~Italian Chicken Dinner~

What you need:

2 lbs boneless skinless chicken breasts

11/2 c Mozzarella cheese, shredded

1/4 c Parmesan cheese, grated

8 oz can tomato sauce

6 oz can tomato paste

2 garlic cloves, minced

1/3 cup onion, diced

1 t sugar

2 t dried oregano

1/2 t dried basil

2 T olive oil

cooked spaghetti, fettuccine or noodles of choice

salt and pepper to taste

What you do:

Heat oil in a large skillet over medium high heat.  Salt and

pepper chicken, add to skillet and brown on both sides.  Place

chicken on the bottom of a 3.5 quart or larger crock-pot.  

Add all remaining ingredients except for cheese and noodles to

a medium bowl and mix.  Pour mixture over chicken and cook,

covered, for 6 hours on low.  Sprinkle cheese over chicken and

continue cooking, covered, until cheese is melted.  Serve over

hot cooked noodles.

~I would suggest putting some extra tomato sauce in it as I would have liked it better a little thinner and saucier...but it was super easy & delicious~

~Cookies & Cream Trifle~

Oreo Goodness, a Cookies and Cream Trifle

Ingredients:

1 bag of Oreo cookies

8oz of cream cheese

1/4 cup of softened butter

1 cup of powdered sugar

3 cups of milk

2 small boxes of instant vanilla pudding

1/2 teaspoon vanilla

12oz container of cool whip

Mix together the cream cheese, butter, powdered sugar and vanilla together.

In a separate bowl, mix the pudding and milk together and chill until set.

While chilling, crush oreo cookies in a food processor (I used a Ninja)

Once the pudding is chilled, fold in the cool whip.

Mix pudding mixture with cream cheese mixture.

Place a thick layer of the pudding mixture in the bottom of a trifle bowl. Then add a layer of crushed oreo cookies. Continue this until bowl is filled.

Let set in fridge for at least 1 hour.

This is also AMAZING as a frozen dessert.

Chicken Spaghetti

♥Chicken Spaghetti♥

♥Ingredients♥

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

1/4 cup Finely Diced Green Pepper

1/4 cup Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper

 Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

♥Directions♥

1. Cook 1 cut up fryer and pick out the meat to make two cups. 

2. Cook spaghetti in same chicken broth until al dente. Do not overcook. 

3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

4. Place mixture in casserole pan and top with remaining sharp cheddar. 

5. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

~Chicken Crescent Rolls~

Ingerdients:

2 cans of low fat refrigerator crescents

1 can of healthy low sodium cream of chicken soup(26oz)

1 cup fat free cheddar cheese

2 boneless skinless chicken breast

Directions:

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

~Single Serve Deep Dish Chocolate Chip Cookie~

Ingredients: 

1 tbsp butter melted

1 tbsp white sugar

1 tbsp brown sugar

3 drops of vanilla 

pinch of salt

1 egg yolk

1/4 cup flour 

2 tbsp chocolate chips

Directions : 

MICROWAVE 40-60 SEC IN A CUP OR BOWL 

Viola! Single serving deep dish chocolate chip cookie! 

~Crock Pot Ranch Pork Chops~

Ingredients:

1 package of boneless pork chops

1 can of Cream of Chicken soup

1 packet dry Ranch dressing mix

Directions: 

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.

Cover and cook on high for 4 hours OR Low for 6 hours.

~Potato Soup~

Ingredients:

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces

1/2 regular package uncooked bacon, finely diced

1 medium onion, diced

1/4 bunch celery, diced

8 cups milk

4 cups water

4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)

1 teaspoon salt

1 teaspoon black pepper

3/4 cup salted butter

3/4 cup flour

1/4 bunch freshly chopped parsley

1 cup whipping cream

***For garnish:***

Shredded cheese

fried bacon bits

chopped green onions

Directions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!