Ranch Chicken


Ranch ChickenEstimated Cost: $8.00

Prep Time:  5 minutes

Cooking Time:  15 minutes

Serves:  4

One of my all time favorite “outta time what do I make for dinner?” recipes.  Pick an easy side or two and you’ll have a delicious meal plated and on the table in 30 minutes.

4 boneless skinless chicken breast halves
1/2 cup ranch dressing
2/3 cup dry bread crumbs (any flavor)
2 Tbs. vegetable oil

1. Dip chicken into dressing, then coat with bread crumbs.

2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Mike’s comments:

I’ve found that combining 1/3 cup of dried bread crumbs with 1/3 cup of Panko bread crumbs makes for the most yummy of crunchy and tasty breadings.

Recipe source: Betty Crocker Recipes


Slow Cooker Salsa Chili

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Slow Cooker Salsa Chili

Estimated Cost: $10.00

Prep Time: 15 minutes

Cooking Time: 8 hours

Serves: 6

Super easy, super affordable, and super tasty. Even if you have a favorite chili recipe, give Slow-Cooker Salsa Chili a try, you, and your family, will not be disappointed!

1 lb. ground chuck
1 med. onion, chopped
2 cups Thick ‘n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
2 Tbs. chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
shredded Cheddar cheese, for topping
sliced green onions, for topping
sour cream, for topping

1. Cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

2. In slow cooker, mix beef mixture and remaining ingredients except beans.

3. Cover; cook on Low heat setting 8 to 10 hours.

4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese, onions, sour cream with some tortilla chips on the side.

Mike’s comments:

My family enjoys this recipe served with cornbread.

Recipe source: Betty Crocker Recipes