Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese

Ingredients:
• 3 pounds boneless/skinless chicken breasts
• 1 12-ounce bottle of your favorite buffalo sauce
• 1 1-ounce packet of dry Ranch mix
• 6 tablespoons butter
• 3 cups uncooked macaroni
• 12-16 ounces shredded cheese (such as cheddar)
• 3 eggs (beaten)
• 1 can cheddar cheese soup
• 1/2 cup sour cream
• 1 cup milk
• Seasoning to taste (salt, pepper, dry mustard, oregano, etc.)

Directions:
• Cut chicken into bite-sized pieces and add to Crock-Pot® Slow Cooker
• Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken
• Cook on low for 5-6 hours (until chicken is cooked through)
• Once chicken is ready, boil and drain the macaroni and set aside
• Melt butter and grated cheese in a saucepan over medium heat
• Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken
• Cook on high for about 2 hours

Crock Pot Mexican Chicken

Easiest Dinner Ever.

Get ready for one of the easiest meals ever.
Of course it involves the crock pot!
Here is what you need:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

Directions:
Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel,

Cover & cook in your Crock Pot on low for 6-8 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.
This is what it looks like after 6 hours:

I turn the crock pot off & let it sit for about 30-45 minutes.
It is a little soupy, but letting it sit causes it to not be as soupy.

I serve this over rice. The rice soaks up some of the soupy-ness.

It makes a lot, it feeds 6-8 adults. You could have it for dinner a couple nights & for lunch.
I actually like it better on the 2nd day, when it isn't as soupy.
So, you could make this the day before & then keep it in your fridge overnight.
When we have it on a leftover day, sometimes I combine the rice & the cream cheese chicken mixture and use it for burritos. Add a tortilla, some lettuce, cheese & salsa.
Easy. Good. Healthy.

And, you could use pinto beans instead of black beans.
Make a tostada or a rice bowl.
So many options!
Whatever floats your boat!

I don't even have a name for it.
I call it "Cream Cheese Crock Pot Chicken"
But, it is like Cream Cheese Chicken Goodness.
Call it whatever you want. It is yummy & so easy to make!
Enjoy!

***Edited to Add***
Some of you have said there isn't much of a kick, so if you want to add more flavors, you can add a packet of taco seasoning, or a packet of dry ranch dressing mix, or use Hot Rotel (or Hot Salsa).

Oven Fried Cauliflower

~OVEN FRIED CAULIFLOWER ~



INGREDIENTS:
1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs
1 tsp Garlic Powder
1tsp Sea Salt
1tsp Black Pepper
1/2tsp Cayenne Pepper (optional)
2 Eggs – Beaten
1 Tsp Mustard
1/2 Cup Marinara Sauce or favorite dipping sauce

DIRECTIONS:
Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard
In a bowl with the breadcrumbs, add 1 tsp garlic powder, salt and pepper.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

Skinny Shake

Have you tried the Skinny Shake before, it tastes like a Wendy's frosty:
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend.

Hints:  add honey for sweetness, freeze banana.

Summer Vegetables with Sausage and Potatoes

Lean Italian chicken sausage with summer bell peppers and zucchini sauteed with baby red potatoes and fresh herbs for a quick one pot meal.

I love a meal that only dirties one pot because although I may love to cook, I really don't love to clean! I labeled this as kid-friendly because my older one (the pickier one) loves this and my younger one will eat the sausage and peppers, but picks out the potatoes. Since every child is different I'll let you decide! This is also gluten-free for those of you with a gluten intolerance, dairy-free and egg-free.

You can use Italian chicken sausage or turkey sausage depending on what is available to you in your area. I've tasted several brands and really came to love Al Fresco's sweet chicken sausage and Premio's chicken sausage. My local health food store and Italian deli also carry their own homemade sausage which is wonderful. If rosemary isn't your thing, use fresh thyme instead.

Summer Vegetables with Sausage and Potatoes
Skinnytaste.com
Servings: 4 • Size: little over 1 3/4 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 326 • Fat: 11 g • Protein: 23 g • Carb: 33.5 g • Fiber: 5.3 g • Sugar: 5 g
Sodium: 897 mg

Ingredients:

• 1 lb baby red potatoes, cut in half or quartered
• 2 tsp oil
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• fresh cracked pepper
• 14 oz Italian chicken sausage, sliced 1-inch thick
• 1 large onion, chopped
• 4-5 cloves garlic, smashed with the side of the knife
• 1/2 orange bell pepper, diced 1-inch squares
• 1/2 yellow bell pepper, diced 1-inch squares 
• 1 red bell pepper, diced 1-inch squares
• 2 tbsp fresh rosemary (or other fresh herb such as thyme)
• 2 cups zucchini, 1/2 inch thick and quartered

Directions:

Place oil and potatoes in a large, deep non-stick skillet with a tight fitting lid on high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.


Add the sausage to the skillet and saute on medium-low and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.


Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed; cover and cook 5 more minutes.

Makes about 7 1/2 cups.

Notes:  Bill loved this.  I doubled the amount of peppers and onions.

Chinese Pork Tenderloin with Garlic-Sauced Noodles

Chinese Pork Tenderloin with Garlic-Sauced Noodles

This slow cooker medley of Chinese flavors is a yummy and healthy alternative to take-out. Serve with lime wedges to add zesty flavor.

Oxmoor House SEPTEMBER 2012

• Yield: 9 servings (serving size: 1 1/3 cups noodle mixture, 1 teaspoon peanuts, 2 teaspoons cilantro, and 1 lime wedge)

Ingredients

• 2 (1-pound) pork tenderloins, trimmed
• 1/4 cup lower-sodium soy sauce, divided
• 1 tablespoon hoisin sauce
• 1 tablespoon tomato sauce
• 1 teaspoon sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 3 tablespoons seasoned rice vinegar

• 1 teaspoon dark sesame oil
• 8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)- I used ramen noodles, 3 packs
• 1 cup matchstick-cut carrots
• 3/4 cup diagonally sliced green onions
• 1/4 cup fresh cilantro leaves
• 1/3 cup chopped unsalted, dry-roasted peanuts
• 1/3 cup chopped fresh cilantro
• 9 lime wedges

Preparation

1. Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
2. Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
3. Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.

Nutritional Information About 8 WW points per serving

Amount per serving

• Calories: 303
• Calories from fat: 0.0%
• Fat: 5.7g
• Saturated fat: 1.2g
• Monounsaturated fat: 2.3g
• Polyunsaturated fat: 1.4g
• Protein: 28.3g
• Carbohydrate: 34.1g
• Fiber: 2.7g
• Cholesterol: 72mg
• Iron: 3.1mg
• Sodium: 555mg
• Calcium: 30mg

Oatmeal Cake

Oatmeal Cake

added by Jolayne Cooper

This is one of my favorite cakes from when I was little. In fact, I always asked for this cake for my birthday because I loved it so much. It is simple, but delicious. I have tried other oatmeal cakes, but none measure up to my Mom's. I hope you enjoy it.

Cook time: 30 Min  Prep time: 30 Min  Serves: 12

Ingredients

CAKE

1 1/4 c water, boiling

1 c oatmeal, old fashioned, uncooked

1/2 c butter

1 c sugar

1 c brown sugar, firmly packed

2 eggs

1 tsp vanilla

1 1/2 c all-purpose flour

1 tsp baking soda

3/4 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

TOPPING

1/2 c butter

2 c coconut

1 c nuts (finely chopped)

1 1/2 c brown sugar, firmly packed

8-10 Tbsp evaporated milk

Directions

1. Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.

2. Cream butter and sugars, add eggs. Beat well.

3. Add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Put in greased 9x13 inch pan. Bake for 30 minutes.

4. For Topping: Melt butter and add coconut, nuts, brown sugar, and milk. Mix well. Frost cake when you take it out of the oven, and broil until the top is brown. (Watch it carefully so it doesn't burn.)