Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken adapted from Crock Pot Girls
4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
2 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
Directions:  Pour the olive oil on bottom of the crock pot.  Place chicken breasts in, salt and pepper each breast.  Put sliced onion on top of chicken.  Then put in all the dried herbs and garlic cloves
Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta.

Here's what you'll need:

Slice up an onion. (I left mine in rings)

Chop up the garlic cloves.

Put the seasoned (salt and pepper) chicken down in the crockpot.  Cover with onion and garlic.

Add the herbs.

Add the balsamic vinegar.

Add the diced tomatoes.

Cook for 4-6 hours. 

I took my chicken out and diced it up in to chunks and then returned it to the crock pot.

Serve over angel hair pasta.

Here's what you'll end up with:

Our Thoughts:
Once again, here is another easy crock pot meal.  I've seen this meal floating around the internet for a couple of weeks and thought I'd give it a try.

To be honest, it wasn't my favorite.  I really just thought it was OK.  The reason I'm posting it, though, because all three of my kids ate this dish and, as I've said before, that is always a success!  Caleb and Gracie even ate it again today for lunch . . . that never happens!

Scott and I actually thought the dish was a little bland with a tinge of tanginess from the vinegar.  I would definitely recommend serving it over pasta as the sauce of the vinegar and tomatoes really got soaked up by the angel hair pasta. 

Hope you enjoy!
April

Turkey Spaghetti Pie

Turkey Spaghetti Pie adapted from Everyday Light Meals
6oz uncooked spaghetti
5 Tbsp grated Parmesan cheese
1/2 cup egg substitute
3/4lb lean ground turkey breast
1 medium onion, chopped
1/2 medium green pepper, chopped
1 1/2 cups meatless spaghetti sauce
1 cup fat-free cottage cheese
1/2 cup shredded part-skim mozzarella cheese

Directions:  Cook spaghetti according to package directions.  Drain well and cool to room temperature.  In a bowl, combine the spaghetti, Parmesan cheese and egg substitute.  Transfer to a 9 inch pie plate coated with nonstick cooking spray and form into a crust; set aside. 

In nonstick skillet over medium heat, cook turkey, onion and green pepper until turkey is no longer pink; drain.  Add spaghetti sauce; heat through.  Spread cottage cheese over crust; top with turkey mixture.

Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with mozzarella cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 5 minutes before cutting.

Nutrition Facts
One serving (1 wedge) equals
Cal 274
Fat 11g (4g sat fat)
Cholesterol 57mg
Sodium 710mg
Carb 19g
Fiber 2g
Protein 25g

Diabetic Exchanges:  3 lean meat, 1 starch, 1 vegetable

Modifications:
-I just used 3 whole eggs instead of egg substitute (not calculated in the above nutrition facts)
-I did not use a green pepper.
-I did not use the shredded mozzarella cheese.

Here's what you'll need:

Preheat the oven to 350 degrees.

Chop an onion.

Brown the ground turkey.

Cook the spaghetti according to package instructions.

Add the onions to the ground turkey

Add the spaghetti sauce to the turkey to warm.

In a separate bowl, pour the Parmesan cheese.

Add the eggs or egg substitute.

Drain the spaghetti, add to the egg/cheese, and mix.

Pour into a coated 9 inch pan.

Spread the cottage over the spaghetti.

Add the meat mixture on top.

Pop in the oven for about 20 minutes.

Sprinkle Parmesan cheese on top.

Here's what you'll end up with:

Our Thoughts:

My family loved this dish!  Kanin had 3 helpings and even pick Gracie ate it.  The cottage cheese really added an extra gooeyness to the dish but you could also substitute ricotta.

The 2 things I would do different is that I would add more sauce and I would mix everything together and then pour it into the baking dish.  Other than that, I wouldn't change a thing.

Hope you enjoy!

April

Zesty Chicken Tortellini Soup

Zesty Chicken Tortellini Soup adapted from Taste of Home
4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1 1/2tsp dried parsley flakes
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1/2 tsp poultry seasoning
1/2 tsp pepper
2 1/2 cups frozen cheese tortellini

Directions:  In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat.  Add chicken and poach, uncovered for 25-30 minutes.  Remove chicken; cool slightly.

Add carrots, celery, onion, soup mix, parsley and seasonings to broth.  Bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Cool soup.  Meanwhile, remove chicken from bones; coarsely chop chicken; discard bones.  Add cheese tortellini and chicken to soup.  Transfer to freezer containers; freeze for up to 3 months.

To use frozen soup; Thaw in the refrigerator overnight.  Place in a saucepan and bring to a boil.  Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender.

Modications:
-I added a couple gloves of minced garlic.
-I used fresh tortellini instead of frozen tortellini.

Here's what you'll need:

Put the chicken and beef broth in a Dutch oven to boil.  

While the broth is coming to a boil, chop up the garlic, celery, carrots, and onion.

Once the broth starts to boil, put the chicken in it and turn it down.  Simmer for 20-25 minutes.

Once the chicken has poached for 20-25 minutes, pull it out and set it aside.  

Add the garlic, celery, carrots, onion soup mix, and onion to the broth.  Cover and bring to a boil until the veggies are soft.

Dice up or shred the chicken and add it back to the broth.

Once the chicken has warmed back up a bit, add the tortellina.  Cook according to package directions.

Here's what you'll end up with:

Our Thoughts:

This soup was so good and it was perfect for a chilly day.  The onion soup mix really added that extra kick of salty, onion flavor and it combined great with the broth.

The celery and carrots added a great texture to the soft tortellini.

I put the leftovers in a container and will definitely be pulling it out of the freezer on one of those nights that I can't figure out what to make.

Hope you enjoy!

April

Turkey Macaroni Casserole

Turkey Macaroni Casserole adapted from Mr. Food
1 pound ground turkey
1 medium-sized green bell pepper, chopped
1 cup sliced onion rings
1 (15-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/8 teaspoon garlic powder
8 ounces (2 cups) elbow macaroni
1/2 cup milk
1 large egg, beaten
1/2 to 1 cup (2 to 4 ounces) shredded mozzarella
Instructions
1.In a medium skillet, combine turkey, green pepper, and onion rings; cook until turkey is no longer pink and green pepper is tender.

2.Add tomato sauce, salt, Italian seasoning, oregano, black pepper, and garlic powder. Bring mixture to a boil, reduce the heat, and simmer for 20 minutes.

3.Meanwhile, in a large pot of boiling water, cook macaroni to desired doneness; drain.

4.Preheat oven to 350 degrees F. Blend milk and egg in a medium bowl. Add macaroni and meat mixture; mix well.

5.Place mixture in a greased 2-quart casserole, top with mozzarella cheese, and bake until heated through, about 20 minutes. Let stand for about 5 minutes for easier serving.

Here's what you'll need:

Chop up a green pepper.

Slice up an onion into rings.

Preheat the oven to 350 degrees.

 Put the ground turkey on to brown.

Put the pasta on to cook.

 

Add the green peppers and onions to the turkey.

Once the turkey is brown, add the tomato sauce and the herbs.

Drain the pasta.

Mix an egg and the milk together.

Add the pasta.

Add the meat mixture.

Put the mixture into a greased baking dish.

Spread cheese over the top.

Put into the oven for 20 minutes or so.

Here's what you'll end up with:

 Our Thoughts:
This was an easy meal that would be great in a pinch or if you just haven't quite made it the grocery store this week!  You could add any vegetable that you have available such as shredding up some carrots or zucchini, any type of cheese, and any herbs that you wish.

I used ground turkey but, of course, you could use ground turkey or pork, as well.


Hope you enjoy!
April