Creamy Slow Cooker Chicken!

Don't let the picture fool you. It in no way can do this chicken dish justice. Believe me it is unbelievable and easy. I wish I could take credit but I can't. My friend Lisa over at Lisa Writes gave me this recipe. Try it. Set your crockpot timer and come home to a great meal that your whole family will eat.

Ingredients:

Chicken - I use four to 6 med. boneless skinless chicken breasts

8 oz fresh mushrooms

1 package cream cheese

1 can Cream of Mushroom soup

1 envelope Italian dressing mix

1/2 cup chicken broth

Biscuits

Directions:

• Place your chicken in the bottom of your crockpot.
• Place fresh mushrooms over the top of the chicken.
• Heat on stovetop until melted: cream cheese, soup, Italian dressing mix, and broth.
• Pour over chicken and mushrooms and cook for 4 hours on low.
• After the chicken is cooked through, I take a wooden spatula and shred my chicken. It is so tender it will fall apart with just the force of the spatula.
• Serve over biscuits and with a side salad or veggie.

FYI - For a heatlhier meal, I have made this with reduced fat cream cheese and 98% fat free cream of mushroom soup and it still turns out great. It is so rich you can't even tell some of the ingredients are low in fat.

More Recipes Coming...

I know that I haven't put up any new recipes in a long time. More are coming, I PROMISE. I have three new ones that I am excited to share. Hopefully I will get one uploaded on Wednesday.

NEW! Jumbo Multi-Grain Krispies

If your household is like mine, we go through cereal really fast. Sometimes we eat it for supper and lots of times my husband eats it for a snack. When I leave the grocery store, I rarely have less than 3 boxes in my cart. Anyway, so I had a coupon for this cereal. Plus, I saw an commercial for it on TV and yes they had a baby in a high chair so they hooked me and I bought some.

Well, it is worth the money. They have a hint of honey so they are not bland like the original rice krispies. The best part... 90 calories, 0 fat and 3 grams of fiber per cup. Pair this with some skim milk and you have one low calorie breakfast or snack.

Hope you like it as much as I do!

Cheesy Beef Enchiladas

My good friend fixed these for me a couple years ago when we both lived in Louisiana. Both of our families moved to Alabama within six months of each other. When we moved I told her that I had missed her because I had been craving her enchiladas. My husband used to request for her to fix them for us. She gave me permission to post the recipe and said that the recipe originally came from Taste of Home.

Ingredients for Beef Enchiladas - Filling:

1 lb. ground beef

1/2 medium onion

2 tbl flour

1 tbl chili powder

1 tsp salt

1 tsp garlic powder

1/2 tsp cumin

1/4 tsp sage

14 oz can stewed or diced tomatoes

Tortillas - Use whatever size you prefer

Cheese

Ingredients for Sauce:

6 cloves of garlic minced

1/3 cup butter

1/2 cup flour

1 can beef broth

15oz can tomato sauce

2 tbl chili powder

2 tsp cumin

2 tsp sage

1/2 tsp salt

Directions:

• Preheat oven to 350 degrees
• Brown ground meat and drain. Cook onion with meat until clear. Add all the other ingredients and cook through. Spoon beef mixture into tortillas, top with cheese and roll making sure to tuck in the ends. (It will make 4 large burrito size or 8 medium soft taco size.)
• To make the sauce, combine flour, butter and garlic and make roux stirring continuously.
• Then add beef broth, tomato sauce and seasonings and cook through.
• Into oven safe casserole pan, spoon some of the sauce into the bottom and add rolled tortillas. Cover with the rest of the sauce and top with cheese.
• Cover with foil and bake for 35 minutes at 350 degrees. Take foil off and cook an additional 15 minutes.
• Serve with sour cream and jalapenos.

Chicken Cheesesteaks with Peppers

This is a pretty simple sandwich that you could make for supper. It only takes about 25 minutes to make and is great for those nights where you don't have much time. This recipe can from a Martha Stewart Food Magazine.

Ingredients:
1 lb. chicken cutlets
2 tbl veg. oil
salt and pepper
2 bell peppers - your choice of green, yellow, red
1 large red onion - thinly sliced
4 garlic cloves - minced or sliced
6 ounces provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light mayo

Directions:

• Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with foil, toss chicken with 1 tbl oil; season with salt and pepper.
• Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes.
• Transfer to a cutting board and thinly slice. Let cool and set aside.
• On a baking sheet, toss together peppers, onions, garlic and remaining oil.
• Broil, tossing occasionally until crisp and tender and slightly charred, 8 to 10 minutes.
• Add chicken to broiled vegetables; toss and spread in a single layer.
• Top chicken and vegetables with cheese; broil until cheese is bubbling; 30 seconds to 1 minute.
• Scoop out most of the doughy center from both halves of the rolls; spread rolls with mayo; fill with chicken and vegetables
• Serve Immediately.

Variaton:
My husband and I decided as we were eathing this that next time we would put mushrooms in with vegetables, add a little manara sauce and cover with mozzarella cheese instead of provolone.

Appetizer: Roasted Parmesan Asparagus‏

From Guest "Chef" - Justin Quarles

Ingredients:
1 bunch of fresh asparagus
1 tbs olive oil
Kosher salt
Black pepper
Fresh parmesan cheese

Directions:

• Take asparagus and spread evenly on backing pan
• Coat it with 1tbs of olive oil, roll around to cover
• Sprinkle with salt and pepper
• Put in oven for 15-20 minutes until tender
• Remove and add parmesan cheese
• Return to oven for 1 minute and serve