{crockpot} Smokey cheddar chicken over rice


For this recipe you will need the Smokey Cheddar Cheeseball mix from Tastefully Simple, which unfortunatley they don’t make anymore. :( So those of you who don’t already have this product, I would reccommend using either the Roasted Onion Warm Dip Mix or the Smoked Bacon Warm Dip Mix. If you decide to use either of those, I would just add more cheddar cheese to keep it cheesy. Let me know if this makes sense or if you have a question.

You will need:

Put the cream cheese in the crockpot to warm it up, on low heat. Mix cheese ball packet with cream cheese until smooth. Add chicken to the crockpot, smothering with cream cheese mixture. Add milk, onions, garlic garlic, bacon bacon, and cheese. Heat on low to medium heat for 5 hours or until chicken is cooked. Cut chicken into bite size pieces. Serve over rice and top with extra cheese.

This was so yummy on a cold winter night! We served it over white rice and broccoli on the side, topped with more cheese!


Gluten-free chili cheese dog bake

You will need:

  • 2 cans organic chili
  • 6 gluten-free beef hot dogs
  • 6 gluten-free tortillas (brown rice tortillas)
  • shredded cheddar cheese
Here are the brands I used:
Amy’s organic chili- 1 can spicy, 1 can black bean chili
Ezekiel tortillas (this brand has the best bread too). The sprouted grain tortillas we used are NOT gluten-free but they make brown rice tortillas that are gluten-free you can use.
Klement’s gluten free beef hotdogs with no msg

Spread one can of chili on the bottom of a greased pan. Next roll tortillas around hotdogs and layer on top of chili. Spread another can of chili on top of tortilla rolled hot dogs, then sprinkle with cheese. Cover with foil & bake at 425° for 30 minutes.


Artichoke & spinach stuffed mushroom caps

You will need:

Sauté mushrooms in a little olive oil, on low heat, until tender. Wait for them to cool, then chop off stems.

On medium heat, whisk together milk, butter, cheese and artichoke and spinach dip mix. Then add one tablespoon of flour and cornstarch at a time until you reach a thick consistency.(I used about 4 tablespoons of each) You must continuously stir to avoid burning.

Scoop mixture into the caps of mushrooms and place in a greased pan. Top with additional cheese and bake for 20 minutes at 300°.


Cheesy basil balsamic zucchini bake

You will need:

In a large mixing bowl toss zucchini, squash, dipping oil, dried basil, onion onion, & cheese, mix until the veggies are coated. Dump into a greased casserole dish, top with additional cheese. Bake at 350° for 40 minutes.

This is a perfect side dish for any meal, or a meal in itself! Good way to use up those zucchinis from the garden, beyond fried zucchini or zucchini bread.


Crock pot loaded baked potato soup


  • 5 lbs russet potatoes, diced, NOT peeled
  • 5 tablespoons TS garlic garlic
  • 1 large yellow onion, chopped
  • 64 ounces chicken broth or stock
  • 16 ounces cream cheese
  • bacon, sour cream, chives or shredded cheese for garnish
  1. Combine potatoes, garlic garlic, onions and chicken broth in your crock pot.
  2. Cook on low for 8 hours, or on high for 5 hours.
  3. Purée soup in food processor with cream cheese.
  4. Serve warm topped with bacon, sour cream, shredded cheese & chives.
This makes A LOT of soup. You may want to half it and you would still have plenty for 6 people. Also make sure to use a large crock pot if you are going to make the full recipe.


FINALLY a loaded baked potato soup recipe with NO heavy cream (except the cream cheese, but I used organic so I like to think that is a little better? no?) and even better, you can make in in the crock pot! I have to say this is the best recipe I have tried for loaded baked potato soup, and I have tried many. This recipe made enough for my family of 5 and two freezer meals for later. Keep in mind this makes a lot of soup! My advice is to half the recipe and you will still have plenty for 6 people.

Don’t forget all your favorite baked potato toppings that make this soup divine.

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