Crockpot Chicken

Ok who does not have this recipe? I swear everyone has this recipe, it is in every recipe book on this side of the Mississippi. Ok in Utah!!

CROCKPOT CHICKEN

4 chicken breasts cut into chunks
1 pkg. good seasons Italian dressing mix
salt and pepper
2 Tbsp. butter

Put chicken and butter into crockpot. Sprinkle with salt and pepper and dressing mix. Cook for 3 - 5 hours on low stirring occasionally. About 1/2 hour before serving add:

1 can cream of mushroom soup
6 oz softened cream cheese
1/2 cup water
1 Tbsp dry onions (can be omitted if you aren't into dried onions)
I beat these together before putting in crockpot, something about chunky cream cheese that makes me, blah)


Cook on low 30 minutes or until creamy. Serve over rice

Pasta with Fresh Tomato Sauce

I got this out of a recent family circle mag and we actually really liked it. Low calorie!!

Pasta with Fresh Tomato Sauce

1 pound penne (whole wheat)
2 Tbsp. extra virgin olive oil
2 cloves fresh garlic, minced
7 medium size ripe tomatoes (about 2.5 pounds), peeled, seeded and cut into 1/2 inch pieces (about 3 cups)
1 1/2 Tbsp. balsamic vinegar
1 tsp. Worcestershire sauce
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. tomato paste
1 Tbsp. chopped fresh basil
2 Tbsp. grated Parmesan cheese, plus more for serving

Cook Pasta according to package directions. Drain and set aside.

While pasta is cooking, heat 2 Tbsp of the olive oil in a medium -size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant.

Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil.

Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.

Zucchini Bread

Zucchini Bread


3 cups flour
1 cup sugar
1 Tbsp cinnamon
1 cup brown sugar
1 tsp. salt
1 cup vegetable oil
1 tsp. baking soda
1 Tbsp. vanilla
¼ tsp. baking powder
2 cups peeled and grated zucchini
3 eggs, beaten
½ cup chopped nuts (optional) (yuck)

Mix flour, cinnamon, salt, baking soda and baking powder together. Set aside. Beat eggs, sugar, brown sugar, vegetable oil and vanilla. Slowly mix in dry ingredients. Blend in grated zucchini and nuts. Pour into 2 greased and lightly floured 8 x 4 loaf tins. Bake at 325 degrees for 60 – 70 minutes. I like to use the cupcake pan for this and it makes it easy for the kids to get themselves.

Chicken Fajita Bake

Those Idaho Falls friends can sure cook. Emily passed this recipe on and we loved it. If you do not like peppers, maybe not the recipe for you.

Fabulous Chicken Fajita Bake

4 boneless skinless chicken breast
1 green bell pepper sliced thinly
1 red bell pepper sliced thinly
1 large yellow onion sliced thinly
8-8 inch flour tortillas
4 Tbs. McCormick Mesquite Grilling Mates Seasoning
2 Tbs. real butter
1 lb. shredded Monterey Jack Cheese (divided)
1 can Campbell's Cheddar Cheese Soup
2 cups Salsa (Jacks salsa from Costco is our favorite)
sour cream
Avocados
Fresh Jalapeno slices (we like the pickled fake bottled jalapeno, plus we don't have jalapeno accidents, long story)


Place chicken breasts in large zip lock baggie with Mesquite Seasoning and let marinate for 2 hours. No more than 4 hours. Grill chicken. Slice chicken thinly and set aside. Saute' peppers and onions in butter and soy sauce until tender. (As odd as it is the soy sauce is what makes these very tasty.) In medium bowl, mix together cheddar cheese soup and salsa. Pour one cup of the mixture over a 9x13 pan, spreading evenly. Roll equal amounts of chicken, 1/2 lb. of Monterey Jack cheese, peppers and onion in the 8 tortillas and place in a baking dish. Pour over the remaining soup/salsa mixture and top with remaining cheese. Bake at 350 degrees for 30 minutes and uncovered for 10 minutes or until bubbly and cheese is melted. Serve with sour cream, avocado, and Jalapenos if desired.

Garlic Chicken Farfalle

This is the newest addition to our family recipes. Everyone loved it. I was able to taste it at a friends house who had dinners brought in after having a baby. I had to have the recipe. Thank you Melissa Cantwell. So very good!! Oh and thank you Hilary for the great idea of cooking bacon out on the bbq (my house didn't smell) and if you haven't tried the pre-cooked bacon from costco you need to, so very easy, I use it in the morning for eggs and bacon - huge timesaver!!

Garlic Chicken Farfalle

16 oz. farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2-3 cloves garlic, crushed1 Tbsp. pepper (coarse)
1/2 cup butter
1 lb. bacon, crumbled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice (it is liquid and found by the bbq sauces)

Cook chicken and bottle of marinade in the crock pot on low for six hours (or two if you have crazy cooker like mine). Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese and crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.