Hi, I’m Krista and I can’t be bothered to spend hours going up and down store aisles looking for 20+ ingredients to make a TikTok recipe that I will somehow mess up. So, I’ve been creating recipes that taste good, don’t require “expert” cooking level status – and can be made super quickly.
In a bowl dump: one packet of brown gravy, one packet of Zesty Italian seasoning, and one packet of dry Ranch seasoning. Set aside. Chop up some golden potatoes. Get a boneless CHUCK or RUMP roast and place it in a slow cooker (AKA a Crockpot). Grab that seasoning mix you set aside and sprinkle that on top of the meat. Add in the chopped potatoes and then some baby carrots. Then sprinkle the rest of the seasoning mix on top and stir. Cook on low for eight hours.
Giant Buffalo Chicken Hot Pocket:
Get a can of pizza dough, pop it open, and spread it on the bottom of an oven-safe dish. Coat the dough with some butter and/or olive oil. Sprinkle some shredded Italian style (it’s a blend of mozzarella, provolone, parmesan, romano, fontina, and asiago) cheese over the dough. Next, shred a rotisserie chicken and mix it with some Frank’s Red Hot Sauce – add that on top of the dough/cheese. End with some shredded cheddar cheese and then roll it all up. Brush some melted butter, parmesan, minced garlic, and oregano on top. Bake for about 40 minutes at 375 degrees.
Place chicken breasts in a crockpot with about two cups of chicken broth. Then add in about a cup of quinoa and a whole jar of enchilada sauce (I only like the Trader Joe’s one FWIW). Next add in: frozen corn, a small can of diced green chilies, drained black beans, half a can of Rotel, cilantro, Everything But The Elote seasoning from Trader Joes, chili powder, salt, and pepper. Cover and cook on low for about five to six hours. The chicken will shred/fall apart super easily – top with your favorite shredded cheese, mix and serve!
Southwest Style Chicken Soup:
In a big pot, add in 32 ounces of chicken broth, about 2/3 cup of Ranch dressing, one bag of frozen Southwest-style corn, one packet of taco seasoning, three cans Rotel, and shredded rotisserie chicken. Cover and cook on low to medium heat for about 20 minutes. Top with shredded cheese, sour cream, corn chips – whatever you want.
Add some olive oil, a couple of diced-up chicken breasts, some minced garlic, soy sauce, a whole jar of pad thai sauce (I just used the Kroger brand, it’s good), and about one and a half cups of water to a pressure cooker. Add in a full packet of uncooked rice noodles* and stir. Cook on manual for about 25 minutes or until noodles are done. While that’s cooking, chop up yellow/red peppers, cilantro, green onions, peanuts, and carrot matchsticks. After the 25 minutes, add chopped ingredients (and a little water if needed) and cook on veggie steam for five minutes.
Perfectly Seasoned Baked Salmon:
Dab some Atlantic salmon dry and rub in some olive oil. Place it on a baking pan that’s covered with foil and greased with nonstick spray. Mince up some garlic and add on top, along with some Italian seasoning. Sprinkle with salt, pepper, and fresh lemon. Layer on some thin slices of butter and bake for about 15 minutes on 400º.
Pour some olive oil over four chicken breasts and top with salt, pepper, and garlic powder. Set aside. Put some spreadable cream cheese in a bowl and mix it with a good amount of jarred basil pesto sauce (I like Classico brand but you can use whatever you like). Sear both sides of chicken, place them in a pan, and spread basil pesto/cream cheese mixture on top. Sprinkle with shredded mozzarella and bake at 350 until chicken is fully cooked. Top with Italian herb seasoning and serve with pasta if you want!
Sour Cream And Salsa Baked Chicken Tacos:
Shred up some rotisserie chicken and mix in some sour cream and your favorite jarred salsa. Spoon the mixture into small tortillas and bake until tortillas are crispy. Add shredded lettuce and cheddar cheese on top and serve!
Pour an entire jar of your favorite pasta sauce in the bottom of an oven-safe dish. Place some frozen cheese ravioli on top of the pasta sauce until it’s covered. Layer on some Italian-style cheese. You can then layer with mushrooms or ground beef/sausage. Add on some Italian seasoning and repeat the process, ending with a layer of cheese on top. Sprinkle basil and oregano on top and bake for about 45 minutes on 400º.
Chicken Stuffing Casserole:
In a bowl, mix half a cup of sour cream, a can of cream of chicken soup, and sliced mushrooms. Shred a rotisserie chicken and add that to the mixture. Spread in the bottom of an oven-safe dish. Set aside. Get a box of Stove Top stuffing mix and pour about a half cup of melted butter over it. Spread that mixture on top of the chicken mixture and bake for about 45 minutes on 400º until crispy.
Pour Olive Garden’s Italian dressing over a bowl of shredded lettuce. Add in mayo, garlic powder, oregano, banana peppers, red onion, and parmesan cheese. Set aside. Slice a fresh loaf of French bread in half, spread some melted butter on it, and Italian seasoning on top. Add on your favorite meat and cheese (I love pepperoni, salami, turkey, and white American cheese) and toast in the oven until cheese is melted. Add lettuce mixture on top and add tomatoes if you want!
Baked Black Bean Tostadas:
Sauté some chopped red onions in a pan with olive oil, then add in a can of drained black beans and your favorite salsa. Let it marinate on low. Bake flour or corn tortillas flat until crispy. Spread bean mixture on top and load on your favorite toppings!
Sauté chopped yellow onion in a pan with olive oil and add ground or diced chicken breasts. Add in some minced garlic and sesame oil. Turn it on low and add in soy sauce, rice vinegar, crushed peanuts, and chopped green onions. Place mixture in a lettuce boat and serve!
Chicken Sriracha Tacos:
Pour sriracha (or BBQ sauce if you can’t take the heat) over chicken breasts, add salt and pepper, and bake. While those are baking, chop up some bell peppers and purple cabbage. When the chicken is done, shred it up and add more sriracha. Place your chicken in a heated corn or flour tortilla and add your pepper/cabbage toppings. Sprinkle with feta cheese and more sriracha!
Grab some frozen chicken strips and pop ’em in the air fryer until they are crispy. Lay them out over a heated tortilla when done, add shredded lettuce, cheese, tomato, and your choice of dressing. Super easy and so good!
And I know these are all dinner recipes, but I can’t NOT end this post with one of my favorite, super easy SEMI-HEALTHY desserts. So, here’s a bonus recipe: Sour Patch Grapes:
Wash off some green grapes, drain the water, and set them aside. In a sealable baggie, add in some dry Jell-O mix – Jolly Rancher is my fav. Then add the semi-wet grapes into the bag with the mix. Shake until the grapes are fully coated. Lay them out in a pan and place them in the freezer for a couple of hours or in the fridge for about four hours. 😋