Made these Friday night and they were delicious, the chicken was just fall apart yummy! Although I made tacos with the chicken, you could do anything; pizzas, salads, sandwiches, you name it! Next time I’m making extra, it was just that good!
Crock Pot Ranch Chicken Tacos
(adapted from Eat-Drink-Love.com)
6 chicken breasts
1 medium onion
1 32 oz. container low sodium chicken broth
2 packages taco seasoning
2 packages ranch seasoning mix*
Toppings: lettuce, tomatoes, cheese, black olives, onions, avocado, salsa, sour cream
Pour and stir seasonings in crock pot with broth. Add chopped onion & chicken to the pot and cook on low 6-8 hours, the longer you cook it, the more tender it is and I like my meat fork tender!
Remove the chicken from crock pot and pull apart the meat with 2 forks. Add chicken back to the liquid and remove meat with tongs or slotted spoon when ready to serve!
Place meat in taco shells, add desired toppings and enjoy!
*Handy tip: if you don’t have ranch seasoning mix, add some ranch dressing to the taco when done!
Went on a morning walk, bit chilly but knowing it will be 92* later, worth every second!
Ok y’all, it’s close enough to Fall for me to be pulling out the baking stops. As per usual I had some bananas that were looking pretty close to being gnat fodder, so I went in search of a new banana bread recipe. My search yielded this gem! I wasn’t in a chocolate chip kinda mood so I made a couple changes and it turned out fantastic! If the combination sounds like a winner to you, give it a try! Here’s what I did…
Butterscotch Pecan Banana Bread
1/2 c. melted butter
1 c. sugar
1 T. vanilla
1/2 c. sour cream
1 t. baking soda
1 t. salt
1-2 t. cinnamon
1-2 t. nutmeg
1 1/2 c. flour
1/2 – 3/4 c. butterscotch morsels
1/2 – 3/4 c. chopped pecans
Preheated the oven to 350*, greased a loaf pan with Baker’s Joy. Threw the first 9 ingredients into a large bowl and mashed it all up with a potato masher. Poured in the flour and mixed with a spoon, scraping down sides with a spatula. Poured morsels & nuts into the bowl and stirred to combine. Poured it into the pan and cooked for about 65 minutes.
So banana-y moist and not too sweet, just the right amount with the butterscotch chips! I would make this over and over again, everyone loved it! The better half said it could have used more cinnamon, but we could all taste it, so – if you like a lot of cinnamon, keep sprinkling!
Have a great Tuesday everyone!!
As you probably have figured out by now, I’m always on a diet and I’m sure I will be until the day I die. I’ve gained some weight back after our summer vacation and I’m again trying to quash my “sugar” tooth and trying, of course, to cut calories. I basically follow a diabetic diet; cutting carbs and sugar and limiting fats. Sugar free desserts are a great substitute and they usually already have the exchanges noted – so for me, it’s a win-win.
I came across this recipe on Pinterest the other day for Sugar Free Pineapple Lush Cake from RoseBakes.com. I HIGHLY recommend it, it really was delicious! Everyone liked it and no-one suspected it was sugar free!
Sugar Free Pineapple Lush Cake
1 box Pillsbury sugar free yellow cake mix (you can substitute = applesauce for oil and 1/2 pineapple juice and 1/2 water for the water)
1 8 oz. sugar free Cool Whip
1 20 oz. can of crushed pineapple in juice (and the pineapple should be crushed, NOT THE CAN IT’S IN), undrained
1 1.5 oz. box Jello sugar free Instant Vanilla Pudding Mix
Bake the cake according to directions, with our without substitutions, in a 9×13″ pan and allow it to cool completely. In a mixing bowl, stir together the Cool Whip, pudding mix and pineapple. Mix until thoroughly combined. Spread it over the cake and let it chill in the refrigerator for at least one hour. Serve and enjoy! Sooo good! This would be an awesome Easter or summer dessert!