Crock Pot Chicken (5 Ingredients)

Ingredients:

2-4 frozen boneless skinless chicken breasts

1 pkg. (8 oz.) cream cheese (let sit out to soften)

1 can cream of chicken soup

1 pkg. italian dressing seasoning (the dried kind in the packet)

Stir the cream cheese, cream of chicken, and seasoning together in the crockpot. Start it on low and let it sit in there for about 30 min so the cream cheese is softer to stir. Put the frozen chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. After the first two hours when the chicken is softer cut it up into strips for easier eating.

Serve with rice.

Crockpot Mac and Cheese (A Whisk and A Prayer)

Ingredients

1 1/2 cups milk

One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)

1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp

3 large eggs

1/2 tsp salt

3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)

1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)

Freshly ground black pepper to taste

1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

Penne with Two-Tomato Sauce (Rachel Ray)

10 20 30

Thanks for sharing Brenna! I can't wait to try this. :)

Ingredients

• Salt
• 1 pound penne
• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• ½ cup soft sun-dried tomatoes, chopped
• ½ to ¾ cup dry red wine
• One 28-ounce can crushed tomatoes
• ½ cup heavy cream (eyeball it)
• Freshly ground pepper
• 1 cup arugula, coarsely chopped
• 1 cup fresh basil, torn or shredded (about 20 leaves)
• Grated Asiago cheese, to pass around the table

Directions:

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sun-dried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
3. Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.