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.

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
Onion Powder
1tsp Thyme
1 sprig of Rosemary
Garlic Powder

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.


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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.


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


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.

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
2 tbsp Cumin
Cayenne Pepper (If you like spicy!)
Tortilla Strips
Cheddar/ Monterey Jack Cheese

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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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!

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
Sesame Seeds, for garnish
Sliced green onions, for garnish
White or Parboiled Rice

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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Din For $10, Shrimp and Broccoli Alfredo

All “Din for $10” meals and entrees cost $10 or less to make (Assuming that you have a few staple herbs and seasonings), and all recipes make enough to feed a family of 4 or 5.

This simple meal cost me exactly $9.88 to make. All of my ingredients were purchased at my local Walmart, and fed my family of 5, with leftovers.

Penne Noodles $1.00
Alfredo Sauce (22oz.) $2.58
Frozen Broccoli $1.92
Frozen Shrimp $4.38

The cost of fresh broccoli (Which I actually prefer) was actually still in budget to buy, but my store was actually restocking their produce so I settled for the next best thing. No problem though! Dinner still turned out just fine.

In a few easy steps, start with boiling your pasta noodles of choice. I used penne noodles just because it’s always easier for my kids to eat. Drain and cool.

In another pan, cook your shrimp and season to taste (Salt, Pepper, Garlic Powder) and add in your frozen broccoli to cook thoroughly.

Add your shrimp, broccoli, and cooled pasta to a large pot. Add in your jar of alfredo sauce, and give time for your ingredients to soak up their flavors.

Season your finished dish to taste.


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