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.

Ingredients

• 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

 

Instructions

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!

Scotcheroos

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!

Ingredients

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.

Notes:

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

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.

Ingredients:

• 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

Directions:

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!

http://www.skinnytaste.com/2012/02/cajun-chicken-pasta-on-lighter-side.html

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.

 

ingredients

• 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

       FILLING

• 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)

directions

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.

ENJOY!