Crockpot Salsa Chicken!

Ok I'll admit that when I first heard of this recipe, I kinda sorta turned my nose at it. I wasn't exactly finding it appealing because all I could envision was a chicken breast with some salsa slathered on top. BLECH!

BUT, that is not what this was at all, actually, it's so good, the kids loved it and asked for seconds.

Just give a try ok?

CROCKPOT SALSA CHICKEN
-Cooking For Fun blog

4 boneless, skinless chicken breasts

1 cup salsa (I used green salsa on mine)

1 package taco seasoning

1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup

1/2 cup reduced fat sour cream

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup (this was the part that looked a little iffy, but persevere! Its well worth it!); pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

I served mine with rice.

It's got this wonderful little zing to it.

Pasta Sans Fagioli!

Ok so it's true name is Pasta e Faglioli which means Pasta and Beans, but I omitted the beans, the kids don't much care for them. What I was left with, was a delicious and super simple and quick to prepare Pasta dish. 

 

I have to say though, I'm getting burned out on noodles, I think we've had just way too much lately. Anyway, here's the recipe, enjoy! 

 

 

 

PASTA E FAGLIOLI  

Credit: Smells Like Home

 

 

• 2 tablespoons EVOO
• 1 medium onion, diced
• 4 strips bacon (uncooked and cut into 1/2 inch pieces)
• 2 cloves garlic, minced
• 3 cups jarred or homemade spaghetti sauce *I only used 1 Jar of spaghetti sauce*
• 1 (15oz) can cannellini beans (rinsed and drained) *Left out the beans*
• 2 tablespoons grated pecorino-romano cheese, plus more for garnish *substituted Parmesan cheese for the pecorino-romano*
• 1 tsp garlic powder
• 1 tsp dried oregano
• salt and pepper (pinches to taste)
• 1 lb ditalini pasta or other small tubular pasta (i.e., elbows) *I only used half a pound*

 

In a deep stockpot or dutch oven, heat olive oil over medium-high heat then saute onions for 3 minutes. Add bacon and a pinch of salt and pepper, and cook for 5 minutes, occasionally stirring to keep the bacon from burning. 

 

Add garlic and cook for 2 minutes. Turn heat to medium-low, add sauce, beans, 2 tbsp pecorino-romano cheese, garlic powder, oregano, and a pinch of salt and pepper.  

 

Stir to combine well and cook for 15 min. While sauce mixture is cooking, cook pasta until tender and drain well. Add pasta to sauce mixture and combine well.  

 

Turn heat to low and allow pasta and sauce flavors to “mingle” for 5 minutes. Serve with grated cheese and crusty bread, if desired.

Prep Time: 10 minutes

Apple Puff Pancake!

The morning started out with the delicious scents of butter, sugar and cinnamon, as I put together this wonderful breakfast dish from The Farmchicks Cookbook. 

Another winner and OH SO YUMMY drizzled with maple syrup. 

APPLE PUFF PANCAKE  

Credit: The Farmchicks Cookbook

 

1/4 cup unsalted butter (1/2 stick) 

1/4 cup packed brown sugar 

1 teaspoon ground cinnamon 

1 apple, peeled, cored and thinly sliced 

5 large eggs 

1/2 cup milk 

1/2 cup all purpose flour 

Dash of salt 

Maple syrup or confectioner's sugar for serving 

 

 

Heat the oven to 425 F. Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate.

 

  

 

Heat in the oven until the butter is melted and bubbly - 5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. 

 

 

 

Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy - 1 minute. 

 

 

 

Pour over the apple mixture. Bake until the cake is puffed and the center is set - 18 to 20 minutes. 

 

 

 

Serve warm with maple syrup or sprinkled with confectioner's sugar. 

 

Two Week Menu Plan!

Wednesday 1st 

  { Creamy Orzo with Grilled Chicken }   

 

Thursday 2nd 

 { Pasta e Faglioli }

Friday 3rd 

{ BBQ Pulled Pork}

Saturday 4TH 

{ Chicken Fried Steaks, Mashed potatoes }

Sunday 5TH 

{ Sheperd's Pie }

Monday 6th 

{ Cheater Chicken and Dumplings }

Tuesday 7th 

{ Sausage and Peppers w/ Rice }

Wednesday 8th 

  { Tilapia w/ Garlic Boiled Potatoes }

Thursday 9TH 

{ Crockpot Salsa Chicken }

Friday 10TH 

{ Shrimp Curry }

Saturday 11th  

{ Nicholas' Birthday....Chuckie Cheese's }

Sunday 12TH  

{ Easter - Mustard Glazed Ham, Cheesy Twice Baked Potatoes, Tres Leches Cake }

  Monday 13th 

  { Crockpot Chicken and Sausage Gumbo }

Tuesday 14th 

  { Homemade Pizza with Honey Pizza Dough }

Creamy Orzo with Grilled Chicken!

I've found so many good food blogs lately and I've been enjoying finding and trying new recipes.

Tonight's dinner came courtesy of Smells Like Home.


Modifications: I doubled the chicken breasts and I also used broccoli instead of the peas.

Creamy Orzo served with Herb-Rubbed Grilled Chicken

• 1 pound orzo (rice-shaped pasta)
• 2 tbsp olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced*
• 1 (14.5-ounce) can diced tomatoes, juices drained
• 1 1/4 cups whipping cream*
• 1 cup frozen peas, thawed*
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper
• reserved pasta water
• 2 tsp herbes de provence
• 2 boneless skinless chicken breasts, pounded to 1/2″

Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 10-11 minutes. Drain, reserving 1 cup of the cooking liquid.

Season pounded chicken on both sides with herbes de provence (1 tsp per breast), salt and pepper.

Meanwhile, heat the oil in a heavy large frying pan over medium heat and pre-heat the grill to medium-high heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Put chicken on grill, turning after 4-5 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas*. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo generously with salt and pepper, and serve.