Cook, Eat, Repeat

12/30/2025

Crockpot Chicken and Dumplings

Ingredients:

4 boneless skinless chicken breasts

1 can (14.5 oz) chicken broth

2 cans (10.5 oz each) cream of chicken soup

1 cup sliced carrots

1 cup sliced celery

1/2 can peas (about 1/2 cup)

1/2 onion, diced

Salt and pepper to taste

1 can refrigerated biscuit dough (for dumplings)

Optional: garlic powder, thyme, or parsley for extra flavor

Directions:

Layer the base:
Place chicken breasts in the bottom of your crockpot. Add in carrots, celery, peas, and diced onion.

Add the liquids:
Pour in chicken broth and cream of chicken soup. Stir gently to combine everything. Season with salt, pepper, and any desired herbs or spices.

Slow cook:
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is cooked through and tender.

Shred the chicken:
Remove the chicken, shred it with two forks, and return it to the crockpot. Give everything a good mix.

Add the dumplings:
Tear biscuit dough into small pieces and drop them on top of the soup. Gently press them into the liquid so they can absorb some of the flavor.

Cook uncovered:
Switch crockpot to High and cook uncovered for 1 hour, or until biscuits are cooked through and fluffy.

Serve warm:
Ladle into bowls and enjoy with a sprinkle of fresh parsley or black pepper!

Nutritional Information:
⏰ Prep Time: 10 mins | 🔥 Cook Time: 7–8 hrs | ⏳ Total Time: Up to 8 hrs
⚡ Calories: ~420 per serving | 🍽️ Servings: 6

12/30/2025

https://inspiredsrecipes.com/garlic-parmesan-spaghetti-squash-recipe/

Indulge in Garlic Parmesan Spaghetti Squash, a creamy, healthy pasta alternative that's easy to make and sure to impress!

12/29/2025

🍫🌸 Easter Chocolate Lasagna 🌸🍫

Ingredients:

For the crust:

1 package (14.3 oz) Oreo cookies, crushed into fine crumbs

6 tablespoons unsalted butter, melted

For the cream cheese layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

2 tablespoons milk

1 1/2 cups whipped topping (like Cool Whip)

For the chocolate pudding layer:

2 packages (3.9 oz each) instant chocolate pudding

3 1/4 cups cold milk

For the topping:

2 cups whipped topping

1/2 cup pastel-colored chocolate candies (e.g. Cadbury mini eggs)

1/4 cup chocolate shavings or sprinkles

Directions:

Make the crust: In a medium bowl, mix the crushed Oreos with melted butter until fully combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish. Place in the fridge to set while you make the next layer.

Cream cheese layer: Beat the softened cream cheese, sugar, and milk until smooth and creamy. Gently fold in the whipped topping. Spread this layer over the chilled crust.

Pudding layer: Whisk together the chocolate pudding mix and cold milk until it thickens (about 2 minutes). Spread evenly over the cream cheese layer.

Final topping: Gently spread the remaining whipped topping over the pudding layer. Sprinkle with chocolate shavings and decorate generously with pastel chocolate candies.

Chill & serve: Refrigerate for at least 4 hours, or until fully set. Slice into squares and serve cold!

Nutritional Information:
⏰ Prep Time: 20 mins | ❄️ Chill Time: 4 hrs | ⏳ Total Time: 4 hrs 20 mins
⚡ Calories: ~320 per serving | 🍽️ Servings: 12

12/29/2025

🌯🧀 Huge Bacon Cheeseburger Burrito with Bacon & Creamy Cheese Sauce 🧀🌯

Ingredients:

For the Filling:

1 lb ground beef

1 small onion, finely diced

1 teaspoon garlic powder

Salt and pepper to taste

8 slices cooked bacon, crumbled

1 cup shredded cheddar cheese

1/4 cup dill pickles, chopped (optional)

2 large flour tortillas

For the Creamy Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 1/2 cups shredded cheddar cheese

1/4 teaspoon smoked paprika

Salt to taste

Directions:

Cook the beef filling: In a skillet over medium heat, cook the ground beef and diced onion until browned and fully cooked. Drain excess grease, then season with garlic powder, salt, and pepper. Stir in crumbled bacon and shredded cheese. Set aside.

Make the cheese sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually whisk in the milk, and cook until slightly thickened. Add the shredded cheddar, paprika, and a pinch of salt. Stir until smooth and melty.

Assemble the burrito: Lay a tortilla flat, add a generous scoop of the meat mixture, top with some chopped pickles if using, and roll it up burrito-style.

Top it off: Place the burrito on a baking sheet, pour warm cheese sauce over the top, and sprinkle with extra crumbled bacon.

Optional: Broil for 2–3 minutes to get that golden, bubbly cheese topping!

Serve hot with fries, tots, or a crisp salad to balance out all that richness.

Nutritional Information:
⏰ Prep Time: 15 mins | 🔥 Cook Time: 25 mins | ⏳ Total Time: 40 mins
⚡ Calories: ~750 per burrito | 🍽️ Serves: 2 big burritos

12/29/2025

Oreo Chocolate Milkshake: A Delicious Recipe Guide!

https://inspiredsrecipes.com/oreo-chocolate-milkshake-recipe-guide/

12/29/2025

Cranberry Pecan Slaw: A Refreshing Side Dish Recipe!

Discover the vibrant flavors of Cranberry Pecan Slaw! This refreshing side dish is easy to make and perfect for any meal.

09/26/2025

🌽 Mexican Street Corn Pasta Salad
Ingredients

12 oz rotini or fusilli pasta (or any short pasta)

3 cups corn (fresh grilled, roasted, or frozen & thawed)

1 ½ cups cherry tomatoes, halved

1 avocado, diced

½ cup cotija cheese (or feta)

¼ cup fresh cilantro, chopped

Dressing

½ cup mayonnaise

½ cup sour cream (or Greek yogurt)

3 tbsp lime juice (freshly squeezed)

2 tsp chili powder

½ tsp smoked paprika

2 cloves garlic, minced

Salt & black pepper, to taste

Instructions
Step 1: Cook the pasta

Cook pasta according to package directions until al dente.

Drain, rinse with cold water, and set aside.

Step 2: Roast the corn

Fresh corn: Grill or roast until slightly charred, then cut kernels off the cob.

Frozen corn: Sauté in a hot skillet until lightly browned.

Step 3: Make the dressing

In a medium bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, paprika, garlic, salt, and pepper.

Taste and adjust seasoning if needed.

Step 4: Assemble the salad

In a large bowl, combine pasta, corn, cherry tomatoes, avocado, cotija cheese, and cilantro.

Pour dressing over and toss until well coated.

Step 5: Chill & serve

Refrigerate for at least 30 minutes to let flavors meld.

Garnish with extra cheese, cilantro, and a squeeze of lime before serving.

💡 Tips & Variations

Add grilled chicken or shrimp for protein.

Use Greek yogurt instead of sour cream for a lighter version.

For extra heat, mix in diced jalapeños or a sprinkle of Tajín seasoning.

09/26/2025

🥘 Cheddar Bay Biscuit Seafood Pot Pie
🦞 Ingredients
Filling:

4 tbsp unsalted butter

1 small onion, diced

2 carrots, diced

2 celery ribs, diced

3 garlic cloves, minced

¼ cup all-purpose flour

2 cups seafood stock (or chicken broth)

1 cup heavy cream (or half-and-half)

1 tsp Old Bay seasoning

½ tsp paprika

½ tsp dried thyme

Salt & black pepper, to taste

1 cup frozen peas

½ cup corn kernels (optional)

1 lb mixed seafood (shrimp, crab, lobster, scallops, or a combo), cut into bite-sized pieces

2 tbsp fresh parsley, chopped

Cheddar Bay Biscuit Topping:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp garlic powder

1 tsp sugar

½ tsp salt

½ cup (1 stick) cold unsalted butter, cubed

1 cup shredded sharp cheddar cheese

¾ cup buttermilk (or milk + 1 tsp lemon juice)

Garlic Butter Glaze:

3 tbsp melted butter

½ tsp garlic powder

1 tsp parsley, chopped

👩‍🍳 Instructions
Step 1: Make the Filling

Preheat oven to 400°F (200°C).

In a large skillet or Dutch oven, melt butter. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.

Stir in garlic and cook for 1 minute.

Sprinkle flour over veggies, stir, and cook 1–2 minutes.

Slowly whisk in seafood stock and cream until smooth.

Stir in Old Bay, paprika, thyme, salt, and pepper. Simmer until thickened, about 5 minutes.

Add peas, corn, and seafood. Cook 2–3 minutes (seafood will finish in oven).

Pour mixture into a greased 9x13-inch baking dish (or large oven-safe skillet).

Step 2: Make Biscuit Topping

In a large bowl, whisk flour, baking powder, garlic powder, sugar, and salt.

Cut in cold butter until mixture resembles coarse crumbs.

Stir in cheddar cheese.

Add buttermilk and stir until just combined (don’t overmix).

Drop spoonfuls of dough evenly over the seafood filling.

Step 3: Bake

Bake uncovered for 25–30 minutes, until biscuits are golden and filling is bubbly.

Mix melted butter, garlic powder, and parsley. Brush over hot biscuits immediately after baking.

🍴 Serving Tips

Serve hot with a side salad or roasted veggies.

Add a little lemon zest to the filling for brightness.

For a shortcut, you can use Red Lobster Cheddar Bay Biscuit Mix instead of making the biscuit topping from scratch.

09/26/2025

⭐ Tuna Melt Patties
Ingredients:

2 cans (5 oz each) tuna, drained well

½ cup breadcrumbs (panko or regular)

1 egg

¼ cup mayonnaise

½ cup shredded cheese (cheddar, mozzarella, or Swiss)

2 tbsp fresh parsley, chopped (or 1 tsp dried)

2 green onions, finely sliced (or 2 tbsp minced onion)

1 tsp Dijon mustard (optional, adds tang)

½ tsp garlic powder

½ tsp black pepper

1–2 tbsp lemon juice

2 tbsp olive oil or butter (for frying)

Instructions:

Mix the Patties

In a large bowl, combine tuna, breadcrumbs, egg, mayonnaise, cheese, parsley, onions, mustard, garlic powder, pepper, and lemon juice.

Stir until mixture is well combined. If too wet, add a little more breadcrumbs.

Shape

Form the mixture into 6–8 patties (about ½-inch thick).

Cook

Heat olive oil or butter in a skillet over medium heat.

Fry patties for 3–4 minutes per side, until golden brown and heated through.

Serve

Garnish with parsley and serve hot with tartar sauce, garlic aioli, or even between buns like a tuna melt burger.

Tips & Variations:

Add chopped pickles or relish for extra zing.

For spice, mix in a pinch of red pepper flakes or diced jalapeños.

Swap mayo for Greek yogurt for a lighter version.

These patties can be baked at 400°F (200°C) for 15–18 minutes if you prefer less oil.