crock pot chicken cacciatore..sorta!

evoo

2 cloves garlic chopped

6 boneless chicken breasts cut into cubes

variety of peppers.. 6 total, sliced

1 container sliced baby bella mushrooms

1 onion (optional) sliced

1 cup chicken broth

2 cans crushed tomatoes (i use tutturoso)

3 basil leaves

salt & pepper to taste

1 box ziti or spaghetti cooked according to directions..al dente.

*I use a 4-7 quart crock pot. So depending on the size of yours, you may need to use less ingredients.

if your using a smaller crock pot, you should cut all ingredients in half...

*For the peppers, i used a variety of sweet peppers, some cubanelle, 1 orange and 1 green.. you use whatever you prefer...

Turn on crock pot on high.. let it get hot. Add a few swirls of EVOO.. add chopped garlic and raw chicken. replace top. let simmer in crockpot for about 15 mins. 

add the rest of ingredients (except ziti) in order shown. Mix together and let cook on high for 5 hours.

Before you serve, make pasta. Toss with chicken cacciatore and enjoy!!

oven fried tater chicken

12 chicken legs
1 cup melted butter
2 cups dry instant potato flakes
2 tbsp garlic powder
1 tbsp paprika
salt
pepper
evoo

in one bowl put melted butter, in another bowl mix flakes with garlic, paprika, salt and pepper


preheat oven to 350 degrees

put a little bit of evoo at bottom of  baking sheet pan

dip legs in butter and then roll and coat with flake and spice mixture, put on baking sheet.
bake in oven 1 hr. chicken will b browned and crispy!! enjoy!!!

fresh chunky tomato sauce with zucchini, shallots, peppers and chicken..tossed with spaghetti

evoo

4 boneless chicken breasts, cut up into cubes or strips

3 eggs

flour

2 cups chiken stock or broth

1/2 stick butter

4 roma tomatoes diced

1 zucchini sliced

1 red pepper julienned

1 green pepper julienned

1 large shallot (or 2 small) sliced

2 large garlic cloves, chopped

2 basil leaves

salt and pepper to taste

1 box spaghetti

add chicken to eggwash and dredge thru the flour...

In a saute pan, add evoo and get hot. add chicken and brown on both sides until cooked thru.

in a separate large saute pan add butter until melted, add stock, salt and pepper until simmering. add rest of ingredients.. simmer for about 35-40 mins... toss in cooked chicken. simmer for 10 more mins after chicken is added. (while spaghetti is cooking in seperate pot)

when spaghetti is done, add all ingredients together and enjoy!

parmless and carb free eggplant parm..

I know your probably thinking...yuck!! but really, its delish. and especially if your looking to cut out the fat and the carbs.. yummy alternative!!!

evoo

1 large eggplant, peeled and sliced

grated cheese

4 roma tomatoes, diced

2 or 3 sweet roasted peppers, diced

1/2 cup chicken stock or veg stock (or broth)

3 basil leaves, chopped

1 garlic clove chopped

salt & pepper to taste

Preheat oven to 350 degrees

In a med saucepan, add swirl of evoo and get hot.. once hot, add tomatoes, peppers, stock, basil, garlic, s&p

simmer low/med heat for about 30 mins

After coating eggplant slices lightly with grated cheese..get a saute pan hot, add evoo. After oil is hot, add eggplant slices. brown on both sides.. transfer to a plate with paper towels to absorb oil when browned.

in a 8x8 dish, layer the eggplant slices.. add the quick sauce, srinkle top with more grated cheese and put in the oven for about 15 mins...

enjoy!

BEST apple pie ever!!

  - 1 recipe pastry for a 9 inch double crust pie
(i found in the baking aisle..in a box, a mix for a pie crust that you just add water to. then separate into 2 balls.. roll both out, use one for the pie pan and one to make a lattice top.)
    -1/2 cup unsalted butter
   - 3 tablespoons all-purpose flour
    -1/2 cup white sugar
    -1/2 cup packed brown sugar
    -1/4 cup water
    -6 Red Gala apples (or granny smith)- peeled, cored and sliced
    -1 tbsp cinnamon

Directions

    Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
    After peeling, coring and slicing apples, mix with cinnamon.
    Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
    Bake 15 minutes at 425 degrees F . Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.