Make Again Monday: Chicken Mozzarella with Pasta

Simple yet delicious pasta that can easily be doubled. Next time I might add a bit more sauce to the pasta, we tend to like more sauce than less with our noodles.

To see the recipe and original post click here.

Enjoy!!!

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Tater Tot Cups

Need a delicious side dish or need a tasty appetizer? These easy tater tots cups will do the job. Crispy tater tots are filled with gooey cheese, crispy bacon and creamy sour cream. If I had some green onions, I would have sprinkle some on top.

This is the kind of recipe where you can get creative and fill the tater tots cups with whatever toppings you desire. 

Tater Tot Cups

Ingredients:

• 48- 60 frozen tater tots
• 3 ounces cheddar cheese, shredded
• 1/2 cup sour cream
• 4 slices turkey bacon, cooked and crumbled
• 1 green onion, green part sliced

Directions:

1. Preheat the oven to 450º F. Spray a muffin tin with cooking spray.
2. Place 4-5 frozen tater tots in each muffin cup.
3. Bake for 10 minutes and remove the muffin tin.
4. Spray the bottom of a shot glass with cooking spray. Place the shot glass into a muffin cup and twist until the edges of the tater tots are close to the top of the muffin cup. Repeat with all of the muffin cups.
5. Return the pan to the oven and bake for an additional 15 minutes or until golden brown.
6. Sprinkle the cheese evenly between the muffin cups, about 1 tablespoon per cup. Bake for 4-5 minutes or until the cheese has melted.
7. Top the tater tots with the bacon and green onions. Serve immediately. 

Enjoy!!!

Notes:

You want the shot glass to fit into the muffin cup with a little gap between the glass and sides of the muffin cup.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 140
Total Fat		8.8g
Saturated Fat		4g
Trans Fat		0g
Polyunsaturated Fat		1g
Monounsaturated Fat		2g
Cholesterol		19.3mg
Sodium		262.4mg
Total Carbohydrates		10.4g
Dietary Fiber		1g
Sugars		0.9g
Protein		3.8g
Calcium		6.2%
Iron		2.4%
Potassium		226.8mg
Vitamin A		0%
Vitamin C		4.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from the feathered nester.

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Cream Cheese and Olive Dip

 

This dip is for all of my olive lovers, green olive lovers that is. A creamy and salty dip that is very versatile. I originally served this dip with some pita chips. I also used it to jazz up my carrots and bell peppers that I eat for lunch. It was a nice "treat" to eat them with this delicious dip instead of plain like I normally do. One of my girls used it to make a sandwich. So many uses for this delicious dip that didn't last very long in my house.

Cream Cheese and Olive Dip

Ingredients:

• 16 ounces cream cheese, room temperature
• 1 cup sliced green olives with pimientos
• 3 tablespoons mayonnaise
• 3 tablespoons olive brine from the jar

Directions:

1. In a large bowl, using an electric mixer, beat the cream cheese, mayonnaise and olive brine together until well mixed.
2. Fold in the sliced olives.

Nutrition Facts
Servings: 16
Amount Per Serving
Calories: 108
Total Fat		10.8g
Saturated Fat		6.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		30.8mg
Sodium		300.2mg
Total Carbohydrates		2.2g
Dietary Fiber		0g
Sugars		1g
Protein		1g
Calcium		2%
Iron		0%
Potassium		0mg
Vitamin A		4%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

Enjoy!!!

*Adapted from Southern Mom Loves.

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Make Again Monday: Pancake Muffins with Sausage

 

Pancakes, sausage and muffins all combined into one. Drizzle with a bit of maple syrup and you have one delicious breakfast. A breakfast that I might have to double next time because they never last long in my house.

To see the recipe and original post click here.

Enjoy!!!

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Happy 4th!

 

This Fourth of July is going to be pretty typically for us. Hopefully I will get some time to enjoy a cold craft beer or two. I hope you and your family will be able to enjoy some good food, good company and have a relaxing day.

Happy Fourth of July!

Enjoy!!!

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Crock Pot Italian Chicken Sandwiches

 

During the school year I always plan lunches to make on the weekend. However, I never seem to make them because we are busy or I just do not want to cook 3 meals a day. I'd rather spend some time relaxing before the next week starts. In the summer when school is out, I have much more time and actually make  meals for lunch.

This chicken was easy to prepare, I did have to get it going before my morning workout and have a bit of a later lunch since it takes 6 hours on low. It would also make a good dinner with a salad on the side. 

The original recipe used frozen garlic bread, but I wanted to make my own garlic bread. I used sourdough bread because it is my favorite and I knew it would hold up well to the chicken in the middle.

Crock Pot Italian Chicken Sandwiches

Ingredients:

Italian Chicken

• 1 1/2 pounds boneless skinlesss chicken breasts
• 1/2 cup Italian dressing
• 2 tablespoons tomato paste
• 1 teaspoon granulated sugar
• 1/4 teaspoon red pepper flakes
• 15 ounce can petite cut diced tomatoes, well drained
• 1 tablespoons dried basil
• 4 slices provolone cheese

Garlic Bread

• 8 slices sourdough bread
• 4 tablespoons unsalted butter, room temperature
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley flakes

Directions:

1. Place the chicken into a crock pot and place the drained tomatoes on top.
2. In a small bowl, whisk together the Italian dressing, tomato paste, sugar and red pepper flakes. Pour the mixture over the chicken and tomatoes.
3. Cover the crock pot and cook on low for 6 hours.
4. Remove the chicken and shred using two forks. Return the chicken to the crock pot and stir.
5. Turn the oven to broil. Place a silpat onto a baking sheet.
6. In a small bowl, stir together the butter, garlic powder and parsley. Spread the mixture onto one side of all bread slices. Place the bread butter side up on the prepared baking sheet.
7. Broil until toasted to your liking, about 3-5 minutes. 
8. Remove the baking sheet from the oven and turn the bread slices over and top 4 of the slices with a piece of cheese. Remove the other 4 slices from the baking sheet.
9. Return the baking sheet to the oven to melt the cheese, about 1-2 minutes.
10. Add desired amount of chicken to the garlic bread slices with cheese and top with remaining garlic bread slices.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 713
Total Fat		30.8g
Saturated Fat		12g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		2g
Cholesterol		45mg
Sodium		1059mg
Total Carbohydrates		59.1g
Dietary Fiber		1.7g
Sugars		8.7g
Protein		48.4g
Calcium		2.8%
Iron		20.2%
Potassium		333.6mg
Vitamin A		5.1%
Vitamin C		1.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Foodtastic Mom.

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Make Again Monday: Sausage Hash Brown Balls

I had planned to make these to use up a partial bag of shredded hash browns. However, when I went to make them for breakfast, I realized I did not have shredded, but cubed. Since I had already defrosted the sausage, I decided to make them with the cubed hash browns and see how it worked. While technically it did work, some of the balls did not stay together well and fell apart. They were still delicious, but I would not recommend using the cubed hash browns and stick with the shredded.

To see the recipe and original post click here.

Enjoy!!!

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