Crockpot Hash Brown Casserole

Yes, we've all had hash brown casserole but I guarantee this is the best. My favorite thing was being able to make it in the crockpot. This will be great for the holidays as it frees up the oven for a ham or turkey. Try this today & thank me tomorrow.

Ingredients
26-32 oz bag frozen hash browns
8 oz sour cream
10.5 oz cream of chicken soup
1/4 c onion, finely chopped
1 1/2 c shredded cheddar cheese
1/2 c butter, melted
Salt & pepper to taste

Directions
Spray inside of crockpot with cooking spray. In a large bowl mix all ingredients together. Dump hash brown mixture into crockpot. Cook on low for 4-5 hours. The casserole should be crispy on the sides & bubbly throughout. Enjoy!


Recipe courtesy Stockpiling Mom via Pinterest

Grilled Chicken with Lemon Basil Pasta

Wow! This was delicious! My husband went crazy over it!

Ingredients
2-4 grilled chicken breasts, sliced
1/2 - 1 lb penne pasta, cooked al dente
1/2 stick butter
2-3 lemons, juiced
3/4 c heavy cream
1/4 c half & half
1/2 c Parmesan cheese
Salt & pepper, to taste
10-15 fresh basil leaves, chopped (you can add more if you like)

Directions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside.  In same pot, melt butter over medium heat. Add lemon juice. Whisk together. Add cream & half & half. Whisk until hot. Add Parmesan cheese. Whisk until melted. Add salt & pepper. Add hot pasta water if needed to loosen the sauce. Add pasta & chopped basil. Stir well. Add sliced chicken. Yum!!!


Recipe adapted from Pioneer Women via Pinterest

Breaded Ranch Chicken Strips

My entire family loved these chicken strips. The original recipe was for whole chicken breasts but I knew my family would like them better as strips so I cut my chicken breasts.

Ingredients
1/2 c Panko bread crumbs
1/4 c Parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley ranch seasoning mix
6 tbsp butter, divided
2-3 chicken breasts (or more if you need them), I cut mine into strips

Directions
Melt 2 tbsp of butter in a shallow bowl. In another bowl combine Panko, Parmesan, garlic powder & ranch seasoning mix.  Dip chicken in butter then dredge in the breading mixture. Press breading onto chicken to coat.  Melt 4 tbsp of butter in a large frying pan over medium heat.  Place breaded chicken into pan. Cook until chicken is golden brown & juices run clear (turn chicken only once). I placed chicken on a plate covered in paper towels (to absorb any excess butter or juices). Note: I had to add additional butter to the pan while cooking the chicken so that it wouldn't burn.


Recipe adapted from Love Pomegranate House via Pinterest

Spinach and Parmesan Orzo Pasta

This was absolutely delicious. I made it as a side to go with our grilled steaks. It was so tasty.

Ingredients
4 tbsp butter, divided
1 c uncooked orzo pasta
14 oz water
2 tsp chicken bouillon
1 tbsp minced garlic
1 bag baby spinach
1/2 c Parmesan cheese
Salt & pepper , to taste

Directions
Melt 2 tbsp butter in a medium skillet over medium high heat.  Add the orzo & stir until lightly browned. Add the water & chicken bouillon. Bring to a boil. Cover. Reduce heat & simmer for about 15 minutes or until the orzo is tender & liquid is absorbed. While the orzo is cooking, prepare the spinach. In a large skillet melt 2 tbsp of butter. Add the garlic & sauté for about 1 minute. Add the spinach & a pinch of salt. Sauté until the spinach is wilted. Remove from heat. When the orzo is done, add the spinach & Parmesan cheese. Add salt & pepper to taste.


Recipe courtesy Life Tastes Good via Pinterest s

Pasta with Grilled Sausage & Veggies

I love summer for all of the yummy garden vegetable. There are so many ways to cook them & I love discovering new ways to serve them. Grilling the vegetables & Italian sausage & adding them to pasta is an amazing way to serve them. This dish was a hit.


Ingredients
Italian Sausage (hot or mild)
1 green bell pepper, seeded & halved
1 red bell pepper, seeded & halved
1 yellow squash, halved
1 zucchini, halved
1/4 c balsamic or Italian dressing
Spaghetti
Salt & Pepper
Parmesan cheese


Directions
Light grill. Place vegetables in a large bowl & pour dressing over. Baste until all the pieces are covered. Let the vegetables sit. Cook Italian sausage on the grill for 8 minutes, turn frequently. Add the vegetables, turn frequently. Baste the vegetables with the dressing while they cook. Continue to cook sausage & vegetables until cooked through (15-20 minutes). Remove from grill. Allow to rest. In a large pot cook spaghetti until al dente. Drain, reserving about 1 cup of the pasta water. Chop sausage & vegetables. Add into the spaghetti. Toss with 1-2 tablespoons of olive oil & enough of the reserved pasta water to moisten. Sprinkle with salt, pepper & parmesan cheese.




Recipe adapted from All You

Roasted Red Potatoes

Here is a gem that I had forgotten about. Made them last week to go with our grilled hamburgers. They are so simple but full of flavor.

Roasted Red Potatoes (click for recipe)

Dorito Chicken Casserole

 

This casserole was yummy & so easy. The entire family loved it.



Ingredients
2 c shredded cooked chicken
2 c shredded Mexican cheese blend, divided
10 oz can cream of chicken soup
1/2 c milk
1/2 c sour cream
1 can Ro-tel tomatoes, drained (I use my immersion blender so the kids don't see chunks of tomatoes)
1/2 packet taco seasoning or use my recipe for taco seasoning (click for recipe)
1 large bag Doritos, crushed
Shredded lettuce
Diced tomatoes



Directions
In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes & taco seasoning. Mix well. Grease a 2-quart casserole dish & add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos. Then add another layer of the chicken mixture. Top with remaining cheese & more crushed Doritos. Cover & bake at 350 degrees for 20-25 minutes or until bubbling hot. Remove from oven. Top with lettuce & tomatoes if desired.

Recipe courtesy: Pinterest

Turkey Hummus Wraps

I love a healthy, delicious wrap sandwich. These are great for lunch or a quick, no cook dinner. You can use any flavor of wrap that you would like. I love the spinach ones. This is versatile for kids & adults. You can cater to each person's taste. Enjoy!

Ingredients
Sandwich wraps (I used spinach - there are many options at your local store)
Turkey breast
Hummus (use mayo if you don't like hummus)
Lettuce
Tomatoes
Shredded mozzarella or cheddar cheese
Salt & pepper

Directions
Spread hummus all over wrap. Add turkey breast, lettuce, tomatoes, cheese, salt & pepper. Fold two sides in & then roll up. Stick toothpicks on each side then cut wrap sandwich in half.

French Dip Sandwiches

These sandwiches were absolutely delicious. The entire family loved them. I was hoping for enough leftovers to serve the next day, but there was very little. Next time, I will make them with a bigger roast.

Ingredients
2-3 lb beef roast
4 c beef broth
1 package dry onion soup mix
Provolone cheese slices
Sub or hoagie rolls

Directions
Place beef roast in crockpot. I buy whatever roast is on sale. Mix beef broth and dry onion soup mix. Pour over roast. Cook on low 7-8 hours. Shred roast with fork and return beef to crockpot for a few minutes. Slice hoagie/sub rolls. Add shredded beef. Top with provolone cheese slice(s). Broil open sandwiches in oven for a few minutes until the cheese melts. Serve with a side of au-jus, if desired.


Recipe adapted from Pinterest

Sweet Potato Wedges

These sweet potato wedges have become one of our favorite side dishes. We love sweet potatoes and never thought a little red pepper and Parmesan cheese would make them so tasty. Yum!

Ingredients
1 1/2 - 2 lbs sweet potatoes
Olive oil
Sea salt
Ground red pepper
Parmesan cheese

Directions
Cut sweet potatoes lengthwise into 3/4 inch wide sticks, then cut crosswise in half. Place sweet potato wedges into a large bowl. Drizzle with olive oil. Mix until potatoes are well covered with oil. Sprinkle with sea salt and ground red pepper (lightly unless you like really spicy). Mix well. Place wedges in a single layer on a cookie sheet. Bake at 425 degrees for 18 minutes then turn potatoes over and bake for additional 15 minutes or until crisp. Remove from oven and sprinkle with Parmesan cheese.


Recipe adapted from Kraft foods

Vegetable Minestrone Soup

Ingredients
1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Directions
Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.


Recipe adapted from Pinterest

Roasted Red Potatoes

 

 

 

I made these to go with our grilled hamburgers. They were a HUGE hit. My sister made them last week and they were a HUGE hit in her house too! These potatoes are a quick, go to side dish for those busy weeknight dinners.



 

Ingredients

Red potatoes, cubed (leave skins on)

Olive oil

1 packet dried Good Seasons zesty Italian dressing

Dried minced onion

Salt & pepper

Parmesan cheese

 

Directions

Preheat oven to 400 degrees. In a large bowl, toss potatoes with olive oil, Good Seasons, dried minced onion, salt and pepper. Place potatoes on cookie sheet. Bake for 35-40 minutes or until done. We like ours a little on the crunchy side. Sprinkle with Parmesan cheese before serving.

 

 

Recipe courtesy: Pinterest



Italian Sausage and Potato Soup

 

 

 

Wow! This soup was delicious. It smelled so good as it was cooking.

 

Ingredients

1 lb Italian sausage (can be sweet, mild or hot, link or ground)

1 onion, chopped

1-2 tbsp minced garlic

4 medium potatoes, cubed

2 c chicken broth

4 c water

1 bag of baby spinach

1 c heavy whipping cream

Salt and pepper

Red pepper flakes (optional)

Parmesan cheese

 

Directions

Brown sausage in pan until cooked. If using the links, cut into bite size pieces. Place sausage, onion, garlic, potatoes, chicken broth and water in crock pot. Add a little salt and pepper. Add red pepper flakes if you desire a little more heat. Cook on high for 3-4 hours. Turn the crock pot off and add the spinach. Wait 5 minutes. Add the whipping cream and stir well. Serve in bowls sprinkled with Parmesan cheese.

 

Garlic Brussels Sprouts

 

 

 

I grew up eating Brussels sprouts and love them. Most people find it strange that we eat them. I found a recipe on Pinterest for roasted Brussels sprouts so I tweaked it slightly. They were delicious.

 

Ingredients

1 lb frozen baby Brussels sprouts (or fresh if in season)

2-3 tbsp minced garlic

1/2 c water

2 tbsp olive oil

1/2 tsp sea salt

1/2 tsp black pepper

Parmesan cheese

 

Directions

Move oven rack to upper third and preheat oven to 425 degrees. Mix all ingredients, but the Parmesan, in a large bowl. Pour into a 9x13 baking dish. Make sure the sprouts are in a single layer. Bake for 25 minutes. Toss the sprouts. Bake for an additional 20-25 minutes until caramelized. Remove from oven and sprinkle lightly with Parmesan cheese.

 

 

Recipe adapted from: Pinterest



Amish Breakfast Casserole

My friend, Carolyn sent this recipe to me. It looks like the perfect thing for Christmas morning! And for all my gluten free friends, this one is for you too.

Ingredients

1 pound bacon, diced

1 medium sweet onion, chopped

6 eggs lightly beaten

4 c frozen shredded hash brown potatoes, thawed - I used Ore-Ida

2 c (8 ounces) shredded cheddar cheese - I used sharp

1 1/2 c (12 ounces) 4% cottage cheese

1 1/4 c shredded Swiss cheese

Directions

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13in. x 9in. baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 12 servings.

 

Note from Carolyn: It is gluten-free and we serve with blueberry muffins (which aren't gluten-free) and fresh fruit. Leftovers are yummy the next day.

 

 

Recipe courtesy: Carolyn B of Georgia

Italian Crock Pot Chicken

I found this recipe on Pinterest. It was absolutely delicious. I recommend everyone try this one. You won't be disappointed. My husband & kids also loved it.

Ingredients
4 boneless skinless chicken breasts
16 oz bottle of Italian dressing
1/2 c Parmesan cheese
Italian seasoning
4-6 potatoes, peeled or unpeeled, quartered
1/2 - 1 bag baby carrots

Directions
Spray crock with cooking spray. Squirt a small amount of Italian dressing on the bottom of crock. Place 2 chicken breasts on bottom of crock.  Add some Italian dressing & half of the Parmesan cheese. Sprinkle with Italian seasoning. Add next 2 chicken breasts (don't place them directly on top the other chicken breasts). Add some Italian dressing & rest of Parmesan cheese. Add carrots. Sprinkle with Italian seasoning. Place potatoes on top. Pour remaining Italian dressing on potatoes & sprinkle with Italian seasoning. Cook on low for 6-8 hours.

Recipe courtesy: Pinterest

Ham & Cheese Crescent Roll-Ups

My sister made these & sent me the recipe. The family loved them. They are quick & perfect for those nights when the family is running all over town for baseball, soccer, dance, etc. Add some soup & you have dinner.

Ingredients
1 can (8 oz) refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips
Directions
Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Recipe courtesy: Becky F of Kentucky

Easy Company Chicken

Ingredients
6 large chicken thighs
1 can of Progresso Creamy Mushroom Soup (18-oz) (gluten free)
1 1/2 c plus 1/2 c shredded cheddar cheese
1.25 oz package of taco seasoning
1/2 c milk
2 cups of crushed crackers (used Blue Diamond Nut Thins Country Ranch) (gluten free)

Directions
Preheat oven to 375 degrees. Place chicken in an 8x11 baking dish. In a medium bowl, stir together the soup, 1 1/2 cups of cheese, taco seasoning, and milk. Spoon the mixture over the chicken. Sprinkle with crushed crackers. Cover the pan with foil and bake the casserole at 375 degrees for 40 minutes. Remove foil and sprinkle the casserole with the remaining 1/2 cup of cheese. Return the dish to the oven to bake for 10 minutes more, or until cheese has melted.

**Rice would be an excellent side dish to soak up the yummy soupy goodness of the sauce.


Recipe courtesy: Carmen O of Georgia

Chicken Tortilla Soup

Ingredients
2-3 cups raw chicken, cut into pieces
1 can diced tomatoes with green chiles
1 8 oz can tomato sauce 
2- 14.5 oz can chicken broth
1 can cheddar cheese soup
2 cups carrots, chopped
1/2 bag frozen corn
1 large onion, chopped
2 cloves garlic, minced
1/4 tsp cumin
1/2 tbsp chili powder
Handful of cilantro handful, chopped
Salt and pepper, to taste
2 c cooked rice
Shredded cheddar cheese
Tortilla chips

Directions
Combine all ingredients in slow cooker (except garnishes). Cook on high 5-6 hours or on low for 8. Serve with shredded cheddar cheese & tortilla chips.


Recipe courtesy: Chrissy K of Ohio

White Pizza

White pizza is by far my absolute favorite kind of pizza. I grew up in Ohio & could find white pizza in almost every pizza shop. When I moved to Georgia it could not be found anywhere so of course I had to start making my own. Thanks to my brother (who was once a pizza shop guy) for teaching me how to make pizza!

Ingredients
Click for my pizza dough recipes: whole wheat using a KitchenAid mixer or white flour using your hands
Olive oil
Italian seasonings
Garlic salt
Parmesan cheese
Shredded mozzarella cheese
Banana pepper rings (mild or hot)
Black olives

Directions
Make pizza dough. Coat pizza pan(s) heavily with shortening (do not substitute the shortening, it gives a brown crunchy crust). Pat dough into pizza pan(s). Drizzle lightly with olive oil. Evenly smooth the olive oil with the back of a spoon. Sprinkle with Italian seasonings, garlic salt & Parmesan cheese. Then top with mozzarella cheese. Add banana pepper rings & black olives. Lightly sprinkle the top with juice from the banana peppers. Bake at 450 degrees for 10-12 minutes.