Dinner

PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 4

This is another one of my favourite quesadillas. Chock full of nutrients, delicious, and crispy. So good, even your pickiest eaters will love this and not mind the veggies! Easy to make using only a few ingredients and ready in less than thirty minutes, this Baked Spinach Mushroom Quesadillas is the perfect dish to feed your entire family – super filling and healthy!

INGREDIENTS

4 tortillas (8”)
olive oil (optional, enough to lightly coat the tortillas)
1 c. shredded mozzarella
1 c. shredded cheddar
3 c. roughly chopped spinach
8 oz. sliced mushrooms

How to make Baked Spinach Mushroom Quesadillas

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: In a microwave-safe bowl, place the mushrooms and microwave for about 2 1/2 to 3 minutes until soft. When done, drain the mushrooms and keep them aside.

Step 3: With olive oil (optional), lightly brush one side of the tortillas. And on a king sheet, place the tortillas oiled side down.

Step 4: On one side of the tortillas, distribute about half of the cheeses. Add the spinach followed by the mushrooms, and the remaining cheeses. Then, fold the other half of the tortilla over.

Step 5: Place in the preheated oven and bake for about 6 minutes. Turn on the other side and continue to bake for 6 to 7 minutes more until the cheese has melted and the brown on the outside.

NOTES:

1. You can skip the oil that is desired and save yourself a couple of calories.

2. It’s okay if you do not chop the baby spinach. They will pile up but after folding the second half of the tortilla over, you can just smash it down a bit. And they will cook down in the oven.

3. For this recipe, you can simply use 2 cups of mozzarella or 2 cups of cheddar cheese or your choice of combo.

4. Play around with the different veggies. Just remember to cook down the veggies first before adding them to the quesadillas. Or just microwave for a couple of minutes.

5. You can use your choice of tortilla to make this recipe.

6. Use pre-sliced mushrooms if short in time.

NUTRITION FACTS:

Calories: 305kcal | Carbohydrates: 19g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 577mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2580IU | Vitamin C: 7.5mg | Calcium: 399mg | Iron: 2.2mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 8

Taco Bell has been my go-to place whenever I am craving quesadillas. It’s been my favourite place since I was a kid. Growing up, I decided to make my version of my fave taco bell’s menu. At first, it was a disaster! Funny, but I use to make a mess in the kitchen! Anyhow, this Shrimp Quesadilla recipe is not at all related to taco bell, but this reminds me of how my childhood was growing up enjoying everything taco bell has to offer.

This Shrimp Quesadilla has an impressive mixture of spicy shrimp, sautéed onions & bell peppers, garlic, and melted cheese wrapped in crisped in a tortilla. Simple yet incredibly delicious and a fun and scrumptious way to enjoy shrimp!

Ingredients

1 lb uncooked medium shrimp peeled and deveined
1 tbsp olive oil
1/2 c. onion chopped
1/2 c. bell pepper chopped
2 cloves garlic minced
2 tbsp or 1 tbsp chilli powder and 1/2 tsp EACH garlic powder, onion powder, dried oregano, paprika, ground cumin, salt, black pepper
1-2 c. melting cheese mozzarella, cheddar, Mexican blend, or Monterey Jack
6-8 Medium flour tortillas

How to make Shrimp Quesadillas

Step 1: In a large skillet or pan, heat a tbsp oil. Once the oil is hot, add the chopped onion, bell pepper, and garlic to the pan and cook for about a minute until tender.

Step 2: To the pan, add the shrimp along with the taco seasoning. Continue to cook for 1 to 2 minutes more until the shrimp starts to turn pink.

Step 3: To a bowl, transfer the mixture. After rinsing the pan, pat it dry using a paper towel. Place the pan back to the heat and grease with cooking spray or brush with a tsp vegetable oil.

Step 4: In the pan, place the tortilla and sprinkle the cheese on one side. Add about 6 to 6 shrimp enough to cover the cheese. On top, sprinkle more cheese. In half, fold the tortilla and cook on each side for about 2 to 3 minutes until golden and crispy.

Step 5: Enjoy the shrimp quesadillas with sour cream, salsa, or guacamole.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6

This savoury and hearty soup is a nice way to cosy up on chilly weeknights. Make this easy vegetable soup in a slow cooker or on a stovetop using only a few simple ingredients. You can add a few drops of hot sauce for a little kick if desired.

Ingredients

3 Medium Russett Potatoes
1 tbsp Olive Oil (FOR STOVETOP METHOD ONLY)
½ Yellow Onion, finely diced
1 16-oz. Bag Frozen Mixed Vegetables
1 15-oz. Can Corn
1 15-oz. Can Tomato Sauce
1 15-oz. Can Diced Tomatoes
4 c. Vegetable Broth
2 tsp Italian Seasoning
½ tsp Paprika
2 tsp Garlic Powder
Salt & Pepper to taste
2-3 Drops Hot Sauce (Such as Tabasco or Cholula), Optional

How to make Easy Vegetable Soup

SLOW COOKER:

Step 1: After washing the potatoes, peel them, then, dice them into bite-sized pieces.

Step 2: To a 6-quart or larger slow cooker, add the diced potatoes along with the rest of the ingredients (olive oil, onion, mixed veggies, corn, tomato sauce, vegetable broth, Italian seasoning, paprika, garlic powder, salt, pepper, and hot sauce if desired). Stir well.

Step 3: Put the lid on and set the slow cooker on low for 6 to 8 hours.

Step 4: When done, serve the vegetable soup with crackers, bread, or cheese on top if desired. For any leftover, place in an airtight container and store in the fridge for up to 5 days.

STOVE TOP:

Step 1: To prep the potatoes, follow the slow cooker step above.

Step 2: In a large pot, heat the olive oil over medium-high heat. Once the oil is hot, add the diced onion to the pot and cook for about 3 minutes, stirring often.

Step 3: To the pot, add the rest of the ingredients and stir to incorporate. Let the mixture come to a simmer, then adjust the heat to low. Then, put the lid on and let the soup simmer for approximately 30 to 45 minutes until the veggies are tender.

Step 4: Stir before serving. Enjoy immediately!

Notes:

1. The cooking time if making on the stovetop takes 30 minutes.

2. If desired, you can use 4 to 5 cups of fresh or canned vegetables in total.

Nutrition Facts:

Serving: 1 cup | Calories: 150kcal

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 5 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 20 mins | Servings: 6 people

This family’s favourite crockpot dish is super cheesy and incredibly delicious! A breeze to prep using only a few simple ingredients. Assemble all the ingredients in a crockpot and set to cook. No need for any fussy preparation or to stay in the kitchen for long, just set it and forget about it.

I have been making these Crockpot Cheesy Potatoes for far too long, and I still love it today. It’s a no-fail recipe excellent for easy and filling weeknight dinner and perfect for potlucks. Whenever I am in a hurry, this recipe saves me. Trust me, it’s one to keep and a must!

At home, we love cheesy potatoes. It’s the one dish that we plan to keep forever. The kids are crazy over them, so it makes so sense why they love this crockpot version. If you are like me who always looks for simplicity in all things, then this is a must-try. And because it is made in a crockpot, you’ll sure enjoy more time spending with your family than in the kitchen! This cheesy potato sure is hands down one of the best!

Ingredients

1 32-ounces bag frozen diced potatoes
1 medium onion diced
1 c. sour cream
1 10.5-ounces can cream of chicken soup
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper
4 tablespoons butter melted
2 1/2 c. shredded cheddar cheese

How to make Crockpot Cheesy Potatoes

Step 1: Place the potatoes along with the onions, sour cream, soup, garlic powder, onion powder, salt, pepper, butter, and 1 1/2 cup shredded cheese in a crockpot. Cover and set on low for 4 hours.

Step 2: Take the lid off and sprinkle with the rest of the cheese. Put the lid back on and allow the cheese to melt for about 15 minutes.

Nutrition Facts:

Serving: 0g | Calories: 340kcal | Carbohydrates: 3g | Protein: 12g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 89mg | Sodium: 392mg | Potassium: 126mg | Fiber: 0g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 1.7mg | Calcium: 388mg | Iron: 0.4mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep time: 10 mins | Cook time: 6 hrs | Total time: 6 hrs 10 mins | Yield: 6 PEOPLE

This simple goulash is packed with tomatoes, ground beef, macaroni, cheese, and loads of dried herbs. An easy American Goulash recipe that you can throw together using only simple ingredients. A scrumptious, homemade dish made proud in a crockpot!

INGREDIENTS

1.5 lbs Ground beef
1 c. Onion, Finely Chopped
1 c. Peppers (combination of green and red peppers), finely chopped
2 cloves Garlic, finely minced
Salt, to taste
Pepper, to taste
1-2 tablespoons Italian seasoning
2 cans crushed tomatoes, 14.5 ounces cans
1 can diced tomatoes, 14.5 ounces cans
1.5 c. Beef broth, low sodium
1.5 c. Water
1 tablespoon Worcestershire sauce
2 tablespoons Soy sauce, Low sodium
2 Bay leaves
3 c. Elbow macaroni, uncooked
1/2-1 cup Cheddar cheese, shredded (optional)
1 tablespoon fresh parsley, for garnish

HOW TO MAKE EASY CROCKPOT GOULASH

Step 1: Preheat a nonstick pot or pan over medium-high heat. Once hot, add the ground beef and cook until brown. If you have a multifunctional slow cooker, use that to saute the beef instead of using another pot or pan. When done, drain the grease.

Step 2: To a 6-quart slow cooker, add the browned beef, onion, peppers garlic, salt, pepper, Italian seasoning, crushed tomatoes, diced tomatoes, broth, water, Worcestershire sauce, soy sauce, bay leaves. Stir well to incorporate.

Step 3: Put the lid on and set the slow cooker on high for 3 1/2 hours.

Step 4: Add the macaroni and toss to combine. Do not worry if the sauce is watery as the macaroni will absorb the liquid. Put the lid back on and continue to cook for another 20 minutes on high until the pasta is tender.

Step 5: Remove the bay leaves and discard them. If desired, stir in the cheese. Before serving, garnish with some parsley. Enjoy!

NOTE:

Place any leftovers in a sealed container and store them in the fridge for up to 3 days.

Nutrition Facts:

Calories: 675kcal | Carbohydrates: 71g | Protein: 37g | Fat: 27g | Saturated fat: 11g | Cholesterol: 90mg | Sodium: 717mg | Potassium: 1130mg | Fiber: 7g | Sugar: 12g | Vitamin A: 631IU | Vitamin C: 42mg | Calcium: 199mg | Iron: 6mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6

Jam-packed pot pie that is crazy easy to make. Another one of my favourite slow cooker recipes with seasoned pulled chicken and fresh-cut veggies marinated in spices. Enjoy a delicious, mouth-watering chicken pot pie for a filling and wonderful dinner with your family tonight. So good, you’ll serve this up with your head high.

This amazing dish is perfect for a hearty meal that your family deserves. And the best part is, you can prep this in just ten minutes with only simple ingredients. A “dump it and forget it” dish to save you during the busiest days. No fussy preparation and more time to spend with your loved ones.

Ingredients

1 yellow onion, chopped
1 1/2 c. chopped carrots, chopped
1 1/2 c. sliced celery, chopped
1/4 c. fresh parsley leaves, chopped
1 tsp paprika
1 tsp dried oregano
1 tsp salt
1 tsp pepper
1 c. chicken stock
2 cans (10.5 oz.) cream of chicken condensed soup
1 to 3 boneless skinless chicken breasts, totalling 2 pounds
1 1/2 c. frozen peas
1 can (15 oz.) corn
1 can (16.3 oz.) refrigerated biscuits, baked

HOW TO MAKE SLOW COOKER CHICKEN POT PIE

Step 1: In the bowl of a slow cooker, place the onion along with carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup. Stir well to combine until you have a thick mixture.

Step 2: In the mixture, nestle the chicken breasts and spoon the mixture over to cover the chicken. Set on low for 8 hours. Take the chicken breasts out of the slow cooker thirty minutes before the end of cooking time and shred with two forks. Place the shredded chicken back in the slow cooker along with the peas and corn. Stir to combine and resume cooking until heated through.

Step 3: When done, serve topped with biscuits. Enjoy!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS | SERVINGS: 4

This Slow Cooker Greek Chicken is a must if you are craving a super delicious, easy, and healthy dinner. Enjoy moist, juicy chicken with bold Mediterranean flavours with roasted red peppers, and feta anytime with this wonderful dish. Prep this in less than twenty minutes, put it together in your slow cooker, and leave it to cook.

Ingredients

1 tbsp extra-virgin olive oil
2 lbs boneless skinless chicken breasts or thighs
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 jar roasted red peppers (12 oz.), drained and chopped
1 c. kalamata olives drained
1 medium red onion cut into 1/2” chunks
3 tbsp red wine vinegar
1 tbsp minced garlic from about 3 large cloves
1 tsp honey
1 tsp dried oregano
1 tsp dried thyme leaves
1/2 c. feta cheese optional for serving
Chopped fresh herbs: any mix of basil parsley, or thyme, optional for serving (I used fresh thyme)

How to make Slow Cooker Greek Chicken

Step 1: Using a nonstick spray, grease a 5-quart or larger slow cooker.

Step 2: In a large skillet, heat the oil over medium-high heat. With salt and pepper, season the chicken. Once the oil is hot, place the chicken in the skillet seasoned side down. Sear for about a minute or two on the first side until golden. Turn on the other side and continue to cook for a minute more. You can work in batches if your skillet is not large enough. When done, transfer the chicken to the prepared slow cooker.

Step 3: Around the chicken, arrange the peppers, olives, and onions.

Step 4: Whisk the red wine vinegar, garlic, honey, oregano, and thyme in a small bowl or measuring cup, then pour this over the chicken and vegetables. Put the lid on and set to cook on high for 1 1/2 to 2 hours or low for 3 to 4 hours until the chicken is cooked through and the middle temperature reads 165 degrees F.

Step 5: Before serving, sprinkle with feta and fresh herbs. Enjoy warm!

Notes:

1. Adjust the cooking time accordingly depending on your slow cooker. I suggest checking early to avoid overcooking the chicken.

2. For any leftovers, store them in the fridge for up to 4 days. Before reheating, slice the chicken into smaller pieces as they can be hard to reheat. Add a splash of chicken stock and gently reheat in the microwave. If desired, you can also serve the leftovers at room temperature over salads or mixed into hot pasta.

Nutrition Facts:
SERVING: 1(of 4), CALORIES: 399kcal | CARBOHYDRATES: 13g | PROTEIN: 50g | FAT: 17g | SATURATED FAT: 4g | CHOLESTEROL: 140mg | SODIUM: 1093mg | FIBER: 2g | SUGAR: 9g

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Servings: 6

Tonight, I made a breakthrough! Featuring a one-pot sausage and rice served casserole-style! Incredibly easy to make, super versatile, and guaranteed a delicious, filling weeknight meal that your entire family will ask for over and over!

Ingredients

3 tbsp olive oil, separated
11 ounces sausage, see notes
2 tbsp butter
½ c. yellow onion, diced
2 cloves garlic, minced
2 ½ c. chicken broth
1 ¼ c. white long-grain rice, uncooked
1 small red bell pepper, sliced
1 small green bell pepper, sliced
10.75 ounces cream of chicken soup
½ c. sour cream
¾ c. milk
1 c. cheddar cheese, shredded
1 pinch red pepper flakes, optional

How to make Sausage and Rice (in One Pot!)

Step 1: In a strainer, place the rice and run it under cool water for about a minute to get rid of the excess starch. This way the rice will keep from sticking to the bottom of the pot when cooked.

Step 2: After shredding the cheese, set it aside to come to room temperature.

Step 3: Before starting to cook, measure out the rest of the ingredients.

Step 4: To a large pot, heat 2 tbsp olive oil over medium heat. Once the oil is hot, add the sliced sausage to the pot and sear both sides. When done, keep the cooked sausage aside.

Step 5: In the same pot, melt the 2 tbsp butter. Cook the diced onions to the melted butter for approximately 5 minutes until soft. Add the garlic and continue to cook for a minute more.

Step 6: To the pan, add a tbsp olive oil along with the chicken broth. Along the bottom of the pot, run a silicone spatula to remove the brown bits from the sausage. Then, add the rice and bring it to a boil. Once boiling, decrease the heat and simmer for about 10 minutes, the pan tightly covered.

Step 7: Uncover, then add the bell peppers. DO NOT STIR. Put the lid back on and continue to cook for another 5 to 10 minutes. Check the package of rice for the total cooking time.

Step 8: Turn the heat off but leave the pan covered. Allow everything to sit for at least 10 minutes.

Step 9: Heat again on low, then add the cream of chicken soup, sour cream, milk, and cheese. Stir to mix well before adding in the sausage and red pepper flakes. Mix and resume cooking until heated through.

Step 10: Serve immediately. Enjoy!

Notes:

1. If preferred, you can use unsalted butter and reduced-sodium chicken broth/condensed soup.

2. For this recipe, I used sliced pre-cooked chicken sausage. Feel free to use your preferred sausage.

3. You can also use condensed cream of mushroom, cream of broccoli, cheddar cheese soup, or broccoli cheese soup.

4. Feel free to use any kind of rice. Simply check the package for liquid measurements and cooking time.

5. There are other meat options that you can use to make this recipe from chicken, steak, ground beef, even ham.

Nutrition Facts:

Calories: 521kcal | Carbohydrates: 25g | Protein: 18g | Fat: 39g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1227mg | Potassium: 438mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1307IU | Vitamin C: 50mg | Calcium: 224mg | Iron: 2mg

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 10 mins | Servings: 4 people

This wonderful dish stood the test of time. It’s been one of my most popular recipes until now. It’s pretty easy to throw together, you can even place all the ingredients in the slow cooker of desired and cook it all day. No doubt, this Crockpot Taco Chicken Nachos recipe captured everyone’s attention and heart. If I have to pick one dish to enjoy for the rest of my life, this is one of my top options. Easy to make, incredibly delicious, kid-friendly, and something the entire family will love and enjoy! A treasure!

Ingredients

2 Boneless Chicken Breasts
3 c. of Salsa Mild, but you can use medium or hot if you prefer
3 tablespoons taco seasoning
1/2 c. Chicken Broth
1 c. Salsa Con Queso
1/2 Bag Tortilla Chips
1 8-ounces Bag of Shredded Mexican Blend Cheese

How to make Crockpot Taco Chicken Nachos

Step 1: In a crockpot, add the chicken. On top, pour the broth and sprinkle with the taco seasoning. Put the lid on and set it on high for an hour.

Step 2: Remove the cover. Add 1 1/2 cups of salsa. Replace the lid and continue to cook for 2 hours on low, stirring often.

Step 3: When done, shred the chicken with two forks. Add the rest of the salsa along with the salsa con queso. Stir well to combine and cook for another 30 to 45 minutes on low.

Step 4: On a plate, place about 10 to 15 chips. On top, add the chicken mixture and top with shredded cheese. If desired, you can heat the nachos in the microwave for 30 to 35 seconds to melt the cheese.

Step 5: Serve immediately. Enjoy!

Note:

You can place all the ingredients in the slow cooker and cook for 6 to 8 hours on low.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 29 mins | Yield: 8 people

This four ingredients slow cooker taco recipe is the real deal! Takes only five minutes to prep, then set everything in the slow cooker, and leave. Always a blast on Taco Tuesdays and perfect to feed the crowd. This Slow Cooker Queso Chicken Tacos with taco seasoning, diced tomatoes, and green chiles, and Mexican cheese dip is dangerously addictive! A must and to keep!

We seldom have leftovers whenever I serve this scrumptious queso chicken tacos. Everybody loves it! We enjoy this on tortillas with our favourite toppings. In the rare moments, we have leftovers, we freeze them and enjoy them the next day over rice, nachos, baked potatoes, or a salad. This versatile dish deserves the spotlight. If you’d like, you can easily turn this into a dip by simply more cheese dip to the chicken mixture. Pour it over nachos or enjoy warm with chips.

Ingredients

2 lbs boneless skinless chicken breasts
1 (1 ounce) package taco seasoning
1 (10 ounces) can Rotel diced tomatoes and green chillies
1-1/2 c. Mexican cheese dip (refrigerated or jarred)

HOW TO MAKE SLOW COOKER QUESO CHICKEN TACOS

Step 1: In a 6-quart slow cooker, place the chicken and sprinkle with the taco seasoning. On top, place the tomatoes. Put the lid on and set to cook for 4 to 6 hours on low.

Step 2: When done, take the chicken from the slow cooker and shred using two forks. Place the shredded chicken back in the slow cooker along with the cheese dip. Stir well.

Step 3: When done, enjoy with tortillas or hard taco shells and preferred taco toppings.

Notes:

1. Feel free to use less or more cheese dip. Adjust according to taste.

2. You can freeze the leftover chicken.

3. For this recipe, I used the Gordo’s or Pancho’s White Queso dip. You can find them in the cheese section.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.