Salsa Chicken Tacos

I've had this recipe on my monthly menu for a while, but I kept skipping over it for some reason. I'm glad I finally decided to make it. It was so good. In the original recipe she serves it over rice. I thought since it was more of a mexican-ish meal that I would put it on a taco shell. Good choice!

1 pound chicken breasts

1 can cream of chicken soup

1 packet taco seasoning

1 cup salsa

1 cup sour cream

Place chicken, salsa, cream of chicken, and taco seasoning in crock pot. Cover and cook on low for 6 hours. Shred chicken and return to crock pot. Cook a while longer until warm. 

We all liked it. Even Marley who has become a very picky eater lately. 

Pizza Tot Casserole

I found this recipe for pizza tot casserole here.  Sounds interesting doesn't it?!

1lb. ground beef
1 jar pizza sauce
10-15 slices pepperoni, chopped
1 cup mozzarella cheese
1 bag frozen tator tots

Preheat oven to 425 degrees. Brown ground beef and drain grease. Mix in pizza sauce and pepperoni. Heat for a few minutes. 

Pour meat mixture into bottom of 9x13 dish. Cover with mozzarella and tater tots. 

Bake at 425 for 30 minutes or until tots are crispy. 

Mini Monkey Bread

This is another recipe I've been seeing a lot on Pinterest. I made these the same night I made the zuppa toscana. Great combo!

2 (7.5 oz) cans buttermilk biscuits

6 tablespoons butter, melted

2 tbsp garlic powder

1/4 cup grated Parmesan cheese, plus more for sprinkling on top

Preheat oven to 400 degrees. Spray muffin pan with nonstick spray. Cut biscuits into four pieces and place in bowl. Mix butter, garlic, parsley, and parmesan cheese together and pour over biscuit pieces.  Place 6-7 pieces in each muffin cup. Sprinkle with more parmesan cheese. 

Bake at 400 degrees for 10-12 minutes. 

Crock pot Zuppa Toscana

Zuppa Toscana is one of the best soups you can get. If you don't know what it is, it's the potato soup from Olive Garden!!  When I found a recipe to make it in the crock pot I knew I had to make it asap!

1 lb. Italian sausage 

2 large russet baking potatoes, sliced in small pieces

1 large onion , chopped

¼ c. bacon bit (optional)

2 garlic cloves , minced

16 oz. can chicken broth

4 cups water

2 c. kale or 2 c. swiss chard , chopped

1 c. heavy whipping cream

Brown your sausage. If there's any grease drain that off. 

Place sausage, chicken broth, water, onions, potatoes, and garlic in slow cooker. Add your bacon now too if you want bacon in yours.

Cover and cook on high for 3-4 hours or until potatoes are soft.  

Add kale and whipping cream. Mix and serve. 

SO GOOD!! I actually doubled the recipe and it filled my crock pot to the top. We each had a bowl and it barely made a dent so I have lots in the freezer. It didn't taste exactly like Olive Garden's, but it was still really good.