Jalapeño Popper Chicken

These were easy to make and super tasty. All the cream cheese oozing out of the chicken... mmm, mmm, mmm. Great idea to cook the Panko in oil first to keep it extra crispy.

1 c panko
4 tsp canola oil
4 tsp taco seasoning or mixture below*
2 eggs
4 oz reduced fat cream cheese
1/2 c shredded 2% cheddar cheese
2 jalapeño peppers, seeds and ribs removed, minced
3 chicken breasts

* Make your own taco seasoning:
1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.

Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. Spray with cooking oil. In a small skillet over medium heat, combine the panko with the canola oil. Cook, stirring often, until the panko is golden and crispy. Place in a shallow bowl or dish. Add the taco seasoning and stir to combine.

In another shallow bowl or dish, lightly beat the eggs. In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños. I had to microwave mine for about 20 seconds to mix it. Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary.

Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely. Place the chicken on the prepared baking rack and cook for about 40 minutes, or until chicken is cooked through.

Original recipe found here. 

Crock-Pot Creamy Cheese Tortellini

This is another one of those couldn't-be-easier crock pot meals. This is comfort food for me! Pasta and creamy sauce... oh yes. Just throw it all in and come home to a delicious dinner. I could smell this in my garage when I got home!

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block 1/2 less fat cream cheese, cubed

Put all ingredients except spinach in crock pot. Cook on low for 5 hrs. Add spinach, stir, and cook on Low 1 more hour.

Original recipe found here. 

Tomato Basil Parmesan Soup in the Slow-Cooker

This soup is DELICIOUS! So were the grilled cheese and tomato sandwiches we had with it - I made sure to include the sandwich in my pic. I lived off GC&T sandwiches for lunch last summer. They are amazing. But this is about the SOUP... which is awesome, creamy, and delicious.

2 (14 oz) cans diced tomatoes, with juice
1 c finely diced celery
1 c finely diced carrots
1 c finely diced onions
1 tsp dried oregano
1 tbsp dried basil
4 c chicken broth
½ bay leaf
½ c flour
1 c Parmesan cheese
½ c butter
2 c half and half, warmed
1 tsp salt
¼ tsp black pepper

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker. (I finely diced my carrots, celery, and onions in the food processor). Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. (This was new for me...) Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Original recipe found here.

Easy Crock-Pot Meatballs and Gravy over Noodles

This is the easiest recipe ever, and my favorite thing about it is that you can keep all these ingredients on hand, and make this dish whenever you need a quick/easy meal. And obviously, by quick I mean 3-4 hours because that's the slow cooker cooking time. ;)

2 lb bag frozen cooked meatballs
1-2 cans cream of mushroom soup (Use 2 if you want more sauce for the noodles!)
1 c water
1 pkg turkey gravy mix
1/2 tsp dried thyme
2 bay leaves

egg noodles

Place the meatballs in the crock pot. In a bowl, mix together soup, water, gravy mix, thyme, and bay leaves. Pour over meatballs. Cover and cook on low 3-4 hours. Serve over egg noodles.

Original recipe found here.

Cheesy Stuffed Shells

WOW this is good! I've been meaning to make this for a couple weeks now, but since it doesn't use meat I kept putting it off... so glad I finally made it tonight. Delicious! The sauce is also so good I would use this for spaghetti and any other time I need pasta sauce. I usually just use Ragu, but this is way better!

Sauce:
1/3 c extra virgin olive oil (I only used about half of a 1/3 c)
1 1/2 tsp crushed red pepper flakes
1 tsp salt
4 cloves of garlic, minced (2 tsp)
1 28 oz can crushed red tomatoes
1 14 oz can crushed red tomatoes

Filling:
1 15 oz container low-fat/part-skim ricotta cheese
1 egg, beaten
1/4 tsp salt
1 c grated red-fat mozzarella
1 bunch of chives, minced

25-30 jumbo dried pasta shells

Spray a 9x13 inch baking pan and set aside. Get a big pot of water boiling, and preheat your oven to 350 degrees. To make the sauce, combine the olive oil, red pepper flakes, salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, and 3/4 of the chives. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. I only cooked mine about 7 min. Drain and let cool long enough to handle with your hands.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil, and bake for 30 minutes, then uncover and bake 15 more minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.

Original recipe found here.