Chicken Broccoli Rice

1 Cup long grain rice uncooked
3 cups water
2 tsp low sodium chicken bouillion grandules
1 can 10 oz fat free cream of chicken soup
2 cups chopped cooked chicken breasts
1/4 tsp garlic salt
1 tsp onion powder
1 cup shredded fat free cheese
16 oz bag frozen broccoli thawed


1.Combine all ingredients except for broccoli in the slow cooker.

2.One hour before the end of cooking time stir in the broccoli

3.Cook on high 3-4 hours or on low for 5-6 hours


* I thought that this was actually pretty good. I was a little worried because the rice looked pretty mushy but it tasted great and everyone liked it. I used chicken tenders and only cooked then half way so that they could continue to cook in the slow cooker. This made the chicken super soft and tasted great I give this a 4


Nutritional facts: 3/4 Cup- 200 calories, 2.5 total fat, 30 mg cholesterol,960mg sodium,25g total carbs, 2g fiber, 1g sugar,18g protein

Cheesy Chicken Casserole

 

3 to 4 cooked chicken breasts, chopped 
16-oz. pkg. wide egg noodles, cooked
24-oz. container sour cream 
2 (10 3/4-oz.) cans cream of chicken soup
8-oz. pkg. shredded Cheddar cheese
8-oz. pkg. shredded mozzarella cheese
1 sleeve round buttery crackers, crushed
1/4 cup margarine, melted 
2 tablespoons poppy seed

1.Combine chicken, noodles, sour cream, soup and cheeses in a large bowl. Pour into a lightly greased 13"x9" baking dish. Mix together cracker crumbs and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs. Bake at 350 degrees for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.

* I thought that this was really good it is really filling and rich so you get full pretty quick but all the flavors mixed well. I give it a 4 1/2

Almond Joy Oatmeal

 

 

1/2 C old fashioned oats

1 C unsweetened, vanilla almond milk (I use Almond Breeze)

2 T shredded coconut, unsweetened

2 T sliced almonds

2 tsp dark chocolate chips

Pinch of salt

1.Prepare the oats according to your favorite method, stove top or microwave with the almond milk. Once cooked, stir in the coconut, almonds and salt and top with chocolate chips.

you can also stir in the chocolate so its thru the whole bowl. YUMMY

 

* This oatmeal was so yummy. It was so fast to make and tasted just like an almond joy. I will make this many times. Its like having a candy bar for breakfast but has to be healthier right lol I give it a 5 I got this recipe from cookincowgirl I love her blog.

Baked Tacos

2lbs ground beef
4 teaspoons dried minced onion
3 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells
Optional Condiments-
lettuce (shredded)
tomato (diced)
Salsa
Guacamole


1: Preheat the oven to 400 degrees.  In a small bowl combine dried minced onion, chili powder, cornstarch, garlic powder, cumin, oregano, and cayenne pepper. Mix well and set aside.
2: In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Add refried beans, tomato sauce, and prepared taco seasoning. Mix well.
3: Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell.

4.Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with any optional condiments for serving.
(Makes 8-10 Servings)

* I did half this recipe and ended up with 9 tacos. We all loved these they were a great twist on hard tacos. What I loved most about them was that the shells were not soggy but were soft so when you bite into them they dont just break and all your filling falls out the bottom. My son ate 4 of these himself and was sad when I cut him off after that. lol I will for sure make these again. I got his recipe from blogchef.net and I give them a 5

Slow cooked Caramel Roll Pull aparts

 
1 cup brown sugar

1 tsp. cinnamon

1/2 cup butter or margarine (melted)

2 8 oz. tubes refrigerated biscuits

1.Mix brown sugar and cinnamon together. Separate biscuits and dip into melted butter then into brown sugar mixture coating both sides. Place into a greased slow cooker. Have biscuits overlap so they all fit into crock pot. Cover and cook on high for 1.5 hours. Check to see if they are cooked through. Put on a plate and drizzle with favorite glaze or frosting. 

Glaze:

1/4 cup margarine or butter melted

1/2 tsp vanilla

1 T milk

2 cups powdered sugar

Mix together well. Add more milk if needed to get to desired consistency.

* Super fast great way to make pull aparts I cut the recipe in half and it worked out great I give them a 4 1/2

Almond Joy Cookies

1 ½ sticks butter
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz) package instant coconut cream pudding mix
2 eggs
1 teaspoon vanilla extract
1 tsp baking soda
2-1/4 cups flour
18 mini Almond Joy candy bars, chopped

 

1.Preheat oven to 350°. Line cookie sheets with parchment paper and set aside. 

2.Whisk together baking soda and flour and set aside. 

3.Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in chopped almond joy candies. 

 

4.Roll into 1” balls and place on your cookie sheets. Bake for 10-12 minutes. Cool slightly.

 

 

* I thought that these were pretty good I thought that 18 candy bars was a lot so I only used 12 but then when we tried the cookies I realized that you do need all 18 bars so don't be shy lol They stayed soft and chewy a few days and were simple to make I give them a 4. They were great heated up in the microwave a few sec so the chocolate was all melted.

Smothered Honey Dijon Chicken

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves (I used thin sliced chicken breasts)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

1.In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

2.Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
3.In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.

* The whole family loved this chicken and it cooked up so fast using the thin chicken (I love that stuff :) served with a baked potato on the side and a salad it was the perfect meal tasted like we were at a restaurant. It was awesome and I will for sure make it again I give it a 5.