One Pan Chicken Green Beans and Potatoes

If you don’t feel like cooking and yet you want to make a good meal for your family try this pan of chicken green beans and potatoes. It worked for me!


Easy, peasy and delicious! When I made this chicken, green beans and potatoes pan, I added some cheese over the potatoes as my kids love them this way. Give it a shot, you won’t regret it.

Yield: 4 Servings, Serving Size: 3 oz chicken, 1/2 cup green beans

You’ll Need:

12 oz of green beans.
5 chicken breast cut into cubes.
2 lbs of cubed red potatoes.
1 packet of zesty Italian dressing mix.
Salt and pepper.

In a 9×13 baking dish or a larger one, layer the green beans, chicken and potatoes side ways. Pour the melted butter all over it and drizzle the italian dressing mix over the top.

In a preheated oven to 350° bake for 1 hour.

Amount Per Serving:
Smart Points: 3
Points +: 4
Calories: 211
Total Fat: 5g
Saturated Fat: g
Cholesterol: 75mg
Sodium: 334mg
Carbohydrates: 7g
Fiber: 2g
Sugar: 1g
Protein: 29g

5 Super Easy CrockPot Dinners

    3-4 Chicken breasts
    1 can Cream of Chicken
    1 packet Ranch dressing mix
    1 packet Italian seasoning packet
    1/2 package of cream cheese (4 oz)

Mix together cream of chicken, ranch, and Italian seasoning. Place chicken in crock pot and pour mixture over. Cook low: 4-5 hours or on High 2-3 hours. Once done, shred with a fork and add the cream cheese to add thickness and make it creamy. Serve over egg noodles or rice.

    3-4 Chicken breasts
    1 jar of salsa
    1 can black beans
    1 can corn
    Mix all ingredients together and put in crock pot. Cook low: 4-5 hours or on High 2-3 hours. Shred with fork. Serve over rice, use as filling for burritos, throw it on top of lettuce for a fun taco salad….
    3-4 Chicken breasts
    1 can chicken broth
    1 packet ranch mix
    1 packet taco seasoning

Put everything in the crock pot and let it do it’s magic! Cook low: 4-5 hours or on High 2-3 hours. Shred with a fork when done and serve in tacos with your favorite toppings! Super fun and easy for Taco Tuesday!

Hershey’s Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream


2 cups sugar

1 & 3/4 cups all-purpose flour
3/4 cup natural cocoa powder (such as Hershey’s)
1 & 1/2 teaspoons baking powder
1 & 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
How to make it :
Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour.
In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you’re ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler.
Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn’t need to be perfect. Refrigerate the cake for about 30 minutes.
Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments.
Cream Cheese Frosting
Cream Cheese Frosting
How to make it :

1 cup (8 oz) cream cheese

3/4 cup (6 oz) butter

1/2 tablespoon vanilla

6 cups (24 oz) powdered sugar

Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy.

Chocolate Buttercream

1 cup (8 oz) butter

1 & 3/4 cups (5 oz) natural or dutch-processed cocoa powder

6 cups (24 oz) powdered sugar

1/2 cup + 3 tablespoons milk

2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Peanut Butter Bars


1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners’ sugar

1 cup peanut butter

1 1/2 cups semisweet chocolate chips

4 tablespoons peanut butter


In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.
Press evenly into the bottom of an ungreased 9×13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust.

Refrigerate for at least one hour before cutting into squares.

Slow Cooker Barbequed Beef Ribs


1 cup water
1 cup ketchup
1 (6 ounce) can tomato paste
3/4 cup brown sugar
1/2 cup vinegar
2 tablespoons prepared mustard
1 tablespoon salt
2 pounds beef back ribs


1.Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.

2.Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours

Orange Dreamsicle Salad

1 box orange Jell-O
1 box instant vanilla pudding
1 cup boiling water
1/2 cup cold water
1 Cool Whip 8 oz.
1 can mandarin oranges 14 oz. , drained
1 cup mini marshmallows
In a large bowl combine orange Jell-O and boiling water.
Whisk until Jell-o is dissolved.
Add cold water and allow to chill for 15 minutes in refrigerator.
Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.
Fold in Cool Whip, mandarin oranges and marshmallows

How To Use Vicks VapoRub in 11 Unique Ways

What began as a home remedy to combat colds, flu, and other common ails shot into popularity during the early 20th century. Bought by Proctor & Gamble in the ‘80s, the use of Vicks spread globally.

Made with a combination of menthol, camphor, and other ingredients such as oils of thyme, eucalyptus, and nutmeg, the salve cools and soothes at the same time. Individually, these items have specific uses including pain relief, itch reduction, anti-fungal, increasing circulation, and acne fighting.

Fast forward to today, where faithful users tout the famous rub for everything from coughs to stretch marks. Leave it up to good old fashioned ingenuity to find ways to repurpose the mainstay product. It’s no wonder that with all the combined properties of Vicks VapoRub that we use it for more than as a decongestant.

One of the world’s most common over-the-counter remedies is probably sitting in one of your cabinets right now. Let’s take a look at the list below at a few clever ways that people use Vicks in their everyday lives.

Got a huge zit that you swear everyone’s staring at? Some of the ingredients in VapoRub have antiseptic and skin healing properties. Try dabbing a small dot of the rub on a pimple to dry it out and make it disappear.
If you have a sinus headache, inhaling the vapors can help open up your clogged passageways. All you need to do is rub a tiny bit of Vicks under your nose. Another method for non-sinus headaches is to rub a small amount onto your temples. It’s thought to relieve the pressure you can feel from your headache.

Here again, many of the compounds in the Vicks ointment are anti-fungal and can work against funky fungal growth in your nails. Use a cotton swab to apply it to your toes or fingernails and let it go to work. Wearing socks to bed will help to protect your feet as Vicks does its job.

I know, you’re thinking: “Really? Stretch marks?” There are people who swear by this one – even posting videos on the internet about how great it works and how to do it. While you can look up entire processes on the best ways to VapoRub your cellulite and stretch marks into subspace, just try using it as balm or lotion and rub it into the affected areas.

Stuffed Pepper Soup in the Slow Cooker

Slow Cooker Stuffed Pepper Soup is one of the best easy slow cooker recipes you’ll ever try. This easy stuffed pepper soup is also one of my favorite budget slow cooker meals, great for feeding the entire family on a budget! Make some tonight or freeze some for later.
Soup instead of Baked Stuffed Peppers
Stuffed peppers have long been an easy, budget-friendly meal. But while they’re easy and cheap to make, they can be tedious to make and it feels like they need to cook forever if you want your peppers to be just perfectly tender. So, how do you keep the flavor of a favorite recipe and make it even easier? Turn it into a soup. Seriously. This Slow Cooker Stuffed Pepper Soup requires maybe 1/3 of the time as traditional stuffed peppers but you get to keep all of the flavors in this budget slow cooker meal.

What to Serve with Stuffed Pepper Soup
This is one of those soups that can easily be an all in one meal. It has everything you need. The protein, the veggies, and the rice. However, if there are things that you would like to add to this soup, like a side salad, you certainly can.

Bread or Rolls: I love to have bread to dip into my soup. One of my favorites is Cheesy Quick Biscuits Recipe. These biscuits are so good that they can go with any meal but they are perfectly matched for this soup.
What is dinner without dessert? Make these delicious dessert ideas when you are having slow cooker stuffed pepper soup:

Lemon Blueberry Coffee Cake
No Bake Oreo Pie with Chocolate Ganache Recipe
Peach Pie Recipe
Strawberry Pound Cake
Variations to Stuffed Green Pepper Soup
I love making slow cooker soups for dinner. All winter long we have soup a few times a week. It is easy to make, fills us up, is usually inexpensive and just perfect for cold weather. I love this soup tastes and that it is a complete meal in a bowl, but if you want to change up the recipe, you certainly can.

Rice: instead of white rice, you can change this to brown rice, a rice mixture or even wild rice. All fo these bring their own flavors and textures but it still tastes amazing.
Orzo: If you find that you want a change of pace from rice, or just don’t like rice, you can also make this recipe using orzo pasta. This pasta is very small and often times has a similar texture to the rice.
Meat: While we make this with ground beef, you can certainly make it with ground turkey or chicken, pork or even vegetarian meat crumbles. Each will add something different, but will all taste fantastic.
Make it vegetarian: In addition to using vegetarian meat crumbles, you can make this a completely vegetarian soup by using vegetable broth instead of chicken broth.
How to Store Stuffed Green Pepper Soup
If you have stuffed green pepper soup leftover when you make this for dinner, you can save it for leftovers for easy lunches or dinners. Be sure to wrap the soup well with plastic wrap or aluminum foil. You can also use airtight containers. The soup will last for several days when stored properly.

Can Stuffed Pepper Soup Be Frozen
I’ve gotten in the habit of freezing leftover soup or even making an entire batch just to freeze, for quick and easy meals in the future. Slow cooker soups are great meal prep too! This Slow Cooker Stuffed Pepper Soup is no exception, it reheats well and makes a delicious hearty lunch so I often divide the batch into several containers that I send with my husband for lunch. Or I’ll freeze a batch and then just heat it back up when I need a quick dinner. Use this as a freezer meal. Pull it out when you know you will be short on time but still want a home cooked meal.

Heating Bell Pepper Soup
If you find that the rice has soaked a large amount of the broth of this soup, some of it will be released when it is heated through. If you are still wanting more broth, simply add more beef stock when you are reheating this soup. Adding water is another option. You can also add beef bullion cubes to the soup when you add water if you are unhappy with the flavor.

Ingredients in Stuffed Bell Pepper Soup
Add cooked and drained beef to the bottom of the crockpot. Add diced onions.

Next, add chopped peppers to the slow cooker.

Pour tomato sauce over vegetables and burger.

Then, add canned tomatoes.

Add beef broth.

Bacon Cheeseburger Tater Tot Casserole

I can’t get enough of this Bacon Cheeseburger Tater Tot Casserole! It was SO good. Like, really, really, really good. We ate this for lunch and dinner the same day! That should tell you how much we liked it. Hamburger, bacon, cheese, cheese soup, sour cream and tater tots – what’s not to love? Just heat up some green beans and you have a full meal!

This Bacon Cheeseburger Tater Tot Casserole can be made ahead of time and refrigerated or frozen for later. You can also divide it between two 8×8-inch foil pans if you don’t need to feed a larger family. We actually have a pan in the freezer right now!

This Bacon Cheeseburger Tater Tot Casserole is guaranteed to please the whole family. You can even add some tomatoes, peppers, mushrooms and onions to the mixture if you wanted to jazz it up. It would be great for a potluck. I think this would be perfect for tailgating this Fall too!

This Bacon Cheeseburger Tater Tot Casserole Will Make the Whole Family Happy for Dinner Tonight!


1 ½ pounds ground beef

1 (3-ounce) package real bacon bits

2 cups Cheddar cheese, shredded

1 (32-ounce) package frozen tater tots

1 (10.75-ounce) can condensed cheddar cheese soup

2 cups sour cream

Bread and butter pickles, for topping


Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick spray.

In a large pan, brown ground beef, then drain any excess grease.

Mix browned beef, bacon, cheese, tater tots, cheese soup, and sour cream in a large mixing bowl until well-combined.

Evenly spread mixture into baking dish, then bake 45-50 minutes, or until bubbly.

Serve immediately with pickles, if desired. Enjoy!

Easy Burrito Casserole

My husbands exact words after his first bite, “Oh my god, Ashley, this is fantastic! I’m actually hoping the kids don’t like theirs now 😁

1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.

Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.