Tuesday, August 20, 2013

Crockpot Chicken Philly Sandwiches

These are so so so good! Yummmm!!! Toast your bread with cheese on it, and your taste buds will thank you. FYI: Dale's steak seasoning is actually a bottle of sauce, so don't look for it in the seasoning aisle.

  • 2 tablespoons butter
  • 1 large sweet onion, sliced
  • 2 green bell peppers, sliced
  • 3 boneless,skinless chicken breasts, sliced
  • 2 tablespoons Dale’s Steak Seasoning
  • sliced Mozzarella cheese
  • hoagie rolls
  1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
  2. Add butter, onions and green peppers.
  3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
  4. Cover and cook for 5 hours.
  5. Serve on hoagies with a slice of cheese melted on top.
Ryan and I like to eat these with ripe avocados, tomatoes, and lettuce.
Also, the first 2 times I made this, I had to add about 1 tsp extra sauce, but the 3rd time was perfect without adding anything. Taste it after 5 hours and see what you think!

Monday, February 25, 2013


I was looking for this recipe in my email and decided to post it here to make it easier to find. I think these are way better than rice crispy treats. They are tasty and supposedly gluten-free. I'm not sure what is or isn't gluten-free, but I got this recipe from a co-worker who can't eat gluten. So either they don't have gluten or my coworker was cheating. They are yummy!

1 cup white Karo Syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies (you can use Rice Chex too)
1 cup chocolate chips (milk or semi-sweet your pick ... i use milk chocolate)
1 cup butterscotch chips
Combine Karo syrup and sugar in a pan. Dissolve and bring to a boil. Add peanut butter and stir until melted. Remove from heat. Add cereal. Press into greased 9 x 13 pan. Melt the butterscotch and chocolate chips together then spread over the top.
If you like it more peanut buttery you can add 1/4 to 1/2 cup more of peanut butter.
I usually melt more chocolate and butterscotch chips because I like the top a little thicker

Tuesday, January 29, 2013

Cajun Chicken Pasta on the Lighter Side

I love love love this recipe. It is from skinnytaste.com, so I don't feel guilty eating it! It is fresh and full of veggies. I didn't think it was spicy at all.

  • 8 ounces uncooked linguine
  • 1 pound chicken breast strips
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced (I didn't put mushrooms) 
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced (or ~3/8 tsp of garlic powder)
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped  (I didn't use this)
  • salt to taste
  • Smart Balance cooking spray


Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!


Thursday, January 10, 2013

Chicken Crescent Casserole

My best friend introduced me to this recipe. It is comfort food at it's finest. I thought it tasted a lot like chicken pot pie. I liked it even better second day (it was a tad bit more dry and didn't taste quite as rich). You could probably add some vegetables to make it a little more healthy.


  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls 
  • 1 (10 3/4 ounce) can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream (or use whipping cream) I used milk with a tad bit of butter
  • 4 ounces cream cheese (very soft)
  • 4 tablespoons butter (very soft but not melted)
  • 1/2-1 teaspoon garlic powder (optional)
  • 1/3 cup onion, finely chopped (can use green onions)
  • 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2-3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
  • 1/2 teaspoon ground black pepper (or to taste, I put less than this)
  • 2-4 tablespoons mayonnaise or whipping cream
  • 1-2 cup grated cheddar cheese (for topping)


1. Set oven to 350°F.

2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).

4. Heat just until the cheese melts (do not boil).

5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).

6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.

7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).

8. Season with seasoned salt or white and black pepper to taste.

9. Unroll the crescent rolls.

10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.

11. Drizzle a small amount of soup mixture on the bottom of the dish.

12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

13. Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.

14. Bake for about 30 minutes.


Sunday, November 25, 2012

Easy Crescent Cinnamon Rolls

Okay. Stop what you are doing, and make these. Seriously--they are that good. They're really easy to make too! Yummmm!!!!


2/3 cup finely chopped pecans (I omitted this because I'm not a fan of nuts. I heard grating apples in the filling is good as well!) 
1/3 cup packed brown sugar                                           
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup powdered sugar
1 Tablespoon butter or margarine, softened
2 to 3 tablespoons milk
I added in a little bit of vanilla and cinnamon 
1. Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients
2. If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
3. If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
4. Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
5. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
6. In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.
And then bask in the yumminess.

(Warning: Cinnamon rolls are quite sugary and rich. One is enough! Or if you are Ryan than 2 will do.)

Friday, June 22, 2012

Chicken Enchilada Pasta

I found this dish on Pinterest and was curious to try it. It was a little weird at first because it is a mexican pasta dish. Who thinks mexican food when you take a bite of pasta! It is actually really good and even better second day. I think it's because the sauce thickens up. Anyways, here's the recipe! (I changed it a little, the red text is what I did.)


1 rotisserie chicken, shredded (3 chicken breasts  seasoned with season salt and paprika)
2 tablespoons olive oil
2 garlic cloves, minced (1/4 tsp of garlic powder)
1 medium onion, diced
1 red pepper, diced (Half red pepper, half green)
1 can diced green chiles (4 oz)
1/2 teaspoon salt
2 teaspoon chili powder
1 teaspoon cumin
2 cans green chili enchilada sauce (10 oz, each)
2/3 cups red enchilada sauce
2 cups shredded cheese (any kind) (White Mexican blend cheese)
1 cup sour cream
Penne pasta (12 oz)

Topping Ideas

Green Onions
Black Olives
Sour Cream

1. Shred chicken

2. Boil pasta according to package. Heat olive oil in a deep skillet and cook onions for 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes.

3. Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces. Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through. Slowly add the sour cream, but DO NOT bring to a boil (so as not to curdle the sour cream). Stir until sour cream is well mixed and heated through.

5. Drain pasta and add to the skillet with the cheese sauce; mix well. Serve and garnish with desired toppings. (If possible, let sit for a little bit to let sauce thicken.)

Sunday, April 1, 2012

Vegetarian Chili

We love this vegetarian chili. It is super easy to make too. We usually serve with a fried corn tortilla and cheese sprinkled on top. Yummm.


4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced (I use 1/2 tsp garlic powder)
2 teaspoons ground cumin
1 can (4 ounces) diced green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) petite diced tomatoes
 3/4 teaspoons salt
1 package (10 ounces) frozen corn or 3/4 can of corn
1/2-1 teaspoon chicken boullion (or to taste)

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. If adding garlic powder instead, add with the rest of the ingredients in the next step.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen or canned corn; simmer until heated through, about 5 minutes. I usually add some chicken boullion near the end to add to the flavor. Serve hot.