Slow Cooker Chicken Cacciatore!

YAY I got a thumbs up for this recipe that I posted on one of my Slow Cooking Thursdays.....isn't it great when someone tries a recipe and enjoys it???

Thank you Rachel for the review and for this great Thumbs Up button, I'm thrilled that you enjoyed the recipe :)

SLOW COOKER CHICKEN CACCIATORE

INGREDIENTS

* 6 skinless, boneless chicken breast halves
* 1 (28 ounce) jar spaghetti sauce
* 2 green bell pepper, seeded and cubed
* 8 ounces fresh mushrooms, sliced
* 1 onion, finely diced
* 2 tablespoons minced garlic

DIRECTIONS

1. Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2. Cover, and cook on Low for 7 to 9 hours.

Menu Plan Monday - May 14th

Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

I'll be posting the recipes for some of the dinners throughout the day.

MONDAY 14th

BREAKFAST: Banana Pancakes
LUNCH: Grilled Cheese & Tomato Sandwiches
DINNER: Basil Burgers on the Grill


TUESDAY 15th

BREAKFAST: Toast w/ strawberry jelly, Juice
LUNCH: PB & J, Baby Carrots, Fruit Salad
DINNER: All Star Pork Meatballs w/ homemade fries


WEDNESDAY 16th

BREAKFAST: Oatmeal
LUNCH: Lunch Burrito
DINNER: Arroz con Pollo


THURSDAY 17th

BREAKFAST: Cinnamon Toast
LUNCH: Chicken Pot Pie
DINNER: Fettucine Alfredo


FRIDAY 18TH

BREAKFAST: Muffings
LUNCH: Chili Dogs
DINNER: *Out for Dinner*

SATURDAY 19TH

BREAKFAST: Homemade Chocolate Waffles
LUNCH: Hotdogs and Potato Salad
DINNER: Asian Beef Wraps w/ Salad

SUNDAY 20TH

BREAKFAST: Cereal
LUNCH: Mini Pizzas on Wholewheat English Muffins
DINNER: Easy Slow Cooker Chicken Dinner

Crisp and Creamy Baked Chicken

I made this for dinner tonight and everyone enjoyed it, it's actually pretty good, it's crispy and still juicy and tender inside.



4 small boneless skinless chicken breast halves
6 Tbsp. Shake N Bake Extra Crispy Seasoned Coating Mix
2/3 (1/2 of 10 3/4 oz. can) condensed cream of celery soup
1/4 cup milk
1 cup Kraft Shredded Cheddar & Monterey Jack cheese

Preheat oven to 400ºF. Coat chicken with coating mix as directed on package; place in greased 13x9-inch baking dish. Discard any remaining coating mix.

Bake 20 min. or until chicken is cooked through.

Beat soup and milk with wire whisk until blended. Pour evenly over chicken; sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and sauce is bubbly. Serve with rice or mashed potatoes.

Makes 4 servings.

Favorite Ingredients Friday!!!

It's friday and time for another Favorite Ingredients Friday, so here we go....if you want to join in please go by the wonderful lady at "Overwhelmed with Joy".



Since summer has started and a lot of us will start going on picnics, I thought I would share some picnic recipes, enjoy!

CRAB SALAD TORTILLA WRAPS

Credit: Debber at Recipezaar

1 (16 ounce) package imitation crabmeat
2 stalks celery
1 tablespoon finely minced onions
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons sugar (or two packets sugar substitute)
6 hard-boiled eggs, cooled
1/2 head lettuce (or spinach, Swiss chard, greens combined)
10 flour tortillas

1. In a mixing bowl, snip crab meat into fine pieces. Dice celery, mince onion, and add to crab. Stir and set aside.
2. Mash cream cheese, then add sour cream, mayo, lemon juice and sugar, mixing until creamy.
3. Pour cream cheese mixture to crab & veggies, mixing well. Set aside.
4. Using a pastry blender (or a fork), chop the eggs until crumbly-looking; set aside.
5. Shred the lettuce and set aside.
6. PUT IT TOGETHER: Spread about a 1/4-cup of crab mixture in a thin layer over a tortilla. Sprinkle with eggs and lettuce. Roll tortilla up very tightly.
7. LUNCH or PICNIC: Wrap each tortilla tightly in a slice of waxed-paper. Unwrap or cut in half and keep it neat!
8. PLANNED OVERS: Mix remaining crab, lettuce and egg, and have it for lunch the next day!
9. CHANGE OVERS: Add some French or Western dressing and a dab of horseradish with the mayonnaise to create more of a seafood saucey flavor. Yummmy! OR dip wrap in this! Even better!
10. Plan for two wraps per person, with "leftovers" being chilled and served for lunch the next day (or a late night snack?).

MAGIC COOKIE BARS

* 1/2 cup butter
* 1-1/2 cup graham cracker crumbs
* 14 ounce can sweetened condensed milk
* 1 cup (6 ounces) semisweet chocolate chips
* 3-1/2 ounce can (1-1/3 cups) flaked coconut
* 1 cup walnuts or pecans, chopped


PREPARATION:

Preheat oven to 350 degrees. Place butter in a 9X13 baking pan. Melt in oven. Remove pan from oven and carefully tilt pan to spread melted butter around. Sprinkle graham cracker crumbs over melted butter.

Pour sweetened condensed milk over the crumbs. Top with remaining ingredients. Bake 25 minutes. Cool. Cut into bars.

CHEESY TURKEY STROMBOLI!

This is dinner tonight and I admit I've never tried it before so I can't give you a thumbs up or down for that matter. I'll let you know if we like it and how it turns out.

CHEESY TURKEY STROMBOLI

Image credit: Recipetips.com

3 cups baby spinach
1/2 lb. cooked turkey, shredded
1 pkg. (6.5 oz) garlic and herb spreadable cheese
1/2 cup chopped roasted red peppers
1 loaf (16 oz.) frozen bread dough, thawed


Heat oven to 350ºF. In a bowl, combine spinach, turkey, spreadable cheese and red peppers. On lightly floured surface, press dough into 9" x 12" rectangle. Spread spinach-turkey mixture over dough, leaving 1" border.

Starting at long end, roll dough jelly-roll style, folding in sides. Pinch ends together to seal. Place stromboli seam side down on foil-lined baking sheet coated with cooking spray. Using scissors, cut deep Vs on top to release steam.

Bake 1 hr., 10 min., or until golden brown. Let stromboli sit 5 min. before slicing and serving.