Italian Shredded Chicken

This recipe is THE BEST! I absolutely love it. It is super easy to make and I cannot find the words to mention how delicious it is. Try it for yourself and see. Thanks Jenny!

4 boneless, skinless chicken breasts
1-1/2 oz pkg. onion soup mix
1/4 t. garlic salt
1/4 cup italian salad dressing
1/4 cup water

4 sandwhich buns
garnish: lettuce, sliced cheese, sour cream or ranchdressing

Place chicken in a slow cooker: sprinkle with soup mixand garlic salt. Pour dressing and water overchicken. Cover and cook on low setting for 8 to 9hours. Remove chicken and shred with 2 forks: returnto slow cooker. Serve with a slotted spoon on buns:garnish as desired.

Another Cheesy Potatoe Dish

Totally not good for you, but they are yummy. We use miracle whip and it gives it a nice tang. Thanks Cindy.

1 bag of frozen hash brown potatoes
1 stk margarine/butter
1-2 slices of chopped onion
1 8 oz jar cheez whiz or Velveta
1 C mayonnaise/miracle whip
1 C milk
Bacon Bits

**You can use 1/4 C horseradish in place of the mayonnaise/miracle whip it you want even more zing. The more mayo the more bitter.

Melt buter in skillet and add chopped onion. Cook until onion is clear, add cheese, milk, then mayo. Stir. Pour over potatoes in baking dish and bake 350 for 45 min. 5-10 min before end of cooking add bacon bits to top.

Easy Cheesy Potatoes

These potatoes are very yummy. One of my faves. Thanks Mom!

2lb bag of frozen cubed potatoes
2 cans cream of Potato Soup
1 16oz Carton of sour cream
4 cups shredded cheese, I use a mix of Colby/jack cheese


Bake @ 400 degrees approx 45 minutes or until brown and bubbly.

This recipe can also be cut in half if needed.

Love Dip

Thanks Molliedb for the recipe.

1 (8Ounce) package cream cheese, softened
1/4 cup tomato salsa
1 teaspoon cayenne pepper
1/8 teaspoon white pepper
1 teaspoon minced garlic
1/4 teaspoon crumbled dried tarragon or 2 leaves fresh tarragon
1/4 teaspoon salt
1 teaspoon chopped cilantro
1/8 teaspoon lemon juice

Throw all the ingredients except lemon juice in a blender and mix until smooth. Add lemon juice to taste. Goes well with crackers, bread, tortilla chips, vegetables, chicken and fish.

Hawaiian Pasta Salad

Makes a ton and is better the next day - Thanks MeggieC2B

Boil 1# of penne pasta. While it's cooking chop into bite sized pieces: a hunk of ham or turkey ham and some celery, and put it in a bowl. Drain a can of pineapple chunks (reserve the juice) and dump that in the bowl too, along with a bunch of seedless grapes (red or green, depending on your taste). For the sauce, soften a package of cream cheese (you can use the reduced fat kind, it won't make any difference), and stir in some of the pineapple juice and about 2 tbs of sugar. (It should be kinda thin and a little lumpy.) Drain the pasta and dump it in the bowl with the fruit and ham, then pour the sauce over the top and stir (the hot pasta will melt the remaining cream cheese lumps). Then drain a big can or 2 of mandarin orange slices and stir those in.

Frittata

This is a good family meal - even for the teeny tiny ones. You can pretty much add anything you want since the main ingredient is the eggs. All the meat, veggies, cheese, and pasta are optional depending on your taste. You can even do a sausage, bacon, ham one if you want to keep it more as a breakfast item. Thanks MrsAmers and Heather for the recipe!

EVOO (Extra Virgin Olive Oil)
Garlic
Potatoes - cubed
variety of veggies (broccoli, cauliflower,etc)
salt
pepper
basil
8 eggs - beaten
Pasta - cooked (any variety)
shredded cheese (any variety)
Meat (cubed ham, sausage, etc.)

Sautee garlic in EVOO, add cubed potatoes, once the potatoes are browing add veggies and some more EVOO, salt, pepper and basil. A few minutes later add the cooked pasta and the eggs. Stir to make sure the egg is well distributed to hold it together. Sprinkle the top with shredded cheese, reduced the heat to medium-low and cover the dish. Cook 10-15 minutes until egg is done.
You can try a variety of vegetables, pastas, cheeses and spices or just use up leftovers in the refrigerator.

Chicken Pot Pie

2-4 boneless skinless chicken breasts, cut up and cooked (I blanch them usually)
1 cup frozen corn
1 cup frozen peas
1 cup frozen broccoli
1 can cream of potato soup
1 can cream of chicken soup
1 can refrigerated biscuits (I used the cheap kind...not the grands)

In a large pot combine chicken, veggies and soup. Stir together and heat just until hot. Pour into a casserole dish. Top with refrigerated biscuits. Cook in a 375 oven for 20 minutes. (Basically follow biscuit cooking instructions.)

You can add/change veggies as desired.

Roast - Crockpot

one 2-3 lb chuck roast (or other pot roast
)3-5 medium potatoes cut into chunks
2-3 carrots, peeled and cut into chunks
one can cream of mushroom soup
one can of water (use soup can)
one packet onion soup mix

place carrots and potatoes at the bottom of the crockpot, place the meat on top. Mix the water, soup and mix together, and pour over all. cook on low all day.

French Onion Soup

FRENCH ONION SOUP LIKE PANERA BREAD

FOR THE ONIONS:
1/4 cup butter
4 medium yellow onions, sliced

FOR THE SOUP:
2 cans (14 oz each) (Swanson) beef broth
3/4 cup (Swanson) chicken broth
3 tablespoons all-purpose flour
1 1/2 cups water
1 tablespoon ketchup
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
2 drops Tabasco sauce

FOR THE GARNISH:
Focaccia (or other bread) (for croutons)
shaved Asiago Cheese

TO PREPARE THE ONIONS:
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown.TO MAKE THE

SOUP:
Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes.TO MAKE THE

CROUTONS:
Preheat oven to 425 degrees F.Slice focaccia bread (or any bread you want to use) into 3/4-inch thick slices. Butter both sides of those slices, then cut the slices into bite-size cubes. Bake the bread in a 425 degree oven for 15 minutes or until crispy. TO SERVE:Serve the soup super hot with a handful of croutons floating on top followed by a couple tablespoons of shaved Asiago cheese.

*You can use a potato peeler to shave the Asiago cheese by dragging it over the edge of
the cheese wedge.

Servings: 8

Cake Balls

You can do any combination of cake-frosting mix that sounds good to you!

Make cake according to directions on box
Crumble cake and mix with tub of frosting/icing
Roll into balls (makes about 50)
Refrigerate to harden
Dip cooled balls into any type of melted chocolate.

Keep refrigerated or frozen.

Oreo Balls

1 Pack of Oreo's (I used low fat)
1 package of room temp cream cheese ( I used low fat)
Mix together (very messy) then coat in any kind of melted chocolate. (I used mint andies chocolate)

Keep refrigerated or frozen

Chicken Parmesan

1 pkg. chicken breasts
1 box Italian Shake and Bake
1 pound pasta (I use egg noodles or last night I used the tube ones)
2 small cartons whipping cream
1 jar pasta sauce (or you can make your own)
cheese

Pound out chicken breasts if they are too thick. You can have them as thick or thin as you like. I try to make sure they are at least big enough to cover a 9 x 13 dish. Coat with shake and bake. I generally use the whole box for this recipe. Brown in olive oil in a skillet. Set aside.

Cook pasta according to directions on box. Pour in the bottom of a 9 x 13 dish. Pour whipping cream over the pasta. Grind pepper over the pasta to taste. I also sprinkle dried onion flakes over the top of it, as well. Place chicken breasts over pasta covering as much of the pan as possible. Pour marinara sauce over the top.

Cover with aluminum foil and bake for 30 minutes at 350.

Uncover and cover with cheese. I usually use a mixture of Italian, Parmesan, and Mozzarella. Bake uncovered for another 30 minutes or until cheese is brown and bubbly.

Puff Pastry

1 package Pepperidge Farms Puff Pastry (in the freezer section-Phyllo doesnt work)
1 box instant pudding (whatever flavor you like)
12 oz heavy cream
powdered sugar for dusting

thaw puff pastry per package direction, cut each sheet into 3 strips (follow fold seams) and cut each strip into 6 rectangles (you should get 36 rectangles)

place on ungreased cookie sheet and bake for 12-15min until golden brown

let cool slightly and split each rectangle in half (top and bottom) cool completely

Mix pudding mix with heavy cream and fill puff pastries (I use a ziploc bag with the corner cut off)

dust with sugar

Sopapilla Cheesecake

2 blocks cream cheese
1 1/2 c sugar
2 tsp cinnamon
2 cans crescent rolls
1/4 c water

Beat blocks of cream cheese and 1 c sugar in a mixer. Add the water to help soften. In a 9x13 greased pan, unroll 1 can of crescent rolls and lay flat as a bottom crust. Take a spatula and spoon cream cheese mixture evenly onto bottom layer of crescent rolls. Sprinkle with 1 tsp cinnamon. Unroll second can of rolls and lay flat on top as top crust. Sprinkle with remaining sugar and cinnamon.

Bake at 350 degrees for 30 minutes or until golden brown.

Salsa Chicken - Crockpot

1lb boneless chicken breasts
2 cups of salsa
packet of taco seasoning
1/2C water

Cook on low 6-8 hours. Either shred with forks or leave breasts whole. Can be used to make chicken tacos, nachos, or wraps. You can also serve alone with spanish rice and/or beans. Garnish with a bit of mozz cheese and sour cream.

Kalua Pork and Cabbage - Crockpot

Rinse a pork roast, cover in Sea Salt and 1/4 cup liquid smoke, wrap in foil, pour 1 cup water in crock pot, place roast in there and cook on high for 8 hours or so. I add a head of cabbage cut into wedges for the last hour and I serve it over jasmine rice with hawaiian sweet rolls. Its not exactly like the real thing but very close.

Tender Turkey Breast - Crockpot

4-5 pound bone-in turkey breast
Add a little chicken broth and cook on low for about 8 hours.

It's the most tender turkey you'll ever eat. If you're ambitious, shread up the turkey, put it back in the crockpot with a little chicken broth, add some Montreal steak seasoning and serve on buns.

Another Pork Sandwich - Crockpot

2-3lb pork roast
12oz bbq sauce (I like Jack Daniels)
12oz can root beer

Cook on low for 6-8 hours. Shred pork and serve on rolls.

Another Roast - Crockpot

2 lb roast
mccormicks au jus mix
minced onion flakes
1 cup water
1 cup cooking wine

Cook on low 6-8hrs

Chicken and Stuffing - Crockpot

4 boneless, skinless chicken breasts
1 can cream of chicken, celery, or mushroom soup
1 2/3 c. water
1/4 c. milk
1 box stuffing mix

Place chicken in slow cooker. Combine soup and milk. Pour over chicken breasts. Combine stuffing mix, seasoning packet and water. Spoon over chicken. Cover and cook on low 6-8 hours.

Chicken Pot Pie

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces (I use precooked chicken)
1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing
8 oz. (1 pkg.) Neufchatel Cheese, cubed
4 Tbsp. flour
1 cup fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen mixed vegetables
1 refrigerated pie crust (1/2 of 15-oz. pkg.)
PREHEAT oven to 375°F. Cook chicken in dressing in large skillet on medium heat 2 min. Add Neufchatel cheese; cook and stir until melted. Add flour to broth and add mix to skillet; mix well. Add vegetables; simmer 5 min.
POUR mixture into casserole dish. Arrange pie crust over filling; flute edges. Cut four slits in crust to allow steam to escape.
BAKE 40-45 min. or until crust is golden brown.

Jambalaya - Crockpot

large onion - chopped (1 cup)
1 medium green bell pepper - chopped (1 cup)
2 medium celery stalks - chopped (1 cup)
3 garlic cloves - finely chopped (I used the minced jar stuff)
1 can (28 ounces) diced tomatoes - undrained (I used one can regular diced and 1 can Rotel with green chiles)
2 cups chopped fully cooked smoked sausage sliced
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce (used Tabasco)
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker. 2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.

Pot Roast - Crockpot

5-6 lbs. pot roast
2 cans cream of mushroom soup or 2 cans French Onion Soup (my favorite)
1 packet dry onion soup mix (if not using french onion soup)
1-1/2 cups water
4 med potatoes cut in half
bag of baby carrots

Put soups and water in crockpot, stir until combined. Put roast and veggies in crockpot and ladle mixture over roast. 8-9 hours on low or 4 on high.

Italian Chicken

Chicken breasts
Kraft Catalina Salad Dressing
Fresh cracked pepper

Coat chicken with dressing and pepper to taste. Let sit for 20 minutes to an hour in the fridge. (or longer). Grill or bake at 350 for 1hr.

Chicken Casserole

2 boneless skinless chicken breasts - cubed
1 can cream of whatever soup (whatever you like)
1 can (use cream of soup can) milk or chicken broth
10 oz bag of frozen mixed veggies (corn, carrots, peas, etc)
3 cups instant or real mashed potatoes (prepared)

sautee chicken in olive oil until just cooked, add soup, broth and veggies mix well continue cooking until veggies and soup are hot and chicken is completely cookedserve over mashed potatoesor pour chicken mixture into casserole dish and top with mashed potatoes and dot with butter or margerine bake at 350 for 15 minutes or until top is starting to brown!!

BBQ Chicken Sandwich - Crockpot

4 chicken breasts
Kraft Hickory BBQ sauce

Put chicken in crockpot cover with BBQ sauce. Cook for ~6hrs on low. Use mixer to tear apart chicken. Serve on buns with coleslaw from the deli

Fruit Cobbler

1 cup self rising flour
1 cup sugar
1 cup milk
1 stick of butter
1 can fruit pie filling

Take the stick of butter and melt in the oven as it preheats. Mix flour, sugar and milk and pour into pan with melted butter. Drop in fruit, DO NOT MIX!!!!Bake at 350 degrees.

Beer Bread

3 cups self rising flour
1 cup sugar1
12oz beer (your choice, I have used Bud Light and Miller Light so far and liked the Miller Light better. Each kind of beer will give a different taste and fluffyness)
1 stick butter

Mix flour, sugar and beer, put into loaf pan. Melt butter and pour on top of batter in loaf pan and bake for about 55 minutes at 350 degrees.

Sausage Casserole - Freezes easily

Freezes really well.....
1 lb sweet hot Italian sausage- ground
1 medium onion, chopped
3 cloves garlic - minced
2 26oz jars marinara sauce
6 Tbsp bottled basil pesto
1 lb penne pasta
1/2 lb mozzarella cheese
1 Cup parmesan cheese1
bag (6 oz) spinach (frozen, thawed, works fine)

In large non-stick skillet, cook sausage on medium-high heat,breaking up meat, until meat no longer is pink, 5 minutes. Add onion,stirring constantly until onion is softened, about 5 minutes. Addgarlic, cook 1 minute. Add marinara sauce, simmer over medium heat 10minutes. Stir in pesto. Set aside.2. Cook penne according to package directions3. Heat oven to 375. Coat 13x9 dish with non-stick cooking spray. Spreadthin layer of sauce over bottom of dish.4. In large bowl, combine cooked penne, remaining sauce, cheese, 3/4 Cparmesan and the spinach. Spoon into baking dish. Sprinkle the remainingparmesan over the top.5. Bake at 375 for 30 minutes

PB Balls

1c sugar
1c peanut butter (I have heard JIF works the best)
1 egg
1tsp vanilla
Bake at 350; 10-12minutes

Coke Chicken - Crockpot

1 cup ketchup
1 can coke or diet coke
chicken breasts
Put in crockpot on low; 4-6hrs

Italian Pasta - Long, but easy

Okay, ladies...this is long, but its easy. I did it with the San Marzano tomatoes and its SO worth it. Also, its HUGE, so you can cut it in half if necessary. I can PROMISE any mommy on here that you will impress the pants off of your DH's (um, maybe even LITERALLY!). This is delish...its Rachael Ray's recipe. Except for the bread...that's my own.3 tablespoons extra-virgin olive oil, 3 turns of the pan 3 cloves garlic, finely chopped 1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano) 1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional Coarse salt A handful fresh basil leaves, torn 1 pound ziti rigate, with ridges 2 tablespoons butter 2 tablespoons all-purpose flour Freshly ground black pepper A generous grating nutmeg 2 cups whole milk 1/2 cup shredded asiago cheese 1/2 cup shredded Parmigiano-Reggiano 1 cup sliced fresh mozzarella Crusty bread, to pass at table

Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more. Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes. Serve immediatelyGarlic crostini1 loaf french or artisan bread, sliced1 garlic cloveExtra Virgin Olive OilSea Saltpreheat broiler on low. Place bread slices on baking sheet, drizzle with olive oil, grind fresh sea salt (LIGHTLY) on to the bread. Broil on low until the bread is golden and slightly crunchy. Remove from broiler. Crack garlic clove (to peel and release oils) and slice into two pieces. Rub a piece of garlic clove on to each slice of bread, change to the other piece of garlic when necessary. Serve immediately. You can add fresh grated parmesan on top, if you like.

Chicken and Rice Casserole

3-4 cups chopped chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 cup uncooked rice

mix together and put in pyrex dish. Bake at 325 for 45 minutes or until not very watery.

Pork Chops and Rice

2-4 pork chops
1 cup rice
2 cups water
1 packet onion soup mix

put pork chops in 9x13 pan, pour rice and water around (scrap rice off top of pork chops). Sprinkle onion soup mix over. Cover with foil and cook at 425 for 30 minutes.

Easy Cheesy Chicken - Crockpot

chicken breasts
Can of cream of mushroom soup
Can of cream of Chicken soup
cheddar cheese
potatoes (optional)
sour cream (optional add at end)
place in crockpot on low for 8 hours

Shredded Beef Sandwich - Crockpot

lb. Rump roast
2 celery stalks
1 chopped onion
1/4 C Soy sauce (I like it salty so I add more)
1/4 C water
cover roast with mixture, cook on low for 8-10 hours. Serve on hard rolls (or whatever you like) with mozz. cheese

Creamy Crockpot Chicken

2-4 boneless skinless chicken breasts, cut into chunks
one can cream of chicken soup
one packet onion soup mix
one container sour cream
dump all in crock pot and cook on low for 8-10 hours
Serve over egg noodles or rice (can be tossed in the last hour and turned to high)

Baked Manicotti

Makes:6 servings, two manicotti each

2 cups spaghetti sauce, divided
1 egg, lightly beaten
1-3/4 cups POLLY-O Original Ricotta Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup pesto
12 manicotti shells, cooked, rinsed in cold water
PREHEAT oven to 350°F. Spread 3/4 cup of thespaghetti sauce on bottom of 13x9-inch baking dish.Mix egg, cheeses and pesto until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag.
FILL manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining 1-1/4 cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.

Hawaiian Chicken - CrockPot

Hawaiian Marinade (Mrs. Lowry's) + med can of pineapple chunks (juice and all) + chicken breast (or pork)
throw in crock pot on low for 4-6hrs. About 20 minutes before serving add 1-2tbs of flour and stir to thicken sauce (you can skip this step if you want, add more flour the thicker you want it)

Kraft Easy Meatloaf

2lbs of groud beef or turkey
1 box of chicken stuffing
1 cup of water (or low sodium chicken broth)
2 eggs and 1/4c. of bbq in the mixture and also brush bbq sauce on top for a nice glaze.
bake for an hour at 350