Slow Cooker Spaghetti

I know that spaghetti is one of the easiest thing to make, but believe it or not, doing it in a crockpot is even easier and SOOOOO good! I got the idea from Picky Palate and I've adapted my recipe from that one.I found this 32 oz. jar of spaghetti sauce at Costco, but you could just measure 3 1/2 cups of any spaghetti sauce.Slow Cooker Spaghetti

1 lb. lean ground beef, chicken, or turkey

2 t. onion powder

2 t. garlic powder

1 t. italian seasoning

salt to taste

8 oz. dry spaghetti (I used whole wheat)

32 oz. (3 1/2 c.) spaghetti sauce

4 oz. cream cheese (I used 1/3 less fat)

2 c. water

Brown meat in a large skillet and add onion and garlic powder and italian seasoning. Add salt to taste.In crockpot, pour half of the spaghetti sauce and top with half of the dry spaghetti (broken to fit).Add cooked meat to crockpot and top with cubed cream cheese.Add remaining spaghetti sauce and pasta. Add 2 cups of water.Cover and cook on low for about 4 hours. Stir well before serving. Top with parmesan cheese.This spaghetti is so good! My whole family really loved it. Enjoy!

Triple Pepper Salad

I really love bell peppers. This recipe combines sweet, crunchy peppers with juicy tomatoes, beans, and creamy avocados. It's such a dynamic salad!

Triple Pepper Salad

2 c. chopped peppers (any color combo will work)

1 c. halved cherry tomatoes

4 green onions, sliced

1 (14 oz.) can beans, drained (I used great northern)

1 avocado, cubed

1/4 c. oil

1 T. lime juice

1 t. garlic powder

1/2 t. cumin

pinch chipotle chile pepper (or more if you like heat)

salt & pepper to taste

Combine all ingredients. For best flavor, refrigerate 2 hours (or more) before serving. Enjoy!

Teriyaki Rice Bowls

Last week I bought a bottle of Xagave and it came with a coupon for a free downloadable cookbook. Score! This recipe is adapted from that book. I have a feeling I'll be making a lot of these recipes.Teriyaki Rice Bowls

3 T. oil

1 t. sesame oil

2 cloves garlic, minced

2 boneless skinless chicken breasts, cut into bite size pieces

5-6 c. vegetables (I used onion, sweet peppers, mushrooms, zucchini, and broccoli)

2-3 c. cooked rice (I used brown)

1/3 c. teriyaki sauce, plus extra for drizzling (recipe follows)

Teriyaki Sauce

1 c. soy sauce

1/2 c. water

2 T. rice vinegar

1/3 c. agave (or packed brown sugar)

2 t. garlic powder

1 t. ground ginger

2 T. cornstarch (mixed with 2 T. water)

For Sauce:

Combine all ingredients (except cornstarch) in a saucepan. Bring to a boil. Once mixture starts boiling, reduce heat to a simmer and add cornstarch mixture. Stir about 1 minute or until thickened. Remove from heat.

For Rice Bowls:

Heat oils in a large skillet or wok. Add garlic and chicken. Cook until chicken is done.

Add veggies and cook until they reach desired tenderness. Add 1/3 c. sauce and mix.Serve over rice and drizzle with a little extra sauce.This is such a fun and colorful dish. Enjoy!

Healthy Pizza Dip

I recently saw this recipe on Pinterest and I just had to try it. It's super easy!!!! After a few little adaptations, we ended up this delicious and healthy dip that is great with crackers or veggies.Healthy Pizza Dip

1 (14 oz.) can garbanzo beans

1/2 c. marinara sauce (any brand will do)

1/2 c. water

2 T. oil

3 t. garlic powder

1 & 1/2 t. onion powder

1 t. dried basil

salt to taste

Blend all ingredients in a food processor or blender.

So easy, so good, and so healthy. Score. Enjoy!

Quinoa Cakes

Lately I've been very intrigued by quinoa but until recently, I only used it in place of rice. So when I came upon this recipe from Monica Bhide's website I was eager to try it. Now I have a new favorite! These little patties are so good and satisfying. They are great for breakfast, lunch or dinner.Quinoa Cakes (adapted from Super Natural Every Day)

1 c. dry quinoa, cooked
4 eggs
1/2 t. salt
2 T. dried chives
1/2 medium onion, finely chopped
3-4 cloves garlic, minced
1/2 c. grated extra sharp cheddar
1/2 c. grated parmesan
1/2 c. oats or oat bran
olive oil

Pour cooked quinoa into a bowl.

Add remaining ingredients and mix well.

Form into 12 patties. Heat about 2 T. olive oil and cook patties for about 3-4 minutes on each side or until golden.Even though this meal is meatless it's very satisfying.I love to cut them up and eat them in salads. Enjoy!

Wild Mushroom Bisque

Last summer, I ordered this Wild Mushroom Bisque at Zupas. It's fantastic and ever since, I've been determined to recreate it. I think this recipe is pretty darn close!

I found these dried wild mushrooms at Costco and they are perfect for this recipe. Anything similar to these would work great.

Wild Mushroom Bisque

4 c. dried wild mushrooms

hot water

2 T. olive oil

1 T. butter

1 medium onion, chopped

1 clove garlic, minced

5 c. good quality chicken broth (I use either homemade or Swanson)

1/2 t. dried thyme

3/4 c. heavy cream

salt and pepper

Place mushrooms in a large mixing bowl and cover with lots of hot water. Let soak for at least 10 minutes. Drain (and reserve) the mushroom liquid, squeezing mushrooms of excess water. Roughly chop mushrooms.

In a large pot, heat oil and butter. Add onion and garlic and cook until soft, but not browned (3-5 minutes). Add chicken broth, thyme, mushrooms, and 2 cups of the mushroom liquid. Simmer with pot half covered for about 30 minutes. Pour about 3/4 of the soup into a blender and blend until smooth. Return to pot and stir in cream and salt and pepper to taste. (Add more mushroom liquid if soup is too thick.)I absolutely fell in love with this soup and I am dying to make it again. Enjoy!

Chicken Soup

After I make Roasted Chicken, I always save the carcass and the leftover meat to make this great soup.Using the leftover chicken bones really makes this soup delicious. Chicken Soup

1 leftover chicken carcass, cut up

2 carrots, sliced

2 stalks celery, chopped

1/2 large onion, chopped

1 t. dried parsley

1-2 t. salt

1/2 t. dried thyme

1/2 t. garlic powder

1/4 t. dried oregano

1 bay leaf

10-12 c. water

2 c. cooked, chopped chicken

Chop chicken and set aside.In a large pot, combine everything but the cooked chicken.Simmer for about an hour. Remove chicken carcass pieces and bay leaf. Add cooked chicken last.This is one of my favorite comfort foods. Enjoy!

Easy Roasted Chicken

This is the easiest and best roasted chicken EVER! I love making this for Sunday dinners and saving the leftovers for chicken soup. Even though it's a very simple meal, it takes about 3 hours from start to finish so plan accordingly.Easy Roasted Chicken

2 T. oil

1 whole chicken, thawed (about 5 pounds)

3 T. melted butter

onion powder

salt

pepper (optional)

Drizzle oil in a 9x13" pan.

Remove and discard chicken neck and giblets from cavity. Rinse chicken inside and out and pat dry. Place in oiled pan breast side up.Pour melted butter over chicken. Rub to distribute evenly.Sprinkle liberally with onion powder and salt. Top with a little pepper if desired.Bake at 375 F for 2-2 1/2 hours (or until internal temperature of chicken breast reaches 165 F).Remove chicken from oven and allow to rest for 20-30 minutes. This is crucial for tender meat.I absolutely love this chicken. It's always a hit with my family. Make sure you save the carcass to make chicken broth or chicken soup. Enjoy!

Veggie Mac & Cheese

This mac 'n' cheese has hidden veggies (always a good thing.) It is adapted from my Taste of Home Almost Homemade cookbook.

Veggie Mac & Cheese

2 c. dry pasta (I used whole wheat rotini)

1 (16 oz.) bag frozen cauliflower, thawed

1/2 c. chopped onion

2 T. canola oil

1 (14 oz.) can diced tomatoes

1 (10 oz.) can condensed cheddar cheese soup

2 c. grated cheese

1/2 c. milk

1/2 t. dried basil

1/2 t. prepared mustard

Cook pasta according to package. Meanwhile, chop cauliflower into small pieces. Heat oil in a saucepan and add onion and cauliflower. Saute for a couple minutes.

Drain pasta. In the pasta pot, combine remaining ingredients and heat over medium. Stir constantly until it becomes a cheesy sauce.

Add pasta and cauliflower mixture to sauce and toss. Serve warm.

I'm a big pasta lover so I really enjoyed this dish. Plus my family all ate it too, veggies and all!

Enjoy!

Eggs, Peas, & Potato Salad

I love potato salad. Last night I just wanted to make potato salad for dinner, so I threw in some peas and we called it a meal!

Eggs, Peas, & Potato Salad

4-5 c. potatoes, cooked and cubed (I used leftover baked potatoes)

6-7 hard boiled eggs, roughly chopped

2 c. frozen peas, cooked

1/4 c. green onions, chopped (any kind of onion works)

1/2 c. (heaping) sour cream (more or less to taste)

1/2 c. (heaping) mayonnaise (more or less to taste)

squirt of mustard to taste (I used a tablespoon or two)

salt and pepper to taste

Combine all ingredients. Serve immediately or refrigerate. I usually don't measure any of these ingredients. Just eyeball it. Enjoy!

Creamy Chicken Spinach Pasta

This recipe is adapted from my Sandra Lee Semi-Homemade cookbook. It makes a large 9x13" pan, so next time I think I'll freeze half of it to save.

Creamy Chicken Spinach Pasta

1 lb. dry penne pasta, cooked

1 (14 oz.) can diced tomatoes

1 t. dried basil

3 cloves garlic, minced

1/2 large onion, chopped

1 (10 oz.) box frozen spinach, microwaved and drained

1 jar alfredo sauce (about 2 cups)

1 1/2 c. cottage or ricotta cheese

1/2 t. garlic salt

black pepper to taste

1 (12 oz.) can chicken breast, drained

1 c. parmesan cheese

Combine cooked pasta, tomatoes, basil, garlic and onions.

In a separate bowl combine spinach, alfredo sauce, cottage cheese, garlic salt, pepper and chicken.

Combine the two mixtures.

Spread into a greased 9x13" pan and sprinkle with parmesan cheese.

Bake at 400 F for 20-25 minutes.

Enjoy!