Slow Cooker Chicken Parmesan

Slow Cooker Sundays ... I am in love.  As I mentioned earlier, my latest weekend plan is "No Cooking Saturday" and "Slow Cooker Sunday" - now I really get the chance to enjoy every bit of my weekend with my family!  I've found some amazing slow cooker recipes that have me wondering why I've never done this before!?!
This recipe is a fab way to have a little "Italian" treat with minimal work.  I was super surprised to see how tender the chicken turned out (I'm always slightly scared of chicken breast in the slow cooker).  I tried to lighten the recipe but a tiny bit with a few small changes (although it's just as delish following the original recipe!).  Buon appetito!
Best dishes and yummy dreams!

xoxo,

Slow Cooker Chicken Parmesan

Recipe adapted from:  Siggy Spice

4 boneless, skinless chicken breast halves

1/2 c. Italian bread crumbs

1/4 c. grated parmesan

1/4 tsp. pepper

1/4 tsp. salt

1 tbsp. olive oil

3 tbsp. flour

2 egg whites and 1/2 yolk, beaten

4 sliced of light mozzarella, or 1 1/2 c. of shredded mozzarella

1 jar of pasta sauce (I used Emeril's Chunky Marinara)

cooked whole grain noodles

1.  Trim and rinse the chicken breasts, pat dry.

2.  Pour the olive oil into the slow cooker and turn it on low. 

3.  Mix the bread crumbs, parmesan, salt, and pepper together in a shallow dish.

4.  Place the flour in a shallow dish and the egg in a separate shallow dish.

5.  Coat the chicken in flour, then dip into the egg mixture.

6.  Coat the chicken with the bread crumb mixture and place it into the slow cooker.

7.  Place the mozzarella on top of the chicken breasts.

8.  Coat everything with the pasta sauce.

9.  Allow the chicken to cook on low for 5-6 hours.  (Check at 5 hours - it may be ready.)

10.  Serve on top of a bed of noodles!

If you enjoyed this recipe, I'd love for you to like my Facebook page, follow me on GFC, pin my pictures, or subscribe to my feed!  Thanks a million! xoxo

Salsa Chicken with Brown Basmati Rice Skillet Meal

This dish is one of my absolute favorite meals.  It's healthy, super-flavorful, and made in one skillet!  Notice, my favorite words are "one-skillet" in this case.  Who doesn't love an easy clean up?  I also adore the fact that it's healthy - salsa is one of the best condiments, low in calories and big on vitamins and flavor.  My mom made a version of this meal when we were growing up and I loved it.  This recipe is a "re-creation" from my memory with some changes according to our preferences.  Add some sweet white corn for the perfect pairing of flavors!

Best dishes and yummy dreams!

xoxo,

Salsa Chicken with Basmati Rice
Serves 4

1 Tbsp. olive oil

1 small onion, diced
1 Tbsp. minced garlic
1 chopped pepper of your choice - hot, mild, or sweet (optional)

1 1/2 c. long grain brown Basmati rice

2 c. chicken stock (you may need more while cooking)
1 c. water

2 c. salsa

2 boneless, skinless chicken breasts, trimmed and cut into bite-sized pieces

shredded cheddar

*fresh cilantro or parsley
*sour cream

1.  Heat the olive oil in a large skillet and add the onion and pepper.  Cook on medium heat until the onion is transparent and then add the garlic for a minute more.

2.  Add the rice and stir for 2-3 minutes.

3.  Add the stock, salsa, and water, and cover.

4.  Allow the mixture to simmer for 20 minutes, check periodically.

*If you notice anything sticking to the bottom on the pan, add more stock or water and stir. 

5.  Add the chicken pieces, stir, and cover (add more liquids if needed).

6.  Once the chicken is cooked through, remove the skillet from the heat. 

7.  Top with cheddar, sour cream, fresh herbs, and more salsa.
Enjoy!

Thanks for reading, loves xo

Fab Friday Finds #7: Slow Cooker Meals

Dilemma:  To my dismay, my slow cooker often collects dust.  Solution:  On Sundays (the day on which I'd love to have an incredible, home-cooked, comfort meal), I've been dusting off my slow cooker.  This way, I can make the most of my precious free time, and still have an amazing dinner for my family!  I'm loving this new Slow Cooker Sunday tradition and have several recipes lined up already!  Here are some finds that I adore:

Best dishes and yummy dreams!
xoxo,

Brown Sugar and Balsamic Glazed Pork Loin in the Slow Cooker

Recipe and photo courtesy of C+C Marriage Factory via Pinterest

This is my absolute #1.  If you subscribe to my Facebook page, you know that I spent last weekend RAVING about this insanely delicious meal.  Truly, we were stunned.  KEEPER. 

Salsa Chicken in the Crockpot

Recipe and photo courtesy of Lovin From the Oven via Pinterest

I make a version in the skillet that I plan on sharing this weekend.  But, this one is a little different and I can't wait to try it!

Slow Cooker Sweet and Sour Chicken

Recipe and photo courtesy of:  Cooking Classy

What's not to love about this?  I love this blog as well.  Fab pictures and lots of sweet-treat recipes!

Last, but certainly not least:

Slow Cooker Easy BBQ Ribs

Recipe and photo courtesy of Mmm...is for Mommy! via Pinterest

We love ribs and I've always wanted to try them in the slow cooker.  This recipe looks and sounds great!

P.S.:  The slow cooker is the perfect solution on a hot summer day when you don't want to heat up the house by turning on the oven! xoxo

Meatless Meals #2: Ravioli with Tomato, White Beans, and Spinach

Who knew meatless meals could be so amazing?  I love this one.  I'm a huge fan of ravioli, Buitoni especially... and what's not to love about white beans and spinach?
This dish was so easy to make, and almost a one-pot meal (aside from having to cook the ravioli in another pot).  However, in hindsight, I'm thinking that I probably could have cooked them in the pan (had there been a little more liquid)  - kind of like my Spaghetti:  Risotto-Style.  So many variations in my head... different veggies, different liquids and sauces.... yum!  I'm truly enjoying this meatless meal exploration!  What's YOUR favorite meatless dish?

Best dishes and yummy dreams!

xoxo,
 

Ravioli with Tomato, White Beans, and Spinach

Adapted from:  a Health.com recipe

1 9-oz. package of cheese ravioli 

1 14-oz. can of diced tomatoes with liquid

1 15-oz. can white beans, Great Northern

1/2 tsp. basil

1/2 tsp. oregano

1/8 tsp. red pepper flakes

2-3 c. chopped fresh spinach

1/4 c. water

grated Asiago cheese

fresh parsley

1.  Cook ravioli according to package directions and set aside.

2.  In a sauce pan, heat tomatoes, beans, basil, oregano, and red pepper flakes.  Bring to a boil.

3.  Add in chopped spinach, reduce heat, and cover the pan to wilt the greens.

4.  Add in the pasta and the water and simmer for a few minutes. 

5.  Top with cheese and parsley.  

If you enjoyed this recipe, I'd love for you to like my Facebook page, pin my pictures, follow me on GFC, or subscribe to my feed!  Thanks a million!  xoxo

Mini Baked Blueberry Cake Donuts

Okay, first let me come clean.... authentic "cake" donuts these are not.  However, they are adorable and absolutely delicious!  They remind me of mini blueberry muffins.  These "donuts" are light, fluffy, and have so many possible variations.  I found the little mini donut baking tin at Bed, Bath, and Beyond - it was so cheap and worth every penny!  They would make the perfect little brunch addition ... especially in a mini martini glass.  Love.
Best dishes and yummy dreams!

xoxo,

Mini Baked Blueberry Cake Donuts

Recipe adapted from: Wilton Mini Donut Tin recipe

1 1/4 c. cake flour

1/2 c. organic sugar

1 1/4 tsp. baking powder

3/4 tsp. salt

1/2 c. buttermilk

1 egg, lightly beaten

1/2 c. fresh, organic blueberries, washed

1 1/2 tbsp. melted butter

1 c. powdered sugar

1 tbsp. milk

1/2 tsp. vanilla extract

Preheat the oven to 425 degrees.

1.  In a large mixing bowl, mix flour, sugar, baking powder, and salt.

2.  Add the buttermilk. egg, blueberries, and butter.  Stir until combined. 

3.  Fill the donut pan donut molds 1/2 full (trust me)

4.  Bake for 4-6 minutes until donuts springs back when touched.

5.  Mix powdered sugar, milk, and vanilla in a small bowl.  Use as a glazed when donuts have cooled. 

If you enjoyed this recipe, I'd love you for to like my Facebook page, subscribe to my feed, pin my pictures, or follow me on GFC!  Thanks a million!  xoxo

  

Improv Cooking Challenge: Three Cheese and Onion Roasted Stacked Potatoes

Hello, my name is Kim, and I'm addicted to potatoes.  But seriously, I've posted more potato recipes recently than any other recipes.  I love them, and most of all,  I love them with cheese.  For this month's Improv Cooking Challenge, I decided to take a potato recipe that I've already created (and adore) and change it a little to include the other ingredient: cheese!  I love these little potato stacks - they are simple to make and they are too cute!  Enjoy!
Best dishes and yummy dreams!

xoxo,

Three Cheese and Onion Roasted Potato Stacks

Printable recipe

Makes 6-8 stacks

4 medium organic Russet potatoes (peeled or not), sliced as thin and as evenly as possible. 

3-4 tbsp. olive oil

1 tsp. all-purpose seasoning

1 small grated onion (use a microplane)

grated cheddar, monterey jack, and pepper jack cheeses 

non-stick spray

1.  Preheat the oven to 425 degrees.

2.  Spray a muffin tin with nonstick spray.

3.  In a small bowl, combine the olive oil, all-purpose seasoning, and grated onion.

4.  Place 4-5 slices of potato in a muffin tin, drizzle a tsp. (or less) of the oil mixture on the potatoes, then add 4 more slices on top.

5.  Top the stack with another drizzle of the oil mixture.

6.  Repeat until potato slices are prepared in muffin tins.

7.  Bake for 20-25 minutes at 425 degrees.

8.  Take the muffin tin out of the oven, top with the cheeses and place the tin back into the oven.

9.  Broil on low for 2 minutes to melt the cheese.

With peeled potatoes

Thanks for reading, loves xo

Beef Ragu with Pappardelle

I bought a beautiful package of pappardelle noodles at Trader Joe's, but really didn't know what I should do with them.  I decided that I wanted to use them to make something that I wouldn't normally make ... something out of my comfort zone.  Hence, red meat and my slow cooker.  This recipe turned out beautifully.  It was easy, delicious, and the house smelled amazing all day long.  Cheers to stepping out of your comfort zone once in awhile!
Best dishes and yummy dreams!
xoxo,

Beef Ragu with Pappardelle

Adapted from:  Absolute Alaia

2 lbs. flank steak (I used Flat Iron)

olive oil

1 large onion, diced

3 garlic cloves, minced

2 carrots, diced

1 c. mushrooms, sliced

1/2 c. red wine

1 1/2 c. beef stock

1 jar of your favorite pasta sauce 

1 bay leaf

pappardelle noodles, prepared and tossed with olive oil

freshly grated parmesan

1.  Cut the steak into strips and brown the meat in a pan with olive oil.

2.  Remove the steak strips and place them into the slow cooker.

3.  Add the remaining ingredients into the slow cooker (except for the noodles and parmesan).

4.  Cook on low for 8 hours.

Optional:  Shred the beef before serving

5.  Top with parmesan on a bed of noodles!

If you enjoyed this recipe, I'd love for you to like my Facebook page, pin my pictures, subscribe to my feed, or follow me on GFC!  Don't forget to follow Blessed Beyond Measure as well!  Thanks a million!  xoxo

Fab Friday Finds #6 - Pasta! ... with a side of rice!

Happy Friday!  After seeing all of the amazing creations from Mom's Crazy Cooking Challenge:  Spaghetti this week, I've been craving anything pasta!  Here are some tempting pasta (and rice!) finds, enjoy!
Best dishes and yummy dreams!

xoxo,

Light Alfredo

By:  At Home with the Hansens 

via Pinterest

Alfredo is one of my favorites, and I've found that it can be just as yummy in a lighter version.  I'd love to try this one - it has sun-dried tomato pesto!

Spaghetti Cups

Recipe and picture courtesy: The Terrace Housewife 

You know I love, love, love a mini!  This one was from the spaghetti challenge this week, and I think it's too cute for words.  This is a must try.

Spring Green Risotto

By:  Good Life Eats 

via Pinterest

So, YES, I'm aware that this technically isn't pasta ... but when it's this creamy, it counts!  I've been looking for a good spring risotto with peas.  This one looks fab.

Skinny Baked Broccoli Macaroni and Cheese

Recipe and pictures by:  Six Sister's Stuff

I love these ladies and their blog.  I adore the pictures...and the recipe!  It's bookmarked on my list of recipes to try - very soon! 

Cheers!

Crazy Cooking Challenge: Spaghetti - Risotto Style

I double, wait quadruple love this recipe, let me count the ways....
1.  It is a legitimate ONE POT meal.  I love one pot meals, but don't have many of them (to my husband's dismay - he often washes my many dishes).
2.  This meal is so quick and easy to prepare - the fastest meal I've made in weeks!
3.  It is one of the BEST pasta dishes I've ever made.  True story.
4.  There are a million possible variations to this recipe, and each one can be just as delish!

WHY have I never made spaghetti like this before?  I don't know that I will ever boil a pot of noodles again.   Preparing spaghetti this way gave the noodles SO much flavor.  I love it.  I love it.  I love it.
Thank you Jennifer, from Jenny's Cookbook (also a Crazy Cooking Challenge participant) for this amazing recipe.

Spaghetti - Risotto Style

Adapted from:  Jennifer at Jenny's Cookbook

Serves 4

2 tbsp. olive oil

1 onion, chopped

2 garlic cloves, minced

4 servings of dry spaghetti, broken (2 cups)

1 roasted red pepper, chopped

3 sun dried tomatoes, chopped

1 tsp. oregano

1 tsp. parsley

1 tsp. basil

salt

red pepper flakes

chicken stock (amount varies)

your favorite pasta sauce (I used Emeril's Chunky Marinara)

freshly grated parmesan

1.  Heat the olive oil in a large pan.

2.  Add the onions and cook until tender.

3.  Add the garlic and dry noodles.

4.  Add the peppers, tomatoes, and spices.

5.  Add one cup of chicken stock and stir until it is absorbed.

6.  Add one cup of pasta sauce and another cup of chicken stock and stir until absorbed.

7.  Continue to add desired amount of stock and pasta sauce (taste often while cooking to test sauce, as well as to be sure noodles do not become overcooked).

8.  When noodles are tender (in about 10 minutes), remove the pan from the heat and top with parmesan.

If you enjoyed this recipe, I'd love for you to like my Facebook page, pin my pictures, subscribe to my feed, or follow me on GFC!  Thanks a million!  xoxo