Slow Cooker Sunday

Crockpot Chicken Stew

Ingredients:

2 chicken breasts

2 cans Tomato Puree

1 Zucchini

1 Red Bell Pepper

1 lg. Onion

1 cup Green Beans

3 Potatoes (red or brown)

2 cups Long Grain Rice

4 cups Water

Salt

Pepper

Garlic Powder

Parsley Flakes

Thyme

Basil

Chili Powder

Crockpot

Medium Pot with lid

Directions:

Wash and prep veggies. Cut zucchini, onion, potatoes, & green beans into bite sized pieces. Remove breast from bone, cutting the chicken into large chunks. Place everything into a crockpot. Pour 1.5 cans of tomato puree over mixture. (I add a can or so of water as well to thin the puree.) Add salt, pepper, garlic powder, parsley, thyme, basil and chili powder to taste. (Approx. 1-2 teaspoons of each) Set Crockpot on HIGH for 4 hours. Put 2 cups of long grain rice and 4 cups of water into a medium pot. Set aside (cook this about 1/2 hour before the stew is ready) Serve the stew over 1/2 cups of rice. Yum!

You can also use tomato sauce if you
prefer, its already seasoned.

Green Beans & Bell Pepper

Veggies and Chicken

Cooking in the Crockpot

Served up hot over white rice! 

Quick & Easy Side

Quick & Easy Garlic Bread

Ingredients:

1 loaf Italian bread

Butter

Garlic powder or fresh garlic

Directions:

Preheat your oven to 350 degrees. (You can also use your broiler) Cut loaf of Italian bread in half and then in half long ways. Spread butter generously on each quarter. Sprinkle garlic powder to taste on each quarter or spread 1/2 a teaspoon of fresh diced garlic. Place on a cookie sheet, in the oven for approximately 5-10 minutes, depending on your oven. Cut each quarter into thirds before serving. Delicious!

Fresh Italian Bread!

Use butter & garlic generously

Nice and crispy from the oven!

Comfort Food Tonight

Pasta Carbonara

Ingredients:

2 green zucchinis 

1 medium onion

1/2 lb. bacon

1 lb. rotini pasta

1 pint light cream

1 egg

8 oz. finely shredded cheddar cheese

paprika (to taste)

salt (to taste)

pepper (to taste)

cooking spray

Directions:

Boil water for pasta. Dice 2 zucchinis and medium onion. Spray a large fry pan with cooking spray, add diced vegetables, cook until tender. Add paprika, salt, and pepper to taste. Cook bacon in a frying pan. When cooked to a crisp, add bacon to the vegetables, along with some of the drippings for added flavor. When the pasta is cooked al dente, drain water and return it to the pot. Crack 1 egg into the pasta, stir briskly, and replace lid. (This will cook the egg) Add 1 pint of light cream to the pasta, then stir in vegetables and bacon. Lastly, add 8 ounces of cheese and stir thoroughly. Serve hot with my quick and easy garlic bread! Enjoy! 

Bacon frying, veggies sauteing with paprika

Rotini pasta is the best for this recipe

Great ingredients, even on a budget!

Finished product! Excellent comfort food
for a rainy night.

A Quick Monday Meal

Cod Filet

Ingredients:

Cod filet (1 lb= 2 servings)

Emeril's Original Essence

Cooking spray 

Directions:

Prepare a large fry pan with cooking spray. Heat on a medium flame. Place cod on a cutting board and cut each piece in half. Sprinkle Emeril's Original Essence on both sides of your filet. (There is a kick to it so if you are sensitive to spice, use sparingly.) Place fish in frying pan. Cook each side for a few minutes (until you can flip it without it sticking). Add a side dish of my delicious garlic and cheddar mashed potatos (coming soon!) and BAM! enjoy. 

Great seasoning for almost anything

Cod being prepared, cut in half, with seasoning

Ready to be enjoyed!

A new fall favorite!

Fall Vegetable Pasta

Ingredients:

1 pound Farfalle pasta

2 cans Cream of Celery soup

1 yellow or green squash

1 pepper (red, yellow, or orange)

1 qt mushrooms

1 medium onion

1 cup frozen peas

1 head of broccoli

8+ oz. milk

vegetable oil

salt

pepper

crushed red pepper flakes (optional)

Chicken breast (tenders preferred)

Directions:

Dice pepper, squash, mushrooms, onion together. Trim broccoli florets. Boil water. Add pasta and broccoli. Cut chicken into bite size pieces. Saute vegetables in pan using vegetable oil sparingly. Remove and place into a bowl. Add more oil and saute chicken pieces, sprinkling red pepper flakes for flavor. Remove broccoli and add to the bowl with vegetables. Remove pasta from water when al dente. Throw peas into water to defrost. Add to vegetables afterward. Once chicken is cooked thoroughly, add two cans of cream of celery and 8+ ounces of milk, stirring it until smooth. Add vegetables, stirring it thoroughly. Lastly, add pasta. Stir to ensure everything is coated by the sauce. Serve hot immediately after. 

Finished product!