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!

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!!!!

Ingredients:

Filling:                               

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

Rolls:

2 cans (8 oz each) refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze:                               

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 

Directions:

 

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.)

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.)

Ingredients

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

Avocado

Green Onions

Black Olives

Tomatoes

Sour Cream

Directions

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.)

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.

Ingredients

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)


Directions
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.

Crockpot Chicken Tetrazzini

This is super easy and yummy. It just takes a while to cook in the crockpot...


Ingredients

• 3 cups water
• 4 chicken bouillon cubes
• 1 jar sliced mushrooms, drained (I didn't put this in. Yucky mushrooms!)
• 1 can Cream of Chicken or Cream of Mushroom Soup
• 2 cups cooked, cubed chicken or turkey
• 7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces (I use elbow pasta)

Directions 

1. Place all ingredients in your crockpot EXCEPT pasta. Stir.
2. Cover and cook on high for 3 hours or on low all day.
3. Add pasta, stir, cover, cut pot off and let sit with lid on for 1 hour. Stir and serve.

The Best Ham and Potato Soup

This is my favorite ham and potato soup ever! We even made it once without ham because we were on a vegetarian kick for awhile, and it was still yummy. If you are feeling a little adventurous, you can top with cheese, sour cream, green onions, etc. Enjoy!

Ingredients: 

• 7 cups peeled and diced potatoes
• ⅔ cup diced celery
• ⅔ cup finely chopped onion
• 1½ cup diced cooked ham
• 6½ cups water
• 4 tablespoons chicken bouillon granules
• 1 teaspoon salt, or to taste
• 2 teaspoon ground white or black pepper, or to taste (2 tsp os a bit much, I would put in less)
• 10 tablespoons butter
• 10 tablespoons all-purpose flour
• 4 cups milk

Directions:

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.


2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.


3. Stir the milk mixture into the stockpot, and cook soup until heated through. Take about a cup of soup and blend it up in the blender. Mix back into the soup. Serve immediately.

Chocolate-Drizzled Strawberries and Cream Pie

I made this dessert for Easter, and it was a hit! It was a bit runny because I didn't mix the whipped cream mixture enough. Don't make the same mistake! It was still good though. I melted a Symphony chocolate bar and drizzled it on top. Mmmm...(Eat it the same day you make it, it doesn't sit well overnight.)

1 quart fresh strawberries (Don’t use frozen strawberries.)
1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form.  Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined.  Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

Another Our Best Bites Recipe

Baked Creamy Chicken Taquitos

I got this recipe from Our Best Bites cookbook. They are so yummy! I made them for lunch today, and Ryan said they were too good to be lunch food, he felt like we just had dinner. These are really easy to make, especially since I made the shredded chicken (Lisa's method) the night before. Yummy!

Ingredients:

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (I didn't use this, yuck!)
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
Small corn or flour tortillas
Kosher salt (Next time I would skip this too!)
Cooking spray

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

2. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

5. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.

6. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Ryan and I dipped them in salsa. They are tasty!

Quick and Easy No Bake Cookies

Ryan asks for these every week. They are so easy to make! I would recommend using the quick bake oats instead of the regular ones though. The first time I made it, I used regular ones. They were good, but the oatmeal was really chewy. Lesson learned.

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies
Prep Time: 10 minutes | Cooling Time: 30 minutes

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper-lined baking sheets.
6. Let cool until set. (And they really do set! I was skeptical...)

Another Brown Eyed Baker recipe. Yum!

Vanilla Cupcakes

Last Sunday Ryan and I were craving cupcakes. We didn't have any cake mix or frosting. And it was Sunday, so we couldn't go to the store. Sad day...until I found this recipe. It was a lot easier to make than I thought I was going to be. Also this is the first cake recipe that I've tried that, in my opinion, tastes better than cake mixes. I was in love.

Yield: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 20 to 24 minutes

Ingredients:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Directions
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.


Vanilla Buttercream Frosting
Yield: Enough to frost 12 cupcakes
Prep Time: 10 minutes

Ingredients:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)

Chicken Tortilla Soup

I found this recipe on thepioneerwoman.com. It is pretty tasty!

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil
• 1-½ teaspoon Cumin
• 1 teaspoon Chili Powder
• ½ teaspoons Garlic Powder
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 cup Diced Onion
• ¼ cups Diced Green Bell Pepper
• ¼ cups Red Bell Pepper
• 3 cloves Garlic, Minced
• 1 can Rotel Tomatoes And Green Chilies
• 32 ounces, fluid Low Sodium Chicken Stock
• 3 Tablespoons Tomato Paste
• 4 cups Hot Water
• 2 cans Black Beans, Drained
• 3 Tablespoons Cornmeal Or Masa
• 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches

Garnishes:

• Sour Cream
• Diced Avocado
• Diced Red Onion
• Salsa Or Pico De Gallo
• Grated Monterey Jack Cheese
• Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)