Slow Cooker Chicken & Pink Sauce

Slow Cooker Chicken & Pink Sauce

24 oz jar marinara sauce

1 onion, diced

2 cloves garlic, minced

1 lb chicken, cubed

salt and pepper, to taste

1 t Italian seasoning

2 bay leaves

11 oz Alfredo sauce

8 oz cream cheese

1 lb pasta, cooked

fresh basil, for garnish

1. Place a thin layer of marinara sauce in the bottom of slow cooker; add onion, garlic, chicken, seasonings, and Alfredo sauce.

2. Cook on low for 6 hours, or on high for 4 hours; stir in cream cheese about a half hour before serving.

3. Remove bay leaves and serve over pasta, garnished with basil.

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Spaghetti - Pressure Cooker

Spaghetti - Pressure Cooker 
1 lb lean ground beef
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/2 t Italian seasoning
1 lb spaghetti noodles, broken in half
1 - 24 oz jar spaghetti sauce
1 - 14.5 oz can diced tomatoes, drained
4 1/2 c water

1. Saute beef and seasonings in pressure cooker until cooked through; turn off pressure cooker and drain any grease.
2. Lay spaghetti over beef; add sauce, tomatoes, and water. If needed, push spaghetti down until it's completely covered with liquid.
3. Cook on high pressure for 8 minutes; quick release and stir well. Serve immediately.

{Chicken} Alfredo

{Chicken} Alfredo
1/2 c butter
2 c heavy whipping cream
4 oz cream cheese
1/2 t minced garlic
1 t garlic powder
1 t Italian seasoning
1/4 t salt
1/4 t pepper
1 c Parmesan cheese
cooked chicken, cubed or shredded

1. In a medium pot, heat butter, cream, and cream cheese over medium heat until melted.
2. Whisk in garlic, garlic powder, Italian seasoning, salt, and pepper; and then Parmesan.
3. Bring to a simmer and cook until it starts to thicken, about 5 minutes. Stir in chicken.
Serve over vegetables or pasta.

Tuscan Chicken Pasta - Pressure Cooker

Tuscan Chicken Pasta
2 boneless, skinless chicken breasts
2 t paprika
salt and pepper, to taste
1 T olive oil


2 T butter
1 c diced onion
1 t basil
1 t garlic powder
1 t Italian seasoning
4 1/4 c chicken broth
1 c milk
12 oz cavatappi pasta
6 oz cream cheese, softened
1 1/2 c Parmesan cheese
8 oz sun-dried tomatoes, drained and chopped
4 oz fresh spinach

1. Season chicken on both sides with paprika, salt, and pepper.
2. Turn pressure on "saute"; add olive oil once it's hot.
3. Cook chicken breasts for 2 minutes on each side, until browned outside; set aside.
4. Add butter and onion to the pot and saute for 2 minutes, until onion is soft; add seasonings, chicken broth, milk, pasta, and chicken. Cook on manual for 5 minutes.
5. Release steam; remove chicken and shred.
6. Stir cream cheese into pasta until melted and smooth; stir in Parmesan, tomatoes, spinach, and chicken.

Chicken Caprese Flatbread

Chicken Caprese Flatbread
6 large flatbreads
olive oil
2 chicken breasts, cooked and shredded
4 oz pesto
4 c mozzarella cheese
5-6 roma tomatoes, chopped
1 c Parmesan cheese
1 c fresh basil, sliced
balsamic vinegar, opt

1. Preheat oven to 500* and line two sheet pans with foil or parchment paper.
2. Brush olive oil on flatbreads. Toss chicken in pesto.
3. Layer flatbreads with mozzarella, tomatoes, chicken, and Parmesan.
4. Bake for 10-12 minutes, until cheese is golden brown.
5. Top with basil and balsamic vinegar before serving.

(Chicken) Pesto Pasta

(Chicken) Pesto Pasta
16 oz penne or rotini
2-4 chicken breasts, diced (opt*)
salt, pepper, olive oil
1 1/2 c whipping cream
1/2 c pesto
1 c Parmesan cheese, plus more for garnish
2 roma tomatoes, diced

1. Boil noodles in salty water.
2. Pat chicken dry, season with salt and pepper, and cook in a little bit of olive oil.
3. Once chicken is cooked, stir in cream, pesto, and cheese.
4. Drain noodles and add to chicken; mix well.
Garnish with tomatoes and more cheese.
*If not using chicken, just mix remaining ingredients with cooked, drained pasta.

One Pan Italian Chicken Dinner

One Pan Italian Chicken Dinner
3 chicken breasts, cubed
2 cans green beans, drained
6 large red potatoes, diced
1 stick butter, cubed
1 envelope zesty Italian dressing mix

1. Preheat oven to 350* and grease a 9x13 pan.
2. Place chicken down the center of the pan, lay green beans and potatoes on either side of chicken.
3. Arrange pats of butter on top of chicken and vegetables; sprinkle with Italian dressing mix.
4. Cover with foil and bake for an hour.

One Pot Garlic Parmesan Pasta

One Pot Garlic Parmesan Pasta
1 T olive oil
4 cloves garlic, minced
2 c chicken broth
1 c milk, or more, as needed
2 T butter
8 oz uncooked spaghetti
salt and pepper, to taste
1/4 c Parmesan cheese
2 T parsley

1. In a large skillet over medium-high heat, heat oil and then add garlic and cook until fragrant, about 2 minutes.
2. Stir in chicken broth, milk, butter, spaghetti, salt, and pepper; bring to a boil, reduce to simmer, and simmer, stirring occasionally, for about 20 minutes.
3. Stir in Parmesan, and milk for desired thickness; serve immediately, topped with parsley.

Beef Lombardi

Beef Lombardi
1 T olive oil
1 lb 93/7 ground beef
1 onion, diced
salt and pepper
3 T tomato paste
4 cloves garlic, minced
3- 10 oz cans Rotel, drained
1 1/4 c sour cream
1 T cornstarch
12 oz wide egg noodles
4 oz cream cheese, softened
4 green onions, minced
2 c Cheddar cheese

1. In a large pan, heat oil over medium-high heat; add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper. Cook until beef is browned.
2. Stir in tomato paste and garlic; cook until fragrant, about 30 seconds. Stir in tomatoes and cook until mixture starts to thicken. Remove from heat and set aside.
3. Preheat oven to 350* and grease a 9x13 pan. In a small bowl, whisk together sour cream and cornstarch.
4. Bring water and a tablespoon of salt to boil in a large pot and cook noodles until al dente; reserve 2 cups of noodle liquid and drain the rest.
5. In the empty pot, whisk cream cheese and reserved liquid; stir in noodles, sour cream mixture, green onions, 1 teaspoon salt, and 1/2 teaspoon pepper.
6. Spread noodle mixture evenly in 9x13 pan, spread meat mixture evenly over noodles, and sprinkle with cheese. Bake for about 30 minutes, until cheese is browned and edges are bubbly. Let cool for 15 minutes before serving.

Poor Man's Bruschetta

This is one of my favorite snacks.

Poor Man's Bruschetta
2 slices bread
1 roma tomato, sliced
olive oil
salt, pepper, garlic salt, Italian seasoning, or any combination of these

1. Toast bread, top with tomato slices, drizzle with olive oil, and sprinkle with spices.

Italian Meatballs

Italian Meatballs
2 lb ground beef
1 lb ground turkey
2 eggs
2 T olive oil
1 t salt
1 t oregano
1 t basil
2 t rosemary
3 cloves garlic, minced
1 large onion, finely diced
29 oz tomato sauce

1. In a large bowl, combine beef, turkey, eggs, olive oil, salt, oregano, basil, and rosemary; gently mix until just combined.

2. In a large pot, over medium-high heat, heat 2-3 tablespoons oil. Drop golf ball-sized meatballs in the pot, brown on all sides, and remove to a plate. Repeat with remaining meat mixture.

3.When all meatballs are cooked and removed to the plate, add garlic and onion to the now-empty pot; cook until onions are clear.
4. Add tomato sauce and meatballs to pot and reduce heat to medium-low; simmer for 20-30 minutes.
Serve over spaghetti [squash].

Spaghetti Sauce

Spaghetti Sauce
3-4 T olive oil
1 onion, diced
6-8 garlic cloves, minced
1/2 t red pepper flakes
1 T basil
2 t oregano
1- 12 oz can tomato paste
1- 14.5 oz can petite diced tomatoes
3- 14.5 oz cans Italian stewed tomatoes
2 t sugar
salt and pepper to taste

1. In a large pot, heat oil over medium-high heat.
2. Add onions, garlic, red pepper flakes, basil, and oregano; saute for about 3-4 minutes.
3. Add tomato paste and stir for 2-3 minutes; stir in tomatoes with juice and simmer, uncovered, for at least 2 hours, stirring occasionally.
4. Season with sugar, salt, and pepper before serving.

Pesto Chicken

Pesto Chicken
4 chicken breasts
1/2 c pesto
2 Roma tomatoes, sliced
Mozzarella or Cheddar cheese

1. Preheat oven to 400* and line a cookie sheet with foil.
2. In a medium bowl, toss chicken in pesto.
3. Bake chicken for 20-25 minutes.
4. Place tomatoes and cheese on chicken breasts; bake for another 3-5 minutes, until cheese is melted.
Serve over pasta.

Creamy Tomato Spinach Ravioli

Creamy Tomato Spinach Ravioli
1 (25 oz or more) bag frozen ravioli
2 t minced garlic
1 c fresh spinach, chopped
1- 14.5 oz can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t basil
1 t onion flakes
2 T flour
1 1/2 c half and half (or cream)
1/4 c Parmesan cheese

1. Boil ravioli until al dente.
2. Meanwhile, in a large pan over medium heat, heat garlic until fragrant, about 30 seconds; add spinach, tomatoes, salt, pepper, basil, and onion flakes. Stirring frequently, bring mixture to a simmer.
3. In a small bowl, whisk together flour and half and half; add to pan, along with Parmesan cheese.
4. Heat through and then turn heat down to medium low; stir until it starts to thicken, about 5 minutes.
5. Add ravioli to pan and toss gently.

White Arugula Pizza

White Arugula Pizza
12 oz refrigerated pizza dough
2 t olive oil
6 cloves garlic, crushed
2/3 c ricotta cheese
2 T mayonnaise
1 t thyme
1/4 t pepper
1/3 c Parmesan cheese
1/4 c Mozzarella cheese
1 t fresh lemon juice
1 t balsamic vinegar
1 1/2 c baby arugula


1. Place a pizza stone in the oven and preheat to 500*; bring dough out of fridge.
2. Heat a small pan over medium heat and add oil; add garlic and cook until lightly browned. Remove garlic with slotted spoon and reserve oil.
3. Combine garlic, ricotta, mayonnaise, thyme, pepper, and Parmesan in a medium bowl and mix until almost smooth.
4. On a floured surface, roll out dough to a little bit smaller than the pizza stone and pierce dough with a fork. Lay dough on the pizza stone and bake for 5 minutes.
5. Spread ricotta mixture on crust and sprinkle with Mozzarella; bake for 10 minutes until crust and cheese are lightly browned.
6. Combine reserved oil, lemon juice, and vinegar in a medium bowl; toss in arugula.
7. Top pizza with arugula mixture.

Focaccia Pesto Pizza

Focaccia Pesto Pizza
4 c flour
1/4 t yeast
1/2 T salt
2 c water
2 T cornmeal
1- 8 oz jar basil pesto
3 c shredded cheese (I used a Cheddar/Jack, but Mozzarella would be great, too) 
2 roma tomatoes, thinly sliced


1. In a large bowl, combine flour, yeast, and salt. Stir in two cups of water; stir until it forms a ball. Add a little bit more water if needed. The dough may be a little wet and sticky.
2. Loosely cover dough with a towel and let rest for 8-16 hours, depending on your timetable.

3. Preheat oven to 425*; cover two cookie sheets with foil, spray with cooking spray, and sprinkle with cornmeal.
4. Dust your working surface and the top of the dough generously with flour.
5. Cut dough in half and roll each half to fit your cookie sheet; slather pesto on dough and sprinkle 1 1/2 cups of cheese on each pizza. Top with tomatoes.
6. Bake until crust is golden and cheese is melted, about 20-25 minutes.

Minestrone Soup

Minestrone Soup
1/4 lb ground pork
1 lb lean ground beef
1 large garlic clove, minced
1/2 onion, chopped
salt and pepper, to taste
2 t oregano
1 c beef broth
1 c water
1 1/2 t basil
3 carrots, sliced
2 T parsley
2- 14 oz cans stewed tomatoes, chopped
1- 14.5 oz can green beans, with juice
1- 15.5 oz can garbanzo beans, with juice
1 c macaroni noodles, cooked
2 zucchini, diced and precooked until softened
Parmesan cheese

1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
3. Turn slow cooker on high heat for 6 hours.
4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
5. Season with salt and pepper; serve topped with Parmesan cheese.

Roasted Tomato Soup

Roasted Tomato Soup
8 roma tomatoes, cut in half lengthwise
salt and pepper, to taste
2 T olive oil, separated
1/2 c + 1 T water, separated
1/2 onion, chopped
2 cloves garlic, minced
2 t herbes de provence
2 c chicken broth
sour cream (opt)

1. Preheat oven to 275* and line a baking sheet with parchment paper.
2. In a medium bowl, toss tomatoes in salt, pepper, and 1 tablespoon of oil; place the tomatoes, cut side down, on baking sheet and drizzle 1 tablespoon water over them. Bake for 60 minutes.
3. Remove tomatoes from oven, carefully remove and discard skins, and replace on baking sheet, cut sides up. Bake for another 30-60 minutes, until tomatoes are shriveled, but not dry. Put aside to cool.
4. In a large pot, saute onion in remaining tablespoon of olive oil over low heat until softened, about 10 minutes.
5. Add garlic and herbes de provence and cook until fragrant; add chicken broth and remaining 1/2 cup water. Bring to a simmer and cook for 15 minutes.
6. Puree tomatoes (and any liquid on the baking sheet) in a blender with a little bit of the chicken broth mixture; pour in to the pot through a fine sieve. Season with salt and pepper, and warm through.
Serve topped with a dollop of sour cream.

Balsamic Chicken

Balsamic Chicken
1 T balsamic vinegar
5 garlic cloves, minced
1 c fresh basil
2 T olive oil, separated
1/4 c water
4 boneless, skinless chicken breasts
1/2 red onion, sliced
1 pkg cherry or grape tomatoes, halved
1 c sliced mushrooms (opt)

1. Place vinegar, garlic, basil, 1 tablespoon olive oil, and water in a blender and blend well. Set aside. (You can do this up to several hours early and let it meld.)
2. Preheat oven to 375*. Score the chicken breasts deeply a few times on one side.
3. Sear chicken in remaining tablespoon of oil, over medium-high heat, until light brown (the middle will still be pink), about 3-5 minutes each side.
4. Place chicken in a 9x9 pan, cut sides up, and cover with vinegar mixture, making sure to get it deep in the slits; sprinkle onions, tomatoes, and mushrooms on top.
5. Bake, uncovered, for about 40 minutes, until chicken is cooked through.

Tuesday Night Dinner

Tuesday Night Dinner
1 lb ground beef
1 lb frozen mixed vegetables
1- 15 oz can Italian-style tomato sauce
1 1/2 c uncooked macaroni or small pasta shells
3/4 t garlic salt
1/4 t pepper
1/2 c Parmesan cheese

1. Preheat oven to 400*.
2. In a small pan, cook beef over medium heat until cooked through, about 8-10 minutes; drain.
3. Stir in vegetables, tomato sauce, pasta, garlic salt, and pepper; spoon into a 2-qt casserole dish.
4. Cover and bake for 30 minutes, or until pasta is cooked and vegetables are tender. Stir in cheese.