Lovin' From the Oven

Slow Cooker Salsa Ranch Chicken

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The LA VICTORIA® brand, well known for making salsas, taco sauces, enchilada sauces, and chiles, is celebrating their 100th birthday this year! To help celebrate, I’ve created this slow cooker salsa ranch chicken using some of their Thick’N Chunky Salsa Medium. Salsa is such a versatile ingredient in the kitchen and can be used for sides, appetizers, and even main dishes.

They’re also celebrating their 100th birthday in four major cities: San Diego, Los Angeles, San Francisco, and Portland. In Los Angeles, it’ll be held at the Santa Monica Pier and Carousel on Thursday, June 1. 100 fans and VIPs will be able to experience “a cultural celebration featuring art, music and dishes made with LA VICTORIA® products.” Also at that dinner, “five finalists will showcase an original piece of visual art that showcases “Modern, West Coast Lifestyle” while giving a nod to the LA VICTORIA® brand, for a chance to win a $7,500 grand prize, while the second- and third-place winners will take home $1,500 and $1,000.”

I’m always down for a delicious dinner by the water, aren’t you? Until then, I’ll be using my collection to top off the majority of my meals. I’m a hot sauce fiend, so it goes on almost everything I eat.

This crockpot dish is as simple as can be. I was able to make it while my toddler played with some pots for a while. She didn’t mind one bit since I was done so quickly.

I must say, you need to serve this ASAP when it’s done, otherwise it dries out from sitting in the crockpot on warm. It’s also best eaten the day of. If you want a saucier dish, add another half can of cream of chicken soup or use less pasta. One box of pasta made a lot of servings!

You can also add a dash of LA VICTORIA® SALSA BRAVA® Hot Sauce if you want a little kick. Since I fed the recipe to my toddler, I didn’t add any in. My little girl ate up the entire dish! Recipe adapted from The Country Cook.

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Slow Cooker Salsa Ranch Chicken

Ingredients

  • 4 frozen chicken breasts
  • 1 1 oz packet of dry ranch dressing mix
  • 1 10.5 oz can cream of chicken soup
  • 1 cup LA VICTORIA Thick’N Chunky Salsa Medium
  • 1/2 cup sour cream
  • 1 16 oz box of pasta (I used fusilli)
  • parmesan cheese for sprinkling

Directions

  1. In a slow cooker, place the four frozen chicken breasts on the bottom.
  2. Sprinkle dry ranch dressing mix over the chicken breasts.
  3. In a bowl, mix together the cream of chicken soup and salsa. Pour over the top of the chicken.
  4. Cook on low for 6-8 hours.
  5. When you have half an hour left, cook the pasta according to the directions.
  6. Shred the chicken and mix in the sour cream.
  7. Stir in the pasta and serve immediately. We sprinkled some parmesan cheese on top to finish it off.
https://lovintheoven.com/slow-cooker-salsa-ranch-chicken/

This is a sponsored post, but the opinions expressed are my own.

Spicy Sausage and Bacon Pasta

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We haven’t done a pasta dish in a while. I could seriously eat pasta for every meal, but my DH says no to pasta more than I would like him to. Probably because it’s not the healthiest, but I digress.

If I was the only one eating this dish, I would add some more vegetables to the mix. It’s a great recipe, but it definitely needs some green (or maybe just add a side salad next to it and call it a day). Eating the recommended amount of veggies a day is hard work.

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I used turkey bacon in this to be a little healthier, but feel free to use the good stuff. You could also sub regular cooked chicken instead of sausage. Whatever you want.

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Recipe slightly adapted from Kevin and Amanda.

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Spicy Sausage and Bacon Pasta

Ingredients

  • 1 tbsp olive oil
  • 2 chicken sausages, sliced
  • 3 slices of turkey bacon
  • 2 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes and green chiles
  • 1/2 cup heavy cream
  • 8 oz penne pasta
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup shredded cheese (any kind: monterey, cheddar. I used the Mexican mix)

Directions

  1. Add olive oil to a pan over medium high heat.
  2. Add sausage and bacon, cook until lightly browned, about 4 minutes. Add garlic and cook for another 30 seconds.
  3. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  4. Remove from heat and stir in 1/2 cup cheese. Serve immediately!
https://lovintheoven.com/spicy-sausage-bacon-pasta/

Porcupines in a Skillet

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My life revolves around Ellie’s napping schedule. When she’s out, I catch up on on errands around the house and try to make lunch/dinner as fast as I can. You never know when she’s going to wake up! With this dish, it saves me a lot of time since everything is done in one pot. Easy as can be.

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Instead of having to watch two or three different pots, I only have to keep my eye on one (that also makes cleaning up a lot easier). Not only that, but the whole meal can be served straight out of the pot. I don’t have to do anything additional once it’s done cooking.

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You can your carbs, veggies, and protein, all in one dish. If you ask me, I’d say it’s a great deal.

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Recipe from Thirty Handmade Days

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Porcupines in a Skillet

Ingredients

  • 1 lb. ground beef
  • 1 pkg. dry onion soup mix
  • 1 1/2 c. hot water
  • 3/4 c. uncooked rice
  • 1 (16 oz) can tomatoes
  • 1 c. shredded cheese

Directions

  1. In a large skillet, crumble beef and brown.
  2. Drain and stir in onion soup mix, water, and tomatoes.
  3. Add rice and stir.
  4. Cover and cook on low heat for 25 minutes or until rice is tender.
  5. Sprinkle with cheese, melt and serve.
https://lovintheoven.com/porcupines-in-a-skillet/

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