Healthy Chicken and Feta Avocado Pasta

So the weather is changing. You are getting worried about no longer being able to go on your runs outside. You are concerned about all the calories that you are eating and no longer burning off. On top of all that, you are craving super fatty foods. Wait, is that just me? Well this little predicament led me to come up with this recipe.

Feta is one of the most flavorful cheeses with the fewest calories. I love it on pasta, bruschetta, salads, plain, etc... If you have never tried it, you MUST! Combine that with a fatty (but healthy fat) avocado and you have a pasta bursting with flavor. To add to the great flavor, it is actually pretty healthy for you. Compare the calories in this pasta to an alfredo and you see what I am talking about. Basically, you get your "fatty fix" without all the butter, heavy whipping cream, and cream cheese.

Ingredients
2 Tbsp feta cheese
1 avocado
2 Tbsp olive oil
1/4 cup cilantro
1/2 tsp salt (maybe a little more to taste)
Dash of lemon juice
Shredded chicken (like from Slow Cooker Whole Chicken)
8-12 ounces pasta, cooked and drained

Directions
1. Place all ingredients except pasta and olive oil into a Cuisinart (or blender). Pulse the mixture for 1 to 2 minutes while streaming in the olive oil until the mixture is smooth and creamy.
2. Combine the sauce with the pasta and top with chicken.

Chicken Pot Pie Soup

 If you need a new soup to add to your winter meals, look no further. This soup is so unbelievably good. Even the pickiest of eaters love this soup (including little kids). It was so simple, didn't take too long, and couldn't have been better! Definitely hit the spot. I have been eating the leftovers for almost every meal! SO GOOD!


Ingredients
4 medium russet potatoes, peeled and diced
8 cups water
1 1/2 pounds boneless skinless chicken breasts
1 1/2 tablespoon bouillon flavoring
1/2 cup butter
small white onion, diced (1/2 cup)
2 small celery stalks, diced (3/4 cup)
2 large carrots, peeled and chopped (3/4 cup)
1/2 cup flour
1-2 tablespoons bouillon
1 teaspoon black pepper
1 pound frozen mixed vegetables (I did corn and peas)
1 cup heavy cream or evaporated milk
Salt and pepper to taste (I used quite a bit)


Directions
1. Add diced potatoes to a large bowl filled with cold water. Set aside.
2. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach' about 8 to 10 minutes. Remove the chicken to a plate to cool. Dice the chicken when cooled.
3. Add the bouillon and continue to boil until the liquid is reduced by half; about 10 more minutes. 
4. In a large skillet, heat the butter over medium-high heat. Add the onions, celery and carrots (I usually add salt and pepper as well, salting every layer makes quite a big difference), cooking until translucent; about 2 minutes. 
5. Stir in the flour and whisk until it forms a roux. Add the additional bouillon and pepper. Cook for another 3 minutes.
6. Whisk the roux into the broth and bring back up to a boil.
7. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender; about 15 minutes.
8. Stir in cream and a salt and pepper to taste (remember, I used quite a bit. Also if you need to, add some more bouillon flavoring). Cook for another 5 minutes.

Maple Pecan Crusted Chicken

My mom found this recipe on the back of a Panko Bread Crumbs Box and decided to give it a try. Who knows why. I mean maple and chicken together? Maybe this is Panko's spin on chicken and waffles? Who knows. But what I do know, is this is SO GOOD!! Everyone loves it. The maple is present but subtle. The crust is golden and crispy with a hint of maple and toasted pecans. The meat is moist and full of flavor.

Adapted from Panko Bread Crumbs Box

Ingredients

¼ cup Maple Syrup

2 Tablespoons Mayonnaise

¼ teaspoon Salt

¾ cup Panko Bread Crumbs

½ cup finely chopped Pecans

4 boneless skinless Chicken Breasts (pounded to ½ inch think)

Directions

1. Heat oven to 400 degrees.

2. Mix maple syrup, mayonnaise, and salt in a shallow dish.

3. Mix bread crumbs and pecans in another shallow dish.

4. Dip chicken in syrup mixture and then into crumbs.

5. Place on greased baking sheet and spray top of chicken with cooking spray.

6. Bake 15-20 minutes, turning one, until the thickest part of the chicken is 165 degrees and coating is golden brown.

Chicken Roll Ups with Gravy

This recipe has become a show stopper around our house when guests come over. It doesn't seem like much, but this little baby packs a BIG punch! Somehow, with just a few simple ingredients, these roll ups are loaded with TONS of flavor and has the perfect texture. I cannot tell you how many times that I have been asked for this recipe. Kids and adults alike absolutely love these roll ups.

The basic concept of these roll ups can be upheld, while the filling can easily be manipulated. Try adding different cheeses, meats, vegetables, etc... to get your perfect combination of ingredients. If you come up with a good one, send me an email or leave me a comment with your adjustments. I would love to try your versions as well.

Ingredients for the Roll Ups
4 ounces cream cheese, room temperature
2 Tbsp sour cream or plain greek yogurt
4 cups chicken, cubed
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup onion, chopped
Salt and Pepper to taste
4 Tbsp butter, melted
2/3 cup bread crumbs (or Panko, crushed croutons, etc...)
2 cans PILLSBURY refrigerated crescent roll dough (if you don't use Pillsbury, they fall apart super easily)

Directions
1. Preheat oven to 325 degrees. Place a piece of parchment paper on your baking pan.
2. Heat a skillet over medium heat. Cook chicken in 1 Tbsp butter or olive oil. Season with salt and pepper. During the last 2 minutes of the chicken cooking, add the celery, carrots, and onion.
3. Combine chicken and vegetables (including juices in the pan), cream cheese, sour cream or plain greek yogurt. Salt and pepper to taste.
4. Place the triangles of crescent dough on a smooth surface. Press with your fingers to make the triangle as big as you can without it tearing or becoming too thin. Put 1/4 cup of the chicken cream cheese mixture on the crescent rolls. Roll the dough around filling and seal all the edges. Softly squish the ball in between your hands to pack everything in nice and tight.
5. Dip balls in melted butter. Cover with bread crumbs. Place on the parchment paper pan.
6. Cook at 325 degrees for 30 minutes.

Ingredients for the Gravy
1 can cream of chicken soup (or my homemade recipe)
1/4 cup sour cream or greek yogurt (to make it slightly healthier)
Milk to thin out the gravy if you do not like your gravy thick

Directions for the Gravy and Assembly
1. Combine the cream of chicken soup and sour cream or greek yogurt on a stove over medium heat (I used the same pan that I used to cook the chicken in).
2. Place rice on a plate. Top with roll ups and gravy.

Chicken Curry Recipe

Is anyone watching Big Brother this summer? It is my favorite summer show! You have to make quite the commitment if you are going to watch it because it is on THREE times a week. But considering most summer shows aren't that great anyway, we like having something to watch together a few days a week. It is really starting to heat up now that almost all of the players who planned on laying low have already been evicted, AKA LOTS OF DRAMA. Anyways, I don't want to spoil too much of the show in case you decide to watch it, but we LOVE it!

In other news, our family went to the Little League World Series this weekend in South Williamsport, PA. I honestly hate baseball. Growing up, I was forced to go to not one, not two, but three brothers worth of games every week in rainy Seattle. Talk about brutal! Since, I have never really enjoyed watching games. But this was actually a very cool experience. And the entire thing was FREE! Free parking, free transportation from the parking lots, free admission, free samples of Kellogg's Frosted Flakes, free gifts and coupons from DICK'S Sporting Goods, free pins as a souvenir, free activities for the kids, etc... Tony the Tiger even made an appearance.

DICK's Sporting Goods even had a fun photo booth with a realistic looking field in the background. They had jerseys and hats from every team still in the tournament that the kids could wear in the photo. Needless to say, people LOVED this free activity.

If you have an opportunity to attend the Little League World Series or live anywhere near South Williamsport, PA, I definitely recommend checking it out. It was a great an inexpensive family outing.

Onto more important things, like this recipe. I decided to try something totally out of the ordinary from what I normally make. My husband is not a very adventurous eater but has mentioned in the past that he likes curry. I decided to give this recipe a shot because it looked simple, delicious, and I had all the ingredients on hand. I am not sure what "authentic" curry dishes taste like but this one was unbelievably tasty! My husband was a little nervous when he sat down at the table and saw what I made for dinner. Although, with just one bite, my husband began raving about how great he thought this dish was. He even said he might have the rest as leftovers tomorrow. What?? (If you know my husband he NEVER eats leftovers). I guess this dish was pretty successful in our house. 

This dish is LOADED with flavor, yet something that even kids will enjoy. Take a step on the wild side (sort of) and give this recipe a shot!

Ingredients
1 1/4 pounds boneless, skinless chicken breasts, but into 1/4 inch strips
Salt and pepper
2 1/2 teaspoons curry powder, divided
3 Tbsp vegetable oil, divided
1 medium yellow onion, finely chopped
4 garlic cloves, minced (I only used 2 because my husband doesn't like garlic)
1 Tbsp grated fresh ginger (I skipped this because I did not have any but I am sure it would be a great addition)
2 cups low-sodium chicken broth, best quality such as Swanson
1 Tbsp cornstarch
1 cup frozen peas
2 teaspoons sugar
1/4 cup plain low fat (2%) or whole milk Greek Yogurt
1/4 cup cilantro, chopped

Directions
1. Sprinkle the chicken evenly with 3/4 teaspoons salt, 1/4 teaspoon pepper, and 1 teaspoon curry powder. Heat 1 1/2 Tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook for 2-4 minutes on each side, until brown on the outside but still pink on the inside. Transfer the partially cooked chicken to a clean bowl and set aside.
2. Add the remaining 1 1/2 Tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger, and remaining 1 1/2 teaspoons curry powder and cook until fragrant, about one minute.
3. Meanwhile, whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
4. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, about 5 more minutes.
5. Remove the pan from the heat, stir in the yogurt and cilantro, and season with salt, pepper, and sugar to taste. Serve with rice.

Adapted from: Once Upon a Chef

Thanksgiving Bake

My husband and I will not be together during Thanksgiving. BOOOO I know. So I decided to have Thanksgiving a little early with this Thanksgiving bake. I love it because it tastes like Thanksgiving without the leftovers and stuffed feeling. My husband kept raving about the flavor of the chicken. Yum!

Ingredients
5 boneless skinless chicken breasts
1/4 cup butter
1/4 cup flour
2 cups milk
1 teaspoon onion powder
1 teaspoon garlic salt
1 1/2 teaspoons sugar
Salt and pepper to taste
1 box chicken flavor stuffing
3/4 cup sparkling apple cider (or chicken broth if you do not have this)
1/2 pound sausage
1/4 pound carrots, chopped
2 stalks celery, chopped
1/4-1/2 cup onion (depending on how much onion you like)
1 small apple, chopped
1/4 cup water
3/4 cup craisins

Directions
1. Place chicken breasts in a greased 9x13 baking dish (I put foil in the bottom of mine to make an easier clean up). Salt and pepper both sides of the chicken.
2. In a large sauce pan, melt butter over medium heat. Once butter is melted, stir in flour. Continue stirring and cooking to make a roux for about 1 minute. Slowly add the milk a little at a time. Stir constantly until it thickens. Once thickened, add the onion powder, garlic salt, sugar, and salt and pepper to taste (taste it to make sure you like the amount of salt and pepper). Pour on top of the chicken.
3. In that same pan you just used (less clean up right?), cook the sausage and remove the sausage from the pan but leave the grease.
4. In the sausage grease cook the carrots, celery, and onion with salt and pepper. Cook for about 5 minutes over medium heat. Add the apples and continue cooking for an additional 2-4 minutes (depending on how crunchy you like your vegetables).
5. Combine the stuffing, water, craisins, sausage, carrots, celery, onions, apples, and sparking cider (or chicken broth) in a large bowl. Pour over the top of the chicken and milk mixture.
6. Bake at 375 for 30-40 minutes or until chicken is cooked through (I use a meat thermometer).

Baked Fajitas

This was DELIC! It makes the BEST taco salad. I actually liked it on a salad better than in a fajita but either is GREAT! You could also place everything in a bag and freeze it to use for a later date.

Ingredients
1 pound boneless, skinless chicken breasts, but into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, chopped
1 large green bell pepper, chopped (or a mixture of red and green peppers)
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
Tortillas, sour cream, cheese, etc... (optional for garnish)

Directions
1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish (yes it can fit into an 8x8 baking dish but it has to be in a 9x13 to evaporate the liquids properly).
2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions.
3. In a small bowl, combine the oil, chili powder, cumin, oregano, and salt.
4. Pour spice mixture over chicken mixtures. Stir to coat.
5. Dump everything into your greased 9x13. Spread evenly.
6. Bake uncovered for 25-30 minutes, or until chicken is cooked through and the vegetables are tender.
7. Serve with warmed tortillas and other desired toppings.

Southwestern Egg Rolls with Avocado Cream Sauce

These were SO good! My sister has vowed to NEVER make them again because she could not stop eating them. They were that good. We would eat them hot, cold (fresh out of the refrigerator), etc... We even ate the filling plain, over shredded lettuce, etc... I cannot put into words how much we LOVED this recipe. TASTY!

Ingredients for the Egg Rolls
2 cups frozen corn, thawed (I used canned corn)
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1-2 pound chicken breasts, diced, cooked, and seasoned with salt and pepper
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt (or more if desired)
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Directions for the Egg Rolls
1. Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
2. In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
3. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

Directions for the Avocado Ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted (our avocados were too hard so I used a bag of the guacamole type stuff you find in the refrigerator section of your grocery store)

Directions for the Avocado Ranch
1. Place all ingredients in a blender and pulse until smooth. Use immediately.

Slow Cooker Chicken Cordon Bleu

This was SO DELICIOUS! First of all, the chicken cordon bleu is so great by itself, but add the sauce ... O.M.G. good! This might be one of my new favorite sauces. I can't put my finger quite on what was in the sauce that was so delicious, but you have to try it to believe it. Maybe you can figure it out?

Ingredients for the Chicken
4-6 boneless, skinless chicken breasts
4-6 slices swiss, provolone, or mozzarella
4-6 thin slices smoke ham
1/4-1/2 cup all-purpose flour to shake the chicken in

Ingredients for the Sauce
1 cup milk
1 cup whipping cream
1 cup chicken broth
1 1/2 cups cheddar, swiss, mozzarella, or colby cheese, grated
1/2 cup grated parmesan cheese
2 tablespoons butter
2 heaping tablespoons flour
1/2 teaspoon onion powder or sauteed onions
1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes, optional
2 teaspoons granulated sugar

Directions for the Chicken
1. Place a piece of chicken between two pieces of plastic wrap. Using a rolling pin or meat mallet, pound each chicken breast to 1/4 inch thickness. Continue this with the remaining chicken.
2. Season each piece of chicken with salt and pepper. Place 1 slice of cheese and 1 slice of ham on each piece of chicken.
3. Roll up each breast (tucking loose ends in if necessary) and using a toothpick to secure the chicken together.
4. Dredge each chicken roll in flour and shake of any excess.
5. In a skillet, add a few tablespoons of olive oil/butter and turn up your heat to medium high. When oil/butter is hot, carefully place your chicken rolls in the skillet and brown both sides of the chicken until nice and golden. Place browned chicken in the bottom of the slow cooker.

Directions for the Sauce
1. Over medium heat, melt butter and add the salt, pepper, pepper flakes, onion powder, and sugar. Whisk together. Add the flour and stir quickly until the roux is bubbly and smooth.
2. Add the broth, cream, and milk and continue whisking over medium heat until it has thickened, about 10 minutes.
3. Turn heat to low and add the grated cheeses. Stir well until nice and smooth (it should not be as thick as pancake batter, so if you want it thinner, add a little more water). If you want to add additional seasoning (I did), add it now.
4. Pour the sauce over the browned chicken in the slow cooker and cover with the lid. Cook on low for 5-6 hours or until chicken is fork tender.

Bacon and Pepper Pasta

Sorry that I have been M.I.A. again. My husband's season is winding down so it is CRAZY! We were on the road for the conference tourney. His team is going to the conference championship game Saturday! First time in school history! So exciting!!!!!!!!

Anyways, this pasta is so good! My mouth is watering just thinking about it. You can make it your own by adding whatever vegetables or meat you would like. If you need a quick new pasta recipe, give this one a try.


Ingredients
1 medium onion, minced
1/2 pound bacon, chopped
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped2 cups chicken broth
2 teaspoons corn starch1 cup heavy whipping cream
1 pound penne pasta, cooked and drained
1/2 cup freshly grated parmesan cheese, divided
Freshly ground pepper to taste


Directions
1. Cut bacon into small piece. Fry up until crispy. Remove from pan and drain on paper towels (reserving the grease. Add the onion to the grease and cook until golden, stirring often, about 8 minutes.
2. Add cooked bacon back and the peppers.
3. Add the chicken broth to skillet and bring to a simmer. Cook 5 to 6 minutes or until peppers are just tender.

4. Take some of the boiling chicken broth in a cup and mix in the corn starch. Pour slowly, while stirring, back into the. Continue stirring until thickened. 5. Stir in cream and bring to a boil.
6. Stir in 1/2 of the parmesan cheese and season to taste with pepper.

7. Serve over pasta (with cooked chicken, if desired).

Chicken, Corn & Potato Chowder with Green Chiles & Cheddar Cheese

Sorry that I have been M.I.A. this week. My computer broke AGAIN! So I took it to Apple and they gave me a brand new battery and charger so I am back at 'um. Anyways, this is a picture of Cash playing with his favorite toy :)

Ingredients
3 bacon slices
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup onion, chopped
1 cup red bell pepper, diced
2 garlic cloves, minced
1 can (4 ounce) diced green chiles
1 box chicken broth (about 4 cups)
2 cups peeled potatoes, diced
1 cup frozen corn
1 can (14 ounce) creamed corn
1/2 cup flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for garnishing
1/4 teaspoon cayenne pepper
Salt and pepper
Chopped scallions (for garnish)

Directions
1. Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
2. To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally for 5 minutes. Add diced green chilies and cook for an additional minute.
3. Add chicken broth and potatoes. Bring to a boil, reduce heat. Cover and simmer for 20 minutes (or until potatoes are almost tender). While boiling, combine milk and flour in a separate bowl. Stir until completely homogenous.
4. Add frozen corn and creamed corn to the soup mixture. Stir in the milk mixture over medium heat, stirring frequently, until the mixture thickens (about 15 minutes).
5. Stir in 1 1/2 cups cheese and cayenne pepper. Season with salt and pepper.
6. Ladle into bowls and garnish with chopped scallions, cheese, and bacon.

Cream Cheese Chicken Chili

I saw this recipe and couldn't resist. I LOVE my slow cooker and this was fantastic! So easy and so tasty! If you need a quick fix meal in a pinch, you found it :)! I put mine over rice and the hubs liked his over pasta :)!

Ingredients

1 can black beans, drained
1 can corn, undrained

1 can Rotel, undrained

1/2 small onion, chopped
1 ranch dressing mix packet
1 Tbsp cumin
2 tsp chili powder
1 8-ounce package cream cheese
2 chicken breasts or 5 chicken tenders, frozen

Directions

1. Place chicken at bottom of pot, then pour whole can of corn (undrained), rotel, black beans, and chopped onions on top. 

2. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. 

3. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone with sour cream, cilantro and chips, or over rice; whatever you want!

Chicken Adobe Chowder

For "Foto Friday," this is a picture of my son in his snow suit. Clearly, he enjoys eating his outfit (I am also well aware that I should cut off the tags on my pillow).

This chicken adobe chowder definitely resembles the INCREDIBLE but discontinued chicken adobe chowder from California Pizza Kitchen. It is SO good! With the cold weather and slight snow, I couldn't resist making this hearty soup. DELICIOUS! If you liked the chicken adobe chowder from California Pizza Kitchen, give this a try!

Ingredients
2 tablespoons olive oil
1/2 red bell pepper, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 can green chilies (freeze the other half in plastic wrap)
1 chipotle pepper in adobe sauce (freeze the rest in plastic wrap individually), deseeded and diced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2-1 teaspoon salt
2 boneless skinless chicken breast, diced
2 cans chicken broth
1 can cream corn
1/2 cup corn
3/4 cup rice (5 minute rice)
1/2 cup whole milk or heavy whipping cream
Cilantro for garnish

Directions
1. Place the olive oil in a heavy-bottomed pot over medium-high heat. Saute the onion, red bell pepper, and green bell pepper until the vegetables are soft and beginning to color.
2. Add the green chilies, chipotle pepper, paprika, cumin, pepper, and salt and cook for another 2 minutes.
3. Add the chicken, stirring frequently, and cook for another 3 minutes.
4. Pour in the chicken broth and bring the soup to a full rolling boil. Stir in the creamed corn and corn. Simmer uncovered for 20 minutes.
5. Add the rice and heavy cream or milk and simmer an additional 5-10 minutes (or until the rice is super tender).
6. Top with cilantro if desired.

Hearty Queso Chicken Soup with Black Beans and Potatoes

For starters, can we talk about these pumpkin cookies that my friend over at Becoming Betty brought to my house last week. They were melt in your mouth good. If you need a good pumpkin cookie recipe, you now have one! SO good! Is it bad to admit that I ate half of the plate that she brought over within the first hour of her dropping them off? What does that tell you? DELICIOUS!


Anyways, I made this for my in-laws a while back and forgot to blog about it (this was right around the time when my family was moving and things were crazy). I am not quite sure how it slipped my mind, because it was SO GOOD! This recipe couldn't be simpler and really is foul proof. Who doesn't like a good bowl of soup as the weather is getting colder? (my goal for the winter is to make some sort of soup/chili/stew at least once a week) What are your favorite soup/chili/stew recipes?


Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken (I get mine from Costco), undrained (or you can use 2 cups chicken, cooked and shredded)
1 tablespoon ground cumin
1/4 teaspoon salt (I used more)
1/4 teaspoon pepper (I used more)
1/4 teaspoon Lawry's garlic salt with parsley
3 3/4 cups chicken broth
2 10-ounce can cheddar cheese soup, divided
1 10-ounce can cream of chicken soup
1 15-ounce can black beans, drained
1 10-ounce can Mild Rotel Tomatoes
2 cups baking potatoes, diced
1/4 cup fresh cilantro, chopped


Directions
1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. 
2. Stir in garlic and chicken. Cook and stir for 1 minute. 
3. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. 
4. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

Slow Cooker Jambalaya Soup

My husband is an assistant women's basketball coach at a D1 school so I get to go recruiting with him on a regular basis. Recently, we went to Brooklyn and I had Jambalaya Soup at a restaurant there. I searched and searched for a similar recipe that I could use to duplicate that incredible soup but couldn't find a thing. Since I was coming up with my own recipe, I obviously preferred to use the slow cooker. It turned out INCREDIBLE; it was just like the soup that I had in Brooklyn. This will definitely be a staple in our home this winter.

Ingredients
1 pound boneless skinless chicken breasts, cooked and chopped or shredded (depending on how you cook it)
1 pound andouille sausage, diced in SMALL bite size pieces
1 14.5 ounce can diced tomatoes, undrained
1 14.5 ounce can tomato sauce
2 14.5 ounce can chicken broth
1 large onion, chopped
1 large green bell pepper, chopped
1 cup celery, chopped
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon plus 1 teaspoon cajun seasoning
2 teaspoons cayenne pepper or chili powder (whatever you have on hand)
1 1/2 cups rice, cooked

Directions
1. Place everything into the slow cooker but the rice. Cook on low for 8 to 10 hours (I haven't tried it on high, but I am sure that it would work if you cooked it on high for 4 to 6 hours).
2. Add in the desired amount of rice to each individual bowl (I put a few tablespoons into the bottom of each bowl before dishing up the soup). Once the soup is cooked down, you can stir in the remaining rice (I do this because the rice seems to suck up all the soup juices, and it tends to get gummy because the hot soup overcooks the rice).

Slow Cooker Whole Chicken

This week, I have already used my slow cooker TWICE! Yesterday I made a whole chicken in it, and today I am making Jambalaya Soup (recipe to come later). If you do not have a slow cooker, you are truly missing out!

I have made a whole chicken in the oven, had it on a bbq, and now in the slow cooker. They all have a slightly different taste. I would have to say that the slow cooker chicken might be my favorite. It is SO easy and literally fell off the bone. I don't have to be home standing over a bbq or oven to cover and uncover. If you are scared of cooking a whole chicken, be afraid no more. You can get a whole chicken on sale for cents per pound (the last ones I got were $0.69/pound).

This recipe is very versatile. You can change the spices, add vegetables to the slow cooker (i.e. onions, carrots, celery, etc...), or add fruit to the slow cooker or inside of the chicken (i.e. stuff the inside of the chicken with apple slices or put quartered lemon into the slow cooker) to change the flavor. The leftover chicken is great for making chicken salad sandwiches, soups, salads, etc... I will definitely be making this again.

Ingredients
Whole Chicken
Poultry seasoning
Paprika

Directions,
1. Take a 1.5'-long strip of aluminum foil and crinkle in the shape of a worm. Turn that wormed aluminum foil into a circle by connecting the two ends. Place in the bottom of your slow cooker.
2. Remove the insides of the chicken (usually in a bag so you don't have to determine what's what) and rinse inside and out. Pat the chicken dry.
3. Season the chicken GENEROUSLY with poultry seasoning inside and out (be sure to get it everywhere and on both sides). Season with some paprika inside and out as well.
4. Place breast-side up (so the wings flap out and the pop-up thermometer is facing up (if you have one) on the aluminum foil so the chicken is not touching the bottom of the slow cooker.
5. Cook on high for one hour. Reduce heat to low and cook an additional 6-10 hours (based on the size of your chicken) until your pop-up thermometer pops up or the juices run clear.

Chicken Fiesta Soup

Another slow cooker recipe! I made this while my parents were here (hence there not being any new posts lately) and everyone LOVED it! My mom even asked me for the recipe. Nothing feels better than your mom asking for a recipe of something you made because no matter how hard you try, your cooking never seems to be as good as your mothers.

Ingredients

4 boneless, skinless chicken breast, cooked and shredded

1 can (14 1/2 ounces) stewed tomatoes, drained

2 cans (4 ounces each) chopped green chilies

1 can (28 ounces) enchilada sauce

1-14 1/2 ounce can chicken broth

1 cup finely chopped onion

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

3/4 teaspoon black pepper

1/4 cup minced fresh cilantro

1 cup frozen whole kernel corn

1 can black beans

1 yellow squash, diced

1 zucchini, diced

8 ounces cheddar cheese, shredded for garnish

8 ounces sour cream for garnish

Directions

1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, salt, cumin, chili powder, pepper, cilantro, corn, beans, squash, and zucchini in a slow cooker. 

2. Cover and cook on low for 8 hours.

Note: you may think that the squash and zucchini will be mushy but the squash and zucchini held their shape nicely and were a delicious, yet healthy addition.

Chicken Chowder

My sister-in-law has made this a number of times when my husband and I would go to her house for dinner. It became one of our favorite meals! It rained today so I finally tried making this myself; it was just as good as I remember. Very easy yet packed with flavor. Definitely a part of my winter menu and hopefully yours too.

Ingredients
1 whole chicken
4 quarts of water
1 cup chopped celery
1/2 cup chopped onion
1/2 cups grated carrots
4 cups potatoes
Chicken bouillon, to taste
Salt and pepper to taste
1 cup butter
1 cup flour
1 quart milk
1/2 teaspoon salt
dash of pepper

Directions
1. Boil a chicken in the 4 quarts of water and a TON of salt, pepper, and chicken bouillon for 2-3 hours (depending on the size of the chicken).
2. Remove the chicken from the water and debone/shred; set aside.
3. Add the celery, onion, carrot, and potatoes to the water that you boiled the chicken in for 20 minutes.
4. Meanwhile, mix the butter, flour, milk, salt and pepper in a separate bowl. This will become your thickening agent.
4. Add the shredded chicken back to the water mixture. Add the thickening agent. Continue to bowl to your desired consistency.

Zesty Slow Cooker Chicken Barbecue

So I know that I have been AWFUL at posting recipes lately. My husband just got a new job and we are moving from one side of the country to the other and my life has been consumed with work, a baby, a husband, and finding moving companies. Anyways, I have some serious catching up to do. I have still been baking and cooking but I have had no time to post anything :(. Oh and during this time, my computer battery finally went out after 3 years of use, so I had to get that fixed as well.

I just recently made this and it is SO good with some cole slaw on a burger. You could also eat it over rice and it would be great as well. I love these quick and easy meals that taste like you have spent a ton of time on them. YUM!

Ingredients
6 frozen skinless boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Tri color cole slaw
Mayonnaise or Miracle Whip
Salt
Buns

Directions
1. Combine the barbeque sauce, italian salad dressing, brown sugar, and Worcestershire sauce in a bowl.
2. Place the chicken in the bottom of the slow cooker and top with the barbecue mixture.
3. Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.
4. Combine the tri color cole slaw, mayonnaise or miracle whip, and salt to taste (some like it more saucy with extra mayonnaise or miracle whip, while others like it more dry).
5. Place the meat on the buns and top with cole slaw.

Crockpot Creamy Italian Chicken

I SERIOUSLY LOVE MY SLOW COOKER! I am not kidding when I say that I think it might be the best invention to date. Throw a few random things into it and hours later you have a delicious meal that took hardly any time at all!


This recipe is FANTASTIC! I kept eating and eating (not a good situation for me because I am trying to lose a few pounds lol). I am so pumped that I made some extra because I am going to have it for lunch tomorrow. Is it bad that I am already excited for tomorrow's lunch? haha


This recipe can be altered so easily. Use a different dry mix such as ranch or onion for a completely different taste. Do it with pork instead of chicken. The possibilities are endless.


Ingredients

4 chicken breasts (frozen or raw)

1 packet dry Italian dressing

1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how cream cheesy you want it)



Directions
1. Place the chicken in a crockpot and sprinkle Italian dressing over it. 
2. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. 
3. Cook on low for at least 4 hours. You can leave it in there all day. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.