Category: Recipes: The good, the bad, & the inedible.

Easy Cheeseburger Sliders

Easy Cheeseburger Sliders

Posted on by Kelley Elmore

Let me start this off by saying that these are AMAZING! They were so easy, cheesy, and delicious! They aren’t exactly healthy but totally worth it.

Ingredients:

  • 1lb hamburger meat
  • 1/2 yellow onion, diced
  • provolone cheese slices
  • Hawaiian rolls (12 pack)
  • salt, pepper, garlic powder
  • melted butter
  1. Saute the onions, brown the meat, add the seasonings to taste
  2. Cut the whole pack of rolls in half
  3. Add provolone cheese to the bottom half of the rolls
  4. Use a slotted spoon to add the hamburger meat right on top of the cheese
  5. Top the meat with another layer of provolone cheese
  6. Place the top of the rolls on top of the cheese and baste the rolls with melted butter
  7. Bake at 350 degrees for 10 minutes
It’s easiest to put your hand on top of the rolls while you slice them down the middle.
This is what you will end up with.
Make sure to add cheese underneath and on top of the meat.
If you don’t have a basting brush, the back of a spoon works just as well.
They came out so good!
Husband and kids approved!
Easy Chicken Pot Pie Soup

Easy Chicken Pot Pie Soup

Posted on by Kelley Elmore

With the weather finally getting colder, I am ready for some home made soup and warm bread. And there is NOTHING better than coming home from work and having dinner ready for you. The tricky part can be getting everything chopped and in the crockpot before work if you are crunched for time. To make this recipe even simpler, I cut up all of the vegetables the night before and left them in a Tupperware container in the fridge. Before heading out the door the next morning, I lined the crockpot with a slow cooker liner for easy clean up. (Side Note: If you have never used these, you are missing out! They are typically in the same aisle as the tin foil but you can order them from Amazon here https://amzn.to/37mOUNg No more scrubbing the slow cooker at night. Just put your leftovers away, lift the liner out, and toss it in the trash. Simple.) After lining my crockpot, I added all of the ingredients and set the temperature to low. That’s it. Then when you get home from work, it’s done. Have I mentioned how much I love my crockpot?

Ingredients:

  • 3-4 chicken breasts
  • 1 yellow onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 can of Cream of Chicken soup
  • 1 cup of chicken broth
  • 1 can of corn
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 Tbsp Oregano
  • Your favorite frozen biscuits

Directions:

Line your crockpot for easy cleaning later, drop everything (except the biscuits) into the crockpot. Cover it and set it on low for 8-10 hrs. Shred the chicken breasts with two forks and stir everything together. Bake the biscuits per the instructions on the package. Top each bowl of soup with a biscuit. This is what makes it really taste like a chicken pot pie. Or, if you are like my kids and can’t fathom the idea of putting them together, you can leave your biscuit on the side. Enjoy!

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole

Posted on by Kelley Elmore

This is a family favorite! And by that, I mean something that my picky kids will actually eat. If your chicken is made ahead of time, it makes it a pretty quick meal to put together. Check out this post on how to make shredded chicken in the crockpot for casseroles like this http://www.littlesliceofimperfection.com/?p=1579

Ingredients:

  • 2-3 cups of Precooked shredded chicken
  • 10.5oz can of cream of mushroom soup
  • 1/2 cup of sour cream
  • 2 sleeves of Ritz crackers
  • 1 stick of butter

Directions:

  1. Spray a glass casserole dish with nonstick spray and preheat your oven to 350 degrees.
  2. Add the shredded chicken, soup, and sour cream right to the casserole dish and mix it all together.
  3. In a separate bowl, melt the stick of butter in the microwave.
  4. Crumbled both sleeves of Ritz crackers and add it to the bowl of melted butter. Mix it together and layer it on the top of your casserole.
  5. Bake for 30 minutes and Enjoy!
Best Weeknight Dinner Hack!

Best Weeknight Dinner Hack!

Posted on by Kelley Elmore

When it comes to weeknight dinners, I have to make it as easy and planned out as possible. If I work all day and then have to decide what to make and run by the store, I will waste money on take out most of the time. This simple trick will help you save money and shorten the actual cook time, giving you a base for at least three different meals. #yourewelcome

Before I leave for work Monday morning, I add the below items to my crockpot and set it on low for 8 hours.

Ingredients:

  • Pack of boneless/skinless chicken breasts (6-8 breasts)
  • 1 cup chicken broth
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 1 teaspoon of garlic & herb seasoning
  • Reynolds Slow Cooker liner

The key is the slow cooker liner. If you use one of them, you won’t even need to scrub the crockpot later! Just wash the lid. Add all of the ingredients, set it on low, and forget it for 8 hours.

Then, you’ll have this! Nice, moist, flavorful shredded chicken to use for a few meals. I usually separate it into three different Tupperware containers to use for different dinners. It’s great for soups, casseroles, or you can add it to salads throughout the week. When you come home from work, you can make pasta, add Alfredo sauce and the chicken and you have chicken Alfredo in no time! Another night you could make my favorite Ritz cracker chicken casserole (pictured below). Follow this link for the recipe: http://www.littlesliceofimperfection.com/?p=1599 The possibilities are endless!

Not exactly low carb, but it’s delicious!

I hope this helps you to simplify a few weeknight dinners so that you have more time for the things you enjoy instead of slaving over a stove every night!

The Perfect Weeknight Meal

The Perfect Weeknight Meal

Posted on by Kelley Elmore

For weeknight dinners, “easy” is the name of the game! This meal is both simple and healthy so it’s definitely a win! Not to mention, you’ll only have to clean the one pan and the cutting board, unless of course you spend the extra money and get all of your vegetables precut. Or you could cut all of the vegetables ahead of time and store them in the fridge until you are ready to use them. I’m all about simplifying!

You can use whatever vegetables you like but I tend to stick to zucchini, carrots, red potatoes, peppers, broccoli, and cauliflowers. I happened to grab the precut broccoli and cauliflower because it was on sale.

Ingredients:

-Sausage (I get turkey sausage but you can get whatever kind you like)

-Preferred Vegetables (broccoli, zucchini, carrots, potatoes, peppers, etc.)

-1 tablespoon of olive oil

-2 Teaspoons Mrs. Dash Garlic and Herb

-2 Teaspoons Garlic Salt

-Sprinkle of parmesan cheese

Directions:

  1. Line pan with tin foil for even easier clean up.
  2. Chop veggies and sausage however you’d like. (Pro tip: Denser vegetables like potatoes and carrots should be cut smaller to make sure they are cooked thoroughly.)
  3. Pour olive oil over mixture and add seasoning.
  4. Top with a sprinkle of parmesan cheese
  5. Bake at 400 degrees for forty minutes, stirring halfway through

To keep it low carb, I had riced cauliflower with herbs and butter as the side but you could have rice or pasta or eat it by itself. Enjoy!

Crock-Pot French Dip Sandwiches

Posted on by Kelley Elmore

Monday night is dedicated to Cub Scouts so I try to make something quick and easy so we are not tempted to eat out. Who am I kidding, I’m always tempted. But if I already have something going in the crock-pot, there’s no way I’ll stop for take out. (Most of the time).

Obviously, I’m not a professional blogging photographer so these pictures do not do it justice. But these sandwiches are amazing. The hubs ate three! And yes, we are using the baby’s bowls because a certain six year old used my ceramic ramekins in the yard for “science experiments”.

This french dip recipe is the easiest in the world and it only takes three ingredients (not including bread and cheese). You will need…

Ingredients:

2.5-3lb chuck roast (mine was $18)

1 can of beef consomme’ (in the can soup aisle) ($1.25)

2 cans of french onion soup ($2.50 for both)

sliced provolone cheese ($2.17)

hoagie rolls ($2.99)

Total cost: $26.91 It’s not one of the cheapest meals I make but you could get a smaller cut of meat to save a little. I bought a big cut hoping to have left overs but it didn’t happen. Remember, three sandwiches for the hubs alone. But, that’s proof that it’s good, right?

In the morning, add the roast, beef consomme’ and french onion soups to the crock-pot, set it on low, and leave it for 8 hours. After 8 hours, bake your hoagie rolls for a minute or two at 350 degrees. Just long enough for them to start to get crunchy. Take them out, add the meat and a few slices of cheese, then add them back to the oven for two minutes or so. You want the cheese to be a little melty (scientific term).

 See? Melty.

That’s it! Now, spoon some of the au jus into a small bowl and dip away! They really are delicious and so easy. You can make whatever side you want to go with it. Full disclosure, we had chips. But to be fair, Scouts starts at 7pm so we had to wrap it up quick! Enjoy.

Fried Tacos

Posted on by Kelley Elmore

Here’s a new spin on taco Tuesday! These are absolutely delicious and if you have a crockpot, they are super easy! Here is how I make them.

First of all, I’d like to introduce you to my most favorite invention on the planet…

My crockpot is my best friend! There is nothing quite like knowing dinner is cooking  at home while you are at work, running errands, etc. to make you feel like you really have your sh*t together, am I right? Unless of course you do what I did one morning and completely forget to turn the sucker on! Yep, we came home that night to completely raw meat in the slow cooker. It was gross.

Now on to the recipe. When you wake up in the morning, add three raw chicken breasts, a packet of taco seasoning, and a jar of salsa to your crockpot. Save a little salsa to add to the tacos if you want. Turn it on low and walk away. In eight hours, or so, it will look like this…

Not the most appetizing sight at this point (although your home will smell heavenly). Get two forks and shred your chicken while stirring it in the salsa mixture. You will be left with something like this…

That’s better. Now, fill about an inch worth of canola oil in a large pain. Turn the heat up to medium/high. Once your oil is hot enough, add the shredded chicken to your soft tortilla.

Fold it over (like a taco), hold it closed with tongs, and CAREFULLY lay the taco down in the oil keeping it closed with the tongs. Be careful, the oil may pop and crackle. (I don’t know the technical term for this just don’t get burned.) You will hold your closed taco in the oil like so…

You can lift it up to check the progress of the tortilla. Once it is starting to brown, slowly flip it over to the other side. And let it cook evenly.


Once the tortilla is nice and crispy, add the taco to a plate and set aside to cool. I have a few paper towels on a plate to soak up any excess oil. Once the taco is cool enough to handle, gently pry it open at the top and add any toppings you like.

This is one of my family’s favorite dinners. Let me know what you think!

Ingredients:

3 chicken breasts

1 packet of taco seasoning

1 jar of salsa

soft tortillas

canola oil

toppings of choice (sour cream, cheese, tomatoes, etc)

Creamy Tuscan Chicken with Spinach and Sundried Tomatoes

Posted on by Kelley Elmore

This is a phenomenal low carb meal! Of course, it would be delicious over a plate of pasta but I just add a side of green beans.

image

Ingredients:

1 pack of chicken

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup of fresh spinach (chopped)

1 cup heavy whipping cream

1/2 cup chicken stock

1/2 cup Sundried tomatoes

1/2 cup Parmesan cheese

Start with cutting the chicken into chunks and cooking it over medium heat in a pan with some olive oil. Season the chicken however you like. I usually just use garlic salt.

image

Once the chicken is no longer pink, set it aside. Next, add the rest of the ingredients (except the spinach and tomatoes). Continue to simmer the sauce until it starts to thicken, stirring often. Now, add the spinach and tomatoes. Continue to cook until the spinach leaves have wilted, then add the chicken back to the pan and viola! You’re done. The sauce is so rich and yummy, you won’t even miss the pasta.

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“Melt In Your Mouth” Chicken

Posted on by Kelley Elmore

I’ve been eating carb free for four weeks now. It’s not easy but I’ve lost fifteen pounds so it’s worth it. However, today I wanted something good. I found this recipe on Pinterest and the comments said it was better than fried chicken. I don’t think I would go that far but it was definitely yummy and the kid liked it. That makes it a winner in my book. Plus, it was super easy.

Ingredients:

chicken breasts

1 cup of Greek yogurt

1/2 cup of Parmesan cheese

1/2 teaspoon of garlic powder

1 1/2 teaspoon of seasoning salt

1/2 teaspoon of black pepper

image

Combine everything together in a bowl. Lay your chicken breasts in a casserole dish and coat them with the mixture. They don’t look very pretty at this point.image

Bake them at 375 for 45-60 minutes and viola. That’s it. We paired the chicken with green beans and Mac n cheese (for the boys). I didn’t get a picture of the full plate. I started cooking late so we were all starving by the time it finished but you get the idea.

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Ice Coffee Lovers Rejoice!

Posted on by Kelley Elmore

Lately, I have become completely obsessed with Starbucks ice coffee. Nothing special, just a large ice coffee with cream and sugar is all I need to power through my day afternoon. Let’s be honest, I have two to three cups of coffee throughout the day. By five o’clock, I don’t want another hot coffee so I usually find some sort of excuse to go to Target so I can get an ice coffee in their conveniently attached Starbucks store. But the $3, mostly ice cube-filled cup was starting to add up. I thought I’d have to cut this addiction out until….alas….I saw it in the refrigerated aisle.

It’s only $4.49 for a big, premixed cold coffee you pour over ice. You get about eight cups out of it. That’s  a whopping $0.56 per cup! A savings of $2.44 per cup. Sorry, I got a little carried away but I’m pretty excited about the savings. They have a few different flavors that are all good but my favorite so far is the “lightly sweetened” with a splash of creamer. Yum. As a matter of fact, I’m going to have one now. Hope this helps a few ice coffee addicts like me!

coffee at home