sweet salsa chicken!

I don't know why this recipe hasn't been posted on the blog yet! it's a staple in our home, and one that everyone loves when we share.

Sweet Salsa Chicken

1 pkg Taco Seasoning
4 Chicken Breasts
2 T. oil
1 C. salsa1/4 C. apricot jam
1/4 C. water
1 T. Cilantro
1 T. lime juice
1 (15 oz) can of black beans
drain and rinse

Cut chicken breasts into bite size pieces.  In large skillet heat oil; add chicken and taco seasoning and cook until juices run clear. Add salsa, apricot jam, water, cilantro, and lime juice.  Bring to a boil. stir in beans, reduce heat and simmer 20 minutes.  Serve over rice.

here are our personal changes to the recipe, we don't add cilantro because we aren't big fans, so in my opinion that step is optional. and we decided to add a 15 oz can of corn (dranded and rinsed) to the mixture. also we eat our with tortilla chips and it is one delicious meal.

this meal makes enough for a few adults, most likely you will have left overs, but it's great the next day too!

Chili's enchilada soup!

here is a soup i found on Pinterest and am so thankful I was craving it and then remembered I had pinned it! it turned out to be one of the best soups and we already went back to the store to make it again this week!  plus, we have already shared the recipe! so this is defiantly a keeper!!

Enchilada Soup

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base (a bouillon cube will work)
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz) can tomato sauce
1 (19 oz) can enchilada sauce (or two 10 oz cans)
6 small corn tortillas, minced
16 oz velveeta, cubed
1 cup co-jack cheese, shredded
1 22 oz bag tyson roasted and diced chicken thawed
1 can whole kernel for, drained (optional)

in a skillet, heat the olive oil over medium heat, and sauté' the onions until they are tender.  Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four.  Whisk until smooth. Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

Garnishes* pico de gallo, sour cream, shredded cheese, crunchy tortilla strips.

no picture, but I will take one when i make this again tomorrow! delish! i loved every bite and so did everyone else!!!! we fed 7 adults and there was roam for small seconds. we also served it up with breadsticks and salad.

chicken pot pie with savor crumble topping!

one saturday morning while watching cartoons with george I left the tv on and came upon a cool cooking show, America's Test Kitchen.  it's awesome! this nerdy bow tie wearing guy gathered up a bunch of cooks and has them test recipes, brands, kitchen equipment and best of all, step by step instructions on how to make perfect meals! I love it. I'm usually not one for cooking shows, big yawn, but this one has had some pretty good stuff and they make everything look easy because they teach you step by step how to make the meal taste better and easier to make.

the latest episode i caught showed me this sweet recipe, Chicken pot pie with savory crumble topping!  i decided to go for it, they walked me through it and didn't make it seem so bad and I decided that for the first time in too many months to count I was going to make a really good home cooked meal...

****NOTE ****This recipe relies on two unusual ingredients: soy sauce and tomato paste. Do not omit them. They don’t convey their distinctive tastes but greatly deepen the savory flavor of the filling. When making the topping, do not substitute milk or half-and-half for the heavy cream.

Ingredients

For the Filling,

• 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
• 3 cups low-sodium chicken broth
• 2 tablespoons vegetable oil
• 1 medium onion , chopped fine (about 1 cup)
• 3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
• 2 small celery ribs , chopped fine (about 1/2 cup)
•   Table salt and ground black pepper
• 10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
• 1 teaspoon soy sauce (see note)
• 1 teaspoon tomato paste (see note)
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1 cup whole milk
• 2 teaspoons juice from 1 lemon
• 3 tablespoons minced fresh parsley leaves
• 3/4 cup frozen baby peas
•  

 Crumble Topping:

• 2 cups (10 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
• 1 ounce Parmesan cheese , finely grated (about 1/2 cup) 
• 3/4 cup plus 2 tablespoons heavy cream (see note)

Instructions

• 1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
  

  

  This is my chicken after it was cooked, and just like the recipe said, it took exactly 12 mins! awesome!

• 2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal.
  

  

  i didn't think i was doing this part right, but I did, it really does feel like cornmeal when you start to mash it all together! just like the recipe said! awesome!

   Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
  

  

  here is what my crumble mixture looked like after it was cooked. I wasn't used to my new oven so I almost over cooked mine, but they are delicious! i could have eaten them plain! get your kids to do this part!

   3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

• 4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.

side note, don't be afraid of the word dutch oven, i'm not sure why they call their pans that.

• 5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
  6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.
  
  
   this is the finished product! it was so so so good. I'm not even saying that because I made it, because honestly I'm not that great of a cook but I would make this meal again anytime! i loved it! you must try it! i promise your family will enjoy it and want it again. I made this without any help, and while my kitchen looked like this afterwards,
  
  
  haha, it was still worth it and the clean up was really pretty easy.  make sure you read through the recipe before starting though, that would have helped me out a little but all the same it was a meal worth making!!!! check out America test kitchen! you'll love all their cool recipes and ideas!!!

chickent spaghetti

recently we've tried some new recipes and found them worthy of being saved on the blog sphere. so here is one I'm making again tonight and hopefully I'll get the other posted later this week!

this recipe comes for the wonderful world of...the Pioneer woman!!! yep, she hasn't steered us wrong yet and this meal got a way thumbs up, even from some picky eating kiddo's.

here is the link to the recipe, Chicken Spaghetti

 james liked this meal so much the first time we tried it he wanted me to make another round again the same week! for someone that doesn't like eating leftovers I thought this was a big deal.  so, there's a tried and true testament to this meal! delicious!

side notes: we left out the pimento's and blended the onion real small so you could hardly taste it, so I guess we could have also left it out, (but I don't mind onions) other family members suggested that they would even add other veggies, such as celery or mushrooms. the options are endless!

tuna melts!

okay okay, i know that when some people think of, or smell, tuna fish they tend to vomit in their months a little. I admit that I'm not one of those people i actually enjoy a good tuna fish sandwich. but I think that I have finally found the one and only tuna recipe that will swoon tuna fish haters over to from the dark side! this is not your grandmothers tuna loaf! this is really good!

and of course it would be because guess who the recipe came from? pioneer women! and she has yet to steer me wrong when it comes to meal time. here is the link to the recipe (you can even print it out to take the list to the store with you!).

http://thepioneerwoman.com/cooking/2011/06/tuna-melts/

and here our my sweet pics of making it and loving every bite.  the meal was easy, fast and so filling and healthy! and best part, I hardly even remembered I was eating tuna fish!!

see you can't even see the tuna....

 so here is our batch of the veggies, mustard, mayo, and tuna fish.  I dipped a Ritz cracker in this and it was so so good. I even thought that if I ever need an appetizer for a summer shindig, I might make this and just serve it up on crackers, or some good bread.  quick and easy!

and here it is out of the oven, like a I said so quick and easy and so so good!

these were so good and filling! and james loved them so i have a sneeky feeling that kids would eat them too! looks like a gorment grilled cheese! any way, if you are in a bind and don't want to run to your local fast food joint give these a whirl! they were a nice refreshing meal!! i promise everyone will enjoy them!

Our Cinco De Mayo Feast

Thanks to Pioneer Woman, Dane and I made this for dinner and it was delicious!

Creamy Baked Chicken Taquitos
adapted from Pennies on a Platter, originally from Our Best Bites

• 3 oz cream cheese, softened (reduced fat is fine)
• 1/3 cup salsa verde (recipe below)
• juice of 1/2 a lime
• 1 tsp chile powder
• 1/2 tsp ground cumin
• pinch cayenne pepper
• 1/2 tsp onion powder
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 3 Tbs chopped scallions
• 2 cups cooked and shredded chicken *
• 1/2 cup shredded extra sharp cheddar cheese
• 1/2 cup shredded Pepperjack cheese
• 8-12 (6-inch) corn tortillas
• kosher salt and freshly ground black pepper
• cooking spray

Preheat the oven to 425 degrees and spray a baking sheet with cooking spray.

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable.

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.


*This is how I prepare my chicken if I don't have leftover chicken to use:  Preheat the oven to 375 degrees.  Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center.  Sprinkle with salt and pepper, and season as you wish.  Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet."  Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.


**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and cook  in a 425 degree oven for 20 minutes (no need to thaw first).

Roasted Tomatillo Salsa
adapted from Rick Bayless, Mexican Everyday

• 4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
• 2 large garlic cloves, peeled
• 1 jalapeno
• about 1/3 cup loosely packed, roughly chopped cilantro
• 1/2 small white onion, chopped
• juice of 1/2 lime
• salt

Heat a large, nonstick skillet over medium-high heat.  lay the garlic, tomatillos, and jalapeno in a single layer, laying the tomatillos cut-side down.  Cook for 3-4 minutes, or until the tomatillos are well-browned.  Turn everything over and brown the other side (the tomatillos should be very soft).  Remove the tomatillos and garlic and add to a food processor or blender, and cook the jalapeno on all sides before removing to a cutting board.

When the jalapeno is cool enough to handle, peel the shriveled blackened skin, halve, and remove ribs and seeds.  Roughly chop and add to the food processor as well.

Add 1/4 cup of water, onions, and cilarntro to the food processor, and blend to a coarse puree.  Pour into a dish and add more water if necessary, to give the salsa an easily spoonable consistency.  Add lime juice and salt to taste (usually about 1/2 tsp salt).

two new dinners

Hawaiian haystacks

we had these last sunday for dinner. it was easy and a nice change to the sunday usuals.

1/2 c. butter

1/2 c. flour

1/2 tsp. salt

3 c. milk

1 can Cream of Mushroom w/ Roasted Garlic soup

1 c. mushrooms, sliced

6 c. chicken breast, diced cooked

sticky rice cooked

Melt butter, add flour, and salt.  Add milk and cook until thickened stirring constantly.  Add mushroom soup, mushrooms, and chicken.  Simmer over low heat for 15 minutes.  Serve over sticky rice and top with toppings. 

suggested toppings:

grated cheese               Pineapple, Tomatoes, coconut

chopped celery            slivered almonds, green onions

chow main noodles     water chestnuts, and soy sauce

we thought it was delicious. we got this recipe from the "the domestic art" cookbook. if you are looking for an awesome cookbook this is the one to get! all the recipes so far have been delicious!

white chicken chili!

I love this soup! yum, my favorite part is the hominy, every time I make this I wonder why I don't make it more often! delicious!

2 chicken breaths

2 cans great northern beans

2 cans chicken broth

1 lg can hominy

1/2 can green chile's

1 tsp cumin

1/2 tsp salt

1/2 oregeno

1/4 tsp cayanne pepper

1 clove garlic minced

Drain and rinse beans and hominy. put all ingredients in crock pot on low for 6-8 hours. just before serving shred chicken breasts and mix into soup. top with sour cream, pepper jack or cheddar cheese (this is optional because it's really good plain)

**my sidenotes** james thought that maybe we could have put in 1/2 tsp cumin instead of a whole tsp. he said it was hot, so you can choose, i don't think it would take away from the flavor.  also i added a whole can of green chile's. 

No-Bake Macaroni & Cheese

This is a super easy, fast recipe and we had everything in our house so it was a perfect after work meal.

• 8 ounces elbow noodles (2 cups)
• 2 cups frozen chopped broccoli
• 1 3/4 cups milk, divided
• 3 tablespoons flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 3/4 cup shredded extra-sharp Cheddar cheese
• 1/4 cups shredded Parmesan cheese
• 1 teaspoon Dijon mustard

---

Directions

1. Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
2. Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
3. Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

We topped ours with classic Tony Chachere's seasoning and Dane pointed out that it would be good to sprinkle more cheese on top and bake 

Homemade Mac n Cheese

This is a favorite at our house....

2 cups elbow macaroni
1/4 c butter
1/4 c flour
1/2 tsp salt
1/4 tsp pepper
1/4 ground mustard
1/4 tsp Worcestershire sauce
2 c milk
2 c shredded sharp Cheddar cheese (I use whatever we have, usually mild Cheddar...the recipe suggests mixing half cheddar and half spicy cheese for some adventure)

Cook macaroni. Melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly until smooth and bubbly. Add milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute, remove from heat. Stir in cheese until melted. Add macaroni to sauce. Pour into 9x9 casserole dish. Bake uncovered at 350 for 20-25 minutes.

My Dad's Pizza

I'm sorry I haven't posted anything! I am not the biggest blogging fan, I just try and keep up with my blog for our parents. But here it is at last...a post! I know you are all dying in anticipation
So I may be biased, but I think my dad is the greatest cook ever! And I know it is those fabulous Wilcox cooking genes. But this is one our fav's! His pizza recipe. I will not take credit for it at all because he 100% made it up. The dough, sauce and all!

Dough:
1 package,or 1 tablespoon yeast
1 1/2 cups warm water
1 Tbsp honey
2 Tbsp Olive Oil
3 1/2-4 cups flour

Put yeast, warm water and honey in a bowl and let the yeast proof. After proofed, put in mixing bowl with and add salt, olive oil and flour. Knead for a few minutes. Let rise for 1 hour and punch down. Let rise again for 30 minutes and punch down. Split it in half and roll out one of those halves in a cookie sheet, its super hard to transfer. (this recipe makes 2 pizzas). And be liberal with flour while rolling out because it is sticky dough. (we just roll it out on a cookie sheet because we don't have a circle pan. My dad tosses it, but we aren't that tricky).

Sauce:
28 oz. can of tomatoes, Italian style
3 cloves garlic,crushed
1/2 tsp. salt
1/2 tsp. sugar
1 1/2 tsp. basil
1/2 tsp. pepper
3 Tbsp. olive oil

Blend the tomatoes so they aren't chunky ( if you bought diced or whole tomatoes). Lightly brown the crushedd garlic in 3 Tbsp olive oil. Add blended tomatoes and cook over med/ high heat. Add the rest of the ingredients and let it simmer for a half hour.

To put it together you have you dough rolled out. Put the sauce on, then mozzarella cheese. Then top with your favorite toppings!

Cook for about 10-15ish minutes at 450 degrees. It may be a little shorter then 10 or longer then 15, I can't remember. Just check that the crust is golden and the cheese is all melty.

This is our FAV pizza!

(here is one we made when Bryan's brother came to visit)

Twice Baked Potatoes

Who doesn't love a twice baked potato? Well this recipe is the best I've ever tasted and it is completely fat free!  (ok not really but I bet you got a little excited for a second :) )

8 Baking Potatoes
8 oz Cream Cheese
2 C Cottage Cheese
1/2 C Sour Cream
1/2 C - 1 C Swiss Cheese
1/2-1 C Milk
1 tsp Garlic
1/2-1 tsp Salt
1/2 tsp Pepper

Preheat oven to 400 degrees.  Wash potatoes, rub olive oil and salt on the skin then bake for 1 hour or until cooked well.  Remove from oven and let cool until slightly warm.  Slice off top half of potato.  Scoop out cooked potato and place in a large bowl; keep shells on the baking sheet.  Add remaining ingredients to potato and mix well.  Add more milk if necessary.  Fill empty potato shells with creamed mixture to overflowing.  Bake at 350 degrees for 30 minutes or until starting to brown.

If you like cheesy potatoes as much as I do, you can add cheddar cheese to the top of the potatoes in the last five minutes of cooking.

 

Jenn's Chicken

4 boneless skinless chicken breast halves
8 oz sliced mushrooms
hot cooked rice or angel hair pasta
1/4 c butter
0.7 oz package dry Italian salad dressing mix
1 can cream of mushroom soup
1/2 c white grape juice
4 oz chive and onion cream cheese

Place chicken and mushrooms in crock pot. Melt butter in sauce pan; stir in Italian dressing mix. Stir in soup, grape juice (you can substitute milk or water if you don't have grape juice) and cream cheese until combined. Pour over chicken and cook on low for 4-5 hours. Serve chicken over rice or pasta.

Smoked Gouda and Spinach-Stuffed Chicken

4 bone-in, skin-on chicken breast halves
2 tsp butter, melted
1/2 tsp salt
1/4 tsp pepper
stuffing (below)

Smoked Gouda and Spinach Stuffing

5 oz frozen chopped spinach, thawed
3 oz cream cheese, softened
1/2 c shredded smoked Gouda (smoked Swiss would work also)
1/4 tsp ground nutmeg

Drain spinach. Mix all ingredients for stuffing. Loosen skin from chicken but leave attached. Insert stuffing under skin. Place chicken, skin side up in greased baking dish. Brush with melted butter. Sprinkle with salt and pepper.
Bake at 375 for 45-55 minutes.

Turkey Meatloaf

I must admit, I don't like meatloaf. It is usually so dry and gross, but this meatloaf changed my mind, I love it!

1.25 lb ground turkey
1 packet Knorr's vegetable recipe mix (it is in the baking aisle at our grocery store)
4 egg whites
3/4 c old fashioned oatmeal
1 diced onion (we skip this)
1 c salsa
3/4 tsp pepper
1/2 c ketchup (we skip this)

Mix all ingredients together except ketchup. Grease 9x5 loaf pan. Place mixture into loaf pan. Spread ketchup on top (we skip the ketchup at our house). Bake at 350 for 1 hour.

We usually have some garlic mashed potatoes and salad on the side and it is a delicious meal!

Skillet Baked Ziti

1 Tbls olive oil
6 garlic cloved minced
1/4 teaspoon red pepper flakes
Salt
1 (28oz) can crushed tomato's
3 cups water
12 oz ziti (3 3/4 cups)
1/2 c. heavy cream
1 oz parmesan cheese (about 1/2 cup)
1/4 cup minced fresh basil
pepper
4 oz whole milk mozzerla cheese, shredded (1 cup)

heat the oven to 475 degrees
Combine oil, garlic and pepper flakes and 1/2 teaspoon salt in a large skillet and saute over medium-high heat until fragrant, about 1 minute. Add the crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting the heat as needed to maintain a vigorous simmer, until the ziti is almost tender, 15-18 minutes.
Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Transfer all the ingredents into a shallow 2 quart casserole dish. sprinkle the mozzarella evenly over the ziti and bake until the cheese has melted and browned, about 10 minutes.
Serve and enjoy! (it is so so good)

Taco Soup

Dane and I were given this recipe by one of my co-workers in Logan and we have been loving it ever since!!

1 15oz can Chilli Beans

1 15oz can black Beans (can use kidney if you don't like black)

1 28oz can Tomato Sauce

1 4oz can Green Chillies

2 15 oz Cans of Corn

1lb Hamburger

1 Chopped Onion

1 pkg Taco Seasoning

1 Bag Tortilla Chips

1 Sour Cream, any size

Grated Cheese

Brown Onion & Hamburger Meat with Taco Seasoning

Combine meat and cans with juices (except the liquid from the corn) in a crock pot and cook away.

I usually turn it on in the morning on low and let it cook until dinner

Serve with Tortilla chips, Cheese and Sour Cream.

Also, avocado is delicious on top

Serving Size: A crock pot full