Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Can I tell you something weird?  Sometimes I think that one morning, my alarm is going to go off and I’m going to be back in high school, living in my parents house and none of the last several years would have happened.  I wonder how it’s possible that I could be married, living in a house with two kids who I get to stay home with and love on every day.  And then I realize how very lucky I am, even with some very terrible twos going on with the toddler and an still inconsistent night sleeping schedule with the baby.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

I think this nonsense usually happens at the beginning of each month when I once again have to collect my dropped jaw because it cannot be that it’s February already.  It cannot be that my little ones are another month older, we’re that much further from Christmas {which I swear was still yesterday} and closer to summer {um, please? this cold and rainy So Cal weather is not fun…sorry East Coast…I’ll stop whining now}.  So yea.  Hi, February.  Let’s make some cute heart shaped crafts and move on to March so we can hurry along to heat and pools and beaches and fun.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Anyway, food blog.  Let’s talk recipe.  I’m trying to lighten it up finally.  Other than the sauce, this is a really healthy little recipe and the sauce isn’t half bad either.  I’ve heard you can make your own enchilada sauce but the one at Trader Joe’s is so good I haven’t tried.  And lazy.  So that.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

So the gist of it?  Make the inside of some really fabulous easy enchiladas in the slow cooker.  But instead of using those less-than-healthy tortillas, mix in some spaghetti squash, melt some cheese on top and call it a day.  It was totally delicious and everyone ate their weight in squash, which is a total victory.  The toddler ate her first helping and then said “Mommy, I demolished that chicken.  Can I have some more?” No joke, people.  She was quite a fan.  So it was a win in my book.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb chicken breasts
  • 1 can red enchilada sauce
  • 1 red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 2 spaghetti squashes
  • 1 T olive oil
  • 1 t salt
  • ½ t black pepper
  • ½ t chile powder
  • ¼ cup cilantro, chopped, plus some to garnish
  • 1 + ½ cup Mexican cheese
Instructions
  1. Place chicken, sauce, onion, beans and corn in the slow cooker and cook on high for 3-4 hours or low for 7-8 hours.
  2. Preheat oven to 400 degrees.
  3. Cut squashes in half, remove seeds, brush with olive oil and sprinkle with salt, pepper and chile powder.
  4. Place squashes cut side down and cook for 30 minutes. Turn skin side down and cook for an additional 10-15 minutes, or until easily shredded.
  5. While the squash is cooking, shred chicken in the slow cooker with two forks and stir in cilantro and 1 cup Mexican cheese.
  6. Remove squash from oven and shred.
  7. Mix shredded squash into chicken mixture.
  8. Place chicken and squash mixture back into the squash shells and top with remaining cheese.
  9. Cook for 5-10 minutes, until cheese is melted and slightly brown.
  10. Garnish with cilantro and enjoy immediately.

 

Taco Cornbread Casserole | Semi-Slow Cooker

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

File this one under “yum,” mmmk?  I’m earmarking this recipe and using it over and over and over again through the rest of the winter.  There’s nothing like the combination of the spicy tacos and the hot, soft cornbread to fill you with warmth and happiness when it’s chilly outside.

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Does this have to be a slow cooker recipe?  Probably not.  You could put everything together in a pan beforehand and just toss it in the casserole dish to finish it off.  But you guys know how I feel about my slow cooker.  And how I feel about keeping it easy in the evenings…I’d always rather get dinner mostly done around lunch time or while the kids are napping and be able to throw things together and enjoy family time at night.  And I’m a firm believer that using the slow cooker really coaxes the extra flavor out of your dish, especially in this case where you want to get that zesty taco seasoning deep into every single bite.

taco cornbread8

I always like to include little S in the cooking process when I can, and for this one it was great to have her “help” with the cornbread…which was basically just stirring up the mix and scooping it on top of the casserole.  When cooking with toddlers, my favorite piece of advice is to keep the tasks quick and simple. They don’t have to do much to get the satisfaction from helping.

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Just a note…I browned the meat ahead of time, but it’s not necessary if you don’t have time.  The meat will just have more of a grey-brown color if you go straight from raw into the slow cooker.  And you should cook it on high for an hour or two to get it cooked if you do it this way.

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Taco Cornbread Casserole | Semi-Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb ground beef, browned
  • 1 can pinto beans
  • 1 can corn
  • 1 small can sliced black olives
  • 1 small can green chiles
  • 1 cup red onion, chopped
  • 1 packet taco seasoning
  • 1 cup salsa
  • ¼ cup cilantro, chopped, plus more to top
  • 1½ cups shredded cheddar cheese, plus more to top
  • 1 box cornbread mix, plus ingredients on box to make cornbread
  • Additional cheese, red onions and cilantro, and/or sour cream, bbq sauce or avocados to top
Instructions
  1. Brown beef and place beef, beans, corn, olives, chiles, onion, taco seasoning and salsa in the slow cooker.
  2. Cook on low for 3-4 hours.
  3. Preheat the oven to 400 degrees
  4. Add cilantro and 1 cup cheese and cook for an additional 10 - 15 minutes, or until cheese is melted and combined.
  5. Drain excess cooking liquid and turn mixture into greased 9x11 pan
  6. Mix together cornbread mix and pour over the top of the beef mixture. Top with remaining cheddar cheese.
  7. Bake for 20 - 25 minutes, or until cornbread is cooked through and turning a golden brown.
  8. Enjoy hot and top as desired

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Spicy Taco Chicken Pasta | Slow Cooker

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

I don’t know about you, but sometimes spicy food is just what I need to warm up my soul when it’s getting a little chilly outside.  But I don’t always want to have to slave away in front of a hot stove to do it.  In fact, I don’t really ever want to slave away in front of a hot stove…even if it’s cold outside.  That’s what my crock pot is here for.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

So this one.  Taco.  Pasta.  Two staples in our house.  Put them together and it’s magic…and with just a little bit of extra effort your boring ol’ pasta or your simple ol’ tacos turn into something new, fun and exciting.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

And it was so easy…the toddler and I threw the ingredients into the slow cooker together after lunch {I cut, she pours…often into her mouth…}, I added a few things and popped some pasta on to boil right before dinner and voila!  Enough spicy goodness to enjoy that night and leftovers for many days to come.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

If your family isn’t as into “spicy” you can omit the green chiles, swap the pepper jack for cheddar, and opt for a low heat taco seasoning.  We usually dig it over here.  And we’ve convinced the toddler that milk helps if it gets too spicy {truth} so she ends up chugging down her often untouched milk on spicy food days.  #dontjudge

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

 

Spicy Taco Chicken Pasta | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 boneless skinless chicken breasts (I use frozen. If you use fresh, err towards the lower ends of the cooking time)
  • 2 red bell peppers, chopped into large pieces
  • ½ red onion, chopped
  • 1 can chopped tomatoes in juices
  • 1 small can green chiles
  • 1 packet taco seasoning
  • ½ cup greek yogurt
  • ¾ cup pepper jack cheese, plus more to top
  • 1 lb pasta, cooked according to package
  • Optional to garnish: pepper jack cheese, cilantro
Instructions
  1. Combine chicken, bell peppers, onion, tomatoes (including juice), green chiles, taco seasoning and broth in a slow cooker.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Shred chicken with forks or remove and cut into bite sized pieces.
  4. Stir in greek yogurt and pepper jack cheese and let cook for another 10-15 minutes, or until fully combined and cheese is melted.
  5. Stir in pasta until fully coated and combined.
  6. Enjoy hot and top with additional cheese or cilantro.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

The best weeknight dinners are the ones that are easy to make, packed with healthy ingredients, delicious, and make enough for leftovers {that everyone wants to eat} all week long.  This recipe has all of these awesome qualities.

As much as I wish everything could be made exclusively in the slow cooker, sometimes these things take a little extra finishing in the oven.  Because anything topped with melted cheese and stuffed with fluffy quinoa is a happy place for me.  And now that it’s getting a little cooler, it’s kind of nice to heat up the house a bit every now and again.

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

We’re going to call this one pseudo-healthy.  Because although it’s packed with super healthy ingredients like chicken, fresh veggies, greek yogurt and quinoa, I also put in lots of cheese.  If you want to tone down the cheese and ramp up the healthy factor, you’re more than welcome to and I’m sure it would still be delicious.  Just not as cheesy.

We found out something fun with this one…the toddler is developing quite a taste for limes.  We squeezed some fresh lime juice over the top and she devoured her portion, and then asked to taste the lime after.  She’s done this before and given us the usual sour face and handed it back, but this time, she sucked on the lime, squeezed some more on the rest of her food, and chewed on it again.  It makes my mouth pucker just to think about it.

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen...if you use fresh, cook on the lower end of the cooking time}
  • ½ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 2 medium zucchini, chopped
  • 1 can corn, drained and rinsed
  • 1 can chopped tomatoes with green chiles
  • 1 bottle salsa verde
  • 2 T honey
  • 2 T lime juice
  • 1 T garlic salt
  • 1 T cumin
  • 1 t chile powder
  • 1½ cups shredded green cabbage
  • ¼ cup cilantro, chopped
  • ¼ cup greek yogurt
  • 1½ cups cheddar cheese
  • 1 cup pepper jack cheese
  • 1¼ cup uncooked quinoa, rinsed and drained
  • Optional to garnish: chopped avocado or additional cilantro, lime juice, cheese or greek yogurt
Instructions
  1. Place chicken, onion, bell pepper, zucchini, corn, tomatoes, salsa, honey, lime juice, garlic salt, cumin and chile powder in the slow cooker and stir to combine.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Shred chicken with two forks.
  4. Preheat oven to 350 degrees
  5. Add green cabbage and cilantro and continue cooking for 10-15 minutes.
  6. Add greek yogurt, 1 cup cheddar cheese, ¾ cup pepper jack cheese, and quinoa and stir to combine.
  7. Spray a 9x11 casserole dish with nonstick spray.
  8. Pour entire contents of slow cooker into casserole dish {it should look a little soupy but the quinoa will soak up the excess moisture}
  9. Top with remaining ½ cup cheddar cheese and ¼ cup pepper jack cheese
  10. Bake for 35 - 40 minutes, or until quinoa has soaked up the juices and is soft and fluffy and cheese has browned.
  11. Enjoy hot, and garnish with avocado, cilantro, cheese or greek yogurt as desired

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites
Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

Southwestern Baked Salmon with Avocado Corn Salsa

You should Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites have seen my two year old with this dish.  First of all, she “helped” make the salsa and was ridiculously proud of herself.  I set up all of the main ingredients ahead of time and let her scoop and pour them into the bowl {and her mouth}, stir, and then put in the spices and mix it all up.  She had such a great time.

When Hubby came home, she couldn’t wait to tell him about the salsa that “I made.”  She happy ate hers without any complaints or picking through it when it came time for dinner.  I guess it’s really true what they say about letting your kids help in the kitchen.  The more invested she is in the food, the less picky she is and the more she enjoys eating it.

Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites

And then the salmon.  The kid is a fan of salmon but holy smokes she couldn’t get enough of it.  She inhaled her small portion and went on to beg Hubby and I for more of ours.  But we weren’t giving it up.  The spice blend on this one was just perfect to give it that southwestern flavor and a little kick without being too spicy or overpowering.  It was a winner.

Did I mention this is a totally healthy one?  It’s basically salmon and veggies with some delicious spices.  And we had some leftover salsa which was just delish on its own or on top of a salad for a snack or lunch in the days after.

Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites

Southwestern Baked Salmon with Avocado Corn Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 lb salmon
  • 1 T + 1 t olive oil
  • 1 t + 2 T lime juice
  • 1 t + 1 t black pepper
  • 1 t + 1 t salt
  • 1 t + 3 t garlic salt
  • ½ t + 1 t ancho chile powder
  • 1 t cumin
  • ½ t coriander
  • 1 cup corn
  • 1 cup black beans
  • ½ cup red onion, chopped
  • ¼ cup cilantro, chopped
  • 1 avocado, chopped
Instructions
  1. Preheat oven to 375
  2. Place salmon on a parchment lined baking dish.
  3. Drizzle with olive oil and 1 t lime juice.
  4. Combine 1 t black pepper, 1 t salt, 1 t garlic salt, ½ t ancho chile powder, cumin and coriander in a small bowl. Sprinkle over salmon.
  5. Bake for 30-35 minutes, until cooked through.
  6. While the salmon is cooking, make salsa by combining corn, black beans, red onion, cilantro, avocado, 1 t olive oil, 2 T lime juice, 1 t black pepper, 1 t salt, 3 t garlic salt and 1 t ancho chile powder in a medium bowl.
  7. Serve salmon hot, topped with cold salsa. Garnish with additional cilantro if desired.

Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

When I was pregnant with my toddler, I put together some freezer meals for the slow cooker for those first few weeks of parenthood from recipes that I found on my blog and online.  And, boy, was I glad that I did it.  The first few weeks were such an adjustment with sleep deprivation and getting into a schedule…I honestly barely remember a lot of it, but I do remember being happy that I had food in the freezer that I could pop in the crock pot, throw over some rice at the end of the day and be done with.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

So naturally, with baby #2 right around the corner, I went back through my recipes and came up with some favorites for this time around.  Some I used last time and loved so much that I wanted to do them again.  Others are some of my new recipes that are freezer friendly and are perfect for our little family {the pics throughout this post are the finished product from some of my favorites that are included on the list}.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites I made sure that all of them would be happily eaten by my toddler this time around too.  And that, for the most part, they’re relatively healthy or at least well rounded with protein and veggies to keep her going in the midst of this transition too.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

In terms of modifying the linked recipes to become freezer friendly, I put everything in the freezer bag that would normally go into the pot at the beginning of cooking time.  Then, I put a note on each bag listing what I needed to finish it off, which is what was added in the last hour of cooking or what the dish was served over…most of the time this is dairy, more delicate produce like cilantro, and rice or quinoa.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

This way I can either plan ahead, go to the market, and grab the extras for a couple recipes for the week, or can pop the food into the crock pot in the morning and make a quick stop at the grocery store for whatever I need through the day to top it off at night.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

The best part about this time around?  I’ve got mom friends who were totally into this idea too and due around the same time.  I may have looked like a little bit of a nut in the Target line {see the below picture of my kitchen pre-assembly…} buying enough cans of beans for each of us, but it was worth it.  They came over, the kids played {i.e. created complete chaos in our house}, and we put our bags together.  They all came together in less than two hours, which was a major accomplishment.  It was a total blast and I’ve got some more fun brewing about the freezer meals and parties coming soon!  But for now, here’s a list of some of the recipes that were easily converted to freezer meals this round.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals For New Moms

Cheddar, Potato & Asparagus Soup
Chicken Taco Soup
Jalapeño Black & White Bean Chicken Chili
Russian Chicken
Honey Balsamic Chicken Sliders
BBQ Buffalo Meatballs
Coconut Vegetable Curry
Sweet & Sour Meatballs
Veggie Quinoa Tacos
Thai Peanut Butter Cashew Chicken
Beef Lettuce Wraps
Italian Veggie & Sausage Soup 12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

Vegetarian Enchilada Pizza

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This recipe was not meant to be blogged.  It started off as quesadillas…an easy, weeknight meal that we go for a lot in our house.  And of course I wanted to add some veggies, because I we all need them.  Especially the toddler.  But then when I hunted around and found all of the ingredients, a wonderful match was made in my brain.

Why not put together two of my favorite things??  Enchiladas and pizza?!?  Oh heck yea.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

And when those quesadillas came out of the oven looking all crispy and delicious, I knew they would make the perfect “stuffed crust” for this scrumptious creation.  I may never have a normal quesadilla again.

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

This fabulous little vegetarian dish made a fantastic dinner for hubby, princess and I, but I can also see it being a great little flatbread style app for your next fiesta.  I don’t know about you, but I’m always looking for something easy and quick that looks pretty on a plate for a party.

That is, if you can keep from eating them long enough to serve them to the guests…

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

 

Vegetarian Enchilada Pizza
Author: 
Recipe type: Entree, Appetizer
Cuisine: Mexican, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 pizzas
 
Ingredients
  • 4 large flour tortillas
  • 1 cup shredded pepper jack cheese
  • 2½ cups shredded cheddar cheese
  • 1 t olive oil
  • 1 t preminced garlic
  • ½ red onion, chopped
  • 1 zucchini, chopped
  • 1 can black beans, drained
  • 1 cup shredded cabbage
  • ¼ cup cilantro, plus more to top
  • 1 t salt
  • 1 t black pepper
  • 2 t cumin
  • 1 t chile powder
  • 2-3 T red enchilada sauce
Instructions
  1. Preheat the oven to 350 degrees
  2. Cover a baking sheet with parchment paper and lay out two tortillas on the baking sheet.
  3. Sprinkle pepper jack cheese and 1 cup cheddar on top
  4. Lay a second tortilla on top of each
  5. Bake for 5 minutes, and set aside
  6. While the tortillas are baking, heat olive oil, garlic and red onion in a medium pan for 3-5 minutes, until fragrant
  7. Add zucchini, black beans, salt, pepper, cumin and chile powder and cook for an additional 5-7 minutes
  8. Add cabbage and cilantro and cook for an additional 5-7 minutes, or until cabbage has softened and all ingredients are fully combined. Remove from heat.
  9. Spread vegetable mix evenly over tortillas
  10. Drizzle enchilada sauce over vegetable mix
  11. Sprinkle remaining cheddar cheese on top of pizzas
  12. Bake for an additional 5-7 minutes, or until cheese has browned
  13. Serve immediately

Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites Vegetarian Enchilada Pizza | Little Kitchen, Big Bites

Sweet Corn & Bacon Salad

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Before you think I’m going all soft posting a salad, let’s focus on the second word there.  Bacon.

This sweet little side dish also doubles as a delish topping to a lightly seasoned fish, or a butt kicking dip for chips.  Hubby likes to say that salsas have reached the peak of their goodness and can’t be improved on.  But then I showed him this.  Because, bacon.  Let’s say his stance is wavering.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

The bacon gives something smokey and fun to an otherwise run of the mill corn salsa.  It’s a perfect little twist on the tradition.  And, because I only used about half the pack, we had a few extra pieces of bacon to snack on afterwards.  I’m pregnant.  Don’t judge.

One more fun bacon fact {because I guess that’s all this post is going to be about. Don’t judge.}.  Did you know that you can cook bacon in the oven??  It’s my new favorite way to do it.  Simply line a cooking sheet with foil or parchment and stick a cooling rack {the kind you cool cookies on} on top.  Preheat the oven to 400 degrees, line up the bacon on the cooling rack, and bake for 15 – 20 minutes {start checking a little earlier if your oven runs hot}.  Let it cool a little, transfer to a paper towel to pat dry, and enjoy.  It’s perfectly crunchy and delicious every time and you save yourself the annoyance of burning yourself with hot grease and smelling like bacon for the rest of the day.  Awesome, right?  You’re welcome.

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

 

Sweet Corn & Bacon Salad
Author: 
Recipe type: Salad, Side
Cuisine: American
Prep time: 
Total time: 
 
Ingredients
  • 4 cobs of corn, cooked and cut off of the cob, and chilled
  • 5 pieces of bacon, cooked well and crumbled or chopped, and cooled
  • ¼ cup cilantro, chopped
  • ½ red onion, chopped
  • 2 T olive oil
  • 1 T lime juice
  • 1 T garlic salt
  • 1 t black pepper
  • 1 t chile powder
  • Additional salt and pepper to taste, if desired
Instructions
  1. Combine all ingredients in a medium bowl and stir to combine
  2. Serve cold

Sweet Corn & Bacon Salad | Little Kitchen, Big Bites

Healthy Fiesta Chicken Soup | Slow Cooker

Fiesta Chicken Soup | Slow Cooker

I feel like I always default to Mexican recipes when I want to make a big batch of something.  There’s something about all of the spices and delicious heat that gets me every time.  I rarely find one that I don’t like.

Here’s a little menu planning tip that I use {this may be really obvious, but I feel like sometimes you forget to do the most obvious things until someone reminds you}.  I always start with the biggest batch of something on a Monday, so that we have leftovers for multiple days afterwards to get through the week.  Then I don’t have to worry about supplying lunches as much until later.  I often make a box of pasta on Wednesdays and that will last through the rest of the week if the other recipes don’t.  Voila, lunches for three for the week.

Fiesta Chicken Soup | Slow Cooker

So, getting back to it, the Monday meal usually ends up being something Mexican.  Like this soup.  Because I know that I {and the kid and the hubby} will eat it for multiple days in a row without complaining.  Or leaving it in the fridge and grabbing something else.

This recipe is pretty much as healthy as it gets, which is one of the awesome things about soups.  You can throw together a bunch of veggies, lean meat, some chicken broth and some spices and everyone will eat them by the spoonful without dissecting every little ingredient and only eating this part or that part.  Am I the only one who feels like they’re often rinsing plates with only the veggies left stuck to them?

Fiesta Chicken Soup | Slow Cooker

The other awesome thing about soups is…holy smokes it’s September tomorrow guys!  So I officially can make them without being that person who makes soup in the middle of the summer.  And if you’re not that person, save this one for another month or two, when the chill comes back into the air.  You’ll thank me then.

It was also absolutely delicious, and made a great amount of leftovers for us for the rest of the week.  So it was clearly a win, win.  Oh, and a throw in and go slow cooker recipe.  So win, win, win.

Fiesta Chicken Soup | Slow Cooker

 

Fiesta Chicken Soup
Author: 
Recipe type: Entree, Starter
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 boneless, skinless chicken breasts {I use frozen}
  • 2 bell peppers, chopped
  • 2 zucchini, chopped
  • ½ red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chiles
  • 1 packet taco seasoning
  • 1 t olive oil
  • 1 T lime juice
  • 1 T preminced garlic
  • 2 cups chicken broth
  • ¼ cup cilantro, chopped, plus more to garnish
  • Optional: cilantro, avocado and light mexican blend cheese to garnish
Instructions
  1. Combine all ingredients except cilantro in the slow cooker and stir to combine.
  2. Cook for 4-6 hours on high or 6-8 hours on low {less if cooking with fresh chicken rather than frozen}
  3. Shred chicken with forks
  4. Stir in cilantro and let cook for another 5-10 minutes
  5. Serve hot, and top with cilantro, avocado, and cheese as desired.

Fiesta Chicken Soup | Slow Cooker

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