Slower Cooker Cream Cheese Chicken with Broccoli

Another Pinterest slower cooker dinner recipe. Perfect for pasta sauce or with rice.

2 pounds boneless chicken breasts, cut into strips,

1 tbsp olive oil

1 package (1 oz) Italian salad dressing mix

2 cups sliced mushroom,

1 cup chopped onion,

1 can (10.75 oz) condensed low-fat cream of chicken soup,

chopped broccoli,

1 package (8 oz) cream cheese,

cooked rice or pasta

Toss chicken with olive oil, sprinkle with Italian salad dressing mix. Add mushrooms, onions and broccoli. Stir in soup, cream cheese. Cook on low for 6 hours.

Serve with rice or pasta.

Baked Chicken, Green Beans and Potatoes

One of the simplest, most delicious meals I've ever made! A must-try.

In a 9*13-in baking dish, arrange 4-6 raw chiken breasts, cut new potatoes, trimmed green beans. Sprinkle with a packet of Italian dressing mix, top with a stick of melted butter. Cover with foil and bake at 350 degrees for 1 hour.

Crockpot Beef & Broccoli

Pinterest recipe. Makes beef really tender, and there are lots of vegetables.

1 pound boneless beef top round steak
8 oz sliced mushrooms
1 lb broccoli, cut
1 chopped onion
2 cups fat-free beef broth
1/4 cup soy sauce
4 cloves garlic, minced
1 tsp ground ginger
1/2 tsp black pepper
2 tbsp chili paste
1 tbsp sesame oil
1 tbsp cornstarch
2 tbsp water
cooked brown rice

In a slow cooker, combine sesame oil, beef, mushrooms, onion, broth, garlic, chili paste, soy sauce, black pepper, and ginger. Cover and cook on low for 6 hours.
In a small bowl, combine cornstarch and water.
About after cooking 4 hours, add broccoli to slow cooker and stir in cornstarch mixture.
Continue to cook.
Serve with brown rice.

Garden Chicken Cacciatore (in slow cooker)

I was looking for low-carbonate & high-protein meals and I found this recipe in a cooking magazine. Tried and we liked it. Simple, yummy and healthy.

2 pound boneless and skinless chicken breasts or thighs
1 onion, chopped
2 green peppers or broccoli (chopped)
1 can diced tomato, (Italian style, with oregano, basil and garlic), undrained
1 can (6 oz) tomato paste ( I didn't have tomato paste at home and I used salsa, still good)
3/4 cup low-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
minced garlic,
2tbsp cornstarch
2 tbsp water

Place chicken in slow cooker. Add chopped onion, vegetables.
In a bowl, combine diced tomato, tomato paste, garlic, salt, pepper, pour over chicken and vegetables. Pour chicken broth over. Cover and cook on low for 6 hours.
Combine cornstarch and water, stir into slow cooker, cook until sauce is thickened.

Salmon-Vegetable Bake

We have lots of salmons thanks to my husband's fishing trip in Kenai. Found this recipe in New Cookbook. Healthy and yummy!

1 pound fresh or frozen salmon
2 cups thinly sliced carrots (4 medium)
2 cups sliced mushrooms
2 cups sliced green onions (4)
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
4 cloves garlic, halved
4 tsp olive oil
lime juice (optional)

    Thaw fish, if frozen. Rinse, pat dry with paper towel. Cut into four serving-size pieces.
    In a small saucepan, cook carrots in a small amount of boiling water for 2 minutes. Drain.
    Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18*12-inch pieces.
    In a large bowl combine carrots, mushrooms, green onions, oregano, 1/4 tsp salt, 1/4 tsp black pepper, garlic, toss gently.
    Preheat oven to 350 degrees. Divide vegetables among the four pieces of foil, place vegetables in center of each piece. Place on fish piece on top of each vegetable portion. Drizzle 1 tsp olive oil over each fish piece. Sprinkle lightly with additional salt and pepper. Bring together two opposite foil edges and seal with a double fold. Fold remaining edges together to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer in a large baking pan.
    Bake about 30 minutes. To serve, transfer the packets to dinner plates. Sprinkle with lime juice if desired.

Beef &Tomato Pasta Casserole

Saw this recipe on Pinterest, tried it immediately. And Everybody said it's really good.

1 lb ground beef
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 onion, chopped
1 green pepper, chopped
1/2 tsp salt
1/4 tsp black pepper
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
8 ounces bow tie pasta or macaroni
8 ounces shredded mozzarella cheese
1/4 cup parmesan cheese

Cook pasta according to package instruction.
Preheat oven to 350 degrees.
Cook ground beef, garlic, oregano, basil, onion, green pepper, salt and black pepper until beef is brown and vegetables are tender.
Drain fat.
Add diced tomatoes and tomato sauce to beef mixture, simmer for 5 minutes.
Mix beef mixture with cooked pasta and place in a 9*13-in baking dish.
Top casserole with mozzarella cheese and parmesan cheese.
Bake, uncovered, for 20 minutes.

Crockpot Italian Seasoning Chicken

Got this recipe from Pinterest. Me and my husband loved it so much!You only four ingredients and it's super easy to make. Perfect for workdays: throw everything in slower cooker and when you come home a few hours later, a delicious meal is ready.

2-4 frozen boneless skinless chicken breasts
1 package (8 oz) cream cheese (let it soften in room temperature)
1 can cream of chicken soup
1 package Italian dressing seasoning
vegetables (optional) (I added chopped broccoli and sliced carrots)
Cooked rice

In a bowl, stir cream cheese, cream of chicken soup, seasoning together. Place chicken breasts in slower cooker, (place vegetables), stir in the mixture over the chicken breasts. Cook on low for 6-7 hours. After it's cooked, shred or cut chicken into strips for easier eating. Serve with cooked rice.

Crockpot Teriyaki Chicken

A recipe from Pinterest. We loved it! Easy to make and chicken meat is very tender.

12 boneless skinless chicken thighs (3 pounds), I used chicken breasts, cut into strips
3/4 cup sugar
3/4 cup soy sauce
6 tbsp cider vinegar
3/4 tsp ground ginger
3/4 tsp minced garlic
1/4 tsp black pepper
4&1/2 tsp corn starch
4&1/2 tsp cold water
rice

Place chicken in a 4 quart slow cooker.
In a large bowl, combine sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 hours.
 Remove chicken from the slow cooker, keep warm. Skim fat from the cooking liquid. Place liquid in a saucepan and bring to boil. Combine cornstarch and water. Gradually stir into liquid and stir until thickened. Pour the sauce over chicken and serve with rice.
I halved the recipe and it worked fine.
And I forgot to take a picture of the cooked meal......

Crockpot Mexican Chicken

A recipe from Pinterest. Easy to make, just throw everything in crockpot and a few hours later it becomes a yummy meal. Good for Sunday lunch/dinner. Prepare before going to church and when you come home it'll be ready. 

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
green onions (optional)
1 cup sour cream
shredded cheese
Rice or tortilla

Put chicken, canned soup, salsa, (green onions) in slower cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. When it's done, shred chicken with two forks. Stir in sour cream and cheese. Serve with rice or tortilla.

Tuna Noodle Casserole

Found this recipe from New Cookbook. Absolutely love it! Noodle with creamy sauce, tuna flake, and crunchy top, hmmm, so yummy!

8 ounces spaghetti, cooked, drained (or use dried wide noodles)
3/4 cup chopped sweet pepper (1 medium)
1 cup chopped celery (2 stalks)
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2&1/4 cups milk
2 cans (5-ounce each) chunk light tuna, drained
1/2 cup Japanese-style bread crumbs
1/4 cup grated parmesan cheese
1 tbsp snipped parsley
1 tbsp butter, melted

    Preheat oven to 375 degrees. Lightly grease a 2-quart baking dish. Cook noodles and drain.
    For sauce, in a skillet cook sweet pepper, celery, onion in 1/4 cup hot butter until tender. Stir in flour, salt, black pepper. Add milk. Cook and stir until thickened and bubbly. Fold in tuna and cooked noodles.    
    Transfer the mixture into the baking dish.
    In a bowl combine bread crumbs, cheese, parsley and melted butter. Sprinkle crumb mixture over noodle mixture. Bake, uncovered, for 25-30 minutes.

Crockpot Bacon Cheese Potatoes

The recipe comes from Pinterest. Everything with bacon is good :)

1/4 pound bacon, diced, cooked
2 medium onions, sliced
4 medium potatoes, sliced
1/2 pound shredded cheddar cheese
salt and black pepper
butter
green onion

  Line crockpot with foil, leaving enough to cover the potatoes (this will help to not stick and to steam the potatoes)
  Layer half each of bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with butter.
  Repeat layers of bacon, onions, potatoes and cheese. Season to taste and dot with butter.
  Cover with remaining foil.
  Cover and cook on low for 10 hours (or on high for 4 hours).

Crockpot Chicken Fajitas

Super easy and you will have a wonderful chicken fajita with tortilla, very Mexican :)

1 yellow onion, sliced
3 sweet peppers, sliced

1/2 cup chicken broth
1.5 pounds boneless chicken breast
1/2 tsp salt
2 tbsp cumin
1.5 tbsp chilli powder
lime juice
Tortillas

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top. Pour chicken broth over top. Sprinkle with cumin, salt, chilli powder. Give a squirt of lime juice on top. Cover and cook on high for 4-5 hours. When it's done, shred meat with two forks ans stir back in juice. Serve on tortillas.

Chicken Pad Thai

Are you a Thai food fan? If so, you absolutely have to try this. As good as the one from Thai restaurants!

8 ounces package dried rice noodles
1/4 cup salted peanuts, finely chopped
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp packed brown sugar
4 tsp rice vinegar
1 tbsp Asian chili sauce
1 pound boneless chicken breasts, cut into bite-size strips
1 clove garlic, minced
3 tbsp vegetable oil
1 cup fresh bean sprouts
1/3 cup sliced green onions
2 tbsp snipped fresh cilantro

    Place noodles in a large bowl. Add enough hot tap water to cover, Let stand for 15 minutes, drain well.
    In a bowl combine fish sauce, lime juice, brown sugar, rice vinegar, chili sauce, stir until smooth.
    In a large nonstick skillet cook chicken and garlic in 1 tbsp oil until chicken is tender. Transfer chicken to a bowl.
    In the same skillet heat remaining oil, add drained noodles, sprouts and green onions, stir-fry for 2 minutes. Add fish sauce mixture and chicken, cook until heated through. Serve immediately, sprinkle with chopped peanuts. Garnish with cilantro.

Beef Chili

Best homemade chili ever! Serve with bread & butter, sooooo good......

1&1/2 pounds ground beef or beef stew meat
3 cups chopped onions or green pepper
4 cloves garlic, minced
1 tbsp vegetable oil
2 (15 oz) cans red kidney or black beans, rinsed and drained; or uncooked beans, soaked overnight
2 (14.5 oz) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 cup water
2 tbsp chili powder
1 tsp dried and crushed basil leaves
1/2 tsp black pepper
shredded cheese for topping if desired

    In a large pot cook beef, onions, and garlic in hot oil until meat is brown. Drain fat. Stir in beans, undrained tomatoes, tomato sauce, water, chili powder, basil, and pepper. Bring to boil, reduce heat. Simmer, covered for 20 minutes for ground beef,  60 minutes for cubed stew meat. Stir occasionally. Top with cheese when serving.
    If you cook this with a slow cooker, the meat will be even tender. Cook meat, onions and garlic as directed. Drain fat. Transfer the mixture into a 4- to 5-quart slow cooker. Add beans, tomatoes, tomato sauce, 1/2 cup water, chili powder, basil and pepper. Cover, cook on high-heat setting for 4 hours. Top with cheese when serving.

Pasta with Tomato Cream Sauce

Again, a wonderful recipe from Ginny's food blog. The tomato sauce and the noodles just remind me of the  homemade noodles by my family..... I'm from the noodle town in China, never tired of noodles :)

8 oz pasta, cooked according to the instruction on the package
1 tbsp olive oil
1 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1/2 cup evaporated milk
salt & black pepper to taste
Parmesan cheese
basil leaves, if desired

    Cook pasta under instruction on the package.
    Meanwhile, in a saucepan heat butter and oil, add onion and garlic, cook for 1 minute. Add tomato sauce, salt, pepper, simmer on low heat for about 15 minutes to thicken up. Remove from heat and stir in milk, basil leaves (if desired). Pour desired amount of the sauce onto cooked and drained pasta. Sprinkle with cheese.

Spanish Rice

I'm glad I learned a new way of cooking rice. With this recipe you can mke a dish with both rice and vegetables. Easy to make and healthy to eat. It looks like fried rice, but tastes different, of course delicious :)

4 slices bacon, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 clove garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/2 tsp black pepper
1 cup uncooked long grain rice
2 tbsp olive oil
1 cup shredded cheddar cheese
2 tbsp cilantro (if desired)

    In a medium saucepan stir together rice, oil and 1/2 tsp salt. Add 2 cups water. Bring to boiling, reduce heat and simmer, covered, for about 15 minutes ot until rice is tender.
    Meanwhile, in a large skillet cook bacon until crips. Remove from skillet, drain on paper towels. Leave 1 tbsp bacon drippings in the skillet, remove the rest. Add onion, green pepper and garlic, cook over medium heat until tender. Add undrained tomatoes, black pepper. Bring to boiling, reduce heat, simmer, covered.
    Add cooked rice, cooked bacon to skillet. Top with cheese. Cover, let stand 5 minutes or until cheese melts. Sprinkle with cilantro if desired.

Easy 3-Layer Lasagna

My first time to make lasagna! It tastes much better than the frosen ones from store, because it's homemade. It's so simple to make and you can cook once and save for another meal. 

12 Barilla Lasagna noodles (I used the "no boiling required" noodle. If you use regular lasagna noodle, cook noodles according to package instruction.)
2 eggs,
15 oz ricotta cheese
2 cups mozzarella cheese
1/2 cup Parmesan cheese
1 Lb ground beef (cooked, drain)
5-6 cups fresh spinach leaves or canned leaf spinach (drain)
1 jar Italian sauce or pasta sauce

    Preheat oven to 375 degrees. Grease 9*13 baking pan.
    In a bowl beat eggs, stir in ricotta cheese, 1 cup of the mozzarella cheese and Parmesan cheese. Stir in spinach.
    Spoon 1/3 Italian sauceon bottom of the pan. Layer 4 noodles, half ricotta cheese mixture, and half amount of the meat. Then layer another 1/3 Italian sauce, 4 noodles, and the reamianing ricotta mixture, remaining meat. Layer last 4 noodles, remaining Italian sauce. Top with remaining mozzarella cheese.
    Cover with foil, bake for 50-60 minutes. Let stand for 10 minutes before serving.
    If you like veggetarian lasagna, just omit ground beef. Still yummy!

Baked Spaghetti

I'm from the noodle town in China and I can't live without noodles in my life. Now spaghetti becomes one of my favorite since it resembles so much the tomato sauce noodles my family make, but nothing can be compared to homemade noodles in my hometown.
This easy spaghetti bake recipe from New Cookbook makes me feel like I'm having homemade noodles...

8 ounces packaged dried thin spaghetti, broken in half
12 ounces lean ground beef
1&1/2 cups chopped onions
1 cup chopped green pepper
1 clove garlic, minced
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed tomato soup
1&1/3 cups water
2 cups shredded cheddar cheese
1/2 tsp salt
1/2 tsp black pepper

    Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish. Boil spaghetti until lightly cooked, drain.
    In a large skillet cook beef, onions, green peppers and garlic until beef color is not red. Stir in mushroom soup, tomato soup and water. Stir in 1&1/2 cups of the cheese, salt and black pepper. Stir in cooked spaghetti. Transfer mixture to the baking dish. Sprinkle with the remaining cheese. Bake, uncovered, for 20-25 minutes.

Layered Tortilla

I tried supermom Ginny's triple decker tortilla, me and my husband loved it! BTW, I'm a superfan of Ginny's simply yum blog....

Carrie's version of layered totilla:
1 cup canned refried beans
1 cup regular salsa, ( I used Mango sweet salsa, since we have that for our baked halibut, but I recommend the regular salsa)
4   6-inch corn tortilla
3/4 cup canned corn
1/2 cup shredded cheddar cheese
1 tsp cilantro, chopped

Preheat oven to 450 degrees. Spoon 1/4 cup of the salsa into bottom of a pie plate. Layer ingredients as follows: 1 tortilla, half of the beans, 1 tortilla, all of the corn, 1/4 cup of the cheese, 1/4 cup of the salsa, 1 tortilla, remaining bean, remaining tortilla and salsa.
Cover with foil, bake for 12 minutes.
Uncover, sprinkle with remianing cheese.
Bake, uncovered for 3 minutes. Top with cilantro.

Potato-Ham Bake

I got this recipe from New Cookbook, and I loved it! If you are a potato fun, absolutely try it!

1 pound potatoes, sliced
1 8-ounce tub light cream cheese spread with chive & onion
3/4 cup milk
1/4 cup shredded Parmesan cheese
1/4 tsp black pepper
8 ounces cooked boneless ham, cubbed
1 pound fresh asparagus spears, trimmed and cut into pieces ( I used cut green beans, since we have some canned green beans at home)

    Preheat oven to 400 degress. Light grease a 1.5 quart baking dish, set aside. ( I didn't know the size of the baking dish would matter, so I used a 3-quart baking dish. It didn't turn out good. So please use 1.5 or 2- quart baking dish. ) In a saucepan cook potatoes, add water ( just cover potatoes), bring to boil, but just till potatoes are tender. Drain.
    For cheese sauce, in a saucepan combine cream cheese, milk, 2 tbsp of the Parmesan cheese, and pepper. Heat and whisk cream cheese mixture till smooth. Remove from heat.
    Layer half of the potatoes, ham, asparagus (or green beans), and cheese sauce in the prepared baking dish. Repeat layers with remaining potatoes, ham, asparagus and cheese sauce. Cover with foil. Bake for 20 munites. Remove foil, sprinkle with the remaining Parmesan cheese, bake, uncovered, for 10-12 minutes.