This shop/post has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #ItsAMatch, #DietCoke #CollectiveBias
I’m baaaack! I’ve been away for a hot second due to travel and schoolwork, but I’m finally back. And I’m celebrating my return by teaming up with Diet Coke® to share one of my all-time favorite easy weeknight dinner recipes with y’all!
If you haven’t hit up your local Kroger recently, you probably haven’t seen the brand-new designs for Diet Coke… or any of the new flavors! You can still get classic Diet Coke (the original flavor, my personal fave), but now they’ve also launched flavors like Diet Coke® Feisty Cherry, Diet Coke® Ginger Lime, Diet Coke® Twisted Mango, and Diet Coke® Zesty Blood Orange. Each is available in 8-packs or in single cans for on-the go. You can find the flavor that best fits you and your personality here! For this post, I decided to feature classic Diet Coke – a longtime staple in my fridge – alongside my recipe for crockpot turkey chili (aka the perfect easy weeknight dinner!).
I love a good crock pot soup recipe, don’t you? I first made this crock pot chicken enchilada soup recipe a few summers ago for my family while we were out in Colorado. Ever since, it has been one of my favorite soups to make whenever I have a desperate craving for soup, am having a dinner party, or just had a really bad day (shredding the chicken can be very therapeutic, just FYI).
I actually made this crock pot soup recipe last week when I had a few of my best friends over for dinner, wine, and a rousing game of Cards Against Humanity (I was off my game and came in second… definitely calling for a rematch STAT). At least the soup was a hit, even if my twisted sense of humor was under appreciated that night. Keep reading for the full recipe for this crock pot soup – it takes under 10 minutes to prep and each serving is under 300 calories!
When Food Should Taste Good reached out to me a few weeks ago about collaborating on a post, I was instantly like “haaaaaaall yes!!!!” (basically “hell yes” but super drawn out and southern/excited-sounding).
As a part of our collaboration, Food Should Taste Good asked me to create the perfect Cinco de Mayo spread, pairing their delicious chips with my all-time favorite Tex-Mex dish, queso. If you know me, you know that queso is one of my major food groups. I will seize any opportunity to eat queso and I like to claim that my body is 80% queso (I still think that’s true). Given my [hellish] travel schedule as of late and all of the stuff I have up in the air in my personal life, I decided to make a crock pot queso and holy bajeezus it was amazing. I had a few other local bloggers over to enjoy my Cinco de Mayo spread (more on that tomorrow!) and the crock pot queso was gone within seconds. Not even exaggerating.
Roasted Chicken is one of my favorite meals. What can I say? I’m a traditionalist.
Almost every time I leave the grocery store, I’m toting a rotisserie chicken (yum!) in my bag. Roasted chicken is just such a great, easy, go-to ingredient for anything you want to make. Spaghetti? Chuck in some chicken. Salad? Everything’s better with a spot of protein. Something that actually calls for roasted chicken? Ummm…. DUH YES.
So since I’m the laziest ever, I decided to make my roasted chicken in the crock pot. Because crock pots are just too easy. And make everything delicious. I cooked my chicken overnight Sunday night and ate it for lunch and dinner yesterday. So good. Keep reading for my recipe!
1/2 tablespoon of freshly ground black pepper, plus more to taste
1 whole chicken
2 lemons, sliced into rounds
4 celery stalks, chopped
4 carrots, chopped
3 sprigs of rosemary
Place the rounds of 1 lemon and sprinkle the garlic halves from 1 head of garlic on the bottom of the crock pot.
Mix the salt and freshly ground black pepper together in a bowl before patting the chicken with the mixture (aka using it as a rub). Place the chicken in the crock pot, on top of the lemon and garlic.
Add the remaining lemon and garlic to the crock pot, around the chicken. Add the chopped celery stalks and carrots. Place one sprig of rosemary on top of the chicken and place a sprig of rosemary on either side of the chicken. Cover and cook on HIGH for 8 hours or on LOW for 4 hours.
Super Bowl Sunday is right around the corner… you know what would be the perfect dish to serve? This Crock Pot Spinach & Artichoke Dip. Duh.
This dish is great because all you have to do is chuck a bunch of things in a crock pot, walk away for a few hours, and then serve and chow. So easy! I particularly like that last step… for obvious reasons.
I had a friend over on Sunday (partially to watch The West Wing… mainly to tell me whether or not he liked the gown I’ve picked for the opera later this month) and I served this dish. And it was a hit and a half.
I made this recipe a little healthier than it usually is by subbing the lower-calorie versions of everything (light mayonnaise and fat-free Greek yogurt instead of their full-fat brethren, almond milk instead of regular milk, etc). So feel free to indulge ;)
Place the chopped spinach in the crock pot. In a food processor, chop the artichoke hearts and garlic cloves. Once sufficiently chopped, add the artichoke hearts and the garlic cloves to the crock pot. Top with the Mozzarella cheese, mayonnaise, Greek yogurt, almond milk, sour cream, and black pepper. Stir to incorporate.
Cover the crock pot and cook on low heat for about 2 hours. Uncover and stir to ensure all of the ingredients are well-combined and then re-cover to cook on high heat for 15 minutes. Serve warm.