Chicken Noodle Soup
April 27, 2024 by Admin...Soup Lover's Corner...Facebook


🍽 Warm up with a comforting bowl of homemade Chicken Noodle Soup! This classic soup is packed with tender chicken, hearty vegetables, and perfectly cooked noodles in a flavorful broth. Whether you're feeling under the weather or simply craving a cozy meal, this soup is sure to hit the spot. Follow the simple steps below to create your own batch of comforting Chicken Noodle Soup!


Ingredients:
🥕 1 tablespoon olive oil
🥕 1 onion, diced
🥕 2 carrots, sliced
🥕 2 celery stalks, sliced
🍗 2 boneless, skinless chicken breasts, cooked and shredded
🥣 8 cups chicken broth
🥄 2 cups uncooked egg noodles
🌿 Fresh parsley, chopped (for garnish)
🧂 Salt and pepper, to taste


Instructions:

Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Step 2: Add the Chicken and Broth
Add the shredded chicken breast to the pot with the sautéed vegetables.
Pour in the chicken broth and bring the mixture to a simmer.
Step 3: Cook the Noodles
Once the broth is simmering, add the uncooked egg noodles to the pot.
Cook the noodles according to the package instructions, usually for about 7-9 minutes, until they are tender.
Step 4: Season and Serve
Season the soup with salt and pepper to taste, adjusting as needed.
Once the noodles are cooked and the soup is seasoned to your liking, remove the pot from the heat.
Ladle the Chicken Noodle Soup into bowls and garnish with freshly chopped parsley.
Serve the soup hot and enjoy the comforting flavors!
Step 5: Storage (Optional)
If you have leftovers, allow the soup to cool completely before transferring it to an airtight container.
Store the leftover soup in the refrigerator for up to 3-4 days, or freeze it for longer storage.
Step 6: Reheat (Optional)
To reheat the soup, simply warm it gently on the stovetop over medium heat until heated through.
Alternatively, you can reheat individual portions in the microwave.
Step 7: Enjoy!
Enjoy this delicious and comforting Chicken Noodle Soup as a nourishing meal for any occasion!

Chicken Vesuvio
by James Delmage and Tara

Prep: 10 minutes Cook: 1 hour hr 10 minutes Total: 1 hour hr 20 minutes Servings: 4


If you like chicken and potatoes, you'll love Chicken Vesuvio! Tender chicken pieces and potato wedges are baked in a white wine, butter, and lemon sauce topped with green peas and parsley.


Ingredients:

    ▢ 4-5 medium Yukon Gold potatoes cut into wedges
    ▢ 1 whole young chicken cut into pieces – or use 4 pounds of chicken thighs
    ▢ 1/2 cup olive oil divided
    ▢ 2 teaspoons kosher salt divided
    ▢ 1 teaspoon black pepper divided
    ▢ 3 teaspoons dried oregano divided
    ▢ 10 cloves garlic rough chopped
    ▢ 1 cup dry white wine or optional, apple juice
    ▢ 1 cup low sodium chicken stock or homemade chicken stock
    ▢ 2 tablespoons lemon juice
    ▢ 2 cups frozen peas
    ▢ 4 tablespoons butter
    ▢ salt and pepper to taste
    ▢ 3 tablespoons fresh parsley minced

Instructions:

    Preheat oven to 450f and set one rack to the lowest level and the other to the     middle level. Toss potatoes in a bowl with a ¼ cup of olive oil, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and a ½ teaspoon pepper. Spread the potatoes out onto a parchment paper-lined baking sheet. Roast potatoes on the lowest oven level for 20 minutes or until well browned on one side. After removing potatoes, turn the heat down to 375f in the oven.

    Heat a large stainless steel fry pan to medium heat. Pat chicken pieces very dry and season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon of oregano.
   
    Add a touch of olive oil to the pan then sear the chicken skin side down for 5 minutes then 3-4 minutes on the other side. Remove chicken pieces and place in a large roasting pan skin side up. Work in batches and do not crowd chicken while searing.

    Turn the heat down in the frying pan to medium-low and add a bit more olive oil (1-2 tablespoons) and the garlic. Sautee the garlic pieces until golden.

    After the cloves turn golden add 1 cup of dry white wine and 1 cup of low sodium chicken stock and turn the heat to high. Cook for 4-5 minutes to let the sauce reduce by about half. During the last minute add the lemon juice then turn the heat off.

    Pour the sauce around the chicken then nestle all of the potatoes around the chicken pieces. Bake at 375f on the middle rack for 25-30 minutes or until the chicken reaches a 160f internal temperature. If desired, broil for the last 2 minutes for more color on top.

    To finish the dish move the chicken and potatoes from the pan to a platter (tent with foil) and cook the sauce over medium heat. Add 2 cups of frozen peas to the sauce, bring to a simmer, then add the butter and whisk together. Season to taste with more salt, pepper, oregano, and lemon juice if required then pour the sauce on top of the chicken and potatoes. Top with parsley and serve. Enjoy!

Notes:

    A whole cut up chicken or chicken pieces can be used.  Chicken thighs, both boneless and bone-in work particularly well.  Chicken thighs can be cooked to 175f internal temperature.

    Dry white wines like pinot grigio, chardonnay, and sauvignon blanc, or optionally apple juice, all work well.

    If the sauce is too thin after adding the peas, just cook for a few minutes on high to reduce before finishing with the butter.

    Leftovers can be saved for up to 3 days in the fridge.  Reheat in the oven at 350f until warm or in the microwave.

How to make double potato salad

Yotam Ottolenghi....


1. Prepare the potatoes

For boiling, peel the potatoes and cut them into approximate 1-inch chunks. Add them to a pot and cover them with water. Bring the water up to a gentle boil and let them cook for about 10 minutes. To test for doneness, pierce one of the largest chunks. The knife should easily cut through to the center. Drain and rinse the potato pieces. Allow them to cool.

For roasting, cut the baby potatoes in half and put the halves into a bowl. Spritz or drizzle them with a teaspoon of cooking oil and a few pinches of salt. Toss the potatoes in the bowl to evenly coat them in the oil. Put the baby potatoes in the air fryer set to 375°F for five to seven minutes, or until crisp and browned on the edges. Let them cool to room temperature.

2. Mix in the other ingredients

Put the boiled potatoes in a mixing bowl. Stir together the chopped celery, minced onion, mayonnaise, mustard, seasonings, and a chopped boiled egg. Scatter the roasted potatoes over the top of the salad along with roughly chopped parsley. Refrigerate or serve immediately.

This salad has all of the nostalgic goodness of a classic, mayonnaise-forward potato salad, and the roasted potato toppers add a welcome texture and subtle sweetness. I think the double potato element and fresh chopped parsley makes this potato salad certifiably fancy, so go ahead and serve this at your niece's graduation party or your finest barbecue.
 
Double Potato Salad Recipe

Ingredients:

    2 large Yukon Gold potatoes, peeled

    6-8 baby red creamer potatoes, halved

    1 teaspoon cooking oil

    ½ teaspoon salt

    1 rib celery, diced

    ¼ small red onion, minced

    ¼ cup mayonnaise

    2 teaspoons spicy brown mustard

    ¼ teaspoon paprika

    ¼ teaspoon salt

    ¼ teaspoon ground white pepper

    1 boiled egg, roughly chopped

    1 tablespoon chopped fresh parsley

1. Cut the Yukon Gold potatoes into 1-inch cubes and add them to a pot. Cover the potatoes in water and bring it up to a boil. Boil the potatoes until fork-tender, about 10 to 15 minutes. Drain, rinse, and cool the potatoes.

2. Add the halved baby potatoes to a small bowl and drizzle them with the cooking oil. Add a half-teaspoon of salt and toss it all together to coat the potatoes in oil. Put them in an air fryer set to "air fry" at 375°F for 5 to 7 minutes or until crisp and browned on the edges. Allow them to cool

3. Put the boiled potatoes in a serving bowl. Add the celery, red onion, mayonnaise, mustard, paprika, salt, pepper, and egg. Stir gently until well-combined. Scatter the roasted potatoes over the top along with the chopped parsley. Serve immediately, or store in the fridge to chill.

Coconut Cream Pie Deluxe
added by Judy Nieman
This is a recipe that I use when I make a coconut creme pie but I converted it to a 13x9. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling. This is achieved by using the half and half instead of milk.

Cook time: 15 Min  Prep time: 30 Min  Yield: 12 - 14
Ingredients

I think one could make a graham wafer crust instead.
1 c walnuts, chopped fine
1 c all-purpose flour
1 stick butter, softened
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip lite, thawed
3 3/4 c half and half
2 pkg coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
1 c shredded coconut
Directions
1. Preheat oven to 350 degrees.
2. Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of the pan. Bake for 13-15 minutes depending on your oven. You just want to see slight brown on the edges. Completely cool.
3. Put 1 cup shredded coconut in a small skillet and toast lightly. Set aside to cool.
4. Beat 1 package softened cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with an electric mixer until fluffy. Fold in 1/3 of the whipped topping into the mixture and set aside.
5. After crust is cool spread Cool Whip/cream cheese mixture onto crust using smooth strokes.
6. In heavy bottom pot put in both packages of coconut cream pudding and milk; whisk. Slowly bring to a boil being careful not to burn the bottom. Set aside to cool.
7. Spread cooled pudding onto crust mixture. Spread the rest of the Cool Whip on top.
8. Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days.

GRILLED CHICKEN SALAD

April 15th 2024

Ingredients:

For the salad:

1 pound boneless, skinless chicken breasts
6 cups romaine lettuce, coarsely chopped
3/4 cup cherry tomatoes, halved
3/4 cup corn kernels (fresh, thawed from frozen, or canned)
3/4 cup cucumber, chopped
1/4 cup red onion, thinly sliced
2 slices of turkey bacon, cooked and crumbled
1/4 cup reduced-fat blue cheese crumbles
1/2 avocado, peeled, pitted, and sliced

For the dressing:

3 tablespoons lemon juice2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
2 teaspoons granulated sugar
2 tablespoons finely minced shallot
1/2 teaspoon dried oregano
1 1/2 teaspoons dried parsley
2 tablespoons fat-free Greek yogurt
Salt and pepper to taste

Instructions:

In a medium bowl, whisk together lemon juice, Dijon mustard, red wine vinegar, sugar (or sugar substitute), shallot, oregano, parsley, and Greek yogurt. Season with salt and pepper. Set aside.

Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the dressing over the chicken, seal the bag (or cover the dish), and marinate for at least 30 minutes in the refrigerator. You can marinate for up to 8 hours for maximum flavor.

Preheat an outdoor grill or indoor grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-6 minutes per side or until it's cooked through and has grill marks. Let the chicken rest for a few minutes, then slice it into thin strips.

In a large bowl, place the chopped romaine lettuce. Drizzle half of the reserved dressing over the lettuce and toss to coat.

Arrange the sliced chicken, cherry tomatoes, corn, cucumber, red onion, crumbled turkey bacon, blue cheese crumbles, and avocado slices on top of the lettuce.

Drizzle the remaining dressing over the salad.
Serve immediately and enjoy

Neapolitan Millionaire Cake

Recipes Loop...May 2024

Prep Time: 1 hour | Cooking Time: 1 hour | Total Time: 6 hours (including chilling)
12 Servings

Ingredients:

For the Chocolate Cake Layer:

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water
For the Vanilla Cheesecake Layer:
2 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar2 eggs
2 teaspoons vanilla extract

For the Strawberry Mousse Layer:

1 pound fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 tablespoon lemon juice
1 1/2 cups heavy cream
3 tablespoons powdered sugar

For the Topping:

Whipped cream
Fresh strawberries, sliced
Chocolate shavings

Directions:

Chocolate Cake Layer:

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder, and salt. Add buttermilk, oil, eggs, and vanilla; beat until smooth. Stir in hot water until well blended.

Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.

Vanilla Cheesecake Layer:

Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Pour over the cooled chocolate cake layer in the pan and bake at 325°F (165°C) for 25 minutes. Let cool and refrigerate until firm.

Strawberry Mousse Layer:

Puree strawberries with sugar and lemon juice. Whip the heavy cream with powdered sugar until stiff peaks form, then fold in the strawberry puree.

Spread over the chilled cheesecake layer. Refrigerate for at least 4 hours.

Assemble:

Top the cake with whipped cream, fresh strawberry slices, and chocolate shavings before serving.

Chicken Milanese with Tomato, Mozzarella, and Basil Salad

by James Delmage and Tara

Cook: 20 minutes Tomato salad resting time: 1 hour Total: 1 hour hr 20 minutes Servings: 4

Chicken breasts are pounded thin, coated in breadcrumbs, fried until golden and served topped with a tomato, mozzarella, and basil salad.

Ingredients:
 
For the tomato salad:

    ▢ 3 pints cherry tomatoes halved
    ▢ 1/4 cup red onion diced
    ▢ 1/2 cup extra virgin olive oil
    ▢ salt to taste
    ▢ 3 tablespoons basil hand torn
    ▢ 1 pound fresh mozzarella cubed

For the seasoned breadcrumbs (mix together):

    ▢ 2 cups Italian seasoned breadcrumbs
    ▢ 3 tablespoons Italian flat leaf parsley minced
    ▢ 1/4 cup Pecorino Romano grated

For the chicken:

    ▢ 2 pounds thin-sliced chicken cutlets pounded to a 1/4" thick
    ▢ salt and pepper to taste
      4 large eggs
    ▢ 1 cup flour for dredging only
    ▢ 2 cups olive oil or enough to fill up pan at least 1/2 an inch

Instructions:

    Mix together the tomatoes, mozzarella, red onion, and extra virgin olive oil. Season with salt to taste then set aside for at least 30 minutes before frying the cutlets.

For the chicken:

    Heat a 1/2 inch of olive or vegetable oil in a large heavy pan to 370f.

    Meanwhile, mix together the breadcrumbs, Pecorino, and parsley.
    Pound the chicken to a 1/4 thick then season with salt and pepper on both sides.
    Dredge the chicken into flour and shake off the excess. Place cutlet into the egg  and then into the breadcrumbs.

    Place all the breaded cutlets onto a baking sheet for easy frying.
    Fry the cutlets for 3-4 minutes per side then place on a wire rack or paper towel-lined baking sheet. Work in batches to not overcrowd the pan.

    Let the cutlets cool down for about 10 minutes before plating. To plate, add 1-2 cutlets to a plate and spoon a portion of the tomato salad on top. Tear a bit of the basil and drizzle some extra virgin olive onto each plate. Enjoy!

Notes:


    Makes 4 very large or 6 moderate-sized portions.

    Letting the tomatoes and mozzarella marinate for 60 minutes or more is key to getting a better flavor and making the salad juicier.

    The cutlets should be warm (even room temperature) and not piping hot when served.  This will give you enough time to easily prepare the meal.

    Leftovers can be saved for up to 3 days and can be enjoyed with or without reheating.

Butterscotch Brownies
added by nancy conlen

I took these to a family reunion this summer, and one of my cousins' sons is a police officer. He told me that these should be kept in the car at all times because they would get me out of a ticket any time!!

Cook time: 30 Min  Prep time: 30 Min  Yield: 12-15
Ingredients
2 c flour-self rising
2 tsp baking powder
1/2 tsp salt
1 pkg butterscotch chips
1/2 c butter, room temperature
2 c brown sugar, firmly packed
4 lg eggs
1 tsp vanilla extract
1 c walnuts (optional)
Directions
1. Preheat oven to 350. In a small bowl mix flour, baking powder, and salt. Set aside.
2. Melt chips in a microwave oven. Don't overheat. Go every 30 seconds, stir, and check if done. When done, transfer to a large bowl. Stir in brown sugar and let cool for 5 minutes!
3. Beat in eggs and vanilla. Then blend in the flour mixture. Stir in nuts.
4. Pour into jelly roll pan and bake for 30 minutes.

Chicken, Broccoli, and Cheddar Casserole
Tender chicken, broccoli, and cheese in a casserole equals super comfort food, but you don't mind because it has broccoli, right? My grandmother passed this recipe down, and it's a family favorite ever since! I typically serve this over rice, but it is just as good by itself.

Submitted by jamanleyx
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8
Yield: 1 2-quart casserole
Ingredients
3 cups cooked shredded chicken

2 cups cooked chopped broccoli

2 (10.5 ounce) cans condensed cream of chicken soup

1/2 cup sour cream

1 pinch ground black pepper to taste

2 1/2 cups shredded Cheddar cheese

1 1/2 cups bread crumbs

1/4 cup salted butter, melted

Directions
Preheat the oven to 375 degrees F (190 degrees C).

Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.

Combine bread crumbs and butter in a bowl. Sprinkle over casserole.

Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

More About This Recipe:
This chicken broccoli casserole recipe is the perfect no-fuss, weeknight dinner for everyone at your table.

Chicken Broccoli Casserole Ingredients
These are the ingredients you'll need to make this crowd-pleasing chicken broccoli casserole recipe:

Chicken: Start with three cups of cooked chicken (this is a great opportunity to use up leftover rotisserie chicken).
Broccoli: Of course, you'll need cooked broccoli!
Soup: You'll need two cans of condensed cream of chicken soup.
Sour cream: Sour cream lends richness, creaminess, and subtle tanginess.
Pepper: This chicken, broccoli, and cheese casserole is seasoned with a pinch of black pepper.
Cheese: Shredded Cheddar cheese takes the creaminess up a notch.
Buttery and bread crumbs: The crunchy topping is a simple mixture of butter and bread crumbs.
How to Make Chicken Broccoli Casserole
You'll find the full, step-by-step recipe above — but here's a brief overview of what you can expect when you make chicken, broccoli, and cheese casserole:

Combine the chicken, broccoli, soup, sour cream, pepper, and half of the cheese in a prepared baking pan.
Mix the butter and bread crumbs. Sprinkle over the casserole.
Bake until the cheese is bubbly and melted.
How to Store Chicken Broccoli Casserole
Store your leftover chicken broccoli casserole in an airtight container in the fridge for three to four days. Reheat in the microwave or oven until heated through.

Can You Freeze Chicken Broccoli Casserole?
Yes! You can freeze chicken, broccoli, and cheese casserole for up to three months. Transfer it in individually sized portions (if you don't plan to thaw it all at once) to freezer-safe storage containers or zip-top freezer bags. Wrap with a layer of foil for extra protection against freezer burn. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise
"This is really, really good," according to Lori Finnila. "I used homemade bread crumbs and homemade cream of chicken soup that I think added to this wonderful recipe."

"We loved it," says Starr LaPradd. "I didn't have bread crumbs, so I crushed up Ritz Crackers instead. Also used canned chunk white chicken because I had it on hand. Will be making this again!!"
Nutrition Facts
 
calories per serving 474
 total fat 30g  saturated fat 16g  cholesterol 104mg  sodium 944mg  total carbohydrate 22g  dietary fiber 2g  total sugars 2g  protein 29g  vitamin c 12mg  calcium 335mg  iron 3mg  potassium 280mg

Easy McGriddle Casserole
This easy McGriddle casserole combines complete pancake mix, bacon, and sausage into one easy bake—sweet, savory and oh-so-good.

By Nicole McLaughlin
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8
Ingredients
1 pound breakfast sausage

6 slices bacon

3 cups complete ("just add water") pancake mix

2 cups water

1/4 cup maple syrup, plus more for serving

1 1/2 cups shredded Cheddar cheese

2 tablespoons softened butter

Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool slightly.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.

Whisk together pancake mix and water until well combined. Stir in maple syrup. Add sausage, bacon, and cheese and fold the mixture together until well incorporated. Pour mixture into prepared baking dish.

Bake in the preheated oven until casserole is lightly browned, and a toothpick inserted near the center comes out clean, about 30 minutes.

Spread butter over hot casserole and serve with extra syrup as desired.

Nutrition Facts
 
calories
560
 total fat 30g  saturated fat 12g  cholesterol 87mg  sodium 1355mg  total carbohydrate 48g  dietary fiber 2g  total sugars 15g  protein 24g  vitamin c 0mg  calcium 355mg  iron 3mg  potassium 378mg

Ribeye Steak with Loaded Mashed Potatoes

April 22, 2024 by Admin

Ribeye steak paired with loaded mashed potatoes makes for a sumptuous meal, perfect for a special occasion or a satisfying weekend dinner.

The richness of the ribeye steak complements the creamy, indulgent loaded mashed potatoes beautifully.

Here's how to prepare this delicious combo:

Ingredients:

For the Ribeye Steak:

2 ribeye steaks (about 1 to 1.5 inches thick)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, lightly crushed
Fresh thyme or rosemary

For the Loaded Mashed Potatoes:

4 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
1/2 cup sour cream
1 cup shredded cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, chopped
Salt and pepper, to taste

Equipment:

Skillet (preferably cast iron for the steak)
Large pot
Potato masher

Instructions:

Prepare the Mashed Potatoes:

Boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

Add the milk and butter to the potatoes and mash until smooth and creamy.

Stir in the sour cream, half of the cheddar cheese, salt, and pepper. Mix until well combined.

Fold in half of the bacon and green onions. Adjust seasoning if necessary.

Cook the Ribeye Steak:

Let the steaks sit at room temperature for about 30 minutes before cooking. Season generously with salt and pepper on both sides.

Heat olive oil in a cast iron skillet over medium-high heat until very hot.

Place the steaks in the skillet and cook for about 4-5 minutes on one side, until a golden crust forms.

Flip the steaks, add butter, garlic, and fresh herbs to the skillet. Spoon the melted butter over the steaks as they cook for another 3-4 minutes for medium-rare.

Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

Finish the Mashed Potatoes:

Transfer the mashed potatoes to a serving dish. Top with the remaining cheddar cheese, bacon, and green onions.

Serve:

Slice the ribeye steak against the grain.

Serve the steak alongside the loaded mashed potatoes, ensuring to drizzle any remaining butter from the pan over the steak.

Strawberry Bread Recipe

The Suburban Soapbox   May 3rd. 2024

Yield: 8 Prep Time: 15 minutes Cook Time: 1 hour Cooling time: 30 minutes  Total Time: 1 hour 45 minutes

Enjoy the taste of summer with this easy strawberry bread. Fresh, juicy strawberries combine with simple ingredients for a sweet, moist, and irresistible quick bread.

Ingredients:

    ▢ 3/4 cup granulated sugar
    ▢ 1/4 cup butter, softened
    ▢ 2 1/2 cups roughly chopped Strawberries
    ▢ 1/4 cup 2% milk
    ▢ 1/4 cup plain fat free Greek yogurt
    ▢ 2 large eggs
    ▢ 2 cups all purpose flour
    ▢ 1 teaspoon baking soda
    ▢ 1/2 teaspoon cinnamon
    ▢ 1/2 teaspoon kosher salt

For the Glaze:

    ▢ 1/4 cup pureed fresh strawberries
    ▢ 1 1/2 cups powdered sugar
    ▢ 1/2 teaspoon heavy cream

Equipment:

    ▢  1 loaf pan

Instructions:

    Preheat oven to 350 degrees.

    In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add 1/2 the strawberries, milk, greek yogurt and eggs mixing until combined.

    In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.

    Fold in the remaining strawberries

    Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
   
    Cool in pan for 10 minutes on a wire rack.  Remove from pan and cool on rack.
    While the bread is cooking, whisk together the pureed berries, sugar and heavy cream.

    Pour the glaze over the bread and allow to sit for 20 minutes.

    Slice and serve. Enjoy.

Jerk Steak & Shrimp over Yellow Rice
May 10, 2024 by Admin

Succulent jerk steak & shrimp paired with vibrant bell peppers, served over fragrant yellow rice for a taste of the Caribbean.

Ingredients:

     1 lb Angus Steak or Boneless Beef Tri tip
     1 lb Large Shrimp, peeled and deveined
     1 cup Red Bell Peppers, sliced
     1 cup Green Bell Peppers, sliced
     1 cup Chicken Broth or Water
     2 tsp Jerk Seasoning
     1 tsp Creole Seasoning
     1 tsp Salt
     1 tsp Cracked Black Pepper
     1/8 tsp Honey
     1 tbsp Butter
     1 tbsp Oil
     Yellow Rice (Mahatma recommended)

Instructions:

1. Prepare the Steak and Shrimp:

     Cut the Angus Steak or Beef Tri tip into thin slices. Season the steak slices with 1 teaspoon of Jerk Seasoning, 1/2 teaspoon of Creole Seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of cracked black pepper. Set aside.

    Season the peeled and deveined shrimp with the remaining 1 teaspoon of Jerk Seasoning, 1/2 teaspoon of Creole Seasoning, 1/2 teaspoon of salt, and 1/2 teaspoon of cracked black pepper. Set aside.


2. Cook the Yellow Rice:

     Prepare the yellow rice according to the package instructions. Set aside and keep warm.

3.  Sauté the Bell Peppers:

     Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced red and green bell peppers to the skillet.

    Sauté the bell peppers until they are tender-crisp, about 3-4 minutes. Remove the sautéed bell peppers from the skillet and set aside.

4. Cook the Steak and Shrimp:

    In the same skillet, add 1 tablespoon of butter. Once melted, add the seasoned steak slices to the skillet.

     Cook the steak slices for 2-3 minutes on each side, or until they reach your desired level of doneness.
     Remove the cooked steak slices from the skillet and set aside.

     In the same skillet, add the seasoned shrimp.

     Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque.

5. Prepare the Sauce:

    Deglaze the skillet by adding 1 cup of chicken broth or water. Scrape up any browned bits from the bottom of the skillet.
   
    Stir in 1/8 teaspoon of honey to balance the flavors.
   
    Allow the sauce to simmer and reduce slightly until it thickens.

6. Assemble the Dish:

     Arrange the cooked steak and shrimp on a serving platter.
     Spoon the sautéed bell peppers over the steak and shrimp.
     Drizzle the sauce over the entire dish.

7. Serve:

    Serve the Jerk Steak and Shrimp with Bell Peppers alongside the prepared yellow rice.
   
    Garnish with fresh herbs, if desired, and serve immediately.

8. Enjoy:

     Enjoy this flavorful and satisfying dish with friends and family!

 Note:
Adjust the seasoning according to your taste preferences. You can also add additional vegetables such as onions or mushrooms for extra flavor and nutrition.

Garlic Dill New Potatoes
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.

Submitted by kelcampbell
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 5
Yield: 5 servings
Ingredients
8 medium red potatoes, cubed

3 tablespoons butter, melted

1 tablespoon chopped fresh dill

2 teaspoons minced garlic

¼ teaspoon salt

Directions
Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.

In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

Nutrition Facts
 
calories
330
 total fat 7g  saturated fat 5g  cholesterol 18mg  sodium 178mg  total carbohydrate 62g  dietary fiber 6g  total sugars 3g  protein 6g  vitamin c 41mg  calcium 21mg  iron 1mg  potassium 1174mg

Comment on page.
I used Idaho baking potatoes, cut in small pieces and put directly into crock pot. Tossed potatoes with remaining ingredients and added a little olive oil for moisture. Cooked until tender and the potatoes didn't fall apart. Will definitely make again.

Awesome Sauce Chicken


 Prep Time: 20 minutes  Cook Time: 4 minutes (plus 10 minute NPR)  Yield: 4 servings

Awesome Sauce Chicken - 365 Days of Slow Cooking and Pressure Cooking
Karen

Awesome Sauce Chicken--an easy Instant Pot or Crockpot recipe for tender chicken tenderloins in a unique sauce with honey ,mustard, soya sauce and more





An easy Instant Pot or Crockpot recipe for tender chicken tenderloins in a unique sauce with honey, mustard, soy sauce and more.

Ingredients

1/2 cup water
1 1/2 pounds chicken tenderloins or boneless thighs cut into cubes
2 Tbsp low sodium soy sauce
1 Tbsp brown sugar
1/4 tsp ground ginger
1 tsp garlic powder
1 tsp sriracha
1 Tbsp dijon mustard
1 tsp honey
1 Tbsp vinegar
1 1/2 Tbsp cornstarch

Instructions
Instant Pot Instructions:

Pour water into Instant Pot. Place chicken evenly in the bottom of the pot. In a small bowl stir together the soy sauce, brown sugar, ginger, garlic powder, sriracha, mustard, honey and vinegar. Pour the mixture over the chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
In a small bowl stir together cornstarch with 2 Tbsp of cold water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot to thicken the sauce. Once thickened, turn off the Instant Pot.
Serve chicken and sauce with mashed potatoes or rice.

Slow Cooker Instructions:

Pour water into slow cooker. Place chicken evenly in the bottom of the slow cooker. In a small bowl whisk together the soy sauce, brown sugar, ginger, garlic powder, sriracha, mustard, honey, vinegar and cornstarch. Pour the mixture over the chicken.
Cover and cook on low for 2-3 hours.
Serve chicken and sauce with mashed potatoes or rice.

I am not a fan of opening cans but in a pinch this does sound good.

No-Peek Chicken
PREP TIME5 mins
COOK TIME50 mins
TOTAL TIME55 mins
SERVINGS4 to 6 servings
YIELD1 (9x13-inch) casserole

Ingredients

Cooking spray
1 (10.5-ounce) can cream of chicken soup  Can use cream of mushroom soup.
1 (10.5-ounce) can cream of celery soup   
1 1/2 cups water
2 cups quick-cooking rice (such as Minute Rice)
1 cup frozen peas and carrots mix
1 (2-ounce) package onion soup mix (such as Lipton), divided
4 (7-ounce) boneless, skinless chicken breasts, patted dry
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chopped fresh chives, optional
Method
Preheat oven to 350˚F.
Place a rack in the middle of the oven. Coat a 9x13-inch baking dish with cooking spray.

Make the sauce:
Add the cream of chicken soup, cream of celery soup, and water to the baking dish and whisk together until combined. Stir in the rice, vegetable medley, and half of the onion soup mix (4 tablespoons) until combined.

Add the chicken:
Sprinkle the chicken breasts evenly with salt and pepper. Nestle the chicken into the rice mixture. Sprinkle the remaining onion soup mix evenly over the chicken. Cover with aluminum foil.

SIMPLE TIP!
You can assemble this casserole and stick it in the fridge for up to 12 hours before baking. Remove it from the fridge to bring it to room temperature for a bit while the oven preheats.

Bake:
Bake until the chicken is cooked through, or an instant-read thermometer registers 160°F when inserted into the thickest part of the chicken (the temperature of the chicken will continue to rise to 165°F as it rests), and the rice is tender, 50 to 60 minutes.

Remove from the oven and let rest for 5 minutes. Uncover and fluff the rice with a fork. Top with chives (if using) and serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days.



NUTRITION FACTS(PER SERVING)
404
CALORIES
10g
FAT
30g
CARBS
46g
PROTEIN
 Show Full Nutrition Label
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Earlier, I listed easy recipes for homemade cream soups,,,no cans needed, no chemicals, tastes better and lasts longer!

Patricia, thank you. That is way better than canned!

Blueberry Streusel Muffins

Author: Maegan – The BakerMama  Prep Time: 10 mins  Cook Time: 35 mins  Total Time: 45 mins  Yield: 12  Category: Breakfast

 
Description
These Blueberry Streusel Muffins are bursting with fresh blueberries and topped with an irresistible sugar streusel.

Ingredients
Streusel:

3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup all-purpose flour
Muffins:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup milk

2 cups fresh blueberries, divided

Instructions
Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick cooking spray or line with muffin liners.

Streusel: In a small bowl, microwave the butter until just melted and then stir in the granulated sugar, brown sugar and flour with a fork until a crumbly mixture forms. Set aside.

Muffins: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large microwave-safe bowl, microwave 6 tablespoons butter until just melted. Whisk in the sugar and then the eggs and vanilla. Alternate adding the flour mixture and the milk to the butter/sugar mixture, beginning and ending with the flour mixture, until just combined. Fold in 1-3/4 cups of the blueberries.

Divide batter evenly among prepared muffin cups, filling each one completely full. Press remaining blueberries gently onto the top of the batter, evenly among them. Sprinkle the struesel evenly among the top of the muffin batter as well, almost covering each one completely in streusel.

Bake for 30-35 minutes or until muffin tops are golden and streusel is crisp. Let muffins rest in pan for 5 minutes before transferring to a wire rack to cool or enjoying right away.

The "Cream of..." canned soups just have too much sodium in them and if you add to this recipe the Lipton Onion Soup Mix...my blood pressure would probably send me to that "great kitchen in the sky".  While the recipe sounds great, not for me. Patricia what number was your post with the recipe for making "cream soups"?

Joanne, I'm sorry I couldn't find it. It was one I found on the Internet. However, there are dozens of those types of recipes on online. I can't have the extras either, which is why I use homemade. Here is one that is perfect without all those extras and the one in my files.

Cream of Anything Soup Mix

Ingredients:

    2 cups, Powdered Milk
    3/4 cup, Cornstarch
    2 Tbsp, Chicken Bouillon Powder
    1 tsp, Onion Powder
    1/2 tsp, Thyme
    1/2 tsp, Parsley
    1/2 tsp, Basil
    1/2 tsp, Black Pepper

Cream of Anything Soup Mix Directions:

    Measure ingredients and place directly into container that you are going to store the mix in. Shake well to combine.

    Store in a cool dark place, in an airtight container for up to 3 months, or in freezer for up to a year.

To Use:

Add 1/3 cup of mix to every 1 1/4 cups of water used in a recipe. If preparing in a saucepan, heat over medium heat, whisking constantly, bring to a boil and cook for 2 minutes.

Homemade Cream of Chicken Soup:

Substitute equal amount of chicken broth for the water.

Homemade Cream of Celery Soup:

Add 1/4 cup finely diced celery.

Homemade Cream of Mushroom Soup:

Add 1/2 cup finely diced fresh mushrooms.

Homemade Cream of Broccoli Cheese Soup:

Add 1/2 cup broccoli diced and cooked.

Homemade Cream of Cheese Soup:

Add 1 cup shredded cheddar cheese.
Best if you shred your own block cheese and can save the rind for other meals.

Homemade Cream of Anything Soup Mix:

Homemade Cream of Anything Soup Mix. So easy and inexpensive to make yourself, not to mention it's much healthier too!

    Author: Andrea Deckard

Ingredients:

    2 cups, Powdered Milk
    3/4 cup, Cornstarch
    2 Tbsp, Chicken Bouillon Powder
    1 tsp, Onion Powder
    1/2 tsp, Thyme
    1/2 tsp, Parsley
    1/2 tsp, Basil
    1/2 tsp, Black Pepper

Instructions:

    Measure ingredients and place directly into container that you are going to store the mix in. Shake well to combine.

    Store in a cool dark place, in an airtight container for up to 3 months, or in freezer for up to a year.

Notes:

Cream of Chicken: Substitute equal amount of chicken broth for water.

Cream of Celery: Add 1/4 cup finely diced celery.

Cream of Mushroom: Add 1/2 cup finely diced fresh mushrooms.

Cream of Broccoli: Add 1/2 cup broccoli diced and cooked.

Cream of Cheddar: Add 1 cup shredded cheddar cheese.

Joanne, they are not only loaded with sodium but sugar also!! My friend found that out, she is diabetic and didn't read the label.No canned tomato soup for her anymore!!

This came in with today's emails;

Banana-Blueberry Protein Muffins


These super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter. The banana, which adds natural sweetness, doesn't overpower the flavor of the blueberries. Frozen blueberries work just as well as fresh. For a different twist, try raspberries or chopped apple.

By Amanda Holstein...Updated on March 28, 2024
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Tested by EatingWell Test Kitchen


Active Time: 20 mins Total Time: 45 mins Servings: 12

Nutrition Profile:
Sesame-Free Diabetes-Appropriate Soy-Free Vegetarian

Ingredients

    ¾ cup whole-wheat flour

    ¾ cup all-purpose flour

    1 teaspoon baking soda

    1 teaspoon baking powder

    ¾ teaspoon ground cinnamon

    ½ teaspoon salt

    ¼ teaspoon ground ginger

    2 medium bananas, mashed (about 1 cup)

    ⅓ cup honey

    ⅓ cup cottage cheese

    ¼ cup smooth natural peanut butter

    ¼ cup reduced-fat milk

    1 large egg

    1 ½ teaspoons vanilla extract

    2 cups fresh or frozen blueberries


    Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

    Whisk whole-wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, salt and ginger together in a medium bowl until combined.

    Place mashed bananas, honey, cottage cheese, peanut butter, milk, egg and vanilla in a large bowl; beat with an electric mixer on medium speed until well combined, about 1 minute. Add the flour mixture; beat on low speed until just combined and a thick batter forms, about 45 seconds. Using a rubber spatula, gently fold in blueberries until evenly distributed. Spoon the batter into the prepared muffin cups, about 1/3 cup each.

    Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

To make ahead

Store in an airtight container at room temperature for up to 1 week or wrap and freeze for up to 3 months.

Copied the Cream of Anything recipe, thanks Patricia.  It looks so easy.  Couple of other great sounding recipes in the subsequent posts, Amy too. Thanks to our contributors here.  Muffins sound great, but...I am with muffins like I am with Chocolate...can't eat just one and even if its healthy, I'm sure I will over-do it and eat 2 or 3 at a time, with milk, coffee, hot tea...my mouth is watering!

Easy Healthy High Protein Pasta Salad

An easy, healthy and high protein pasta salad packed with veggies and tossed in a flavorful parmesan vinaigrette dressing.

Prep Time: 20 minutes Servings: 4

Ingredients:

    1 lb chicken breast or rotisserie chicken cooked, chopped and cooled
    1 8 oz box chickpea pasta cooked according to package directions and cooled
    1 cup English cucumber diced
    1 cup cherry tomatoes halved
    1 red bell pepper diced
    1 cup shredded carrots
    1 small sweet onion diced
    4 oz sharp cheddar cubed

Parmesan vinaigrette dressing:

    3 tbsp white wine vinegar
    2 tbsp olive oil
    1 tbsp honey
    1/4 cup parmesan cheese
    1/2 tsp Italian seasoning
    1 pinch salt or to taste
    1 pinch black pepper or to taste

Instructions:

    In a small bowl, combine white wine vinegar, olive oil, honey, parmesan cheese, Italian seasoning, salt and pepper. Whisk until fully combined. Add additional salt and pepper to taste.
    In a large mixing bowl, add cooked chicken breast, cooked chickpea pasta, cucumber, tomato, bell pepper, shredded carrots, sweet onion and cheddar.
    Add dressing to the bowl of pasta ingredients and toss gently until thoroughly combined.
    Top with additional parmesan cheese if desired and enjoy!

Air Fryer Cinnamon Roll Bites with 2-Ingredient Dough

Soft and fluffy cinnamon roll bites made in the air fryer and served with Greek yogurt glaze dip.

Prep Time: 5 minutes Cook Time: 10 minutes

Ingredients:

    1 cup self-rising flour
    5.3 oz plain Greek yogurt (1 single serve container)
    2 tbsp brown sugar
    1 tbsp cinnamon
    1 tbsp maple syrup
    2 tbsp butter melted
    1 tsp vanilla

Glaze dip:

    1 cup plain Greek yogurt
    1/4 cup powdered sugar or maple syrup
    1 tsp vanilla

Optional traditional glaze:

    1/2 cup powdered sugar
    1 tbsp milk

Instructions:

    Preheat air fryer to 350 degrees.

    First, make the dough. Add flour and Greek yogurt to a large bowl and mix well, starting with a spoon and then switching to clean hands to knead the dough until ingredients are fully combined on a lightly floured surface.

    Form 12 equal pieces into small balls with your hands and place on a plate.

    In a small bowl, combine melted butter, brown sugar, cinnamon, maple syrup and vanilla extract.

    Next, brush the cinnamon roll balls with the cinnamon sugar mixture, coating each ball evenly.

    Place dough balls directly in the air fryer, in a silicone air fryer basket, or line with parchment paper. Air fry for 8-10 minutes until the outside of the bites are golden brown and inside is fluffy.

    While the cinnamon roll bites are in the air fryer, make your Greek yogurt glaze dip. Combine Greek yogurt, powdered sugar and vanilla in a small bowl and serve for dipping.

    Optional: if desired, combine powdered sugar and milk to create a more traditional glaze to drizzle on the bites.

No Bake Peanut Butter Oat Cups
A creamy peanut butter oat layer topped with melted chocolate to make a tasty peanut butter chocolate treat that your whole family will love.

Prep Time: 10 minutes Servings: 12

Ingredients:

    1.5 cups peanut butter
    1.5 cups oat flour Rolled oats processed finely in a food processor
    1/4 cup maple syrup
    1 cups chocolate chips
    1 tsp coconut oil optional

Instructions:

    Add your peanut butter and maple syrup to a medium sized microwave-safe bowl and microwave for 40-60 seconds. Stir thoroughly until peanut butter and maple syrup is completely combined.

    Next, slowly add the oat flour to the bowl and mix well (it should take some effort to mix!). You can also transfer to a standing mixer to do the work for you. The mixture should be very thick, but easily moldable.

    Prepare a muffin pan by spraying with some oil or lining with cupcake liners. Or, use a silicone muffin pan as shown here for the easiest method. You can also make them in a mini muffin silicone pan or mini muffin tin with paper liners. Scoop the peanut butter oat mixture evenly into the muffin pan and press down with your fingers.

    In a microwave-safe small bowl, add chocolate chips and coconut oil. Heat in 30 second increments until chocolate is completely melted and smooth. Stir with a spoon in between microwave sessions.

    Pour a layer of chocolate into each muffin hole and smooth the top with the back of a spoon. Optional: Sprinkle flaky salt, sprinkles, or mini chocolate chips on top of the chocolate layer before the chocolate hardens.

    Refrigerate for 2-3 hours to let set completely. Carefully remove them from the muffin pan, liner, or silicone pan. Store in an airtight container for up to 5 days for best freshness. Since they're not baked and use fresh ingredients like maple syrup, store them in the refrigerator over room temperature.

Notes
Disclaimer: According to most experts, raw oats are safe to eat unlike wheat flour because they are steamed before they're cut, rolled and flaked. With that being said, be mindful of consuming raw ingredients if you are at increased risk for food borne illness or you have a sensitive stomach.

Crockpot Tuscan Chicken

written by
ASHLEY FEHR4.96 from 1139 votes
This Crockpot Tuscan Chicken is made up juicy chicken breasts slow cooked in a rich and cheesy cream sauce. This recipe takes just 10 minutes to prep and makes the perfect dinner served over your favorite pasta!
white crockpot with cooked tuscan chicken inside.
 
 
 
PREP TIME
10minutes mins
COOK TIME
3hours hrs
TOTAL TIME
3hours hrs 10minutes mins
CUISINE
American, Italian
COURSE
Main Course
SERVINGS
4
CALORIES
393cal
Ingredients

4 boneless skinless chicken breasts (about 1.5-2 lbs)
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon paprika
⅛ teaspoon black pepper
Sauce
1 cup heavy cream
1 tablespoon corn starch
2 teaspoons minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup sundried tomatoes chopped
¼ cup shredded Parmesan cheese
1 cup chopped fresh spinach
US Customary – Metric

Instructions

Place chicken breasts in a 2.5-4 quart slow cooker.
Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Sprinkle evenly over chicken.
Stir together the sauce: add the cream, garlic, corn starch salt and pepper to a medium bowl and whisk.
Stir in the sun dried tomatoes and Parmesan cheese and pour around and over chicken in slow cooker.
Put the lid on and cook on low for 3 hours or until chicken reaches an internal temperature of 165 degrees F. Stir in the fresh spinach.
Remove from the crockpot and serve with pasta or as desired.

Notes
*Serving size will vary depending on the weight of the chicken breasts used.
**Some sauce was removed from the slow cooker to show detail.
Substitutions:
You can use boneless, skinless chicken thighs instead of breasts. I would aim for 2 lbs of meat.
You can use a lighter cream, but keep in mind that the sauce will not be as thick and rich (you may want to increase the corn starch to compensate)
Try swapping the sun dried tomatoes for roasted red peppers or the fresh spinach for kale if that's what you have on hand.
Leftovers
Leftover Crockpot Tuscan Chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, thaw overnight in the fridge if frozen, then warm on the stove or in the oven until heated through.
To thaw chicken before cooking:
To quickly thaw frozen chicken, place it in a bowl of cool water and allow it to sit until thawed. Change the water out every 20 minutes so that it doesn't get too warm.
 
Nutrition Information
Serving: 260grams | Calories: 393cal | Carbohydrates: 9g | Protein: 29g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg

Slow Cooker Beef Barley Soup Recipe

written by
ASHLEY FEHR4.98 from 127 votes
This Slow Cooker Beef Barley Soup is an easy crockpot meal perfect for fall or winter! Loaded with vegetables and tender chunks of beef. I
 

PREP TIME
15minutes mins
COOK TIME
6hours hrs
TOTAL TIME
6hours hrs 15minutes mins
CUISINE
American
COURSE
Soup
SERVINGS
4
CALORIES
338cal
Ingredients

1 tablespoon oil
1 lb beef stewing meat
1 small onion finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots peeled and chopped
2 ribs celery chopped
1/2 cup pearl or pot barley rinsed
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth
fresh parsley for serving
US Customary – Metric

Instructions

Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.
Slow Cooker Beef Barley Soup: healthy crockpot meal! | The Recipe Rebel
Notes
This recipe makes 2 quarts of soup. One serving is 2 cups.
Nutrition Information
Serving: 2cups | Calories: 338cal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1200mg | Potassium: 1266mg | Fiber: 7g | Sugar: 5g | Vitamin A: 7855IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 4mg

Crockpot Blackberry Cobbler

written by
ASHLEY FEHR5 from 12 votes
This Easy Crockpot Blackberry Cobbler recipe is a winner for sure! It comes together with just 10 minutes prep and cooks in the slow cooker, keeping your house cool and your oven free! Loaded with fresh blackberries and a crisp, cakey topping. Just begging for a scoop of vanilla ice cream!
blackberry cobbler in a glass bowl

PREP TIME
10minutes mins
COOK TIME
2hours hrs
TOTAL TIME
2hours hrs 10minutes mins
CUISINE
American
COURSE
Dessert
SERVINGS
6
CALORIES
309cal
Ingredients

4 cups blackberries fresh or frozen
3/4 cup granulated sugar 150g
1 tablespoon flour

Batter
1 cup all purpose flour 130g
1/4 cup sugar 50g
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 cup milk
1 egg
2 tablespoons canola oil
US Customary – Metric

Instructions
In a large bowl, stir together the blackberries, sugar and flour. Spread into a lightly greased 2.5-4 quart crockpot.
Make the batter. In another large bowl, stir together the flour, sugar, baking powder and cinnamon.

Add the milk, egg and oil and stir until combined. The batter will be thick.
Drop by tablespoonfuls over the berries in the crockpot.
Put the lid on and cook on high for 2 hours, or low for 3-4 hours, until the topping is dry and turning golden at the edges, and the filling has thickened.
Let sit for 10 minutes before serving with ice cream as desired.
Crockpot Blackberry Cobbler Recipe
Nutrition Information
Calories: 309cal | Carbohydrates: 60g | Protein: 4g | Fat: 6g | Cholesterol: 28mg | Sodium: 17mg | Potassium: 268mg | Fiber: 5g | Sugar: 38g | Vitamin A: 260IU | Vitamin C: 20.1mg | Calcium: 75mg | Iron: 1.8mg