Creamy Italian Pasta in the Crock

Photo by Food Explorer

Ingredients 

• 1 lb chicken breasts tenderloins
• 1 envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (4 ounce) can mushrooms drained
• hot cooked rice or pasta

Directions

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.

 

THE BOMB DOT COM!

Lean, Green Casserole

Ingredients 

• 12 ounces frozen artichoke hearts
• 12 ounces frozen broccoli
• 12 ounces frozen chopped spinach
• 1 pound lean ground turkey
• olive oil
• 8 ounces shredded light mozzarella

Directions

1. Sautee veggies in a splash of olive oil while also browing ground turkey in a separate pan, adding various seasonings of your choosing. (Rosemary, basil, garlic and onion powder, greek seasoning, salt pepper, etc.)
2. Mix turkey into veggies once they are soft.
3. Add half the mozzarella cheese.
4. Place in casserole dish, covering with remaining cheese.
5. Bake at 350 until cheese is melted.
6. Serve with a side of brown rice.... DELISH!

Creamy Chicken Noodle Soup

Ingredients 

• 2 chicken breasts
• 8 ounces of Wide Egg Noodles
• 8 cups of water
• 4 tablespoons of chicken broth base
• 1 can of cream of chicken soup
• 1(12 ounce) package of frozen vegetable soup mix 
• 2 tablespoons of flour (mixed into 1/4 cup of cold water)
• salt, pepper, and greek seasoning

Directions

1. Add 8 cups of water to large pot, bringing to a boil.
2. Boil Chicken until done.
3. Remove and shred chicken, setting aside.
4. Add egg noodles to water and cook according to package directions.
5. Add remaining ingredients to pot.
6. Simmer for 30 minutes, or until vegetables are soft.
7. Serve with ritz crackers.
   
   

Marvelous Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons flour
• 6 tablespoons butter
• 2 cups of skim milk
• 4 ounces of sharp cheddar cheese
• 4 ounces of velveeta shredded cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• shredded mozzarella cheese
• crushed ritz crackers

Directions

1. Preheat oven to 350.
2. Cook macaroni according to package directions. Drain, rinse, and set aside.
   
3. In the same pot, melt the butter.
4. Add flour, salt, and pepper and whisk into melted butter until smooth.
5. Bring to a boil and simmer until thickened. (There is no way to tell you how thick, except to say that it should be thicker than gravy but not as thick as pudding.)
6. Remove pot from heat.
7. Add cheeses and stir until melted.
8. Add macaroni and stir until coated.
9. Pour into a 9 x 13 or 2 quart casserole dish.  
10. Sprinkle mozzarella cheese and crushed ritz crackers.
11. Bake for 20-30 minutes or until bubbly hot!
    
    

Spicy Stuffed Green Peppers

Ingredients4 peppers 

• 1 lb ground beef 
• 1/2 cup onion, Chopped 
• 1 (16 ounce) can tomato sauce
• 1 cup long grain rice, cooked 
• 1 teaspoon salt 
• 1 cup cheddar cheese, Shredded 
• 1 can Rotel

Directions

1. Cut tops from green peppers; discard seeds and membranes. 
2. Chop enough of the tops to make 1/4 cup, set aside
3. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4. Sprinkle insides of peppers lightly with salt. 
5. In a skillet cook ground beef and onion. 
6. Drain off excess fat. 
7. Add undrained tomatoes, rice, water, salt, and a dash of pepper. 
8. Stuff peppers with meat mixture. 
9. Tope with Cheese.
10. Place in a baking dish and bake, uncovered in a 350 degree oven until cheese is melted.

Taco Soup

• 1 can pinto beans
• 1 can chili beans
• 1 can corn
• 1 can Rotel tomatoes & chilies
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 envelope taco seasoning mix
• 1 envelope hidden valley ranch dressing mix
• 1 lb ground beef or ground turkey

Directions:

1. Cook meat and drain.
2. Add all ingredients to crock pot without draining cans.
3. Stir.
4. Cook on high for 2 hours or low for 4 hours.
5. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.  It also good served with a side of cheese quesadillas!

Spicy Cantaloupe Linguine

Ingredients

• 1/4 cup fresh basil, coarsely chopped
• 1 cups cantaloupe chunks, pureed
• 1 cup chicken broth
• 6 oz HOT Italian sausage (3 links)
• 8 oz linguini pasta
• 1/2 cup heavy cream
• Splash of fresh lemon juice
• 1 teaspoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon red pepper flakes (optional)
• 2-3 cups baby arugula leaves (3 oz) 
• 1/4 cup shredded Romano/Parmesan cheese 

Prep

• Chop basil.
• Puree cantaloupe in blender or food processor.
• Bring water to a boil on high for pasta.

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Remove casing from sausage (wash hands). Place sausage in pan; cook 3–4 minutes, stirring to crumble meat, or until no pink remains. 
2. Place cantaloupe and broth in same pan; cook and stir 8–10 minutes.
3. Cook pasta following package instructions.
4. Stir cream, lemon juice, tomato paste, salt, pepper, and red pepper into cantaloupe mixture; cook and stir 1–2 minutes or until sauce has reduced by about one-half.
5. Stir in basil, arugula, sausage, cheese, and pasta. Top with a little more cheese; serve.

My own twist to a Publix Apron Recipe... Sounds strange, but SO GOOD!

DELICIOUSLY Moist Mac N Cheese

• 16 oz. macaroni, cooked
• 1 cup skim milk
• 1 cup light mayo (or a little less)
• 2 cans 98% fat free cream of mushroom
• 2 cups of 2% milk shredded cheese

 

Mix together all ingredients.  Pour into 13x9 pan. Top with additional cheese (optional).  Bake at 375 for 25 minutes (until cheese is melted and slightly brown)

 

This recipe can be easily halved!

I received this recipe courtesy of Danielle Lindeman.  Thanks, girl!