Crockpot Bruchetta-Feta Chicken

This is a recipe that I made up, it was semi inspired by salsa chicken in a crockpot. This comes out so moist! I ended up using chicken tenders and it came out fine too. I also started using crockpot liners which are a godsend!

Crockpot Bruchetta-Feta Chicken

2 boneless skinless chicken breasts

approx 2 C prepared Bruchetta (I used Costco's Hannah Brand)

A couple of glugs of white wine

Sliced feta cheese ( slice as thin as you can from the block of feta) enough to cover the top of the bruchetta.

Place chicken in bottom of crock and season with a little salt and pepper. Spoon bruchetta topping over chicken, using enough to cover it. Pour a couple of glugs of white wine (or approx 1/2 c) over it and cook on high for 3 hours. A half hour before the dish is done, place sliced feta on top of bruchetta and continue cooking. The bruchetta makes a great sauce with the wine and oil, etc. This would be great over pasta.

Funfetti Cookies

I made the funfetti cookies that everyone always talks about---they came out great and were so easy!!! This basic formula would work with any cookie mix, I am going to try lemon next. I got the recipe off the side of the box.

Cake Cookies

1 box cake mix

1/3 C canola oil

2 eggs (I used 3 by mistake and added a little flour and they were fine)

Mix all ingredients together and drop by spoonfuls onto baking sheet. Bake at 350 degrees for about 9 minutes. Leave on the tray for one minute and transfer to rack to cool. Frost them if you like.

Here is a low cal version that I found on Trisha's One Tiny Pink Kitchen Blog that looked great!

1 box cake mix

1/2 c applesauce

1/2 c eggbeaters

Follow directions above (except it looks like she cooked them for about 12 minutes). Watch them closely after 9 ( : 1 ww point per cookie.

Oreo Truffles

I made these the other day, and wow! They were so good---hubby is eating too many and they are almost gone! The original recipe is from Recipe Zaar. any changes I made are in blue. Here are pictures of them before and after dipping in chocolate. Next time I make these I am going to use the mint oreos!

1 lb Oreo cookies (3 sleeves) keep about 4 or 5 aside to crush to top truffles.
8 ounces cream cheese, room temperature
1/2 teaspoon vanilla extract (I used 1 tsp)

1 lb milk chocolate

Using a food processor, grind cookies to a fine powder. I just put them in a lg. ziploc bag and crushed them with a rolling pin
With a mixer (I used KA mixer), blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Crush cookies that you set aside and sprinkle on top of truffles while chocolate is still melty.
Place on wax-paper-lined cookie sheet. Let cool (put in fridge).
Store in airtight container, in refrigerator.

Lemon Garlic Chicken

I had some leftover chicken and decided to make some lemon garlic chicken (I just threw this together, so measurements are approx)

Lemon Garlic Chicken (serves 2)

2 skinless boneless chicken breasts

asiago cheese, grated.

marinade:

2 cloves garlic, minced

juice of 2 or 3 lemons

zest of 1 lemon

2-3 Tbsp of EVOO

Place all ingredients for marinade bowl and whisk, and then place in large ziploc bag. Put chicken breasts in bag and marinade for at least 15 minutes or up to an hour (much more and lemon juice will start "cooking" the chicken. Either cook on grill or in pan. While still hot sprinkle some asiago cheese on top so it melts.

Pizza Quesadillas

These were good-and pretty easy--I used fresh mozzerella and it did not work out well---to milky and the water/milk just leaked out the sides, I would use reg sliced mozz from the deli next time:

Pepperoni Pizza Quesadillas (serves 2)

3 (8 inch) tortillas (I used south beach wraps, very healthy---but use whatever)

some sliced pepperoni (I used low fat)

sliced Mozzerella cheese (how ever much you want)(dont use fresh==see above)

tomato or vodka sauce for dipping(we used our leftover vodka sauce)

EVOO (I have a mister and highly recommend that for quesadillas)

Asiago cheese for sprinkling on top

heat oven to 200 to keep made quesadillas warm. Assemble quesadillas---lay tortilla flat and on one half place mozzerella cheese slices (or shredded) and place pepperoni slices on top and fold over tortilla, set aside. Make the other two and then spray olive oil on pan and heat on med, spray first side of quesadilla and put a little sprinkle of salt and cook in the pan over med until browned and then oil and brown the other side (make sure all cheese is melted inside) and keep warm in oven. Repeat with other two quesadillas. When finished sprinkle asiago cheese on top of each pizzadilla and place some pepperoni and broil until cheese is melted. Serve with warm sauce on the side for dipping.

Zuppanitz (soup of nothing)

This is a polish soup that my grandmother used to make and we have always made. Great to use up extra veggies you have on hand--it is also called garbage soup, because you can use all the veggies that are kind of old that you would otherwise throw away. It is a great soup for a cold night with a grilled cheese! The picture has a dumpling in it.

2 tablespoons extra virgin olive oil
3 stalks celery, chopped finely
3 large new potatoes, peeled and chopped
1 large carrot, chopped
1 small onion, chopped
7 cups water
5 vegetable bouillon cubes
5 whole allspice
2 pinches thyme
3 bay leaves
3 tablespoons butter
2 tablespoons flour

add oil to stock pot over medium heat.
add chopped onion and celery.
heat over medium heat for about 5 mins (or until tender).
add water and bouillion cubes.
add all veggies and spices.
cook about 20-30 mins until all veggies are very soft.
in small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a rew. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.
Yum!

Creamy Tomato Mac and Cheese

This recipe is the one my Dad always made for me growing up and it is still my fave! It is VERY easy! It makes it's own sauce

Creamy Tomato Mac and Cheese

1 Can Campbell's Tomato Soup
1 Can (use soup can) milk (any kind but skim, I use 1 %--whole works best)
2 C dry elbow Macaroni
an 8 oz. block of Colby Jack, shredded **Do not use white cheddar, it clumps**

Preheat oven to 350 degrees. Boil macaroni in salted water for about 8-10 minutes, drain. While pasta is cooking whisk together tomato soup and milk in a casserole dish and add most of cheese (just save enough for sprinkling on the top). Add macaroni and mix, sprinkle remainder cheese on top. I usually sprinkle some sea salt on top. Bake covered for 30 minutes and then take the cover off and broil until top is golden. You may need salt on the mac once it's done, it is not very salty at all.

God Bless Registries!!!!

We got a very belated wedding gift the other day....A 6 bottle Wine Fridge!!! So excited!! It is a Cuisenart from Williams Sonoma, so far it is great and only uses as much energy as a 100 watt lightbulb. I love it!!!

Pasta Meal!

Well, tonight it was Pasta Night and we had cheese tortellini with vodka sauce, steamed broccolini with garlic butter sauce, leftover mushroom chicken and a pizza roll with garlic compound butter (also used the compound butter for broccolini). The Vodka sauce makes a lot of sauce!!! You may have some extra. And it is spicy! Decrease red pepper flakes if you like it mild.

Cheese Tortellini with Vodka Sauce

Cheese Tortellini (we used Costco, not sure how much---3 cups or so)

Vodka Sauce: looked at a bunch of recipes and made this one up from what I liked from each

1/2 C Vodka

1 T red pepper flakes

**Soak red pepper flakes in vodka for 1 hour

2T Fresh Basil, chiffonade

2 T EVOO

2 cloves garlic, minced (more if you like it really garlicky)

1 lg can crushed tomatoes (28oz I think)

1 T tomato paste (I use the tube)

1 C heavy cream

1 C romano cheese, grated very fine

1/2 stick of butter, cut into cubes

Saute EVOO and garlic for about a minute or so, be careful not to burn garlic. Add tomatoes, tomato paste and vodka/pepper mixture from above. Simmer for about 30 minutes. Add cheese, cream and butter. Cook on low 10 more minutes or so (make sure all butter is melted). Serve over pasta with fresh basil

Garlic Compound Butter (from http://www.allrecipes.com/ )

1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. Place in wax paper and roll up so it is a long roll of butter and then refrigerate. It makes it easy to slice little pieces off.

Pizza Rolls (I cheated on this one)

1 can pizza dough (Pillsbury)

Olive Oil

Sea Salt

Roll out dough and cut with pizza cutter into squares and roll into balls (doesnt have to be perfect) and then place on greased cookie sheet and spray with olive oil (I have a mister) and sprinkle a little sea salt on them. Bake for about 15-18 minutes on 400 degrees. These are so great!!

I am a fake pumpkin bread maker!

Ok, Ok, I know you all are busy making homemade pumpkin EVERYTHING! But I was feeling very lazy tonight and just bought a Pillsbury Quickbread mix...for Pumpkin Bread...it is surprisingly yummy!!!!

Crockpot Mushroom Chicken

I made this last night for dinner and it was so great! I got the original recipe from a great website called: http://www.my-crockpot-recipes.com/ but I modified it a bit (I never follow a recipe). Those modifications are in bold. The only thing I would do differently next time is use an extra pkg of mushrooms. I served it with roasted sweet potatoes and steamed green beans.

Mushroom Chicken in a Crockpot

1 lb boneless skinless chicken breasts (I used 2 large chix breasts and they equaled about 1lb total)

1 pkg chicken gravy mix (the powdered kind)

1 C White Wine (I used dry sherry, and used half to saute the mushrooms and 1/2 in the crock)

1 can cream of mushroom soup (I used cream of chicken)

8 oz cream cheese (I used 6 oz of low fat cream cheese)

1 pkg sliced mushrooms (use two!!!)

1-2 cloves garlic

1 T EVOO

garlic powder and onion powder (your pref--I used a couple of shakes of each)

Saute garlic 1 min in EVOO and add mushrooms and saute another minute, add 1/2 C dry sherry and salt and pepper and cook until there is very little liquid left. In the meantime, place chicken breasts in the bottom of crock and season with salt and pepper, onion and garlic powder and sprinkle dry gravy mix over chicken breasts (I only used about 1/2 the pkg), turn heat off of mushroom mixture and add can of cream of chicken soup and 1/2 c dry sherry and whisk until combined. Pour over chicken and set crock on high for 3 hours. In the last 1/2 hour add cream cheese, cubed and recover and cook for remainder. When done check the chicken for doneness and remove from crock. Whisk sauce together and serve over chicken.

Girl's Night

I had a girl's night Saturday---it was so fun---the menu was "crack dip", spinach dip in the bread bowl, cheese, pepperoni and crackers, chips and salsa, roasted red pepper and feta hummus with pita chips, white bean and tomato bruchetta, and key lime cheese ball with graham crackers. A friend brought cake (I love cake) and there was lots of wine!!!

Crack dip aka Buffalo Chicken Dip

I got this recipe from many sources, but Im going to reference this blog:

http://nowthatswhatscooking.blogspot.com/2007/06/crack-dip-aka-buffalo-chicken-dip.html

I made a few adaptations. I made this for a girl's night and they loved it and my co workers loved it Monday too!

Buffalo Chicken Dip

4 C cooked shredded chicken (I used the breast meat of a rotisserie chicken)

8 oz buffalo wing sauce

16 oz low fat cream cheese, softened

8 oz ranch dressing (I used Hidden Valley Buttermilk Ranch)

8 oz crumbled blue cheese

8 oz shredded low fat cheddar and monterey jack cheese blend

Mix all ingredients except for 1/2 of the shredded cheese. Put in casserole dish, and sprinkle remaining cheese on top. Bake at 325 for 35 minutes covered with foil and then take foil off and broil another few minutes until all cheese on top is melted. Serve with tortilla chips, celery and bagel chips

Pulled Pork in the Crockpot

I made the rootbeer pulled pork---it was a hit with my husband---Im not a pork fan, but it was really easy. I made some minor adjustments with amount of root beer, here is the recipe. Too many blogs to credit.

Root Beer Pulled Pork

2 (20oz) bottles of Root Beer

1 lb Pork Loin

1 bottle your fave bbq sauce

Place the pork loin in the crockpot and pour the rootbeer over it. Cook for about 6 hours on low. Take pork loin out of crock and shred with two forks. drain crockpot and clean out---then put pork back in and pour bbq sauce over top and cook another 1 1/2 hours on low. I put it on hamburger buns and served with coleslaw.

Black Bean and Corn Salad

1T EVOO
2T red wine vinegar
1T dijon mustard
1 tsp curry powder (or cumin--your choice)
1/3 c chopped cilantro
15 oz can black beans, rinsed and drained
1/2 c froz sweet white corn
2 plum tomatoes, seeded and chopped
cheese and or shredded chicken optional

Mix first 4 ingredients for dressing, set aside. Combine cilantro, black beans, corn (do not need to thaw unless serving immediately), tomatoes. Mix dressing with black bean mixture. You can also put in chicken or many different kinds of cheese, or even jalepeno. This is very low cal, filling and yummy!