What’s For Dinner!? Chuck Roast and Vegetables (In the Crockpot!)

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I’ve been ALL about my crockpot lately. There’s just something about being able to throw your food in, and basically forget about it! Hours later, and you’ve got dinner on the table. I decided to make this very cozy comfort meal for my family and me, and of course it was another success at the dinner table. Now, because I opted to just throw everything in the crockpot, and forget about it, there was no hassle for me, it just cooked all day, and again, it turned out GREAT. From start to finish this meal took me about 15 minutes to prep, and about 5 ½ hours give or take (Who really knows with a crockpot!) on high to cook.

INGREDIENTS
1 Large Roast ( 3lb Chuck Roast)
½ Yellow Onion (cut into chunks)
1 (16oz) bag of Baby Carrots
2-4 cups Beef Broth
1 Clove of Garlic (Minced)
2lbs Red Potatoes (about 4 Large)
2 stalks of celery
Salt
Pepper
Onion Powder
1tsp Thyme
1 sprig of Rosemary
Garlic Powder

DIRECTIONS
1. Prep your veggies for cooking. Chop your celery. Wash and cut your potatoes into large chunks. Cut your yellow onion into chunks (Whatever size you’d prefer!) and mince your clove of garlic.
2. Whisk your seasoning. Season your roast with salt and pepper, garlic powder, onion powder, and thyme. Brown in a pan over medium heat. Add to your crockpot with your chopped veggies and minced garlic.
3. Add your sprig of Rosemary, and cover your roast and veggies with beef broth. Season your crockpot.
4. Occasionally check in on your roast and cook until tender, and your veggies are soft. Lightly pull apart.
5. Enjoy!

Notes: You can choose to peel your potatoes (I didn’t) and you can also use other options other than red potatoes, that’s just what I preferred. For larger roasts, and larger parties to feed, double the recipe, and increase your cooking time.

 

For more recipes from The Chic Kitchen, check them out here!

 

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What’s For Dinner!? Mushroom Chicken. In the Crockpot!

Crockpot Mushroom Chicken Recipe - Chic and Domestic

As you can tell, I’ve decided to bust out my crockpot! This Mushroom Chicken came out delicious. I mean, DELICIOUS. For all of my lazy cooking days, my crockpot has saved my life time and time again. It’s easy, it’s convenient, it doesn’t turn my kitchen into a hot box, it’s just great all around. I wanted to cook something that could be thrown into the crockpot, I also wanted to use the chicken that I already had in my freezer, but I also wanted something that we haven’t had before. This ended up being the perfect solution. I paired this meal with mashed potatoes and spinach, but this can definitely go great with anything you have on hand as an alternative. From start to finish, I think this chicken took 10 minutes to prep, and 2 ½ to 3 hours in the crockpot to cook. I also took about 8 to 10 minutes to sear my chicken on both sides before adding it to the crockpot.

INGREDIENTS

Olive Oil
3 large Chicken breasts
Mushrooms (Sliced or chopped)
½ Yellow Onion
2 Cloves of Garlic (mined)
OR Garlic Powder
1 (16oz) Cans Chicken Broth
1tsp Paprika
Salt
Pepper

DIRECTIONS

1. Chop your yellow onion, and slice or chop your mushroom (Preference)
2. Add 4 teaspoons of Olive Oil to pan over medium heat. Add minced garlic.
3. Season your chicken and add to pan. Sear on both sides for 4 or 5 minutes until brown. Do not cook thoroughly.
4. Add your seared chicken to your crockpot, along with mushrooms and onions. (TIP: If you prefer a more sautéed flavor, feel free to sautéed your mushrooms and onions FIRST before covering your chicken)
5. Season your crockpot with salt and pepper.
6. Add chicken broth to your crockpot. Enough to cover the bottom.
7. Cover and cook for 2 ½ to 3 hours on high heat.
8. Pair with side dishes. Enjoy!

 

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What’s For Dinner!? Chicken Tortilla Soup. In the Crockpot!

Crockpot Chicken Tortilla Soup Recipe - Chic and Domestic

This chicken tortilla soup was so perfect for dinner this week! I was really in the mood for soup, but also in the mood for anything with cilantro (mmm, cilantro). Lucky me, I also caught a great deal at Walmart on 3 packs of chicken breast, and utilized a lot of what I had on hand. I had an extremely busy week so I opted to just throw everything in the crockpot, and forget about it. No hassle for me, it just cooked all day, and it turned out GREAT. I periodically checked the chicken after an hour or two, and shredded it before combining it with everything else still in the crockpot. From start to finish this meal took me about 10 minutes to prep, and about 5  hours give or take (Who really knows with a crockpot!) on high to cook.

INGREDIENTS
2 large Chicken breasts
2 cans Black beans
Fresh Cilantro
2 cups Frozen Corn
3 Cloves of Garlic (mined)
1 (16oz) Can Petite Tomatoes
½ Yellow Onion
2 (16oz) Cans Chicken Broth
2 cups Water
2 tbsp Lime Juice
2 tbsp Chili Powder
1tsp Paprika
Salt
Pepper
2 tbsp Cumin
Cayenne Pepper (If you like spicy!)
Tortilla Strips
Cheddar/ Monterey Jack Cheese

DIRECTIONS
1. Season your chicken breast and place them at the bottom of your crockpot.
2. Add in you diced onions, black beans, corn and petite diced tomatoes.
3. Season your crockpot with salt and pepper.
4. Add in your chicken broth, and water.
5. Occasionally check in on your soup, season your soup to taste.
6. Garnish your finished soup with tortilla strips, cilantro, and cheese.

 

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Freezer Meals For Beginners

I’ve decided to write this Freezer Meals for beginners post because I’ve been so inspired lately to save money, and stay on top of my meal planning, and meal prep whenever I can that I’ve decided to revisit the idea of creating freezer meals. I’ve tried freezer meals in the past, and I found it both effective, and convenient for my family. As a busy mom, I’m game for anything that saves me a bit of time and headache, plus it gave me some of the most flavorful meat I’ve ever cooked. I meal plan, I meal prep, but sometimes I just want to sit pack and tap in to my inner crockpot mom.

The weather is changing, Fall is here, so it’s definitely a good time to break out the crockpot to add that bit of extra convenience, to some already easy cooking. Some of my favorite type of freezer meals to make are things like soups, or chicken and veggies that can easily just be thrown into the crock pot to either warm up, or cook. It’s even more convenient to be able to just fill it up, set it, and forget it.

If you’re interested in the freezer meal life, there are a few things you’re going to need to know to get you started. Freezer meal prepping is definitely what you make it. You can freeze 101 crockpot meals, 25 different kinds of marinated meats, 10 different lasagnas and casseroles, or 5 different types of pancakes and breakfast burritos. The possibilities are endless!

1. Create a menu
Do this 2-3 days in advance. You need to already have in mind what you’ll be preparing so you can get your shopping done, prep, cook, freeze, and relax. Keep your menu simple, or at least simple to you. I like to do mostly meals that are family favorites, easy things that I’ve made a dozen times and could probably cook in my sleep. I do one or two new meals, sometimes more depending on how many meals I plan to freeze.

2. Create a grocery list
Creating a grocery list is always one of the most important things to do before walking into any grocery store. I can’t stress this enough. Make sure you walk in with a game plan on tackling the store. Look over your planned menu and write down everything you’ll need. Since you’ll be prepping large amounts of food all at once, when you come across duplicate ingredients, make sure to make note that you need multiples. Also, make sure to add what you’ll be needing for storage. Ziplock bags, labels, permanent markers etc.

3. Schedule your time
As a busy mom, my time is very precious. I like to bust out all of my freezer meals in a day, because that simply works for me. If you have only a few blocks of time spread out over the course of a few days, that’s fine too. It just means that you’ll be prepping differently. Instead of prepping full meals all at once, you might have to increase the amount of food that you’re already cooking and save and freeze your leftovers to build up a stash over time. There’s nothing wrong with starting small.

4. Organize ingredients for prep
Now it’s time for the fun part. Prep all of your ingredients that you’ll be using. This means trimming, chopping, and slicing your meat, chopping all of your veggies, shredding cheese, whatever you can think of that you’ll be needing for prepping and cooking.

5. Separate your ingredients for meals
Separate all of your ingredients needed for your freezer meals. I like to bag any meat first to get all of the messy business over with to make sure I’m not touching other things in my kitchen. Depending on how you plan to go about freezing your meals, (cooking or just prepping) will determine what comes next. You’ll either separating your ingredients, cooking and freezing, or separating your raw ingredients and preparing them to freeze. For more detailed help on how to store freezer meals like a BOSS, click here.

If you’re interested in some new ideas for your freezer meals, get some inspiration here on my Pinterest page (Be sure to follow me!). The possibilities are endless. Marinated meats, shredded chicken or beef for tacos, turkey meatballs, buffalo chicken, fajitas, soups and stews etc. As I’ve said before, you can make freezer meals whatever you need it to be to fit your household. Once you start and realize how convenient it is, you might not ever stop!

Freezer Meals For Beginners - Chic and Domestic
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What’s For Dinner!? Vegetable Stir Fry

A great way to get in your intake of veggies and eat your colors is to whip up a good stir fry. You can incorporate any kind of veggies that you like, and serve them over rice, noodles, or just eat them by themselves. The ingredients I used were just some of my favorites, and also what I had on hand, but you could also try things like mushrooms, eggplant, carrots, the list goes on. I have so much rice that I need to use up, so I’ve been planning a lot of meals that pair easily with that. I made this meal with limited ingredients this time, nothing too elaborate, because I was aiming for dinner to be quick, simple, and to the point. From start to finish, this meal took me about 30 minutes to prepare, and surprisingly my toddlers had no problems eating their veggies, which is always a plus in my book!

INGREDIENTS
Soy sauce
2 tsp. sesame oil
3 cloves garlic, minced
4 tsp. finely minced fresh ginger
Kosher salt
Freshly ground black pepper
Green Pepper
Red Pepper
Yellow Onion
Brocolli
Zuchinni
Sesame Seeds, for garnish
Sliced green onions, for garnish
White or Parboiled Rice

DIRECTIONS
1. Chop and prep your preferred veggies.
2. Add sesame oil to your pan over medium heat, and start by adding in your larger veggies (Peppers, zucchini, onion), little by little. (You don’t want to add too much at one time, because it will start to make your vegetables soggy, and nobody wants that!). Cook until they start to soften.
3. Continue this process of cooking your vegetables to your liking, and adding in things like onions
4. Season your stir fried vegetables with salt and pepper to taste, minced garlic, and ginger, and continue to stir your vegetables.
5. Add soy sauce, and continue to cook for 3 minutes.

 

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