dinner Archives - Our Tiny Nest

2 In food/ Recipes

Easy crock pot walking tacos

These crock pot walking tacos are an easy weeknight dinner for the family or a crowd! Serve them for Cinco de Mayo or Taco Tuesday!

One of my son’s favorite lunches to get at school is Walking Tacos. If you haven’t heard of them, it’s basically all of the taco fixings served on top of Frito’s or Doritos. We do Taco Tuesday every week in our house and I decided to do the walking tacos but in a crock pot for our family of 4. Scroll down for my recipe and be sure to pin for future!

Easy Crock Pot Walking Tacos

Ingredients:

1 bag Frito’s corn chips (you can also use Doritos)
1 package of ground turkey or beef
1 red bell pepper diced
1 green pepper diced
1 yellow pepper diced
1 yellow onion diced
2 tbsp of garlic minced
1 can of Rotel tomatoes and diced chilies
1 packet of taco seasoning
shredded lettuce
sour cream
shredded cheese
guacamole (optional)

Directions:

1.) Start by spraying the bottom of the slow cooker with nonstick spray or olive oil.

2.) Pour the fritos on the bottom of the crockpot.

3.) Add the meat, onions, peppers, garlic, Rotel, and taco seasoning.

4.) Stir well and cook on low for 1-2 hours.

5.) When ready to serve scoop in a bowl and top with shredded lettuce, sour cream, cheese and guac.

6.) If you wish, top with more fritos for some extra crunch.

Note – putting the fritos in the crock pot will cause them to get a little soft. If you don’t like the texture, add all ingredients except the fritos into the crock pot. Then when getting ready to serve, layer your bowl with a layer of chips first, then add the taco fixings from the crock pot!

Enjoy!!!

Serve with my spicy pineapple ranch water or one of these margaritas 🙂

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For more of our favorite meal ideas check out

This taco pizza

Sheet pan honey mustard pretzel chicken

Sheet pan gnocchi, sausage and butternut squash

Greek Turkey Meatball Bowls

This steak charcuterie board for a crowd

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May 3, 2023 By Nicolle

12 In food/ Recipes/ Uncategorized

Sheet pan gnocchi with sausage and butternut squash

If you’re looking for an easy comforting weeknight meal, this sheet pan gnocchi is where it’s at. Crispy pillowy gnocchi with sausage, butternut squash and spinach topped with shredded gruyere cheese and the best part, it’s ready in 30 minutes! Scroll down for my easy sheet pan gnocchi recipe. And for another one of my favorite fall sheet pan recipes, click here.

Sheet Pan Gnocchi with Sausage and Butternut Squash

Ingredients:

1 bag of gnocchi (I used Trader Joe’s cauliflower gnocchi but you can use any kind)
1 package of sweet italian chicken sausage, cut into chunks.
1 butternut squash, cubed
1/2 red onion diced
1 cup of brussel sprouts, shaved or sliced thin
olive oil
garlic
salt/pepper
sage leaves, roughly chopped
1 bag fresh baby spinach
gruyere cheese

Directions:

Preheat oven to 400 degrees F.

On a large baking sheet, spread out the gnocchi, sausage, butternut squash, onion and brussel sprouts. Drizzle with olive oil, chopped garlic, salt and pepper and toss. Sprinkle with fresh sage.

Bake in the oven for about 20-25 minutes, flipping occasionally so it can roast evenly.

Remove from the oven after 20-25 minutes and add the fresh baby spinach to the sheet pan. Sprinkle with shredded gruyere cheese.

Place back in the oven and broil for 5-10 minutes until the spinach is wilted and everything is golden brown.

Remove from the oven and serve. Top with additional shredded cheese.

Enjoy!!!!

I love to see what you create so if you make this recipe be sure to take a photo and tag me on Instagram @ourtiny_nest!

For more of my favorite easy weeknight meals check out

Greek turkey meatball bowls

Honey mustard pretzel chicken

Easy fall sheet pan dinner

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Sheet pan gnocchi with sausage and butternut squash

This is an easy, comforting sheet pan dinner. Crispy pillowy gnocchi with roasted sausage and butternut squash ready in 30 minutes!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Main Course

Servings 4 people

Ingredients

1 bag gnocchi
1 butternut squash chopped
1 package sweet Italian chicken sausage
1/2 red onion diced
1 cup brussels sprouts shaved or sliced thin
olive oil
garlic
salt/pepper
fresh sage leaves
1 package fresh baby spinach
shredded gruyere cheese

Instructions

Preheat oven to 400 degrees F.
On a large baking sheet, spread out the gnocchi, sausage, butternut squash, onion and brussel sprouts. Drizzle with olive oil, chopped garlic, salt and pepper and toss. Sprinkle with fresh sage.
Bake in the oven for about 20-25 minutes, flipping occasionally so it can roast evenly.
Remove from the oven after 20-25 minutes and add the fresh baby spinach to the sheet pan. Sprinkle with shredded gruyere cheese.
Place back in the oven and broil for 5-10 minutes until the spinach is wilted and everything is golden brown.
Remove from the oven and serve. Top with additional shredded cheese.
Enjoy!

Keyword fall, sheet pan

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September 22, 2022 By Nicolle

1 In food

Quick and Easy Caprese Pasta

This quick and easy caprese pasta is perfect for when you need dinner on the table in a flash. Serve it with grilled chicken, or a tossed salad for a meatless or vegetarian meal. It’s also good served cold in the warmer months too! Scroll down for my recipe.

Quick and Easy Caprese Pasta

Ingredients:

1 box of pasta (I used orecchiette)
1 container of cherry tomatoes, rinsed and halved.
2 Tbsp pesto
1 container of mozzarella pearls, drained.
olive oil
salt/pepper
chopped fresh basil
balsamic glaze

Directions:

Bring a pot of salted water to a boil. Add the pasta and cook until al dente.
While the pasta cooks, prepare the tomatoes. Take a skillet, add some olive oil and heat over medium heat. Add the tomatoes and cook for a few minutes, or until the sides are roasted.
Drain the pasta and add to a large bowl.
Add the tomatoes, mozzarella.
Stir in pesto until combined.
Drizzle with balsamic glaze and top with some chopped basil, salt and pepper.
Serve warm or chilled.

I love to see what you make so share a photo and tag me on Instagram @ourtiny_nest!

Quick and Easy Caprese Pasta

Print Recipe Pin Recipe

Cook Time 15

Course Appetizer, Main Course, Salad, Side Dish

Servings 5

Ingredients

1 box pasta I used orecchiette
1 container cherry tomatoes rinsed and halved
2 Tbsp pesto
1 container mozzarella pearls drained
olive oil
salt/pepper
fresh basil chopped
balsamic glaze to taste

Instructions

Bring a pot of salted water to a boil. Add the pasta and cook until al dente.
While the pasta cooks, prepare the tomatoes. Take a skillet, add some olive oil and heat over medium heat. Add the tomatoes and cook for a few minutes, or until the sides are roasted.
Drain the pasta and add to a large bowl.
Add the tomatoes, mozzarella.
Stir in pesto until combined.
Drizzle with balsamic glaze and top with some chopped basil, salt and pepper.
Serve warm or chilled.

For more meal ideas check out:

My Easy Pasta Primavera

My greek turkey meatball bowls

Crockpot Chicken Cacciatore

Honey mustard pretzel chicken

My Not So Antipasta Salad

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January 9, 2022 By Nicolle

18 In food

Easy fall sheet pan dinner

Who loves an easy sheet pan dinner? I do! It’s quick to prepare and not a whole lotta cleanup. I shared this recipe over on my Instagram earlier this week as a sponsorship with BJ’s and decided it needs a permanent spot here since it is just THAT GOOD! This is the perfect easy weeknight dinner with the warm flavors of fall your whole family will love! Below I’m sharing my Easy Fall Sheet Pan Dinner.

Easy Fall Sheet Pan Dinner

Ingredients:

1 pack of boneless skinless chicken thighs
2 cups of fresh brussels sprouts sliced in half (We used Wellsley Farms)
2 cups of diced butternut squash or sweet potatoes
4 apples, chopped (I used Wellsley Farms Gala or you can do Honeycrisp)
1 loaf of Wellsley Farms fresh bread cut into chunks
1/2 stick of butter
1/2 tsp sage
1/2 tsp thyme
salt and pepper to taste

Directions:

Preheat oven to 400 degrees F. Take a large sheet pan and line with aluminum foil, then lightly spray with cooking spray.
Arrange the chicken, chopped veggies and apples on the sheet pan.
Sprinkle on spices
Add dabs of butter on the tops of the chicken, veggies and apples
Bake in the oven for 20 minutes
Take the sheet pan out of the oven and add the chunks of bread on top.
Place back in the oven and bake until golden brown.
Serve and enjoy!

If you make this be sure to share a photo on Instagram and tag me @ourtiny_nest! I love to see when you recreate my recipes!

This is the best bakeware set!

Easy fall sheet pan dinner

This sheet pan dinner is the perfect weeknight meal! It's easy to prepare, hardly any clean up and has all the comforting flavors of fall. Your whole family will love it!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Course Main Course

Servings 4

Ingredients

1 pack boneless skinless chicken breasts
2 cups brussels sprouts sliced in half
2 cups butternut squash or sweet potatoes diced
4 apples (I used Gala or Honeycrisp)
1 loaf fresh bread cut into chunks
1/2 stick butter
1/2 tsp sage
1/2 tsp thyme
salt and pepper to taste

Instructions

Preheat oven to 400 degrees F. Take a large sheet pan and line with aluminum foil, then lightly spray wtih cooking spray
Arrange the chicken, chopped veggies and apples on the sheet pan.
Sprinkle on spices
Add dabs of butter on the tops of the chicken, veggies and apples.
Bake in the oven for 20 minutes
Take the sheet pan out of the oven and add the chunks of fresh bread on top.
Place back in the oven and bake until golden.
Serve and enjoy!