Crockpot Chicken

Crockpot Chicken 

Ingredients:

2 lbs boneless, skinless chicken breasts

14 ½ oz can chicken broth
2 packets of chicken gravy mix

Directions:

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. 

Read More

BBQ Meatball Sliders

BBQ Meatball Sliders 

Details:

Cooking Time: 40 Minutes
Recipes Makes: 12 Servings
Calories: 340
Carbs: 28 Grams
Fat: 14 Grams
Protein: 24 Grams

Ingredients:

1 pound ground beef
1/2 cup bread crumbs
1/2 cup shredded cheese
1 egg
1/3 pound bacon, chopped
1 medium onion, chopped
1/4 cup BBQ sauce
3 slices cheddar cheese
12 Rolls

Directions:

1 - Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray or a Silpat baking mat.

2 - Combine the bread crumbs, shredded cheese, ground beef and egg until evenly distributed.

3- Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.

4-While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.

5-Add the onions to the skillet and reduce heat to medium, stirring often until tender.

6- Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.

7-On top of the meatballs add the cheese slices, bacon bits and grilled onions.

8-Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.

9-Top the meatballs with the rolls and serve. 

Read More

Jalapeno Popper Wontons

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm. 

Read More

Cheesy Chicken & Wild Rice Casserole

Cheesy Chicken & Wild Rice Casserole
This looks like an easy and tasty kid pleasing meal. No mayo, no cream soup.

Serves 8-10

3 tablespoons olive oil
1 white onion, diced
3 stalks celery, diced
3 carrots, diced
2 tablespoons garlic, minced
2 cups cooked chicken breast, shredded
1 cup white rice
16 ounces wild rice
3 tablespoons butter
1/4 cup whole wheat flour
1 cup vegetable broth
4 cups cheddar cheese, shredded
Garlic salt
Salt & pepper

Preheat oven to 350 degrees. Heat oil, onion, celery, garlic, and carrots in a pan over medium heat for 10 minutes. Prepare wild rice and white rice according to package instructions.
Stir in chicken, rices, and a dash of salt, pepper, and garlic salt. Reduce heat to low.
In a medium pan over high heat, melt butter. Whisk in flour, vegetable broth, and a sprinkle of salt & pepper. Continue to whisk until boiling. Add 2 cups of the shredded cheddar and continue to stir until melted. Transfer chicken and rice mixture to a greased 9×13 baking dish. Pour cheese sauce over rices and top with remaining cheddar. Bake for 30-35 minutes. 

Read More

Lasagna Soup

Lasagna Soup Recipe 

For the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage

3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper
additional cheesy yum:

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. 

Read More

Barbecue chicken sandwiches

Thank you Jennifer Papprocki!

Cook 3 to 4 chicken breast over night .Then shred up chicken then add chi chi salsa ( I use medium ) then add sweet baby rays sauce .Let cook in crock pot. I like to Have barbecue chicken sandwiches !yummy:)

Read More

Best roast ever

Thank you Lisa Marr!
Best roast ever:
1 large roast
1 package of ranch dressing mix
1 package of au jues sauce packet

Place roast in crockpot pour powder ranch mix and the au jues mix on roast top with a stick of butter cook on low 5-6 hours makes a great sauce to top your roast with. I do the same with beef tips.

Read More