Chicken Capri Pasta

This recipe was very simple and easy to make. Quick too!

Ingredients:

1 lb. boneless, skinless chicken breasts {cut into strips}
1 red bell pepper, sliced into strips
1 bag {or 2 cups} frozen broccoli florets
1 tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Crème
Angel hair pasta
1/4 cups shredded parmesan cheese

Directions:

Boil pasta according to package directions.  Meanwhile, cut chicken & pepper into strips.  Combine chicken & peppers in a large nonstick skillet and cook on medium heat for 5-7 minutes or until chicken is cooked.

Stir in broccoli and cook for about 2-3 minutes or until heated through.  Now pour in the tub of cooking crème and cook for about 2-3 minutes or until heated through.  Don’t expect a runny sauce outta this recipe. If you’re looking for something more saucy, I’d probably add another 1/2 tub of cooking crème.

CHICKEN-CHILI CRESCENT BAKE

Seriously, in LOVE with this recipe. It’s so easy and really, really good!

Ingredients:

Rotisserie chicken, shredded
1 can Bush’s Grillin’ Beans {Fiesta Black Beans}
1 can Rotel {we used HOT!}
2 tbsp. taco seasoning
1-2 cups shredded cheese {we used monterrey jack & colby}
1 can crescent seamless dough sheets

Directions:

Mix together chicken, beans, Rotel, and taco seasoning in a large saucepan over medium-high heat. Cook for about 5 minutes or until heated through.

Transfer mixture to a 9x13 baking dish. Cover with cheese and top with the crescent seamless dough sheet.

Cook at 375 for about 18-25 minutes or until crescent topping is golden brown. Remove from oven and cool for about 10 minutes.

Chicken Swiss Bundles

Ingredients:

1 small onion, chopped
1/2 cup fresh mushrooms, sliced
1 1/2 tsp. butter
1 garlic clove, minced
2 chicken breasts, cooked & cubed
1/2 cup sweet roasted red pepper, chopped
1 tbsp. honey mustard {dressing}
1/4 tsp. salt
1/4 tsp. Italian seasoning
2 cups shredded swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tbsp. butter, melted

Here are the rolls you’ll need. I got them at Wal-Mart. The bag says it’ll take a few hours to thaw out, but it only takes about 30 minutes.

Press each roll into a 5 inch circle on a greased baking sheet. I didn’t measure, so I’m not sure how accurate I was, but whatever I did managed to do the trick :)

In a large skillet, saute onion & mushrooms in 1 1/2 tsp. of butter until tender. Then toss in the garlic and saute for a minute longer.

Add chicken, peppers, mustard, and dry seasonings. Stir to mix well and heat through. Remove from heat and stir in the cheese.

Place the chicken mix in the center of the dough circles. No exact measurement for this, but not TOO much. Make sure you leave room around the edges!!

Now take the remaining dough circles, place on top of the chicken mix, and press the edges with a fork to seal. Then brush the tops of each bundle with melted butter.

Bake at 350 for 18-22 minutes or until golden brown.

Enjoy!!

Slow Cooker Jambalaya

Ingredients:

1 lb. boneless, skinless chicken breasts, cubed
1/2 lb. andouille sausage, diced
1 {28 oz.} can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded & chopped
1 stalk celery, chopped
1 cup chicken broth
2 tsp. dried oregano
2 tsp. cajun or creole seasoning {I use either Tony Chachere’s or
1 tsp. hot sauce {I use Tobasco}
2 bay leaves
1/2 tsp. dried thyme
1 lb. frozen shrimp, peeled & thawed
2 cups cooked rice {I used 2 boil in a bags!!}

Directions:

In a crock pot, combine chicken, sausage, tomatoes, onion, green pepper, celery, & chicken broth. Stir in oregano, cajun seasoning, hot sauce, bay leaves, & thyme. Cover & cook on low for 7 hours…or on high for 3 hours. Stir in thawed shrimp, cover, and heat until shrimp are cooked through {about 5 minutes}. Discard bay leaves and spoon mixture over rice to serve.

Pretty darn good :)

Quesadilla Casserole

Ingredients:

1 packet McCormick’s Recipe Inspiration, Quesadilla Casserole {in the spice aisle!!}
1 lb. ground beef
1/2 cup chopped onion
2 {8 oz.} cans tomato sauce
1 {15 oz.} can black beans, drained & rinsed
1 {8 3/4 oz.} whole kernel corn, undrained
1 {4 1/2 oz.} chopped green chiles, undrained
6 flour {or corn} tortillas
2 cups shredded cheddar cheese

Just incase you need a little visual of these heavenly little recipe packets, here ya go. How convenient is that?! Pre-portioned spices and a recipe on the back?! LOVE IT!

Follow instructions on the back of the spice card :) very simple!

Shrimp Stuffed Potatoes

I got this recipe from Paula Deen! There isn’t a recipe from her that I have tried and not loved! This recipe is a must-try.

Ingredients:

6 large Idaho baking potatoes {I only used 2 because that’s all we needed}

Vegetable oil, for coating

1 stick of butter {I used 1/2}

2 cups grated cheddar cheese {I used 1/2 cup}

2 cups grated monterrey jack cheese {I used 1/2 cup}

2 cups sour cream {I used 1/4 cup}

salt & pepper, to taste

1 lb. shrimp, peeled & deveined {I used frozen…thawed out, of course!} { 1/4 of a lb.}

kosher salt, optional

paprika

Directions:

Wash potatoes, dry them, and then poke ‘em with a fork on the sides. Coat each potato with vegetable oil and sprinkle some kosher salt on top of each. I like eating the potato skin & I think it’s yummiest with a little kosher salt :) Place potatoes on a foil lined baking pan and cook at 350 for about 1 hour.

Remove potatoes from oven and slice each in half. Gently scoop out the potato and place in a large mixing bowl. Add butter, sour cream, salt, and pepper to the bowl and mix on high using a handheld mixer.

Now fold in the shrimp and all the cheeses.

Gently stuff the shrimp mix back into the potato shells, pile them as high as you can, and sprinkle with cheese.

Bake at 350 for about 20-30 minutes or until brown on top. Remove and dig in!

Enjoy!

French Onion Pot Roast

This recipe seriously takes like 5 minutes prep… and then…It sits all day and smells the house up with yummy pot roast aroma. Love it.

Ingredients:

• 6 small red potatoes
• 4 medium carrots, cut into 1" pieces
• 1 large onion, cut into wedges
• 4-4.5 lb chuck roast
• 1/4 t salt
• 1/2 t ground pepper
• 1 can condensed French Onion soup
• 1 can condensed Golden Mushroom soup
• 1/2 c water
• 1 bay leaf

Directions:

Place first 3 ingredients in a slow cooker. Place roast on vegetables, and sprinkle with salt and pepper.

Whisk together both soups and water; pour mixture evenly over beef. Add bay leaf. Cover and cook on HIGH 1 hour, reduce heat to LOW and cook 7 hours or until tender.

Remove roast and vegetables from slow cooker, keep warm. Skim fat from cooking juices. Serve cooking juices with roast and vegetables if desired.

 

Garlic and Soy Chicken

This was an easy chicken marinade. It turned out {of course} to have a Chinese flavor to it, but I served it with mac & cheese and green beans. Ha. It was still good!

Ingredients:

• 1/4 C soy sauce
• 1/4 C vegetable oil
• 2 T. ketchup
• 1 T. vinegar
• 4 cloves minced garlic
• 1/4 t. pepper
• 4 boneless, skinless chicken breasts

Directions:
Combine all ingredients and place in plastic bag, allow to marinate for at least 4 hours. I let mine marinate for 1 hour and it had PLENTY of flavor. I baked mine at 375 for 25 minutes. You can grill it also.

Chicken and Wild Rice Casserole

This turned out to be really good! I love it because it’s a one dish recipe. Easy cleanup!

Ingredients:

• 2 cups cooked and diced chicken breast
• 1 can cream of mushroom or celery soup
• 1/2 cup mayo
• 2 cans french style green beans
• 1 box Uncle Ben's long grain and wild rice (fast cook)
• 1 can water chestnuts

Directions:
Mix all ingredients together and pour into casserole dish. Bake at 350 for 30 minutes.

Chicken Tetrazzini

I love any version of this recipe! One of my favorite dishes!

Ingredients:

• 1/4 cup butter
• 1 lbs of sliced fresh mushrooms
• 2 cloves of minced garlic
• salt and pepper
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup half and half
• 8oz cheddar cheese shredded
• 12 oz package of pasta
• 1 8oz package of frozen peas
• 4 cups cooked chicken or turkey cubed
• 1/4 cub bread crumbs
• 1/4 cup parmesan

Directions:
Preheat oven to 400

Cook noodles according to package directions. When 1 minute left stir in peas. Drain, add back to pot and add chicken or turkey.

Melt butter over medium high heat. Add salt pepper and mushrooms. Cook until liquid is mostly absorbed, about 12 minutes. Add flour, stir and cook for 1 minute. Slowly add broth and milk. Reduce heat and simmer for 3-5 minutes until thickened. Remove from heat and stir in cheddar.

Add sauce to noddle mixture. Top with bread crumbs and parmesan.

Bake for 15-20 minutes until crumbs are browned and sauce is bubbly.

This week:

I’ve been such a slacker.

Well, I’ve been cooking. Just not taking pictures like I should and not posting.

My bad.

Let’s start here shall we?!

Monday we had chicken fajitas. No need for a recipe there. Just seasoned chicken and all the fixin's!

Tuesday we had Chicken Dinner in One.

Wednesday we had super Easy Stroganoff.

Thursday … don’t remember. ha.

Friday we had my version of lasagna.

Enjoy!

Crescent Lasagna

This is the best thing I have ever eaten in my life. I’ve had it since I was a little girl and I would get SO excited when my mom or sister-in-law would make it! Now, I get to make it for my family! And they love it! It’s soooo good. Hope you enjoy it too!

Ingredients:
1 lb. ground beef
2 rolls of crescents
1 can tomato paste
1 egg
1 tub of small curd cottage cheese
2/3 cup mozzarella cheese
1/4 cup parmesan cheese
1 tsp. parsley
1 tsp. oregano
salt and pepper to taste

Directions:
Brown beef in skillet. Add parsley, oregano, salt and pepper, and tomato paste to beef. Stir thoroughly.

While browning the beef, mix cottage cheese, egg and parmesan together in a medium bowl.
Line a 13x9 pan with one roll of crescents.
Top crescents with one half of meat mixture. Pour cottage cheese mixture over the meat.

Add remaining beef mixture and top with mozzarella.

Cover with roll of crescents and bake at 350 for 25 minutes.

Chicken Dinner in One

Very quick and very easy recipe. Pretty good too!

Ingredients:

4-6 chicken breasts
2 cans French style green beans
2-3 lg. potatoes, sliced thinly
1 pkg. Good Seasons herb and garlic dressing
1 stick of butter, melted
Parmesan cheese

Directions:

Season chicken with your favorite seasoning and place down in center of 13x9 dish. Put green beans on one side of chicken and potatoes on the other. Mix dressing with melted butter and pour over chicken, beans, and potatoes. Sprinkle with parmesan cheese, and cover with foil. Bake at 350 for 1 1/2 hours.

Easy Stroganoff

This is a super easy and yummy recipe! Great for when you’ve had a busy day and don’t feel like cooking...but need to!

Ingredients:
1 lb. ground turkey or sausage, browned, or leftover chicken, chopped
1 can cream of mushroom soup
4 oz. cream cheese, cut up
1/3 c. shredded pepper jack cheese
1/2 - 1c. milk
1 pkg. egg noodles, cooked and drained
Directions:

Brown turkey, add cream of mushroom soup and cream cheese. Stir over med-low heat until cream cheese melts.

Add milk and pepper jack cheese to the consistency of your choice. Add noodles, stir and serve. YUM!!!

You can also omit the noodles and serve over biscuits.