Stupid Easy Chicken Dinner

INGREDIENTS:

3-4 chicken breasts cubed
2 - 14oz cans Italian diced tomatoes
1 envelope of Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
Bow tie pasta and shredded parmesan cheese

DIRECTIONS:

 

Mix soup mix and tomatoes into crock pot, add chicken and stir. Cook on low for 6-8 hours. Cook bow tie pasta according to package. Serve over bow tie pasta; we actually just mix it all together. Sprinkle with parmesan cheese.

Italian Bake

INGREDIENTS:

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt's in the can - cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers - red & green, cut into chunks

 
INSTRUCTIONS:
 
Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don't over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won't all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.

Kitty Litter Cake

INGREDIENTS:

1 chocolate cake mix
1 tub of frosting your choice
1 12-oz pack of pecan sandies cookies
1 green colored sugar
6-8 Tootsie Rolls®
1 new (unused) litter box
1 new (unused) kitty litter pooper scooper

INSTRUCTIONS:

bake cake as directed on box
Invert 13 x 9 chocolate cake into a new (unused) litter box. The cake and litter box create the base for the kitty litter cake.
Frost cake. Place pecan sandies cookies in a large resealable plastic bag and pound cookies with a mallet or by hand until the cookies are broken into small pieces. Sprinkle the crumbled cookies on top of the chocolate cake.
Generously sprinkle cookie crumbs with green colored sugar or green sprinkles. The green color creates the look of chlorophyll in real kitty litter. 6-8 unwrapped Tootsie Rolls roll by hand to shape umm, you know....
Bury some Tootsie Rolls and place more on the surface of the cookie crumb mixture put some powdered sugar on some to achieve maximum gross-out.
place new (unused) kitty litter pooper scooper in the kitty litter cake. To serve on a table, place the kitty litter cake on top of newspaper adorned with a few sprinkles of cookies "kitty litter". Or,walk around your party offering guests a scoop of your kitty litter cake.

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Maine Wild Blueberry Cobbler

Ingredients: 

1 pint Maine wild blueberries
1/3 cup water
1 cup white sugar
1 teaspoon grated lemon rind
1 cup flour
1/4 cup brown sugar
1 teaspoon baking powder
1 1/2 tablespoons cinnamon
1/3 cup butter

Directions:

Preheat oven to 350 degrees. Combine Maine wild blueberries, 3/4 cup white sugar, water, and lemon rind in a baking dish. Bring to boil and simmer for 2 minutes. Meanwhile, combine reserved 1/4 cup white sugar with brown sugar, flour baking powder, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumbs over blueberry mixture. Bake approximately 25 minutes or until top is brown. Serve warm with heavy cream, vanilla ice cream or Greek yogurt.

Roast Chicken Salad Sandwiches

Ingredients
 

For the chicken:

1 4-pound chicken
Kosher salt and freshly ground black pepper
1/2 lemon
3 sprigs parsley or tarragon

For the mayonnaise:

2 large egg yolks
1 tablespoon fresh lemon juice
1 tablespoon dijon mustard
3/4 cup vegetable oil
1/8 teaspoon cayenne pepper
Kosher salt

For the salad:

2 stalks celery, diced, plus
2 tablespoons chopped leaves
1 medium shallot, finely chopped
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground black pepper
Fresh lemon juice, to taste
2 baguettes, split open
Potato chips, for serving (optional)

Directions

Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Roast until golden brown all over and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 10 minutes. Transfer to a cutting board and let cool slightly. Remove and discard the skin, then pull the meat off the bones and chop or tear into bite-size pieces; refrigerate, covered, until ready to use.

Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Cook, whisking constantly, until hot, about 2 minutes. Remove the bowl from the pan and gradually drizzle in the vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water, the cayenne and 1/2 teaspoon salt.

Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon juice to taste. Pull out some of the bread from the inside of the baguettes, then stuff with the chicken salad. Cut into sandwiches; serve with potato chips.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roast-chicken-salad-sandwiches-recipe/index.html?oc=linkback

Chocolate Lasagna

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Recipe originally from centercutcook.com/chocolate-lasagna

Loaded Chicken and Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

Serve With: extra hot sauce and/or ranch dressing or sour cream!

Source: http://www.singingthroughtherain.net/2013/06/loaded-chicken-and-potatoes.html

Overnight Oatmeal

INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

*Those with bee sting allergies should consult their physician before consuming comb honey.

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until almonds are light brown.

Via: Betty Crocker