Recipe Review: Slow Cooker Fiesta Chicken

IMG_0517Crock-pot meals usually scream winter to me. I’m rethinking that. I enjoyed this dish in its pure form, but I’ve read it can be put on top of nachos, in a taco, or even a burrito. Enjoy!

From the Cookies and Cups website


  • 2 to 2-1/2 lbs. chicken breasts, fat trimmed
  • 2 (14 oz) cans diced tomatoes, undrained (I used 1 (28oz.) can)
  • 2 (10 oz) cans corn, drained (I couldn’t find 10oz. cans, so I used 2 (15oz) cans)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 pkg taco seasoning mix


  1. Combine all ingredients in your slow cooker.
  2. Cover and cook on high for 4-5 hours or low for 8 hours.
  3. Chicken will be very tender when ready.
  4. Shred chicken with a fork and stir to combine.
  5. Serve alone or over rice, topped with cheese and a dollop of sour cream.


Recipe Roundup: Cheesy Honey Mustard Chicken

unnamedMy quest to find delicious non-dry boneless, skinless chicken breast recipes continues. And I finally found one that is good enough to share. Also, with all things in the recipe department–I changed a few things. Enjoy!

Cheesy Honey Mustard Chicken
From Plain Chicken

4 boneless chicken breast*
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
lemon pepper to taste
4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)**
1 cup shredded mozzarella cheese

(Tara’s Tips: *So I didn’t use regular chicken breasts, I used thin sliced. Everything still turned out yummy, but I think regular thick cut chicken breasts would absorb more of the marinade because it makes so much. **That note next to the bacon is NOT my note. I have no idea what a yellow bag of bacon bits is. I fried up 4 slices of bacon and then chopped them up.)


  • Preheat oven to 375.
  • Season chicken breasts with lemon pepper.  Place in 9×13 baking dish.
  • Combine honey, mustard, lemon juice and paprika.  Pour over chicken.  Bake for 20-25 minutes.
  • Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese.  Continue to bake until cheese is starting to brown (about 10 minutes).

Recipe Review: Baked Fried Chicken

unnamedA friend of mine posted this recipe on Facebook and I was intrigued. I always struggle with finding good recipes for chicken breasts. I know they’re healthy–but I don’t like white meat and I feel like they always come out dry and bland. So by all means, if you have some good chicken breast recipes, please, let me know! At any rate, I gave this one a try and it was really pretty good. It was originally called KFC Baked Fried Chicken. I don’t know if it compares to KFC, but it was tasty.

Baked Fried Chicken
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

  • 1/2 tsp. Salt
  • 1 T Season All
  • 3/4 tsp Pepper
  • 1 c. Flour
  • 2 tsp. Paprika

1. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.

2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

4. Place each piece of chicken in the pan.

5. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.


Tip: I used skim milk and found the chicken to be a little dry, but not a deal breaker. A friend of mine suggested buttermilk next time. And I used chicken breasts and not the strips.

Recipe Review: Spinach and Ricotta Turkey Meatloaf

IMG_0972One of the things I love to do–other than read and then share reviews on this blog–is cook (and eat). I’m always trolling websites, cooking shows, family, friends, social media–you get the picture–for something new to make. As my blog continues to evolve, I decided to start sharing more of the recipes that I try and love.

I found this recipe on Pinterest. It traced back to Meredith Steele’s site, In Sock Monkey Slippers a site I have started following. Thanks Meredith! The meatloaf was flavorful, moist, and overall yummy. I confess that I added more than the recommended amount of mozzarella on top, I made sure the loaf was completely covered. Enjoy!

IMG_0975Spinach and Ricotta Turkey Meatloaf
serves 6 
  • 1 pound lean ground turkey
  • 10 ounces frozen spinach, thawed and squeezed dry*
  • 1 cup ricotta cheese, part skim
  • 1 cup Parmesan cheese, grated
  • 1 egg, beaten
  • 1/2 cup bread crumbs, preferably wheat
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • heavy pinch fresh grated nutmeg
  • 1 cup marinara
  • 1/3 cup mozzarella cheese

*Thawed frozen spinach carries a lot of excess water. Before using the spinach for this recipe, gently squeeze the water from the spinach with your hands or by placing the spinach in a towel and pressing the water out.

1. Preheat oven to 350°F. In a large bowl combine the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, pepper, and nutmeg until mixed. It’s best to do this with your clean hands.

2. In a baking dish lightly greased or lined with parchment paper, form the turkey mixture into roughly a 3 to 4 inch thick loaf. Next, evenly pour the marinara over the loaf and top with mozzarella.

3. Place in the oven and bake for 50 minutes. Once the meatloaf is finished, remove from the over and let rest for 5 minutes before serving. Serve with roasted potatoes and a salad perhaps.