Chicken Parmesan Baked Pasta !

What You'll Need

• 1 (28 oz) can whole peeled tomatoes
• 1 tablespoon olive oil
• 6 garlic cloves, minced
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 2 cups water
• 1 – 1 1/2 cups low-sodium chicken broth
• 12 oz pasta (I used shells)
• 2 oz (about 1 cup) grated Parmesan cheese, divided
• 1/4 teaspoon black pepper
• 4 oz (about 1 cup) shredded mozzarella cheese
• 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
• 2 tablespoons chopped fresh basil

How to Make It

1. Preheat the oven to 475 F.
2. Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
3. Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up (I didn’t add any of it). {Note: if you don’t have an oven-safe skillet, transfer the mixture to a baking dish at this point.} Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

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Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar !

What You'll Need

Cookie Dough

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• ¾ cup light brown sugar
• 2 large eggs
• 1 Tablespoon pure vanilla extract
• 2½ cups all­purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) milk chocolate chips

Oreo

• 1 pkg Double Stuffed Oreos

Brownie

• 1 Family Size (9x13) Brownie mix + eggs and oil as called for on the back of the box
• ¼ cup hot fudge topping

How to Make It

1. 1. Preheat oven to 350 degrees F. Line a 9x13­inch baking dish with foil. Coat generously with
2. nonstick cooking spray.
3. For the Cookie Dough
4. 1. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3­5
5. minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk
6. together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just
7. combined. Stir in chocolate chips.
8. 2. Spread the cookie dough in the bottom of prepared pan. Top with a layer of Oreos. Mix together
9. brownie mix according to directions, adding an optional ¼ cup of hot fudge topping to the mix. Pour
10. the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45­55 minutes. Let
11. cool completely before cutting. Brownies may still be gooey in the middle when still warm, but will
12. set up perfectly once cooled. Enjoy!!

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Chicken Fajita Pasta !

What You'll Need

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 envelope (3 tablespoons) taco or fajita seasoning (I use this Homemade Taco Seasoning)
• 2 cups diced onion (about 1 whole onion)
• 2 cups diced bell peppers (2-3 bell peppers)
• 3-4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
• 8 oz (about 3 cups) penne pasta
• ½ teaspoon salt

How to Make It

1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread and enjoy!

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Crock-Pot Cheesy Chicken & Broccoli Over Rice Recipe

What You'll Need

• 3-4 boneless chicken breasts
• 1 10oz can cream of chicken soup
• 1 10 oz can cheddar soup
• 1 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon garlic salt seasoning
• 1 cup sour cream
• 6 cups broccoli florets, just fork tender (I cooked it in boiling water for 3-4 minutes)
• 1 cup shredded cheddar cheese

How to Make It

1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese. 4-6 servings

Keywords

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Cheesy Sausage Skillet Lasagna !

What You'll Need

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups white onions, finely chopped
• 1 pound ground Italian Sausage
• 26 ounces pasta sauce
• 9 strips oven ready lasagna noodles
• 15 ounces Ricotta cheese
• 1/2 cup shredded Parmesan Cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan Cheese
• 2 cups shredded mozzarella cheese

How to Make It

1. Heat oil in large skillet over medium heat. Add onions, sautéing until softened. Add sausage, cooking until browned. Add pasta sauce, stirring to combine. Reduce heat to a simmer.
2. Boil broken lasagna noodles for 5 minutes to soften slightly. Drain and set aside.
3. In a large mixing bowl, combine ricotta cheese, parmesan, salt and pepper.
4. Spoon about 1 cup of meat sauce into the bottom of a 12 inch cast iron skillet. Layer evenly with broken pieces of semi-cooked lasagna noodles. Spoon about 8 mounds of ricotta cheese over noodle layer then sprinkle with additional Parmesan and shredded mozzarella cheese. Top with 1 1/2 cups of meat sauce. Continue this layering until you reach the top of the skillet. Top layer should be a layer of noodles, sauce then shredded mozzarella cheese.
5. Bake skillet lasagna for 20-30 minutes, until cheese is melted and sauce is bubbly around edges. Remove and let cool 10 minutes before serving.

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Garlic Toasted Balsamic Chicken Bruschetta Sandwich !

What You'll Need

• 4 boneless skinless chicken breasts from above recipe
• Pinch of salt
• ¼ Cup balsamic vinegar
• ¼ Cup extra virgin olive oil
• 4 Roma Tomatoes, seeded and diced
• 8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
• 3 cloves fresh garlic, minced
• Pinch of salt
• 1 Tablespoon balsamic vinegar
• 8 thin slices fresh mozzarella
• 4 ciabatta rolls, or other rolls of choice

How to Make It

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.
2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.
3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

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SLOW COOKER VEGETABLE SOUP RECIPE

What You'll Need

• 2 pounds ground round
• ½ medium onion, diced
• 2 (15-ounce) cans mixed vegetables, drained
• 2 cups fresh Lima beans or 1 (15-ounce) can Lima beans, drained
• 2 cups fresh corn off the cob 1 (15-ounce) can niblet corn, drained
• 2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
• 4 (15-ounce) cans diced tomatoes
• 1 (15-ounce) can tomatoes and okra
• 2 cups water

How to Make It

1. Cook ground round and onions until browned. Add to slow cooker along with all other ingredients.
2. Cook in slow cooker for 4 hours on low.

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