Easy Cheesesteak Sliders

I have received so many DMs and messages on IG and Facebook about this recipe so I knew I had to get this blog post up STAT! It’s funny because this was really a spare of the moment thing that I decided to try. My Hunny took me and the kids to Dave and Buster’s a few weekends ago and Middle Diva ordered a Philly Cheesesteak sandwich. She kept saying how good it was and ate it all before I could get a bite *side eye*. So when I was in the grocery store this past weekend I saw beef shaved steak on sale and decided to make my own version as sliders using our fav Hawaiian Sweet Rolls. It was a hit! I’m sure this is on Pinterest already a hundred thousand times but that’s why I love cooking because you can always put your own spin on things! Here’s my version of Cheesesteak Sliders:

Ingredients:

  • 1 package of Beef Shaved Steak (the one I used was 14 oz and more than enough for 4 people)
  • 1 medium onion sliced
  • 1/2 green bell pepper sliced (feel free to use more if you like)
  • 3 tablespoons of butter (you will use 1 to cook the veggies and the other 2 to melt over your rolls)
  • 2 tablespoons of olive oil
  • 1 package of Provolone cheese
  • To season my meat I used approximately 1/2 tsp to 1 tsp of Seasoning salt (Tony’s), onion powder, garlic powder, pepper, & about 1-2 tsp of Steak sauce (use sparingly because it could get salty real quick!)
  • 1 package of Hawaiian rolls (12 count)

Directions:

I first started by preheating my oven to 350 degrees. In a medium sized sauce pan I added the olive oil and a tablespoons butter and let it melt on medium low. I turned it up to medium high and then added the onions and peppers and sautéed them for about 2-3 minutes then I put the heat on low and let them simmer while I seasoned my beef.

I cooked the beef on my electric griddle but you can certainly turn up the heat to medium high on the same pan you cooked the veggies (I would remove the veggies and then add back in when closer to the beef being done.) I added the beef to a hot griddle and then added my steak sauce and then once the beef was almost cooked added the veggies. This goes fast because the beef is thin so be mindful of that. Turn the heat down if need be you don’t want to burn your meat!

I cut my package of Hawaiian rolls in half by slicing the lengthwise similar to if you were leveling a cake. I then added a light layer of mayonnaise (optional) and then my cooked meat and veggies, and topped off with the cheese and then the top half of the rolls. I melted the remaining 2 tablespoons of butter in the microwave and added a dash of garlic and onion powder. I then poured that over the top of the buns and put in the oven about 10-15 minutes so the cheese would melt. I removed from the oven and sliced the rolls and served with tater tots. This would be good with chips or fries and a side of fruit for dinner or serve this as part of your spread for Super Bowl Sunday!

If you make this recipe please share by tagging me on IG @severalpeoplesmama! I love to see y’all cook!

Also don’t forget to join our Cook Yo Meals community on Facebook! We are sharing meal plans, dinner inspiration and just learning new ways to get a meal on the table. If you’re interested click here.

Love Ricki

Easy Sheet Pan Chicken Fajitas

Hi y’all and Happy New Year!!! Today I wanted to share a quick and easy recipe that my family absolutely loved. It took no time to throw together so it’s perfect for weekends when you don’t want to spend a lot of time in the kitchen. You could also prep it ahead a time and cook it in the slow cooker for 3-4 hours on low while you’re at work during the week. Serve the fajita meat over nachos in a burrito or chimichanga or if you’re keto like me put it over a salad. Here’s the recipe:

Ingredients:

  • 2-3 boneless skinless chicken breasts or thighs
  • 2-3 tabs of olive oil (or oil of choice)
  • 1 red, green, yellow or orange peppers sliced (I used a combo of all three)
  • 1 whole onion sliced
  • Ranchaco seasoning (Coming soon!) but you can use a combination or taco and ranch seasoning
  • 1/2 teaspoon of garlic and onion powder
  • Juice of on lime (optional)
  • 1/4 cup of cilantro (optional)

Directions:

Preheat oven to 400 degrees. Clean chicken and slice in uniform pieces. Make sure you keep everything similar size so it cooks evenly.

Add chicken to sliced veggies. Pour oil and mix. Season chicken and veggies and mix thoroughly so seasoning is well coated on food. Spray sheet pan with oil or cover with foil. Spread chicken and veggies on sheet pan. Make sure it is one layer so don’t overcrowd your pan, use two if necessary.

Cook in oven for about 15-20 minutes then take out and turn meat over. Let cook for an additional 15-20 minutes. Remove from over and squeeze lime and cilantro over chicken and serve.

I hope you enjoy this recipe. I have started a new Facebook group which is all about food inspiration, meal planning and fun! If you’d like to join click the link here.

Love Ricki

Flipping recipes: Cajun Seafood Alfredo

Let’s be honest, sometimes we get bored with cooking the same things week in and week out. At least I know I do. I’m always looking for ways to transform meals we already love into something new and better. And I think I accomplished it with this dish!!! Y’all this was soooo good!!! Those several people I have the pleasure and honor of being the mama of DEVOURED THIS!!! Everyone loved it (Bean said there was a lot of cheese, he isn’t the biggest cheese fan lol, but he still gave it his approval)! I shared the process of how I made this delicious creamy, cheesy filling lasagna in my Instagram stories and I added to my highlights for reference. It was easy to make because we skipped the step of making a ricotta or cottage cheese filling. Here’s the recipe and I hope you and your family makes it especially before the new year because this is NOT diet friendly!!!

Cajun Seafood Lasagna

Ingredients

For the filing:

  • 1 cup of red, green, yellow, or orange bell peppers chopped – use a mix of any combo or only one
  • 1/2 cup of red onion (can substitute white or yellow)
  • 1/2 cup of mushrooms chopped (optional)
  • 1 to 2 cups of Shrimp, Crawfish tails, and/or crab (imitation or real). I just used shrimp and crawfish tails only.
  • 1-2 cloves of garlic minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of butter
  • Salt, pepper, Cajun seasoning, garlic powder, and onion powder. I also used Crawfish/Crab boil seasoning but leave this out if you don’t want a spicy lasagna.

For the sauce:

  • 2-3 tablespoons of butter
  • 2 tablespoons of flour
  • Liquid from filling (see one directions)
  • 1/2 cup of chicken broth
  • 1-2 cups of half and half or heavy whipping cream
  • 1 cup of grated Parmesan cheese
  • 1 can of diced tomatoes (I use the one that has basil, garlic and oregano already added from Aldi)
  • Garlic powder or garlic salt or you can also use a tablespoon of minced garlic, salt and pepper.

You’ll also need 1-2 (16oz) bags of shredded Mozzarella and Italian Blend cheese and lasagna noodles. I used oven ready noodles but partially cooked them beforehand because I wasn’t sure if there would be enough sauce to cook them in the oven. Next time I would just use regular lasagna noodles.

Directions:

Preheat oven to 350 degrees. Boil noodles in water according to directions. Add oil and some crawfish/crab boil if using to the water to prevent sticking and add flavor.

For the filling:

  • Add the olive oil and 1/2 the butter to a sauté pan on medium high. Once butter has melted add onions, peppers and mushrooms. Add garlic (always add garlic to something already in the pan because otherwise it will burn and destroy the flavor of your food). Cook until softened. Add more butter and add shrimp crawfish and seasonings. Cook for 2-3 minute until shrimp are done. Add diced 2-3 tablespoons of diced tomatoes There will be liquid at the bottom of you pan. Remove veggies and seafood and strain liquid and set to the side. This will go into you sauce and give it great flavor so don’t skip this step.

For the Sauce:

  • In same pan you cooked the filling add butter on medium low heat. Once melted add 2 tablespoons of flower and cook. Makes sure you cook the flour, you don’t want raw flour taste in your sauce!!!
  • Once cooked add preserved liquid by whisking in slowly until combined. You should have a thick paste consistency. Slowly whisk in chicken broth if using then half and half or heavy whipping cream. Then add Parmesan cheese. Add seasoning and diced tomatoes. Make sure to taste food to see if additional seasoning or cheese is needed. Turn off heat. Sauce should thicken while standing.

To assemble the lasagna:

  • In a sprayer 9×13 pan add 1-2 tablespoons of sauce. Then add lasagna noodles to cover bottom.
  • Top noodles with sauce, then seafood/veggie filling, then mozzarella and Italian blend shreds cheeses. Repeat until you have at least two to three layers. Top with sauce and cheese. I added chopped green onions and fresh basil to the top prior to putting in the oven but that’s optional.
  • Bake for 20-30 minutes. Remove from oven and let lasagna set for an additional 15-20 minutes before serving.

We ate this with a side salad. The kids are already asking when am I making this again. This recipe was a little work but definitely worth it. Let me know if this is something you would try and if you do please make sure to tag me on Instagram @severalpeoplesmama

Need easy but delicious meals for dinner?Check out my cookbook available for purchase now: Click here.

Love Ricki

Money Saving White Queso

Hi y’all! I wanted to share a quick and easy alternative to the Velveeta and Rotel combo we always use when we want nachos! If you haven’t noticed a block of Velveeta is almost $8!!! I actually stopped buying the brand awhile ago and usual get the store generic brand but even that can get pricey. Enter White Queso which comes together easy and fast using only a few ingredients. You can also add whatever else you want to it to suit your tastes but I have included the basic recipe below. If you try this tag me on Instagram @severalpeoplesmama and let me know what you think!

White Queso

Ingredients:

  • One package of American white cheese (you can find this in the cheese section, but I wouldn’t suggest you get the individually wrapped slices)
  • One small can of green chiles
  • 1/2. Cup of Half and Half or Milk
  • 1-2 Teaspoons of diced tomatoes with green chilies (rotel) or diced tomatoes (optional)
  • 1 teaspoon of taco seasoning (or add more to taste) You can also use salt to taste.

Directions:

Shred cheese or chop into little cubes. Spray pot and spoon you will be using to make the Queso, this will make for easier clean up. Add half and half or milk and warm. Add cheese a little at a time stirring in until melted. Add can of green chilies. Add diced tomatoes or rotel if using. I wouldn’t use too much as you want to keep this the milky white color. Add seasoning to taste.

And you’re done! Of course I’m extra so prior to adding the half and half I sauté a few chopped onions and a clove of minced garlic. I also add fresh chopped cilantro at the end. Feel free to add whatever flavors you want. The cheese used is not strong so it takes flavor really well!

Also a lot of you asked how I prepare my taco meat. It’s super easy and makes for a thicker consistency (similar to Taco Bell). I brown my ground beef then drain any grease. I think add a packet of taco seasoning (I use Aldi version) and half a pack of dry ranch dressing mix. I will add a tablespoon of so of water but I never add as much water as the package says. I will also add more taco seasoning/ranch seasoning to taste. It’s important you taste your food! You know #itsbetterwhenitsseasoned around here!!!

I hope you enjoy the recipe! And in the comments let me know what else quick and easy recipes you’d like me to make. I’ll also be adding the IGTV video as well (IG is making me trim it so I’m still editing ugh) My Cook Yo Meals FB group is coming soon and I look forward to all the fun we’re going to have over there!

Love Ricki

5 Slow Cooker recipes using only 5 ingredients or less – and none of them are soups!

I recently wrote a blog post on the my love for the crockpot. It is my sous chef of sorts and helps me get dinner done a few times a week. Sadly I know everyone doesn’t utilize this wonderful appliance as they should. So I began to think of ways to help you see the wonderful benefits the slow cooker has and of course recipes came for mind. Here are 5 easy but delicious slow cooker recipes that you can add to your meal plan. I made sure to use simple easy to find ingredients and give you meal ideas to use along with them. For the purposes of this post we are not counting seasonings (salt, pepper, garlic powder, etc) as one of the ingredients because those are things you should have on hand already. Feel free to season according to you and your family’s taste. Also I would suggest oiling or spraying your slow cooker with oil prior to use or pop in a liner. Now let’s see what we can get cooking!

Chicken Taco Meat

Ingredients:

  • Chicken breasts or tenders (about 2 lbs)
  • Ranch dressing mix
  • Taco Seasoning mix
  • Salsa

Add chicken breasts to slow cooker and add both packets of seasoning. Pour salsa over (you can also add a 1/2 cup of water but that’s optional) and cook on low for 3-4 hours. Shred chicken.

You can add this to tortillas or hard shell tacos and serve with rice or beans. This can also be used over nachos or a filling for enchiladas or a chicken version of Mexican stuffed shells.

Pulled Pork

Ingredients:

  • Pork loin or roast
  • Can of dark soda (Dr. Pepper, root beer or cola)
  • 1 cup BBQ sauce
  • Chopped or sliced onions (optional)

Add onions to slow cooker if using. Season pork to liking and add over onions. Pour over BBQ sauce and add can of soda. Cook on low for 4-6 hours. Shred meat.

You can serve this in hamburger buns or sliders with French fries or chips on the side. Also the leftovers make great carnitas, just fry them in a sprayed pan til crispy.

Mississippi Roast

Ingredients:

  • Beef roast (about 2-3 lbs)
  • Ranch dressing mix
  • Au Jus gravy mix
  • Stick of butter
  • Pepperonis (optional)

Add roast to slow cooker. Season with both packets of seasoning. I wouldn’t suggest adding additional salt because the seasoning used is already salty enough. Add pepperoni if using. Place stick of butter on top. Cook on low for 4-6 hours.

This can be served with rice or mashed potatoes and whatever veggies you like. Also can use it to make Upside Down Mississippi Roast. Recipe here.

Angel Chicken

Ingredients:

  • Chicken breasts or tenders (about 2 lbs)
  • Cream of mushroom or chicken or both (whichever you prefer)
  • 8 ounce block of cream cheese (room temperature)
  • Italian dressing mix
  • Mushrooms, fresh or canned (optional)

Season chicken to taste and add to slow cooker. Add Italian dressing mix, cream cheese, soup and mushrooms if using. You can add water if you want more sauce but this is optional as the chicken will make liquid while cooking. Cook on low for 3-4 hours.

This is great over any pasta with a salad or steamed veggies on the side. Also makes a great filling for a chicken lasagna.

Meatballs – 2 ways

Ingredients:

  • Package of frozen meatballs (usually found in the freezer section)
  • 1 cup BBQ sauce
  • 1/4 cup Grape jelly
  • 1/4 cup water (optional)

Or

  • Package of frozen meatballs
  • Italian dressing mix
  • Jar of marinara sauce

Add meatballs to slow cooker. Warm BBQ sauce in microwave and then mix in grape jelly. Add over meatballs and pour in water if using. Cook on low for 2-3 hours

Serve as an appetizer night – I like to do this on Sundays with nachos or wings. Or add veggies and Mac and cheese.

Add meatballs to slow cooker. Add Italian dressing mix and marina sauce. Cook on low for 2-3 hours.

Serve over pasta with a salad and garlic bread for dinner. Or add to hoagie rolls and top with cheese and put under the broiler for a minute or two for meatballs subs. Also cut them up and add a pizza topping to tortilla pizzas.

I hope these recipes I shared make you reach for and use your slow cooker more. It works while you are busy with life and and produces yummy recipes that can be used in various meals with a little imagination. Tell me in the comments which one you plan on trying! Also make sure you’re following me on Instagram @severalpeoplesmama and tag me if you try any!

Love Ricki

Looking for more recipes? Purchase my cookbook here: https://payhip.com/b/WN19

I wrote a cookbook & here’s a recipe from it!

Yaassssssssssssss!!! Unless you’ve been living under a rock then you already know I wrote a cookbook! I want to share that of course and a recipe from my book but more importantly I want to share that YOU CAN DO ANYTHING YOU WANT IN LIFE!!! No matter what! It was not easy accomplishing this but I set a goal and met it and I have to say I’m proud of myself. I work a full time job, raise 4 people, write for this blog, make videos for YouTube, manage all my social media and did I mention I’m single. Whew Chillay! Yeah this was hard, but not impossible. What kept me going was the words of Myleik Teele saying “Done is better than Perfect” I have told y’all many times that technology and me are not friends so when it comes to creating things on the computer I AM LOST! But I can say I googled & Youtubed everything whenever I had a question. I was determined to get this done because the uncomfortable feeling I’ve been having lately wouldn’t let me stop. All I can say if you’ve been feeling something inside you telling you to make a move or a change DO IT!!! Don’t think about it, just do it. There is no failure only lessons!

Well I am very happy to present my cookbook Cook Yo Meals Volume One. It includes over 20 recipes to inspire you to make dinner for your family. The recipes are easy, delicious and use simple ingredients. Almost nothing makes me happier than when people enjoy my recipes. All I ever want to do is make cooking enjoyable again and I hope my cookbook does that. My cookbook is available for purchase below:

https://payhip.com/b/WN19

As a thank you for following me I wanted to share one of my newest family favorite recipes, Upside Down Mississippi Roast! And I also recorded a Cook with Me video to go along with it. I hope you enjoy!

Ingredients:

Boneless beef roast

1 pack of Au Jus gravy mix

1 pack of Ranch Dressing Mix

½ cup of water

2 sticks of butter

¼ cup of onions (I use frozen)

1 package of frozen green beans or can use 1 can of green

beans

½ cup of sliced mushrooms (optional)

4-5 Russet Potatoes

1 block of cream cheese

Seasonings – salt, pepper, garlic powder & onion powder

¼ cup of Heavy Whipping Cream

1-2 cups of shredded cheese, I used Colby Jack but feel free

to use whatever you like or have

Directions: Spray or oil crockpot so roast won’t stick.Place roast inside and sprinkle half the pack of gravy and ranch mix. Turn roast over and season other side. Place stick of butter on top and add the ½ cup of water to the bottom of the crockpot. Place lid and cook on low from 4-6 hours depending on how fast your crockpot cooks and how big your roast is. Preheat oven to 350 degrees. When roast is done cooking shred with fork and add the frozen onions and green beans to the crockpot and let warm while you prepare the potatoes. I prepare my potatoes in the instant pot but can also boil on the stove until tender. Here are my instructions for the instant pot: Add potatoes to the instant pot and fill with enough water to cover. Set on manual for 12 minutes and don’t forget to set vent to sealing. Once done perform quick release (set vent to venting to release steam). Open instant pot and drain water from potatoes. Can place back in Instant Pot and then add cream cheese, butter, seasonings and mash. Add heavy whipping cream. You want it to be somewhat thick in order to spread. Place shredded roast with green beans and onions in a casserole dish or 9×13 pan. If you are adding mushrooms, add them now. You can add a layer of cheese now if you would like. Spread mashed potatoes to cover roast. Add cheeses on top and place in oven for 15-20 minutes just until cheese melts. This dish contains the meat, potatoes and veggies so it is a complete dish. Add the bread and you’re done!!!

Check out the YouTube video here: https://youtu.be/dJ_Y8116Bts

I hope you make this! Tag me on Instagram @severalpeoplesmama (make sure to follow) and show me what you’re cooking! And also follow me on Pinterest under the same name!Pin the recipe here:

Love Ricki

I’m in love…with the Crock Pot

I really should be saying slow cooker but just like we call tissues-Kleenex, we call slow cookers-crockpots so that’s what I’m going to refer to it as here. He treats me well and even feeds me, what’s not to love about a crockpot??? I know in the world of instant everything a crockpot seems outdated and old fashioned. Especially since the Instant Pot or pressure cooker hit the scene. I do have a little thing going on with my Instant Pot (post soon come) but it can NEVER REPLACE THE LOVE I HAVE FOR MY CROCKPOT!!! So let me count the ways…

  • It takes cheaper cuts of meats and tenderizes them – That meat you can purchase because you’re on a budget is sometimes a little tougher but it will be broken down by the slow and low cooking of your crockpot. Also great for beans.
  • It cooks a meal WHILE YOU’RE GONE!!! – this in itself should be one of the number one reasons that you should own a crockpot! Who doesn’t want a meal waiting for them when they get off from work, errands, & chauffeuring kids around? I’ll wait…
  • This is a great appliance for beginners – There is nothing complicated about using a crockpot and there are so many great easy recipes for new cooks!
  • They use less electricity – Crockpots actually can reduce electricity costs especially if you have a newer version and they actually use less energy than a pressure cooker.
  • There are soooo many recipes – from simple to complex a lot of things can be made in the slow cooker.
  • Flavor – because of the slow and low cooking the food has better taste in every bite.

So since I’m all about this slow cooker life let me give you a few tips as well:

  • Get a slow cooker with a timer. A lot of us leave our home for the day and we are not always back to turn the crockpot to warm when the 4-6 hours are up. Do yourself a favor and get a crockpot with a timer so it will automatically switch to warm when the time is up and you won’t have burnt food (contrary to popular belief you can burn food in the crockpot- ask me how I know). I have linked one <a href=”http://&#8221; target=”_blank” rel=”noopener”>here.
  • Prepare your food the night before or meal prep on the weekend but you are more apt to use your crockpot if you have your ingredients ready to go ahead of time.
  • Stop lifting the lid on your crockpot!!! One of the ways it cooks is it keeps a certain temperature for a certain time period, sometimes your recipes don’t come out as tender or flavorful because you’re lifting the lid before time. That increases cooking time so if you need to check on it just peep thru the lid- that’s why they make glass lids!
  • Use crockpot liners- they are life savers! You can get them from any local grocery store and they make clean up a dream! Or check them out with this <a href=”http://&#8221; target=”_blank” rel=”noopener”>link.
  • Be creative! There are sooooo many recipes you can cook in the crockpot beyond taco soup (even tho that’s a great one). Get on Pinterest, check Amazon for books (I’ve linked them on my storefront) or check out my blog and Instagram for recipes, ideas and inspiration.

So those are some of the many reasons I fell in love and still am to this day with my crockpot. I have linked my most recent grocery haul and mini meal prep below that helped me prepare for some delicious crockpot meals I made this past week. So do you own a crockpot? What’s your favorite recipe to make in it? Comment below!

Love Ricki

If you decide to make a purchase through my links, I will earn a small commission  for it. This doesn’t cost you anything additional. These commissions help to offset expenses to run this blog and other platforms so thank you!”