New recipes

So I've been searching out new recipes to add to my favorites book the last month.  These were a few of our family favorites. They are all fairly simply and quite tasty!

Chicken Enchilada Pasta

PREP TIME:  30 MINS

COOK TIME:  10 MINS

TOTAL TIME:  40 MINS

SERVES: 6

 

A delicious pasta dish that is a meal in one and tastes like an enchilada!

INGREDIENTS

• 2-3 chicken breasts, cooked & shredded
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 red pepper, diced
• 1 4 oz can diced green chiles
• ½ tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 10 oz. cans green chili enchilada sauce
• ⅔ cups red enchilada sauce
• 2 cups shredded cheese
• 1 cup sour cream
• 1 pound Penne pasta
• Toppings:
• Avocado
• Green Onions
• Black Olives
• Tomatoes
• Sour Cream

INSTRUCTIONS

1. Cook the pasta according to the package directions. Drain and set aside. In a large skillet, heat the olive oil and cook the onion until tender. Add the garlic and red pepper and cook a few minutes more.
2. Add the shredded chicken, green chilis, cumin, chili powder, salt and enchilada sauce until heated through. Add the pasta to the sauce. Stir in cheese until melted and sour cream right before serving. Add your favorite toppings and enjoy!

LOADED CHICKEN AND POTATO CASSEROLE

INGREDIENTS

1. 1 1/2 pounds boneless skinless chicken breasts, cut in 1 inch pieces
2. 5 medium Russet or Idaho potatoes, cut in 1 inch pieces
3. 3 Tablespoons olive oil
4. 1/2 Tablespoon paprika
5. 1 Tablespoon garlic powder
6. 1 teaspoon salt
7. 1 teaspoon black pepper
8. 2 cups shredded cheddar cheese
9. 1/2 cup cooked, chopped bacon
10. 2 green onions, sliced thin

Slow Cooker Melt In Your Mouth Meatloaf

Ingredients:

2 eggs

3/4 c. milk

 2/3 c. seasoned bread crumbs

2 tsp dried, minced onion

1 tsp salt

1/2 tsp rubbed sage

1 1/2 pounds ground beef (we used ground turkey, Healthier and it was still really good!)

 1/4 c. ketchup

2 T brown sugar

1 tsp ground mustard

1/2 tsp Worcestershire sauce

 Directions 1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 degrees F. 2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce.  Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting.

NOTE:  I fold two pieces of aluminum foil in half and criss-cross them in the slow cooker (hanging over the sides) so that the meatloaf doesn’t stick to the sides of the slow cooker and it’s easy to get out because you just pull up on the pieces of foil and lift it out

 

INSTRUCTIONS

1. Preheat oven to 400° F. Grease a 9×13 inch baking dish with non-stick spray.
2. Spread the diced chicken and potatoes evenly into the baking dish.
3. In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken and potatoes. Stir to coat the chicken and potatoes.
4. Bake, uncovered, for 50 to 55 minutes.
5. Remove from oven, and sprinkle evenly with the cheddar cheese, chopped bacon, and onion. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.