Lime Cilantro Rice-Chipotle style

Ingredients:

1 teaspoon vegetable oil or 1 teaspoon butter
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 lime

Directions:

1 In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted.

2 Add rice and lime juice, stir for 1 minute.


3 Add water and salt, bring to a full rolling boil.


4 At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes.


5 Add in the cilantro and fluff rice with a fork.

Hi!  This is Angie Scott....I still check this blog often to look for new recipes...thank you for continuing to add fun recipes to it.  Thought I'd share one that is so easy and can be made in the crock pot.  By no means is it a fancy meal, but it is quick, easy and tasty!  

Cheesy Chicken Tater Tot Casserole {Slow Cooker}

 Ingredients:

1 (32 oz.) bag frozen tater tots

1 (3 oz.)bag bacon pieces

1 pound boneless, skinless chicken breasts, diced

2 cups shredded cheddar cheese

3/4 cup milk

salt & pepper, to taste

 

Directions:

Spray slow cooker with nonstick cooking spray.

 Layer half of the frozen tater tots on the bottom of the slow cooker.

Sprinkle with 1/3 of the bacon pieces.

Now top with 1/3 of the shredded cheese.

 Add diced chicken on top.  Season with salt & pepper.

Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.

 Put the rest of the frozen tater tots on top.

Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.

 Pour 3/4 cup milk all over the top.

 Cover and cook on low about 4-6 hours.

 Note: Some slow cookers run at different temperatures. If you are using an older slow cooker (older than about 6 years old), your cooking time may take longer. Newer models run a bit hotter so keep an eye on this around the 4 hour mark.  You want to make sure the chicken is cooked thoroughly (to 165F degrees).

 

Cook's Note: This recipe is designed to be made in a slow cooker. If your only choice is to make it in the oven then you will need to thaw partially thaw the tater tots first. Spray a 9x13 baking dish with nonstick spray. Then layer ingredients into baking dish. Cover with aluminum foil and bake for about an hour to an hour and a half.

 Also, use any kind of bacon you want with this. If you have some fried bacon or microwave bacon - that all works just fine too!

 

Enjoy!

Donut Muffins...yum!

Sandwich Bake

Serves: 6

Cooking Time: 40 min

Served with veggies and dip, chips, and fruit...great, easy dinner.

What You'll Need:

• 1 (8-ounce) container refrigerated crescent rolls
• 8 slices deli turkey (about 1/2 pound)
• 8 slices deli ham (about 1/2 pound)
• 12 slices deli hard salami (about 1/2 pound)
• 8 slices cheese (about 1/2 pound) (swiss or provolone or I used shredded mozzarella) 
• 1 (12-ounce) jar roasted peppers, drained (patted as dry as you can)
• 4 eggs, beaten
• Italian seasoning to taste
• jar of pasta sauce (optional)

What To Do:

1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
    
2. Place 1 square of dough into an 8-inch square baking dish (sprayed w/ cooking spray); using your fingertips, press dough to fit bottom of dish.
    
3. Layer with half the turkey, ham, salami, cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meats, cheese, and peppers.
    
4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough, sprinkle with Italian seasoning. and cover lightly with foil.
    
5. Bake 20 minutes, remove foil, turn oven to 375 and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve (may be a little liquid at bottom from peppers and greased pan but if eggs are solid throughout you're good.  Serve with warmed pasta sauce to dip or pour over serving. 
   

Baked Potato Soup-Gluten Free

Ingredients:

10 or so medium sized red potatoes

Canola Oil

Salt

Pepper

Dried Thyme

1 package bacon 

1 yellow onion

4 garlic cloves

1 stick butter

4 cups each of GF chicken stock and whole milk

2 cups shredded cheddar cheese (plus extra for toppings)

2 Tablespoons corn starch

Toppings (optional): chives, sour cream, shredded cheese

Directions:

Preheat oven to 375

Wash potatoes. Take about 1/2 the potatoes and boil them till tender.  The skin will peel off and you'll mash the inside.  The other 1/2 of the potatoes chop into bite size pieces.  Toss in canola oil, salt, pepper and dried thyme. Roast on sprayed cookie sheet till tender.

Meanwhile, in soup pot cook bacon till crispy, place on paper towel lined plate.  When cool, crumble.

Add one chopped onion and four minced cloves of garlic to the bacon grease. Cook until softened. 

Add one stick of butter.  Stir until melted.

Add four cups of chicken broth and four cups of whole milk to the sauteed onions/garlic. Add the diced and mashed potatoes.

Heat soup, but don't boil.

Add two cups of cheddar cheese and heat until melted.

Combine two tablespoons of cornstarch and two tablespoons of broth or water in a small bowl and stir to combine. Add this slurry to the soup and stir until soup thickens.

Optional: partially blend this soup if you like it extra thick.

Top with a dollop of sour cream, chives, shredded cheese and bacon crumbles. 

Spinach Artichoke Dip Pasta (make as side to steak, fish or chicken)

Spinach Artichoke Dip Pasta

By HeatOvenTo350Published 05/11/2011

Ingredients

• 1 (13oz) box shell pasta
• 1 teaspoon butter
• 2 teaspoons minced fresh garlic
• 1 8 oz package reduced fat (not fat free) cream cheese
• 1/2 cup milk
• 1/2 cup reduced fat sour cream
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 14 oz can artichoke hearts (packed in water), drained and chopped
• 1 9 oz package frozen spinach, thawed and squeezed dry in a clean towel
• 1/2 cup shredded parmesan cheese
• 1 cup chopped cooked chicken (optional)
• Additional Parmesan for serving

Instructions

1. Cook pasta according to package directions.
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, Parmesan cheese and chicken (if using).
3. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

(We cut this in 1/2 for just the 3 of us)

Read more: http://www.heatovento350.com/2011/05/spin-art-pasta.html#ixzz2tLUoDUqB

Crock Pot Chicken Taco Chili- GF

Ingredients: 

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Directions: 

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream