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.