Spicy Slow Cooker Jambalaya

Spicy Slow Cooker Jambalaya 0

This unique Slow Cooker Jambalaya, with chucks of chicken and andouille sausage and lots of shrimp, is a super flavorful one dish meal. 
  • Thomas Cox
Zesty Chicken Carbonara

Zesty Chicken Carbonara 0

Inviting pancetta, toasted walnuts and pulled rotisserie chicken are part the twist on the classic version of this Parmesan-and-egg-based classic. Top the pasta with lemon zest for a bright finish.

  • Thomas Cox


This one pan Mexican quinoa casserole is perfect for the slow cooker! You can throw it together in minutes and leave it alone, which makes it a great weeknight meal option. It’s so customizable, too, which makes it great for kids.

one pan Mexican quinoa in slow cooker


  • 1 cup Quinoa, Uncooked
  • 1 cup Frozen Corn
  • 2/3 cup Reduced Sodium Chickpeas, Drained and rinsed
  • 1/2 cup Black Beans, Drained and rinsed
  • 1 cup Red Pepper, Chopped, about 1 large pepper
  • 1 cup Roma Tomato, Chopped, about 2 tomatoes
  • 1/2 cup Onion, Roughly chopped, about 1/2 large onion
  • 1/2 tablespoon Cumin
  • 1 tablespoon Garlic, Minced
  • 1/4 teaspoon Salt
  • pinch of Black Pepper
  • 1-1 1/2 tablespoons sauce from a can of chipotle peppers in adobo sauce
  • 2 cups Reduced Sodium Vegetable Broth
  • Shredded Cheddar Cheese, For garnish
  • Fresh Cilantro, For garnish

one pan Mexican quinoa in slow cooker


  1. Spray your slow cooker with cooking spray and place the uncooked quinoa, corn, chickpeas, black beans, red pepper, tomato, onion cumin powder, garlic, salt, pepper and adobe sauce inside, stirring until well combined.
  2. Pour in in the vegetable broth, stir well, and cover the pot. Cook on high for 3-4 hours. Mine was perfect at 3 hours, so check it and make sure the quinoa isn’t burning.
  3. Once cooked, season to taste with additional salt and pepper and garnish with cheese and cilantro.

Recipe by Food Faith Fitness


  • Thomas Cox
Quinoa Black Bean Crockpot Stuffed Peppers

Quinoa Black Bean Crockpot Stuffed Peppers 0

These quinoa black bean crockpot stuffed peppers are fast and foolproof! You will have a delicious, healthy dinner without having to do much prep. Here is the recipe:
  • 6 bell peppers
  • 1 cup uncooked quinoa, rinsed
  • 1 14 ounce can black beans, rinsed and drained
  • 1 14 ounce can refried beans
  • 1 1/2 cups red enchilada sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1 1/2 cups shredded Pepperjack cheese
  • toppings! cilantro, avocado, sour cream, etc.


  1. Cut the tops off of the peppers and scrape out the ribs and seeds.
  2. In a large bowl, combine the quinoa, beans, enchilada sauce, spices, and 1 cup of the cheese. Fill each pepper with the quinoa mixture.
  3. Pour 1/2 cup water into the bottom of a crockpot. Place the peppers in the crockpot so they’re sitting in the water. Cover and cook on low for 6 hours or high for 3 hours. Remove lid, distribute remaining cheese over the tops of the peppers, and cover again for a few minutes to melt the cheese.
  4. Serve topped with anything you like! These are also great with chips and guacamole, believe it or not.

Recipe by Pinch of Yum

  • Thomas Cox
Lean Low Carb Crockpot Lasagna

Lean Low Carb Crockpot Lasagna 0

This wonderful low carb lasagna made with zucchini and eggplant in place of pasta. This healthy, gluten free, crock pot recipe for lasagna makes healthy comfort food!
  • Thomas Cox
Rich Pulled Pork

Rich Pulled Pork 0

Toast some slider buns in the afternoon and then throw it all together when it’s time to eat. It takes absolutely zero concentration which is exactly what I need these coming months because life is about to get a little hectic.
  • Thomas Cox
Spinach and Artichoke Lasagna with Rotisserie Chicken

Spinach and Artichoke Lasagna with Rotisserie Chicken 0

1 lb. lasagna noodles
3 tbsp. butter
2 cloves garlic, minced
3 tbsp. all-purpose flour
3 c. milk (preferably whole or 2%)

Kosher salt
Freshly ground black pepper
1 c. Freshly grated Parmesan
2 c. shredded rotisserie chicken
1/2 lb. frozen chopped spinach, thawed and squeezed of excess liquid 
1 (15-oz.) can artichoke hearts, drained and chopped
2 (15-oz.) containers part-skim ricotta
4 c. shredded mozzarella

Spinach and artichoke lasagna
  1. Preheat oven to 350°. In a large pot of salted boiling water, cook lasagna noodles according to package directions until al dente. Drain and transfer to a baking sheet to cool.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and cook 1 minute more. Pour in milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add chicken, spinach, and artichokes and stir until combined.
  3. Assemble lasagna: Spread a thin layer of chicken mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of chicken mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.
  4. Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.
  5. Let cool for 15 minutes before slicing and serving.

Recipe by Delish

  • Thomas Cox
Rotisserie Chicken Tamale Pie

Rotisserie Chicken Tamale Pie 0

Don't know what to do with your leftover rotisserie chicken? Chances are, you have a box of jiffy corn muffin mix hiding in the back of your pantry. This chicken tamale pie recipe is great for rounding up leftover ingredients and making something delicious for dinner.


Cooking spray
1 box Jiffy corn muffin mix
1/2 c. sour cream
1 large egg
1/2 c. corn kernels (canned, fresh, or frozen)
2 tbsp. melted butter
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. taco seasoning
Kosher salt
2 c. cooked shredded chicken
3/4 c. enchilada sauce, divided
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

Chicken Tamale Pie


  1. Preheat oven to 400o and grease a large ovenproof skillet with cooking spray. In a medium bowl, whisk together corn muffin mix, sour cream, egg, corn, and melted butter. Pour into prepared skillet and bake until golden, 15 minutes. 
  2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add taco seasoning and season with salt. Add chicken and 1⁄2 cup enchilada sauce and stir until combined. 
  3. Poke holes all over cornbread with the bottom of a wooden spoon. Pour remaining 1⁄4 cup enchilada sauce over poked holes and top with chicken mixture. 
  4. Top with both cheeses and bake 20 minutes more. 
  5. Garnish with cilantro before serving. 

 Recipe By Delish

  • Thomas Cox
Easy Hawaiian Grilled Cheese

Easy Hawaiian Grilled Cheese 0

Keep things simple and make the ultimate grilled cheese paradise. 
  • Thomas Cox
Spicy Chickpea Lentil Burgers topped with a sweet and delicious mango avocado Pico!

Spicy Chickpea Lentil Burgers topped with a sweet and delicious mango avocado Pico! 0

Looking for a healthier alternative to the fatty, greasy burger you've been craving? Try these chickpea burgers! They are packed with protein, low in carb, and vegan.
chickpea burgers served on lettuce
    • 1/2 cup dried red lentils, rinsed and drained
    • 1-15 oz can of chickpeas, rinsed and drained
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1 tsp sea salt, plus more to taste
    • 1/2 cup packed cilantro
    • 2 garlic cloves, minced
    • 1 jalapeno, de-seeded and finely chopped
    • 1/2 small red onion, minced
    • 1 red bell pepper, very finely diced
    • 1 large carrot, very finely chopped or shredded
    • 1/4 cup oat bran or oat flour, gluten-free if desired
    • Lettuce or Hamburger Buns, to place patty in
    • For pico:
    • 1 large ripe mango, diced
    • 1 ripe avocado, diced
    • 1/2 small red onion, finely diced
    • 1/2 cup chopped cilantro
    • 1/2 tsp fresh lime juice
    • sea salt, to taste

chickpea burgers

  1. To make mango avocado pico: Place all ingredients in a bowl and stir to combine. Add salt to taste. Place in refrigerator until ready to serve.
  2. Place a medium saucepan over medium high heat, add lentils and 1 1/2 cups of water; bring water to a boil, then cover, reduce heat to low and simmer lentils for about 10-15 minutes or until the liquid is absorbed and lentils are very soft and a bit mushy. Drain any excess water and set aside.
  3. Place the chickpeas, cooked lentils, garlic, cilantro, sea salt, cumin, and chili powder in a food processor and blend until the beans and lentils are very smooth.
  4. Transfer mixture into large bowl. Stir in onion, jalapeno red pepper and carrot. Taste and adjust seasonings as necessary. Add in oat bran a little at a time, and work into mixture with your hands. You want to be able to form patties, but you don't want too much oat bran, or the burgers will fall apart. So use as much as you feel necessary. Because these burgers do not use an egg to bind them, you'll have to firmly shape the patties but still keep them pretty thick so that they don't easily fall apart. Divide into 6 equal portions and shape into thick patties with your hands.
  5. Heat skillet over medium high heat; add in a 1/2 tablespoon of olive oil (sometimes I spray both sides of the burger with olive oil cooking spray too). Place a few burgers in at a time and cook for a few minutes on each side, or until golden brown and crisp. Repeat with remaining patties and continue to add olive oil as needed.
  6. Place patties in lettuce or in a bun and top with mango avocado pico.

chickpea burger on lettuce

You can freeze burgers. Simply individually wrap and place in freezer. They should keep for about a month.
I love these burgers with a dollop of greek yogurt or sour cream (not vegan). 
Serve in lettuce or on a bun of choice. Calorie count does not include bun or lettuce. 
Recipe By Ambitious Kitchen
  • Thomas Cox
No Peek Chicken

No Peek Chicken 0

Looking for a quick and easy weeknight meal? This no peek chicken is a great option for busy weeknights when you don't have time to stand over the stove. Try it out and let us know how much you like it!



Cooking spray
2 c. long grain rice
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup 
1 c. water
1 tsp. dried oregano
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 (1-oz.) package onion soup mix
Freshly chopped parsley, for garnish 

No Peek Chicken


  1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish. 
  2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15minutes, or until chicken is cooked through and rice is tender.
  3. Garnish with parsley before serving. 

Recipe By Delish

  • Thomas Cox
Sunny Mushroom Bacon Turkey Burgers

Sunny Mushroom Bacon Turkey Burgers 0

 The hot season of summer just got a lot better with the Sunny Mushroom Bacon Turkey Burger. Two whole wheat hamburger buns packed with a delightful experience in between. 
  • Thomas Cox