italian dressing (I LOVE the Olive Garden brand)

-1 tbsp of Worcestershire sauce 

**optional -1/4 cup brown sugar. (I never add this and honestly think the BBQ sauce is sweet enough)


1//Put your chicken in the crock pot. Don’t forget your liner!

2//In a bowl mix the BBQ sauce, Italian dressing and Worcestershire sauce and brown sugar if you’re adding that.

3//Pour the mixture over the chicken, cover and turn Crockpot to HIGH for 3-4 hours or LOW for 5-6 hours.

4// Once the time is up, shred with 2 forks. It falls apart easily. Shredding it soaks up some of the extra sauce.

Voila! You have delicious BBQ chicken without even going outdoors.

bbq crockpot chicken bbq 2


What I actually feed my kids

I am always looking for inspiration on food to feed my kids. I like to browse blogs and different instagram feeds to get some new ideas when I hit a rut. Here, here and here are some good ones. My girls aren’t overly picky but they are kids so there is plenty of stuff they don’t like. I always require them to try new things but I also fill their plate with foods I know they like too, especially if its good for them. I avoid food wars this way.

what i feed my kids

Today I’m showing you 10 11 real life pictures of food I fed them. The pictures include breakfast, lunch and dinners.  A couple of points first:

-I’m not a food photographer

-No, it is not organic

-yes they eat other foods besides these

-yes they eat a lot of fruit

-the little gummy is a vitamin. We use these

-the white cube is a probiotic. We use these

-our plates and utensils are Replay Recycle and we love them

  what i feed my kids

1//bbq shredded chicken, baked beans + rotini noodles w/cheese

toddler meals

2//mini pancakes, chopped ham + raspberries/strawberries

toddler meals

3//raspberries, prunes, cuties, granola bar + chobani yogurt.

what i feed my kids 4

4//mini pancakes, chopped ham +raspberries

what i feed my kids 5

5//ground beef, white rice +lima beans

toddler meals

6//apple slices, goldfish crackers, olives, cheese cubes + fruit pouch

toddler meals

7//cheese quesadillas, sliced apples + boiled egg

toddler meals 8//chopped ham, apple slices, strawberries + olives

toddler meals 9//scrambled eggs + chopped ham

toddler meals  10// pb+j taco, apple slices + strawberries

toddler meals

11//apple slices, cheesestick, strawberries , goldfish crackers + fruit pouch

So there you have it! These were all taken over a 2 week period so some of the food was repeated depending on what was in season and what we bought.

What do your kids eat? What are some of their favorite meals?

Linking up here. 

Easy tater tot casserole

Let’s be clear. I am not a food blogger. I take all of my pictures with my iPhone and own approximately 1 casserole dish. When we moved I had to pare down my dishes, pots and pans to only the necessities. It’s been kind of nice. I’ve learned I can cook almost anything with just a few tools. That being said, you will notice that I do have a “recipes” tab up there at the top of my blog. I added it there when I first started this blog in hopes that I would fill it to overflowing with a plethora of original recipes……

Yeah. That didn’t happen.

Here’s my cooking style. I browse Pinterest, pinning recipes I think we would like to try. When I sit down to meal plan, I choose from this board. Then once I’ve tried a recipe and we like it, I move it to this board. That way I have all of my favorites in the same place. See. Easy.

Today I want to share one of our very favorites. The warm cheesy deliciousness that is Tater Tot Casserole. You know how you always have that old standby recipe..something like spaghetti..that you can count on? Well, this is mine. I have made this 100 times over the years and tweaked it until I have it just the way we like it.

Keep reading for the recipe and directions complete with pics!

tater tot casserole

What you need:

-1 lb of ground beef 

-1 can of corn 

-1/2 cup of sour cream

-1 can cream of mushroom soup 

-salt to taste

-pepper to taste

-1 tsp garlic powder

-1/2 tsp onion powder 

-3/4 cup shredded cheese of choice

-1/2 bag of tater rounds {Ore Ida Crispy Rounds are the best!}

tater tot casserole


1//Pre-heat the oven to 375 degrees. Spray an 8×8 dish with cooking spray.

2//Brown your beef, seasoning with salt, pepper, garlic powder and onion powder as you go. Break it up into small pieces until well done. I drain mine. You don’t have to.

tater tot casserole

3// Turn off the heat then add the sour cream, soup, corn and mix well.

tater tot casserole

4// Pour the mixture into your waiting dish.

tater tot casserole

5// Top with shredded cheese. This step is crucial to making a good tater tot casserole. I used to put the cheese on top of the tater tots and I never liked it that way. Until one day….duh… I put the cheese UNDER the tater tots. It makes a world of difference. We like ALOT of cheese ..mmm.

tater tot casserole

6//Add the tater tots on the top. Now. Listen .We used to use just any ol’ offbrand tater tots until I made a startling discovery. The Ore Ida cripsy crowns are sooo much better than any other ones. No this is not a sponsored post. I promise you. It makes the difference. Crispy Crowns are rounder and flatter than a tator tot. They are just so much better on this casserole. Try it.

tater tot casserole

7//Bake for 40 minutes until hot and bubbly. Sprinkle a little salt on the top if you like.

tater tot casserole

Dish it up while it’s hot and enjoy.

If you want to kick it up a notch squirt some ketchup or mustard on top and add some dill pickles to the side. Basically treat it like a cheeseburger. My mouth is watering just thinking about it. My girls really like this one. It’s very kid friendly.

tater tot casserole

I hope you love it. Let me know if you try it.

Thanks for stopping by!

Chili Cheese Dip : Only 3 Ingredients

I know the Superbowl has come and gone and here I am with my tasty Chili Cheese dip recipe late to the party.  But I say whatevs..It is what it is.

I , of course, use the term “my recipe” loosely as this one is floating around pinterest at every turn. You can make this easy dip for numerous occasions aside from Superbowl Sunday. I have made it several times and it is always a crowd pleaser and tastes like you spent way more time than the 5 minutes it takes to throw it together and pop it in the oven. It is cheesy, creamy and warm. What more could you want in a dip?

So here it is, the 3 ingredient Chili Cheese dip.

chili cheese dip


-8 oz of original cream cheese ( you could also use fat free)

-1 can of Hormel Chili. (I used the kind with beans but there are various options)

– 2 cups Shredded Cheese- I used Mexican 4 cheese

– chips or crackers of choice


-Preheat oven to 375 degrees

-Spread the room temperature cream cheese in the bottom of your dish

-then spread the chili on top of that

-Next sprinkle cheese evenly across the top

chili dip 2

It should look something like the picture above. 

Pop it in the oven for 10-12 minutes or until the cheese is bubbling

chili dip 3

Excuse my stained dish, but it should look something like this. All melted and cheesy.

chili dip 4

Once it’s cooled. Dip with your chips of choice.

It is so addicting you guys. I hope you love it!

Easy Smoothie Recipe for kids

I have a super easy smoothie recipe for kids to share with you today! Most mornings I make a big smoothie to share with my 2 year old since she’s not a big veggie eater despite my efforts in that area. She has no idea that I stuff it full of green leaves and random veggies. Mwaahahaha.

The great things about smoothies is that you really don’t have to follow a certain recipe. Don’t have apples? Substitute pears or oranges… just use whatever you have in your fridge. As long as you have some green leafys, some fruit , maybe a veggie and then some liquid (water or milk) you are good to go.

Here is the general recipe that I follow most mornings because I have found this is the flavor that Emma likes best. Also it is worth mentioning that I use a Nutri Bullet. We bought it as a gift to ourselves last Christmas and use it for everything, even making baby food. But you certainly don’t have to own one to make smoothies. Any old blender will work.

smoothie 1


2 handfuls of baby spinach 

2 frozen banana halves

3 frozen apple slices

2 Frozen Carrot cubes 

2 handfuls of frozen blueberries


smoothie 2

Fill the blender with all the ingredients, then fill with enough water. I usually fill mine to just below the MAX line on my Nutri Bullet.

smoothie 3

Blend Away for a about a minute.

smoothie 4

Pour + Enjoy watching your toddler drink their fruits and veggies. Cup for toddlers found here

A few tips worth mentioning if you want to make smoothies regularly.

-Freeze all of the fruit that you use normally in your smoothies.

– Buy discounted bananas at your grocery store that are browning and then, peel, break in halves and freeze in gallon sized bags.

– Slice and peel apples and freeze in gallon bags.

-Wash and trim strawberries and freeze.

– For veggies that are harder to blend like carrots, I blend them before hand and freeze them in ice cube trays so they are easier to blend with your smoothie. Then I store the cubes like I would baby food.

– You could even do the same as above with Spinach or Kale

-Our favorite smoothie cups for toddlers. No spill and easy to clean. Here 

-Interested in trying the Nutri- Bullet? Go here.

What are your go to recipes for smoothies?