Slow cookier Italian Chicken Alfredo

• 4 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup water
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 clove garlic, pressed
• 1 (8 ounce) package cream cheese, softened
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4.5 ounce) can chopped canned mushrooms (optional)
• 1 (8 ounce) package spaghetti (or noodle of your choice)
• 1 tablespoon chopped fresh parsley

Directions

1. Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
2. After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
4. To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley. 

 

From Allrecipes.com

Hummus

Makes 1 1⁄2 cups| Total Time: 05m

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

From Real Simple

Key Lime Bars

Cookie crust:

• 1 cup unsalted butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• Pinch kosher salt

Lime topping:

• 4 large eggs, lightly beaten
• 2 cups sugar
• 6 tablespoons all-purpose flour
• 1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice) (Best with KEY LIME!)
• 2 teaspoons grated lime zest
• Confectioners' sugar, for garnish

Directions

Preheat the oven to 350 degrees F.

Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.

To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined *Cook's Note: The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the refrigerator. When you're ready to bake the bars, simply bring the dough to room temperature and pat out as described above.

Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.

To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.

Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares. *Cook's Note: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.

From Food Network's Neely's

Chicken Gyros

4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt (I use Greek yogurt)
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (boneless or split chicken breasts)


To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, skillet, broiler, grill or I prefer slow cooker (4-5 hours).

Serve on pitas with your favorite toppings:  banana peppers, tomatoes, lettuces, onions, tzatziti cucumber sauce etc.

Adapted from Annie Eats.

Tzatziki Cucumber Sauce

Ingredients

• 1 large cucumber, peeled and cut into chunks
• 1 1/2 cups plain Greek yogurt
• 2 cloves garlic, minced (or a few more)
• 1/2 cup sour cream
• salt, pepper, dill, lemon juice to taste

Directions

1. Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.
2. Mix the cucumber, yogurt, garlic, and sour cream together in a bowl; season. 

 

Adapted from Allrecipes.com

Makes quite a bit FYI so if needed scale it down to fit your family size.

No-Bake Chocolate Peanut Butter Squares

No-Bake Chocolate Peanut Butter Squares
1/2 cup brown sugar, packed
2 1/2 cups powdered sugar
2 cups peanut butter
1/2 cup butter, softened
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
4 tablespoons butter
In a large bowl, combine sugars, peanut butter, 1/2 cup butter, and vanilla. Mix with an electric mixer until well combined. Press mixture into an ungreased 13″ x 9″ baking pan.
In a microwave-safe bowl, combine milk chocolate chips and 4 tablespoons butter. Microwave for 30-40 seconds, until chips are melted. Stir until smooth. Pour chocolate over peanut butter mixture.
Place pan in refrigerator and chill until firm. Cut into squares.
Store in refrigerator.

Tastes like the buckeyes, but so much easier!

Recipe from http://alskamom.wordpress.com/2011/12/21/no-bake-chocolate-peanut-butter-squares/

Taco Pasta

Taco Pasta

1 Lb. ground turkey or beef

1 pkg. taco seasoning (or use the recipe here)

1 can mild diced tomatoes with green chiles

3 - 4 c. water or low-sodium beef broth

1 1/2 - 2 c. small pasta

2 Tbl. butter

2-3 Tbl. flour

1 c. milk

1 1/2 c. Cheddar cheese, grated (I use whatever cheese I have on hand)

salt and pepper, to taste

chopped cilantro, for garnish, opt. 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4.  

Recipe from http://eatcakefordinner.blogspot.com/search/label/My%20Favorite%20Main%20Dishes