Tag Archives: red onion

Slow Cooker Chicken Gyros

I have made these before and this is my first attempt at cooking the chicken via slow cooker for this recipe. They have turned out succulent and full of fresh flavors. I hope you give these a try and please let me know what you think?! I would love to hear from you!

Here’s what you’ll need:


2 lbs. boneless, skinless chicken breasts

2  tsp lemon juice

3 cloves garlic, minced

1/2 tsp. dill

1 1/2 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. coriander

salt & black pepper, to taste

6-8 flatbreads (I used store-bought)

Tzatziki sauce, homemade or store bought (recipe follows)

Feta Cheese crumbles



  • 3 roma tomatoes
  • 1/3 cup red onion
  • 1 medium cucumber
  • kalamata olives
  • romaine lettuce

Directions: 6-8 hours

Place chicken breasts along with minced garlic, thyme, oregano, coriander, lemon juice, and dill in bottom of slow cooker.

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Cover and turn on LOW. Let cook for 6-8 hours.

Shred the chicken and stir with the juices it made while cooking.

Tzatziki Sauce:

1 medium cucumber, chopped

1 tsp salt, plus more to taste

1 cup plain fat-free Greek yogurt

1 clove garlic, minced

1 tbsp. fresh lemon juice

1 tbsp. EVOO (Extra Virgin Olive Oil)

1 tsp red wine vinegar

1 tbsp. chopped parsley

1 tsp dried dill

black pepper

Directions: Prep time 10 minutes

Place a diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat the cucumber then allow to rest at room temperature for 30 minutes. (I peeled the cucumber, sliced it lengthwise, and used a spoon to clean out the seeds then proceeded with dicing).

Rinse cucumbers and place over several layers of paper towels. Squeeze some moisture as if you’re wringing out a cloth. You can place cucumber in a large mixing bowl, add Greek yogurt, garlic, dill, lemon juice, olive oil, red wine vinegar, parsley, and salt & pepper to taste. (If you want it more blended, you can always put these ingredients in the food processor).

This sauce can be stored in an air tight container for up to 3 days in the refrigerator.

Here comes the most anticipated part of this decadent and succulent meal…………


Layer chicken in a row in the middle of the flatbread, top with lettuce (optional), tomatoes, cucumbers, Kalamata olives, red onion, feta cheese, Tzatziki sauce, and cilantro.


I love salsa and I saw this recipe and just had to try it. I have been wanting a salsa recipe that I could also use in the winter time when garden tomatoes are no longer available. I have used some great canned tomatoes and I found some that I prefer to use with this salsa recipe. I got this recipe from the ‘Pioneer Woman’ website and I changed it a little bit. Hope you enjoy it all year round! This recipe can make a huge batch but definitely well worth it. It freezes well.

Makes: 12 servings

Here’s what you’ll need:

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1 can (14.5 oz) diced tomatoes (perfect to double and use the 28 oz can)

1 can (10 oz) Rotel (diced tomatoes and green chiles-Mexican flavor)

1/4 cup chopped onion

1 clove garlic, minced (or 1/2 tsp garlic powder)

1 whole jalapeno, quartered and sliced thin (optional)

1/4 tsp salt

1/4 tsp sugar

1/4 tsp ground cumin

1/2 tsp homemade chili and taco seasoning (in the Spices, Rubs, and Marinades category)

1/4-1/2 cup cilantro (adjust according to taste)

1 tsp lime juice


Combine tomatoes, Rotel, onion, jalapeno (optional), garlic, cilantro, sugar, salt, cumin, and lime juice in a large bowl, I like chunky salsa…..

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Stir until all items are combined thoroughly…..

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Add the taco and chili seasoning mix at the end…..

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Stir well again, cover, and refrigerate for at least an hour.


**You can also place all the ingredients into a blender or food processor and pulse until you get the salsa to the consistency you would like. Test seasonings with tortilla chips and adjust as needed.


Spaghetti Sauce (homemade)

This is my homemade sauce. I have made this for years and Josh is hooked! Sometimes I add heavy cream, or half & half, but only if I want to change it up a little. I sure hope you all enjoy this sauce.

Makes: 6 servings (2 meatballs per serving)

Here’s what you’ll need:

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1 pound lean ground beef or italian sausage (bulk)

1 cup fresh bread crumbs

1 Tbsp dried cilantro

1 Tbsp grated parmesan cheese

1/4 tsp ground black pepper

1/4 tsp garlic powder

1 egg, beaten

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3/4 cup chopped red onion

4 garlic cloves, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes (squeezed)

2 tsp salt

1 tsp sugar (granulated)

1/4 tsp cinnamon

1 (6 ounce) can tomato paste

3/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp ground black pepper

Directions for the Meatballs:

In a large bowl,  combine ground beef or sausage, bread crumbs, cilantro, parmesan, 1/4 tsp black pepper, garlic powder, and beaten egg…..

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Mix well…..

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Form into 12 (1-inch) balls then store covered in fridge until needed…..

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Directions for the Sauce:

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent….

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Stir in tomatoes….(I hand crush my whole tomatoes, then add them)

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Add salt, sugar, black pepper, and cinnamon…..

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Cover, reduce heat to low and simmer for 1 1/2 hours.

After sauce has simmered, stir in tomato paste, basil, oregano…..

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Add meatballs to sauce…..

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Simmer for another 30-45 minutes or more.

We serve this sauce over whole wheat spaghetti noodles or cavatappi noodles.

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