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!

Spinach Artichoke Dip

This is my favorite go-to dip for parties and special occasions. It's so easy and fast and it never disappoints. I usually serve it with pita chips or buttery crackers.Spinach Artichoke Dip

1 (10 oz.) box frozen chopped spinach
1 (14 oz.) can artichoke hearts packed in water, drained and roughly chopped
1 c. mayonnaise (eyeball it)
1 c. sour cream (eyeball it)
2 c. grated mozzarella (eyeball it)
1/2 c. grated parmesan (eyeball it)
3 cloves garlic, minced

Unwrap spinach, place in microwave-safe bowl, and defrost in microwave. Squeeze out excess water.Mix all ingredients together.Spread into a 2 qt. casserole dish.Bake at 350 F for about 30 minutes or until hot and bubbly.This dip is delicious with any variety of crackers or veggies. 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!

Tortellini Soup

This italian style soup is great for any weeknight meal. It's adapted from a recipe in one of my cookbooks and my family really enjoyed it.

Tortellini Soup
12-16 oz. fully cooked chicken sausages, sliced
2 T. olive oil
1 T. dried minced onion
3 t. garlic powder
2 (14 oz.) cans chicken broth
2 c. water
1 (14 oz.) can diced tomatoes
1 (18 oz.) package cheese tortellini (refrigerated or frozen)
1 (6 oz.) package spinach
1 t. dried basil
salt and pepper
parmesan cheese

In a large pot, heat oil, sausage, dried onion, and garlic powder. Saute for 2-3 minutes. Add broth, water, and tomatoes. Bring to a boil. Add tortellini and cook for 5-7 minutes or until pasta is cooked. Add spinach, basil, and season with salt and pepper to taste. Cook just until spinach wilts. Serve with parmesan cheese.

Simple Baked Bay Scallops

I bought a bag of frozen bay scallops a while ago with no idea what I was going to do with them. Finally, I decided to be brave and experiment with them. This delicious recipe is adapted from Sauce & Sensibility.Simple Baked Bay Scallops

1 lb. bay scallops, thawed, rinsed, and patted dry

4 T. melted butter, divided

16 ritz crackers, crushed

1/3 c. grated parmesan cheese

1 t. garlic powder

1 t. dried parsley

Divide 2 T. melted butter among 4 individual casserole dishes (you could also use one large casserole dish.)

Divide scallops among dishes in a single layer.In a small bowl, combine remaining melted butter, cracker crumbs, cheese, garlic powder and parsley. Mix well.Sprinkle crumb mixture on top of scallops.Bake at 400 F for 15-20 minutes or until top is browned.This is such an elegant dish that would be great for a dinner party...or for New Year's Eve! Enjoy!

Garlic Rosemary Potatoes

I found these delicious, multi-colored fingerling potatoes at Costco last week and they are perfect for this easy side dish. You can easily substitute any type of potato you like.

Garlic Rosemary Potatoes

2 lbs. potatoes, washed and cut into bite size pieces

1/3 c. parmesan cheese

2 T. butter

1 t. garlic powder

1 t. dried rosemary

salt

In a large pot, boil potatoes until tender (about 20-25 minutes, depending on the size of the pieces.) Drain and transfer potatoes to a mixing bowl. Add cheese, butter, garlic powder and rosemary. Toss and add salt to taste. Serve warm.

Artichoke Pizza

This is, yet again, a recipe from my Almost Homemade cookbook (which I am really loving!) This pizza is creamy and delicious. My whole family really enjoyed it.

Artichoke Pizza

1 prebaked 12" pizza crust

1 (14 oz.) can water-packed artichoke hearts, drained

1 c. mayonnaise

1 c. grated mozzarella, divided

1 c. grated parmesan, divided

6 cloves garlic, minced

1/2 c. grape/cherry tomatoes, halved

In a mixing bowl, combine artichoke hearts, mayonnaise, 3/4 c. mozzarella, 3/4 c. parmesan, and garlic.

Place pizza crust on an ungreased pizza sheet. Spread evenly with artichoke mixture.

Top with tomatoes.

Sprinkle with remaining cheeses.

Bake at 450 F for 15-20 minutes.

I will most definitely be making this again. I loved 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!