Cooking with Coop

Mexican Crockpot Chicken

Posted by on 4:22 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Mexican Crockpot Chicken

Mexican Crockpot Chicken

  • 4-5 Chicken breasts
  • 1 medium onion, chopped
  • 1 T. chili powder
  • 1 t. ground cumin
  • 1 t. dried oregano
  • ½ t. salt
  • ¼ t. garlic powder
  • ¼ t. pepper
  • 2 garlic cloves minced (2 t. minced garlic)
  • 1 (14.5 ounce) can diced tomatoes
  • ½ C. chicken broth
  1. Put all the above ingredients in a crockpot, cover and cook on low for 5-6 hours (or cook on high for 2-3 hours)
  1. Shred chicken with a fork and mix well.


2 (15 ounce) cans black beans, rinsed and drained

1 (4 ounce) can chopped green chilies

  1. Add the black beans and green chilies and mix well. Let cook for another 30 minutes.



8 (6 inch) flour or corn tortillas, warmed (or leaf lettuce works great too!)


  • Lettuce
  • Diced tomatoes
  • Avocados
  • Sour cream
  • Shredded Mexican style cheese


  • Corn chips
  • Shredded Cheese
  • Toppings (see above)
  1. Place chips on an ovenproof plate and spoon chicken mixture evenly of the top.
  2. Sprinkle with cheese
  3. Place in oven top shelf on broil.
  4. Broil for about 1 minute (keep a close eye; we are just melting the cheese, it doesn’t take long!)
  5. Remove and top with toppings


  • Fresh flour tortillas
  • Shredded Mexican cheese
  • Enchilada sauce
  • Toppings (see above)
  1. Cover the bottom of a baking dish with a small amount of enchilada sauce.
  2. Spoon 3-4 tablespoons of chicken mixture in the middle of a flour tortilla, top with cheese and wrap. Place it seam side down. Repeat until the baking dish is full.
  3. Pour remaining enchilada sauce on top of enchiladas and spread evenly.
  4. Sprinkle cheese over the top.
  5. Bake at 350 ° for 30 minutes.



Easy & Delic Weekly Breakfast Prep!

Posted by on 9:54 am in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

Easy & Delic Weekly Breakfast Prep!


  • 32oz egg whites
  • Salt & pepper
  • Goat cheese
  1. Spray a medium skillet with cooking spray, place on stove on medium heat
  2. Pour egg whites in skillet
  3. Sprinkle with salt and pepper, cover with a lid.
  4. Cook until the whites are no longer runny, about 20-25 minutes.
  5. Let cool 5-10 minutes, cut into 5 equal pieces. (see photo below)
  6. Place in storage containers; add 1-2T. goat cheese, cover with lid.
  7. Put in refrigerator until ready to eat.
  8. When ready to eat, loosen lid, put in microwave for 1 minute.
How to divide into five equal parts.

How to divide into five equal parts.



Chocolate Chip Cookie Sammies!

Posted by on 11:20 am in Anytime Treats & Holiday Delights, Party Time, The Scoop | 0 comments

Chocolate Chip Cookie Sammies!

Cake Batter Ice Cream

  • 1C. Whole milk
  • 2C. Heavy whipping cream
  • 3/4C. Sugar
  • 1t. Vanilla
  • ~1C. Cake batter
  1. Whisk together the milk and sugar
  2. Add in vanilla
  3. Whisk in heavy cream
  4. Chill in the refrigerator for several hours or overnight
  5. Once chilled, pour mixture into ice cream maker and churn for at least 7-8 minutes before adding in the extras.
  6. Churn for about 10 minutes all together, then pour into a container with a lid and let freeze overnight.

Chocolate Chip Cookies & Chocolate Gnoch

  • 2 ½ C. Flour
  • 1.t Baking Soda
  • 1 ½ t. Salt
  1. Mix into a bowl.
  • 2 Stick unsalted butter
  • 1 ½ C. Brown Sugar
  • ¾ C. Sugar
  1. Put in mixing bowl and mix until creamy
  • 2 Eggs
  • 1t. Vanilla
  • ~1C. Flour
  1. Add eggs in one at a time. Then add vanilla.
  2. Mix until very creamy.
  3. Begin to slowly add in flour mixture until batter becomes sticky.
  4. Begin to add more flour ¼ cup at a time, until the dough is no longer sticky BUT NOT CRUMBLY, usually about 1 cup.
  • 1 ½ Bags of chocolate chips
  1. Stir chips in the dough mixture.
  2. On a baking sheet with parchment paper, put large globs of cookie dough into to rows with 4-5 in each row.
  3. Bake at 350 degrees for an initial 8 minutes then add another 2 minutes at a time until the bottoms of the cookies are brown, usually 11-12 minutes total depending on the oven.
  4. Remove them from the oven and let cool on a separate plate.


Chocolate Gnoch (Spread)

  • 1C. Heavy whipping cream
  • 1 bag of chocolate chips
  1. Pour the chocolate chips into a bowl.
  2. Add the heavy whipping cream into a pan and heat to ALMOST boiling.
  3. Pour the heated cream over the chocolate chip and add a pinch of salt and DO NOT TOUCH for 10 minutes.
  4. After 10 minutes, whisk chocolate until creamy.
  5. Let sit for another 30 minutes.

Secret-Inside Big Fat Gluten-Free Sandwich

Posted by on 8:42 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Secret-Inside Big Fat Gluten-Free Sandwich


  • Gluten-Free Bread
  • Mayonnaise
  • Bacon
  • Cheese
  • Lettuce
  • Tomato
  • Cream Cheese
  • Turkey Breast
  1. Spread mayo or mustard on bread.
  2. Add bacon, tomato, lettuce & cheese.
  3. Spread cream cheese on half deli turkey slice and fold over.
  4. Place on sandwich.
  5. Repeat step 3 until you have four slices on your sandwich.
  6. Put the top slice on your sandwich and ENJOY!!

P.S. Easy Bacon Cooking Tip

  1. Line a baking sheet with parchment paper.
  2. Lay bacon slices close together on baking sheet.
  3. Put baking sheet in the oven.
  4. THEN turn on the oven.
  5. Set timer for 40 minutes.
  6. Remove from oven; PERFECTLY cooked!!


Delicious, Easy, Healthy Make- Ahead Lunches!

Posted by on 6:47 pm in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

Delicious, Easy, Healthy Make- Ahead Lunches!

Delicious, Easy, Healthy Make-Ahead Lunches 

  • Lettuce
  • Grape tomatoes
  • Cucumber- peeled, halved and sliced
  • Cooked chicken
  • Feta Cheese
  • 2oz. container for dressing
  • Salad dressing
  1. Fill a tall container with torn up lettuce.
  2. Add tomatoes, cucumber, chicken
  3. Top with feta cheese
  4. Fill 2oz. container with dressing and place inside the container.
  5. Put the lid on and store until ready to take to work!

**Note** Make 2-3 days at a time.

Gluten-Free Grocery Shopping Ideas for Weekly Meals

Posted by on 6:38 pm in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

Gluten-Free Grocery Shopping Ideas for Weekly Meals

Grocery Shopping for a Healthy Week of Meals


  • Egg whites- 32oz=5 egg whites/day for 5 days.
  • Parmesan cheese
  • Goat cheese
  • Eggs


  • Lettuce-leaf lettuce, red lettuce or Romaine
  • 2 or 3 avocados
  • 2-3 plum tomatoes
  • Mushrooms
  • Russet potatoes
  • Cucumber (and any other veggies you would like in your salads)


  • Turkey breast from the Deli
  • Chicken breasts-large package


  • Rice pasta
  • Black beans
  • Artichoke hearts
  • Gluten-Free bread (Trader Joe’s brand-white or wheat)


  • Tamari sauce
  • Honey
  • Minced garlic




Valentine-Love Cherry Pies!

Posted by on 8:38 pm in Anytime Treats & Holiday Delights, Cooper's Creative DIY's, The Scoop | 0 comments

Valentine-Love Cherry Pies!

Valentine-Love- Cherry Pies

  • Premade Pie Crust


  • 1/3C. Sugar
  • ¼ C. Water
  • 2T. Cornstarch
  • 1T. lime juice
  • 3C. fresh or frozen dark sweet cherries-no pits
  • 1 egg-lightly beaton
  • Course sugar
  1. In a saucepan combine sugar, water, cornstarch and lemon juice until smooth.
  2. Add cherries; bring to a boil.
  3. Cook and stir 1 minute or until thick.
  4. Remove from heat, stir, set a side to cool
  5. Preheat oven to 400°
  6. On a lightly floured surface, unroll the piecrust.
  7. Cut out hearts with a 4” cookie cutter.
  8. Using a knife or a ¼ “ heart shape cookie cutter cut out small hearts from remaining hearts.
  9. Spoon 2T. cherries onto center of crust.
  10. Brush edges of pastry with egg, top with cutout hearts and press edges with a fork.
  11. Brush tops with egg, sprinkle with coarse sugar.
  12. Transfer to a parchment lined baking sheet.
  13. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
  14. Let pies stand 5 minutes before removing to a wire rack.


Credit: Taste of Home


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