Crock Pot Chicken Enchilada Pasta

 

Ingredients

1 - 1 1/2 lbs. boneless, skinless chicken breasts (about 2 large breasts)

1 tsp. salt

1/4 - 1/2 tsp pepper

1 - 3 tsp. chili powder

1/2 - 1 tsp. oregano

1 small can green chilies

1/2 - 1 tsp ground cumin

28 oz. can red enchilada sauce

16 oz. cooked rotini pasta

Sour cream

1 cup cheddar cheese, shredded

3/4 - 1 cup sour cream

Toppings (optional): diced fresh tomatoes, cilantro, sour cream, chopped green onions, avocado, shredded lettuce

Instructions

to a slow cooker, add the chicken, seasonings, green chilies, and enchilada sauce. Cover and cook on LOW for 6 hours (4 hours on HIGH), or until chicken is cooked.

Just before the crock pot is finished cooking, bring a large pot of water to boil and cook the pasta according to package directions (don't over cook). 

Shred the cooked chicken into small pieces with two forks or an electric hand mixer. 

Add the pasta and stir in the cheese and sour cream until well blended and melted.

Serve with favorite toppings.

via Julia Pacheco

Pizza Dough

Ingredients

1¼ cups warm water (110° to 115°)

2 tsp. sugar, divided

1 pkg. active dry yeast (¼ oz.)

3½ to 4 cups 00 flour (or all-purpose flour)

1 tsp. sea salt

1/3 cup olive oil (or vegetable oil)

 

Instructions

In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface.

 

In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes.

Place in a large, greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes. Transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

via Taste of Home

Panera Mac & Cheese

Ingredients

1 lb. Lumaconi pasta (Target)

4 Tbsp. unsalted butter

¼ cup all-purpose flour

2½ cups milk

4 oz. white American cheese, shredded

8 oz. extra-sharp White Vermont cheddar, shredded

½ tsp. kosher salt

¼ tsp. hot sauce

 

Instructions

Gather all the ingredients and shred the cheeses.

 

Cook the pasta as per the package instructions.

 

Melt the butter, and add flour and milk, cook until thickened.

 

Whisk in the cheese until melted.

 

Stir in the pasta and serve immediately.

 

Recipe Variations

You can use any type of pasta, but to make this just like Panera’s, you will need to use Lumaconi pasta. In its place, you can use medium shells, elbow macaroni, or Cavatappi.

 

If you’re serving this as a main dish, it serves 4-6. If you’re making this as a side dish, it serves 8-10.

 

To get optimal results, you MUST use extra sharp white cheddar and sliced white American cheese from the deli, not the fake stuff you find in the box.

 

Add I cup of chopped and steamed broccoli floret for broccoli mac and cheese.

 

via Food Folks and Fun

Zucchini with Onion & Tomato

Ingredients

3 Tbsp. olive oil

4 small zucchinni

½ medium onion

1 medium tomato

¼ tsp. crushed red pepper flakes (to taste)

Fresh basil or dried basil (to taste)

Salt

Parmesan cheese

 

Instructions

Cut the zucchini into bite-size pieces.

 

Chop the onion.

 

Heat the olive oil in a heavy skillet.

 

Sauté the zucchini and onion until tender and lightly browned (about 20 minutes)

 

Add the rest of the ingredients and cook until the juices thicken a little (about 5-10 minutes)

 

Serve with grated parmesan cheese.

 

via Food.com

 

Silly Chili Macaroni

Ingredients

12-16 ounces elbow macaroni

3-4 cans chili (Nalley’s chili)

1-2 cups shredded cheese

Sliced hot dogs or ham (optional)

 

Instructions

Cook the macaroni noodles according to instructions.

Drain the noodles and add the chili, stirring to warm.

Add cheese as desired and stir until melted.

Add hot dog slices or ham if desired.

 

via Tiffany@SavingTalents

Easy Chicken Divan

Ingredients

2 cans cream of chicken soup

1 cup mayonnaise

1 tsp. ground curry powder

3-4 Tbsp. fresh lemon juice

2 packages (12 oz.) frozen broccoli

2 cups chopped or shredded cooked chicken

2 cups shredded sharp cheddar cheese

 

Instructions

Preheat oven to 350°F.

 

Combined soup, mayonnaise, curry powder and lemon juice and set aside.

 

Steam or microwave broccoli until warm and place in a 9x13 pan. Top with chicken and then spread sauce on top. Top with grated cheese.

 

Bake for about 30 minutes or until hot and bubbly throughout. Can be served alone or with rice.

 

Instructions

Preheat oven to 350°F.

 

Combined soup, mayonnaise, curry powder and lemon juice and set aside.

 

Steam or microwave broccoli until warm and place in a 9x13 pan. Top with chicken and then spread sauce on top. Top with grated cheese.

 

Bake for about 30 minutes or until hot and bubbly throughout. Can be served alone or with rice.

 

via Our Best Bites

Ground Beef Bulgogi

Ingredients

1 pound grass-fed or lean ground beef

10 cloves garlic, chopped

1 medium onion, small diced

4 Tbsp. soy sauce

2 Tbsp. mirin

1 Tbsp. plum extract*

2 Tbsp. sugar

½ tsp. black pepper

1 Tbsp. cooking oil

3-5 green onions chopped

1 tsp. sesame seeds

1 tsp. sesame oil

Warm cooked rice

 

Instructions

In a bowl, combine well the ground beef, garlic, onion, soy sauce, mirin, extract, sugar, and pepper.

 

Heat a wok or skillet over high heat, then add the cooking oil and swirl it around to coat the whole pan. Cook the meat until there is no moisture. Add the green onions, sesame seeds, and sesame oil just before serving. Serve over warm cooked rice.

 

*Can substitute 1 Tbsp. apricot jam

Cashew Chicken & Pineapple Rice

Ingredients

2 Tbsp. vegetable oil, divided

2 eggs, beaten

2 green onions, chopped

2 cloves garlic, chopped

1 Tbsp. Asian garlic chili paste (optional)

1 tsp. minced fresh ginger, or ¼ tsp. ground ginger

1½ cups pineapple chunks, drained

½ red bell pepper, diced

1 cup frozen peas and carrots

2 cups brown rice, cooked and cooled *

1½ cups cooked boneless, skinless chicken, chopped

½ cup raw cashews

3 Tbsp. tow-sodium soy sauce, plus more as needed

 

Instructions

Heat 1 Tbsp. oil in a large skillet over high heat. Add eggs and scramble for 1-2 minutes, until just cooked through. Remove eggs from skillet.

 

Add remaining tablespoon of oil to skillet. Add green onions, garlic, garlic chili paste (if using), and ginger. Cook 20 seconds. Add pineapple, bell pepper, peas and carrots. Cook 3-4 minutes until pineapple begins to caramelize. Add rice, chicken, and cashews. Stir to combine.

 

Press rice into bottom of skillet with the back of a spoon. Cook rice for 2-3 minutes, until it begins to turn brown and crispy.

 

Stir in scrambled eggs and soy sauce.

 

*Save time by using frozen brown rice cooked for two-thirds of the suggested cooking time.

 

via Kristen McCaffrey

Chicken Salad

Ingredients

Chicken Mixture:

2 cups cooked chicken, cubed

1 can (13 oz.) pineapple tidbits, drained and saved

1½ cups cooked rice

½ cup chopped celery

1 cup red grapes, cut in half

½ cup cashew pieces (just before serving)

 

Dressing:

1 cup mayonnaise

½ tsp. curry powder

½ tsp. salt

Dash of pepper

1 Tbsp. lemon juice

3 tsp. sugar

1 tsp. grated onion

 

Instructions

Cook chicken and cut into ½-ch chunks. Separate juice from pineapple and use juice as part of water to cook rice.

 

Combine chicken, pineapple, rice, celery, grapes, and cashews together. Mix together the dressing ingredients, and then add it to the chicken mixture. Chill for 2 hours. Serve on croissant rolls or on a bed of lettuce. Makes about 7 cups.

 

via Leslie Tanner

Crock Pot Creamy Ranch Chicken and Potatoes

Ingredients
4 boneless, skinless chicken breasts
6 medium Russet or Yukon Gold potatoes, not peeled, cut into chunks
2½ cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or 3 Tbsp.)
½ cup whole milk
2 Tbsp butter
fresh thyme, for garnish

Instructions
Spray a 6-7 quart crock pot/slow cooker with non-stick spray OR use a plastic liner.

Place cut potatoes and baby carrots in the bottom of crock pot. Layer chicken breasts on top of the vegetables.

In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Place butter on top.

Cover crock pot and cook on HIGH heat for about 4-5 hours OR on LOW heat for 7-8. All crock pots cook at different rates so be sure the chicken is cooked through.

You can shred the chicken into smaller pieces if you wish. Top with some fresh thyme (optional).
Serves: 4

via wishesndishes

Basil Pesto Chicken Bake

Ingredients
3 chicken breasts
16 oz. jar basil pesto
2 medium tomatoes, sliced
3 slices mozarella cheese

Instructions
Preheat the oven to 350°F.

Place chicken breasts in a baking dish, and salt and pepper to taste. Use a spoon to cover the chicken with pesto. Top each piece of chicken with cheese and two tomato slices.

Bake for 30 minutes, or until the chicken is no longer pink in the middle. Broil the chicken for the last two minutes so the cheese is bubbly and golden.

via simplysissom

Slow Cooker Lasagna

Ingredients
1 bag frozen cheese Ravioli (25 oz.)
1 lbs ground beef, browned
3 cans crushed tomatoes (14-15 oz. each)
1 Tbsp. Italian seasoning
1 Tbsp. garlic salt
4 cups mozzarella cheese, shredded (1 lb. block*)
1/4 cup Parmesan cheese

Instructions
In a large skillet brown the beef completely and drain off any remaining fat. Stir in the cans of tomatoes and seasonings.

In a 6 quart slow cooker, cover the bottom with some sauce. Then place a layer of ravioli across the bottom. Then a layer of  mozzarella cheese. Continue this until all the meat sauce and ravioli is used. End with the meat sauce on top, then top with the leftover mozzarella cheese and add the Paremsan cheese on top (if desired).

Cook on low for 4 hours Turn off and let it sit for about 15 minutes before serving. Cut and serve with your favorite side salad and crusty garlic bread.

*It is better to grate your own cheese because packaged shredded cheese has other ingredients that prevent the cheese from melting as well.

 NOTE: I add a 12 ounces carton of small curd cottage cheese to the sauce before I start to layer the ingredients.

Southern Baked Mac & Cheese Casserole

Ingredients
3 cups uncooked elbow macaroni
6 Tbsp salted butter
3 Tbsp all purpose flour
3 1/2 cups half & half
2 tsp seasoning salt
1 tsp ground black pepper
16 oz. sharp cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
1/2 cup Italian panko bread crumbs

Instructions
Preheat over to 350°F.

Over high heat, boil water to cook the macaroni. Cook macaroni until it's firm and dnot overly cooked.

Melt 4 Tbsp. butter in a large sauce pan over medium heat. Sprinkle in the flour and whisk until there are no lumps. Pour in the half & half and whisk until smooth. Continue cooking and whisking until the sauce starts to thicken.

Reduce heat to medium low, and add 8 oz. of the shredded sharp cheddar cheese and mix until it is well incorporated. Sprinkle in the seasoning salt and pepper and stir.

Place the cooked and drained macaroni in a large bowl and add the cheese sauce. Fold the noodles and sauce together until well-blended.

Butter or lightly oil a 9x13" baking dish. Combine the remaining cheddar cheese and mozzarella cheese. Add a layer of the macaroni and cheese at the bottom of the baking dish, then top with a heavy layer of the mixed cheeses. Repeat.

Melt two Tbsp of butter and combine with the bread crumbs and sprinkle on top of the casserole.

Bake for about 25-30 minutes.

Note: for best results, buy blocks of cheese and shred it yourself. Store-bought shredded cheese has added ingredients and it doesn't melt as well.

via iHeartRecipes

Slow Cooker Mac & Cheese

Ingredients
3 cups uncooked elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup Colby cheese, shredded
3 Tbsp. butter, cut into pieces
2 3/4 cups half & half
15 oz. can Campbell's cheddar cheese condensed soup
1/2 tsp. ground black pepper
1/2 tsp. paprika, smoked or plain

Instructions
Combine half & half and the soup and mix until it's smooth. Sprinkle in the paprika and pepper and mix. Pour the macaroni, half of the shredded cheeses, the cut butter, and soup mixture into the slow cooker and stir until it is well incorporated. Top off with the remaining shredded cheeses. Cook on low for 3 hours.

Note: Buy the cheese in blocks and shred it yourself. Store-bought shredded cheese has added ingredients that don't melt a well.

via iHeartRecipes

Spaghetti Sauce

1 lb. hamburger, browned
1 small  onion
2 cans stewed tomatoes
1 small can tomato sauce
1 small  can tomato paste
¼ cup Worcestershire sauce  
1 cup ketchup 
1 can mushrooms
1 tsp. oregano
sugar
cloves
chili pepper  

Crockpot Sweet Potato Lentils

Ingredients
3 large sweet potatoes, diced (about 6 cups)
3 cups vegetable broth
1 onion, minced
4  cloves garlic, minced
1-2 tsp. coriander
1-2 tsp. garam masala
1-2 tsp. chili powder
½ teaspoon salt
1½ cups uncooked red lentils (masoor dal)
1 can coconut milk
1 cup water

Instructions
• Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a Crockpot. Cook on high for 3 hours, until vegetables are soft.
• Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours.
• Stir in the coconut milk and as much water as needed to get the right consistency. 

Serve with Naan.

Via pinch of yum

Slow Cook Creamy Chicken Pot Pie

Ingredients

2 1/2 lbs. boneless skinless chicken thighs, cut into 1-inch pieces  

1 cup heavy whipping cream 

1/4 cup all-purpose flour  

1 package (0.87 oz) chicken gravy mix

1 Tbsp. poultry seasoning  

1/2 tsp. salt

1 bag (12 oz) frozen mixed vegetables 

1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuit 

Instructions
Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker.
In small bowl, mix whipping cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low heat setting 3 to 4 hours or until chicken is tender.
Heat oven to 350°F. Stir frozen mixed vegetables into slow cooker. Remove slow cooker insert.
Separate dough into 8 biscuits. Top mixture in slow cooker with biscuits. Bake uncovered 35 to 40 minutes or until biscuits are deep golden brown on top and cooked through.

Pepper Jack Chicken and Stuffing

Ingredients
1 box Chicken Stove Top Stuffing
1 can of cream of chicken soup
1.5 lbs chicken, cut into chunks
1/4 cup milk
6 Tbsp butter, melted
6 slices pepper jack (or Swiss) cheese

Instructions
1. Cover bottom of baking dish with chicken.
2. Lay cheese on top of chicken.
3. Mix cream of chicken soup with milk and spread on top of cheese.
4. Top with whole box of stuffing.
5. Drizzle butter on top of stuffing and bake at 350°F for 45-60 minutes.

NYC Street Cart Style Chicken and Rice

INGREDIENTS

For the white sauce:
1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon sugar
½ teaspoon salt
For the chicken:
2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil
For the rice:
2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt
Additional optional ingredients:
Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)

INSTRUCTIONS

1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use. 

2. Toss chicken with lemon juice, oregano, coriander, salt, pepper, garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.

3. Heat a large pot over high heat and add enough oil to coat the bottom lightly. 

4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm. 

5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes. 

6. Add chicken stock and salt and bring to a boil.

7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.

8. When everything is done, dice the chicken. 

9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired. 

10. Enjoy! (Servings: 4)

via Tasty