Chicken Stroganoff

Ingredients:
4 bacon strips, diced
1 pound boneless skinless chicken breasts, cut into 1/4 inch strips
1 medium onion, chopped
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1-1/2 cups chicken broth
2 garlic cloves, minced
1/2 teaspoon paprika
1/8 teaspoon salt
Pepper to taste
2 tablespoons all purpose flour
1 cup (8 ounces) sour cream
Hot cooked noodles

Directions:
In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add the broth, garlic, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes. Combine the flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles.

Result:
I left out the mushrooms and used fat free sour cream and it worked. Also used a touch more paprika and garlic. Yummy!

Brushetta Chicken

Ingredients:
4 boneless skinless chicken breast halves (4 oz. each)

1/2 c. all-purpose flour
1/2 c. egg substitute
1/4 c. grated Parmesan cheese
1/4 c. dry bread crumbs
1 Tbsp. butter, melted
2 lg. tomatoes, seeded and chopped
3 Tbsp. minced fresh basil
2 garlic cloves, minced
1 Tbsp. Olive Oil
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Result:

I had 3 large chicken breasts, so I sliced them in half lenfthwise to make 6. I didn't have egg substitute, so I just used regular eggs. I also only had 1 large tomato, which seemed to be enough. I used a little more parmesan and a little less bread crumb. It was delish! I will definitely make this again.

Crockpot Thai Chicken

Ingredients:
6-8 skinless chicken thighs
3/4 c. salsa
1/4 c. peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 tsp. fresh ginger root
1/4 c. chopped peanuts
2 Tbsp. chopped fresh cilantro

Directions:
Place chicken in crockpot and mix all the ingredients EXCEPT the peanuts and cilantro. Pour over chicken and cook on low for 8-9 hours. Serve chicken and sauce over rice, sprinkle with peanuts and cilantro.

Result:
Not bad! I was sooo unsure about the salsa and the mixture tasted a little weird, but the flavors came together after it was all done! I added a touch more lime juice and soy sauce and used powdered ginger. I also did not add the peanuts or cilantro at the end as I didn't have it on hand. I cooked it for 4 hours on high and it came out really juicy. Probably could have only cooked it for 3 hours on high. Will make this again and add a little more peanut butter to the sauce and the chopped peanuts at the end next time!

Black Bean & Corn Cups (Appetizer)

Ingredients:
2/3 cup medium salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) whole kernel corn, drained
1 can (15 oz) black beans, drained & rinsed
1/4 cup sour cream
Cilantro sprigs, if desired
Tostitos Scoops

Directions:
Mix all ingredients, except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into scoops. Top each with 1/2 teaspoon sour cream. (Tip: Spoon a little sour cream into a baggie, cut the tip off, and squeeze sour cream on top.) Garnish each with a cilantro sprig.

Result:
So easy and tasty!

Crockpot Lasagna

Ingredients:
8 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian Seasoning
28 oz. jar spaghetti sauce
1/3 cup water
4 oz. can mushrooms
15 oz. ricotta or 24 oz. cottage cheese
2 cups shredded mozzarella cheese

Directions:
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.
4. Cover and cook on low for 5 hours.

Result:
SO GOOD! Set up really nice too, I was very surprised. I only cooked mine for 4.5 hours, and might only cook it for 4 hours next time. I skipped the mushrooms, but you can add them or sausage or whatever else you normally like. I also seasoned the meat with garlic and onion powder, basil and oregano... and a little more between the main layers. Also, for the water I just added a little water to the sauce jar, swished it, and added half to each layer. I may never cook it in a pan again!

Crockpot Risotto

Ingredients:
1 1/4 c. uncooked Arborio rice
1/4 c. olive oil
1/4 c. white wine
3 3/4 c. chicken or vegetable broth
1 tsp. dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 tsp. black pepper
2/3 c. shredded Parmesan cheese (to add at the very end)

Directions:
1. Toss the uncooked Arborio rice with the olive oil in your crockpot.
2. Add the seasonings and garlic.
3. Pour in the broth and white wine.
4. Stir to mix flavors.
5. Cover and cook on high for 2-2.5 hours, or until the rice is tender.
6. Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape.

The final product will be very creamy and have a porridge-like consistency.

Crockpot BBQ Pulled Pork

Ingredients:
3-4 lbs. boneless pork shoulder or butt
2 c. ketchup
1/2 c. warm water
1/4 c. apple cider vinegar
1/4 c. brown sugar
1 tsp. Worcestershire sauce
1 tsp. Tabasco sauce

Directions:
Use a 6 quart crockpot. Trim meat and place into your crockpot. Squeeze in 2 cups of ketchup, then pour 1/2 cup warm water on top. Add vinegar, brown sugar, Worcestershire, and Tabasco.

Cover and cook on low for 8 hours, or until meat shreds easily with a fork. Serve over rice or on hamburger buns!