Chicken Caesar Sandwiches

I love me a crock-pot recipe!  This one could not be easier or taste more amazing!  I love Caesar salad and so does my husband so when I saw this recipe on pinterest it was a no-brainer.  The original recipe is from here.  This is so easy you could double or triple the recipe and serve it at your next gathering!

Ingredients:

1 pound boneless skinless chicken thighs or breasts (I used Chicken Breasts)
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns (I used Hawaiian Rolls)

Directions:

-  Place chicken in slow cooker with 2 cups of water, cover and cook on low heat for 4-6 hours.
-  Remove chicken from cooker and drain the water from the slow cooker.
-  Shred chicken, discarding any fat.
-  Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. -  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
-  Spoon 1/4 cup mixture onto each roll.
-  Top with extra shredded Parmesan cheese and lettuce to serve.

Zucchini Bread

We have been making Zucchini bread in my family since before I was born.  My Mamaw always made it during the holidays but I don't know why I don't make it all the time.  Don't let it scare you.  Yes, there is zucchini in it but you cannot taste it (for those of you who are not fans) and the bread is actually sweet.  We eat it for breakfast and my kiddos have no idea it has vegetables in it.  Hehe!  This is my Mamaw's recipe.  I made it recently for my sister's baby shower (here).  Sadly, I do not have a picture to show you but trust me, you will like it.

 

Ingredients:

1 1/2 c. all purpose flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. baking powder
1 c. sugar
1 c. finely shredded zucchini (with the peel on) Note:  Make sure you drain as much of the liquid as you can before you add it to the bowl.
1 egg
1/4 c. oil

Directions:

-  In a mixer combine all ingredients.
-  Pour into a greased loaf pan.
-  Bake at 350 degrees for 55-60 minutes.
-  Makes one loaf.

Crispy Chicken Tacos

This is another great recipe from Skinny Taste!  It was a huge hit with my family {my husband ate 3}!  It could not be any easier to make.  This will definitely be a dinner we eat often at our house.

Ingredients:
12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed
10 oz can tomatoes with mild green chile's (I used Rotel)
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

Directions:

-  In a crock-pot  mix together the black beans, Rotel and seasonings.
-  Place chicken on top of the bean mixture.  Salt and pepper (I also added more of each seasoning to the chicken)
-  Cook on high for 2 hours.
-  Before serving shred the chicken and mix into the bean mixture.
-  Fill each taco shell (I broil mine in the oven to get them extra crispy) with your desired amount of chicken mixture.
-  Top with low-fat cheese, light sour cream, scallion, cilantro, avocado slices and tomatoes.

Chicken Taco Chili

I love chili but chili can have a lot of fat.  I was so happy when I found this recipe on Skinny Taste!  It was so flavorful and hearty.  I topped it with low-fat shredded cheese, light sour cream and 5 Frito's for some crunch.  I made this a month ago when it was still cold out. Nnow that Spring is upon us you might want to save this in your arsenal for Fall!  Whenever you decide to make it, I think you are going to love it!

Ingredients:

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz (3-4) boneless skinless chicken breasts
chili peppers, chopped (optional)
1/4 cup chopped fresh cilantro

Directions:
-  Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
-  Place chicken on top and cover.
-  Cook on low for 10 hours or on high for 6 hours.
-  Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.
-  Top with fresh cilantro. Also try it with low-fat cheese and light sour cream

Oreo Delight

This recipe is from here.  I renamed it Oreo Delight because it is very similar to this dessert that my mom has made for years and years.  My husband could not get enough of this Oreo deliciousness.  It was a huge hit!

Ingredients:

1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Directions:

-  Crush the whole package of Oreos with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done.

-  Pour remaining crumbs in a 13x9 pan.

-  Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust.

-  Make chocolate pudding according to package directions and let it setup in the fridge.

-  In a mixing bowl blend cream cheese until smooth and add powdered sugar, mix. 

-  Fold in 1-8 oz tub of cool whip.

-  Top Oreo layer with cream cheese mix, then pudding, then your last 8 oz tub of cool whip, and then sprinkle remaining Oreo's on top.

-  Cover and refridgerate until ready to serve.

Sausage Dip

This recipe is from my brother-in-law.  It is the perfect dip for gatherings, football season and really any time!

Ingredients:

4 (8 oz.) packages cream cheese
2 cans Rotel
1 lb sausage

Directions:

-  Cook sausage in a skillet until browned through.
-  Combine all ingredients in a crock-pot set at medium heat.
-  Stir frequently until cheese is melted.
-  NOTE:  you can make this dip as spicy as you like by using hotter rotel and spicy sausage!

Bacon Wrapped Crackers

I was watching one of the Pioneer Woman's Christmas shows and she made these little appetizers and I died!  I made them for my family's Christmas fun day and they were devoured!  They could not be easier and she said you can cook them, freeze them and then heat them up when you need them!  Perfect!

Ingredients:

1 lb  bacon
Grated Parmesan cheese
Club Crackers

Directions:

-  Cut bacon in half
-  Place club crackers on a rack with a baking sheet underneath
-  Put 1 tsp. of Parmesan on top of each cracker.
-  Wrap each cracker with a piece of bacon.
-  Bake at 250 degrees for 2 hours.

- 

Chicken and Mushroom Pasta

My mom found this recipe in the newspaper and I am so glad she did.  It is like all my favorite things in one dish!  Yumm-O!  The best part is you put it in the crock-pot!

Ingredients:

1 carton of sliced mushrooms
3-4 boneless, skinless chicken breasts
1 stick of butter
1 packet of Zesty Italian dressing mix
4 oz. onion and chive cream cheese
1 can cream of mushroom soup
7 oz. (1/2 of a can) chicken broth
1 jar of capers, drained
angel hair pasta

Directions:

-  Pour mushrooms in the bottom of the crock-pot.
-  Place chicken breasts on top of the mushrooms.
-  In a sauce pan melt butter, dressing, soups and cream cheese together.
-  Pour combined mixture over chicken.
-  Top with capers.
-  Cook on low for 5 hours.
-  20 minutes before it is finished, cook pasta according to directions on the package.
-  Serve chicken and sauce over pasta.

Baked Tacos

I will never make regular tacos again!  This recipe was so easy and it really is super yummy!  The original recipe is from here.

Ingredients:2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole

Directions:

-  Preheat the oven to 400 degrees.
-   In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
-  In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid.
-  Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
-  Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up.
-  Sprinkle cheese over the top of the taco meat in each shell.
-  Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
-  Remove from the oven and top with any optional condiments for serving.

Oven Roasted Potatoes

I will be the first to admit I am not very creative when it comes to my side dishes.  My day to day sides are bor-ring!  Thank goodness for Pinterest.   I found this side here and made it tonight!  It was a HUGE HIT!  It was easy and so flavorful.  It will definitely make an appearance on our dinner table again and again. 

Ingredients:

1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon, cooked and crumbled
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley

Directions:

-  In a medium pot, boil potatoes until fork tender.  Remove from water and let cool.
-  While the potatoes boil, cook bacon until almost crispy.  Let bacon drain on a paper towel and keep the bacon fat.
-  Once potatoes are cool enough to handle, cut them in chunks.
-  Coat a large sheet pan with olive oil and half of the bacon grease.
-  Place the potatoes on the sheet pan.  Sprinkle with salt and pepper and roast in a 425 degree oven for 40 minutes, turning the potatoes half way through.
-  Remove potatoes from oven and gently toss. 
-  Top the potatoes with the bacon crumbles, garlic and cheese.
-  Reduce the temperature to 375 degrees and roast potatoes for an additional 15 minutes.
-  Remove from oven and top with parsley.
-  Serve immediately.

Almond Poppy Seed Bread

Almond Poppy seed is my absolute favorite breakfast bread of all time.  I love it so much and when I found this recipe on pinterest I thought I had dies and gone to heaven!  The original recipe is from here.  Make this bread right now!

Ingredients:

Bread:

3 cups flour

1/2 tsp salt
1 1/2 tsp baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp melted butter

 

Glaze:

1/4 cup orange juice

3/4 cup sugar (next time I make this I am going to use powdered sugar instead)

1/2 tsp almond extract

1/2 tsp vanilla

1 1/2 tsp melted butter

Directions:

 

For the bread:

-  Preheat oven to 350 degrees.

-  Mix all of the ingredients together.

-  Pour into greased and floured baking pans.

-  This recipe makes 2 large loaves.

-  Bake at 350 for 50-60 minutes until golden brown and/or toothpick comes out clean.

For the Glaze:

-  Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves.

-  Remove bread from pans and pour glaze over warm bread.

-  Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

Chicken Pillows

Shut the front door!  This is THE BEST dish!  I found it on pinterest and I am so glad I did.  My husband LOVED it and so did my daughter!  The recipe is from here. It is easy to make so it is a good go-to dish but it looks fancy so you could serve it at a dinner party too!  Try this...Please!  You won't regret it!!!

{Photo courtesy of Chef In Training....my camera battery was dead, Gasp!, so I couldn't take a picture of the one I made}

Ingredients:

1 (8 oz) can crescent rolls

8 oz cream cheese

1/4 c. butter

2-3 c. cooked and shredded chicken

1 egg

1 sleeve saltine crackers, crushed

1 can cream of chicken soup

1/4 cup milk

2 spoonfuls sour cream 

1/2 c. shredded cheddar cheese

Directions:

-  Preheat oven to 400 degrees
-  Soften 1/4 cup butter and 8oz. block of cream cheese and stir to a smooth consistency.

-  Stir in cooked shredded chicken to the butetr and cream cheese mixture.
-  Lay out the 8 crescents on a cookie sheet. Stretch the crescent out a little bit.
-  Place a couple spoon fulls of the chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of it is showing making a "pillow".
-  In a separate bowl, beat the egg and a couple Tablespoons of water together.

-  Dip the "pillow" into the blended egg and then dip it in the crushed crackers and place on cookie sheet. Repeat for the remaining 7 crescents.
-  Cook the pillows at 400 degrees for 20 minutes. Keep an eye on them your oven might cook them quicker.

-  For the sauce topping: Put can of cream of chicken and milk into a sauce pan. Add as much milk as you want to get it to the consistency you want i.e. thicker or runnier. When hot enough add 2 spoon fulls of sour cream and cheese to your liking.

Motivate Me Muffins

My mom found this recipe in the Dallas Morning News and thought I might want to try it.  I'm so glad she gave it to me because these muffins are seriously GOOD!  Alicia Ross is the Scoop columnist for the paper and her daughters developed the recipe.  Thank you Alicia Ross' daughters!  Your Motivate Me Muffins ROCK!  See for yourself!

Ingredients:

1/3 c. sugar
1/3 c. light brown sugar
1/2 c. vegetable oil
1 egg
1 c. mashed bananas (approx. 2 ripe bananas)
1 c. plain Greek yogurt
1 tsp. vanilla extract
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. instant oatmeal
1 to 1 1/2 c. fresh blueberries

Directions:

-  Preheat oven to 350 degrees.
-  In a large bowl mix sugars, oil, egg, bananas, yogurt and vanilla.  (I used my Kitchen Aid Mixer)
-  Stir in flour, baking powder, baking soda, and oatmeal.
-  Gently fold in blueberries.
-  Fill each muffin tin cup 2/3 full.
-  Bake for 15-18 minutes or until toothpick comes out clean.

Two Timin' Pasta Bake

Holy Cow you guys! This pasta is A.MAZING!!!  My husband went back for seconds and both my kiddos ate it up!  It seriously tasted like a dish you would order at an Italian restaurant.  Of course this recipe came from here  It could not be easier to make.  Seriously.  So, So, Good!!!!

Ingredients:

1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions:

-  Cook pasta according to the directions on the box.
-  In a large bowl, combine Alfredo and marinara sauce.
-  Stir in half of the mozzarella and half of the Parmesan.
-  Pour mixture into a 9x13 and top with the remaining cheese.
-  Bake at 350 degrees until bubbly.
-  I served mine with garlic bread!

Chicken and Avocado Lettuce Boats with Buttermilk Dijon Dressing

This salad was SO good!  Perfect for summer!!!  The recipe comes from The perfect Pantry!

Ingredients:

For the dressing:1/2 cup plain nonfat yogurt
1/4 cup buttermilk
1 Tbsp fresh lemon juice
1 tsp capers, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
1/2 tsp Dijon mustard
1 Tbsp chopped fresh flat-leaf parsley
1/4 tsp fresh black pepper, or to taste

For the salad:2 cups diced cooked chicken breast (I use rotisserie chicken from the grocery store)
1 avocado, peeled and diced
1/2 cup diced cucumber
3/4 cup of cherry tomatoes
Handful of black olives, cut in half
Fresh dill weed (2 Tbsp chopped, plus extra for garnish)
1/2 cup crumbled feta cheese
Romaine lettuce leaves

Directions:

-  In a mason jar, shake together all of the dressing ingredients, and set aside.
-  Add the chicken, avocado, cucumber, green pepper, cucumber, tomatoes and olives to a mixing bowl.
-  Toss in a few tablespoons of chopped dill, and as much of the dressing as you like.
-  Stir everything well, then fold in the feta cheese.
-  Pile salad into the lettuce leaves.