Crockpot Lasagna

Recipe Adapted from Food.com

Since having my second baby I've become obsessed with crockpot meals. Here is a yummy one!

Ingredients:

1 pound Italian sausage

1 onion, chopped

2 garlic cloves, chopped

1 large can spaghetti sauce

12 oz. cottage cheese

1/2 cup grated parmesan cheese

12 oz. lasagna noodles, uncooked

16 oz. mozzarella cheese

Directions:

Brown ground beef, onion and garlic in frying pan. Add spaghetti sauce. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles-break to fit-and top with cheeses. Repeat with sauce, noodles, and cheese until all are used up. Cover and cook on low for 4 to 5 hours.

Parmesan Chicken Sticks

Recipe from Barefoot Contessa Family Style Cook Book

This is a delicious recipe! It's fun to put them on a skew stick for the kids too!

Ingredients:

1 1/2 pounds boneless skinless chicken breast

1 cup all purpose flour

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 extra large eggs

1 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

Butter

Olive oil

Directions:

Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.

Combine the flour, salt, and pepper on a dinner plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan and cook the chicken strips on medium low for about 3 minutes on each side, until just cooked through. Add more butter and oil and cook the rest of the chicken breasts.

Caribbean Chicken Salad

 

Adapted from Allrecipes

This is a perfect summer salad.  The Dijon vinaigrette has a great flavor and the pineapple adds something special to the salad. 

Ingredients:

• 2 skinless, boneless chicken breast halves, cooked and shredded
• 2 tomatoes, chopped
• ½ cup chopped onion
• 2 tsp minced jalapeno pepper
• 2 tsp chopped fresh cilantro
• 1 ½ Tbs white sugar
• ¼ cup Dijon mustard
• ¼ cup honey
• 1 Tbs vegetable oil
• 1 ½ Tbs cider vinegar
• 1 ½ tsp lime juice
• ¾ lb mixed salad greens
• 8 oz. fresh pineapple chunks
• 2 cups tortilla chips
• 1 red bell pepper, chopped
• 1 avocado, diced

Directions:

• Combine the tomatoes, onion, jalapeno pepper and fresh cilantro for the fresh salsa.
• Combine the sugar, mustard, honey, oil, vinegar and lime juice for the dressing.
• Layer the salad greens, chicken, pineapple, tortilla chips, bell pepper, avocado and salsa.  Serve with dressing.

Chinese Lemon Chicken

Source Unknown

I have had this recipe for quite some time and had kind of forgotten about it.  But, as I was perusing my recipe file, I rediscovered it.  It has a great lemon flavor.  The other great thing about this recipe is that you can add whatever vegetables you have on hand.  This time around, I added broccoli and mushrooms.  Yum!

Ingredients:

• 4 chicken breasts, cut into strips
• 4 Tbs cornstarch, divided
• ¼ cup oil
• 3 Tbs brown sugar
1 Tbs ginger
• 1 cup chicken broth
• 1/3 cup lemon juice
• Veggies

Directions:

• In a Ziploc bag combine chicken and 2 Tbs cornstarch so that chicken strips are covered.  In a large skillet, heat oil.  Cook chicken breasts and veggies until chicken breasts are no longer pink and juices run clear.
• In medium saucepan, place 2 Tbs cornstarch, brown sugar and ginger.  Stir in ½ cup water and chicken broth.  Cook over medium heat, stirring frequently until it thickens and comes to a boil.  Boil for one minute.  Remove from heat and stir in lemon juice.  Pour sauce over chicken mixture and serve with rice.

Cajun Pasta Fresca with Blackened Chicken

Adapted from Allrecipes

I loved this and my babe did too.  It was his first time that he really dug in to the spaghetti.  I plan on making this again really soon just because of how much he loved it.

The blackened chicken was a great accompaniment to the pasta fresca.  I think I would add less cayenne pepper next time to cut down on the spice just a little.

Ingredients:

For the Cajun Pasta fresca:

• 1 lb spaghetti pasta
• 2 Tbs olive oil
• 1 tsp minced garlic
• 1 large can petite diced tomatoes
• 1 Tbs salt
• 1 Tbs chopped fresh parsley
• 1 Tbs Cajun seasoning
• ½ cup shredded Mozzarella cheese
• ½ cup grated parmesan cheese

Directions:

• Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8-10 minutes until al dente; drain.
• While the pasta water is boiling, in a large skillet over medium heat, briefly sauté garlic in oil.  Stir in tomatoes and their juice and sprinkle with salt.  When the tomatoes are bubbly, mash slightly with a fork.  Stir in parsley, reduce heat and simmer 5 minutes more.
• Toss hot pasta with tomato sauce, Cajun seasoning, Mozzarella and Parmesan.

Ingredients:

For the Blackened Chicken:

• ½ tsp paprika
• 1/8 tsp salt
• ¼ tsp cayenne pepper
• ¼ tsp ground cumin
• ¼ tsp dried thyme
• 1/8 tsp ground black pepper
• 1/8 tsp onion powder
• 2 skinless, boneless chicken breast halves

Directions:

• Preheat oven to 350 degrees F.  Lightly grease a baking sheet.  Heat a cast iron skillet over high heat for 5 minutes until it is HOT.
• Mix together all of the spices.  Oil the chicken breast with cooking spray on both sides, then coat the chicken breast evenly with the spice mixture. 
• Place the chicken in the hot pan and cook for 1 minute on each side.  Place the breasts on the prepared baking sheet.  Bake for about 5 minutes, or until the juices run clear and the middle is no longer pink.

Teriyaki Chicken Pizza

Adapted from Allrecipes

Another creative pizza recipe.  I like to mix it up when it comes to pizza.  This one was a fun change of pace!

Ingredients:

• 1 recipe pizza dough (see recipe index)
• 1 large chicken breast, cooked and shredded
• 6 oz. teriyaki sauce
• 2 cups Mozzarella cheese
• 10 oz. pineapple tidbits
• 1 bunch green onions, chopped
• Red pepper flakes, to taste

Directions:

• Prepare pizza dough according to recipe directions.  Preheat the oven to 425 degrees.  Roll out the pizza dough and bake for 10 minutes. Remove from oven.
• Layer pizza crust with teriyaki sauce, cheese, chicken, pineapple, green onions and red pepper flakes.  Bake for 8-10 more minutes.  Slice and serve!

Chocolate Mousse Trifle

Recipe from Chelsey Sanford

This trifle was so ridiculously easy to make and so delicious. You've gotta try it!

Ingredients:

* 1 (19.8 ounce) package brownie mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1/2 cup water
* 1 (14 ounce) can sweetened condensed milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (12 ounce) container frozen whipped topping, thawed
* 1 (1.5 ounce) bar chocolate candy

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish or top with crushed candy bar. Refrigerate 8 hours before serving.