Jesi's Slow Cooker Chicken Cacciatore

Ingredients
1 pound frozen chicken breasts
1 large jar of Marinara *your favorite, we use TS Everything Italian marinara*
2 onions cut into slices
2 green bell peppers sliced
and sliced fresh mushrooms if your husband allows it (mine doesn't)

Throw it all in your crockpot and cook on low for 8 hours. Then shred the chicken. I made noodles and rice to serve it over but you can also make mashed potatoes.

This came from my friend and fellow Tastefully Simple Consultant Jesi!

Thanks!

Spaghetti Meat Sauce

I found this original post on Allrecipies.com but after I browned the meat I moved it to the strainer and then I sautéed one green pepper and 2 cloves of fresh garlic for about 5 minutes before I added the rest of the ingredients back to the pot. Also, I didn't have stewed tomatoes so I added a can of whole tomatoes, liquid and all. Very easy, quick and way better then the jar!!

INGREDIENTS:
1 pound lean ground beef
1/4 cup chopped onion
2 (14.5 ounce) cans stewed
tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 (4.5 ounce) can mushrooms,
drained

DIRECTIONS:
1. In a large saucepan over medium heat, cook ground beef with onion until brown; drain. Stir tomatoes, tomato paste, basil, garlic powder, oregano and mushrooms into beef mixture. Bring to a boil, then reduce heat to low and simmer one hour. Serve over hot pasta.

Chicken and Spinach Lasanga

This was from a women I used to work with, Jean. Very good...but also pretty time consuming and mine was soupy! Mark just requested this again so it must have tasted really good!!

1 white onion, chopped
1 clove garlic, minced
1/2 cup butter
1/2 cup all-purpose flour
1 tsp. salt
2 cups chicken broth
3-4 cups cooked, cubed chicken
16 oz mushrooms, cut up
1 1/2 cup milk
1 1/2 cup grated parmesan cheese
4 cups mozzarella cheese, shredded
1 tsp dried basil
1/2 tsp ground black pepper
1 pkg lasagna noodles
2 cups ricotta cheese
2 eggs
2 - 10 oz pkg of frozen spinach, thawed and drained
1 tsp chopped fresh parsley

1. Make ricotta cheese mixture; combine ricotta cheese, 1/2 c parmesan, 2 eggs, and a little salt and pepper. Set aside.

2. Make the sauce; Melt butter in a large saucepan. Saute the onion, garlic and mushrooms. Stir in flour and salt, whisk until smooth. Gradually add the broth and milk, stirring with whisk until smooth. Over medium heat bring to a boil, stirring frequently. Boil for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup of parmesan, add basil and pepper. Set aside.

3. Cook noodles

4. Preheat oven to 350 degrees. Spray 9X13 pan with cooking spray.

5. Layers;
A. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the chicken
B. 1/3 sauce, noodles, 1/2 ricotta cheese mixture, all the spinach
C. 2 cups mozzarella, 1/3 sauce. 1/2 cup parmesan, parsley

6. Cover and bake 35-40 minutes. Uncover and bake an additional 10 minutes.

Mushroom Chicken Parmesan

I made this years ago....I can't remember it! That must mean it was not as good as others or I would have made it again!! Let me know what you think when you give it a try!

INGREDIENTS:

6 skinless, boneless chicken breast halves 6 tablespoons butter, melted 1 cup all-purpose flour for coating

1 cup heavy whipping cream 1/2 pound fresh mushrooms, sliced 1/2 cup grated Parmesan cheese for topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Rinse and dry the chicken breast halves. Dip each in melted butter, then coat/dredge in flour.
3.	Place coated chicken in a 9x13 inch baking dish. Add cream to just cover. Top with sliced mushrooms and grated Parmesan cheese and bake in the preheated oven for 30 to 45 minutes. Let cool 10 minutes and serve.

Chicken and Rice

This is the Nelson family recipe. Thanks for giving it to me Katie!

Ingredients:
1 can cream of mushroom soup
1 soup can full of milk
3/4 cup rice, uncooked
1 - 4 oz can of mushroom pieces
1 envelope onion soup mix
4 boneless skinless chicken breast

Directions:

1. Preheat oven to 350 degrees
2. Mix mushroom soup and milk. Reserve 1/2 of the mixture.
3. Mix remaining soup mixture, rice, mushrooms (w/liquid) and 1/2 onion soup; pour into 13X9 pan. Place chicken on top.
4. Pour remaining soup mixture and sprinkle with onion soup.
5. Cover and bake for 1 hour. Uncover and cook an additional 15 minutes.

Stuffed Mushrooms

We love mushrooms so I just had to try this!! Very good but it does not sit well for long.....eat up!! Found on allrecipes.com



INGREDIENTS:

36 fresh mushrooms 1 (8 ounce) package cream cheese, softened

1 (6 ounce) can crab meat, drained 1/2 teaspoon garlic salt

DIRECTIONS:

1.	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with non-stick cooking spray.
2.	Stem the mushrooms. Reserve 1/3 to 1/2 of the stems and mince them.
3.	Whip the cream cheese until smooth.
4.	In a small bowl, combine minced mushroom stems and crabmeat. Blend the cream cheese into the stem and clam mixture. Add garlic salt and mix well. Stuff the mushroom caps with the cheese mixture. Arrange the caps on the prepared baking sheet.
5.	Bake mushrooms at 350 degrees F (175 degrees C) for 20 minutes, or until the mushrooms and crab mixture are hot, and most of the liquid from the mushrooms has collected in the pan.