slow cooker chicken caesar sandwhich

Slow Cooker Chicken Caesar Sandwiches
Source: Sweet Treats and More

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns
1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Found this from the girl who are everything! Check her food blog out....yummy

Parmesan Chicken

10-12 chicken tenders
1/2 cup bread crumbs
1/2 cup shredded parmesan
3 eggs
jar of favorite spaghetti sauce
mozzarella cheese, sliced or shredded
olive oil for skillet

*Heat skillet over medium-high heat with just enough olive oil to coat the bottom. Mix together eggs in a bowl. Combine bread crumbs and parmesan together in another bowl. Dip chicken tenders in egg mixture and then in parmesan mixture until well coated. Place gently in the skillet and brown for a couple of minutes on each side. Pour sauce into skillet around chicken (I didn't use the whole jar). Cover and simmer on low until chicken is cooked through. Remove lid and cover with mozzarella cheese. When cheese is melted, serve over your favorite pasta.


Found this at one of our favorite sites: becoming betty

Mashed Potatoes

One of my favorite meals in mash potatoes.. Here s the recipe that i follow-

4 potatoes (we have a small family)

2 tablespoons butter

sour cream

milk


Directions

Wash and peel potatoes- than cut in to small pieces.

Boil water and place the potatoes in.

I usually boil them for about 10-15 min

Once there done drain them and place them back in pan and beat with a hand held mixer till there soft.

I kind of just eye the milk...i just pour in in along with the 2 tablespoons of butter than a dab of sour cream than mix together.

Salt and Pepper to taste!

Tacos

Black Bean, Zucchini and Wheat Berry Tacos awaiting a dose of Lemon-Garlic Yogurt Sauce.

This is one good way to get your family to eat their vegetables - with Black Bean, Zucchini and Wheat Berry Tacos drizzled with a Garlic-Lemon Yogurt. MaMa's friend Michelle was raving about this recipe, found in Appetite for Reduction, in fact she served it for lunch one day when MaMa and I were visiting. MaMa knew it would be delicious with Wheat Berries added to the mix.



Ingredients for Black Bean, Zucchini and Wheat Berry Tacos:



1 tsp olive oil

2 zucchini, diced small (about 1 lb)

1/4 tsp salt

2 cloves garlic, minced

1/2 onion, chopped

1/2 c Hard Red Wheat, cooked

1/2 tsp ground cumin

1/2 tsp ground coriander

1 (6 oz) can salsa verde (we used regular salsa, because MaMa forgot to get Salsa Verde)

1 (16 oz) can black beans, drained and rinsed

8 corn tortillas



Directions: Preheat a skillet over medium-high heat. Add the zucchini, wheat berries and onion to the oil and sprinkle with salt. Saute for about 7 minutes, until the zuchinni is lightly browned. Add the garlic and spices and saute for another 2 minutes.



Add the salsa verde and black beans. Cook for 5 more minutes.

Place tortillas in a moist paper towel and heat in a microwave for 1 minute on high. Serve with the Garlic-Lemon Yogurt (below).



Garlic-Lemon Yogurt:



1 c greek yogurt

3 cloves garlic

zest from 1/2 lemon

juice from 1 lemon (about 3 Tbs)

1/2 tsp honey



Scoop the yogurt into a small bowl. Use a microwplace to grate the garlic and lemon zest. Add the lemon juice and agave. Using a fork, mix well. Spoon over your tacos and enjoy!

Dinner time! Enjoy your Black Bean, Zucchini and Wheat Berry Tacos.

This recipe was adapted from one found in Appetite for Reduction. Yes, MaMa took a vegan recipe and made it non-vegan by using honey...just replacethe honey with agave nectar to make it vegan again. And yes, I'm a smart 2 year old!

Chicken Kabobs

Chili-Lime Chicken Kabobs
submitted by Brittany ~ The Sister’s Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion

6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.

We found this recipe at The Sisters Cafe blog... They have some yummy recipes that you should check out!

Crock-Pot Roast Beef

Ingredients:



Pot Roast



Baby carrots



Red Potatoes



1 package of onion soup mix



1 can of cream of mushroom with roasted garlic





Directions:



Throw everything together in a crock pot. Cut up red potatoes in half! Let it cook all day. I usually do high for 5-6 hrs.



I got this from a good from of mine. Its one of our favorites.

Ham and Cheese Sliders

Ham and Cheese Sliders

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Ingredients:

For the sandwiches:

24 slider rolls (mini Hawaiian rolls are also recommended, but I can’t find them in my area)

24 slices honey ham

24 small slices Swiss cheese

Mayonnaise

For the sauce:

1½ tbsp. yellow mustard

8 tbsp. butter, melted

1 tbsp. finely minced onion (or 2 tsp. dried minced onion)

½ tsp. Worcestershire sauce

Poppy seeds, for sprinkling

Directions:

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Source: slightly adapted from The Girl Who Ate Everything

Annies eats- check out some great recipes

hamburger

BBQ WEEK!!!

Here is one that we make alot when we do a bbq. I usually always make my hamburgers this way now. I cant ever go back to just a plain one anymore!

Things you ll need.

jalapenos

onion

cheese

hamburger meat

Directions

Prepare hamburger like normal.

slice up jalapenos, onion and cheese into small pieces.

Place in hamburger and mix it all together. Once the ingredients are mixed in with the hamburger meat. Flatten hamburger like normal into a circle.

your all ready to grill it up. After its done we usually add lettus, tomato, cheese and mayo as our topping.

Hope you try this one out. . Its that good. Sometimes i like to add green peppers too.

enjoy!

corn on the cob......

With summer quickly coming to an end my husband and I figured we should do a few more summer meals to finish off the summer. If you have yet to have a good summer bbq we are going to share several summer time favorites we found and encourage you to plan one last bbq!

Check back throughout the week to make sure you don't miss anything!

bbq corn on the cob......

Take your ear of corn and place it on a large piece of time foil. Drizzle corn with about 2 TB olive oil, and sprinkle generously with SUGAR, SALT, AND PEPPER. Wrap the corn by folding each end tightly to try to avoid any oil from leaking. Place on your grill and cook alongside any main dish you are grilling ( about 20 min on grill).

I promise you will not regret trying this!

Karla

Chicken Spaghetti

Our good friend Savannah over from Classy Clutter introduced me to this recipe and i am so glad she did. It was so good. I had 3 helpings myself. My husband loved it and so did everyone else.

Marsha's Chicken Spaghetti

3 to 6 lbs. Chicken Breast

1 Onion

1 1/2 cups chopped celery

1 Jar of pimentos

1/2 soup can of milk

1/2 tsp salt

2 cans black olives

1 can cream of mushroom soup

1 chopped bell pepper

2 Tbsp. butter

1 (16oz.) pkg angel hair spaghetti

4 cans mushrooms

1/2 lbs Velveeta cheese

Cajun Seasoning

Boil chicken until tender. Remove bones and reserve the stock. ( I always use boneless though) Saute the onion, celery, and pepper in butter until tender. Boil spaghetti in chicken stock. Do not drain all the way.. leave about a cup or so of the water. Remove from stove and add all the other ingredients, besides the Cajun Seasoning. Pour into a casserole dish, and sprinkle generously with cajun seasoning. Bake at 325 degrees for 30 minutes and Enjoy!

The Cajun Seasoning can be a little spicy so if you have little ones don't put to much because after it is cooked everyone can add as much as they want.

This is the Cajun Seasoning we get and it's Awesome!

You have to try this recipe. let us know how you like it once you try it!

texas road house rolls

Texas Roadhouse Rolls - Copycat Recipe

adapted from: Good Stuff Maynard

(Printable Recipe)

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar

2 quarts all purpose flour (7-8 cups)

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar. Add yeast, milk, sugar and enough flour to make a medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter, eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen.

*Jenn's Notes: I shaped my rolls by rolling out the dough into a rectangle, about 1/2-inch thick, then I folded the rectangle in half, making it about 1-inch thick. I used my rolling pin and rolled over the dough, ever so gently, just to seal the two halves together. I then used a dough scraper and cut the rolls into squares and placed those on my greased baking sheet. I cut the recipe in half and I got exactly 12 big rolls and baked them for 16-17 minutes. In order to get the 5-6 dozen rolls like the recipe states, you would have to make really small rolls.

Head on over to see more yummy recipes of Jenns. She has some pretty delicious recipes. Website found HERE

Ranch chicken tacos

Ingredients

• 1/2 cup ranch dressing
• 1/4 cup reduced-fat sour cream
• 1 (1 ounce) packet taco seasoning mix, divided
• 1 tablespoon mild chunky salsa
• 2 cups shredded rotisserie chicken
• 8 (6 inch) corn tortillas
• shredded lettuce
• 1 tomato, chopped
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• 1 avocado - peeled, pitted and diced (optional)
• 1 cup shredded Colby-Monterey Jack cheese

Directions

1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
2. Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
3. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Thanks to recipe.com for sharing this. This can be found HERE

Baja Grilled Chicken Wrap

Ingredients

• 1 pound boneless skinless chicken breasts, grilled, chopped
• 1 1/2 cups coleslaw blend (cabbage slaw mix)
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1/4 cup ranch dressing
• 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 1/2 cup grape tomatoes, quartered
• 4 (10 inch) whole wheat tortillas
• 1/2 cup your favorite salsa
• 1/4 cup KNUDSEN Sour Cream

Directions

1. Heat grill to medium heat.
2. Combine first 7 ingredients.
3. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
4. Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Found this recipe off recipes.com Cant wait to try this