Philadelphia Savory Lemon & Herb Recipes – 5 on Friday

I love these Philadelphia Cooking Creams.  I find them often at my local Grocery Outlet for 2 for $1.  At this price I can afford to try some fun new recipes.

 

Creamy Chicken Piccata & Asparagus

Ingredients

4 small boneless skinless chicken breast halves (1 lb.)

3/4 cup PHILADELPHIA Savory Lemon & Herb Cooking Creme

1/2 cup fat-free reduced-sodium chicken broth

1 Tbsp. capers

1 lb. fresh asparagus spears, trimmed

1 Tbsp. water

Directions

1. Cook chicken in large skillet on medium-high heat 2 to 3 min. on each side or until lightly browned on both sides. Mix cooking creme, broth and capers; pour over chicken. Cover; simmer on low heat 5 to 6 min. or until chicken is done (165ºF).
2. Meanwhile, place asparagus in shallow microwaveable dish. Add water; cover with waxed paper. Microwave on HIGH 4 to 5 min. or until asparagus is crisp-tender.
3. Serve chicken with asparagus and sauce.

Lemon Chicken with Snow Peas & Peppers

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips

1 cup snow peas, trimmed

1 cup orange pepper strips

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

2 Tbsp. milk

2 cups hot cooked long-grain white rice

Directions

1. Cook chicken in large nonstick skillet on medium-high heat 5 min., stirring frequently.
2. Add vegetables; cook and stir 3 to 5 min. or until chicken is done and vegetables are crisp-tender. Add cooking creme and milk; cook and stir 2 min. or until heated through.
3. Serve over rice.

Shrimp & Broccoli Fettuccine

What You Need

¼ lb. fettuccine, uncooked

1 cup broccoli florets

3/4 lb. frozen cooked cleaned medium shrimp, thawed

1 clove garlic, minced

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

¼ cup milk

¼ cup chopped tomatoes

Make It

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.

COOK and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.

ADD pasta to shrimp mixture; mix lightly. Top with tomatoes.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Variation

Prepare as directed, substituting 3/4 lb. boneless skinless chicken breasts, cut into strips, for the shrimp and increasing the cooking time to 6 to 7 min. or until chicken is done. Add cooking creme and milk; continue as directed.

Creamy Mediterranean Pasta Salad

Ingredients

3 cups medium pasta shells, uncooked

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme

1/4 cup milk

1 pkg. (6 oz.) baby spinach leaves, chopped

2 cups grape tomatoes, halved

1/2 cup chopped red onions

1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Directions

1. Cook pasta as directed on package, omitting salt.
2. Drain pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
3. Refrigerate several hours or until chilled. Stir in feta before serving.

Kraft Kitchen Tips

• Substitute Prepare using ATHENOS Crumbled Reduced Fat Feta Cheese.
• Substitute Prepare using PHILADELPHIA Creamy Pesto Cooking Creme.

Tilapia Florentine

Ingredients

10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup)

4 tilapia fillets (1 lb.)

1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme, divided

2 Tbsp. milk

1 pkg. (6 oz.) baby spinach leaves

Directions

1. Heat oven to 400°F.
2. Place fish in shallow foil-lined pan; top with 1/2 cup cooking creme and crumbs.
3. Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, cook and stir remaining cooking creme and milk in large skillet on medium heat 2 min. Stir in spinach; cook 2 min. or just until wilted, stirring frequently.
4. Serve fish over spinach.

Kraft Kitchen Tips

• Special ExtraGarnish with fresh lemon wedges.
• Serving SuggestionServe with a mixed green salad tossed with your favorite KRAFT Light Dressing.

5 on Friday

Enjoy~

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5 Meals in a Cup

 

I saw some of these  recipes on pinterest and I thought they would be so fun to make.  For this edition of 5 on Friday – 5 Meals in a Cup – which makes 5 fun kid recipes for summer or anytime…

    Burrito Cups

Inspired by Chipotle Burrito Bowls

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 50 minutes for the rice, none for assembling cups

Ingredients

• 2-3 cups cooked rice
• 1 15 oz. can black beans, drained and rinsed (or 2 cups cooked black beans)
• about 1/2 cup shredded cheese (omit for dairy free!)
• 2 avocados, diced
• about 1 cup chunky salsa
• Cilantro, optional garnish
• Other burrito cup mix-ins ideas – taco meat (homemade taco seasoning), taco meat with beans, shredded chicken taco meat, sour cream, other favorite burrito fillings
• Tortilla chips, optional

Read more: http://www.5dollardinners.com/2012/05/burrito-cups.html#ixzz1uJUj1Ski

  Seven-Layer Dips Cups

Makes about 8 individual dips

1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning

1 cup guacamole or make homemade guacamole

1 (8 ounce) container sour cream

1 cup chunky salsa

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes, diced

1/2 bunch of green onions, sliced

1 (2.25 ounce) can of sliced olives, drained

9 ounce plastic tumblers

tortilla chips

Directions:

In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

Layer 1: beans and taco seasoning

Layer 2: sour cream

Layer 3: guacamole

Layer 4: salsa or pico de gallo

Layer 5: cheese

Layer 6: tomatoes

Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa, and 2 Tablespoons of cheese. Make sure you drain your salsa  to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Recipe from: http://www.the-girl-who-ate-everything.com/2011/12/individual-seven-layer-dips.html

  Breakfast Parfait

Enjoy the most important meal of the day with this 5-minute recipe.

Layer 1 cup low-fat yogurt; 1/2 cup crunchy whole-grain cereal; and 1 cup fresh, fruit or berries.

 Layered Taco Salad

Ingredients:
3 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Few dashes hot sauce
1 1/2 pounds lean ground beef
1 package taco seasoning
1 to 2 heads of iceberg lettuce, cores removed
1 cup corn
1 can (15 ounces) kidney or black beans, drained and rinsed
3 scallions, chopped
2 to 3 cups shredded Mexican blend cheese
1 medium tomato, chopped
1 can (2.5 ounces) sliced black olives
Tortilla chips
Salsa

Directions:
In a bowl, whisk together the first five ingredients. Cover and refrigerate until ready to use. Brown the beef in a skillet. Add taco seasoning and some water according to package instructions. Let cool. In individual cups, start layering. First cut lettuce into big chunks and put into bow or pan. Next spread cooled taco meat, then beans and corn over the lettuce. Carefully spread the sour cream mixture on top like you would frost a cake. Sprinkle cheese, tomatoes, olives and scallions on top. Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips and salsa.

Recipe adapted from: http://www.thecookingmom.com/layered-taco-salad-2/

How to Make Homemade Popsicles Best Summer Recipe Treats

How to easily make homemade Popsicles, inexpensive, nutritional and delicious. Three easy recipes to make Strawberry Yogurt Pops, Orange Creamsicles and Fudgsicals. Save some money ths summer by making you own popsicles for great summer treats for the kids, and the big kids!

5 on Friday

Enjoy~

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5 Monkey Bread Recipes–5 on Friday

  Lemon Monkey Bread
   
(from Creations by Kara)

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted

Glaze:

1/2 cup powdered sugar
1 Tbsp lemon juice

1. Cut rolls in half and place in a greased 9×13″ pan.
2. Drizzle with the melted butter.
3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.
4. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
5. Combine glaze ingredients. Drizzle over rolls while still warm.

 

    Grands!® Monkey Bread

INGREDIENTS

1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
  Herbed Monkey Bread

Ingredients

• 3 to 3-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups fat-free milk
• 2 tablespoons canola oil
• 4 tablespoons butter, melted, divided
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1/2 teaspoon each dried parsley flakes, thyme, and rosemary, crushed

Directions

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a small saucepan, heat the milk, oil and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
• In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball.
• Drizzle 2 teaspoons butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (32 pieces).

to make this Monkey Bread recipe you will need

• 1 Tube Pillsbury Grands Flaky Biscuits 16.3oz
• 5 tablespoons butter 2 tablespoons to grease the pan and 3 to pour on top
• 1/8 lb grated or cubed mozzarella cheese
• 1/2 tablespoon Italian seasoning
• 8 teaspoons pizza sauce
• Any other topping you would like to add, (I added green peppers)
• Bundtform Cake Pan

To prep your pan spread 2 tablespoons of butter on the pan then sprinkle 1/2 tablespoon dry Italian seasoning along the sides and bottom. At the top of the biscuit pull it apart, stuff the inside with 1 teaspoon sauce, cheese and toppings.
Pinch the top back together to seal it back up. Place seam side up on it’s edge in the pan. Once you have all 8 of them stuffed, pour 3 tablespoons melted butter on top

Bake in a 350 degree oven for 15-20 minutes till top is a rich golden brown color. Take out of oven and flip onto a serving platter.

 Cheesy Monkey Bread

What You Need

2 Beef Franks, cut into 1/4-inch-thick slices, quartered
2 slices cooked  Bacon, crumbled
2 pkg. (11.3 oz. each) refrigerated dinner rolls
1 pkg. (8 oz.)  Shredded Three Cheese with a touch of Cream Cheese
3 green onions, chopped

Make It

HEAT oven to 350ºF.
COMBINE first 2 ingredients. Separate rolls; cut each into quarters.
LAYER half each of the dough pieces, cheese and meat mixture in 9-inch deep-dish pie plate sprayed with cooking spray; cover with remaining dough pieces and meat mixture.
BAKE 25 to 30 min. or until golden brown. Top with remaining cheese; bake 3 min. or until melted. Sprinkle with onions.

Kraft Kitchens Tips

Mexican-Style Monkey Bread - Prepare using KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, and substituting 1 cup drained pico de gallo mixed with 1 tsp. chili powder for the franks and bacon.
Italian-Style Monkey Bread - Prepare using KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, and substituting 1 cup drained chopped tomatoes and 2 Tbsp. sliced fresh basil for the franks and bacon.
Caramelized Onion-Rosemary Monkey Bread - Prepare using KRAFT Shredded Triple Cheddar Cheese with a Touch of Cream Cheese, and substituting 1 cup caramelized onions mixed with 1 tsp. chopped fresh rosemary for the franks and bacon.
Enjoy~ Pin It

5 Kids Meals in a Crock Pot

 Crock Pot Pizza

from crockpotofgold.com

• 1 pkg wide noodles (penne is best)
• 1/4 cup chopped onion
• 1 1/2 pounds ground beef
• 1 jar Spaghetti sauce
• 1 1/2 tsp Italian Seasoning
• 1 pkg. sliced pepperoni
• 3 cups shredded mozerella
• 3 cups shredded cheddar
• 1 pkg. mixed veggies (optional)

1. Cook noodles.

2. In large skillet, cook ground beef and onion; drain.

3. Stir in spaghetti sauce, italian seasoning and veggies.

4. Drain noodles.

5. In crock pot coated with non-stick spray,

6. spread a third of the meat sauce.

7. Cover with a third of the noodles and pepperoni.

8. Sprinkle with a third of the cheeses.

9. Repeat layers twice.

10. Cook and cover on low 3 to 4 hours or

until heated through and cheese is melted.

  One-Pot Mac and Cheese

Ingredients:

Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups pre-shredded sharp cheddar cheese

2 cups uncooked elbow macaroni

Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesey edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

Recipe from: http://tipgarden.blogspot.com/2011/09/one-pot-mac-and-cheese.html

    Crockpot Spaghetti-O's

Ingredients:

2 handfuls spaghetti pasta broken into pieces (or any shape you choose will do!)
26 oz. jar spaghetti sauce
20 frozen fully cooked meatballs (optional)
1 cup water

Directions:
Combine all ingredients in 3-4 qt. slow cooker and mix to combine, making sure pasta is submerged in spaghetti sauce. Cover crockpot and cook on low 5-6 hours or high 3-4 hours. Pasta should be tender and meatballs heated through, Stir once during cooking time if possible.

Jan's tip: Cooking it on low and slow will give more of a canned pasta taste and cooking it on high for less time will keep the taste more like fresh made spaghetti. But either way is very yummy.

Recipe from: http://tipgarden.blogspot.com/

 Crock Pot Hot Dogs

Stand hotdogs on end if you're trying to cram in 60. If not, you can just dump them in. There's no need to add water. This is for two reasons: 1, the hotdogs will release moisture all on their own, and 2, if you have a crockpot full of hot dog water it'll just be kind of gross to dig through the water to pick them out. and 3 (I lied, there are 3 reasons) if the hotdogs hang out in hot water for too long they'll end up splitting on you.

Cover, and cook on low for 4 hours, or on high for about 2 hours--check to make sure the ones in the middle are fully hot before serving. Serve with tongs into buns and top with desired fixens'.

Your dogs can stay on the "warm" setting for an awfully long time.

Recipe From: http://crockpot365.blogspot.com/

 Baked Oatmeal

Check out this post for specific directions on how to bake this:

http://www.mommyskitchen.net/2009/01/overnight-crock-pot-oatmeal.html

Overnight Crock Pot Oatmeal

1 - cup steel cut oats
4 - cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 - cup half and half or milk
1 - cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc)
1/4 - cup brown sugar
1 - tablespoon butter
1/2 - teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

First off find a bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple the add it as well. Fill the crock with water to about halfway. (I use a small crock pot bowl)

Set the inner bowl in the crock and see how high the water rises. Add more water in the crock if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.

Toppings to add before serving:
Butter, sugar, honey, splenda,
cinnamon, nuts, raisins, fresh diced apples
chocolate chips, pancake syrup
or anything else you like!

I don't like to add my raisins to the oatmeal while it cooks, not everyone in my house loves raisins. To solve that problem I just let the raisins sit in a cup of hot water the next morning for about 5 minutes. Then drain and they are nice and plump and ready to be used.

Another version not overnight:

The Ingredients:

--1 cup of oats

--2 cups of milk

--2 tablespoons of brown sugar

--1 tablespoon of vanilla (I have no idea where my vanilla went in that picture)

--pinch of salt

--1 chopped apple (there are 2 pictured, but after chopping up the green one I thought it was plenty of apple. I was right.)

The Directions:

--add oats, chopped apple and milk to stoneware

--put in brown sugar, vanilla and pinch of salt

--mix with finger. or a spoon. whatever.

--cover and cook on high for 1-2 hours or low for 2-3.

--check consistency of oats--some people like to chew, some people don't.

--garnish with some cinnamon

I cooked this batch on high for 1:15 hrs. It was creamy and milky; the kids and I really enjoyed it and ate it all up ourselves. I would probably double or at least increase the ingredients by 50% next time--especially if Adam was home.

Here is an extra recipe for breakfast cereal or snack:

Granola

The Ingredients.

- 5 cups oats- 1/4 cup honey * (see note below)
- 1/4 cup melted butter * (see note below)
- 1 T flax seeds
- 1/4 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut
- 1/2 cup dried fruit (I used raisins and cranberries)

The Directions.
Put all the dry ingredients into your crockpot. You'll need at least a 4 quart.
Melt the butter in the microwave, and add. Add the honey. Toss well.
*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you'd rather the granola clump together in pieces, you'll need to add more honey and butter. I tried it with the honey and butter doubled (1/2 cup each) and it still didn't clump much--so if you'd prefer your granola that way, you'll need to add at least 3/4 cup of honey. I didn't want that much sugar, and my kids are cool with eating it like this.
Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.
If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it. But it won't burn as quickly as it does in the oven!

Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a ziplock. Granola freezes well.
Recipe from: http://crockpot365.blogspot.com/2008/11/crockpot-granola-recipe.html

5 on Friday

Enjoy~

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Crock Pot Chicken Meals – 5 on Friday

We recently found a great deal on chicken breasts at our local Savemart/Lucky's stores.  Each friday through May 25th you can get chicken breast for $1.49 a pound.    That is a great deal!!!

So for 5 on Friday I found some wonderful chicken recipes that are made in the crock pot.  So not only do we get great meals for a great price but we save time and money!!!!  Now that is my kind of meals.

  Chicken Fiesta with Black Beans

Ingredients

• 3-4 boneless chicken breasts (I like to use the tenders, as they break apart easily while cooking)
• 15 oz. corn, drained
• 15, oz black beans, rinsed and drained
• 1 Tbs. cumin
• 1 tsp. chili powder
• onion, sliced
• green pepper, sliced
• 14 oz can diced tomatoes
• 6 oz tomato paste

Instructions

1. Combine all the ingredients in the slow cooker and mix well.
2. Cover and cook on high for 5-6 hours or low for 7-8 hours.
3. Garnish with cheese and serve over cornbread or in tortillas.

         
     Smoky Chipotle Chicken Tacos
Ingredients

• 4 boneless chicken breasts – about 1 1/2 lbs.
• 1 green pepper, sliced
• 1 onion, peeled and sliced
• 1 can Fire Roasted diced tomatoes, drained
• 1 chipotle pepper in adobo sauce, finely chopped (not the whole can, just 1 pepper)
• 1/4 tsp. liquid smoke
• flour tortillas
• shredded cheddar cheese
• lettuce, chopped

Instructions

1. Mix all of the ingredients together in the slow cooker.
2. Cook on high for 5-6 hours or low for 7-8 hours.
3. Serve in tortillas with cheese and lettuce, if desired.

   Chicken Enchilada Soup Ingredients

• 1 1/2 – 2 lbs. chicken tenders
• 1 red bell pepper, diced
• 1/2 large onion, diced
• 2 cans black beans, drained and rinsed
• 2 cans tomatoes with diced green chilis
• 1 can cream style corn
• 1 cup frozen corn
• 2 cans cream of chicken soup
• 2 cans enchilada sauce
• 3 cups milk

Directions
Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it. Add all other ingredients except cream soup, enchilada sauce and milk. Stir those last 3 ingredients together and pour over others in slow cooker. Cook on high for 6 hours or low for 7-8 hours.
Top with shredded pepper jack cheese and serve with tortilla chips.
In the doubled recipe, the 2 cans of tomatoes with green chilies gave the soup a nice kick. We liked that much heat, even the kids, but if your family doesn’t then substitute a can of diced tomatoes for 1 can of tomatoes with green chilies.
This made enough for my family of 6 to have dinner twice. I froze the leftovers for the second meal.

  Sunday Chicken Dinner
Ingredients

• 2-3 lbs. chicken (boneless or with bones)
• 2 cups potatoes, chopped
• 4-5 carrots, chopped
• 1 onion, sliced
• 2 cups (or 1 can) of chicken broth
• 1 can cream of chicken soup
• salt and pepper

Instructions

1. Place the chicken on the bottom of the crockpot.
2. Put the veggies on top of the chicken.
3. Stir the broth and soup together with the salt and pepper. Pour over the veggies and chicken. Cook on high for 5-6 hours or low for 7-8 hours.
4. You can thicken the broth to make gravy. Remove the chicken and veggies from the pot. Turn the heat to high.
5. In a container with a tight fitting lid, add several Tbs. of flour. Add some water and shake to make a thick paste. You want it to pour, but still be thick.
6. Slowly whisk the flour mixture into the broth.
7. Cook several more minutes till thick.

  Cantonese Sweet and Sour Chicken

Ingredients

• 2 lbs. of chicken (I used chicken tenders because they were on sale. I did not use the whole bag)
• small onion, sliced
• red pepper, sliced
• green pepper, sliced
• 20 oz can pineapple
• 1/4 cup brown sugar
• 1 clove garlic, crushed
• 1/4 tsp. ground ginger
• 2 Tbs. cornstarch
• 1/4 cup cider vinegar
• 1/4 cup water
• 1 Tbs. soy sauce
• 1/2 tsp. salt

Instructions

1. Put the chicken, onion and peppers in the crockpot. I added my chicken frozen.
2. Drain the can of pineapple. Set the pineapple chunks aside for later.
3. Mix the juice with the rest of the ingredients and pour over the chicken.
4. Cook on low for 7-9 hours or high for about 4-5 hours.
5. A bit before serving add the pineapple chunks.
6. Serve over rice.

The above recipes and more are found at http://eatathomecooks.com/slow-cooker

You can download a Free eBook: My Favorite Slow Cooker Recipes – When you enter your email on the bottom of the page and choose between daily or weekly updates.

  5 on Friday

Enjoy~ Pin It

5 Spaghetti Recipes – 5 on Friday

We love spaghetti.  I like to make big batches of spaghetti sauce and freeze in meals size servings.  This way I have sauce on hand for a quick meal or to use in other recipes.
I can across these different spaghetti recipes that I want to try. 
So I am sharing them as part of my 5 on Friday posts.

 Chili Spaghetti

Here is what you need:
Printable recipe
10 oz. spaghetti
1 tsp. oil
1 pound ground beef
1 medium onion
1 garlic clove
1 26 oz. jar pasta sauce
1 15 oz. can kidney beans, drained and rinsed
2 T chili powder
optional: cheddar cheese, sour cream, green onions, fritos or tortilla chips

Heat oil, and cook ground beef, onion and garlic, then drain.
I already had my ground beef cooked, so I just sauteed the onion and garlic, and then added my beef, pasta sauce and chili powder. After that has warmed through, add your drained and rinsed kidney beans and cook for about 5 more minutes.
Cook your pasta according to package directions.
After pasta is cooked and drained, you are ready to serve.
Serve chili over spaghetti noodles and top with cheddar cheese, and if desired, green onions, corn chips and sour cream.

Recipe from : joyfulhomemaking.com

 Taco Spaghetti

Printable Recipe
Anyway, if you would like to try this delicious dish, here is what you need:

A pound of ground beef
5 oz. spaghetti noodles broken in smaller pieces
1/2 chopped onion (I used dried minced onion.)
3/4 cup of water
2 Tablespoons of taco seasoning
11 oz. can of corn (if you like the corn with sweet peppers, you can use that), drained
1 cup of cheddar cheese, shredded
3/4 cup of salsa
4 cups of lettuce, shredded
1 large or 2 small tomatoes
A cup of broken up tortilla chips
Options: 1 cup of pitted sliced olives, 4 oz. of green chili peppers (drained and diced), sour cream

Make your pasta, rinse and drain.
In a large pan brown your ground beef and cook the onion also. Drain out any fat, and then add the taco seasoning and water. Bring to a boil and then reduce the heat, simmer for a couple of minutes, stirring a few times so it won't stick to the pan.
Add the pasta, corn, salsa, half a cup of cheddar cheese, and if you like, the olives and chili peppers.
Lightly mix and then pour into a greased 2 quart casserole dish.
Cover and bake at 350 degrees for 20 minutes. Top with the other 1/2 cup of cheese, and you are ready to serve with the lettuce, tomato and sour cream.
Now this recipe says it serves six, but when I made it, it only served 3 hungry adults.
I really can't express how yummy this dish is, and I hope you will try it and enjoy!

Recipe from : joyfulhomemaking.com

Jo Mama's World Famous Spaghetti

Ingredients

• 2 lbs Italian sausage, casings removed ( mild or hot)
• 1 small onions, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water ( for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine ( a good Cabernet!)
• 1 lb thin spaghetti

Directions:

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
   
2. Add onions and continue to cook, stirring occasionally until onions are softened.
   
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
   
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
   
5. Stir well and barely bring to a boil.
   
6. Stir in red wine.
   
7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
   
8. Cook spaghetti according to package directions.
   
9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
   

Read more: http://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782#ixzz1ryOZ1e3t
  Godfather Spaghetti and Meatballs

I just love the name of this one.  My hubby use to cook for an Italian Restaurant in Minnesota called Godfather’s.

• 1 tablespoon box salt
• 1 tablespoon box ground black pepper
• 2 tablespoons ground red pepper
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 carton Accent

• 1 pound ground lean meat (1/2 pork and 1/2 beef)
• 1 cup vegetable oil
• 1/2 cup crackers or 10 crackers
• 3 eggs, well beaten
• 1 tablespoon parsley, chopped
• 1/2 cup onion, chopped
• 1/4 cup Romano cheese, grated
• 1 cup milk

• 2 cloves of fresh garlic, chopped
• 2 cans (6-ounce) tomato paste
• 1 large onion, chopped
• 1/2 bell pepper, chopped
• 1 tablespoon sugar
• 1 fresh basil leaf

Instructions

1. Mix first 6 ingredients together to make Creole seasoning.
2. To make meat balls, mix meat, cracker meal, eggs, parsley, onion tops, cheese, Creole seasoning to taste and enough milk to make a soft mixture.
3. Wet hands with water and roll into 10 very soft meat balls. (Add water to mixture if not soft enough.) Fry in olive oil in heavy Dutch oven until brown. Remove from pot and set aside.
4. Now fix the sauce. To make spaghetti sauce use 2 cans of tomato paste, 1 large chopped onion, 2 cloves of chopped garlic, 1/2 chopped bell pepper, 1 Tbsp sugar, 1 fresh basil leaf and Creole seasoning to taste.
5. Add oil in Dutch oven; add the chopped onion, garlic and bell pepper. Saute until brown.
6. Add the tomato paste and cook for another 10 minutes.
7. Add sugar, basil and enough water to cook down to right consistency (about 1 quart).
8. Cook 3 hours; then add meat balls and cook slowly for another 2 hours.
9. Bring seasoning up to taste; skim off excess fat. Pour over spaghetti and serve.

Recipe from http://www.recipelion.com/Pasta/Godfather-Spaghetti-and-Meatballs

  Pizza Spaghetti

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 1/2 pound Italian sausage links, casings removed, crumbled
• 1/2 cup chopped sweet onion
• 4 cans (8 ounces each)  tomato sauce
• 3 ounces sliced  pepperoni
• 1 tablespoon sugar
• 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 9 ounces uncooked spaghetti
• 3 tablespoons grated Parmesan cheese

Directions

• In a large nonstick skillet, cook the beef, sausage and onion over medium heat until beef is no longer pink and sausage is browned; drain.
• Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions.
• Drain spaghetti; toss with sauce. Sprinkle with cheese. Yield: 6 servings.

Recipe adapted from: http://www.tasteofhome.com/Recipes/Pizza-Spaghetti

  5 on Friday

Enjoy~
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