Cock Pot Bowtie Lasagna

All the flavors of a lasagna in a delicious crock pot meal. This dish calls for cottage cheese, but you could always use the more classic, ricotta cheese if desired. 

Cock Pot Bowtie Lasagna

Ingredients:

• 16 ounces bowtie pasta
• 1 pound ground turkey
• 1 small yellow onion, diced
• 1 clove garlic
• 24 ounces pasta sauce
• 1/2 teaspoon Italian seasoning
• black pepper, to taste
• 16 ounces cottage cheese
• 4 ounces mozzarella cheese, shredded
• 1/4 cup shredded parmesan cheese

Directions:

1. In a large pot, cook the pasta according to the package directions until al dente. Drain well.
2. Meanwhile, in a large skillet, cook the ground turkey and onions, until turkey is completely cooked. Add in the garlic and cook for 1 minute. Stir in the pasta sauce, Italian seasoning and black pepper.
3. Lightly grease a crock pot and place half of the ground turkey mixture in. Top with half of the noodles, followed by half of the cottage cheese, mozzarella cheese and parmesan cheese.
4. Repeat the layers.
5. Cover the crock pot and cook on low for 3 1/2-4 hours or on high for 1 3/4-2 hours.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 429
Total Fat		10.3g
Saturated Fat		4.2g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		48.3mg
Sodium		1118.9mg
Total Carbohydrates		57.3g
Dietary Fiber		5.1g
Sugars		11.9g
Protein		29.5g
Calcium		18.9%
Iron		13.2%
Potassium		218.9mg
Vitamin A		0.3%
Vitamin C		21.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Recipes that Crock.

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Baked Pumpkin Cream Cheese French Toast

 

This whole getting dark earlier at night and staying dark longer in the morning is making it harder to get good photos. I only use natural light or the over head lights in my house. I do not have any photo lights that I use. So sometimes my pictures come out a bit dark like this one. I guess that only gives me a good reason to make this one again and soon.

Pumpkin and cream cheese is a delicious flavor combination. French bread slices are sandwiched together with a cream cheese mixture and then coated in a pumpkin mixture. It can either soak overnight for an easy breakfast in the morning or soak for 30 minutes and then baked. 

Baked Pumpkin Cream Cheese French Toast

Ingredients:

• 16 ounce loaf French bread
• 2 tablespoons unsalted butter, sliced into 8 pieces

Cream Cheese Mixture

• 8 ounces cream cheese
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Pumpkin Mixture

• 4 eggs
• 1 cup half and half
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree

Directions:

1. Spray a 9x13 inch backing dish with cooking spray.
2. Slice the French bread into 16 slices and set aside.
3. In a large bowl, using an electric mixture, beat the cream cheese until smooth. Add in the powdered sugar and vanilla and beat until mixed.
4. In another large bowl, lightly whisk the eggs. Add in the half and half, granulated sugar and all of the spices. Whisk until well combined.
5. Divide the cream cheese mixture evenly between 8 slices of bread and spread into an even layer. Place another slice of bread on top.
6. Place the cream cheese stuffed bread into the prepared baking dish.
7. Pour the pumpkin mixture over top of the French toast. If baking in the morning, let the French toast sit for a few minutes and then flip each one over. Place a slice of butter on top of each French toast. Cover with aluminum foil and refrigerate overnight.
8. In the morning remove the baking dish and set on counter. Preheat the oven to 400º F.
9. Bake uncovered for 25-30 minutes or until golden brown and baked through.
10. If baking the same day, allow to sit for 15 minutes and then flip each one over and allow to sit for another 15 minutes.
11. Meanwhile, preheat the oven to 400º F. 
12. Bake for 20-25 minutes or until golden brown and baked through.

Enjoy!!!

Notes:

It might be a tight fit putting all 8 cream cheese stuffed French toasts into the baking dish. It is fine, just squish them all in.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 319
Total Fat		14.9g
Saturated Fat		8.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		115mg
Sodium		400.6mg
Total Carbohydrates		36.6g
Dietary Fiber		1.4g
Sugars		16.4g
Protein		9.5g
Calcium		7%
Iron		2%
Potassium		70.3mg
Vitamin A		0.1%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pitch Fork Foodie.

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Make Again Monday: Southwest Chicken Salad

 

A simple, easy and delicious salad. I served this for lunch and it made 4 servings. If it were for dinner I'd say it would serve about 2 people.

The pictures of this salad are missing the tomatoes, because they did not look the best at the store and I was not willing to go to another store just for tomatoes. I wish I had gone because a salad is just not the same without tomatoes.

To see the recipe and original post click here.

Enjoy!!!

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Spanish Chorizo Potato Soup

I looked all over the meat department trying to find smoked chorizo. I thought I had found it, but it was just ground in a casing. So I had to use ground, instead of smoked. I really wanted to try the smoked chorizo, since I am a fan of smoked sausages. I guess I will have to keep looking and make this again when I find it.

Chorizo adds so much flavor to any dish it is in. It gives this soup so much good flavor and a bit of spiciness. Now once the weather gets colder and soup season officially begins, I will be ready with a delicious and spicy soup and hopefully some smoked chorizo sausage.

Spanish Chorizo Potato Soup

Ingredients:

• 2 tablespons olive oil
• 4 slices turkey bacon
• 8 ounces smoked chorizo sausage, diced
• 1 yellow onion, dices
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon paprika
• 4 cups low sodium chicken broth
• 3-4 yellow potatoes, diced
• 1/4 cup heavy cream
• black pepper, to taste

Directions:

1. In a large pot heat the olive oil over medium heat. Add in the bacon and cook until crispy. Remove and place on a paper towel lined plate. Leave the oil in the pot.
2. Increase the heat to medium-high. Add in the chorizo to the pot and cook until browned.
3. Reduce the heat to low and cook the onion until softened and a little brown around th edges, about 5-6 minutes.
4. Add in the garlic and tomato paste, cook, stirring, for 1 minute.
5. Add i the smoked paprika, cayenne and paprika. Cook, stirring for 20-30 seconds.
6. Pour in the chicken broth. Add in the potatoes.
7. Increase the heat to hit and bring the mixture to a boil. Lower the heat to a simmer and simmer until the potatoes are tender, about 20 minutes.
8. Stir in the cream and bacon. Season with black pepper.

Enjoy!!!

Notes:

If you can not find smoked chorizo you can use ground chorizo.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 443
Total Fat		25g
Saturated Fat		10.1g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		0.1 g
Cholesterol		75.5mg
Sodium		1467.1mg
Total Carbohydrates		36.1g
Dietary Fiber		3.9g
Sugars		3.9g
Protein		21g
Calcium		4.1%
Iron		617%
Potassium		825mg
Vitamin A		77.9%
Vitamin C		5.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Just a little bit of Bacon.

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Baked Pumpkin Doughnuts with Maple Glaze

Since tomorrow is October I feel I can start to share some fall recipes. I am a summer girl and will hang on to it as long as I can. I am never ready to say goodbye to summer and hello to fall. But unfortunately living in the midwest means colder mornings and eventually colder days.

The best way to start fall cooking and baking is with homemade baked, not fried doughnuts. Soft, tender and fluffy pumpkin doughnuts with a delicious maple glaze. I had enough glaze that I dipped the doughnuts twice to give them a nice maple flavor to compliment the pumpkin flavor in the doughnuts.

Baked Pumpkin Doughnuts with Maple Glaze

Ingredients:

Pumpkin Doughnuts

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 cup canned pumpkin puree
• 2 teaspoons vanilla extract
• 2 eggs

Maple Glaze

• 3/4 cup pure maple syrup
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar

Directions:

1. Preheat the oven to 400º F. Spray 2- 6 cavity doughnut pan with cooking spray. 
2. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and baking soda.
3. In another large bowl, with an electric mixer, beat together the butter and sugar on medium-high speed until well combined, about 1-2 minutes.
4. Beat in the eggs one at a time, until well combined.
5. Beat in the pumpkin puree and vanilla, just until combined.
6. Gradually add in the flour mixture beating on low just until incorporated.
7. Spoon the batter evenly into each cavity of the doughnut pans, filling them 2/3 full.
8. Baked for 10-12 minutes or until the doughnuts are slightly browned and an inserted toothpick comes out clean.
9. Remove the doughnuts from the pan and place on a cooling rack and allow to cool for 10 minutes before dipping in the glaze,

Maple Glaze

1. In a small saucepan, over medium heat, heat the maple syrup until is reduces to 1/2 cup, about 5 minutes. 
2. Remove the pan from the heat and whisk in the butter and vanilla until the butter has melted.
3. Whisk in the powdered sugar until smooth.
4. Dip the top of the doughnuts into the glaze and place them back on the cooling rack to allow the valdez to set. Dip the doughnuts a second time if desired.

Enjoy!!!

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 292
Total Fat		10.4g
Saturated Fat		5.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		54.6mg
Sodium		99.8mg
Total Carbohydrates		44.2g
Dietary Fiber		0.9g
Sugars		28.7g
Protein		3.8g
Calcium		6.6%
Iron		1.7%
Potassium		35mg
Vitamin A		41.7%
Vitamin C		0.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Make Again Monday: Crunchy Buffalo Chicken Salad

The chicken is the star of the salad, with not many other toppings the crispy chicken is what gives this salad its flavor. However, in true fashion at my house, my oldest wanted the chicken spicier, but my youngest said it was just right and could not handle any more spiciness. Either way I love this salad.

To see the the recipe and original post click here.

Enjoy!!!

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Crock Pot Marry Me Chicken

 

I have made Marry Me Chicken in a skillet before and it is absolutely delicious. So when I saw a crock pot version I knew I needed to make. When I made the skillet version there was a decent amount of sauce and mashed potatoes seemed like a good idea for all the delicious sauce.

Besides being delicious this chicken is super easy. The sauce gets made and poured into the crock pot and then the chicken is added. Place on the lid and let the crock pot do all the work.

Crock Pot Marry Me Chicken

Ingredients:

Chicken

• 2 pounds boneless skinless chicken breasts
• black pepper

Sun-Dried Tomato Cream Sauce

• 1 cup low sodium chicken broth
• 2 tablespoons cornstarch
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• black pepper, to taste
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup sun dried tomatoes
• 1 tablespoon oil from sun-dried tomato jar
• 1/3 cup shredded parmesan cheese

For Serving

• mashed potatoes

Directions:

1. Place the chicken onto a cutting board and seasoned both sides the the chicken with black pepper.
2. In a large glass measuring cup, add in the chicken broth. While whisking, slowly add in the cornstarch and continue to whisk until completely smooth with no lumps. Stir in the heavy cream. Pour the mixture into the crock pot. 
3. To the crock pot add in the garlic, oregano, black pepper, sun-dried tomatoes and sun-dried tomato oil. Stir to mix well.
4. Place the chicken into the crock pot and spoon the sauce over the chicken.
5. Place the lid on the crock pot and cook on high for 2 1/2-3 hours or low for 6-7 hours, unit the chicken is completely cooked.
6. Remove the chicken from the crock pot and set aside. Add the parmesan cheese to the crock pot and stir until completely melted.
7. Serve the chicken over mashed potatoes and spoon some sauce over top.

Enjoy!!!

Notes:

Mashed potatoes are not included in the nutritional info.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 355
Total Fat		15.4g
Saturated Fat		8.7g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		168.3mg
Sodium		608.5mg
Total Carbohydrates		11.1g
Dietary Fiber		1.5g
Sugars		3.2g
Protein		43.3g
Calcium		10.9%
Iron		5.8%
Potassium		290.8mg
Vitamin A		3.5%
Vitamin C		4.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 aprons.

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