Angel Chicken

Recipe from: CleverlyInspired

 

Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Directions:

1. Melt butter in a saucepan.

2. Add in Italian dressing packet

3. Stir in soup , wine and cream cheese until it combines and melts

4. Cut up mushrooms

5.  Place mushrooms on the bottom of slow cooker, top with chicken and pour sauce on top.

Cook on low for 5 hours.

Asian Grilled Chicken

Recipe from: Real Mom Kitchen

Ingredients:
1/3 cup packed brown sugar
1/3 cup soy sauce
2 1/2 Tbsp lime juice
1/4 tsp cayenne pepper (I had to substitute chili powder)
1/4 tsp curry powder
4 garlic cloves, minced
1/2 Tbsp grated fresh ginger (I used ground ginger)
6 boneless, skinless chicken thighs (I used chicken breasts)

Directions:
1. In a small bowl, combine the sugar, soy sauce, lime juice, ginger, cayenne pepper, curry powder, garlic, and ginger. Whisk to combine until the sugar dissolves. Set aside 2 Tbsp of the marinade for grilling.
2. Place chicken in a gallon sized zip-lock bag. Pour the marinade over the chicken. Place in the fridge to marinate for at least 4 hours, or overnight is best. Turn the bag over halfway through the marinating process.
3. Grill for 5-10 minutes on each side depending on the thickness. During the last few minutes of cooking brush a the reserved 2 Tbsp of marinade.

**It had good flavor and cooked really well.  We enjoyed it! 

Crock Pot BBQ Pork Chops

Ingredients:
1 lb. Pork Chops fresh or frozen
1 tbsp. Minced Onion or 1/4 c. chopped fresh onion
1 c. of your favorite Barbecue Sauce
1/2 c. water

Directions: 
Place 1 lb pork chops in crock pot. Sprinkle with onion. Pour BBQ sauce and water on top. Cook for 6-10 hours on low. Serve with your favorite starch and steamed veggies, or let it cool and pull it apart for pulled pork recipes.

Cheesecake Stuffed Strawberries

recipe from: Hello Miss Chelsea

Ingredients:

3 containers of strawberries

1 8oz. block of cream cheese, softened

3-4 tablespoons powdered sugar

1 teaspoon vanilla extract

1 graham cracker, crushed

Directions: 

1. Cut the tops off the strawberries, then using a small paring knife cut a cone shape out of the middle of the strawberries (I used the white part as a guide). Do this with all of the strawberries and set aside.

2. Crush up your graham cracker crumbs into a small bowl and set aside.

3.  In a mixing bowl combine the cream cheese, vanilla and powdered sugar (to taste), mix until creamy.

4. Scoop cheesecake mixture into a ziploc baggie, and snip the corner off. Pipe the filling into the strawberries, then dip them in the crushed up graham crackers.

5. Refrigerate until you're ready to enjoy them!

**These were super easy and very delicious!  

Self-Frosting Nutella Cupcakes

Recipe from: Cowboy Boots & Baby Booties

Ingredients:
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Directions:
1. Preheat the oven to 325F.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. 3. Add the eggs and vanilla and beat until smooth.
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!
5. Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object.
6. Bake for 25-30 minutes, or until springy to the touch.

**So delicious, especially if you LOVE Nutella like me!

Feta Dip

Recipe from: Clover Lane

Ingredients:
olive oil
1 block (1#) of feta cheese
3 Roma tomatoes
1 bunch of green onions
1 French baguette
Greek Seasoning (Cavender's)
1 large platter

Directions:
1. Wet the platter generously with olive oil.
2. Dice green onions and tomatoes.
3. Place diced onions and tomatoes on the olive oil.
4. Crumble the feta cheese and place on the platter.
4. Sprinkle the Greek Seasoning on top. (I use about 3 tsp.)
4. Mix it gently all together.
5. Slice the baguette.
6. Serve.

**It's super easy and super yummy!

Baked Pesto Chicken

recipe from: Kalyn's Kitchen

Ingredients:
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used a little bit more to cover my chicken)
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Directions:

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is mostly cooked.

When chicken is mostly cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

**We really enjoyed this chicken dish. It was super easy and very yummy. I served with mashed potatoes, green beans, salad and bread.