Our absolute favorite baked beans recipe! They are syrupy and loaded with flavors of BBQ sauce, dijon, smoked paprika and chipotle. Delish!
2 sliced bacon, diced
1 small sweet onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 tbsp smoked paprika
1/4 tsp chipotle chili powder
1/4 teaspoon salt & pepper
2 tbsp apple cider vinegar
2 tbsp BBQ sauce
2 tbsp ketchup
1 tbsp dijon mustard
1 tbsp brown sugar
2 (22 ounce) cans baked beans
Preheat the oven to 400 degrees F.
Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
Stir in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
Stir in the baked beans directly from the can. Bring the mixture to a boil, then turn off the heat.
Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly and syrup. Remove and let cool slightly before serving.
You can make these ahead of time – cook them in the skillet then let cook to room temperature and cover, placing in the fridge. Bake the next day (or whenever you’re ready!).
Kick off summer vibes with crispy bread topped with lightly spiced crab, fresh tomatoes, and gooey cheese. Keep a close eye on the crab melts when they are under the broiler and pull the pan out of the oven just as the cheese is starting to brown.
Perfect for Lunch on the Lake, or Dinner on the Dock!
4 slices of your favorite bread; sourdough, kaiser roll, pretzel roll (yum), etc.
12 oz fresh lump crabmeat, drained and picked over
1/2 cup mayonnaise
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh basil
1 tsp kosher salt
hearty tbsp old bay seasoning
1 plum tomato, cut into 1/4-inch-thick slices
4 slices of your favorite cheese, used cheddar in this recipe
Preheat broiler with oven rack 6 inches from heat. Place bread on a wire rack on a baking sheet; broil until golden brown, about 3 minutes. Remove pan; set aside.
Gently combine crabmeat, mayonnaise, cilantro, basil, salt, Old Bay in a large bowl.
Spread crab mixture evenly over bread slices. Top evenly with cheese and tomato slices. Return pan to oven, and broil until cheese is melted and starting to brown, about 3 minutes. Let cool 5 minutes, and serve immediately.
Skinny shrimp fajita pasta made with fajita peppers and onions, sauteed shrimp, and pasta with a light cream sauce.
Roasted veggies are sweet (in a veggie way), perfectly charred, and tender-crisp in that amazing healthy craving way. I likey.
And the shrimp! So delicious – unless they have tails. Because the tails make it annoying to pull off while I’m shoveling in food with a fork in my hand. Annooooying.
This pasta is a big bowl of Mexican love: sauteed peppers and onions, garlic shrimp, creamy enchilada sauce, and cheesy goodness! Grab your fork and dig in.
2 cups whole wheat pasta
9 oz raw shrimp
1 Tbsp butter
2 cloves garlic, minced
Mexican seasoning packet
2 bell peppers, sliced thinly
1 onion, sliced thinly
2 oz light cream cheese
6 oz enchilada sauce
Cook the pasta according to package instructions. Drain and set aside.
Place peppers and onions in a heavy duty skillet over medium-high heat. You don’t want to add too much oil or butter here (I didn’t add any at all) because you want the roasted, fajita-looking charred outside. Stir every so often, letting them sit long enough to get browned.
Melt the butter in a large saucepan over high heat. Add garlic and shrimp; season with Mexican seasoning plus salt and pepper to taste. Cook until shrimp are no longer translucent and have a lightly pink/white inside and browned outside, about 4-6 minutes. Add enchilada sauce and stir to remove the yummy browned bits from the bottom of the pan. Add pasta and peppers; stir to combine.
With the pan over low heat, add the cream cheese and stir until melted. The pasta should be thick and creamy, but you can adjust it by adding more sauce or more cream cheese. Season with additional Mexican seasoning if desired.
Red, white, & blue sprinkles and candies make these Fireworks Cookies and Cream Cookies a fun and festive treat for holiday picnics and parties. The bag of red, white, and blue M&M’s and star sprinkles that you picked up from the local grocery store were just the way to make these cookies a little more festive. The extra sprinkles on top made me think of those awesome fireworks in the sky!
Looking for easy and healthy dinner ideas? Here’s a 7-day slow cooker meal plan with easy to follow recipes. Super easy and delicious! Throw it in your slow cooker and let it do its MAGIC!!
After I was called back to work a few weeks ago, our weeknights became very hectic with taking care of the puppy, cooking, cleaning, running a household completely! I started making slow cooker meals during the week for us to eat for dinner because we hardly had anytime to cook after our days were done, and we began to eat not the greatest! So these recipes are very easy to prep and saved me a ton of stress and frustration at meal time.
All I had to do was dump a meal into my slow cooker and dinner was done.
It’s so easy to make different meals in the slow cooker that we eat from it all week. By varying the meat, seasonings, and vegetables, it doesn’t feel like we’re eating the same thing all the time.
The only thing that stays the same is that it’s super easy to get a healthy meal on the table.
HERE’S AN EXAMPLE 7-DAY SLOW COOKER FREEZER MEAL PLAN:
The easiest one pot recipe ever. Simply throw everything in and that’s it! No cooking! SO EASY!
Just because it is officially summer does not mean that you need to put your crockpot in storage. Rain or shine, winter or summer, slow cookers are meant to be used 365 days of the year, and it comes in really handy when you start working again after 4 months of quarantine life and trying to get back into the swing of things!
Seriously. Hear me out; it is super nice to get back to work, FINALLY! But when work hours are different than what they used to be and wanting to have a delicious, hearty, healthy meal without all the work; a slow cooker is the way to go!! My slow cooker never fails me, especially in this glorious one pot meal, packed with the most flavor-packed chicken thighs and three different kinds of veggies. Perfect for busy weekdays!
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
FOR THE SAUCE
1/2 cup reduced sodium soy sauce
1/2 cup honey
1/4 cup ketchup
2 cloves garlic, minced
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/4 tsp ground black pepper
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.
So sticky, so tender, so juicy and just packed with so much flavor. And it’s an easy peasy weeknight meal, just throw everything in your slow cooker and let it do it’s magic!
This recipe is great for when you want something spicy and great tasting food. It’s delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice and pair with your favorite ‘green’ side.
2 lbs chicken pieces
1 cup hot salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp minced fresh ginger
Hot cooked rice (optional)
1/2 cup peanuts, chopped, for garnish
2 Tbsp chopped cilantro, for garnish
Place chicken in crock pot. Mix together salsa, peanut butter, lime juice, soy sauce and ginger in a small bowl; pour over chicken.
Cover; cook on low 8-9 hours or on high 3-4 hours.
Serve over rice and green beans, if desired, topped with sauce, peanuts and cilantro.
This recipe lets you have both! Throw all the ingredients in your slow cooker and allow the flavors to marry each other to create a delicious sauce! Cook your breadsticks the way you like and dip them into the warm pizza sauce. Enjoy your pizza night a slightly different way this week.
1 can pizza sauce; 14 oz.
3/4 cup chopped turkey pepperoni
4 green onions, chopped
1/2 tsp dried oregano
1 cup shredded mozzarella cheese
1 package cream cheese, softened
1 package refrigerated breadstick dough
2 tsp melted butter
2 tsp minced fresh Italian parsley
Combine pizza sauce, pepperoni, green onions and oregano in a slow cooker. Cover; cook on low for 2 hours or high for 1 hour or until mixture is hot.
Stir in mozzarella and cream cheese until melted and well blended. Serve with warm Breadstick dippers.
Bake breadsticks according to package directions. Brush with melted butter and sprinkle parsley. Serve with warm dip.