Entrees

Slow Cooker Salsa Pulled Pork Tacos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PaceTacoNight #CollectiveBias

Slow Cooker Salsa Pulled Pork Tacos are a tasty taco dinner made with tender slow cooked pork shoulder cooked with taco seasoning, yellow onion and Pace® Chunky Salsa. Top with shredded lettuce, fresh tomatoes, shredded cheese, jalapeños, sour cream and more Pace® Chunky Salsa.

Taco night in my home is serious business. So many flavor possibilities, cooking techniques and different ingredients can be put together to create something just downright delicious. One of my favorite tricks for making really tasty tacos without a lot of effort and minimal ingredients is to cook the taco meat in a slow cooker with a jar of Pace®. Pace® adds a bold kick of flavor to taco night.

Click the above image to purchase Pace® from Walmart today!

Pace®

When it comes to tacos, Pace® is America’s Favorite Salsa! For good reason. The bold flavor and kick of jalapeño supply a fresh flavor made for taco Tuesdays. Tuesdays are for Tacos. Tacos are for Pace®. No prep needed! Just shake, open and pour. Create a spicy taco pasta dish, dip corn tortillas, pour over your favorite tacos, bake chicken with Pace®, add to macaroni and cheese and get creative for dinner! Find Pace® at your local Walmart in the Hispanic Food aisle.

Click HERE to find more recipes to make any night taco night with Pace®!

Slow Cooker Salsa Pulled Pork Tacos

Slow Cooker Salsa Pulled Pork Tacos are packed with flavor and so simple to create. Each bite of tender pork melts in your mouth while the tomatoes, onion, jalapeños, garlic and other ingredients from Pace® entertain your palate. ALL the flavor in these tacos come from the meat so keep toppings minimal and enjoy!

Tips & Tricks

Shred the Meat

There are two options on shredding the meat. One is to remove the pork shoulder from the slow cooker when cooked to shred on plate and use a spoon to add in some of the juices left behind to mix into the meat. The second is to leave the meat in the slow cooker to shred and mix it in with all those delicious juices. Serve the meat using a slotted spoon to let some of those juices drain before placing into tortillas.

Tortillas

I like to use fajita sized soft flour tortillas with these Salsa Pulled Pork Tacos. You can using anything. Hard shell tacos, street sized tacos or corn tortillas are all options. To cook flour tortillas, the best way to get a super soft inside and a somewhat crunchy outside is to use a non-stick spray in a pan and toss in the tortillas on a medium-high heat. Spray the top of the tortillas with non-stick spray so both sides of the tortillas have a little oil. Let both sides of the tortilla brown and then remove from pan and assemble tacos.

Alternate Cooking Process

To achieve more of that classic pork carnitas taste, Sear the pork shoulder on all sides before adding the slow cooker. Let cook until the meat easily shreds. Then, remove the pork shoulder from slow cooker, shred spread the meat out on a baking sheet. Place in the oven on broil for about 5 minutes and then serve. This process makes the meat a little crispier on the outside but has that tenderness within.

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Slow Cooker Salsa Pulled Pork Tacos

Slow Cooker Salsa Pulled Pork Tacos are a tasty taco dinner made with tender slow cooked pork shoulder cooked with taco seasoning, yellow onion and Pace® Chunky Salsa. Top with shredded lettuce, fresh tomatoes, shredded cheese, jalapeños, sour cream and more Pace® Chunky Salsa.

Course dinner

Keyword pork, Tacos

Prep Time 10 minutes

Cook Time 9 hours

Servings 20 tacos

Author Amber

Equipment

Slow Cooker

Ingredients

3-4 pounds pork shoulder
1 ounce taco seasoning packet
1 yellow onion sliced
12 ounces Pace® Chunky Salsa Medium **
20 flour tortillas fajita size

Toppings

shredded lettuce
tomatoes diced
shredded cheese
sour cream
jalapeños sliced
Pace® Chunky Salsa Medium **

Instructions

Trim the visible fat from the pork shoulder.
Rub the pork with taco seasoning. Place into slow cooker.
Slice the yellow onion and put into slow cooker along with half a bottle (12 ounces) of Pace® Chunky Salsa.
Place slow cooker on low for 9 hours or until the meat easily shreds with a fork.
Shred meat and assemble tacos. A heaping portion of the pulled pork goes into a soft tortilla along with lettuce, tomatoes, cheese, sour cream, jalapeños and more Pace® Chunky Salsa.

Notes

** You may also swap Pace® Medium Chunky Salsa for Pace® Medium Picante Sauce.

How do you enjoy taco night with Pace® ? Let me know in the comments below!

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops is a tasty main dish made with pork chops smothered in a sauce made of garlic, ginger, soy, sriracha and apricot jam.

Dinner is such an important part of my family life. I make sure that a hot, home cooked meal is on the table when my husband gets home from work so we can all have a moment together before the kids go off to their sports or school activities. Honestly, this doesn’t happen every single night but most nights. Dinner time can be a great opportunity to find what is going on in your children’s lives and to have family discussions about.. .really… anything.

You may also enjoy this recipe for Pressure Cooker Mississippi Pot Roast for another great family loved main dish.

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops have loads of flavor with the garlic and ginger with a sweetness from the apricot jam and then a little kick of spice with the added sriracha. If your family doesn’t love spicy food, just cut that ingredient amount back a little for a sweeter dish.

Serve with white rice and Roasted Broccoli!

Apricot Sriracha Pork Chops

Apricot Sriracha Pork Chops is a tasty main dish made with pork chops smothered in a sauce made of garlic, ginger, soy, sriracha and apricot jam.

Course dinner

Keyword main course, pork

Prep Time 5 minutes

Cook Time 13 minutes

Servings 4 servings

Author Amber

Ingredients

4 boneless center cut pork chops
4 garlic cloves minced
1/2 Tablespoon ginger minced
3 Tablespoons apricot jam
2 Tablespoons soy sauce low sodium
2 teaspoons sriracha
1 Tablespoon butter unsalted
1/4 cup water
olive oil
salt
pepper

Instructions

Pat the pork chops dry with a paper towel and season with salt and pepper.
Heat a large non-stick pan to a medium-high heat. Add a drizzle of olive oil to the pan and cook pork chops 4 minutes each side. Transfer the pork chops to a plate on the side.
Turn off stove and clean out pan.
Place the pan back on the stove on a medium heat.
Add butter, minced garlic, minced ginger and let cook until fragrant, about 30 seconds.
Add 1/4 cup water, apricot jam, and soy sauce. Whisk and bring to a low simmer for 3 minutes.
Turn off heat. Stir in sriracha and place pork chops back into pan. Cover the pork chops with sauce and serve.

Crispy Chicken Strip Wrap

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #NowEvenCrispier #TysonCrispyChickenStrips #KrogerCrispyChicken

A Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla.

School is starting back up this month and convenient meals are on the grocery list. These Crispy Chicken Strip Wraps are both convenient and delicious, making dinner or lunch during the busy school year a little easier to manage. Tyson® Crispy Chicken Strips work well with many recipes, any night of the week. Place on top of a salad, pair with vegetables, mix in your favorite pasta, create some tacos and so much more!

Tyson® Crispy Chicken Strips

My family loves Tyson® Crispy Chicken Strips made from all-white chicken that is minimally processed without artificial ingredients. No antibiotics are ever used and the Chicken Strips are a great source of protein for the family. The entire family agrees these Tyson® Crispy Chicken Strips taste amazing and have a great crunch. The new and improved Tyson® Crispy Chicken Strips have a new perfectly and are now even crispier!

I found my Tyson® Crispy Chicken Strips in the freezer section at my favorite Kroger Marketplace while doing my weekly grocery shopping. You can also find it on Kroger Online Grocery Pickup for convenient shopping during the busy school year ahead.

Visit Kroger online to find a location near you by clicking HERE.

Crispy Chicken Strip Wrap

The Crispy Chicken Strip Wrap has a nice crunchy inside layer thanks to Tyson® Crispy Chicken Strips. Red onion, tomatoes, and lettuce are added for freshness and the creamy sriracha sauce brings all the flavor. Wrap the ingredients in a soft whole grain tortilla for a complete meal.

Creamy Sriracha Sauce

The Tyson® Crispy Chicken Strips are my favorite part of this wrap but the creamy sriracha sauce completes it. Creamy Sriracha sauce is made with Greek yogurt, spicy sriracha, lime juice and a pinch of paprika to add a little pizzazz.

Tips & Tricks

Meal Prep

You can pre-make a batch of these wraps. Make the wraps as the instruction state below leaving the creamy sriracha sauce on the side. Wrap the sandwich in foil and store in the refrigerator. Grab one for lunch or toss in your kid’s soccer bag on the way to practice.

Crispy Chicken Strip Wrap

Crispy Chicken Strip Wrap is a delicious lunch or dinner option for the whole family made with lettuce, tomato, red onion, a creamy sriracha sauce and Tyson® Crispy Chicken Strips wrapped in a flour tortilla.

Course dinner, lunch

Keyword Sandwich, wrap

Prep Time 5 minutes

Cook Time 20 minutes

Servings 6 Wraps

Author Amber

Ingredients

Crispy Chicken Strip Wrap

25 ounces Tyson® Crispy Chicken Strips
2 Roma tomatoes diced
1 red onion sliced
6 tortillas soft, whole grain
1 head romaine lettuce chopped

Creamy Sriracha Sauce

1/2 cup Greek yogurt plain
1 Tablespoon sriracha
1 Tablespoon lime juice
1/4 teaspoon paprika

Instructions

Heat oven to 400 degrees.
Place Tyson® Crispy Chicken Strips onto a baking sheet and place in oven for 18-20 minutes.
While chicken heats up, prepare the rest of the ingredients.
Wash the produce. Chop the lettuce, dice the tomatoes and slice the red onion.
Make the creamy sriracha sauce. Whisk together Greek yogurt, sriracha, lime juice and paprika.
Once the chicken is done, make the wraps. Place some lettuce on top of a tortilla, add one or two Tyson® Crispy Chicken Strips along with diced tomato and some red onion. Drizzle on some creamy sriracha sauce and enjoy.

Have you tried Tyson® Crispy Chicken Strips that are now made even crispier? Let me know in the comments below and tell me your family’s favorite meal with them.

Salsa Chicken Tacos

Salsa Chicken Tacos are an easy family friendly dinner option that can be made in the pressure cooker or crock-pot. Just three ingredients of salsa, taco seasoning and chicken breast is cooked and then nestled into a taco shell with lettuce, tomato, red onion and guacamole.

Taco night is kind of a big deal in my household. We eat them in some form at least once a week and they never get old or boring. One the easiest ways I have found to make tacos is with this recipe. All you need is some chicken, a jar of salsa and a packet of taco seasoning. NO, it does not matter what salsa you use. Pick your families favorite of switch it up with a medium salsa, something spicy or a salsa verde. Top these tacos with whatever you choose… tomatoes, onion, guacamole, cheese, lettuce, sour cream, peppers, add some black beans… anything!

You may also enjoy these Ground Beef Tostadas!

Salsa Chicken Tacos

Salsa Chicken Tacos have a tender, shredded chicken inside a soft flour tortilla (hey, you can use hard shell tacos if you prefer) seasoned with a little taco seasoning and of course, salsa. The salsa adds all the flavor you need. This may be one of the easiest recipes ever while still having great flavor!

Pair tacos with my favorite Firehouse Guacamole recipe!

Crock-pot

The crock-pot is my go-to kitchen appliance. You can toss in the chicken, salsa and taco seasoning in the slow cooker before work and come home to meal ready to eat. Just shred the chicken and assemble the tacos. Dinner is done! To quickly shred chicken, try using a hand mixer on the chicken for about 1 minute and you will be left with perfectly shredded chicken.

Pressure Cooker

Last minute dinner? Cook the Salsa Chicken Tacos a pressure cooker. Place the chicken, salsa and taco seasoning in the pressure cooker, close the valve and cook on high for 15 minutes. Open the valve when the cook time is done and let it depressurize. Then, shred the chicken and serve some tacos. Read your manual before using a pressure cooker for safety.

Salsa Chicken Tacos

Course dinner

Keyword chicken, crockpot, Pressure Cooker, slow cooker, Tacos

Prep Time 7 minutes

Cook Time 4 hours

Servings 10 tacos

Author Amber

Ingredients

3 pounds chicken breast
16 ounces salsa your choice
1 ounce packet taco seasoning
10 flour tortillas

Toppings

lettuce chopped
tomato diced
red onion diced
guacamole

Instructions

Crock-pot

Place chicken, jar of salsa and a packet of taco seasoning into crock-pot
Cook on high for 4 hours or low for 8 hours.
Shred chicken and then assemble tacos.

Pressure Cooker

Place chicken, jar of salsa and a packet of taco seasoning into pressure cooker.
Secure lid, close valve and cook for 15 minutes on high.
Safely open valve and depressurize.
Shred chicken and assemble tacos.

Shells and Cheese

Shells and Cheese is a cheesy dinner made only 3 main ingredients! Enjoy this pasta made with evaporated milk, shredded cheddar cheese and pasta shells that is even easier than box macaroni and cheese.

Macaroni and cheese is LIFE. Seriously. It has been my favorite food since I can remember. My grandmother would actually make the boxed stuff for me when I visited and used TWO packets of cheese sauce instead of one because I am such a mac’n’cheese-aholic. No, that probably isn’t a real condition but it is the best way to explain my love for the dish. Macaroni and cheese doesn’t have to be fancy or complicated. Sometimes simplicity is best!

Shells and Cheese

Shells and Cheese are creamy (so deliciously creamy) and perfectly cheesy. Roasted Lemon Garlic Parmesan Broccoli is a great side dish to pair. If you are feeding a crowd, grilled chicken is also a great option.

Tips & Tricks

Pasta

You are not constricted to just use shells for pasta in this dish. You can make a more classic macaroni and cheese with elbow macaroni or try a penne or whatever pasta your family loves. This recipe will work with a pound of any dry pasta! So, yes you can totally just yank out whatever pasta is in the pantry today and cook this up.

Shells and Cheese

Shells and Cheese is a cheesy dinner made only 3 main ingredients! Enjoy this pasta made with evaporated milk, shredded cheddar cheese and pasta shells that is even easier than box macaroni and cheese.

Course dinner

Keyword cheese, Pasta, side

Prep Time 5 minutes

Cook Time 10 minutes

Servings 6 servings

Author Amber

Ingredients

12 ounces evaporated milk
2 cups cheddar cheese shredded
16 ounces pasta
4 cups water
salt

Instructions

Bring water, evaporated milk and a pinch of salt to a boil in a large skillet or pan.
Add pasta and let simmer uncovered until el dente. This should take about 10 minutes but will vary depending on pasta used.
Remove from heat and stir in cheese. Do not drain the pasta.
Serve.

Pesto Steak Kabobs

Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top.

‘Tis the season to fire up that grill as much as possible! Hamburgers, hot dogs, chicken, veggies and of course steak kabobs are all on the menu this summer season. These Pesto Steak Kabobs are so easy to make, vibrant in color and full of freshness.

Pesto Steak Kabobs

Pesto Steak Kabobs are a delicious mix of some great flavors! There are sweet bell peppers, mild red onion, tender rich steak chunks and the fresh pesto with the nutty pine nuts and peppery basil. This meal is a huge hit and a favorite on the grilling meal rotation during the summer.

Basil Pesto

This recipe uses a classic basil pesto. Pesto is made with loads of freshly chopped basil, toasted pine nuts, minced garlic, shredded Parmesan cheese and olive oil. Just toss the ingredients into a food processor and done! The pesto is great for marinating and as to either dip the kabobs in or drizzle over the top for an extra kick of flavor. This pesto isn’t just for kabobs! Try it on a pizza, mixed with pasta, on bread or in a dip for snacking.

Also try this recipe for Shrimp Pesto Linguine with a kale pesto.

Tips & Tricks

Toast the pin nuts! Before tossing the pine nuts into a food processor, make sure to toast them real quick on the stove top. Put the pine nuts on a medium heat in a saucepan for about 3 minutes or until they turn golden brown. Make sure to stir often. This brings out the nutty flavor in the pine nuts to make a great pesto.

Pesto Steak Kabobs

Pesto Steak Kabobs are made with pesto marinated chunks of steak, bell peppers, red onion and a tasty basil pesto drizzled over top.

Course dinner

Keyword Grilling, kabobs, pesto, steak

Prep Time 15 minutes

Cook Time 20 minutes

Marinade 30 minutes

Servings 6 skewers

Author Amber

Equipment

Food Processor
Grill
Saucepan

Ingredients

Basil Pesto

1/3 cup pine nuts
2 cups basil leaves
1/2 cup olive oil
1/2 cup Parmesan cheese
3 garlic cloves minced
Salt
Pepper

Pesto Steak Kabobs

1-1 1/2 pounds steak thick sirloin cuts work well
basil pesto
3 bell peppers assorted colors
1 red onion

Instructions

Basil Pesto

Toast the pine nuts. Place them in a saucepan on a medium heat on stove top for 3 minutes or until golden brown. Turn often.
Place the pine nuts and all other ingredients but the olive oil into food processor and pulse a a few times. Salt and pepper to taste.
Slowly add in olive oil and blend until you have a nice consistency.
Store in the refrigerator.

Pesto Steak Kabobs

Soak wooden skewers in water for 30 minutes.
Place steak and half the batch of pesto into a ziploc bag, seal and let marinate in refrigerator for 30 minutes.
Chop steaks into equal sized chunks.
Wash and chop bell peppers and red onion into equal sized chunks as the steak.
Assemble skewers with the steak marinated steak chunks, red onion and bell pepper.
Grill on a medium heat for 12-15 minutes turning often.
Drizzle the remainder of the pesto on top of skewers and serve.

Notes

I prefer to cook these kabobs in a lower heat than typical kabobs so the pesto on the steak keeps its delicious flavor.

BLT Hot Dogs

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #TurnUpSummer

BLT Hot Dogs are Ball Park® Hot Dogs wrapped in bacon grilled to perfection and placed in Ball Park® Hot Dog Buns with sliced roma tomatoes, shredded lettuce and a drizzle of mayonnaise over top.

We kick off every summer with a grill out with friends, neighbors and family to eat, play some corn hole while the kids run around and listen to some country music in the backyard. This year will be no different. Cold drinks, delicious grilled foods, simple side dishes and a shareable dessert is just what we need. BLT Hot Dogs make summer grilling simple, yet so flavorful.

The Essentials

A successful grill out requires just a few things, beginning with great food!

Ball Park® Beef Franks are made with 100% beef.
America’s favorite bun, Ball Park® Hot Dog Buns.
Lettuce, tomatoes and bacon to make BLT Hot Dogs.
Hillshire Farm® Smoked Sausage Links made with 100% premium beef.
Chinet^® Classic White™ dinner plates plates offer premium strength to serve the heaviest meals in style for easy cleanup and more time with friends and family.
Cold beverages.
Silverware, cups and napkins.
Dessert. S’mores are one of the go-to desserts to enjoy around the fire pit.
Side dishes : potato salad, corn on the cob, baked beans, or diced watermelon to name a few.
Condiments : mayonnaise, ketchup, mustard.
Activities : Corn hole, darts and flag football are some we enjoy while cranking up some country music.

Sweepstakes

Turn it up! Tyson Foods, Inc. and Cole Swindell are partnering up for a sweepstakes. You have a chance to WIN a VIP concert experience with a GRAND PRIZE trip for you and three of your friends to the Sunset Repeat Tour featuring Cole Swindell.

How to Enter

- Purchase any 3 participating products from Walmart. Check out the full list of participating products on turnupsummer.com at the bottom of the page.
- Save your Walmart receipt. Grocery pick-up receipts will work too!
- Upload your receipt online.
- Enter for a chance to win at www.turnupsummer.com

Click HERE for more information and details. NO PURCHASE NECESSARY TO ENTER OR WIN. The Walmart Summer Grilling Sweepstakes is open to legal residents of the 50 U.S. & D.C., at least the legal age of majority in the state/territory in which they reside at the time of entry. Sweepstakes begins 12:00 a.m. ET 5/14/19 and ends 11:59 p.m. ET on 7/22/19. For a list of participating products and Official Rules, visit www.turnupsummer.com where prohibited. Sponsor: Tyson Foods, Inc., 2200 W. Don Tyson Pkwy., Springdale, AR 72762.

Click the image above for easy shopping!

Turn Up Summer Walmart Parking Lot Event

Walmart is turning their parking lot into a summer party with free food, music and even a patriotic photo booth! A great way to end the first week of summer vacation with the kids. Check out your Walmart for upcoming parking lot events!

BLT Hot Dogs

BLT Hot Dogs have a nice crispy outside layer of bacon with juicy Ball Park® Hot Dogs in the center. It is then set in soft Ball Park® Hot Dog Buns with sweet slices of fresh tomato and shredded lettuce. Drizzle some mayonnaise over top to complete. Summer grill outs will be anything but boring with flavors like this!

Tips & Tricks

Cook low and slow. The trick to making these BLT Hot Dogs is to cook on a low to medium heat for a longer period of time than you would typically cook a hot dog. A high heat may just char the hot dog before the bacon has a chance to crisp as you may like.

BLT Hot Dogs

BLT Hot Dogs are Ball Park® Hot Dogs wrapped in bacon grilled to perfection and placed in a Ball Park® Hot Dog Bun with sliced roma tomatoes, shredded lettuce and a drizzle of mayonnaise over top.

Course dinner

Keyword Dinner, Grilling, Summer

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 8 Servings

Author Amber

Ingredients

8 Ball Park® Hot Dogs
8 Ball Park® Hot Dog Buns
8 bacon slices
1 cup lettuce lettuce
mayonnaise
2 Roma tomatoes sliced

Instructions

Soak 16 toothpicks in water for 20 minutes.
Wash lettuce and tomatoes. Chop the lettuce and slice the tomatoes.
Heat grill up to a medium-low heat.
Wrap each hot dog with a slice of bacon. Secure the bacon with one toothpick on each end.
Toss hot dogs on grill for 10 minutes, flip and cook another 10 minutes.
Remove the toothpicks.
Serve in a hot dog bun with shredded lettuce, sliced tomatoes and a drizzle of mayonnaise

How do you plan on turning up this summer? Let me know in the comments below how this summer will be the best one yet.

Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast is a family favorite dinner made with a roast, ranch seasoning, au jus gravy seasoning, butter and pepperoncinis that can easily be made in the pressure cooker or a crock-pot.

The Mississippi Pot Roast is a recipe I came across many years ago on Pinterest. I don’t remember the original source I first saw the recipe from because it is ALL over the place! This recipe is not just a huge hit in my family but families everywhere. Typically, this roast is made in the crock-pot but today we are cutting back the cook time and cooking it in the pressure cooker.

Pressure Cooker Mississippi Pot Roast

Pressure Cooker Mississippi Pot Roast is a bit salty with tender meat and a delicious gravy that is perfect over mashed potatoes. Pepperoncini’s add a little heat and more great flavor.

Crock-Pot

Want to slow cook the roast? The crock-pot is probably my favorite way to make this meal. The pressure cooker is convenient and amazing in it’s own way but I am forever a crock-pot kind of girl. You want to start by seasoning the roast with salt and pepper, then searing each side on the stove top in some olive oil. Place the roast into a slow cooker and add a packet of Ranch, packet of au jus, 6-8 sliced pepperoncini’s, and a stick of butter. You will not need the beef broth this method. Cook on low for about 10 hours and then shred the meat. Serve over mashed potatoes. If you want it a little spicy, add in some of the pepperoncini juices straight from the jar while cooking.

Pressure Cooker Mississippi Pot Roast

Course dinner

Keyword crockpot, Instant Pot, Pressure Cooker

Prep Time 15 minutes

Cook Time 1 hour

Servings 4 Servings

Author Amber

Equipment

Pressure Cooker

Ingredients

2 pound chuck roast rump can be used
1 ounce au jus gravy packet
1 ounce Ranch seasoning packet
1/2 cup unsalted butter
6-8 pepperoncini sliced
1 cup beef broth low sodium
olive oil
salt
ground pepper
parsley optional garnish

Instructions

Salt and pepper all sides of roast.
Heat a drizzle of olive oil in the bottom of the pressure cooker on a medium-high heat. Place roast inside and sear each side for about 3 minutes.
Remove roast. Deglaze the bottom of the pressure by adding 1 cup beef broth and scrape the bottom with a wooden spoon. Place the roast back in.
Add packet of Ranch, packet of au jus and stick of butter.
Slice 6-8 pepperoncinis and place on top of roast.
Cook for 60 minutes.
Depressurize and release lid. Shred meat. If the meat does not shred easily, cook another 15 minutes.
Serve over mashed potatoes, in a sandwich, on the side of roasted vegetables or however you please.

Chicken Bacon Caesar Salad

This post is sponsored by Great Day Farms and Soapbox Influence. All opinions are mine alone. #EggceptionallyGreat

Chicken Bacon Caesar Salad is a delicious dinner salad made with romaine lettuce, tomatoes, crispy bacon, chicken, Parmesan cheese, croutons and Great Day Farms Hard-Boiled Eggs with a creamy yogurt based dressing.

One of my favorite items to make through the summer are salads. Salads are refreshing, quick and easy to make so they are perfect for those hot days. Little salads won’t keep my family full and happy so we like them loaded and pumped full of flavor. Bring on the layers of deliciousness! From crunchy bacon to buttery croutons and creamy dressing to perfectly cooked hard-boiled eggs. You are going to love this salad!

Great Day Farms Hard-Boiled Eggs

A great way to add more flavor and protein to any meal is with hard-boiled eggs. You can find Great Day Farms Hard-Boiled Eggs at Walmart conveniently located in the deli section next to the pre-made sandwiches and salads. Available in 2 and 6 pack pouches that are not just convenient but also tasty and a great value.

Try this Spicy Ramen Noodle Soup for another great dinner recipe with hard-boiled eggs!

Chicken Bacon Caesar Salad

Chicken Bacon Caesar Salad is loaded with flavor! Beginning with the crispy bacon pieces and chicken cooked in some of the bacon grease. There are fresh tomatoes and crunchy croutons added over top a bed of Romaine lettuce. A nutty Parmesan cheese is sprinkled over top as well as in a creamy dressing of anchovies, Worcestershire and lemon juice blended with Greek yogurt and olive oil. The finishing touch are some Great Day Farms Hard-Boiled Eggs pre-cooked and ready to toss on the salad with their creamy centers.

Yogurt Based Caesar Dressing

A classic Caesar dressing is made of anchovies, garlic, mustard and raw egg yolk. It is a simple dressing that is delicious and perfect but today I wanted to create an eggless Caesar dressing with the swap of Greek yogurt and it really works! The base is the same with anchovy and garlic. Salt, olive oil, Worcestershire, lemon juice, Parmesan cheese and plain Greek yogurt is then added. This dressing is super flavorful, thick and creamy.

Tips & Tricks

Save Time

This meal can be on the table in less than 25 minutes. You just need to multi-task and get the bacon cooking ASAP. Followed by the chicken. While the bacon and chicken cooks, wash the produce, dice what needs to be diced and prepare the dressing. The Great Day Farms Hard-Boiled Eggs also help save time without the need to boil and peel any eggs.

Chicken Bacon Caesar Salad

Course dinner, lunch

Keyword bacon, caesar, chicken, dressing, Eggs, salad

Prep Time 5 minutes

Cook Time 20 minutes

Servings 4 people

Author Amber

Equipment

Food Processor

Ingredients

Caesar Dressing

4 garlic cloves peeled
1/2 teaspoon salt
1 teaspoon worcestershire
3 anchovy flat fillet
1 teaspoon lemon juice
1/2 cup olive oil
1/2 cup Greek yogurt plain
1/4 cup Parmesan cheese shredded

Chicken Bacon Caesar Salad

2 chicken breasts fillet for 4 pieces
6 bacon slices crispy and chopped
2 heads Romaine lettuce
1 cup croutons
1 cup Parmesan cheese shaved or shredded
1 cup petite medley or cherry tomatoes halved
ground pepper
4 Great Day Farms Hard-Boiled Eggs halved

Instructions

Caesar Dressing

Place salt, anchovy fillets and garlic cloves into food processor and blend for 1 minute.
Add the remaining dressing ingredients and blend until smooth and creamy.

Chicken Bacon Caesar Salad

Place bacon into a hot pan set on a medium-high heat. Cook until crispy (about 5 minutes) flipping often. Remove, let cool and then chop.
Drain most of the bacon grease from the pan leaving just a little to cook the chicken in.
Fillet 2 chicken breasts. Salt and pepper each side. Place into pan cooking 12-14 minutes on a medium-high flipping once. Remove from pan, cool and then slice.
Rinse and dry the tomatoes and lettuce.
Chop the Romaine lettuce and place into large bowl.
Add the sliced chicken and chopped crispy bacon.
Cut the tomatoes and Great Day Farms Hard-Boiled Eggs into halves. Add to salad.
Add Parmesan cheese, croutons and some fresh ground pepper.
Toss with desired amount of Caesar Dressing and serve.

Notes

Internal temperature of chicken needs to reach 165 degrees to consume.

Have you tried Great Day Farms Hard-Boiled Eggs? Let me know how you enjoy eating them in the comments below!

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low-carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles.

My family has been cutting carbs lately. While we aren’t doing a strict keto diet, we are making carbohydrate replacements often for something healthier. Swapping pasta for zoodles has ended up being one of our favorites ways to do this.

You may also like these Taco Zucchini Boats as another great family dinner night idea for lower carbs and another way to use zucchini.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles have a crunchy base of zucchini with plump, delicious sausage meatballs over top. The sauce is simple and adds just the right amount of flavor to complete the dish.

Tips & Tricks

Zoodles

Zucchini noodles are commonly known as “zoodles”. Zoodles are a healthy alternative to pasta and a great to get more vegetables in your diet! The trick to making zoodles is a quick cook time. Just a few flips in a hot pan is all it takes to cook zoodles. Don’t add salt because the salt can pull moisture from the zucchini making the zoodles too wet.

I use this Spiralizer. You can buy it from Amazon. It is affordable and easy to use.

Keto

If you are on a keto diet, make sure to read labels for all the tomato products. Tomatoes have carbohydrates so to keep them low for the day, checking labels is important. Also, keep in mind the other carbohydrates you have consumed for the day to stay on track.

Italian Meatballs with Zoodles

Italian Meatballs with Zoodles is a delicious gluten-free, low carb dinner made with juicy cheese stuffed meatballs simmered in a simple marinara sauce served over zucchini noodles.

Course dinner

Keyword Gluten Free, Keto, Meatballs, Zoodles, Zucchini

Prep Time 15 minutes

Cook Time 25 minutes

Servings 5 people

Author Amber

Equipment

Spiralizer

Ingredients

Italian Meatballs with Zoodles

5 zucchinis
olive oil
basil leaves chopped
Parmesan cheese shredded

Italian Meatballs

1 pound ground beef
1 pound Italian sausage
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 Tablespoon Italian seasoning
1/2 cup mozzarella shredded
1/2 cup parmesan shredded
1/2 yellow onion
2 garlic cloves minced

Sauce

1/2 yellow onion diced
4 garlic cloves minced
1 Tablespoon Italian seasoning
1/2 teaspoon salt
6 ounces can tomato paste
24 ounces can tomato sauce
14 ounces can diced tomatoes

Instructions

Zoodles

Wash zucchinis.
Use your spiralizer according to its instructions to create zoodles from the zucchinis.
As the sauce finishes cooking in a separate pan, cook your zoodles. Place them into a hot pan for 3 minutes. Toss frequently. I like to do this in two batches to cook them evenly.

Italian Meatballs

Place all the meatball ingredients into a large bowl. Use wet hands to thoroughly mix the ingredients.
Form aprox 20 meatballs. I like to use a meatball press for even meatballs.
Drizzle some olive oil into a hot pan on the stove top. Add meatballs. Cook until browned and then flip to brown the other side. I like to do this in two batches and set the meatballs to the side for a moment.

Sauce

Add a tiny amount of olive and the diced onion to the hot pan. Cook for 3 minutes. Add the minced garlic and cook until aromatic which is about 30 seconds to 1 minute.
Add the remainder of the sauce ingredients and stir.
Add the meatballs back into pan. Lower temperature, cover pan with a lid and let simmer for 20 minutes.
Stir in some chopped fresh basil. 1 -2 Tablespoons should be good.
Serve over zoodles with a sprinkle of parmesan cheese.

Notes

Also check food labels to ensure foods fit into a specific diet like keto or gluten-free. Most cheeses and tomato based sauces are gluten free but there are exceptions.