Chicken Spaghetti!

Garlic Chicken
Spaghetti

chicken breasts (I use frozen
boneless skinless)

several cloves of
garlic

salt

italian spices (tone's spicy
spaghetti seasoning)

ragu roasted garlic spaghetti
sauce

whole wheat pasta (I use
linguini)

olive oil

fresh parmesan cheese

I lay the chicken breasts in the bottom of my crockpot, add a few pinches of kosher salt, press several cloves of garlic, then add a spice called spice for spaghetti that I buy in a big container at Sams wholesale club (you could use basil and oregano and a little red pepper flakes too though), pour the sauce over the top... I use one jar for just us and two if we have guests. I let this cook on low all day and then prepare the whole wheat pasta, drain it and put a drizzle of olive oil and a clove of garlic pressed into it and stirred while hot, I serve the chicken over the garlic pasta with freshly grated parmesan cheese over the top. This is a really good and healthy recipe! I have been making it for several years and it is always a hit.

chocolate gravy

Chocolate gravy over biscuits is so yummy. My old friend Robin used to tell me about eating it at her grandmother's house when we were young. I have since tried it a few times and really like it!

1/2	cup butter (NOT margarine)
1/4	cup flour
4	tablespoons cocoa
1/2	cup sugar
2	cups milk
1	pinch salt

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• Southern U.S. Breakfast
  
  
• Low Sodium Breakfast
  
  
• Chocolate Breakfast
  
  
• Comfort Food Breakfast
  
  

1. Melt the butter over medium low heat.
2. When melted, add flour and cocoa and stir until slightly thickened.
3. Slowly add milk, stirring constantly.
4. Add sugar and the pinch of salt.
5. Continue to stir over medium heat for about 2-3 minutes until thickened.
6. Serve over hot biscuits.

tori started a new kitchen blog...

Tori started a new place to list recipes and menus.
I can't wait to see who all is involved!
Should be a lot of fun!

salad

I made the best salad last night! I started with romaine and butter lettuce. I added salted sunflower seeds and real bacon bits and cherry tomatoes. I tossed it with some light ranch dressing and added croutons to the top. It was delicious! I can't wait to have another today!

pork chops

This is probably one of the easiest slow cooker recipes I have made, but it is always good.

6-8 pork chops (I use butterfly pork chops/the thick ones that are boneless.)

2 vidalia or sweet onions

2 cans cream of mushroom soup

salt & pepper

butter

directions:

I put a little butter on the bottom of the crock pot, slice the onions, lay them down next, then salt & pepper the chops and put them on top of the onions. Pour the soup over the chops and cook all day on low~or half a day on high. They are good served with rice or mashed potatoes.

I don't like fruit, I don't eat anything with fruit in it! But, this is my husband's favorite cake and I make it for his sister's birthday too. It is requested a lot! I decided to start pulling my recipes from the 'vault' (aka my handwritten recipe book given to me at marriage) that only has my very best recipes. Next week I'm going to post my mom's chocolate sheet cake recipe that has equal billing... then maybe cinnamon rolls that have won awards... then... we'll see

Strawberry Cake~

1 white cake mix
1 pkg. strawberry jello
1/2 c. butter
1/2 c. water
4 eggs
frozen strawberries (most of package, save some for icing)

Icing~
1/2 c. butter
dash salt
1 small box powdered sugar
1/4 c. milk (or more/less for texture)
remainder of strawberries.

Mix cake ingredients in order given, bake at 350 45-50 minutes or until done. I usually make this in a bundt pan which needs to be well greased and floured.

Mix icing ingredients and pour over warm cake.

quiche taco chicken

I love when a recipe is just really really good. Everyone (except Bailey who wouldn't touch anything quichish with a ten foot pole) loved it. I told Matt there was another to be frozen for another day and he said, "Don't freeze it, lets eat it tomorrow." You know it has to be a tasty quiche for a man to say that right? I made a quick batch of guacolmole to serve with it too. I think it went well with it. Here's the recipe.

2 pie crusts (I used frozen)
2 cups cubed chicken
2 packets of taco seasoning
2/3 c. salsa
2 c. cheddar cheese (I forgot to buy this but had a block of sharp cheddar I grated)
8 eggs
2 c. half and half
2 T butter
1/2 c. sliced olives
4 oz. can chopped green chilis

I sauted my chicken breasts in the butter, covered with the first packet of taco seasoning and added just a little water so it wasn't dry. I let it cook and cut it into small pieces with my spatula. Mix the eggs with the cream and then stir in the chilis and olives.
Bake the pie crusts 8 minutes and then pat them to flatten them back out.
Put the chicken in the bottom of each pie crust, followed by the cheese, and then 1/3 c. salsa in each and pour the egg mixture over the top.
Bake at 400 for 35 minutes. (I turned it down to 375 and then cooked it for another 10 minutes. Be sure and get the deep shell pie crusts because they are really full.

Spicy spaghetti seasoning &
my garlic press!

There was some discussion recently about a recipe I posted for chicken spaghetti in the crockpot.

What I failed to mention is the spice that I have been buying for as many years as I can remember, I know it's been with me all my married life :)

I use this spice in spaghetti sauces, goulashes, any recipe that I would use basil and oregano. It really gives a kick of flavor.

I buy it at Sam's wholesale club, it's about $5 for a pretty big container and lasts me about 6 months.

Another use is to slice up a loaf or baguette bread, melt some butter, press in some garlic cloves and then stir in a little of this spice... pour over the bread down the slices, top with grated parm and wrap in foil... bake until hot. Very good! If you like things a bit spicier, add a packet of those red peppers from the pizza place (we always have those in the drawer).

The other thing that is necessary in my kitchen is my garlic press. I always keep a couple of garlic heads on hand so I can press fresh garlic into everything, yummo!

chicken pockets

I love this recipe. These little pockets are so delicious and even delicious reheated. They aren't exactly ww friendly, but they are worth a few extra points for a reward.


2 cups chopped chicken breast
2 cans crescent rolls
8 oz. cream cheese
1 T. milk or cream
3-4 chopped green onions
1 T. bacon bits (I use real)
2 T. chopped sun dried tomatoes

I boil chicken tenders in water that has salt & pepper, chop with my pampered chef chopper, add other ingredients, stir well.

Take out rolls, take one rectangle (two crescents) and pinch seam shut, cut in half to make two small squares. I use one pampered chef scoop in the middle of each square and pull up the corners to make a pocket.

This recipe makes 16 small squares.

Bake at 375 until golden brown (about 20 minutes).

Taco Waffles

I am posting this recipe because I think I actually invented it! yea me!!! (I know my life could use a little more excitement, right?)... Anyway, I made double taco seasoned meat Wednesday when I had tacos, planning to use the remainder for the empanadas.
Yesterday at noon I wanted to have a leftover taco for lunch and did not have any taco shells left (family at them all), didn't have any taco chips because I made guacamole and they all got eaten too, and used all my tortillas for Michelle's taquitos I've been making and freezing for Matt's lunch. So, after looking through the cabinets repeatedly I used a frozen waffle. I kid you not, it was delicious. So I made up the whole box of eggo waffles for dinner and made some beans seasoned and heated the taco meat. I put cheese, sour cream, and salsa over the top (and black olives). My family all loved this! I was excited to have another easy variation of tacos...

Taco Waffles

ground beef
taco seasoning
beans (optional seasoned with chili powder and cumin)
frozen waffles
cheddar cheese
sour cream

Toast the waffle, layer on beans, meat, cheese, and toppings... enjoy.

grilled BBQ chicken

I had grilled chicken for lunch yesterday, it was delicious and only 3 ww points! Can't beat that! What's your favorite grilled chicken recipes ?

Here's one of mine...

2 Tbsp. brown sugar
1 tsp. dry mustard
1 cup ketchup
1/4 cup water
2 Tbsp. apple cider vinegar
1/2 tsp. onion powder
1/8 pepper
2 lbs. boneless, skinless chicken breasts

Directions

Combine all ingredients except chicken in a small saucepan and cook over medium heat until boiling. Reduce heat and simmer for 5 minutes. Cool for 30 minutes. Brush on chicken breasts; cover meat and remaining marinade and refrigerate for 1-2 hours.
Bring remaining marinade to a boil again and cook for 2-3 minutes. Meanwhile, remove chicken from marinade and cook on George Foreman two sided grill for 4-6 minutes until thoroughly cooked. Serve with hot marinade.

stromboli

Matt loves stromboli. He gets excited when I tell him that's what we are having for dinner. This recipe is great, you can use frozen (thawed) bread dough or just whip up a batch of your own!

Strombolli
1 loaf frozen bread dough
2 eggs, seperated
1 TBSP parmesean cheese
1 TBSP parsley
1/2 TBSP garlic powder(I'll press a few cloves of garlic)
1 TBSP oregano
1/2 TBSP pepper
approximately 2 TBSP olive
1/2 lb cooked Italian sausage OR pepperoni
2 cups mozzarella cheese
1/2 lb mushrooms, sliced (I use 2 small cans)
Oil frozen bread dough and defrost 3-4 hours, per package instructions. Roll out with hands to 1/4 inch thickness. Mix egg yolks, seasonings and spread on dough. Top with meat, mushrooms, and cheese. Roll lengthwise & shape into a horseshoe shape. Place seam side down on a cookie sheet. Brush with egg whites. Bake at 350' for 30 minutes. Slice into 1" pieces. Serve with hot pizza sauce or spaghetti sauce.

Creamy Red Potatoes (5 Points)

Who doesn't love red potatoes. These are sure to please everyone! There are approximately six servings in this recipe. enjoy!

2 Pounds Red Potatoes – quartered

8 Ounces Neufchatel Cheese

10 3/4 Ounces Cream of Potato Soup

1 Envelope Ranch-style Dressing Mix

Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir into potatoes. Cover and cook on Low 8 hours, or until potatoes are tender.

Per Serving (excluding unknown items): 234 Calories; 9g Fat (35.9% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 390mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat.

sct ~ Slow Cooker Chicken Curry

Slow Cooker Chicken Curry






chicken
1 jar (16 oz.) Salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup Sour Cream
PLACE chicken in slow cooker. Combine salsa, onions and curry powder; pour over chicken. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 5 hours).
REMOVE chicken to serving platter; cover to keep warm. Add sour cream to slow cooker; stir until well blended. Serve over the chicken. I'm serving mine with rice & veggies... maybe a salad too!

I love the curry in this meal! You can go to Sandra's SAHM blog to sign up and then post your favorite slow cooker recipe, this has been so great ~ learning all these new and easy recipes! My next step is creating a notebook instead of keeping them all on my favorites.

slow cooker thursday ~ creamy chicken & potatoes

Using your slow cooker, or crock pot is just the most efficient way to feed your family! It is something you can do while you are away and dinner is just waiting. It's so nice to come home to a wonderful smelling home and dinner ready to eat!

2 cups baby carrots
1 lb. quartered red potatoes
1 sm chopped onion
1 clove garlic pressed
2 lbs chicken (i use skinless boneless frozen breasts)
1/2 c. chicken broth
2 T cornstarch
1/2 t thyme
salt & pepper
1 - 10 oz. pkg. frozen peas, thawed
1/2 cup heavy cream

Put veggies in crockpot, lay chicken over veggies.
mix broth, cornstarch, thyme, salt & pepper and pour over.
cook on low for 8 hours or high 5-6 hours.
remove veggies and chicken
pour in cream and peas to heat through
pour over chicken & veggies

Visit Sandra for more slow cooker recipes!

sunday dinner

I made the most delicious ham this Sunday. I bought a big ham (bone in butt portion) and mixed pineapple juice with brown sugar and mustard. Left it baking all morning. YUM. Yesterday we had pinto beans with the leftover ham cooked in and today we're having chili!

enchilada casserole

I love the recipe included with this for homemade enchilada sauce. I don't know how many times I have wanted to make enchiladas and had everything on hand except the sauce. This is such an easy way to make the sauce. It tastes better than the canned stuff too. You should give this recipe a try, it's delicious!

first make a batch of enchilada sauce...

1 can 8 oz. tomato sauce
3 cans water
2 T. taco seasonings
2 T. corn starch
Stir and bring to a boil, cook about 5 minutes to thicken...

1 lb. hamburger
1/2 chopped onion (or dried onion flakes)
1 clove garlic, pressed
4 c. pinto beans (or black beans)
1 can sliced olives
1 can diced green chilis
1 package taco seasoning
1/3 c. water
flour tortillas (or corn)
shredded cheddar cheese

Cook hamburger meat add everything but tortillas and cheese...
spray inside of crockpot with non stick spray. Lay three tortillas in bottom, pour ench. sauce, then meat mixture, then cheese, then add another layer of tortillas, sauce, meat & cheese add remaining sauce over the top. Serve with tortilla chips and sour cream.

Visit Sandra's blog for more slow cooker recipes!