Slow Cooker Chicken Parmigiana Sandwiches

I’ve been working nights so slow cooker suppers have been a life saver when it comes to making sure my boys get a good meal. Needless to say I’ve been scouring the net for new crock pot ideas. I came across this idea and fell in love with it. Anything I can throw into the slow cooker and know that the boys are going to like it, works for me. All they had to do was assemble their sandwiches when they were ready to eat.

chixparmsammy

Slow Cooker Chicken Parmigiana Sandwiches

4 boneless, skinless chicken breasts

2 cans (15 oz. ea.) tomato sauce

1 can  (15 oz.) diced tomatoes with juice

12 oz. tomato paste

2 cups sweet, yellow onion, finely diced

1 T (or 2 cloves) garlic, minced

1/2 tsp dried parsley

1/2 tsp oregano

2 bay leaves

4 T fresh basil, chopped fine, or 1 tsp dried

salt & pepper, to taste

sliced or shredded mozzarella cheese

grated Parmesan cheese

6 hard rolls

1. Start slow cooker on low heat and spray with cooking spray. Place chicken inside.

2. Mix together tomato sauce, diced tomatoes, paste, garlic, onions, and herbs. Stir until well combined. Pour over chicken and turn to coat.

3. Salt and pepper to taste. Cook on low 6 hours.

4. Shred the chicken using two forks. Replace back into slow cooker and stir everything well.

5. Slice hard rolls and lightly toast, if desired. *They’re awesome with a little bit of butter. Use tongs or slotted spoon to portion out the chicken onto the rolls, tapping off excess sauce. Top with cheeses.

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White Chicken Enchiladas

Has anyone else noticed that I haven’t done Mexican in a while? Weird, right? Well, this recipe totally makes up for it. In fact, it’s now my favorite enchilada recipe of all time. Seriously, this was {squeeeeeeee – worthy} awesome 🙂

white chix2

White Chicken Enchiladas with Green Chile Sour Cream Sauce

10 soft tortillas

2 cups cooked chicken, shredded or chopped

1 pkg taco seasoning

2 cups shredded Monterey Jack cheese

3  butter

3 T flour

2 cups chicken broth

1 cup sour cream (or greek yogurt)

1 (4 oz) can diced green chiles

1. Preheat oven to 350*. Grease a 9×13 baking dish.

2. Mix chicken, taco seasoning, and 1 cup shredded cheese together. Divide evenly between tortillas. Roll up and place in pan.

3. Make a roux by melting the butter in a saucepan over medium heat, then add the flour and whisk until well blended. Cook 1 minute.

4. Add in the chicken broth and whisk until smooth. Cook over medium heat until thickened.

5. Stir in sour cream and chiles. Take the saucepan off the heat so the sour cream doesn’t boil and curdle. Stir until everything is combined and smooth.

6. Pour sauce over the enchiladas and top with the remaining shredded cheese.

7. Bake for 25 minutes. Broil another 3 -5 minutes to lightly brown the cheese.

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Chicken Taco Hand Pies

This was another lunch box idea that went over really well with the boys. They could have turned out better, but for my first attempt I was just pleased that the boys liked them as much as they did. Next time I will probably make the pies smaller and use something other than canned biscuits. Make the night ahead and refrigerate. Pack them into a lunch box the next day and you’re good to go. Serve these with extra salsa and/or sour cream on the side.

chixtaco

Chicken Taco Hand Pies

1 pkg taco seasoning mix (1/4 cup)

2/3 cup water

1/4 cup Sriracha sauce

1 lb cooked chicken, shredded or chopped fine

1 can (16 oz) refrigerated biscuits

1 cup shredded Monterey Jack or Mexican blend cheeses

Sour cream and salsa, for dipping

1. Heat oven to 375*

2. In saucepan, cook taco seasoning, water, Sriracha and chicken until thickened.

3. Roll each biscuit into a flat 6-inch round.

4. Fill each one with some of the chicken mixture and 1 T of cheese. Fold dough over and press to seal.

5. Place on lined baking sheet and bake 10-15 minutes, or until browned.

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Chicken Enchilada Puffs

Here’s my newest addition to the Lunch Box Collection. I love making cute, fun little meals for the boys. I know they aren’t getting bored with their lunches yet. These were super easy to throw together. Once they were done I only had to store them in the refrigerator. When packing up a lunch box I just add a side of taco sauce or salsa and some tortilla chips. Muy bueno!

enchilada puffs

Chicken Enchilada Puffs

1 pkg jumbo crescent rolls

3/4 cup cooked chicken, shredded or diced

3 oz. cream cheese

3/4 cup Mexican blend shredded cheese, divided

1/3 cup enchilada sauce

2 tsp taco seasoning or enchilada seasoning mix

1. Preheat oven to 375*. Line a baking sheet with foil and spray with cooking spray.

2. Place cream cheese and 1/2 cup of Mexican shredded cheese in a small bowl and microwave about 20-30 seconds, just until warmed- not melted. Stir together well, and add in taco seasoning, enchilada sauce, and chicken.

3. Unroll crescent rolls and spread out a little with fingers if needed. Place a spoonful onto the center of the larger end of the crescent roll.

4. Pull the two ends over the chicken mixture and then roll it toward the skinnier end, enclosing the filling.

5. Sprinkle the puffs with the remaining shredded cheese and bake for 15 minutes, or until browned.

For more quick and awesome lunch box ideas, check out some of my other posts: BBQ Chicken Pizza Pinwheels, Pizza Sushi, Mini Meaty Cheesy Quiches, Pizza TartsChicken Taco Hand Pies, Chicken Dumplings,  Corndog Muffins, and Pizza Buns 

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Chipotle Chicken and Corn Chowder

This chowder is a great addition to your Fall/Winter recipes. It’s warm and comforting, and offers a little kick for those who like to take their meals up a notch.

chipotlechowder

Chipotle Chicken and Corn Chowder

1 can chipotle chiles in adobo sauce, divided

2 T unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 tsp cumin

1/2 tsp oregano

1/2 tsp thyme

6 cloves garlic, minced

2 T flour

3 cups whole milk

2 cups chicken broth

6 small red potatoes, peeled and diced

4 oz. Monterrey Jack cheese, shredded

4 oz. cheddar cheese, shredded

2 cups cooked chicken, diced

2 cups frozen corn (or fresh)

1 cup crushed tortilla chips

2 T lime juice

fresh cilantro, chopped, for garnish

1. Remove one chile from the can and mince it. Remove 1 tsp adobo sauce and set aside. Save and freeze remainder of chiles and sauce in can for another use.

2. Melt the butter in a large soup pot and add poblano, red bell, and chile pepper, along with the thyme, oregano, and cumin. Sauté for 5 minutes, or until peppers are softened. Add the garlic and cook an additional minute or until it becomes fragrant.

3. Stir in flour and cook 1 more minute. Slowly stir in the milk and the broth, scraping up any bits from the bottom of the pan.

4. Add the potatoes, and bring the mixture to a boil. Reduce to low and simmer for 15 minutes, or until the potatoes are tender.

5. Add the cheeses slowly, stirring to combine well, until melted.

6. Stir in chicken, corn, tortilla chips, adobo sauce, and lime juice. Cover and cook another 10 minutes on low.

7. Serve immediately. If you refrigerate leftovers the chowder may need to be thinned out with a bit of milk.

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Lemon, Wild Rice & Meatball Soup

This is a light and very tasty soup that you could make just about any time of the year, but is perfect for a chilly Fall night. Serve it up with some Rosemary Grilled Cheese sandwiches, or a salad, or just some yummy, crusty bread of your choice.

lemon-meatballsoup

Lemon, Wild Rice & Meatball Soup

1 lb. ground chicken or turkey

1 large egg, slightly beaten

1/4 cup panko or other fine bread crumbs

1 tsp salt, plus additional to taste

4 tsp lemon zest, divided

1 tsp rosemary, divided

2 T EVOO

1 medium onion, chopped fine

3 carrots, sliced

2 cloves garlic, minced

64 oz. chicken broth

4 T lemon juice

3 cups wild rice blend, cooked

1. To make the meatballs combine the ground meat with the egg, panko,1 tsp salt, 2 tsp lemon zest, and 1/2 tsp rosemary. Roll into 1-inch balls and bake on lined cookie sheet at 350* for 20-30 minutes.

2. Heat EVOO over medium-high heat and saute onion, carrots, and garlic for 10 minutes, until soft. Add in remaining zest and rosemary and cook a minute longer.

3. Add chicken broth, lemon juice, salt to taste, and meatballs to the veggies. Simmer for at least 15 minutes. Longer is fine.

4. Add in the wild rice. You can continue to simmer until ready to eat, or serve immediately.

5. Top with some Parmesan cheese and additional rosemary, if desired.

*A great addition: Oven Roasted Okra. Seriously. It. Was. Awesome. Try it 🙂

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Chicken Dumplings (Pot Stickers)

These were fun to put into the boys’ lunches and not particularly difficult to make either. It only took a little bit of patience. I left out some of the ingredients because I knew they’d prefer it plain, but the entire recipe is here for you to customize it as you’d like.

chixdumplings

Chicken Dumplings

1/4 cup soy sauce

1/2 tsp ginger

1/2 lb cooked chicken, chopped fine

1/2 cup finely chopped cabbage

1/2 tsp sesame oil

20 wonton wrappers

1. Mix soy sauce, ginger, and 1 T water.

2. Pulse chicken in food processor if you have one, until ground.

3. Mix cabbage, chicken, soy sauce mixture, sesame oil, and up to 2T extra water if needed.

4. Divide mixture among the wrappers.  Brush edges of wonton wrappers with water and press the four corners at the top, creating a seal.

5. Steam 3 to 5 minutes. Serve with extra soy sauce.

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Buffalo Chicken Burgers

I made these into sliders, but they obviously can be regular sized burgers.  Plus, the kids always seem to enjoy the mini versions better, too.

The buns I used for these were actually hand-sized rolls, which I cut in half length-wise.  They were the perfect size for my 2 oz. patties.  This recipe makes 10 sliders or 4 regular burgers.  Also, I am not big on bleu cheese so we used crumbled feta.   It was delish!

buffalo1

Buffalo Chicken Burgers

1 lb. ground chicken (*I used turkey)

1/4 cup finely chopped onion

2 cloves garlic, minced

1 egg

1/4 cup Panko bread crumbs

Salt & pepper

1/2 tsp dill weed

1 tsp fresh parsley

2 Tbs EVOO

Burger buns

Buffalo sauce

ranch dressing

bleu cheese or feta crumbles

tomato, sliced

slices mozzarella cheese

buffalo2

1.  Combine meat, chopped onion, panko, garlic, egg, salt & pepper, and herbs.  Form into patties and set aside as you preheat the skillet and EVOO over medium heat.

2. Cook about 10 minutes on each side (for regular sized patties).  After they are fully cooked, add some buffalo sauce to the pan and cook the burgers an additional minute on each side.

3. On the bottom half of the bun spread some ranch dressing, topping with cheese crumbles and tomato slices.

4. Place chicken burger on the tomato and add a slice of mozzarella cheese.   Put on the top half of the bun.

5. Serve with extra buffalo sauce, with carrot and celery sticks on the side.

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Chicken Enchilada Soup #2

Yes, it’s another recipe for chicken enchilada soup. This one has fewer steps than the other one, but I still must clarify that both are delicious and worth the effort!

chix enchilada soup

Chicken Enchilada Soup (#2)

1 15-oz. can black beans, drained

10-oz. package frozen corn

1 T EVOO

1/2 cup chopped onion

1 garlic clove, minced

1 4-oz. can chopped green chiles

1 10-oz. jar enchilada sauce

1 can cream of chicken soup (healthy alternative)

3/4 cup milk

3/4 cup chicken broth

2 chicken breasts, poached and shredded

1 cup sharp cheddar cheese

1) In large skillet over medium, heat oil and add onion and garlic. Add in chiles.

2) In bowl whisk together milk, broth, enchilada sauce, and cream soup. Pour into skillet and combine well with veggies.

3) Add in beans, corn and chicken. Set on low and simmer for as long as possible (it will be ready in 10 minutes if you can’t wait).

4) Stir in cheese and let melt.

5) Serve with tortilla chips, avocado, sour cream, or whatever you desire. *I made simple cheese quesadillas and served them on the side as dippers.

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October Menu ~ 2013

Oh, Fall, how do I love thee? Let me count the ways…..

I cannot express enough how much I love this season for so many reasons.  I am essentially a cool weather kind of girl, and even though I do enjoy Summers off with the kiddos, I hate to sweat and I truly dislike the clothes. I like the jeans, layers of shirts and jackets, and trendy boots of the Fall season, not to mention the crisp air, apples, pumpkins, turning leaves crunching under your feet, and best of all Pumpkin Spice Lattes. Ah…………….

Okay, maybe the lattes aren’t the very best part of Fall but they come pretty close.

So this month I am jumping  head first into the baking season, full of deliciousness and comfort.  This is my time to snuggle down with a hot cup of spiced chai, read some good books, plan the holiday get-togethers (yeah, I have to start planning now) and cook some awesome food. Ready?

oct collage 2013

October Menu ~ 2013

Meatball Minestrone Soup

Italian Beef Sandwiches with Giardiniera

Crock Pot Meatloaf

Skillet Ratatouille

Crock Pot Swiss Chicken

Dijon Dill Salmon

Not Your Typical Rice & Beans

Quinoa, Black Bean & Corn Burritos

Crock Pot Teriyaki Chicken

Peasant Soup with Rosemary Grilled Cheese Sandwiches

GF Tex Mex Polenta Pizza

Chicken Tortilla Soup

Chicken Dumplings (Pot Stickers)

Pot Roast Sliders with Creamy Chipotle Sauce

Crockpot Lasagna

SIDES

Spinach Squares

Carrot Mash Bake

Savory Skillet Veggies

Asparagus Feta Tart

Cheesy Pesto Pull-Apart Bread

LUNCH

Pizza Tarts

Mini Meaty Cheesy Quiches

Corndog Muffins

Pizza Buns

 Chicken Enchilada Puffs

BREAKFAST

Zucchini Tomato Feta Frittata

No Yeast Cinnamon Rolls

Breakfast Cookies

DESSERT

Crock Pot Blueberry Cobbler

 Cannoli Tarts

Pumpkin Pie Spice Whoopie Pies

Plum Crumble