Crockpot Chicken Enchilada Soup

There is nothing more comforting than a nice bowl of soup. This chicken enchilada soup is full of flavor and is relativity healthy. I actually use no butter at all. Cheese just goes on top and it’s full of some delicious veggies.

Crockpot Chicken Enchilada Soup


1.5 -2 lbs chicken breast
1 cup jarred salsa (red any spice level)
1/4 cup water
1/2 packet low sodium taco seasoning

15 oz can black beans, no salt (drained and rinsed)
6 cups low sodium chicken broth
1 10 oz can mild red enchilada sauce
1/2 packet low sodium taco seasoning
2 T tomato paste
10 oz can Rotel with green chilies, no salt added
1 cup frozen corn
1 medium onion, diced
1 t salt
1 t pepper
1/4 cup chopped cilantro

sour cream
tortilla strips or chips

Directions: Add chicken to crockpot. Sprinkle with half the taco seasoning. Top the chicken with the 1 cup of salsa. Add in 1/4 cup of water and cook on low 3-4 hours or until the chicken is tender enough to shred. Once chicken is done remove and shredded using 2 forks.

Next Add the chicken back to the crockpot and add in the rotel, corn, black beans and onion and mix well. Next add in the chicken broth, the rest of the taco seasoning and cilantro. Then next mix in the tomato paste and let cook for 2 hours. After 2 hours add in the red enchilada cause and let cook another hour.

To serve add to soup bowl and top with your favorite toppings and enjoy!

Note: I cook for longer to build the flavors and give it a stronger taste. You don’t need to do that. Once the chicken is cooked you can really just add the rest of the ingredients and cook for like another hour or 2. This soup is healthy and great to freeze! I you have cooked chicken, just add that with all the ingredients to crockpot and let cook.

Instant Pot Shredded Beef

I love making shredded beef for tacos or burritos. It’s simple to make and comes out so tender in a pressure cooker. I personally use a pressure cooker vs an Instant Pot. However, this recipe will reflect the Instant Pot!

This beef is even great just on it’s own, in a salad, in a taco, burrito or even in a wrap. It freezes wonderfully as well! Give it a try!

Instant Pot Shredded Beef

3-4 lb chuck roast, excess fat trimmed
2 T olive oil
3 C beef broth (or water)
2 t onion powder
2 t garlic powder
2 t cumin
2 t chili powder
2 t paprika
2 t salt
2 t pepper
1 medium onion, quartered (optional)

Direction: Mix all above seasonings into a bowl. Fully season the beef roast on both sides. Turn the pressure cooker to saute. Add in 2 T of olive oil. Make sure the the pressure cooker is ready.

Sear the roast on all sides about 3-4 minutes. You are looking for a nice brown exterior. Once browned, add in the beef broth and onion (if using.) This will cook for 60-70 minutes, depending on the size. Let the pressure release naturally.

Once pressure is released, remove roast and put on a large cutting board or large bowl and shredded using 2 forks. I skim the fat off the top of the liquid inside the pot and add the juices to the meat. This give is a nice rich flavor.

This meat can be served up with potatoes or noodles, your favorite veggie side or a salad. Or tacos & burritos!

Pork Sausage Breakfast Patties

I never knew how easy making homemade sausage patties was until I did it.  I know most people just buy the pre-made ones at the store.  Sometimes they are full with extra stuff you don’t need or want! So, this takes care of that.  These come out delicious.  They are full of flavor. I love that you can make them and freeze them for later.  These are a must try!

Pork Sausage Breakfast Patties

2 lb ground pork
1 egg
3 garlic cloves, minced/grated
1 t dried thyme
1 t dried sage
2 t garlic powder
2 t onion powder
2 t dried fennel, crushed/chopped
1 t salt
1 t pepper
2 T olive oil

Directions: Mix ground pork with egg and seasoning above.  Use hands to make sure all meat gets seasoned. Form into 2 oz balls and flatten out into patties. Complete with all of the meat and set aside.

Heat a large saute pan to medium high heat.  Add in olive oil and let heat 1-2 minutes. Add the patties to the pan and cook for 4-5 minutes on one side and then flip over.  The patties will start to brown.  Once you flip patties over cook for another 3-4 minutes making sure it’s completely cooked through.  Internal temperature should read 160.  Cook in batches as to not overly crowd the pan.

If you are making a lot of patties, just brown on both sides, add to a baking sheet and finish cooking through in the oven. Serve with your breakfast favorites!

These sausage patties are great to freeze.  Cool them completely, wrap with saran wrap and freeze.  To warm frozen patties put in microwave or heat in a skillet on low heat. It’s a great meal prep item!



Pepper Burgers

Growing up my Mom always made home cooked meals.  I can remember so many delicious dishes from my childhood.  I’m so glad I came from parents who knew how to cook.  I give my love for cooking and food credit to them.  My family use to eat home cooked meals almost every single night, all sitting around the dinner table.  I miss that.

This recipe is one that I love and that is very simple to make.  It can be made with either ground beef or even ground turkey.  It’s tender beef burgers with green peppers in a thyme sauce.  Give is a look!

Pepper Burgers


1.5 lb ground beef
1 egg, beaten
3/4 cup seasoned bread crumbs
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder
2 T water
1/2 T Worcestershire sauce
1 T olive oil

3 cups beef broth, low sodium or no sodium
3 T flour
1 T butter
1/2 T olive oil
1 small onion, diced
2 medium green peppers, cut in strips
2 t thyme, dried
2 T Worcestershire Sauce
2 t salt
2 t pepper

Directions: In a medium mixing bowl, add all the burger ingredients (except the olive oil) and mix well with your hands.  (Don’t be afraid to get in there)  From 4 oz patties, (about 6 patties total) You can make them bigger or small if you’d rather.

Heat a large sauté pan on high heat.  Add in the olive oil.  Let heat 3 minutes.  Next add in the burgers and cook about 4 minutes on each side.  Do in batches if your pan isn’t big enough.  You want the burger to be nice and golden brown.  (Note: they won’t be fully cooked through.)  Remove from the pan and set aside.

In that same pan heat 1/2 T olive oil and add in the onion and cook 2-3 minutes.  Add the butter to the onions and let melt.  Next gradually add in the flour, mixing well and letting it cook about 3-4 minutes.  Add in the beef broth next and stir.  Add in the Worcestershire sauce, and season with thyme, salt and pepper. Stir mixture.  Let cook 8-10 minutes on high stirring occasionally until the sauce starts to thicken and is bubbly.

After it starts to thicken, put the burgers back to the pan and add sliced peppers on top and cover and let simmer 20-25 minutes on low.

To serve the burger top with a few pepper slices and the sauce.  Serve over rice or mashed potatoes.  Enjoy!

Note: Feel free to use more broth for more sauce.  We usually make extra sauce since it’s so good.  Just adjust the amount of flour and add some more seasoning.  This is a great make ahead dish.  You can make ahead the burgers and brown them and then finish in the sauce when ready to cook.  Also, the burgers freeze well and so does the sauce.  you can make it and freeze and add in fresh peppers once you reheat.


Easy Beef Chili

I’m catching up on sharing my recipes, so this was definitely more of a winter dish but I still wanted to share.  This beef chili recipe is super simple to make.  I am not a chili fan at all. I usually only eat once a year, maybe if that.  However, in 2020 I’ve already made this chili 2 times.  That’s a record for me.

This chili just seemed to have so much more flavor and it really make for a delicious bite.  There are so many chili recipes out there and so many ways to change up a recipe. So, I wanted to share mine.  Give it a try.

Easy Beef Chili


2 T olive oil
2 lbs ground beef, 80/20 or 85/15
2 bell peppers, diced (I use red)
1 large onion, diced
4 garlic cloves, minced
2 T Worcestershire sauce
1 small can tomato sauce ( I use no salt added)
1 can mini diced tomatoes
1 can mild chili bean
1 small can green chilies
2 packets chili seasoning (or seasoning recipe below)

1 T chili seasoning
1 T paprika
1 T chili powder
1/2 T cumin
1/2 T onion powder
1/2 T garlic powder
2 t cayenne pepper (optional)
2 t salt (more to taste)
2 t pepper (more to taste)

Optional Toppings:
Sour Cream
Hot Sauce
Fritos chips

Directions: Heat a large stock pot/ dutch oven on medium heat.  Add in olive oil and cook for 2 minutes. Next add in the peppers, onions and garlic and cook for 3-4 minutes until they are fragrant.  Add in the meat and cook and break up the pieces.  Strain excess fat if desired.  Add in either the seasoning packet or the seasonings above.  Mix well.  Next add the Worcestershire , tomato sauce, diced tomatoes, green chilies and the chili beans. Let simmer on the stove for at least 45 minutes, the longer the better.

To serve, put in a bowl and top with desired toppings.

Notes: Great make a head meal. The flavors are stronger the 2nd day.  To make it spicier add in a diced jalapeño with the seeds and extra cayenne pepper and a few splashes of your favorite hot sauce.  To make it a Chili “Mac” add some cooked elbow or ditalini pasta to the bottom of the bowl with some shredded cheese and top with the chili and toppings. It’s DELICIOUS! This is a perfect freezer meal.