Crockpot Chicken Alfredo

1/2 pkg. Italian Seasoning
1/4 c. water
2 chicken breasts, cubed

Cook on low for 3 hours

8 oz. cream cheese @ room temp.
1 can cream of chicken

Add to crock pot and cook for 1 more hour

Noodles

Cook your noodles and more Chicken alfredo on top.

note: 2 Chicken breasts feed my family of 4, you could add more. Also the sauce is pretty thick you could add milk to make it go farther.

Baked Spaghetti

INGREDIENTS

• 1 (16 ounce) package spaghetti
• 1 pound ground beef or sausage (or some of both)
  
• 1 medium onion, chopped
• 1 bell pepper, chopped
  
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
  
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

DIRECTIONS

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

Note: I use Jimmy Dean Sage Sausage, I've tried it with both beef and sausage and sausage by itself. They both were delicious, just depends on what you like. Also, I saute my onion and pepper in some olive oil in a separate pan from my meat then add them together when they are both cooked. Either way works.

Blueberry Chicken and Pasta Salad

8 oz. rotini pasta
2 T. tarragon white wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dried tarragon, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 c. fresh blueberries
1 c. shredded cooked chicken
1/2 c. sliced celery
1/2 c. chopped gr. pepper
1/4 c. chopped parsley
1/4 c. reduced-fat mayo
1/4 c. plain yogurt
2 T. toasted almond slices

Cook rotini according to directions on pkg., drain. Add vinegar, mustard, tarragon, salt, & pepper; toss to mix. Cool completely. Add blueberries, chicken, celery, gr. pepper, parsley, mayo, and yogurt and mix well. Sprinkle with almonds, if desired.

Tomato & Pesto Pizza

This pizza is bursting with flavor! There's somthing about the combination of tomatoes, pesto, and cheese that is just flat out amazing. It's simple and FRESH, yet sinfully mouthwatering.

1 pizza dough, rolled out (homemade or Rhodes frozen bread, thawed)
1/4 c. pesto
2-3 c. mozzarella cheese (FRESH, sliced mozarella is best, but shredded is ok too... that is what we used in the picture)
2-3 fresh tomatoes, sliced
salt & pepper
Parmesan cheese
fresh basil, dried and crushed

Spread pesto onto the pizza dough. Layer (or sprinkle) cheese on top of the pesto. Arrange tomatoes on top of the cheese and sprinkle with a little salt and pepper. Add any remaining mozzarella, then sprinkle with Parmesan and basil. Bake at 400 degrees for 12-15 minutes (check after 10 minutes). Serve immediately.

Spinach and Bacon Quiche

Ingredients

* 6 large eggs, beaten
* 1 1/2 cups heavy cream
* Salt and pepper
* 2 cups chopped fresh baby spinach, packed
* 1 pound bacon, cooked and crumbled
* 1 1/2 cups shredded Swiss cheese
* 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Note: I usually use half and half instead of cream. I also use cubed ham instead of bacon and if I don't have swiss I use whatever cheese I have. It usually has to cook longer than 45 minutes.

SLOPPY JOES

1 LB. GROUND BEEF
1 CUP ONION
1 CUP CELERY
1—8 OZ. CAN TOMATO SAUCE
1—10 ¾ OZ. CAN CONDENSED TOMATO SOUP
¾ TSP. SALT
¼ TSP. CHILI POWDER

BROWN GROUND BEEF AND ADD ONION AND CELERY; COOK UNTIL TENDER; ADD ALL OTHER INGREDIENTS AND SIMMER UNCOVERED ABOUT 30 MINUTES. SPOON ONTO HAMBURGER BUNS

ENGLISH MUFFIN PIZZA

ENGLISH MUFFINS
PIZZA SAUCE
CHEESE (GRATED)
TOPPINGS

PUT TOPPINGS ON ENGLISH MUFFINS, AND COOK IN OVEN UNTIL CHEESE IS MELTED.

CHICKEN CURRY SALAD

2 WHOLE CHICKENS
2 CUPS MAYO
1 TBSP. SOY SAUCE
½ TSP. CURRY

MIX TOGETHER SAUCE. ADD CHICKEN. MIX WELL AND THEN ADD:

GRAPES
SLIVERED ALMONDS, TOASTED
MANDARIN ORANGES, ETC.

POT ROAST WITH VEGETABLES

4-5 LBS. CHUCK ROAST
1 ENVELOPE ONION SOUP MIX
1 CUP WATER
4 CARROTS, QUARTERED
2 SMALL ONIONS
4 MEDIUM POTATOES, PEELED AND QUARTERED
2 RIBS CELERY, QUARTERED

PREHEAT OVEN TO 325 DEGREES. PUT 1 TBSP. FLOUR IN LARGE SIZE 19 * 23 ½ OVEN BAG; FIT BAG INTO 12 * 12 OR 12 * 14 BAKING DISH. SPRINKLE MEAT TENDEREIZER OVER ENTIRE SURFACE OF MEAT AND PIERCE IT INTO ROAST DEEPLY. PLACE ROAST IN OVEN BAG. PUT VEGETABLES AROUND MEAT. SPRINKLE SOUP MIX OVER ALL. POUR WATER IN BOTTOM OF BAG. CLOSE BAG WITH TWIST TIE. PIERCE BAG NEAR CLOSURE 4-6 TIMES. BAKE 2-2 ½ HOURS UNTIL TENDER. CAN ALSO COOK IN CROCK POT.

ITALIAN CROCK-POT CHICKEN

4 TO 6 SKINLESS CHICKEN BREASTS
10 ¼ OZ. CAN CREAM OF CHICKEN SOUP
8 OZ. PKG. CREAM CHEESE, SOFTENED
1 PACKET GOOD SEASONS ITALIAN DRESSING MIX

COMBINE SOUP, CREAM CHEESE, AND DRESSING MIX. POUR OVER CHICKEN IN CROCK POT AND COOK ALL DAY ON LOW HEAT. SERVE OVER NOODLES OR RICE.

CHICKEN SOUR CREAM ENCHILADAS

SAUCE: 2 CANS CREAM OF CHICKEN
2 CANS (SMALL) DICED GREEN CHILES
LARGE CARTON SOUR CREAM
1 BUNCH DICED GREEN ONION
1 ½ LBS. CHICKEN, BOILED
FLOUR TORTILLAS
GRATED CHEESE
SPOON IN SAUCE, AND HANDFUL OF CHEESE; ROLL AND STACK TIGHTLY. POUR REMAINING SAUCE OVER ENCHILADAS AND SPRINKLE WITH CHEESE. COOK AT 375 FOR 30 MINUTES.

HAWAIIAN HAYSTACKS

4 CUPS SEASONED CHICKEN BROTH
¼ CUP CORNSTARCH
2 TO 3 CUPS COOKED AND CUBED CHICKEN
4 CUPS HOT COOKED RICE
4 MEDIUM TOMATOES, CHOPPED
10 OZ. PACKAGE FROZEN PEAS, THAWED
5 STALKS CELERY, DICED
1 TO 2 GREEN PEPPERS, CHOPPED
6 TO 8 GREEN ONIONS, DICED
8 OZ. CAN UNSWEETENED CRUSHED PINEAPPLE OR TIDBITS
½ CUP SLIVERED ALMONDS OR SUNFLOWER SEEDS
½ CUP SHREDDED COCONUT
½ CUP SLICED WATER CHESTNUTS
1-2 CUPS CHINESE NOODLES
1 CUP FINELY GRATED CHEDDAR CHEESE

COMBINE BROTH AND CORNSTARCH. COOK UNTIL THICK AND CLEAR. ADD CHICKEN. PLACE REMAINING INGREDIENTS IN INDIVIDUAL BOWLS. HAVE GUESTS BUILD THEIR OWN STACKS.

LASAGNA

SAUCE: FILLING:
1 LB. SWEET ITALIAN SAUSAGE 8 OZ. RICOTTA
1 ONION 1 LB. MOZARELLA (1 CUP
32 OZ. CAN STEWED TOMATOES FOR TOP)
8 OZ. CAN OF TOMATO SAUCE 1 LB. COLBY JACK CHEESE
6 OZ. CAN OF TOMATO PASTE 8 OZ. CREAM CHEESE
3-4 CLOVES OF GARLIC
1 SMALL CAN SLICED OLIVES
1 TSP. SALT
1 TBSP. SUGAR 16 OZ. PKG. LASAGNA NOODLES
½ TSP. BLACK PEPPER
1 TBSP. ITALIAN SEASONING
½ - 1 TSP. CHILI POWDER

BROWN MEAT WITH ONION AND GARLIC, ADD REMAINING INGREDIENTS FOR THE SAUCE, SIMMER UNTIL WELL DONE. MIX CHEESES UNTIL WELL BLENDED. PUT A LAYER OF SAUCE FIRST THEN NOODLES THEN FILLING, REPEAT UNTIL PAN IS FULL.

BAKE AT 350 DEGREES FOR 30 TO 45 MINUTES. (IT MAY NEED A LITTLE MORE TIME).

SHEPARD’S PIE

½ LB. GROUND BEEF
1 LARGE ONION, CHOPPED OR 1 TBSP. INSTANT MINCED ONION
½ TSP. SALT
¼ TSP. PEPPER
1/8 TSP. OREGANO
2 CUPS COOKED GREEN BEANS, DRAINED
1 - 10 ¾ OZ. CAN CREAM OF TOMATO SOUP
½ CUP WATER
3 CUPS MASHED POTATOES
PAPRIKA

BROWN THE BEEF AND ONION UNTIL MEAT IS BROWN. DRAIN WELL. STIR IN SEASONINGS, GREEN BEANS, SOUP, AND WATER. HEAT THROUGH. POUR INTO 8 * 12 BAKING DISH. SPREAD MASHED POTATOES ON TOP, AND SPRINKLE WITH PAPRIKA. BAKE IN A 350 DEGREE OVEN FOR 25 MINUTES.

CHILI AND CORNBREAD

CHILI: FOLLOW DIRECTIONS ON ANY CHILI PACKET OR CAN FROM THE STORE. ADD CHICKEN OR BEEF.


CORNBREAD: 1 CUP FLOUR
1 CUP YELLOW CORNMEAL
¼ CUP SUGAR
4 TSP. BAKING POWDER
¾ TSP. SALT
2 EGGS
1 CUP MILK
¼ CUP COOKING OIL OR MELTED SHORTENING

STIR TOGETHER FLOUR, CORNMEAL, SUGAR, BAKING POWDER, AND SALT. ADD EGGS, MILK, AND OIL. BEAT UNTIL SMOOTH (DO NOT OVERBEAT). TURN INTO A GREASED 9*9*2 INCH BAKING PAN. BAKE AT A 425 DEGREE OVEN FOR 20 TO 25 MINUTES.