Slow Cooker Chicken Caesar Salad Sandwiches

This is a great sandwich for these summer months! The key is buying a Caesar dressing that is refrigerated; less preservatives and more deliciousness. These are really good leftover when they are cold too.

Level 1: Slow cooker simplicity
Servings: 4
Ingredients:
2 pounds boneless skinless chicken thighs or breasts
1/2 to 1 cup of your favorite Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don’t have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
onion powder, garlic powder, celery seed, to taste
1-2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water or low sodium chicken stock. Spice with pepper, parsley, onion powder, garlic powder, and celery seed. I spice according to eyesight, but with the celery seed I only do about 5 shakes.  I also add some sliced or diced or even half an onion to the mix if I have one on hand. Stir gently to mix spices around. I flip the breasts twice to make sure they get part of the mixture to help prevent sticking to the bottom. Cover and cook on low heat for 3.5-4.5 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, and (if spices came off with water) some pepper and very light garlic powder. By the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.
4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve (we also added a little bit of dressing on on the buns).

Fettuccine with Zucchini

So, it's Meatless March for me and this was a surprisingly flavorful pasta. I would eat healthy the rest of the day though, because it's a fatty dish since most of the flavor comes from EVOO and cheese. The zucchini is grated and so this dish could be enjoyed even by people who aren't huge zucchini lovers. It'll take on the flavor of the EVOO and you don't notice the vegetable taste as much as when it's chopped.

Level 1: Simple and makes a filling meal alone
Servings: 4
Ingredients:
8-9 oz fettuccine or tagliatelle ( I used spinach fettuccine to make it a bit healthier and it added some more flavor)
EVOO, for pan
2 gloves garlic, minced (I would add one more if you're a garlic person)
2-3 zucchini, grated ( I used 2 and 1 of 4 people was not having zucchini in their pasta, but if all four are I would use 3)
3/4 cup REAL parmesan, grated
basil, to taste

1. Cook the pasta until al dente. Drain and return to the pan
2. Meanwhile, heat a little more than normal  EVOO in a pan over medium heat. Add the garlic. Cook for 1 minute. Add the zucchini and sprinkle the basil on top of it to your liking and cook for 3-5 minutes, or until the zucchini has softened. I think I added a little too much EVOO, so that the zucchini didn't even really brown at all but this ended up being a good thing because the pasta absorbed the EVOO.
3. Toss the zucchini mix into the pasta and then add the grated parmesan. Toss well, and serve.

Chicken Lazone: "Chicken Lazy"

This is such an easy recipe, with very few ingredients, and a fantastic flavor.

 
Level 1: I mean, it's nickname is Chicken Lazy
Servings: 4
Ingredients: 
4 boneless, skinless chicken breasts
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1/4 cup butter, divided
1/2 cup heavy cream
Angel hair pasta, cooked

1. Combine the seasonings, pound the chicken breasts (see Chicken Cordon Bleu step 1) and coat chicken breasts with seasoning mix
2. In a large pan, melt half the butter over medium high heat and cook chicken for about 4-5 minutes, each side
3. Pour the cream into the skillet and lower the heat
4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter
5. When butter is melted, plate angel hair pasta, place chicken breast on top, and cover with sauce

Macaroni and Cheese, how it should be

OH MY COMFORT FOOD! 

Level 1: Beware, this is dangerously easy and even more dangerously delicious

Servings: 4

Ingredients: 

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

1. Preheat oven to 400°F

2. Cook and drain macaroni according to package directions; set aside

3. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended

4. Pour milk and cream in gradually; stirring constantly

5. Bring to boiling point and boil 2 minutes (stirring constantly)

6. Reduce heat and cook (stirring constantly) 10 minutes

7. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts

8. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce

9. Transfer macaroni to a buttered baking dish.Sprinkle with breadcrumbs
10. Bake 20 minutes until the top is golden brown

Yogurt (yes, yogurt) Chicken

Healthy and tasty!

Level 1: I like this when I don't feel like cutting any veggies up or mincing garlic.

Servings: 4

Ingredients:

4 boneless, skinless chicken breasts 

1/2 cup bread crumbs

2 TBSP onion powder

3/4 tsp seasoned salt- none on hand? check it out- http://low-cholesterol.food.com/recipe/copycat-lawrys-seasoned-salt-17051

1/4 tsp dried thyme

1/2 cup plain yogurt

2 tsp sesame seeds
pepper, to taste

1/4 cup grated Parmesan cheese

1 tsp garlic powder

1/4 tsp crushed oregano

1/4-1/2 cup butter, melted (depending on how healthy you want to be)

1. In a bowl, stir together bread crumbs, onion powder, garlic powder, seasoned salt, oregano, thyme and pepper. 

2. Preheat oven to 375 degrees 

3. Coat chicken with yogurt and roll in crumb mixture. Place chicken meaty side up in an aluminum foil lined baking pan ( greased with butter or non stick spray). For each breast, sprinkle parm cheese on top, then sesame seeds, and then drizzle butter.  Bake uncovered in a 375° oven for 25-35 min. (until chicken is not pink on the inside).

Slow Cooker Arrabbiata Chicken

 This is so flavorful! Not to mention easy! 

Level 1: Slow cooker, baby
Servings: 4
Ingredients: 

Canola Oil Spray

2 large or 3 medium boneless, skinless chicken breasts

1 jar Barilla Arrabbiata sauce (in pasta aisle) 

2 cups frozen peas, washed and drained

1 1/2 cups mozzarella cheese

Serve over angel hair pasta or alone

1. Cook on low for 8 hours. Add spray, chicken, whole jar of sauce, and peas. I also toss in a shot glass of water and brandy. Vodka is also good to sub for brandy.  

2. With half hour left, break up chicken with a silicone spatula or spoon, it will be slow cooked and tender. Add cheese. Let cook for last 30 minutes.

3. That's it! Nomz! 

Variation on time and temperature: 

1. If you are cooking on high for 4 hours, first hour only add spray and add chicken. 

2. After 1 hour of cooking, add sauce, peas, water, and preferred alcohol. With 30 minutes left, add cheese

3. After 4 hours, break up the chicken and let cook for 10 more minutes. If chicken doesn't break up, cook another 30 minutes then try

Chicken Wellington

This is my favorite meal, so I debated sharing my secret recipe with the world. But, it's too delicious not to share. Garlic bread is a must and so is a pre-workout. This is the opposite of a health conscious meal. Grab your appetite and enjoy!

Level 3: This recipe is golden. I combined three different welly recipes online and modified them until I was 100% satisfied. Allow for a good two hours from start to finish including making garlic bread ( a must for this)
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
4 cloves garlic, minced
1 egg
2 1/2 TBSP water
2 TBSP butter
3/4 cup onion, chopped
1/2 a cup of cream cheese softened
1 TBSP mustard- If you like a bit more tang 1 1/2 TBSP
flour
parsley, to taste
1 box frozen pastry sheets NOT SHELLS, you will use one of the two sheets. I use pepperidge farm the font is red on the box
I season the breasts according to eyesight. I suggest following this order: pepper, rosemary ( less is more), thyme, sage.

Prep for recipe:
1. Mince garlic
2. Chop onion
3.Rinse and pat dry chicken.  Pound chicken breasts (see Chicken Cordon Bleu step 1). Season them with 4 spices
4. Remove pastry sheets and  thaw on plate. After about 10 min, you should be able to peel them into flat sheets
5. Remove cream cheese from fridge to soften , unless using whipped cream cheese then leave in fridge

Let's get going now
1. Beat egg and water in a small bowl. Heat 1 TBSP butter over medium high heat. Add chicken and cook for 3 minutes on each side (this will brown the spices). Remove from heat and plate. Remove pan from heat. Cover the chicken and refrigerate if it will sit out for more than 30.
2. Reduce heat to medium and heat 1 TBSP butter to the pan. Add onions and parsley. Saute for 4 minutes. Add garlic. Saute 1 minute, stirring constantly so garlic does not brown. Remove from heat and turn off stove. Set mixture into small bowl. Preheat oven to 425 F.
3. Add softened cream cheese to a bowl if not already there and add the mustard. Stir. Sprinkle a clean surface with flour or use wax paper if you don't want to make a mess. Unfold the pastry sheet onto floured surface.
4. You'll want to use a rolling pin to make the sheet thinner. The most effective way to do this is to remove the chicken from the fridge and lay one breast on the somewhat thinned out sheet and then thin out the sheet so it will cover the breast. Think of it like cutting wrapping paper for a gift. Basically you'll use a pizza cutter to cut out the part of the pastry sheet that will successfully cover the breast. You don't want a lot of excess pastry sheet in the same way you don't want a lot of excess wrapping paper.
5.  Before folding the breast all nice and neat with the pastry, you'll want to set the breast aside off of the sheet, put 1 TBSP of each the cream cheese mix onto the middle of this section of the sheet and spread it out in a manner that will cover the top of the chicken breast once it is on the sheet. After the cream cheese mixture is evenly spread, add 1 TBSP of the onion mixture and spread it out as well in the same shape of the chicken breast you are working with. Next, place the chicken breast upside down ( so "top" is touching the two mixtures") and brush the perimeter of the pastry with the egg mixture. Fold the smaller ends of the pastry up and over the chicken, then the two sides to make a sort of vertical "seam." If it is not sealing well, brush with a bit more butter before placing pastries seam side down in baking dish. Repeat with remaining 3 chicken breasts. It is likely you will have extra pastry sheet.
6. Bake 20 minutes or until golden brown. I like to check after 15 min and flip the breasts. Sit down and savor this dish. That pastry wrapping took a lot of hard work! Also, this picture was taken on my first attempt with the pastry sheet, before I perfected the wrapping technique so it is not the most presentable picture but once you have a bit you won't care what it looks like!

Chicken Cordon Bleu

Staple in most cook's recipes, this dish serves well with parmesan risotto, garlic bread, or green beans.

Level 2: Close to a 3, treat the pinwheels with care and take your time
Servings: 4
Ingredients: 
4 boneless, skinless chicken breasts
8 slices thin deli ham, oven or smoked but NOT honey
4-6 slices of swiss cheese, I used 1 per breast, but you could use 1.5 per breast
3/4 tsp thyme
1/2 tsp paprika
1/2 tsp oregano
1/4 cup flour
1/2 cup breadcrumbs
1/2 tsp EVOO
1 egg
1.5 ounces cream cheese, I like whipped because it's easier to work with
3/4 TBSP milk 1% or less
1 tsp water
pepper, to taste

1. Lay chicken between two pieces of plastic wrap. Using meat mallet or your fist, pound chicken breasts until 1/4 inch thick. Take care to not pound too angrily because they can tear. Season breasts with pepper. Preheat oven to 350 degrees.
 2. Keeping in mind to leave a 1/2 inch margin on all sides of the breast, lay half the swiss on top of the breast, followed by the ham, followed by the other half of the cheese, and a dollop of cream cheese. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal.
3. Sanitize an area of the counter top, and throw the flour down. Come on, make a bit of a mess for once. Fine, lay down was paper instead if you don't want a mess after. In a small bowl, mix the breadcrumbs with the paprika, oregano, thyme, EVOO, and a pinch of pepper.
4. In another small bowl, beat together the eggs, water, and a dash of EVOO, the mixture should be fluid.
5. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the breadcrumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. If preferred, cut into pinwheels before serving.

Quinoa: Not your average grain

Quinoa: once you can pronounce it  (KEEN-WAH)  you will want to figure out how to make tons of side dishes with it! This is my first attempt at making it and cooking it in the chicken broth really adds a lot of flavor compared to water. I will be trying it with veggie broth next time, since I am going veggie for March.

Level 1: An easy side dish

Servings: about 5 side servings of 1/2 cup each

Ingredients:

onion; chopped ( I used about a quarter of a med large onion and I thought it was a bit much)

3 gloves garlic, minced

2 cups low sodium chicken stock (I like Imagine brand)

1/8 cup lemon juice ( fresh or concentrated)

butter for pan

EVOO for saute

1 cup quinoa (If your brand isn't prerinsed, be sure to)

parsley, to taste

basil, to taste

thyme, to taste ( less is more here)

pepper, to taste

1. Prepare broth according to package

2. Melt butter over medium hihgh heat

2. Add quinoa and toast. Stir occasionally until lightly browned, about 5 minutes. Stir in broth, boil, reduce to simmer. Cover and cook 13-15 min until tender and outer ring on quinoa is visible. 

3. In last 5 minutes of quinoa simmering, saute onion for 1 minute in EVOO. Add garlic, thyme, parsley, basil, and pepper. Saute for 3 minutes, not allowing the garlic to brown by stirring fairly constantly. 

4. Mix quinoa with the onion/garlic mix. Dress with the lemon juice and serve!