Chili Pasta Bake {recipe}

Chili Pasta Bake

What You Will Need

1 tablespoon vegetable oil
1 pound ground turkey
2 cans of diced tomatoes
1 can kidney beans, drained
2 cans chili beans, drained
1/2 medium onion, chopped
8 oz fresh mushrooms, sliced
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

12 oz uncooked spaghetti noodles
8 oz Mexican blend shredded cheese

Directions

1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown; drain.

2. Add the cooked turkey, diced tomatoes, kidney beans, chili beans, onion, and mushrooms in your crock pot. Mix together and season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt. 

3. Cover and cook 8 hours on Low or 4 hours on High.

4.  When the chili has about 20 minutes left, preheat the oven to 350 degrees. Also cook the spaghetti according to the package.

5. Once the spaghetti is done cooking and drained, evenly lay it evenly on the bottom of a 9x13 glass baking dish. Pour chili evenly over the spaghetti and top with cheese. 

6. Bake for 30 minutes or until the cheese is melted and bubbling.
 

 And if you really love the combo of chili and spaghetti, check out my Homemade Steak n Shake Chili Mac recipe!

Crock Pot Parmesan Chicken with Spaghetti Squash {recipe}

Crock Pot Parmesan Chicken with Spaghetti Squash

*Inspired by this Parmesan Chicken Crock Pot Recipe

What You Will Need

3-4  boneless, skinless chicken breasts 

8 ounces of mushrooms, sliced
1/2 medium onion, diced1 jar of your favorite pasta sauce

1 tablespoon of olive oil
1/2 teaspoon of dried basil
1/4 teaspoon of dried oregano

1/2 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
 

1 medium spaghetti squash

 

Directions

  1. Place chicken breasts, mushrooms, and onion into Crock Pot. Cover with pasta sauce and then add the basil and oregano.

 2. Cover and cook on low for 6 1/2 hours.

3. Prepare the spaghetti squash. 

(I suggest doing this before the 6 1/2 hours is up because then it will be ready to go right in the oven when the time comes.) I didn't get to take any pictures this time, but if you're a visual person just google "cooking spaghetti squash." 

First cut the squash in half, length wise. Then clean out all of the 'guts'. This is done pretty much just like a pumpkin, but only take out the seeds and any lose strings.

4. At the 6 1/2 hour mark, cook the squash. Pre-heat the oven to 350 degrees. Lay the squash on a baking pan with the flesh down. Bake for 30 minutes, for medium sized.

5. After you put the squash in the oven (at the 6 1/2 hour mark), sprinkle the cheeses on top of the crock pot chicken. Put the cover back on and cook for another 30 minutes (while the squash is cooking). 

5. After the 30 minutes, turn the Crock Pot to warm and take the squash out of the oven. Once it is cooled, use a kitchen fork to get the 'spaghetti strands' out by shredding at the sides. When I do it, I shred some, clear it out, and then shred some more until it is all out. I know it may sound weird or hard to understand, but once you try it, you will know what I am trying to say :)

6. I served the chicken with the spaghetti squash on the side with sauce over it. It could also be served layered with the squash on the bottom and then the chicken and sauce on top.  

What are your thoughts on spaghetti squash? What do you make it with?

Crock Pot Chicken Burritos & Homemade Guacamole {recipe}

Crock Pot Chicken Burritos Recipe
This recipe was inspired by "Crock Pot Chicken Burritos" 
from The Art of Comfort Baking

What You Will Need

2 large chicken breasts
2 cups salsa (your favorite)
1 can corn, drained 

1 can of diced black olives, drained

1 can of beans (black or kidney), drained
1 8oz brick of reduced fat cream cheese

2 cups cooked rice
Large flour tortillas (I use spinach)
1 cup Shredded cheese (type is your preference)


Directions

1. Turn the Crock Pot on high. Add the chicken breasts, beans, black olives, corn, and salsa.

2. Cook for 5-7 hours until the chicken is cooked through and is tender enough to be easily shredded.  

3. Shred the chicken. I do this while it is still in the crock pot; just use two forks to pull it apart. 

4.  Add the cream cheese and continue cooking on low until it is melted, about 30 minutes.  Make sure to stir mixture a few times during the melting process to make sure the cheese is spread throughout.

5. While the cheese it melting, cook the rice according to the package.  

 6. When it is all cooked, lay out the flour tortillas. Layer the chicken mixture, rice, then cheese.

Homemade Guacamole

What You Will Need

3 avocados
1 small onion
1 garlic clove, minced
1 tomato, chopped
1/2 cup black olives, diced
1 tablespoon of fresh cilantro
1 teaspoon lime juice
Salt and pepper to taste 

Directions

1. Peel and de-pit avocados. In a large bowl, mash avocados.

2. Stir in onion, garlic, tomato, black olive, and cilantro.

3. Add lime juice, salt, and pepper to taste. 

4. Chill in refrigerator before eating, at least 30 minutes.  


Add to top of burritos and use for chip dip on the side!

What are some great crock pot recipes you love?

Homemade Steak n Shake Chili Mac {recipe}

Homemade Steak n Shake Chili Mac

What You Will Need

• Chili
• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 2 cans of diced tomatoes
• 1 can kidney beans, drained
• 2 cans chili beans, drained
• 1/2 medium onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• 1/2 tablespoon garlic powder
• 1/2 tablespoon ground cumin
• 1 pinch ground black pepper
• 1 pinch ground allspice
• salt to taste

 Chili Mac Sauce

I cup ketchup

3 tablespoons brown sugar

3 tablespoons Worcestershire sauce

1 box of spaghetti noodles

Parmesan cheese to top 

Directions

Chili

1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown; drain.
2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, diced tomatoes, kidney beans, chili beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
3. Cover, and cook 8 hours on Low or 4 hours on High.

Chili Mac sauce

1. Next make the chili mac sauce. 
2. In a bowl, mix together the ketchup, brown sugar, and Worcestershire sauce.
3. Place in refrigerator until chili is ready. 

Chili Mac

1. When the chili has about 20 minutes left, cook the spaghetti noodles. Cook according to package.
2. Drain noodles. 
3. Assemble the Chili Mac; place one scoop of noodles onto your plate/bowl, next add 1-2 tablespoons of sauce (depending on taste preference), then place chili on top, and lastly top with Parmesan cheese.