Crock-pot Chicken and Noodles

Ingredients

4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Directions

Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.

Take chicken out and shred.

Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

I served this over mashed potatoes, with a side of green beans.

Crock-pot Apple Oatmeal

Place 3 sliced apples, 1/2 cup brown sugar, 2 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 7 - 9 (varies with different crockpots) hours on low.
Do not use quick oats
You have to use steel cut oats

Blow your MIND Tomato Basil Pasta!

Found this on Facebook. It is AMAZING!!! I added some grilled chicken on top for a little extra protein and wow! This will now be a regular dish around here!!

Blow your MIND Tomato Basil Pasta! - No Straining, just Stirring

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Ingredients

12 ounces pasta (I used spaghetti but will use Linguine or fettuccine next time)
1 can (15 ounces) diced tomatoes with liquid ( I used the one with mild green chile)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (I over did this a bit so it had a big kick but still yummy!)
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Alfredo Sauce

I made the most AWESOME alfredo sauce last week! I will never buy it in a jar EVER again! So, I found it off of Allrecipes. I wish I had printed it out so that I could give the person who posted it credit but I didn't and I am honestly too lazy to go back and look it up. So here it is! We ate it with chicken, broccoli and egg noodles. It was great and EVERYONE wanted more and I honestly horded the rest and didn't give anyone left overs. It honestly put the Olive Garden to shame and I really love their alfredo.

Ingredients

1/2 cup butter
1 pkg. cream cheese (1 brick)
2 tsp garlic powder (I used garlic salt since I didn't have any powder)
2 cups milk
6oz grated Parmesan cheese
1/8 tsp pepper

Directions

1. Melt butter and cream cheese in sauce pan. Add garlic salt.
2. Slowly add milk.
3. Add Parmesan cheese and pepper.
4. Heat to a boil and let simmer, making sure it does not scortch. A whisk works great to keep it moving so that the cheese will melt.
5. Remove from heat, let sit for 2-3 minutes.
6. Add to your favorite noodles!

Meatballs

I've always wanted to try and make some meatballs and even more since Abbie is always asking for spaghetti and meatballs. So, we'll soon give this recipe a whirl!

Ingredients:

2 pounds ground beef (I use turkey)
1 small onion diced
1/4 dry breadcrumbs or as needed
1/4 cup freshly grated Parmesan cheese
2 eggs slightly beaten
4 cloves garlic minced
1 tablespoon dry oregano
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black ground pepper

Directions:

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
2. Mix together the ground beef, onion, breadcrumbs, cheese, eggs, garlic, oregano, basil, thyme, Worcestershire sauce, salt and pepper in a large bowl until just combined.
3. Divide the mixture into equal portions and then roll each of the portions into meatballs. Arrange the meatballs on the prepared baking sheet.
4. Bake in the preheated oven until no longer pink in the center about 8-10 minutes.

Strawberry Custard Cake

I haven't made this in a VERY long time but LOVE it!!! It's super easy. You can use any fruit you want. I originally had this with rhubarb and it was excellent but I like it with strawberries. I've also made it with blueberries and a strawberry/blueberry mix. You just can't go wrong...it is wonderful. I'm making it today for Mother's Day dessert. I can't wait!!!

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 4 cups chopped fresh or frozen strawberries
• 1 cup sugar
• 1 cup heavy whipping cream
• Whipped cream and fresh mint, optional

  Directions

Prepare cake batter according to package directions. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with strawberries and sugar. Slowly pour cream over top.

Bake at 350° for 40-45 minutes or until golden brown. Cool for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers. Yield: 12-15 servings.

Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Cheesy Ham & Noodle Bake

I got this recipe from a new friend that just moved to the area and I have to say we absolutely LOVE it! We've made it a couple of times and I just need to post it here so I don't have to keep trying to dig it up each week!

1 package egg noddles - cooked
1T butter
1 medium onion chopped
1 can cream of chicken
1 cup sour cream
1/3c milk
8oz Velveeta - cubed
2 1/2c diced ham
1c broccoli

Preheat the oven to 350*. Coat a 9x13 baking dish with non stick cooking spray. Melt the butter in a saucepan. Add the onion & cook until tender. Add the soup, sour cream, milk & cheese. Heat & stir occasionally until the cheese is melted. Gently stir in the ham, broccoli & noodles. Pour into the baking dish. Bake for 35 minutes or until hot & bubbly.