Thursday, February 17, 2011

Crockpot Spanish Chicken

  • 1 1/3 lb boneless skinless chicken breasts
  • 1 lb turkey Italian sausage cut into 1 inch pieces
  • 1 cup onion chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp tsp crushed red pepper flakes
  • 28 oz can diced tomatoes- undrained
  • 1 can tomato paste
  • 1 can artichoke hearts, quartered and drained
  • 4 oz can sliced olives, drained
  • 3 cups hot cooked rice or couscous

Put everything but the artichoke hearts, olives and rice in crockpot and cook on low 6-8 hours. When chicken is cooked take out and shred. After returning shredded chicken to crockpot add artichoke hearts and olives. Serve over rice.

This was really good and so so easy. Next time I make it though I will be using regular sausage or no sausage at all. The turkey sausage was a little too sweet for me and didn't quite flow with the rest of the tastes, Jeremy thought the same thing. But other than that it was SO good.

Crockpot Italian Chicken Lentil Soup

  • 1 lb chicken thighs
  • 2 cup rinsed and sorted lentils
  • 2 (14 oz) cans diced tomatoes - or 1 can stewed and 1 can diced
  • 2 cups chopped carrots
  • 1 med chopped zucchini (or you can use spinach)
  • 1/2 cup chopped onions - diced
  • 4 1/2 - 5 cups chicken broth
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 cup mushrooms (optional)

Cook on high for 5-6 hours

A friend gave me this recipe and it was tasty and easy!

Breaded Garlic Chicken in Lemon- Butter Sauce

  • 4 chicken breasts
  • 1 cup seasoned flour (1 cup flour, 1 tsp salt, 1/2 tsp pepper)
  • 5 cloves garlic, finely minced
  • 1 Tbsp parsley flakes
  • 2 Tbsp fresh squeezed lemon juice
  • 3 eggs
  • 1/3 cup finely grated Parmesan cheese
  • 1 Tbsp olive oil
  • 5 Tbsp butter

Place the seasoned flour in a large gallon-sized ziploc bag. Set aside. In a shallow pie plate, beat the eggs until mixed and add the Parmesan cheese. Whisk to combine. Set aside.

In a large skillet, melt 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Let it begin to heat and sizzle while you prepare the chicken but be careful not to let the butter burn and turn brown.

Put the four chicken breasts in the bag with the seasoned flour, close the bag, and shake to coat the chicken in the flour. One by one, take the chicken out of the bag and dip into the egg/ Parmesan mixture. Place the chicken carefully in the skillet with the hot oil/butter. Repeat with the other chicken breasts. Let the chicken cook on the first side, without moving or flipping the chicken, for 1-2 minutes until a nice, golden crust has formed. Carefully, using a wide spatula, flip the chicken and let it continue to cook for 1-2 minutes on the other side until it is golden brown. The chicken will flip easiest if it has had time to sizzle and cook to form a nice crust.

Remove the chicken to a 9x13 inch pan. Set aside while you make the sauce.

In the same skillet that you browned the chicken, melt the remaining 4 Tbsp butter. Add the minced garlic, lemon juice and parsley. Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet.

Pour the sauce evenly over the chicken breasts and bake for 35 minutes, until the chicken is cooked through. Serve over noodles, rice or potatoes.

My sister told me about this recipe and it came from Mel's Kitchen Cafe ( it was absolutely delicious and pretty easy to make! If you like things saucey you might want to double the sauce portion of the recipe.

Broccoli, Cheddar and Ham Strata

  • 1 Tbsp olive oil
  • 1 medium sweet onion, diced
  • 1 bag (1 pound) frozen chopped broccoli, thawed
  • 1 loaf Italian bread (14 oz), cut into cubes (about 1 inch)
  • 1/2 lb sliced deli ham, chopped
  • 6 large eggs
  • 1 1/2 cups 2 % milk
  • 2 Tbsp chopped fresh or freeze dried chives
  • 1 Tbsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded cheddar

1. Heat oven to 375. Coat a 2 quart oval baking dish with nonstick spray (I used a 9x13)
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook 5 minutes. Add broccoli and cook another 3 minutes.
3. Place bread cubes in a large bowl stir in broccoli-onion mixture and the ham.
4. In a medium bowl, whisk together the eggs, milk, chives, mustard, salt and pepper. Pour over bread mixture, stirring to mix. Transfer to prepared dish and top evenly with cheese.
5. Bake at 375 for 40-45 min or until strata registers 160 on an instant read thermometer.

I got this from the magazine Family Circle. We really enjoy this at our house, I've made it a couple times now the changes I made were: I use whatever kind of broccoli I have on hand, I also use whatever ham I have around and I've only used 1% milk and it still turned out fine both times!


2 lbs stew meat
2 medium onions sliced
6 potatoes, peeled, cut into large cubes
6 carrots, peeled and sliced
4 ribs celery, diced
large can or jar of tomato juice (V8 or generic)
2 teaspoons salt
1/4 teaspoons pepper
2 Tablespoons sugar
3 Tablespoons dry tapioca pudding

This takes 5-6 hours on high in my crock pot

Tuesday, February 15, 2011

Lemon Sauce


* 1 (10.75 ounce) can cream of chicken soup
* 1/2 cup water
* 2 tablespoons lemon juice
* 2 tablespoons butter
* 1/2 teaspoon garlic powder


1. Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.