Monday, August 20, 2018

What's For Dinner~Crockpot Buffalo Chicken Tater Tot Casserole

Wow, it's been AWHILE!  6 months to be exact.  A lot has happened these past six months.  For those  of you who follow me on Instagram and Facebook, you know where my attention has been focused. I finally feel we are at a point where I can step back into the world of blogging, but I can tell you that just like before my family will always be my number one priority.  So, that may mean five to six posts a week or it may mean one.

My plan and desire is to share openly with my readers about what we have been through these past six months, I just need to put all my thoughts together. God has blessed us tremendously, and it is just too good not to share it all with you.

But for now, I will leave you with a recipe that several of my IG friends had requested.  With so many having just started school, this is a great recipe for a busy weeknight.

Crockpot Buffalo Chicken Tater Tot Casserole


1 pound ground chicken
1 TBS olive oil
1/4 C flour (we use gluten free)
1 1/2 C chicken broth (we use Pacific brand)
1/4 C cream, buttermilk, or milk (we use flax milk/Dairy Free)
1 tsp dried parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp dried dill
1 tsp dried chives
1 tsp salt
1/4 tsp pepper
32 oz frozen tater tots
2 TBS butter (we use Earth Balance/Dairy and Soy Free)
1/2 C buffalo wing sauce
1/2 C shredded carrots (optional)
1/4 C chopped celery (optional)
1 1/2 C shredded cheddar cheese (we use Follow Your Heart/Dairy and Soy Free)


1. Heat olive oil in a large skillet over medium high heat.
2. Add ground chicken and cook (breaking up with a spatula) until no longer pink.
3. Sprinkle in flour and stir to coat cooked chicken.
4. Slowly stir in chicken broth and bring to a simmer for 2-3 minutes to thicken and reduce sauce.
5. Stir in cream (or buttermilk, milk).
6. Add dried seasonings and salt and pepper and stir all to combine.
7. Let cook and additional 2-3 minutes until sauce is nice and thickened up.
8. Melt butter in microwave in a large microwave safe mug or cup.
9. Add buffalo sauce and stir to combine.
10. Spray crock well with non-stick spray.
11. Add 1/2 of the tater tots.
12. Drizzle with 1/2 of the buffalo sauce/butter mixture.
13. Cover with the meat mixture.
14. Top with carrots, celery and bleu cheese if desired.
15. Add remaining tater tots and drizzle with remaining buffalo sauce.
16. Top with shredded cheddar cheese.
17. Cover and cook on low for 5-6 hours or high for 2-3 hours.

You can also bake this in the oven.  Follow steps 1-9, then spray a 9 x 13 inch backing dish and layer as mentioned above. Bake at 350 degrees for 30-40 minutes or until tater tots are crisp.

You can find another great Tater Tot recipe linked below. Enjoy!

Sloppy Joe Tater Tot Casserole

Thursday, February 15, 2018

What's for Dinner Thursday Addition~Slow Cooker Black Bean Soup

This week's What's for Dinner is a special Thursday addition, since Valentine's Day fell on a Wednesday.  I hope all my friends were spoiled by a loved one in some way yesterday.  And those missing a loved one, I pray God smiled down on you and made your day a little brighter.

I am a huge fan of slow cooker meals during the winter months.  Something about being able to throw a few ingredients into the pot, and then walk away for hours to come home to a hot hearty meal.  A win in my book.

This is a new to us recipe.  Since #2 and I's food sensitivity tests have us taking beef and turkey out of our diets, we are out to find meatless hearty dishes so we don't overdo the chicken and fish.  We have learned that overcompensating for one sensitivity with a certain food generally leads to that being on the list the next time. So we really try hard to rotate our proteins especially.

Slow Cooker Black Bean Soup

Prior to cooking.  Look at all those gorgeous colors!


1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and diced
4 C good quality vegetable stock (we use Kitchen Basics)
4 (15 oz) cans black beans, rinsed and drained (we use Eden organic-be sure to by the SOY free version)
1 bay leaf
2 tsp ground cumin
2 tsp chili powder
2 tsp kosher salt
1/2 tsp cayenne pepper
***optional toppings:  chopped fresh cilantro, crumbled corn tortilla chips, diced avocado, sour cream and/or shredded cheddar (dairy free, if making this soup vegan)


1. Combine all ingredients in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.

2. At this point, you can either:
    1. serve the soup as-is (brothy and chunky)
    2. use a blender or food-processor to puree the soup completely (uber-thick and smooth)
    3. use a blender or food-processor to puree about half of the soup (so that it's thick and smooth but          still a little chunky)

3. Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

Original recipe can be found here.

Wednesday, February 14, 2018

Happy Valentine's Day~2018

Hello my loves!  Popping in today to wish each and every one of you a Happy Valentine's Day!

I know this day is not popular with everyone.  For some it is a day they would prefer to skip.  I get it.  Past hurts, missing a loved one, feeling unloved. 

For those feeling a bit down today, I wanted to share this with you.  Each of us has been given the BEST VALENTINE gift ever!  Jesus.  His love is unconditional, unchanging, and the best love of all.  

So, if today finds you a bit sad, maybe lonely, or even happy and satisfied, remember who you belong to.