Crockpot Fettuccine Alfredo

My friend Megan Morris made this for me after I had Brooklyn. It was so good and I liked it even more when she told me how easy it was!

2-3 Chicken Breasts cubed
1 can of Cream of Chicken Soup
1 can water
8oz Block of low-fat Cream Cheese ( sometimes I use half)
1 stick of butter (to save on fat I use 1/4 a stick and it's still good)
1 packet Italian Dressing

Put in your crock pot on high for 2 hours or on low for 4 hours

Cook up a box of Fettuccine noodles (I use wheat) and mix with the Alfredo! The sauce will be runny at first but after it cools off it will thicken up.

WELCOME KATIE PETERSON TO OUR COOKING SITE! I KNOW THAT YOU HAVE AWESOME RECIPES TO SHARE AND I AM EXCITED TO SEE WHAT YOU POST. BRIENE AND KATIE ARE GOOD FRIENDS AND BRIENE IS ALWAYS GIVING ME HER RECIPES, THEY ARE SO YUMMY.

Monterey Chicken !

This recipes is so yummy. Katie Peterson Posted this recipe on her blog a few months ago. While I was grilling the chicken I put the veggies on foil on the grill that way they were cooked when I put them on the chicken. Thanks Katie for a great recipe.

Monterey Chicken

3 boneless chicken breasts, or 6 chicken tenders
1 green pepper, chopped
1/2 c mushrooms, chopped
1 c shredded cheese

Honey Mustard Sauce
1/2 c mayo
1 T honey
1 T mustard

Marinate chicken in 1/4 c soy sauce & 1 can of Sprite for a few hours to over night. Remove chicken and grill until juices run clear. Place a large piece of foil on grill, transfer chicken over to the foil & put them close together. Spread some sauce over each breast, cover with green pepper, mushrooms, and shredded cheese. Cook until cheese is melted. When serving place chicken on a small amount of sauce and top with bacon bits.

Cheesecake with Chocolate Lace...

I found this on BHG. I thought the presentation was beautiful. The recipe sounds delicious as well, I mean who doesn't like cheesecake?! The idea of making the musical notes with chocolate was inspirational. It would be easy to adapt this idea to create other things. Hearts, Letters, stars, ext. Enjoy!

Ingredients
1-3/4 cups finely crushed chocolate wafers (about 33)
1/3 cup butter (no substitutes), melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon almond or mint extract
2 egg yolks
1 egg
1/4 cup half-and-half or light cream
1 6-ounce package white chocolate baking bars, chopped
2 tablespoons light-colored corn syrup
1 tablespoon water
1 tablespoon butter (no substitutes)
1/2 cup semisweet chocolate pieces
Whipped cream (optional)
Chocolate Lace Musical Symbols (optional)

Directions
1. Preheat oven to 375 degree F.
2. For crust, combine cookie crumbs and the 1/3 cup melted butter. Press crumb mixture onto bottom and 2 inches up sides of a 9-inch spring form pan. Set aside.
3. For filling, beat cream cheese, sugar, flour, and extract in a large mixing bowl with an electric mixer until combined. Add egg yolks and the whole egg all at once, beating on low speed just until combined. Stir in half-and-half and chopped white chocolate. Pour filling into crust-lined pan. Place in a shallow baking pan in oven.
4. Bake in a preheated oven for 35 to 40 minutes or until center appears nearly set when shaken. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan and cool cheesecake completely. Cover and chill cheesecake in the refrigerator at least 4 hours before serving.
5. Heat corn syrup, water, and the 1 tablespoon butter until butter melts and mixture just boils. Pour over chocolate pieces in a small bowl; let stand 1 minute. Stir until smooth. Spread over top of cheesecake. Chill 5 to 10 minutes or until chocolate is set. If desired, garnish with whipped cream and Chocolate Lace Musical Symbols. Makes 16 servings.
Chocolate Lace Musical Symbols: Melt 3 ounces semisweet chocolate and 1-1/2 teaspoons shortening. Let cool slightly. Place in a plastic bag. Cut a small hole in one corner and pipe the shapes onto waxed paper. Let garnishes stand in a cool, dry place until firm.

How do I choose?

I added a new poll on the blog, what is your favorite dessert? So when I am finished with the poll, I decide I should take it myself. I am now staring at the answers and wondering how am I going to choose. OK, lets start with process of elimination. I know I am not a huge pie fan, don't get me wrong, if there is a good pie you better believe I will dive in but it's not my favorite. So then I continue to look at the list, cookies, brownies, ice cream and cake. I can't eliminate one of them. I start thinking about chocolate chip cookies, Betty Crocker double chocolate brownies, cold stone ice cream, Claim Jumper chocolate cake. Elimination, I would take any and all in a heart beat. I then come up with the question, what couldn't I resist? Cookies, probably, brownies and ice cream, maybe. Chocolate cake, NEVER! After much inner debate I have realized chocolate cake must be my favorite. I'm not talking about a Walmart Birthday Cake, or a cake mix you make at home. I am talking about Claim Jumper Chocolate Cake or Grandma Moore's Chocolate Cake, the good, rich, and moist chocolate cake with Chocolate icing. Now I am dying for a good piece of Chocolate cake.
I hope the poll doesn't find you having the same inner conflicts as I did. I am passionate about only the important things in life, DESSERT being one of them!

Jamie's Minestrone soup

INGREDIENTS

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 4 cups chicken broth
• 3 cups tomato sauce
• 1 can crushed tomatoes
  
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated Parmesan cheese for topping
• 1 tablespoon olive oil

DIRECTIONS

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.

I made this in the crockpot and it turned out really good. I just waited to add the pasta until the end.

Cheesy Baked Tortellini

Cheesy Baked Tortellini

This is a really easy, good comfort dinner. It is great with steamed Veggies and French or Garlic Bread. Enjoy!

Ingredients:
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions:
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Quick Fix Beef Burrito Skillet

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup chopped green onions (about 1 large)

DIRECTIONS

BROWN meat in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

MODIFICATIONS

I love this recipe, I make it ALL the time. A few modifications I make are I add a can of black beans to it for more fiber. I also add a onion to the ground beef when I am cooking it. And then I usually don't put the tortillas in the skillet, instead I turn it into burritos by scooping the skillet into the tortillas and adding cheese, sour cream, more salsa etc. and folding it up.

Giada De Laurentis

I noticed on the "What is your favorite type of food" quiz, that Italian won with a whopping 60%! With that being the consensus, I thought I would add this little bit about my favorite Italian chef: Giada De Laurentis. Her recipes are easy to follow and delicious. Anyway, her cookbooks are amazing and so is her show "Everyday Italian" on the Food Network at 1:30 and 4:30 weekdays. Check it out and you will be amazed at the yummy Italian dishes you can easily create at home in your own kitchen! If you can't be in Rome or Capri, why not eat like you are!!!

Picnic Pasta Salad

INGREDIENTS:

8 ounces curly pasta (I like using whole wheat)
8 fluid ounces Italian dressing
2 tablespoons salad seasoning
1 cup chopped broccoli florets
1 cup diced cheddar cheese
1/2 medium cucumber, peeled seeded and sliced
1/2 cup sliced mushrooms
1 can (2.25-oz.) sliced black olives, rinsed and drained
1/4 cup diced seeded green bell pepper
2 green onions, chopped
1/4 cup Parmesan cheese, grated
1-2 cups Halved Grape Tomatoes

DIRECTIONS:
Cook pasta according to package directions (do not overcook, as dressing will continue to soften pasta as it sits). Rinse with cold water and drain. Toss with Italian salad dressing and salad seasoning. Refrigerate until needed (may be done up to 1 day in advance).Gently toss pasta with tomatoes, broccoli, cheddar cheese, cucumber, mushrooms, olives, green bell pepper and onions until evenly coated. Sprinkle with Parmesan cheese and serve. BEST IF REFRIGERATED FOR A COUPLE HOURS BEFORE SERVING.

Simple Salmon

As you all know, Fish is VERY good for you; especially Salmon because of the high content of Omega 3. We love fish in our home and I always make this very simple, low-fat, and healthy salmon dish...ENJOY!


Ingredients:
Salmon (6 oz. per person is usually best)
Olive Oil
Garlic Powder
Lemon Pepper

Line baking tray with tin foil and set the oven to Broil at 500 Degrees.

Baste Salmon with Olive Oil, about a 1/2 Tbl. per Portion (eyeball it)
Sprinkle Garlic Powder and Lemon Pepper to taste on the Salmon.

Place seasoned Salmon Portions on the foil-lined tray and broil in the oven till no longer pink in the middle (about 10 min.)

This Salmon is best served along side with Mashed Potatoes, over a light pasta, or Rice Pilaf and Veggies. Or if you are watching your carbs, it is great with just some simple veggies.

Crunchy Salad

SALAD
Romaine Lettuce
Broccoli
Green Onions

CRUNCHY PART
2 packages of Ramen Noodles crushed up
Sunflower Seeds (about 1/4 cup)
Slivered Almonds (about 1/2 cup)

Saute Crunchy ingredients in 2 Tbsp of butter until lightly browned, about 5 minutes. (The recipe called for a STICK! I did 2 Tbsp and it was fine, next time I will probably try just using Pam and no butter).

DRESSING
1/2 Cup Crisco Oil
1/4 cup Red Wine Vinegar
1/2 cup Sugar
1 tsp dry mustard
Mix dressing ingredients together and shake up well.

Mix lettuce, onions and broccoli together (add as many onions and broccoli as you prefer). Then add some of the crunchy topping to the salad, once again add all by preference. You wont use all of the topping, I put the extras in a bag, it will last for a while. I am still on the same batch and I have eaten it every day for the past week! Then add the dressing and mix up (I put my salad in a Tupperware and shake it good to coat it). I only put on less than a TBSP of dressing for my plate of salad. You should have lots of dressing left over to store in your fridge. Some people like a lot of dressing but I like it just to barely coat my salad.
I love this salad, it is so so yummy. Mike was teasing me tonight that I am going to turn green from eating it too much. Let me know if you have any questions, I don't have an official recipe for it so I tried to explain the best I could. (Sorry, I know the pictures doesn't make it look so good, I was eating it for dinner tonight so I took a quick picture of my plate).

Beef Penne Layered Pasta

Ingredients:

1 pound dried penne pasta, prepared according to package directions

8 ounces lean ground beef

1 small onion, chopped

2 cups water

2 cans (6 ounces each) Italian tomato paste

1/3 water

1 tablespoon MAGGI Instant Beef Flavor Bouillon

2 cups (8 ounces) shredded Monterey Jack cheese

Directions:

PREHEAT oven to 350° F.

COOK beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.

LAYER ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.

BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.

FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE for 45 to 55 minutes or until heated through and cheese is melted. Season with salt.

Suggestion:
Serve with Seasoned Steamed Broccoli and French Bread. Enjoy!!!