Broccoli Rice & Cheese with Chicken

Ingredients:

• 2 chicken breasts or 4 thighs
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp onion
• 1/2 tsp garlic
• 1/2 cup water
• 1 1/2 cup white or brown rice
• 1 onion, diced
• 1 can cream of celery or cream of mushroom
• 1 1/2 cup chicken broth
• 1 cup milk
• 4 cups broccoli florets (I always add more!)
• 1 cup Velveeta, cubed
• 1 cup cheddar cheese

Put the chicken into the crock pot and season one side with the salt, pepper, onion, and garlic. Add 1/2 cup of water. Turn the crock pot on high for 1 hour. After one hour use tongs or two forks and pull the chicken gently apart until it is shredded.

Add to the crock pot the diced onions, rice, cream of celery or mushroom, chicken broth, milk, and broccoli. Mix thoroughly. If you are going to be home while this cooks, then set the timer for 2 hours on high and then add in the cheese and mix again and cook on high for 2 more hours. If you are not going to be home, add the cheese with the other ingredients and mix very well. If you are not home, cook on high for 4-5 hours or low 7-8 hours. I set the timer for 4 hours, then let it continue on low.

This dish is so filling and tastes amazing. One bowl with all the food groups too!

Yields: 10 servings

Nutritional Facts on the Broccoli Rice & Cheese with Chicken

Calories 307

• Calories from Fat 90
• Total Fat 9.97g 15%
  • Saturated Fat 4.826g 24%
  • Polyunsaturated Fat 1.426g
  • Monounsaturated Fat 2.944g
• Cholesterol 53mg 18%
• Sodium 1322mg 55%
• Potassium 395mg
• Total Carbohydrate 30.34g 10%
  • Dietary Fiber 3g 12%
  • Sugars 4.77g
• Protein 23.62g
  • Vitamin A 6%
  • Vitamin C 54%
  • Calcium 26%
  • Iron 8%

Calorie Breakdown:

• Carbohydrate (40%)
• Fat (29%)
• Protein (31%)

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Chicken Parm in a Pot

Ingredients:

• 2 chicken breasts
• 2 eggs
• 1 cup bread crumbs
• 1 cup olive oil
• 1 box pasta
• 2 cups tomato sauce
• Crap load of cheese

Grab a bowl, cracked 2 eggs into it, add a dash of salt, pepper, & garlic powder. Grab another flatter dish (pie pans work great) and toss your bread crumbs into it. At this point, either dice up your raw chicken breasts in 1″ cubes or leave whole.

Start a quart pot with enough water for your pasta, add a tish of salt to the water. Preheat your sauce pan with the olive oil on medium heat.

Dip the chicken breasts into the egg bath then coat generously in the bread crumb mixture. Gently drop the chicken breasts cubes or whole breasts into the olive oil. Cook for 3-4 minutes on each side. If your chicken breast is still whole, make sure it is not pink in the center. Remove from the oil once completely cooked throughout. At this point, if your chicken breast is still whole, go ahead and cut it up into 1″ chunks.

Once the water starts boiling in your quart pot, add the pasta and follow the directions for cooking the pasta. Drain the pasta when done, but do not rinse.

Throw the pasta back into the pot once it has been drained. Add the chicken breasts and tomato sauce, stir completely. Add the cheese and give it another great stir.

I enjoy this meal with either a large glass of milk or pinot noir, depending on my mood. Enjoy!

~~Wish I would have taken pictures. Next time!~~

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Pancetta Mashed Potatoes

These potatoes are a sure crowd pleaser and are so good, you will have to exercise for a week after eating them. Enjoy!

Ingredients

10 lbs potatoes, cubed with skins on
1 lb pancetta or bacon, cooked & crumbled
1 bunch scallions, chopped
1/2 cup parsley, dry or fresh
1 stick butter or margarine
16 oz sour cream, light
1 cup milk
8 oz cream cheese, light
16 oz Velveeta (1/2 loaf)
8 oz sharp cheddar cheese
8 oz Asiago cheese
8 oz shredded 4-cheese Mexican cheese
1 Tbsp garlic salt
1 Tbsp onion powder
1 Tbsp pepper

Directions

Put all the potatoes in a large stock pot and cover with water then cook on high. Once the water starts boiling, salt the water. Once a fork goes through the potatoes easily, drain the potatoes and return the potatoes to the stock pot.

Add the butter, cream cheese, and spices and start mashing potatoes with a hand masher. Add in the milk, sour cream, scallions, and parsley and keep mashing. Once the potatoes are creamy, but slightly lumpy, add in all the cheeses. Save 1 cup of the Asiago cheese.

If making ahead of time, transfer the potatoes to a casserole dish and top of with the remaining Asiago cheese. May refrigerate up to 72 hours or freeze for up to 4 months. To warm up, heat in the oven at 375 for 30-40 minutes.

If eating right away (my personal favorite) transfer to a serving dish and top with the remaining Asiago cheese.

Serves: 18-20 (makes great leftovers too!!)

Pancetta Mashed Potatoes

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Ham and Cheese Casserole for Those Who Hate Veggies

• 1 cup chopped ham
• 1 can whole corn, drained
• 1 can cream of chicken
• 1 can cream of onion
• 2 Tbsp sour cream
• 1/2 cup water
• 1 cup cheddar cheese
• 1 Tbsp dried parsley
• 1 Tsp each of garlic salt, onion powder, Italian seasonings, pepper
• 3 cups cooked egg noodles

While the egg noodles are boiling in salted water, preheat the oven to 375 degrees. In a large mixing bowl, mix together all of the other ingredients. Boil the egg noodles for 8-10 minutes, drain. Mix the egg noodles into the mixture and then spread into a casserole dish. Bake for 35-45 minutes.

Prep time: 15 minutes

Bake time: 45 minutes

Servings: 6

Ham & Cheese Casserole

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