Easy Italian Crock Pot Chicken
4 chicken breast (I use the frozen ones from Costco and put them in frozen)
1 8oz brick cream cheese
1 can cream of chicken soup
1 package Italian salad dressing mix
Throw it all in the crock pot on low for 8 hours. If you are around you can stir it a bit at the end.
Shred the chicken with 2 forks and you are good to go. Easy!!!
We put this over rice but the next time I make it I am going to try it over pasta. This is totally a "Mormon meal"..... a new version of a generic,easy, good meal that can stretch to feed a large family or be for just a small family (back in the 80's and 90's it was all about casseroles.... now it's all about easy crock pot dinners). My one-year old really liked this.
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Monday, April 18, 2011
Friday, April 15, 2011
What's for Dinner?
Light and Fresh Summer Pasta
K..... So I don't really have a "recipe" for this - sorry! I just made it and liked it.
1 lb of angel hair pasta
4 garlic cloves (you can add more)
fresh sage diced as small as possible
4 tomatoes (mine were kind of small... I'd use more if i had them)
extra virgin olive oil
real shaved Parmesan cheese
cook your pasta, drain and set to the side. in a frying pan warm up about 5 tablespoons of extra virgin olive oil. press your garlic through a garlic press and add to the warm oil. i do this on a very low to low/medium temp (i have a gas stove) because I'm not cooking the garlic i just want to get it warm enough that the natural flavor starts to come out of it and you can really smell it. once that happens (on low it takes a few minutes... seriously you'll smell it) i take the pan off the heat and through in my fresh sage that i have diced as small as i can get it, stir it up. this is off the heat. the warm oil bring out the flavor/scent of the sage and you're good to go. add the oil/herb mix into the cooked past, add diced tomato and toss. add more extra virgin olive oil to taste and texture. you want a loose pasta, if you don't have enough oil the pasta will stick together and not mix as well. once you have served the pasta onto a plate/bowl, add the shaved parm cheese and there you go!! i love it just like that but my husband and mother-in-law like to add Italian salad dressing to it. whatever works!
K..... So I don't really have a "recipe" for this - sorry! I just made it and liked it.
1 lb of angel hair pasta
4 garlic cloves (you can add more)
fresh sage diced as small as possible
4 tomatoes (mine were kind of small... I'd use more if i had them)
extra virgin olive oil
real shaved Parmesan cheese
cook your pasta, drain and set to the side. in a frying pan warm up about 5 tablespoons of extra virgin olive oil. press your garlic through a garlic press and add to the warm oil. i do this on a very low to low/medium temp (i have a gas stove) because I'm not cooking the garlic i just want to get it warm enough that the natural flavor starts to come out of it and you can really smell it. once that happens (on low it takes a few minutes... seriously you'll smell it) i take the pan off the heat and through in my fresh sage that i have diced as small as i can get it, stir it up. this is off the heat. the warm oil bring out the flavor/scent of the sage and you're good to go. add the oil/herb mix into the cooked past, add diced tomato and toss. add more extra virgin olive oil to taste and texture. you want a loose pasta, if you don't have enough oil the pasta will stick together and not mix as well. once you have served the pasta onto a plate/bowl, add the shaved parm cheese and there you go!! i love it just like that but my husband and mother-in-law like to add Italian salad dressing to it. whatever works!
Wednesday, March 16, 2011
What's for Dinner?
Ginger Chicken Stir Fry
3 TBS vegetable oil
3 chicken breasts cut in thin strips
2 inch piece of fresh ginger, peeled and diced as small as you can
4 garlic cloves chopped (I put mine in a garlic press)
1/2 tsp crushed red pepper flakes (I use 1 tsp because we like it hot)
6 green onions cut into pieces
1/4 cup Tamari (dark aged soy sauce)
3 TBS honey (I use a lot more.... I add to taste)
Rice (I like sticky rice and I just make it in my rice cooker)
Heat a large skillet over high heat. Add the vegetable oil. Add the chicken and season with a tiny tiny bit of salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges. Then add the ginger, garlic, and red pepper flakes and cook for 2 minutes. Add the green onions (and/or whatever other veggies you want to use) and stir fry for another minute then add the Tamari and honey for form a sauce and glaze the chicken (just stir it around). Cook until chicken is done.
Other directions: I didn't have green onions in the fridge tonight so I didn't use them! But I did have this unknown green leafy vegetable (similar to bok choy I guess?) that my friend Der gave to me..... so I cut that stuff up according to her directions and threw it in my stir fry. It was great! If I ever find out what it's called I'll let you know. You can do this with any veggies you want. Broccoli, asparagus and sweet peas would all be good options. Or you can just have it with plain chicken. What ever you want!!! My husband is a corn freak, so he added corn and cooked carrots to his. I hate corn in stir fry so he has to add it to his own bowl.
All of these ingredients are normal things that you can find at your grocery store. Tamari is just a dark aged soy sauce... it's usually found in the Asian food section right next to the normal soy sauce. I highly recommend you have this at hand. I like it so much better then the normal stuff for some reason.
3 TBS vegetable oil
3 chicken breasts cut in thin strips
2 inch piece of fresh ginger, peeled and diced as small as you can
4 garlic cloves chopped (I put mine in a garlic press)
1/2 tsp crushed red pepper flakes (I use 1 tsp because we like it hot)
6 green onions cut into pieces
1/4 cup Tamari (dark aged soy sauce)
3 TBS honey (I use a lot more.... I add to taste)
Rice (I like sticky rice and I just make it in my rice cooker)
Heat a large skillet over high heat. Add the vegetable oil. Add the chicken and season with a tiny tiny bit of salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges. Then add the ginger, garlic, and red pepper flakes and cook for 2 minutes. Add the green onions (and/or whatever other veggies you want to use) and stir fry for another minute then add the Tamari and honey for form a sauce and glaze the chicken (just stir it around). Cook until chicken is done.
Other directions: I didn't have green onions in the fridge tonight so I didn't use them! But I did have this unknown green leafy vegetable (similar to bok choy I guess?) that my friend Der gave to me..... so I cut that stuff up according to her directions and threw it in my stir fry. It was great! If I ever find out what it's called I'll let you know. You can do this with any veggies you want. Broccoli, asparagus and sweet peas would all be good options. Or you can just have it with plain chicken. What ever you want!!! My husband is a corn freak, so he added corn and cooked carrots to his. I hate corn in stir fry so he has to add it to his own bowl.
All of these ingredients are normal things that you can find at your grocery store. Tamari is just a dark aged soy sauce... it's usually found in the Asian food section right next to the normal soy sauce. I highly recommend you have this at hand. I like it so much better then the normal stuff for some reason.
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