hi I am Krista and I can’t be bothered to spend hours walking up and down shopping aisles looking for more than 20 ingredients to make a TikTok recipe that I will somehow screw up. So I’ve created recipes that taste great, don’t require an “expert” cooking level — and that can be made super fast.
Dump in a bowl: a packet of brown gravy, a packet of Zesty Italian seasoning, and a packet of dry Ranch seasoning. Put aside. Cut a few golden potatoes into pieces. Grab a boneless CHUCK or RUMP roast and place it in a slow cooker (also known as a Crockpot). Take that spice mix you set aside and sprinkle it over the meat. Add the chopped potatoes and then some carrots. Then sprinkle the rest of the spice mix over it and stir. Cook on low for eight hours.
Giant Buffalo Chicken Hot Pocket:
Take a can of pizza dough, open it and spread it over the bottom of an ovenproof dish. Brush the dough with some butter and/or olive oil. Sprinkle some grated Italian-style (it’s a mix of mozzarella, provolone, parmesan, romano, fontina, and asiago) cheese over the dough. Then shred a chicken on the rotisserie and mix it with some Frank’s Red Hot Sauce – add that to the dough/cheese. Finish with some grated cheddar cheese and roll up. Brush over some melted butter, Parmesan cheese, minced garlic and oregano. Bake at 375 degrees for about 40 minutes.
Place chicken breasts in a crockpot with about two cups of chicken stock. Then add about a cup of quinoa and a whole jar of enchilada sauce (I only like the Trader Joe’s one FWIW). Then add: frozen corn, a small can of diced green chilies, drained black beans, half a can of Rotel, cilantro, Trader Joes’ Everything But The Elote seasoning, 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 large pot, add 32 ounces of chicken stock, about 2/3 cup of Ranch dressing, a bag of frozen Southwestern-style corn, a packet of taco seasoning, three cans of Rotel, and shredded rotisserie chicken. Cover and cook over low to medium heat for about 20 minutes. Top with shredded cheese, sour cream, corn chips — whatever you like.
Add some olive oil, a few diced 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 a cup and a half of water to make a pressure cooker. Add a full packet of uncooked rice noodles* and stir. Cook on manual for about 25 minutes or until noodles are tender. While that’s cooking, chop yellow/red peppers, cilantro, green onions, peanuts, and carrot matches. After the 25 minutes, add chopped ingredients (and a little water if needed) and cook on vegetarian steam for five minutes.
Perfectly seasoned baked salmon:
Pat some Atlantic salmon dry and rub in some olive oil. Place it on a baking sheet covered with foil and greased with nonstick cooking spray. Chop some garlic and add, along with some Italian herbs. Sprinkle with salt, pepper and fresh lemon. Place thin slices of butter on top and bake at 400º for about 15 minutes.
Pour some olive oil over four chicken breasts and sprinkle with salt, pepper and garlic powder. Put aside. Put some spreadable cream cheese in a bowl and mix it with a generous amount of basil pesto sauce (I like the Classico brand, but you can use whatever you like). Sear both sides of the chicken, place in a pan and spread the basil pesto/cream cheese mixture over it. Sprinkle with shredded mozzarella and bake at 350 until chicken is fully cooked. Finish with Italian seasoning and serve with pasta if you like!
Chicken Tacos Baked With Sour Cream and Salsa:
Shred some rotisserie chicken and mix in some sour cream and your favorite jar salsa. Spoon the mixture into small tortillas and bake until the tortillas are crispy. Add shredded lettuce and cheddar cheese and serve!
Pour an entire jar of your favorite pasta sauce into the bottom of an ovenproof dish. Place some frozen cheese ravioli on top of the pasta sauce until it is covered. Layer on some Italian cheese. You can then layer with mushrooms or ground beef/sausage. Add some Italian seasoning and repeat the process, ending with a layer of cheese on top. Sprinkle basil and oregano over and bake at 400º for about 45 minutes.
Chicken Filling Casserole:
In a bowl, combine half a cup of sour cream, a can of chicken soup, and sliced mushrooms. Cut up a rotisserie chicken and add it to the mixture. Spread over the bottom of an ovenproof dish. Put aside. Grab a box of Stove Top Filling Mix and pour about 1/2 cup of melted butter over it. Divide that mixture over the chicken mixture and bake at 400º for about 45 minutes until crispy.
Pour the Olive Garden Italian dressing over a bowl of shredded lettuce. Add mayonnaise, garlic powder, oregano, banana peppers, red onion, and Parmesan cheese. Put aside. Cut a fresh baguette in half, spread some melted butter and Italian herbs on top. Add your favorite meats and cheeses (I love pepperoni, salami, turkey, and white American cheese) and roast in the oven until the cheese has melted. Add lettuce mixture and add tomatoes if you like!
Baked Black Bean Tostadas:
Saute some chopped red onions in a pan with olive oil, then add a can of drained black beans and your favorite salsa. Let it marinate on low. Flatten flour or corn tortillas until crisp. Divide the bean mixture over it and top with your favorite toppings!
Fry the chopped yellow onion in a pan with olive oil and add ground or diced chicken breasts. Add some minced garlic and sesame oil. Turn it on low and add soy sauce, rice vinegar, crushed peanuts, and chopped green onions. Place the mixture in a salad bowl and serve!
Chicken Sriracha Tacos:
Pour sriracha (or barbecue sauce if you can’t stand the heat) over chicken breasts, add salt and pepper and cook. While they are cooking, cut up some bell pepper and purple cabbage. When the chicken is cooked, cut it into pieces 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 put them in the air fryer until crispy. Place on a warmed tortilla when ready, add shredded lettuce, cheese, tomato and dressing of your choice. Super easy and so good!
And I know these are all dinner recipes, but I CANNOT 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 bag, add some dry Jell-O mix – Jolly Rancher is my favorite. Then add the semi-wet grapes to the bag with the mix. Shake until grapes are completely covered. Place them in a pan and place them in the freezer for a few hours or in the fridge for about four hours.