Crockpot Chicken Cordon Bleu

I don't have any pictures to go along with the recipe because my family gobbled it all up before I had a chance to snap some photos.  I started working full-time again so I have been on the hunt for some quick, easy recipes and some crock pot recipes so that my family can eat a hot meal before running out the door to various sports, music or school activities.

I found this recipe on pinterest and it is courtesy of the website: crockpotladies.com.

Crockpot Chicken Cordon Bleu

4 Boneless, skinless chicken breast
1 Can 98% Fat Free Cream of Chicken Soup
1 Cup Milk
4 oz. Sliced ham
4 oz. Sliced swiss cheese
6 oz. Box of Chicken flavored stuffing mix
1/4 C. Butter, melted
1/4 C. Water
DIRECTIONS:  In a bowl mix together the soup and milk.  Pour 1/2 of the soup mix on the bottom of your crockpot.  Arrange chicken over the soup.  Layer slices of ham and then cheese over the chicken.  Pour remaining soup over the chicken, ham and cheese.  Sprinkle the dry stuffing mix over the top.  Pour melted butter and water over the stuffing.  Cover the crock pot and cook on low 6 hours.  (I used frozen chicken breasts and cooked on low for 8 hours).

HAPPY EATING!

Artichoke & Garlic Shrimp Pizza!

Alright, sorry for the crooked picture....I have just spent forever trying how to get it to turn.  I mean it is saved on my computer the right way and you won't get a crink in your neck looking at it until I download or upload or something-load to the blog.....hmmm, oh well!

I could spend hours in Williams Sonoma - the last time I was in the store we found all sorts of grilling accessories - I mean a quesadilla basket, who could pass that up, right?  I also spotted this Artichoke Garlic pizza sauce and because this time of year I like to grill my pizza I knew I had to have it!

The sauce did not disappoint.  Very flavorful and not to garlicky.  I found the Archer Farms ultra thin pizza crusts at Target.  Great healthy way to eat the pizza.

I topped mine with grilled shrimp and part skim, low moisture mozzarella cheese and voila!  Dinner!

Artichoke & Garlic Shrimp Pizza
1 Archer Farm Ultra Thin Crust Pizza
3/4 C. Williams Sonoma Artichoke Garlic Pizza Sauce
1/2 lb. Raw, deveined 7 uncooked shrimp
1 C. Low Moisture, part skim mozzarella cheese
DIRECTIONS:  Heat oven to 350.  While oven is heating up, prepare shrimp (either grill or sauté on the stove top in 2 tsp. olive oil).  Place crust on pizza sheet and top with pizza sauce.  Top with shrimp, cheese and sprinkle with parsley flakes.  Bake approx. 10-15 minutes - or until heated through and cheese is melted.  (If grilling, heat grill and turn to low - place pizza crust directly on lightly oiled grill grates.  Grill until cheese is melted.  Watch carefully - this will burn easily because it is a thin crust.)

HAPPY EATING!





Tri-Colored Tortellini Salad!

Looking for a quick, easy and delicious side dish to take to any picnic or summer BBQ that you are attending...look no further!  This dish is easy to prepare, tastes delicious and looks pretty in your dish!  I literally cooked, prepped and made the salad in under 30 minutes......

Tri Colored Tortellini Salad
1 pkg. frozen, tri colored cheese tortellini
1 Cup fresh Mozzarella, diced (I used Sargento's)
1 Cup Cherry Tomatoes, quartered
1 Cup Pepperoni Slices, quartered
1/2 C. Fresh Basil, chopped
2/3 C. Ken's Lite Caesar Dressing (not the creamy)
DIRECTIONS:  Cook tortellini according to package directions.  Add remaining ingredients and refrigerate 2 hours or overnight. Enjoy!

HAPPY EATING!
*Original recipe was found here...http://simpledelicioussouthernfood.blogspot.com/2012/08/here-is-delicious-and-refreshing-summer.html*

Crockpot Pepper Steak!

I made this recipe with a little apprehension because I am not typically a beef eater and my kids are not typically fond of peppers, however, we all LOVED this recipe.  It had great flavor and the beef just melted in your mouth.  Hope you get to try it soon!

Crockpot Pepper Steak

3 pounds of roundsteak but into ½ inch thick strips.

½ cup flour

1 tsp of salt

1 tsp pepper

1 large onion chopped

a few garlic cloves—Ilike to put 4-5 crushed into each bag

1 green pepper sliced

1 red pepper sliced

2  16oz cans of tomatoes—I prefer Italian style

2 tbsp beef bouillon granules

4 tsp of Worcestershire sauce

2 tbsp of steak seasoning (I used Tastefully Simple Everyday Grilling Seasoning)

2 tbsp of steak sauce

Directions:  Toss steak strips in mixture of flour, salt and pepper.  Mix together beef boullion,Worcestershire sauce, and steak sauce.  Combine all ingredients (except canned tomatoes) and refrig. several hours or overnight.  When ready to cook, place in crockpot and add tomatoes.  Cook on low 8 hours.  Serve with rice and a side salad.

HAPPY EATING!

Grilled Turkey Ranch Burgers!

If anyone has any ideas on how to keep turkey burger from falling apart while grilling, please leave your comments on this post.  While the burgers were delicious and ended up turning out okay, the initial grilling was a mess.  I may or may not have yelled at the grill, spatula and burgers as they were sticking to my greased grill grates.

Summer is so close I can almost taste it...I am a summer girl.  I was born in the summer - I think that has something to do with my love of summer.  With summer comes the opening of the pool, backyard BBQ's, swim meets, grillin' & chillin', homemade ice cream, bare feet, sunshine on your face and the list is endless. 

So to help at your backyard BBQ's and those who are trying to be a little healthier - here is a great recipe for Turkey Ranch Burgers.

Grilled Turkey Ranch Burgers
1 lb. Lean Ground Turkey Burger
2 Cloves Garlic, minced
2 Green Onions, chopped
1 pkg of Hidden Valley Ranch Dressing Mix
1 Tbsp. Fresh Parsley, chopped
DIRECTIONS:  Combine all ingredients in a
mixing bowl.  Form into 4 patties and grill.

HAPPY EATING!

Egg White Tacos!

Well, who would have thought of having tacos for breakfast....that person is a GENIUS!  I did a little prep work the night before and literally threw this together in about 5 minutes this morning...so if you don't mind prepping a little this would be a quick, nutritious breakfast!  (This recipe is adapted from

http://www.skinnykitchen.com/recipes/skinny-breakfast-taco/).

 Egg White Breakfast Tacos
2 Egg Whites, whisked
1 Tbsp. 2% Shredded Colby Jack Cheese (Kraft Brand)
5 Grape Tomatoes, quartered
1 Green Onion, sliced
1 Tsp. Cilantro, chopped
1 Small Taco Shell (I used the brand that comes in the yellow box)
DIRECTIONS:  Whisk your egg whites and cook/scramble in a small fry pan that has been sprayed with cooking spray.  Once your egg whites are cooked, top with cheese and continue to cook until cheese is melted.  Place scrambled egg whites into taco shell.  Top with diced tomatoes, green onion and cilantro.

*  Possibilities are endless with the toppings.  I used ingredients that I had on hand but you could also top with shredded lettuce, tomatoes, salsa, black beans...the list could go on.

HAPPY EATING!

Hot Corn Dip!

YUM is the only word I have for this dip!  Took it to a party and I didn't have to bring any leftovers home with me - nothing better than bringing an empty dish back home!  :)  I got the original recipe off of Pinterest (http://bakedbree.com/hot-corn-dip)!

Hot Corn Dip

1 pkg. 1/3 Less Fat Cream Cheese, softened
1 Tbsp. Diced Jalapeno (In order to reduce the spicy-ness of the dip, I removed the seeds and membranes from the pepper)
1/2 tsp. Garlic Powder
1/2 tsp. Chili Powder
1/2 tsp. Salt
1/4 tsp. Fresh Ground Pepper
2 C. Corn (I used frozen, sweet shoepeg corn that I thawed)
3 C. Mexican Blend Cheese
Chopped Tomatoes
Chopped Green Onions (I used 2 green onions)
Chopped Cilantro (I used about 1 tablespoon - please adjust according to your taste)
DIRECTIONS:  Combined the cream cheese, jalapeno, garlic powder, chili powder, salt and pepper.  Mix until well combined.  Stir in corn.  Mix in 2 cups of cheese.  Bake at 350 for 20 minutes.  Remove from oven and top with remaining 1 cup of cheese.  Return to oven and bake an additional 5-10 minutes - until cheese is melty.  Remove from oven and top with diced tomatoes, green onions and cilantro.  Serve with tortilla chips (I had a black bean tortilla chip - Bachman's brand - that were great with the dip!).  Enjoy!

HAPPY EATING!!