Chicken Carbonara

 I do not add the red pepper flakes - it made it a bit to spicy for my little one. But I left it in the recipe. 

• salt & freshly ground black pepper to taste
• 1 pound pasta, such as spaghetti or rigatoni
• 1/4 cup extra virgin olive oil
• 1/4 pound pancetta, chopped (We do 1/2 pound of ground beef because we can’t get pork products here. Crumbled bacon would also work, I imagine.)
• 1 teaspoon red pepper flakes
• 5 to 6 cloves garlic, chopped
• 1/2 cup dry white wine
• 2 large egg yolks
• freshly grated Romano cheese (we do mozzarella)
• handful of finely chopped fresh flat-leaf parsley, for garnish (we do dried)

Cook pasta according to package directions.

Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown the pancetta for two minutes; add red pepper flakes and garlic, and cook 2-3 minutes more. Add the wine and stir up all the pan drippings.

In a separate bowl, beat the yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

Drain pasta well and add it directly to the skillet with the meat and oil. Pour the egg mixture over the pasta, and toss rapidly to prevent the egg from cooking. Remove the pan from heat and add a big handful of cheese, lots of pepper, and a little salt.

Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, about 1-2 minutes. Garnish with the parsley and extra grated cheese.
 

Original post: Simple Mom (Rachel Ray's recipe)

Slow-Cooked Creamy Parmesan Chicken & Rice

Ingredients:

Vegetable cooking spray 6 skinless, boneless chicken breast halves 6 tablespoons butter or margarine 1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix

2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup 1 1/2 cups milk 1 cup converted long-grain white rice 1/4 cup grated Parmesan cheese

Directions:

1.	Spray the inside of a 4-quart slow cooker with the cooking spray. Place the chicken into the cooker. Place 1 tablespoon of butter onto each chicken breast half.
2.	Stir the onion soup mix, mushroom soup, milk and rice in a medium bowl. Pour over the chicken. Sprinkle with the cheese.
3.	Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.

Original post: Allrecipes

Leftover Turkey Casserole

 I renamed this so it wouldn't sound so "seasonal"

ngredients:

3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.	Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes.
3.	In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.
4.	Bake 45 minutes in the preheated oven.

Original post: Allrecipes

Sweet & Sour Chicken

Ingredients

• 1/2 cup SMUCKER'S® Low Sugar Apricot Preserves
• 1 tablespoon cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce, or to taste
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup Crisco® Canola Oil, divided
• 2 medium zucchini, cut into 1/4 inch slices
• 1 pound boneless chicken breasts, cut in 1-inch cubes
• 1/2 pound small mushrooms, sliced
• 1 (6 ounce) package frozen pea pods, thawed
• Hot cooked rice, if desired

Directions

1. Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
2. Heat 2 tablespoons oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. Add remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
4. Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired. 

 Recipe from Allrecipes.com

 

Rotisserie-Style Crockpot Chicken

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
 

Directions.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Cheesy Chicken Meatballs

Ingredients

• 1 pound ground chicken
• 2 eggs, lightly beaten
• 1/4 cup light cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dry bread crumbs
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 1/2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
  

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutritional Information: 5 Servings

Amount Per Serving  Calories: 237 | Total Fat: 12.2g | Cholesterol: 150mg

Slow Cooker Chicken & Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on low. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Slow Cooker Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm. 
3.  Serve over rice or noodles