2018 #14: Chili Mac

I made Chili for the super bowl (see recipes below) and had a little leftover (about 3 cups) so dreamed of Chili Mac as a remake all day.  And it was so worth the wait.  I put half in the freezer for another day and made the other half in a 8×8…Easy Peasy and tasted so delicious…Enjoy!!

order your tastefully simple groceries at:  www.SimplyKimberS.com

Chili Mac (Remake)

3 Cups (or whatever you have) leftover Family Friendly Chili
3 cups uncooked elbow macaroni (cooked per directions on package)
2-3 cups shredded Cheddar cheese
1 Cup frozen corn

combine all ingredients except cheese…spoon into 9×13 baking dish…cover with cheese and bake at 350′ for about 30 mins…broil until cheese is brown.


2018 #13: Mom’s Favorite (Magic Chicken) Chicken Tacos

This was so fast…about 15 minutes from frig to table…I LOVE my Magic Chicken and how easy it makes dinner time!  Enjoy!!

Grab your Tastefully Simple groceries and more recipes at:  www.SimplyKimberS.com

Mom’s Favorite (Magic Chicken) Chicken Tacos

  • 1 (2 Cups) bag Magic Taco Chicken
  • 2/3 cup water (I used my leftover chicken broth from making my Magic Chicken)
  • Taco toppings such as shredded lettuce, chopped tomatoes, shredded cheese, sour cream, diced onions, sliced black olives, guacamole, lime wedges
  1. In a medium microwave-safe bowl, place  Magic Taco Chicken
  2. Microwave chicken on HIGH 2-3 minutes, stirring occasionally, or until hot.
  3. Serve chicken in warmed tortillas with desired taco toppings.

Makes 4 servings + 2 leftover servings.

Serve with Mexican Street Corn.

For remix Chicken Taco Quinoa Bowls recipe: Place remaining ½ cup shredded Magic Taco Chicken in a storage container. Refrigerate up to 1 day.

2018 #12: Honey Teriyaki Chicken

I love stir fry and I love being able to make it all in one pot…my instant pot of course…and I did laundry while it cooked…perfect!!  I put the noodles in first (I used fettuccini and broke in half) added water until it covered all the noodles (make sure and separate your noodles in the water)…then added my chicken, sprinkled 1 T Garlic Garlic and 2 T Onion Onion and set my instant pot on chicken…let cook…then added all the rest of the ingredients to each…I topped it all with chopped peanuts…easy peasy and delicious!!  Enjoy and remember to order your Tastefully Simple groceries at:

Honey Teriyaki Chicken

  • 2 tsp. olive oil
  • 1 1/2 lbs. boneless, skinless chicken breasts or thighs
  • 1 Tbsp. soy sauce
  • 2 (8 oz.) cans pineapple chunks, drained
  • 1 diced green bell pepper
  • Serve it tonight: Heat olive oil in a large skillet; add chicken and soy sauce. Sauté chicken until no longer pink, stir in pineapple and pepper. Heat through. Stir in Honey Teriyaki Sauce; heat through. Makes 6 servings. Serve it later: Place chicken breast, soy sauce, pineapple chunks and green pepper in a large resealable plastic bag. Freeze until ready to serve. Thaw completely. Drain any liquid that has accumulated. Heat oil in a large skillet; add chicken mixture. Stir-fry over medium-high heat until chicken is no longer pink. Stir in Honey Teriyaki Sauce, heat through. Sides: White rice, steamed baby carrots

    Simple Bayou Noodles

    8 ounces whole wheat spaghetti

    1⁄4 cup Bayou BourbonTM Glaze

    1⁄4 cup sliced green onions

    1 tablespoon toasted sesame seeds

    1. Prepare pasta according to package directions. Drain, reserving 1⁄4 cup cooking water.
    2. Add pasta back to pan with reserved cooking water. Stir in Bayou Bourbon Glaze, onions and sesame



2018 #11: Savory Slow-Cooked Pork (or Beef) & Vegetables

This was AMAZING…tender and so full of flavor…I cannot wait to have leftovers in a couple of days.  I used a pork shoulder roast and used my Instant Pot set on meat for 75 minutes and NPR…I seared the meat a few minutes on each side in the Roasted Garlic Infused Oil and spices…then added the rest of the ingredients using 2 T Onion Onion instead of a quartered onion, Layer the potato chunks on the top so they will come out in tact and less mushy.  You could cut your meat in slices to reduce your cooking time by 30 minutes…ours had a bone so that was not an option.
Found this tip online: *Little Secret Tip: Pork Shoulder Meat (already a cheap cut) is usually quite a bit cheaper in Asian markets marked as Pork Butt Meat or Char Siu Meat. So if you have Asian market near you that sell fresh meat, go check it out.

Make sure and grab your Tastefully simple groceries at:  www.SimplyKimberS.com

Savory Slow-Cooked Pork (or Beef) & Vegetables

This one-pot slow-cooker meal is meat and potatoes in a savory wild mushroom sauce. Ingredients:

1 (2½ pound) boneless beef chuck roast or pork roast

1½ teaspoons Garlic Garlic™ Seasoning

Ultimate Steak Seasoning, to taste

1 teaspoon Roasted Garlic Infused Oil

2 pounds baby red potatoes, halved

1 (1 pound) bag baby carrots

1 onion, quartered

4 ribs celery, cut into 2-inch lengths

1 jar Savory Wild Mushroom Slow Cooker Sauce

Sprinkle both sides of roast with Garlic Garlic™ Seasoning and Ultimate Steak Seasoning. Grease a 5-quart or larger slow cooker with 1 teaspoon Roasted Garlic Infused Oil. Place roast in slow cooker; add half the potatoes around roast. Top with carrots, celery, remaining potatoes and Savory Wild Mushroom Slow-Cooker Sauce. Cover; cook on LOW 7-9 hours or until beef and vegetables are fork tender. Remove from slow cooker, pour sauce over roast and vegetables…salt and pepper to taste


A few more hints and tips

Why Use Pork Butt Meat?

This cut of pork is one of our favorite cuts. It’s marbled with enough fat to keep the meat moist while cooking. So, remember to pick a piece of pork butt with some nice marble and fat.

Plus, pork butt is a relatively budget cut.

Since it has enough marbling fat, we’re able to cut them into 0.5″ thick slices for this recipe and reduce the pressure cooking time, yet still comes out tender & moist.

2018 #10: Chicken Fettuccine

I LOVE my Magic Chicken and how easy it makes dinner time…enjoy!!

order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Chicken Fettuccine

1 1/2 lb. boneless skinless chicken breast

Salt and pepper

1 packet Artichoke & Spinach Warm Dip Mix

1/2 c. 2% milk

8 oz. uncooked fettucine noodles

8 oz. package cream cheese

Oil for sautéing

3 c. chicken broth (for slow cooker version, just use 1 cup broth)

Freeze for later: If using fresh chicken breasts, cube chicken and put in a fresh gallon bag. In a quart sized bag, add milk and one Artichoke & Spinach Warm Dip Mix packet. Break fettucine noodles and put in another quart sized bag. Seal all and tuck into a labeled gallon sized bag.

To prepare: Thaw.

A. Instant Pot: Cube chicken if not already done. Set Instant Pot to Sauté and heat oil. Brown chicken. Add chicken broth or water/bullion and pasta. Place lid, seal and switch pot to manual setting for 5 minutes. Let pot naturally release pressure for 3 minutes, then quick release. Drain any cooking liquid left in the pot. Set pot to Sauté and add cream cheese and milk/dip mixture. Stir to melt. Turn to keep warm and let rest for 10 minutes before serving to thicken sauce.

B. Slow Cooker: Combine chicken and chicken broth. Cook on low for 3-4 hours. Remove chicken from slow cooker; shred and set aside. Turn slow cooker to HIGH. Whisk Artichoke & Spinach Warm Dip Mix and milk mixure into broth. Add fettuccine, shredded chicken and cream cheese. Continue cooking on HIGH until noodles are heated through, about 30 minutes, stirring occasionally to incorporate cheese. Salt and pepper as desired.


2018 #9: Chicken Noodle Soup

Super Easy and perfect for the rainy cold winter nights…Enjoy!!

order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Chicken Noodle Soup

  • Ingredients
    1 c of shredded Magic Chicken
    • 1 cup diced carrots
  • ½ tsp. black pepper
  • ½ tsp. basil
    2 celery ribs diced
    • 1 and 1/2 cup wide egg noddles dry, not yet cooked
    • 2 cups of frozen MC broth (or new broth)
    • 1 and 1/2 cups of water (note you may want the water, especially if using MC broth which has a lot of flavor). You can use extra broth instead if you prefer.

1. On IP, press the sauté button. Add olive oil to IP insert. Wait 1 minute, add celery and carrots. Cook for a few minutes till celery is translucent.
2. Add remaining ingredients, making sure the noodles are just covered with liquid. I did use frozen MC broth and this worked great still.
3. Cover the IP/lock the lid and set the pressure valve to the sealing position.
4. Press the manual button and set the timer to 6 minutes. The pressure cooker will beep and start cooking when it reaches pressure.
5. When the time is up, press “cancel/off” button. Let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Be careful as there will be steam.
6. Carefully open the lid, away from your face. Stir the soup. Let cool off a little and serve.



2018 #8: Easy Chicken Burrito Skillet

We have made this one before and love it…a couple of changes I make is we use corn tortillas and I use more Mom’s Favorite Taco Seasoning in place if Simply Salsa…this takes about 20 minutes to put on the table!  ENJOY!!  order your Tastefully Simple groceries at:  www.SimplyKimberS.com

Easy Chicken Burrito Skillet

  • 2 cups prepared Magic Taco Chicken, thawed
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (14.5 ounce) can petite diced tomatoes, undrained
  • 2 tablespoons Simply Salsa Mix
  • 4 (6-inch) flour tortillas, cut in half, halves cut into 1-inch strips
  • 1 cup shredded Mexican-blend cheese
  • ½ cup sour cream
  • ¼ cup sliced green onions

This is a recipe that uses Magic Taco Chicken.

  1. In a large skillet over medium-high heat, combine first 4 ingredients. Bring to a boil. Reduce heat; simmer 3-5 minutes, stirring occasionally.
  2. Stir in tortilla strips. Top with cheese. Remove from heat; let stand to melt cheese.
  3. Serve topped with sour cream and green onions.

Makes 6 servings.

Variation: Substitute 1 (15 ounce) can whole kernel corn, drained, for the pinto beans, if desired.