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Slow Cooker Shredded Chicken and Salsa

Here is a super easy recipe that is very filling, healthy and quick to make. It is one of my favourite ones so far and makes you feel satisfied.
Ingredients:
– 4-5 chicken breasts
– 1 can of medium salsa
– 1 can of diced tomatoes
– 1 can of kidney beans
Directions
1) Place chicken breasts at the bottom of your slow cooker.
2) Cover with salsa, diced tomatoes and kidney beans.
3) Set slow cooker to high and cook for four hours.
4) Shred chicken and cook on high for an additional hour.
Enjoy!! This meal is perfect on it’s own or you could add in on a bed of rice.
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Mac and Cheese

I made my own mac and cheese for the first time and was so surprised at how wonderful it turned out!! I was always worried about how time consuming it must be so I never actually made it before but it was definitely worth it.
Here is the recipe that I adapted for my family from Kraft (find the original recipe here.
Ingredients:
3 tbsp margarine
1/4 cup all purpose flour
2 cups milk
2 cups of shredded cheese (my kids chose medium cheese but any of your favourite types would work – old would be great and maybe using their new cheese that is nice and hot!)
1/4 cup of Italian bread crumbs
2 1/2 cups of cooked elbow pasta
Directions:
1) Melt margarine in a large pan (I actually used my wok – I love the size of it and it cooks food so well!) on low to medium heat.
2) Stir in flour and cook for 1-2 minutes, remembering to stir constantly.
3) Stir in milk and continue to stir until it thickens. This took roughly five to seven minutes for me.
4) Stir in 1 and 1/2 cups of cheddar cheese and stir until melted.
5) Add elbow pasta and stir so that the cheese sauce is spread out all over the pasta.
6) Grease a casserole dish and add in the pasta.  Top with 1/2 cup of cheese and the bread crumbs.
7) Bake in the oven at 350F for ten minutes (or until the cheese is nicely melted).
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