Here's a weeknight dinner that's sure to be a hit amongst the entire family. It satisfies all of those Chinese food cravings without leaving the house. This meal gets rave reviews in our home. My son is pretty much obsessed with soy sauce and would put it on his cereal if I let him. Same goes for my daughter. She requests this one quite often, and it's hearty enough for the hubs. So, that pretty much covers everyone in our house, and what I like the most about this meal, is how darn easy it is. You throw this one all together in your crockpot in the morning and go on about your day. Only thing left to do is boil some jasmine rice or set your rice cooker timer and you're D O N E. 

doesn't photograph well, but it's DELISH. 

doesn't photograph well, but it's DELISH. 


  • 2lbs skirt steak, not flank 
  • 2 tbs olive oil
  • 8 cloves of garlic, minced
  • 3/4 cup Tamari (gluten free soy) or soy sauce
  • 3/4 water
  • 1/2 cup brown sugar
  • 3-4 bunches green onions 


  1. If you have a cast aluminum insert that comes out of your crockpot, remove and heat to medium high on the stovetop. If not, take a large size skillet and heat to medium high heat.
  2. Add 2 tablespoons of olive oil.
  3. Sear each side of the skirt steak. About a minute or so on each side.
  4. In a medium-size bowl mix together Tamari, water, minced garlic and brown sugar. 
  5. Place seared skirt steak in crock pot and pour Tamari + brown sugar mixture over top. 
  6. Place bunches of green onions on top of meat and cover. 
  7. Set your crock pot on the low setting and cook for 6 to 8 hours. 

*Serve with brown or white rice. Makes enough to feed six. 


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This is one my mom used to make when I was younger and I always loved it, but haven't had in well over 20 years. It dawned on me the other day while perusing the isles at Publix. I was searching for a salad dressing and my eyes glanced over Russian Dressing and all those delicious memories came rushing right back. I quick called her up for the recipe. Yep, that was it, and simpler than I thought. As a matter of fact, It's THREE ingredients. Now, because my mom had more time back then than I do these days. {She'll probably beg to differ, and rightfully so. She raised 4 kids, I've got two. But who's complaining. Well, me most days. I'm a workin' momma now} She marinated and baked her chicken, which you can do too. But, who LOVES a crockpot? THIS GIRL! So I tweaked it a little and here she is. It's like if BBQ and Chinese food had a baby.  


  1. In a bowl mix soup packet + dressing and preserves together. 
  2. Pour 1/2 the mixture in the bottom of your crockpot.
  3. Place chicken breast in crockpot. In a single layer. 
  4. Pour remaining mixture on top.
  5. Cover and cook on LOW for 6 hours.
  6. Remove lid and shred with fork. 

*serves 4-6

I served it over rice. It would even be yummy on slider buns. I thought too, what about adding sliced green peppers the last hour of cooking? Have fun with it! My crew loved it, kids too. 


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easy crockpot beef stroganoff recipe

This is such an easy weeknight meal. I don't know about you, but my house is so busy during the fall and winter months that this recipe is always on constant rotation. It is literally only three ingredients and it is so delicious.  Talk about a great way to fool the family into thinking you have been slaving away in the kitchen all day....wink, wink.  In all seriousness, it is so perfect for those nights when you have to get one to play practice, another to football practice and try to figure out how to squeeze in dinner somehow.  I mean seriously, when in the world is science going to figure out how to clone us mamas.  I know most days I totally feel like I need three of me to keep my head above water.  Okay, back to the recipe....this is perfect to serve over egg noodles or rice and viola you have a meal.  It will take you longer to read this paragraph about the recipe then it will be for you to actually make it!  Alright, get in the kitchen and you can thank me later!

  • 4 lb beef chuck roast
  • 12 oz Pacific Organic Cream of Mushroom Condensed Soup
  • 8 oz cream cheese (I use the reduced fat)


  1. Using a hand mixer, blend together cream of mushroom soup and cream cheese until well mixed.
  2. Place chuck roast into slow cooker (I have this one and I love it.  PS it is on major sale right now).
  3. Pour soup and cream cheese mixture directly on top of the chuck roast.
  4. Cook for 8 hours on low.


Serve over mashed potatoes, egg noodles, or rice.

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I bet you didn't know what you were getting into, when you asked me for more quick and easy weeknight meals? Hold on tight, because I'm about to whip out 100 crock pot recipes. Here's another house favorite. This is such an easy one to whip up. Perfect for a simple weeknight dinner, but also works if you need something quick and easy for a crowd. I actually made it for the neighbors on Halloween night and it was a HUGE hit. This one is pretty healthy too. I don't use any cream or heavy dairy products. I love to add veggies to recipes when I can, and this one has yellow zucchini hidden inside. Hey, you've got to squeeze them in where you can, right? 

Side Note: I mentioned this in my Hey Landyn post from Monday, but I am absolutely obsessed with my crockpot. It truly is one of the most used appliance in my kitchen, outside of my coffee maker of course! So, if you plan on sticking around for quick + easy recipes, you'll need this. 

I hope this one makes it into as heavy of a rotation at your house, as it is at mine. Let me know what you think!



  • 2 tablespoons olive oil 
  • 1 small white onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow zucchini, diced
  • 32 oz Pacific Foods Low Sodium chicken broth
  • 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
  • 1 can northern beans
  • 1 can pinto beans
  • 1 can cannellini beans
  • 1  carton (12oz) Pacific Foods Organic Cream of Chicken Soup
  • juice of one lime
  • 1 tablespoon cumin, or to taste 
  • 1 1/2 teaspoon white pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes, optional. I like it spicy :) 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper


  • sour cream
  • tortilla strips
  • fresh cilantro 
  • lime wedges 
  • pepper jack cheese 
  • sliced avocado 
  • diced jalapeno 


  1. Place removable cast aluminum insert from your crockpot to the stove top.
  2. Heat on medium, add olive oil.
  3. Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
  4. Add chopped zucchini. 
  5. Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well. 
  6. Drain and rinse beans under cold water, then add to crockpot. 
  7. Add chicken tenderloins whole. You'll shred at the end of cooking. 
  8. Set your slow cooker to LOW setting. Cover and cook for 6-8 hours. 
  9. Before serving, shred chicken while in crockpot. Use two forks to do so. 

Serve with suggested toppings above. 

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