Crock Pot Pesto Ranch Chicken

Holy moly. For only four ingredients this was super yummy! Not to mention it was also super easy. Who wouldn’t want a meal like that? All you need is a few minutes of prep and the crock pot will do the rest for you.

pesto ranch chix

Crock Pot Pesto Ranch Chicken

4 boneless, skinless chicken breasts, cut in half

6 oz. jar of pesto

1 pkg Ranch dressing mix

1/2 cup chicken broth

1. Spray the inside of the crock pot with cooking spray.

2. Clean chicken and cut each breast into two or three large pieces. Place into crock pot.

3. Combine pesto, ranch mix, and broth together well and pour over chicken.

4. Set on low for 6 hours (or high for three).

5. Serve with buttery mashed potatoes and veggie of your choice.

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Bacon Cheddar Potato Cakes

Use your leftover mashed potatoes to create a new side dish full of flavor and crunch. These are really good!

potato cakes

Bacon Cheddar Potato Cakes

2 cups leftover mashed potatoes

4 slices turkey bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

1 egg

1 tsp onion powder

salt & pepper, to taste


1. Combine all the ingredients and form 2 oz. patties.

2. Heat EVOO in skillet over medium-high heat and cook each potato cake for about 4 or 5 minutes on each side until golden brown. *Cook about 3 or 4 at a time so they don’t stick together and you can easily flip them.

3. Drain on paper towel.


Weekend Potluck, Foodie Friday, TGIF, Thursday Treasures, Full Plate Thursday, Cast Party Wednesday, Wednesday Extravaganza, Tuesday’s Table, In & Out of the Kitchen, Simple Supper Tuesday, Saturday Spotlight. Melt in Your mouth Mondays, Marvelous Mondays

Bacon & Spinach Mashed Potatoes

We are not huge potato eaters here. Occasionally I will cube up small potatoes, toss them in EVOO and salt & pepper and roast them. They go really well with pot roast and are even better with a sprinkle of Parmesan sprinkled and baked on them.

This time I decided to try a classic dish with a twist. Maybe it’s nostalgia, but I always feel that some variety of potato should accompany a traditional meal such as a roasted turkey, you know, where you pour gravy over everything : So here is a little something extra for your next mashed potato meal.


Bacon & Spinach Mashed Potatoes

2 lbs. potatoes

6 slices turkey bacon

1 pkg (9 oz.) baby spinach leaves

2 cloves garlic, minced

1 (8 oz.) block of cream cheese, softened


1/8 cup white wine

1 tsp salt

1/2 tsp pepper

1/8 cup milk, if needed

Pudding, Carrot & Potato Mash 005

1. Peel and cut your potato into chunks, then boil in salted water until soft.

2. Cook the bacon in a skillet just until crisp. Place on paper towel to drain; crumble.

3. In same skillet, add EVOO and garlic. Cook 2 minutes, stirring frequently. Add wine to deglaze the pan.

4. Add spinach; cooking and stirring a few minutes,  just until spinach is wilted.  Remove from heat. Add in crumbled bacon.

5. Drain and mash potatoes. Stir in cream cheese, milk, and salt and pepper.  Add in spinach mixture and combine well.