Yet another easy crock pot dish!
Ingredients
4 skinless, boneless chicken breasts, trimmed of all fat
2 Tablespoons extra virgin olive oil
1/4 cup flour
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1 small onion, sliced into strips
1 cup mushrooms, sliced
2 cloves garlic, minced
1 Tablespoon Italian seasoning
1/4 teaspoon salt
2 cans tomato sauce
8 oz. fettuccine or any type of pasta, cooked according to package directions
Spray large crock pot with non-stick olive oil cooking spray.
In medium skillet, heat olive oil. While this is heating, put chicken breasts and flour into a resealable plastic bag. Toss until coated. Place chicken in skillet and cook until browned on both sides. Place in crock pot.
Place red pepper, green pepper, onion, and mushrooms on top of chicken in crock pot. Sprinkle with Italian seasoning, salt, and minced garlic. Pour in tomato sauce and lightly mix to get seasonings into the tomato sauce.
Simmer on low for about 4-6 hours. Serve over top of fettuccine.
Thursday, December 4, 2008
Monday, December 1, 2008
Chicken Stuffed Shells
Okay folks, this is a tried-and-true recipe from the head of all cooks, my Mom. This recipe can feed a crowd, and the crowd will be so happy afterward!
Ingredients
6-8 chicken breast halves
1 large onion, sliced into quarters
1 garlic clove, minced
1 box large shells
2 boxes chicken-flavored stuffing mix
1 cup mayonnaise
2 cans cream of chicken soup
2 cups shredded mozzarella
2 cups shredded provolone or pizza cheese blend
cooking spray
Simmer the chicken in a large stock pot with the onion and garlic for about two hours. Allow to cool. Skin the chicken, remove all of the bones, and then shred the chicken. Strain the broth and set aside.
Make both the stuffing and the noodles according to their packaging directions.
Preheat oven to 350. Spray a large baking dish, preferably a lasagna-sized pan, with cooking spray.
In a large bowl, combine the cooked stuffing, mayonnaise, and chicken. Stuff the cooked shells with the chicken mixture. As you stuff the shells, line them in a single layer in the baking dish.
Make the two cans of soup using the reserved broth. Pour this mixture over the shells in the baking dish. Sprinkle the cheeses evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes.
Ingredients
6-8 chicken breast halves
1 large onion, sliced into quarters
1 garlic clove, minced
1 box large shells
2 boxes chicken-flavored stuffing mix
1 cup mayonnaise
2 cans cream of chicken soup
2 cups shredded mozzarella
2 cups shredded provolone or pizza cheese blend
cooking spray
Simmer the chicken in a large stock pot with the onion and garlic for about two hours. Allow to cool. Skin the chicken, remove all of the bones, and then shred the chicken. Strain the broth and set aside.
Make both the stuffing and the noodles according to their packaging directions.
Preheat oven to 350. Spray a large baking dish, preferably a lasagna-sized pan, with cooking spray.
In a large bowl, combine the cooked stuffing, mayonnaise, and chicken. Stuff the cooked shells with the chicken mixture. As you stuff the shells, line them in a single layer in the baking dish.
Make the two cans of soup using the reserved broth. Pour this mixture over the shells in the baking dish. Sprinkle the cheeses evenly over the top.
Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes.
Friday, November 28, 2008
Slow-Cooked Pork Chops with Apples and Onions
This recipe makes the most tender and flavorful pork chops, and the biggest bonus, it's a crock pot dish!
Ingredients
3 thick, center cut pork chops, rinsed, patted dry, and trimmed of all visible fat
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons canola oil
1 medium sweet onion, sliced into thin strips
1 large tart cooking apple, such as Jonagold, Winesap, or Goldrush, peeled, cored, and thinly sliced
1/2 cup apple cider
1 can chicken broth
1 Tablespoon Dijon mustard
1 bay leaf
cooking spray
Spray crock pot with cooking spray.
In medium frying pan, heat the canola oil. While oil is heating, place pork chops, flour, salt, and pepper in a Ziploc bag. Shake until pork chops are well-coated. Remove the pork chops from the bag, placing carefully in frying pan. Discard bag. Brown the pork chops on each side. Remove to crock pot. Do not clean the pan!
Place the onions in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot, on top of the pork chops. Do not clean pan!
Place the apples in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot on top of the onions.
Pour the apple cider and chicken broth over everything in the crock pot. Add the Dijon mustard and stir to mix everything well. Toss the bay leaf on top.
Cook on low for 8 hours.
Serve with the apples, onions, and broth poured over top of a pork chop. The leftovers of this dish are awesome too, even more flavorful than when first made.
Ingredients
3 thick, center cut pork chops, rinsed, patted dry, and trimmed of all visible fat
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons canola oil
1 medium sweet onion, sliced into thin strips
1 large tart cooking apple, such as Jonagold, Winesap, or Goldrush, peeled, cored, and thinly sliced
1/2 cup apple cider
1 can chicken broth
1 Tablespoon Dijon mustard
1 bay leaf
cooking spray
Spray crock pot with cooking spray.
In medium frying pan, heat the canola oil. While oil is heating, place pork chops, flour, salt, and pepper in a Ziploc bag. Shake until pork chops are well-coated. Remove the pork chops from the bag, placing carefully in frying pan. Discard bag. Brown the pork chops on each side. Remove to crock pot. Do not clean the pan!
Place the onions in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot, on top of the pork chops. Do not clean pan!
Place the apples in the frying pan. Add more oil if necessary, just so they don't stick. Cook until softened. Remove to crock pot on top of the onions.
Pour the apple cider and chicken broth over everything in the crock pot. Add the Dijon mustard and stir to mix everything well. Toss the bay leaf on top.
Cook on low for 8 hours.
Serve with the apples, onions, and broth poured over top of a pork chop. The leftovers of this dish are awesome too, even more flavorful than when first made.
Thursday, November 27, 2008
Holiday Sweet Potatoes
This recipe is a single serving on any regular day, however on a holiday it could feed two since there are so many other dishes to try!
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
Ingredients
1 large sweet potato, scrubbed clean and dried
2 Tablespoons unsalted butter, divided
3 Tablespoons half and half or milk
2 teaspoons brown sugar
1/4 cup pecans or walnuts
Preheat oven to 350.
Wrap cleaned sweet potato in foil. Make a tray out of another piece of foil and place the wrapped potato on this. (This is to protect your oven against the juices dripping and making a smelly mess.) Place in the oven and bake for two hours. It's done when it is soft enough to squeeze.
Remove from oven and from foil. Leave the oven on! Either peel the skin off of the potato or scoop out the insides, whichever happens to be easier at the time. Place the potato pulp in a mixing bowl.
In mixing bowl, add one Tablespoon of the butter and the half and half or milk to the potato pulp. Beat with a mixer on medium speed until well mixed and smooth. Add more half and half/milk if necessary (this all depends on the size potato you are using). Add more butter if you like your potatoes more buttery.
Spray a small baking dish (I use a loaf pan) with butter flavor baking spray. Spread the potato mixture in the dish. Sprinkle the brown sugar and nuts evenly over the top of the potato mixture. Cut the remaining Tablespoon of butter into small pieces and scatter over the top of the nuts/brown sugar mixture.
Place in oven until the butter is melted. Remove and serve hot. Enjoy!!
**If making this for a crowd, I would make four times this recipe and use an 8X8-inch baking dish.
Thursday, November 13, 2008
BBQ Pork Chops
This would be super served with the Macaroni and Cheese recipe.
Ingredients
4 thick-cut pork chops, all fat removed
olive oil
salt
pepper
onion powder
2 cloves garlic, minced
1 bay leaf
2 cups water
your favorite BBQ sauce
Preheat oven to 350.
Rinse pork chops and pat dry. Place pork chops in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, and garlic. Using your hands, massage the oil and spices into the pork chops so that they are covered evenly.
Place pork chops on a rack in a roasting pan. Pour water into bottom of pan. Drop the bay leaf into the water. Bake for 2 hours or until tender and internal temperature is 160.
Remove the pork chops to an 8x8 baking dish sprayed with spray cooking oil. Pour BBQ sauce over pork chops until well coated. Cover with foil (to avoid splashing). Return to oven and bake for another 30 minutes, or until sauce is heated.
***This would also work for country ribs.
Ingredients
4 thick-cut pork chops, all fat removed
olive oil
salt
pepper
onion powder
2 cloves garlic, minced
1 bay leaf
2 cups water
your favorite BBQ sauce
Preheat oven to 350.
Rinse pork chops and pat dry. Place pork chops in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, onion powder, and garlic. Using your hands, massage the oil and spices into the pork chops so that they are covered evenly.
Place pork chops on a rack in a roasting pan. Pour water into bottom of pan. Drop the bay leaf into the water. Bake for 2 hours or until tender and internal temperature is 160.
Remove the pork chops to an 8x8 baking dish sprayed with spray cooking oil. Pour BBQ sauce over pork chops until well coated. Cover with foil (to avoid splashing). Return to oven and bake for another 30 minutes, or until sauce is heated.
***This would also work for country ribs.
Potato Soup
This is a sinful recipe. Loosen your belt before eating.
To my Dearest Childhood Friend in Florida, I've added some extra spices to make it more like my mom's potato soup recipe.
Ingredients
3 large potatoes, peeled and cubed
2 Tablespoons butter
1 small yellow onion, diced
1 cup milk
3/4 cup half and half
2 Tablespoons flour
1 can low sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground celery seed (optional)
1 teaspoon garlic powder (optional)
2 teaspoons onion powder (optional)
1/2 Tablespoon dried parsley flakes (optional)
Boil potatoes until soft. Drain.
Melt butter in large pan (like a large soup pot). Add onions and saute until soft, do not brown.
In a 2-cup measuring cup, whisk together milk, half and half, and flour. Pour into pot with onions and bring to a boil. Add potatoes and stir until thickened. Add chicken broth and stir, bring to a boil. Lower heat. Add salt, pepper, celery seed, garlic powder, onion powder, and parsley flakes. Stir until well combined.
Serve hot, topped with cheddar cheese and bacon bits.
To my Dearest Childhood Friend in Florida, I've added some extra spices to make it more like my mom's potato soup recipe.
Ingredients
3 large potatoes, peeled and cubed
2 Tablespoons butter
1 small yellow onion, diced
1 cup milk
3/4 cup half and half
2 Tablespoons flour
1 can low sodium chicken broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground celery seed (optional)
1 teaspoon garlic powder (optional)
2 teaspoons onion powder (optional)
1/2 Tablespoon dried parsley flakes (optional)
Boil potatoes until soft. Drain.
Melt butter in large pan (like a large soup pot). Add onions and saute until soft, do not brown.
In a 2-cup measuring cup, whisk together milk, half and half, and flour. Pour into pot with onions and bring to a boil. Add potatoes and stir until thickened. Add chicken broth and stir, bring to a boil. Lower heat. Add salt, pepper, celery seed, garlic powder, onion powder, and parsley flakes. Stir until well combined.
Serve hot, topped with cheddar cheese and bacon bits.
Macaroni and Cheese
My neighbor made this for a potluck and wow!! This is the #1 favorite for us now, kid-tested and highly approved by my picky little one. So good with chili in the winter.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
As an added note, I tried to make this using fat free for everything and it was not good. Don't waste your time, I promise. I now use 2% cheeses, 2% milkfat cottage cheese, and light sour cream. I do use the whole wheat or protein-infused pastas, however that is your choice as far as your taste preferences.
Ingredients
1 1/2 cups cottage cheese
1 1/2 cups sour cream
2 eggs
1 lb. (16 oz.) pasta (elbows, ziti, penne, or a combination of)
24 oz. cheddar (I use 12 oz. each of 2% cheddar and 2% sharp cheddar)
Preheat oven to 375. Spray 2-quart baking dish.
Cook pasta according to package directions.
In large bowl whisk eggs. Add cottage cheese and sour cream, mixing until smooth. Stir in cooked pasta and cheddar cheese(s). Spread evenly in baking dish.
Bake for 40 minutes or until lightly browned. Serve hot.
***I personally use the food processor for mixing the eggs, cottage cheese, and sour cream. Once pulsed, I place it into a large bowl to stir in the pasta and cheddar cheese(s). It makes it smoother.
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