Crockpot Creamy Italian Chicken Pasta

1-2 lbs. chicken breasts, cubed

1 1/4 c. chicken broth, divided

1 pkt dry Italian salad dressing mix

1/2 c. onion, chopped

1 clove garlic, minced

1 can cream of chicken soup

8 oz. cream cheese, softened

16 oz. box rotini or penne pasta, cooked and drained

chopped parsley, optional

chopped sun-dried tomatoes, optional

Place chicken in lined crockpot and sprinkle dry Italian dressing mix over top. Add 3/4 c. chicken broth over top. Gently stir. Cover & cook on low for 4 hours. Spray a large saucepan with spray, saute onion and garlic for a couple of minutes until fragrant. Add cream of chicken soup, 1/2 c. chicken broth, and softened cream cheese to saucepan. Stir until cream cheese is melted and texture is smooth. Add mixture to chicken in crockpot, cover amd cook on low an additional hour. Add cooked pasta to crockpot just before serving. Mix thoroughly. Top with chopped parsley and sun-dried tomatoes if desired. Serve with Caesar salad and bread.

Barbacoa Beef Lettuce Wraps

3 lb. chuck roast

6-7 chipotle chilies in adobo sauce + 1 T. adobo sauce (for milder taste, use less peppers)

1 small onion, chopped

8 garlic cloves

1/4 c. lime juice

1 1/4 c. beef broth

3 T. apple cider vinegar

2 t. cumin

1 T. oregano

8-9 cloves, crushed

1 t. pepper

1 t. salt

3 bay leaves

cilantro, handful, optional

2 T. oil

1 head lettuce

pico de galo, salsa, etc..

Heat oil in pan over medium high heat. Sear the chuck roast on all sides till brown all over. Blend all remaining ingredients, except bay leaves, in a blender. Place the chuck roast in lined crockpot and pour sauce on top. Add bay leaves. Cover and cook 8-9 hours on low. Remove bay leaves & excess liquid and discard, leaving 2-3 c. in the crockpot. Shred the beef between 2 forks and mix well with remaining juices. Serve in lettuce wraps with fresh pico de gallo, salsa, or toppings of your choice.

*May also be served over/in burritos, nachos, quesadillas, burrito bowls, or sliders.

Crockpot Meatball and Rotini Stroganoff

32 oz. frozen meatballs

1 pkt brown gravy

1 pkt french onion dip, or 1 small sweet onion

1 can cream of mushroom soup

8 oz. can mushrooms, drained

1 T. worcestershire sauce

1 T. garlic, minced

1 c. beef broth

1 c. sour cream

12 oz. rotini pasta, cooked and drained

Add all ingredients to lined crockpot, except sour cream and pasta. Mix together and cover meatballs. Cook on low for 4-6 hours. When done cooking, add sour cream. Mix together and cook additional 15 minutes. Add cooked pasta and serve with Caesar salad and bread.

Crockpot Shredded Beef Tacos for a Crowd

1 white onion, diced

3 lb. beef chuck roast

1 c. beef broth

4 oz. tomato paste

1 t. cumin

1 T. chili powder

1/2 t. salt

12 tortillas or tacos

cotija cheese, feta or romano may be substituted

cilantro, optional

diced onions, optional

shredded lettuce

diced tomatoes

sour cream

Lay onions in lined crockpot. Lay chuck roast on top of onions. Combine broth, tomato paste, and seasonings. Pour over roast and cook on low for 8 hours. Once meat is cooked, shred with two forks in the tomato and broth mixture. Place in tortillas and top with toppings of your choice.

Crockpot Pesto Mozzarella Pasta

1 1/2 lbs. chicken breasts (about 3 breasts)

1/2 t. salt

1/4 t. pepper

8.1 oz. jar pesto

1/2 c. butter

1/2 lemon

1 lb. rotini pasta, cooked and drained near the end

1/2 c. grated Parmesan cheese

2 c. shredded mozzarella cheese

1/4 t. basil, to garnish

Place chicken in lined crockpot. Sprinkle with salt and pepper. Spread pesto over top. Squeeze lemon juice over chicken. Cut butter into slices and lay over chicken. Cover and cook on low for 6 hours. Near the end, cook pasta according to directions on box. Drain well. Shred the chicken with two forks. Add cooked pasta and Parmesan cheese. Stir everything until pasta is covered with buttery pesto sauce and chicken is evenly dispersed throughout pasta. Add mozzarella cheese. Cover for 15 minutes more until cheese is melted. Serve with Caesar salad and bread if desired.

Monterey Chicken Spaghetti Casserole

12 oz. spaghetti, cooked & drained

4 c. chopped cooked chicken

16 oz. sour cream

2 cans cream of chicken soup

1 pkg, chopped broccoli, I use Bird'seye steam fresh, cooked

2 c. Monterey Jack cheese, divided

2 garlic cloves, minced

6 oz. can French's fried onions, divided, optional

Preheat oven to 350. Lightly spray 9x13 dish. Combine chicken, cream of chicken soup, sour cream, broccoli, 1 c. cheese, garlic, and 1/2 can of onions, if using. Stir in cooked spaghetti. Pour in prepared pan. Sprinkle remaining cheese and onions on top of pasta. Bake uncovered 40-50 minutes. Serve with Caesar salad and bread.

No Churn Peach Ice Cream

2 c. cold heavy cream

14 oz. can condensed milk

1 t. vanilla extract

20 oz. can peach pie filling

Beat whipping cream until thick. In a separate bowl, combine condensed milk and vanilla.Gently fold 1 c. whipping cream into milk mixture and mix until smooth. Pour all into bowl with the remaining whipped cream and gently fold together until smooth and creamy. Pour 1/2 in a freezer safe container. Add half the pie filling. Use a knife to swirl the peach filling in the ice cream. Add remaining ice cream mixture. Add remaining peach filling.Swirl again. Cover with plastic wrap. Freeze 6 hours or overnight. Remove from freezer 5-10 minutes before serving.

Sloppy Jane Sandwiches

2 t. oil

1/3 c. onion, chopped

1 lb. ground beef or turkey

8 oz. can tomato sauce

2 t. Worcestershire sauce

1 t. chili powder

1 t. ground cumin

1/2 t. black pepper

4 hamburger buns, buttered and toasted

Heat oil over medium heat in large skillet. Add onion and stir until softened, about 3-5 minutes. Add meat. Use spoon or spatula to  break up pieces and cook for 5 minutes until meat is no longer pink. Drain meat, and return to clean skillet. Add remaining ingredients. Reduce heat to low and cook until flavors are blended, about 10 minutes. Serve on buns.

Easy Butter Pecan Cheesecake

1 graham cracker crust (2 extra servings size)

2, 8 oz. pkgs cream cheese, room temperature

1 c. sugar

3 T. sour cream

2 eggs, beaten

2 T. butter flavor extract

1/2 t. vanilla extract

3/4 c. chopped pecans

crushed pecans, for topping, optional

caramel syrup, optional

Preheat oven to 300. Combine cream cheese with sugar and sour cream until smooth and combined well. Add eggs and extracts. Mix for 4 minutes until thick, smooth, and creamy. Stir in chopped pecans by hand. Pour in graham cracker crust. Bake 65-70 minutes. Top will be puffy and there should be a slight jiggle in the center. Allow to chill in refrigerator for several hours before serving. Drizzle slices with caramel syrup before serving, if desired. 

No Churn Butter Pecan Ice Cream

2 c. cold heavy cream

14 oz can condensed milk

1 t. vanilla extraxt

4 T. butter

1 c. pecans, chopped, divided

Place a loaf pan in the freezer to chill. Whip the heavy cream with mixer until stiff peaks form. Set aside. In a small saucepan, melt 2 T. of butter and add the chopped pecans. Toast 2-3 min and then remove from heat. Allow to cool for several minutes. Melt the remaining butter in saucepan and set aside. Stir in condensed milk, vanilla, & pecans. Add to whipped cream until just mixed through. Remove loaf pan from freezer and pour mixture inside. Place additional pecans on top for garnish, if desired. Return to freezer for at least 6 hours until firm. Scoop, serve, and enjoy!

No Churn Fresh Strawberry Ice Cream

2 c. heavy whipping cream

14 oz. can condensed milk

2 c. chopped strawberries

1 T. lemon juice

1 t. strawberry extract, optional

Place a loaf pan in the freezer to chill. In a large moxing bowl, use a mixer to whip the heavy cream until stiff peaks form. In a separate bowl, mash strawberries and lemon juice together. Fold in condensed milk. Add to whipped cream until combined. Stir in strawberry extract, if using. Remove chilled loaf pan and pour ice cream inside. Garnish with more strawberries, if desired. Place back in freezer for 6-8 hours until set. Scoop in bowls or cones when ready to serve.

No Churn Cherry Cheesecake Ice Cream

8 oz, cream cheese, room temperature

1/2 stick butter, room temperature

14 oz. can condensed milk

8 oz. cool whip, thawed

21 oz. can cherry pie filling*

1 1/2 c. graham crackers, roughly chopped

In a large bowl, combine cream cheese and butter with mixer until smooth. Stir in condensed milk until combined. Stir in cool whip. Gently stir in cherry pie filling and graham crackers. Pour into large loaf pan. Cover with saran wrap. Place in freezer for 6 hours until set up. 

*may use other flavors of pie fillings: strawberry, blueberry, and peach work well too!

Lemon Coconut Cupcakes

Cupcakes:

1 box lemon cake mix

1/2 c. water

1/2 c. lemon juice

1/2 c. oil

3 eggs

3.4 oz. box instant dry lemon pudding mix

zest of 1 lemon

Frosting & Topping:

3.4 oz box instant dry coconut cream pudding mix

1 c. cold milk

1/3 c. powdered sugar

1 t. coconut extract

4 oz. whipped cream cheese, about 1/2 a tub

2 c. cool whip, thawed

2 c. toasted coconut, for garnish, optional

Preheat oven to 350. Line 2 muffin tins with 16-18 baking papers. Set aside. Beat all cupcake ingredients together with mixer until smooth, about 2 minutes. Portion evenly in muffin cups, 3/4 full. Bake 15-18 min. until toothpick comes out clean. Cool completely. Make frosting while cupcakes are baking. Whisk together coconut pudding mix, milk, and powdered sugar until thickened, about 2 minutes. Beat in coconut extract and cream cheese until smooth. Fold in cool whip. Refrigerate for at least 1 hour until set. Pipe frosting on cupcakes and top with toasted coconut. Store covered in refrigerator.

Fudgy Lemon Brownies

2/3 c. butter, room temperature

1 c. sugar

2 eggs

4 T. lemon juice

zest of 2 lemons

1/2 t. salt

1 1/4 c. flour

Glaze:

1 c. powdered sugar

2-3 T. lemon juice

zest of 1 lemon

Preheat oven to 350. Line 8x8 or 9x9 pan with foil, extending over sides. Spray foil liberally and set aside. In a large bowl, stir together butter and sugar until combined. Add eggs and stir until just barely combined. DO NOT OVERMIX! Stir in lemon juice, zest, salt, and flour until batter forms. Spread in pan and smooth out. Bake 22-25 min. or until top is set and lightly golden. Cool completely. MAke glaze by whisking powdered sugar and lemon juice together. Pour over bars and smooth out. Top with lemon zest. Let the glaze set before cutting into squares to serve. 

Best Lemon Bars

Crust:

2 c. flour

1/3 c. sugar

1/4 t. salt

2 sticks butter, cubed

Filling:

1 1/2 c. sugar

1/4 c. flour

4 eggs

2/3 c. lemon juice from 5 lemons

zest of 2 lemons

powdered sugar for dusting tops

Preheat oven to 350. Line 9x13 baking pan with foil, extending over the sides. Spray the foil lightly. Set aside. Stir together flour, sugar, and salt. Cut in butter with pastry blender or two forks until coarse crumbs form. Pour crust into pan and pat into even layer. Bake for 7-8 min. or until golden brown. In another bowl, whisk together flour and sugar for filling. Make sure all the flour clumps are broken up. Add eggs, lemon juice, and zest. Stir to combine. Pour over crust. Bake 20 min. until center is almost set and only slightly jiggly.  DO NOT OVERBAKE! Cool to room temperature. Refrigerate at least 2 hours to set. Dust with powdered sugar before serving.

Roasted Mediterranean Vegetables

12 cherry tomatoes, halved

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

2 zucchini, sliced

2 red onions, quartered

2 cloves garlic, minced

2 T. olive oil

1 t. basil

pepper to taste

Preheat oven to 350. Place all vegetables and garlic on a large rimmed baking sheet lined with parchment paper. Drizzle and toss with oil. Season with basil and pepper. Bake 35-40 minutes until vegetables are lightly browned and easily pierced with fork.

Sweet Zucchini Muffins

3/4 c. SR flour

1/2 c. sugar

1/4 t. cinnamon

1 egg

1/4 c. oil

1 c. grated zucchini

1/2 c. chopped walnuts, optional

1/4 c. cranberries

1/2 c. chocolate chips, optional 

Combine all ingredients. Pour in sprayed muffin tins. Bake at 350 for 25 minutes until golden brown.

Savory Zucchini Muffins

1 zucchini, grated

1 c. grated cheese, your choice

1 c. SR flour

1/4 red pepper, chopped

2 eggs 

salt & pepper, to taste

other chopped vegetables, optional

Combine all ingredients and pour batter into mufin tins that have been sprayed. Bake at 350 for 25 minutes until golden brown. These muffins also freeze well, thaw at room temperature or in refrigerator overnight.

Heath Bar Magic Shell

1 c. milk chocolate chips

1/4 c. coconut oil

2 T. chopped heath candy bar or heath bits

Place the chocolate and coconut oil in a microwave safe bowl. Heat in 30 second intervals, mixing after each time. Stir in Heath bits when all chocolate is melted. Pour over ice cream and allow to set. Store in covered container in pantry (do not refrigerate) for up to a month. Other mix-ins may be used. Use only coconut oil for this recipe!

Strawberry Lemonade Icebox Pie

2 1/2 c. finely crushed graham crackers or pretzels

12 T. melted butter

4 T. sugar

1/2 c. natural lemonade with strawberry (I used Florida's Best) or 12 oz. can frozen lemonade, partially thawed

16 oz. cool whip, thawed

14 oz. can condensed milk

8 oz. cream cheese, softened

1-2 t. strawberry extract, to add more flavor

redi whip, for garnish if desired

sliced strawberries, for garnish, optional

Preheat oven to 350. Combine first 3 ingredients and press into two pie plates or one 9x13 dish. *Bake for 5-8 minutes. Remove from oven and let cool slightly. In a large bowl combine lemonade, cool whip, cream cheese, and condensed milk. Add strawberry extract. Pour into crust(s). Place in refrigerator for at least 3 hours. When ready to serve, add redi whip and sliced strawberries to each slice. Enjoy!

This is a nice refreshing dessert, especially on a hot day.

*the crust does not have to be baked if using graham crackers.

**If the pie is soupy after 3 hours in the fridge, it can be frozen and the taste won't be compromised...may even be more refreshing!

***Other variations:

Orange Icebox Pie: (for 2 pies)

Substitute 1 1/2 c. thawed orange juice concentrate for the lemonade, substitute orange extract for strawberry.

Creamy Pineapple Icebox Pie:

Substitute 16 oz. can undrained crushed pineapple for the lemonade, add 1/2 c. lemon juice, omit cream cheese (if desired)

Crockpot Cheesy Scalloped Potatoes and Ham

3 lbs. Dutch potatoes, sliced thin

1 1/2 c. chicken broth

1 1/2 c. heavy cream, or plain Greek yogurt & milk (equal amounts: 5.3 oz. =1/2 c.)

1 can cream of mushroom soup

1 c. sweet onion, diced

3 cloves garlic, minced

1/2 t. paprika

1/2 t. salt

1 t. pepper

1 t. thyme

2 c. Colby Jack cheese, shredded, divided

1 T. parsley, optional

16 oz. cubed cooked ham, optional

Combine broth, cream, soup, garlic, seasonings, and 1 1/2 c. cheese. Stir to combine. Line crockpot. Spread 1/2 the potatoes on the bottom of crockpot. Top with onions, and ham. Cover with 1/2 of creamy cheese sauce. Spread the remaining potatoes on top. Cover with remaining cheese sauce. Cover and cook on low for 8 hours. Ten minutes before time is up, sprinkle remaining cheese on top, cover, and cook until cheese is melted. Garnish with parsley and enjoy! I served this with a Caesar salad.

*This would also be a good base for my crockpot loaded potato soup.

Lemon Cream Cheese Filled Muffins

Streusel topping:

1 c. plain flour

1/4 c. light brown sugar

1/4 c. sugar

1/4 t. salt

6 T. butter, melted

Muffins:

1 1/2 c. SR flour

1/3 c. butter, softened (5 1/3 T.)

3/4 c. sugar

2 eggs

2 T. lemon zest (I used 1 t. true lemon-crystalized lemon: 1/2 t. = 1 T.) found in the spice section

1 t. vanilla 

1 t. lemon extract

2/3 c. Greek yogurt (5.3 oz)

2 T. lemon juice

Cream cheese filling:

8 oz. cream cheese, softened

1/4 c. sugar

1 t. vanilla

Glaze: (optional)

3/4 c. powdered sugar

1 1/2-2 1/2 t. lemon juice

Preheat oven to 425. Line muffin tins with paper cups. In a medium bowl, stir together all streusel ingredients with a fork until coarse crumbs form. Set aside. In a large bowl, combine sugar and softened butter with mixer for 2 minutes on high speed. Add eggs, lemon zest, vanilla and lemon extracts, and mix for 2 more minutes. Add Greek yogurt and lemon juice. Mix just to combine. Running mixer on low, add flour. Make cream cheese filling by combining cream cheese, sugar, and vanilla. Place 1 heaping T. muffin mixture in bottom of muffin cups. Add 1 T. cream cheese mixture. Cover with remaining muffin mixture, filling each cup 2/3-3/4 full/ Top each with streusel crumbs. Place in oven and reduce temperature to 350. Bake 22-25 minutes, until tops are golden brown and centers are set. Cool 5-10 minutes. Prepare glaze by stirring both ingredients together, adding lemon juice a little at a time until the desired consistency is found. Drizzle over muffins and serve. (I didn't add the glaze to mine.)

1st picture: muffins right out of the oven. 2nd picture: inside of muffin

Sweet and Sour Cashew Chicken

1 lb. chicken* breast or tenderloins, cut in cubes

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 medium red onion, chopped

3 cloves garlic, minced

1 c. cashew nuts

1 t. salt

1/2 t. pepper

3 T. cornstarch

Sauce:

1 c. applesauce

1/4 c. apple cider vinegar

1 t. soy/teriyaki sauce

1/4 c. brown sugar

1 t. crushed red pepper flakes

1/4 c. ketchup

Garnish:

1 T. scallions, optional

1 t. white sesame seeds, optional

cooked rice

Preheat oven to 425. Spread cashews on lined raised baking sheet. Roast in oven for 5 minutes. Season chicken with salt and pepper. Toss with cornstarch. Remove cashews from tray and set aside. Spray tray before adding chicken. Spray chicken. Bake 5 minutes. Place all sauce ingredients plus garlic in saucepan and cook over medium heat until thickened, about 5-10 minutes. Remove try from oven. Push chicken to the side and add peppers and onions. Bake in oven 10 minutes. Remove tray from oven and add cashews. Pour sauce over top and toss to coat. Garnish if desired and serve over rice. Yummy!

*this could be made with shrimp, too

1st picture: ready for the oven; 2nd picture: ready to eat over rice.