This weekend I spent some time at the lake at my parent’s home. It’s Riley’s favorite place to be.. and I can’t blame him with the ducks to feed, fish to catch, and of course all the land for tractor rides..it’s a mini museum! It was my favorite place to be growing up too! So we stayed through dinner Saturday night and my mom and I experimented with dinner. Here is our version of Cheesy White Chicken Lasagna. It was fantastic and I can’t wait to make it again!!
First we cooked three chicken breast in the crockpot (on high for about 5 hours). We deboned and shredded the chicken. But honestly you can cook it any way you prefer!
Second we boiled a box of lasagna noodles and while that was going we sautéed a bag of baby spinach and Dole broccoli slaw (which is broccoli slivers, carrots, and cabbage, it comes in the produce department in a bag.)
For our sauce we mixed two jars of alfredo sauce with a packet of ranch dip mix.
We then were ready to layer the lasagna.. noodles, veggies, chicken, mozzarella cheese, parmesan cheese, then repeat until you run out!
Here is a picture of us layering.. and then once it was all layered. We topped with extra cheese and crumbled garlic croutons!
We cooked it at 350 for 40 to 50 minutes.
YUMMMM! I seriously can’t wait to make this again! It was cheesy, full of flavor, and the veggies and chicken made the dish!
Meatloaf is one of those meals you either love or hate. I personally think the word ‘loaf’ makes it sound gross. But in any case, our family loves it. I remember having it for dinner when I was a kid.. and now it’s made it to our menu plan but with a twist.. the crockpot! Cooking meatloaf in the crockpot is simple! All you need to do is prepare your meatloaf as you normally would. I use…
- 1-2lbs of ground beef (the less fat the better)
- 2 eggs
- 4 tbsp A-1 Sauce
- 5 tbsp Ketchup
- 1 cup bread crumbs (or cracker crumbs)
- 1 packet of Lipton beef mix
- 3-4 slices of bacon
- 2 slices loaf bread
I mix all the ingredients together (except the bacon and loaf bread). After mixing them together I form it into a loaf. Now the loaf bread goes in the bottom of the crockpot. It absorbs all the fat and sauces so your meatloaf isn’t swimming in the crockpot and I top it with the bacon to add flavor. Set it on high for 4 to 5 hours and viola!
Here is the meatloaf all done
Today in North Carolina it has be wet, rainy, and rather dreary. I decided early on in the day that it would be a perfect night for soup. I rambled through the cabinets and put this together. Here are my ingredients….
- 1lb of ground beef
- 1 container of Philadelphia Cooking Crème- Original Flavor
- 6 slices of bacon
- 1 bag Ore Ida Hasbrowns
- 1 velveeta cheese 8oz stick
- 1 chicken broth stock 32oz.
- small onion diced
I fried the hamburger up, cooked the bacon in the microwave and crumbled, and then dumped all the ingredients in the crock pot. The frozen potatoes (closely related to buns right?), diced onion, cooking crème velveeta, and chicken stock. I placed it on high for about 4 to 5 hours.. stirring occasionally.
And voila! I topped with fried onions and a little more bacon..It was absolutely delish and will definitely make a reappearance!
We don’t really celebrate Halloween.. but I ran across these spooky treats and I couldn’t help myself. Are these not adorable?
1. Start with purchased vanilla pudding cups or homemade pudding divided into small dishes.
2. Use melted chocolate and a small paintbrush to paint monster faces on the inside of clear plastic cups.
3. Refrigerate until chocolate is hardened.
4. Add green food coloring to vanilla-flavor pudding.
5. Pour into prepared cups, top with crushed chocolate sandwich cookies, and refrigerate at least one hour
oh and these Ritz cracker spiders???
Ok last one….this cake looks delicious!
I heart my crockpot. Infact I have three! They are a lifesaver when it comes to dinner. Set it and forget it! Our schedules can get really crazy and our crockpot dinners allow me to plan early and it keeps us from eating out. So here is my latest favorite recipes.. Pulled chicken and cream corn..
For the pulled pork chicken I threw four chicken breasts in the crock pot with a whole container of BBQ sauce, a half can of cherry coke, and a 1/2 cup on brown sugar. I place it in the crock pot on low for about 5 hours. An hour before I served it I took the chicken out and shredded it with a fork and through it back in the crockpot til ready to serve.
Here it is done! I served it on kaiser rolls. The chicken was sweet and delicious!
I also made cream corn. It was super easy! I threw a bag of frozen corn in the crock pot with a block of cream cheese, 1/4 stick of butter, 1/2 cup milk, and 1 tbsp of sugar.. Set on low for about 5 hours..
I asked my husband early today what he wanted for dinner and after a serious pause he decided on fried chicken tenders. So I dusted off the Fry Daddy this evening and got to work. First I marinated the chicken tenders in milk and Scott’s bbq sauce. It is a Carolina vinegar based sauce. The two mixed together makes a buttermilk texture and adds a spicy flavor!
While the chicken marinated I mixed together the breading with flour and some basic seasonings. Then I tossed the chicken and breading mixture in a Ziploc bag.
After frying for 3 to 5 minutes I took them out.. and here is the finished product
And since I had the fryer out I decided to fry potatoes. I grabbed a bag of the McCain Purely Potatoes we had in the freezer. I couldn’t believe how easy they were to fry! No washing and cutting. I just opened the bag and dropped them in.
I cooked them for about six minutes til they were crispy like potato chips…
and viola here was dinner…
Riley approved of course
I have bought so much free/cheap cheese in the last few weeks with the $5 off Kraft Coupon and while I have frozen alot of it for baking mac ‘n cheese and casseroles for the winter I am running out of space so I decided to make homemade pimento cheese! It is SUPER easy and delicious! I used two bags of Triple Cheddar cheese, a half container of pimento cheese, and 5 tablespoons of Duke’s mayonaise. That’s it! Here is what it looks like all mixed up.
…. and here was lunch today…
Between Harris Teeter’s super doubles last week and the free biscuits at Food Lion this week
my fridge is overwhelmed with canned biscuits. So I found a recipe for crock pot chicken and dumplings using pilsbury biscuits. They were so super easy! Here is the recipe:
4 skinless, boneless chicken breast halves
2 tablespoons butter
3 cans condensed cream of chicken soup
3 (aproximately 13 ounces) packages refrigerated biscuit dough, torn into pieces
1 cup water
1/2 cup milk
- Place the chicken, butter, milk, water, and soup, in the crockpot.
- Cover, and cook on high for 3 to 4 hours. Take chicken out and cut into pieces.
- About 45 minutes before serving, tear the biscuit dough and place it in the slow cooker. Cook on high until the dough is no longer raw in the center. (45 minutes to an hour)
Here is my finished dish..
It was delicious and a perfect meal for this rainy day.. Fall is in the air! Let me know if you have any biscuit creations.