Chicken With Broccoli, Rice And Cheese In The Slow Cooker

If you're all about comfort food, this recipe is for you.  I absolutely love the cheesy goodness in this dish, it's easy and it's super yummy; and the best thing about it is you throw it altogether in the morning before you leave for work and it's ready when you get home. 

This one is so creamy and delicious, I double the recipe and freeze one for later.  Which I might add, is just as good warmed up as the first time around. Don't shy away from freezing meals for those days when you just don't feel like making anything, and we ALL have those days.  It saves time and money and also feeds the hungry masses with no complaints.

Family friendly and so tasty, there may not be any leftovers to be found.

This recipe  serves a family of 6. 

What You Need:

Cooking spray

1 1/2 cups uncooked instant white rice

1 1/2 lbs skinless, boneless chicken breasts halved, I throw chicken in raw

2 cups shredded cheddar cheese

2 cups fresh broccoli florets (16 oz bag if using frozen)

3 large carrots , sliced (about 2 1/4 cups) May use 2 cans if preferred, drained, if you don't love carrots reduce this to 1 to 1 1/2 cans)

1 can (10 3/4 ounces)  Condensed cream of chicken and mushroom soup (Any brand, if you can't find this combination, substitute 1 can of cream of mushroom or 1 can of cream of celery)

1 can (10 3/4 ounces) Condensed cream of chicken soup

1 1/2 Cups of water

What To Do:

Spray a 5 or 6 quart slow cooker with cooking spray. Place the rice in the slow cooker. Layer the chicken, 1 cup cheese, broccoli, carrots, soups, followed by the rice and the remaining cheese. Pour the water around the edges of the slow cooker, do not stir.

Cover and cook on LOW for 6 to 8 hours or until the chicken is cooked through. Stir the rice and vegetables before serving.

Enjoy!

If You Are Doubling:

I have a 6 quart slow cooker that I use for this recipe, now if you are doubling this recipe, which I did as well, prepare for it to expand quite a bit. So don't use any smaller size; again, this is only if you are doubling it.

Spray the inside of a 9 x 13 baking dish and spoon mixture into it.

Cover with aluminum foil, I always write the date as well as what it is.  Cover with a plastic lid and pop in the freezer. The meal should be just fine for up to 3 months, I never leave anything in after that time period; usually because I need to use it sometime before then.

When you are ready to have this delicious meal again:

Preheat oven to 400

Remove from freezer, remove plastic lid and foil.

Sprinkle 3 Tbs of plain bread crumbs, over top of frozen meal and drizzle with 2 tbs of melted butter or margarine.

Pour 1/4 cup of water around the edges of the dish, be sure to save enough to distribute evenly.

Cover with foil vented for 1 hour and 45 minutes or until bubbly.

Uncover and bake for an additional 15 minutes or until breadcrumbs are crunchy.

Enjoy, Again!!

Golden Parmesean Potatoes

Ok, this tantalizing potato dish is so easy and so good.  It was always a popular dish when I was growing up and I've continued the tradition.  My kids love them and the Hubby does as well.  I've tried to "tweak" the recipe a few times to see if I could make it better than my Mom's, but to  no avail, I've always gone back to the tried and true method of my Mom's.  Don't you hate it when your mom is always right?  However, in this case Mom Knows Best.

What You Need:

6 Medium Potatoes
1/2 to 3/14 cup grated Parmesean Cheese
3 Tbs Flour
1/2 tsp of pepper
3/4 to 1 tsp of salt - your preference
1/2 cup of butter
9 x 13 baking dish
1 gallon size ziploc bag

What To Do:

Preheat Oven to 375

Melt butter and pour into bottom of baking dish.

Peel and dice the potatoes into approximately 1" to 1 1/2"cubes.

Rinse the potatoes in a colander, let excess water drain, you want the potatoes a little moist, so the flour and cheese mixture will adhere nicely.

Mix together cheese, flour, salt and pepper in the ziploc bag, then pour in potatoes.  Seal bag and mix all of the potatoes with cheese mixture until well coated.

After potatoes are covered with cheese mixture, pour into baking dish.

Bake uncovered for 45 minutes, then turn all of the potatoes over, they will be nothing but a crunchy golden goodness, makes my mouth water just thinking about it.  Cook another 30 to 35 minutes until the poatoes are tender enough for a fork to go into.

Serve with your favorite pork chop or chicken recipe with a nice salad. 

Enjoy!

Cheddar and Kielbasa Filled Croissants

This is SOOOOO good and just as easy.  It would be so good as an easy after school snack or as an appetizer or just as a lazy day meal.

What you need:

1lb of kielbasa

1 tube any brand 8 count ready-made croissant dough

1- 1 1/2 cups cheddar cheese

Cooking spray

Pre-heat oven according to croissant package.

What to do:

Cut kielbasa into 3" pieces then slice in half

Lightly spray cookie sheet

Unroll croissants

Place 1 small handful of cheddar cheese in center of dough, place kielbasa horizontally on dough, then roll down from the widest edge to the narrow edge.

Place on cookie sheet and bake for approximately 12 to 14 minutes, until dough is golden.  Enjoy!

Potato Kielbasa Skillet

This is an easy and quick one=skillet meal, I was raised on traditional Croatian food and homemade kielbasa was a staple in our  home.  We've come a long way from my kielbasa being made by a little old Croatian man in his garage.  (Which I have to add is the BEST kielbasa I've ever had)  This is a very flavorful combination that everyone will dig into.

What you need:

2 pounds red potatoes, cubed  (about 5 medium or 10 small)

4  Tbs. water

1 lb. smoked kielbasa or Polish sausage, cut into 1/4-inch slices

1 medium chopped onion

1 Tbs. olive oil

3 Tbs. brown sugar

3 Tbs. cider vinegar

1 Tbs. Dijon mustard - or 2 tsp of mustard powder

1/2 tsp. dried thyme

1/4 tsp. pepper

5 cups fresh baby spinach ( I like to chop my spinach, but you can use them whole if you prefer)

3 bacon strips, cooked and crumbled

What to do:

Place cubed potatoes and water in a microwave-safe dish. Cover bowl with plastic wrap (no need to poke any holes) and microwave on high for 4 minutes or until fork tender; drain.  (Mine took closer to 6 minutes before they were fork-tender)

In a large skillet on medium-high heat, saute kielbasa and onion in oil until onion is tender; about 3-5 minutes. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Meanwhile, combine the brown sugar, vinegar, mustard, thyme, and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yields 6 servings.

Chocolate Chip Cookie Dough Ball

The most delicious and easiest recipe for cookie dough dip you've ever tasted.

What you need:

 1 8-ounce package cream cheese (softened)

1/2 cup butter (softened)

1 cup powdered sugar

2 tablespoons brown sugar

1 1/2 teaspoons vanilla

1 cup miniture chocolate chips

1/2 cup chopped pecans

How to make:

Cream together cream cheese and butter.

Add all remaining ingredients and mix until well-combined.

Take a piece of clear plastic wrap and form into a ball, chill for at least an hour.

While the mixture is chilling, chop pecans up, take  mixture out and gently roll over pecans until fully covered.

Sorry, I don't have a picture of the finished product, it got eaten before I could manage to take one, and yes it is that good!!

Serve with:

Apple wedges, Cinnamon Graham Crackers, Shortbread Cookies, Butter Cookies, the possibilities are endless; if you think it would be good, try it!

Enjoy!

You may also add in:

1 cup toffee bits

1/4 peanut butter

1 cup peanut butter chips

1 cup white chocolate chips

Oven Baked Eggplant Parmesean

I love eggplant, which pleasantly surprises me, because it's something that I never pictured myself eating, I love the purple color and I would have been just as happy to admire it from afar for the rest of my existence. Then one day, I was offered this oddly shaped squash and our love affair began. I've never wanted to delve into cooking with fresh squash because frankly, it's a little intimidating. But do not fear, even the most inexperienced kitchen dweller can master this technique. If I can do it, anyone can do it. I promise.

Eggplant is a healthy meat alternative if you are trying to cut down on your protein or are just bored with the same old same old and want to try something different. This recipe is so simple it takes very little time and the taste is phenomenal.

What you need:

2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds

1 tablespoon kosher salt

3/4 cup seasoned breadcrumbs (I used 4C whole wheat)

3/4 cup shredded parmesan cheese

3 tbsp butter, melted

2 cups shredded mozzarella cheese

cooking spray

To prep eggplant:

Now, don't let this step intimidate you, it is necessary to get out the excess water, so you don't end up with mush for dinner.  You'll be surprised at how much water actually sweats out of the eggplant as well as after you press the paper towels on them as well.  In a large bowl, toss half of the eggplant slices and 1 1/2 teaspoons pf kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

Preheat oven to 425°. Spray a large baking sheet lightly with spray.

Bread the eggplant:

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the eggplant, then dip into breadcrumb mixture  Place on baking sheet and repeat with the remaining eggplant.

Remove baking sheets, sprinkle mozzarella cheese ( used mozzarella slices) onto each eggplant and the spoon over with your favorite pasta sauce.  Serve with salad or your choice of pasta.  Enjoy!

Oven Baked Chicken Parmesean

This recipe is so easy and a quick healthier alternative to pan frying this classic Italian favorite.  I've always done, the typical dip in milk then bread crumbs, then egg.  I've found out that those steps can be skipped altogether, who knew?

This alternative still maintains all of the tender and moist goodness of the chicken, the dinner table was quiet during this meal and no chicken was left to be seen.

What you will need

3 lbs boneless skinless chicken breasts, sliced in half

1 cup seasoned breadcrumbs (I used 4C )

1/2 cup shredded Parmesan cheese

3 tbsp butter, melted

1 cup shredded mozzarella cheese

Favorite spaghetti sauce of your choice.

 cooking spray

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

 What you do:

Combine breadcrumbs and parmesan cheese in a bowl.

 Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into bread crumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, top with shredded cheese and spoon sauce over chicken. Bake 5 more minutes or until cheese is melted.

Prepare with your favorite pasta or salad and enjoy.

Creamy Vegetable Lasagna with Parmesan Sauce

What You Need

8 x 12 baking dish

cookie sheet

cooking spray

3 Tbs butter or margarine

2 Tbs flour

1/4 tsp salt

1/4 tsp ground red pepper (cayenne)

2 cups 2% milk

3\4  cup shredded Parmesan Cheese

2 Tbs extra virgin olive oil

3 cups chopped broccoli

1 cup shredded carrots

1/2 medium red bell pepper, chopped

1/2 medium green bell pepper, chopped

1 medium chopped onion

 3 cloves garlic, minced

2 cups traditional ricotta cheese

1/3 cup chopped fresh basil leaves

9 lasagna noodles

3 Tbs water

3 Tbs plain bread crumbs

2 tbs butter or margarine

3 cups fresh mozzarella and shredded provolone cheese combined and divided

I absolutely Love Love Love vegetables, pasta and cheese; so combined I'm in Heaven.  I never ever cook and drain my lasagna noodles, if you are compelled to go through the extra process of cooking and draining and carefully picking them up with out them tearing apart, you are more than welcome to do this step.  Trust me, it's not needed, I add one small step at the very end of the process and VOILA tender cooked noodles.

All of the veggies that I add have a good flavor combination together and I love the bright colors, however you can add practically any vegetables that you would like.  I personally would like to add mushrooms and a little squash, however screaming of wrong doing would prevail if a mushroom made it onto some of my children's plates; so, I'll save them for another day.

Also, I love to use fresh vegetables, herbs, and cheese; don't be afraid to use these yummy ingredients.  It doesn't take too much time to cut up by yourself, or if you prefer; make it truly a family meal and have the hubby and kids help out.  BUT,  and I mean a BIG BUT, you don't have to use fresh.  Frozen or steamed veggies will work just fine, ANY type of Italian Blend of cheese will work amazingly well, minced onion and dried herbs will be excellent, if you don't have 2% milk, go wild and use whole or 1%.  However, I don't recommend skim milk, the sauce won't thicken very well. 

One tip that  use, is to cut my veggies up beforehand, label, and throw into a freezer bag.  It's not even necessary to thaw, just measure out and toss into your recipe.  Vitamins and nutrients are still maintained and preparation time is cut down.

Make It

PREHEAT oven to 375°F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.    



HEAT oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.

MIX together Ricotta cheese and chopped basil.

Chop up and mix together Mozarella and Provolone cheeses.

SPOON 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/3 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the mozarella cheese mixture and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, mozarella cheese mixture and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup mozarella cheese mixture; sprinkle bread crumbs over top, melt the remaining butter over top.  Here is my BIG secret to tender noodles, pour the 3 tbs of water around the edges of the baking dish, it will not effect the creaminess at all!!

Cover the dish.

I always bake my casseroles on a cookie sheet, it helps to protect the bottom of the casserole if you have an oven prone to over cooking and it protects the bottom of your oven from the casseroles bubbling over.

BAKE 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly.  ENJOY!

Basil Chicken with Mascarpone Tomato Cream Sauce

3 Boneless Skinless Chicken Breast

3 tbs. olive oil

4 1/2 garlic cloves, crushed

3 lbs. cherry tomatoes (can substitute Roma tomatoes, diced as well)

2 1/2 onions, finely diced

2 ½ tsp. salts, to taste 

2 cups mascarpone cheese

¼ cup shredded parmesan cheese 

5 tsp.  Basil

16 oz. pkg of Spinach Fettuccine (really any pasta you prefer will do)

In a large skillet, heat olive oil, sauté garlic and onion until tender.  Butterfly and dice chicken up into small pieces add salt, basil and chicken to pan, cover and  cook 10 to 12 minutes on medium heat until cooked through.  Do not drain chicken, add in tomatoes and continue to cook covered on medium heat until tomatoes begin to cook down and skins begin to peel about 15 minutes.  The juice from the tomatoes and the chicken broth will combine and begin to thicken just a small bit.  Keep covered, simmer and cook on low heat until everything cooks down and chicken is tender, approximately 15 to 20 minutes.

While the chicken and tomatoes are cooking down, prepare pasta as per package directions.  Uncover chicken mixture and bring to a brief boil. turn down heat.   Fold in mascarpone cheese, stir until everything is well coated, the liquid in the skillet will mix well with the cheese to create a nice smooth cream.  Mix in or pour over pasta and serve immediately with garlic bread or breadsticks.  And Enjoy!

Ricotta, Spinach and Tomato Calzone

This is my first attempt at a Blog and also my first attempt at actually publishing one of my tasty recipes that my family enjoys, so, if they're brave enough to eat what I prepare and also seem to heartily enjoy it; I thought I would give this a shot.  I'll add more of my favorites and my family's favorites soon.  In the meantime, try this one, they disappeared so fast I wondered if I actually made them.

Ricotta, Spinach and Tomato Calzone

Serving Size 1 Loaf - Servings: 16

Pre-Heat Oven to 350

4 loaves of any brand frozen bread dough (I used Rhodes, however homemade would also be yummy)
1lb of Whole Ricotta Cheese-drained (I used fresh, but a tub would work just as well)
1 lg can of diced tomatoes-drained
2 cups of fresh baby spinach, coarsely chopped
2 fresh shallots finely chopped (1 small onion would also work)
4 cloves fresh garlic finely chopped (minced would work fine)
1-8oz pkg of shredded pizza blend cheese (plain mozzarella would work well too)
1/4 cup of shredded parmesean cheese
2 tbs of shredded parmesean cheese - for topping
1 tsp of garlic powder
2 tsp of basil
2  tsp of oregano
2 tsp of parsely
1 tsp of italian seasoning-for topping
1/4 cup extra virgin olive oil
non-stick cooking spray
Any brand sauce for dipping

First let bread dough thaw until pliable, divide loaves up into 4 even sections.  Set aside.

Mix drained ricotta cheese and tomatoes together until well combined.  Stir in chopped spinach and shallots.  Toss in all dry ingredients and stir all together until mixed well together.

Work each section into a 6" to 8" disc, place 3/4 cup of mixture onto one side of the disc, bring over the other side to cover and pinch together and seal well.  Place on well sprayed non stick cookie sheet.  I fit 4 on each sheet.

Mix together the italian seasoning with the evvo, using a pastry brush, gently brush both sides of each calzone and then sprinkle the remaining 2 Tbs of parmesean cheese over the calzones.
Let raise until double in size and bake for approximately 20 to 25 minutes or until golden brown on both sides.

Serve with your favorite brand of pizza or spaghetti sauce and Enjoy :)