Crock Pot Cream Cheese Chicken

This was so easy, and my kids absolutely LOVED it!  Andy and I liked it too. :)

Crock Pot Cream Cheese Chicken

3-4 boneless skinless chicken breasts
8 oz Neufchatel cheese, cubed
1 packet Italian dressing (the dry mix--I used Good Seasons)
1 can cream of chicken soup

Layer in crock pot: chicken, cream cheese, seasoning packet, cream of chicken soup.  Cook on low 4-6 hours (until chicken is done.)  Shred chicken and stir soup and cheese together until smooth.  Serve over rice. 

Served with peas and carrots and homemade whole wheat bread. 

Chicken Mozzarella Pitas, Dill Chip and Veggie Dip, Amish Sugar Cookies

Served for Staff Luncheon 

October 12, 2011

Chicken Mozzarella Pitas
4 cups chopped, cooked chicken (also works well with turkey)
1 8 oz pkg finely shredded mozzarella cheese
4 to 8 oz plain yogurt (to your desired consistency)
1 TBSP lemon juice
salt and pepper to taste

whole grain pita halves
lettuce leaves
avocado, chopped and sprinkled with lemon pepper and seasoning salt (I use Lawry's)
tomatoes, chopped

Combine chicken, cheese, yogurt, lemon juice and salt and pepper.
Layer in Pita half: lettuce, chicken mixture, tomatoes, and avocados.

Served with potato chips, a veggie tray, and dill dip.

Dill Chip and Veggie Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 TBSP parsley
1 tsp dill weed
1 tsp Bon Apetite seasoning
1/2 tsp onion powder

Combine all ingredients and chill.

Amish Sugar Cookies
A light, slightly crisp, yet melt in your mouth, cookie.


4 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
1 cup butter, softened
1 cup cooking oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
sugar

Sift together flour, soda, and cream of tartar; set aside.
Beat together butter, oil, sugar, and powdered sugar in a large bowl until fluffy.
Add eggs, one at a time, beating after each.
Blend in vanilla.
Gradually stir in dry ingredients.  Mix well.

Using an ice cream scoop, spoon six 1/4-cup sized balls of dough onto a baking sheet. 
Flatten each with the bottom of a glass dipped in sugar.
Bake at 375 for about 10 minutes, or until barely golden around the edges.

Mexican Chicken Lettuce Wraps, Chips and Salsa, Boston Cream Pie

Served for Staff Luncheon July 2011

 Mexican Chicken Lettuce Wraps

3 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
2 tomatoes, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup favorite salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/4 teaspoon Italian salad dressing mix
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 ripe avocados, peeled and diced
12 lettuce leaves
1/2 cup lite sour cream
1/4 cup cilantro leaves, minced

Combine chicken, beans, tomatoes, chilies, salsa, onion, pepper, lime juice, and seasonings. (At this point you can refrigerate until serving time.)  Just before serving, add avocado and gently toss.  Serve in lettuce cups, topped with a dollop of sour cream and cilantro.

Chips and Salsa

1 (15 oz) can petite diced tomatoes
cayenne pepper to taste*
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
cilantro (1/4 to 1/2 bunch)
1/2 jalapeno pepper, seeds removed
1/4 of a lime

Drain the tomatoes, reserving juice.  Reserve 1/4 cup drained tomatoes.

Combine remaining tomatoes in blender with cayenne, onion powder, garlic powder, salt, 1/4 bunch of cilantro, and jalapeno.  Squeeze a little lime juice into the blender.  Blend until smooth.  Add reserved tomatoes, and any extra juice and/or cilantro to taste.  Pulse to desired texture. Serve with tortilla chips.

*You can use a sprinkle or two from a jar, but I used a half of an actual dried cayenne pepper, seeds removed.  Kick up the heat with more cayenne or more pepper seeds.

Boston Cream Pie

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!


Served with watermelon wedges.

Grilled Teriyaki Pork, Sweet Raspberry Biscuits

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Sweet Raspberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Crock-pot Italian Chicken with Mushrooms

Crock-Pot Italian Chicken with Mushrooms

I love the crock-pot for those days when you don't want to think about dinner too much during the crazy dinner-time chaos.  Put this in around lunchtime for a yummy dinner.  If you cook it all day, the chicken will be overdone.

2-4 frozen chicken breasts (depending on size. . . 2 of the huge Costco ones does it for my family)
1 small onion, thinly sliced
5 oz mushrooms, sliced
1 pkg Good Seasons Italian Dressing mix
4 oz Neufchatel cheese
1/4 cup chicken broth
1 can golden mushroom soup

Cooked egg noodles
black pepper
fresh parsley

Spray crock-pot with PAM.  Put chicken breasts in crock-pot.  Spread onions and mushrooms on top of chicken.  Microwave cheese until soft.  Stir in Italian Dressing mix, golden mushroom soup, and chicken broth until combined.  Spread over chicken.  Cook on low 4-6 hours, or until chicken is cooked through and tender.  Break chicken into pieces.  Serve over egg noodles.  Pass black pepper and garnish with fresh parsley, if desired. 

Note: We also like this with artichoke hearts and olives instead of the mushrooms.  Add the artichoke hearts in the last half hour or so, to heat through, and pass sliced olives and grated Parmesan at the table. 

Served with green salad and grape clusters.

Chicken Wraps, Strawberry Yogurt Salad, Creamy Lemon Squares

Staff Luncheon May 2011

After trying a Chicken Wrap at Red Robin, I started experimenting and came up with these delicious varieties.  I use the Mission brand Spinach and Multigrain Wraps.

Garden Fresh Chicken Wraps:

Squeeze a little lemon juice over bite-sized grilled chicken pieces.  

Layer in center of Garden Spinach tortilla: 

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with Lawry's and lemon pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped tomatoes

1/4 cup chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

BBQ Grilled Chicken Wraps:

Combine bite-sized grilled chicken pieces with enough BBQ sauce to coat lightly.

Layer in center of Multi-Grain Tortilla:

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with salt and pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped red pepper

1/4 cup BBQ chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

Served with Sun Chips.

Strawberry Yogurt Salad:

Chop strawberries.  Spread a container of yogurt over them and toss to coat. (Tillamook vanilla bean yogurt is my favorite, but strawberry is also delicious.)

I've always loved lemon bars.  These have the addition of cream cheese to cool them down a bit.  Yum!

Creamy Lemon Squares

22 nilla wafers, finely crushed

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold margarine

1 pkg. (8oz) cream cheese, softened

1 cup sugar

2 eggs

2 T flour

1 tsp lemon zest

1/4 cup fresh lemon juice

1/4 tsp baking powder

2 tsp powdered sugar

Heat oven to 350.  Line 8-inch square pan with foil.  Mix wafer crumbs, 1/2 cup flour and brown sugar in bowl.  Cut in margarine until like coarse crumbs.  Press into bottom of prepared pan.  Bake 5 minutes. 

Beat cream cheese and sugar.  Add eggs and flour.  Mix well.  Blend in zest, juice and baking powder.  Pour over crust. 

Bake 25 minutes or until center is set (jello-ish).  Cool.  Refrigerate 2 hours.  Sprinkle with powdered sugar.  Garnish with extra zest if desired.  Lift foil out of pan before cutting. 

Brunch Casserole and Brown Sugar Oatmeal Pancakes

This is quick to put together, easy and yummy.

Brunch Casserole

1 lb. roll sausage (I use the reduced fat variety)

1 roll refrigerated crescent rolls

2 cups shredded mozzarella cheese 
   (tonight I used an Italian blend of mozzarella and parmesan)

4 eggs, beaten

3/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally.  Drain well. Spray 9x13 baking dish with PAM and line with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  

Combine remaining ingredients in a separate bowl.  Beat well.  (I blend mine in the magic bullet.) Pour evenly over sausage.  Bake at 425 for 15 minutes or until middle is set.  Let stand 5 minutes; cut into squares and serve immediately.  6-8 servings

Served with Brown Sugar Oatmeal Pancakes and Orange Julius Drink.

Garlic Chicken Breasts with Speedy Fluffy Dinner Rolls

 Super easy chicken.  Yeast rolls in close to an hour?  Yes!  These dinner rolls come together so quickly--the recipe says you can make them in 1 hour and 10 minutes.  I think I let mine rise a bit longer than the recipe recommended, but they turned out so fluffy and delicious--my family devoured them.  I will definitely make them again! 

Garlic Chicken Breasts

1/4 cup flour
1 Tbsp Garlic Seasoning (I used Johnny's Garlic Spread and Seasoning, from Costco)
2 boneless skinless chicken breasts
olive oil (depends on the size of your skillet and how much chicken. . . try 3 Tbsp and add more if needed--you just need it to keep your chicken from sticking and help brown it)

Combine flour and seasoning.
Heat oil in skillet over medium high heat.
Slice chicken breasts in half thickness or pound to even thickness throughout.  Moisten lightly with water (I usually thaw mine right before I use them, so they are wet already) and dip in flour mixture until coated lightly.
Cook chicken in oil on skillet until browned on one side; flip and brown other side and cook through.  Sprinkle with parsley.  Serve over or alongside rice pilaf.


Fluffy Dinner Rolls
I got and tinkered with this recipe from Mommy's Kitchen.  


3/4 cup milk
4 Tbsp butter
3/4 cup hot water
4 Tbsp sugar
1 tsp salt
1 cup whole white wheat flour
about 3 cups white bread flour
1 heaping Tbsp yeast

Combine milk and butter in microwave safe container, and microwave 1 1/2 minutes.

Preheat oven to 170 degrees.

Put milk, butter, and HOT tap water into mixer (Bosch, Kitchen aid, etc.)  Add sugar and salt and 1 cup wheat flour and 1 cup white bread flour.  Mix for one minutes.  Add one more cup of flour and the yeast.

Mix, adding more flour 1/2 cup at a time until dough cleans sides of bowl.  Mix 5 minutes to knead.  Cover with plastic wrap (to hold in heat) and rest 5 minutes.

Spray or butter the inside of a 9x13 pan.

Spray your counter with cooking spray and turn dough out onto the counter.

Cut dough into 12 equal portions, and gently form into round balls, placing in 9x13 buttered pan.

Put the pan in your warm oven and rise 20 minutes or until they have risen about 1 inch above the rim of the pan.  Leave the pan in your oven and turn the heat up to 350.

Bake about 15 minutes, until golden brown.

Brush with butter and serve warm.

Almond Chicken Salad Croissants

This is so easy, and the perfect dinner to follow the roast chicken from last night.  I don't really measure the ingredients, but the measurements should give you a guide.  You can add more or less of anything for a combination to your liking.


Almond Chicken Salad Croissants

3 cups cooked and seasoned chicken, diced (I used leftovers from the roasted chicken below.)
1 cup grapes, halved
1 cup pineapple tidbits
1 cup salted almonds (I chopped mine)
1 cup celery
mayonnaise
seasoning salt, pepper
lettuce

Combine first 5 ingredients.  Add mayonnaise and stir to make a dressing.  You can dilute it with milk if you like.  Season with seasoning salt and pepper to taste.  Serve on split croissants with a leaf of lettuce.

Served with potato chips, fruit slices, veggies and dip.

Salisbury Steak with Onion Gravy

We bought half a cow this year, and this is something new we tried with all that beef!  Everyone liked it and it was really easy.  

Salisbury Steak with Onion Gravy
1 egg
1 can Condensed French Onion Soup
1/2 cup dry bread crumbs (I used my 'old' bread reduced to crumbs in the magic bullet)
1/4 tsp salt
pinch of pepper
1 1/2 lbs ground beef
1 Tbsp. flour
1/4 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
1/2 tsp mustard
6 cups hot cooked egg noodles or rice

In large bowl, beat egg.
Stir in 1/3 cup soup, bread crumbs, salt, and pepper.
Add beef and mix.
Shape into six patties.
Brown patties in a skillet over medium heat for 3-4 minutes per side.
Remove and set aside.  Discard drippings.
Combine flour and water until smooth.  add ketchup, Worcestershire sauce, mustard, and remaining soup.  Pour in skillet.  Bring to boil.  Cook and stir 2 minutes.
Return patties to skillet; cover and simmer 15 minutes, turning patties once.
Serve patties and gravy over noodles or rice.

Served with: fruit, steamed broccoli, and homemade bread.

Simple Sloppy Joes and Oven Fries

Simple Sloppy Joes

1 1/2 lbs hamburger
1 can Chicken Gumbo Soup
Ketchup
Mustard
Hamburger buns
Salt and Pepper

Brown hamburger and cook through.  Season with salt and pepper to taste (I really like Lawry's seasoned pepper.)  Add Chicken Gumbo Soup, a squirt of mustard and enough ketchup to flavor and color the sauce to your liking (about 1/4 cup.)  Simmer until ready to eat.  Serve on hamburger buns.

Oven Fries

3 russet potatoes, peeled, and cut into wedges (about 12 per large potato)
1/4 cup vegetable oil, divided
salt and pepper

Preheat oven to 475 degrees.

Soak potato wedges in hot tap water 10 minutes.  Drain and dry.  Toss with 1 T oil.

Meanwhile, cover rimmed cookie sheet with 3 T oil.  Sprinkle sheet with salt and pepper.

Lay potato wedges, cut side down, in single layer on baking sheet.  Cover tightly with foil.  Bake for 5 minutes.  Remove foil.  Continue to bake 10 minutes.  Turn pan.  Continue cooking about 5 minutes, until golden and crisp on bottom side.  Turn wedges over so the other cut side is down.  Bake 10 more minutes, or until crisp on both sides.  Remove to paper towel covered plate.  Sprinkle with additional salt as desired.  Serve hot with desired condiments.

Served with green salad and fruit.

Easy Spaghetti with Meat Sauce, Seasoned Green Beans

Easy Spaghetti with Meat Sauce
We often serve this on my teaching night since it's fast, easy, and everyone likes it.

Heat skillet to medium high.  Add 1 lb ground beef.  Do not stir, allowing beef to brown on one side.  After a bit crispy on that side, turn the beef over to brown the other side.  After crisply browned on both sides, break mead up into small pieces and cook over medium heat until fully browned and cooked through.  Salt and pepper to taste.  Pour one jar of spaghetti sauce (Family Favorite: Ragu Traditional) over the beef.  Rinse jar with about 1/4 cup water and pour rinsing water and remaining sauce into skillet.  Simmer 10 minutes, or until ready to eat.

Meanwhile, cook 1 lb spaghetti noodles according to package directions.

Serve meat sauce over noodles alongside a vegetable or green salad and french bread (see French Loaves in previous post.)

Seasoned Green Beans

Place desired amount of fresh, trimmed, green beans in sauce pan.  Fill with one inch of water.  Heat over medium high heat until boiling.  Cover and reduce heat to simmer about 5 minutes, or until beans are crisp-tender.  Remove from heat and carefully drain.  Drizzle with olive oil.  Sprinkle with salt and lemon pepper to taste, and a dash of garlic powder.

Roast Beef Sandwiches and Broiled Asparagus

Roast Beef Sandwiches
These are a favorite leftover after Crock Pot Roast Beef.  There are several variations:

1-Layer heated left over roast beef on sandwich buns.  That's all the kids want!  Andy and I like ours au jus--dipped in the drippings or in a concentrated beef broth--dissolve one beef bullion cube in 1/2 cup water.

2-Layer heated left over roast beef on bottom of sandwich buns. Top with hot mashed potatoes and gravy and then the top of the bun.  Andy likes mayonnaise with his.

3-Broil open buns--mayo on one side, a slice of muenster cheese on the other--until cheese is bubbly and buns are browned to your liking.  Heat meat separately and place in between bun halves.  Yum!


Broiled Asparagus
This is my favorite way to eat asparagus, and all my kids love it!

Trim*, wash, and dry asparagus.  Pour a little olive oil in a large rimmed cookie sheet.  Place asparagus spears on cookie sheet and roll them around until coated in oil.  Sprinkle generously with salt and fresh ground pepper.  Broil about 5 minutes, shaking pan once for even cooking.  When asparagus is tender, it's ready.

*To trim asparagus, bend a single stem.  It will naturally break where the stem starts to get woody--discard the bottom (or reserve for later use--see soup in following post) and cut all your spears to that length.

Southwestern Crockpot Chicken and Fruit Smoothies

Southwestern Crockpot Chicken

2 large frozen chicken breasts
1 small bag frozen corn
1 can black beans, drained
16 oz medium salsa

Place in crockpot.  Cook on low about 5 hours, until chicken is cooked and tender.  Break chicken into pieces.  Serve with tortilla chips and garnishes or on tortillas.

Garnishes:
Shredded Cheese
Lettuce
Tomatoes
Avocado or guacamole
Sour Cream
Cilantro
Lime wedges

Fruit smoothies

My kids love these. . . they're a little different every time, but here's a start:

1  6-oz can pine-orange-banana juice--Dole (or whatever juice you have on hand)
1  6 to 8 oz yogurt, any flavor
1 to 2 cups frozen fruit
1 tray of ice cubes
cold water as needed

Blend until desired consistency, tasting as you go, adding water as needed.

Cheese-topped Skillet Chicken Breasts with Scalloped Potatoes

Cheese-topped Skillet Chicken Breasts

2 large Costco boneless skinless chicken breasts
salt and pepper
3 Tbsp butter
1/4 cup fresh squeezed lemon juice
2 Tbsp soy sauce
shredded cheddar cheese

Cut chicken breasts in half to make four thin servings. Sprinkle with salt and pepper.
Melt butter in skillet over medium-high heat. Brown chicken on both sides. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat. Cover and cook 4-5 minutes, or until chicken is done. Remove from heat. Sprinkle chicken with cheese. Cover and let stand 2-3 minutes or until cheese is melted.

Scalloped Potatoes

1 Tbsp butter
1/2 onion, finely chopped
1/2 tsp dried thyme (or 1/2 Tbsp fresh)
1 garlic clove, minced
1/2 tsp salt
1/8 tsp pepper
2 large (Costco sized) russet potatoes
1/2 cup chicken broth
1/2 cup cream
1 bay leaf
shredded cheese (cheddar, parmesan)

Heat oven to 425.
Melt butter in large skillet. Sautee onion until soft. Add thyme, garlic, salt and pepper and stir. Add potatoes, broth, cream, and bay leaf. Stir to combine and bring to a simmer. Reduce heat and cook about 10 minutes, until potatoes are softened.

Remove bay leaf and pour mixture into greased 7x11 pan. Sprinkle with cheese. Cook in oven until cream bubbles around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Served with: orange slices, green salad, homemade wheat bread