Everyone loves a great Crock-Pot or slow cooker recipe, and if it’s cheap and easy, that’s even better! I’ve made these Crock-Pot sweet chili chicken drumsticks several times in the last few weeks, and they’ve been a hit with our family. This recipe is one of my “Costco hacks,” because the main ingredients are a bargain at Costco.
I’m always looking for recipes that are simple, tasty and healthy, and this 30-Minute Chicken Chili is all of those things. It’s spicy and satisfying, and it cooks up quickly with just a few staple ingredients. My family loves my Smoky Chipotle Turkey Chili recipe, but this chicken chili is lighter and less expensive to make. It’s more of a broth-based soup than a meaty chili.
This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.
The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots.
If you’ve spent much time on our blog, you know we love rice and Mexican food. 5-Ingredient Spanish Rice is our most popular recipe, and Mexican or Southwest recipes always seem to be our favorites. This week I’m making another rice recipe that I absolutely love – Avocado Green Rice. If you’ve never had Green Rice (or Arroz Verde) before, you’re missing out, and the avocado just takes it to the next level.
This recipe gets its fresh flavor and touch of spice from cilantro, parsley, jalapeno, lime and garlic. I’ll be honest – this rice is actually great before you even add the avocado, but adding the avocado just gives it an extra kick. It adds a creamy texture that is so satisfying, and the avocado flavor complements the basic green rice perfectly.
Add this rice to tacos, use it in burritos or salads, or (if you’re me) eat it on its own. It’s so good, I could eat a big bowlful all by itself.
This Easy Garlic Parmesan Chicken is on my meal plan this week, and it’s one of my favorite quick and easy chicken recipes. I love making chicken breasts or cutlets for dinner because they’re so simple and versatile, but they don’t always turn out great. They dry out easily, and can sometimes be lacking in flavor. This recipe is great because it’s an easy weeknight dinner that’s a lot more flavorful than most chicken breast recipes, and doesn’t get dried out. The marinade is to die for, and it has a wonderful garlic-y, fresh flavor.
So, what makes this recipe especially easy? Instead of breading each piece of chicken by hand, you just have to quickly toast the breadcrumbs, then use them to top the chicken breasts. You don’t have to go through all the dipping and breading but you still get the satisfying texture and flavor of the breadcrumbs.
Chicken kabobs are one of my favorite weeknight dinners. They’re quick and easy to prepare, and very versatile. I have a couple of marinades that I really love, but these cilantro-lime chicken kabobs are one of my favorites. Most people think of kabobs as a summertime backyard bbq dinner, but because I make them year-round I’ve included both oven and grill cooking directions.
Earlier this week I made one of my favorite recipes: fresh homemade salsa verde. I made it as a treat for my family to snack on with chips, but of course I had to make a double batch so we could enjoy one of our favorite weeknight dinners the next day: salsa verde chicken enchiladas.
Chicken enchiladas are a staple in our house. Red enchilada sauce is my personal favorite, but my husband absolutely loves salsa verde on anything, especially enchiladas. This is one of my favorite chicken enchilada recipes because it’s easy, quick, and filled with cheesy, saucy goodness. These enchiladas only have 5 main ingredients, and they’re things I almost always have on hand.
Tomatoes, pesto and mozzarella cheese are a magic trio of ingredients you can use to flavor pasta dishes, stuff paninis, or top grilled chicken or steak. They’re also a perfect topping combo for this quick tomato tart made with two of my other favorite ingredients – frozen puff pastry dough and balsamic glaze. This tart can be pulled together in under an hour, not counting the time it takes for the dough to thaw. You can serve this tart as an easy weeknight dinner, or for lunch or brunch.
Meet my new obsession: Crispy Black Bean Tacos with Avocado-Lime Sauce. Born out of my favorite Best Ever Mexican Black Beans, this meal is easy, quick, and seriously delicious.
I love black beans in almost any form, but to me the real star of this recipe is the Avocado-Lime Sauce. Think of it as a cross between cilantro-lime dressing and guacamole. It’s absolutely perfect for dipping these tacos, or as a topping for burritos or salads.
I always seem to have the ingredients for this recipe in my kitchen, so this one is perfect for weeknights when I’m short on time. I love that the tacos are rich and crunchy, and the sauce is packed with fresh flavors.
If you want to try a sour cream-based sauce, or maybe serve two different sauces, these black bean tacos also taste great with Chipotle Lime Crema.
This recipe makes 12 tacos – enough for 6 servings, plus a little extra sauce. If 12 tacos is too many, this recipe is really easy to cut in half. But is there really such a thing as too many tacos?
This Chickpea and Spinach Curry is one of my all-time favorite vegan recipes. It’s packed with veggies, protein, and fiber, and it can be cooked from start to finish in 20 minutes.
Sometimes I make this curry as a quick weeknight dinner, but most often I actually make a batch and divide it into lunches for the week. It’s a perfect lunch because it holds up well in the fridge and it can be eaten by itself or with a grain or bread. One serving is one heaping cup (which feels like a lot) and it has 208 calories, 10g of protein, 9g of fiber, and a healthy serving of spinach.