(instant)joy: Easy Beef Dip

One of the hardest things I’ve encountered as a wife and mom is finding easy to prepare meals that everyone likes that are healthy and do not come in hot dog form.

And if I ever find one, I will share it with you. *grin*

But I have come pretty close! Allow me to share this incredibly easy, practically instant recipe I found that has become a family favourite.

(Please excuse the lack of photos today – as soon as I’m done posting this, I’m off to get it ready for us for supper tonight. I didn’t think you needed a picture of a raw hunk of beef!)

What you need:

  • slow cooker
  • beef roast appropriate to the size of your family (if you want, you could make a big one and freeze half for later)
  • dry french onion soup mix – one package
  • box beef broth (I use no sodium to make up for the french onion soup mix)
  • optional can of beef consomme (I use it if I remember to pick it up, but I don’t really miss it if I don’t)
  • water
  • buns (toasted if desired)

What you do:

  • Place roast in slow cooker 7 to 8 hours before you plan on eating supper. It can be totally frozen.
  • Pour in beef broth, beef consomme (if using), and french onion soup mix. Add enough water to cover the roast half way.
  • Cook on low for 7 hours. Turn off your slow cooker and let stand for half an hour.
  • Pull the roast apart with two forks – it should easily fall apart.
  • Strain out the onions and save the broth for au jus dipping sauce.
  • Pile beef on buns, serve with au jus on the side, along with your favourite side dishes (we love homemade fries and/or fresh veggies).

See?  Easy peasy. I love that I can throw this together in just a few minutes and go about my day while our supper is cooking. Plus, the house smells yummy all afternoon. I love that.

What is your favourite easy supper to serve your family?

Bacon Honey-Mustard Chicken Nachos

First of all, above all else, I am NOT a food blogger. I can’t even pretend to be.

But seriously? These nachos totally told me to write an entire post about them. I kid you not.

I was perusing Pinterest for meal planning inspiration today, specifically for chicken dishes. I saw this yummy looking dish while on Six Sisters’ Stuff, and knew immediately I had to try it.

I was only a wee bit disappointed when I realized it wasn’t a nacho dish. For some reason, when I saw the photo, I started craving nachos. Maybe it’s all that gooey, yummy cheese. And bacon.

I heart cheese. And bacon.

So, I thought, why not make it my own recipe and turn it into Bacon Honey-Mustard Chicken Nachos!

I altered this recipe only slightly, so all credit goes to Six Sisters’ Stuff. Like I said. Not a food blogger.

1. Season 3 to 4 chicken breasts with seasoning salt (mine is MSG-free) and brown 3 to 5 minutes per side in a tablespoon(ish) of hot oil in a frying pan. (I like to flatten mine first so they’re fairly uniform in thickness. Plus, it’s a great way to get out any pent up aggression after being cooped up in the house for 10 days during the coldest Christmas break ever.) Place in a baking dish.

Clearly I am also not a food photographer. Tastes better than it looks!

2. Mix up 1/4 cup mustard, 1/3 cup of honey, 2 tbsp of plain, non-fat yogurt (Greek is best – it’s so thick and creamy!), 1/2 tbsp onion powder. Pour over chicken breasts and bake at 350F for 20 to 25 mins, or until chicken is cooked through.

3. Meanwhile, cook up 6 pieces of bacon via your favourite method. I prefer grilling mine on my new Griddler, or on a broiling rack in the oven so all the fat more or less drains away. But you can fry yours if you prefer. Make sure your bacon is nice and crispy because you want to crumble it up later.

Let’s see that bacon again. Yum.
It helps if you have a 22 month old sneaking cheese while you work.

4. Grate 2 cups of cheddar/colby cheese. (I like to use a mixture of Old Cheddar and Mozzarella.) Set aside.

5. After chicken is done in the oven, let it cool for a few minutes and then chop or shred it up. (I’m a shred kind of gal. Also, I only ended up using one of the chicken breasts for us, you could use more if you prefer meatier nachos. My hubby loves sandwiches, so we just set aside the rest for him. Come to think of it, you could totally take some chicken, some bacon, put it on a toasted bun, top it with some cheese, lettuce and tomato… yum. Or be healthy and make a salad with greens, tomatoes, and more bacon. Bacon can so be healthy!)

6. Place a whole bunch of nachos in a baking dish (that’s an actual measurement. I learned it in Home Ec.) and top with the chicken, crumbled bacon, and shredded cheese. Bake at 450F until the cheese melts and is bubbly. (You probably could do this step under the broiler, but I never do because I, um, tend to burn my food under the broiler. And set ovens on fire.)

7. Serve with your favourite nacho sides and enjoy!

They’ve got a bit of a sweet tang to balance out the smokey savory of the bacon. I can’t wait to finish them off!

Thank you, Six Sisters’ for the inspiration!