Crock Pot Cheesy Chicken and Rice

This one is from

Christy Jordan's Southern Plate

The pic is hers, too.

I LOVE her site.

This basically a crock pot

 version of chicken and rice.

Plus cheese.

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion, chopped
• 1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Instructions

1. Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Two Timin Pasta Bake

from pearls, handcuffs, and happy hour

Well, I'm slowly workin my way back after having my baby girl in December.

I predict a new recipe once a month, but don't quote me on that.

This pasta bake was just the thing to get me back in the saddle.

Easy and delicious.

1 box penne pasta

1 (15 oz) jar alfredo sauce

1 (24 oz) jar marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain.

Mix sauces together in a large bowl. Add the mozzarella and stir to combine.

Then add the cooked penne and toss to coat.

Pour pasta into 9x13 baking dish a cook at 350 for 20-25 minutes or until bubbly. Remove from oven, sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Ta da! We paired it with some asparagus coated in olive oil, salt, pepper, and parmesan cheese that I baked at 350 for 10 minutes and it was also delicious.





Shepherd's Pie

from onceamonthmom.com

This was surprisingly simple and good.

I just have to perfect my instant

mashed potato making skills.

1 lb ground beef, browned

1 can cream of chicken or mushroom soup (I actually used cream of celery and loved it)

12 oz frozen corn, or any veggie of your choice

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

2 cups mashed potatoes (I used the 4 servings from the instant)

1 cup shredded cheese

Mix browned meat with soup; season with salt, pepper, garlic powder and onion powder-or other seasonings to taste.

Layer meat mixture in bottom of 8x8 baking dish. Top with veggies.

Prepare mashed potatoes according to package directions. Spoon potatoes on top of veggies.

Sprinkle potatoes with cheese.

Bake at 350 for 25-30 min.

She also gives freezing directions:

After preparing Shepherd's Pie, do not bake. Instead, seal, label and freeze. To serve: Thaw in fridge, then bake as indicated above.

Lauren's Chicken Parmesean

this comes from the wonderful Lauren Opie

Here is the recipe she sent straight to me:

So this just might be my biggest secret in the kitchen ever. But my chicken parm is the yummiest, and probably one of the easiest things I make.

All you Need:

1 jar of your favorite spaghetti sauce. (This would be a good place for me to mention, it is so worth having a favorite jar of spaghetti sauce. Try every single one from the $1 a jar to the $8 a jar until you find one you love. I find the fewer ingredients the better. My personal fav is anything by Tuttorosso, but I'm afraid it may only be available regionally. It can often be found on sale for .99 a jar and it's the BEST!)
4 boneless skinless chicken breasts
Italian seasoned breadcrumbs
1 pkg mozzarella cheese
1 egg & a splash of milk
Enough olive oil to coat your pan
1 pkg whatever pasta you're diggin'

Mix egg and milk together. Dip chicken in egg/milk mixture. Then flop back and forth and coat it with bread crumbs. Heat oil in a skillet, and when it's hot (there's a neat little test you can do... flick a little drop of water into the pan of oil. If it jumps around and sizzles the oil is hot enough) throw in the breaded chicken. I usually start the pasta about now. Flip the chicken after maybe 7 minutes? Once it's looking nice and golden brown give them a flip. Then top each breast with a tablespoon of sauce, and sprinkle with cheese. Continue cooking until chicken is thoroughly cooked. Maybe another 7 minutes. Really depends on the thickness of your breasts. And I feel awkward using the word breast this many times in one paragraph, chicken's or not.

Drain spaghetti, add sauce, and top with remaining mozzarella cheese. YUM! Going to make this for dinner right now.

I can vouch for her that this was super yummy.

Loaded Baked Potato Soup

from Pearls, Handcuffs, and Happy Hour

Oh man, this is the best soup I've ever made.

The accessories really make it what it is.

Which is excellent. And easy.

1 30oz bag frozen, shredded hash browns

3 14oz cans chicken broth

1 can cream of chicken soup

1/2 cup onion, chopped

1/4 tsp ground pepper

1 pkg cream cheese (don't use fat free, apparently it won't melt)

In the crock pot, combine everything except the cream cheese.

Cook for 6-8 hours on low.

About 1 hour before serving, add cream cheese and keep heated until fully melted.

Serve with cheese, bacon bits, sour cream, chives and anything else you think might be good.

Crock Pot BBQ Chicken

I haven't eaten this yet,

but I was so excited about it

I had to share it.

from stick a fork in it

4-6 frozen boneless skinless chicken breasts (any recipe with frozen chicken is easily adaptable to thawed chicken)

1 bottle BBQ sauce

1/4 c vinegar

1 tsp red pepper flakes (if you don't have those, you can substitute Cayenne pepper cuz I guess it's the same thing)

1/4 c brown sugar

1/2-1 tsp garlic powder

Mix BBQ sauce with all ingredients listed under it.

Put chicken in crock pot.

Pour sauce over chicken.

Cook on LOW for 4-6 hours.

How easy was that?

Tater Tot Casserole

I'll probably double this the next time I make it.

It was super easy, though.

1 lb ground beef

1/2 onion, chopped

1 can cream of celery or cream of chicken soup (I prefer celery)

1 16 oz bag frozen tater tots

1 cup shredded cheddar cheese

salt and pepper

Preheat oven to 375.

Brown beef and season with salt and pepper. Add chopped onion; cook all together.

In casserole dish (a 9x9 worked best for me), mix beef and soup together. Top with tater tots.

Bake uncovered for 35 minutes.

Remove, top with cheese, cook 5 more minutes.