Crock Pot Chicken Stroganoff

You know I am a sucker for a good crock pot recipe!! This was one of the best I have tried so far!! I have made it 2x already....so little ingredients, you can put this on in the AM really fast before work. Enjoy ;)

~ 3-4 frozen chicken breasts

~ 16oz light sour cream (or you could use fat free)

~ 1 can of Cream of Chicken soup (Healthy request less sodium)

~ 1 package of onion soup mix (make sure it's onion, I tried with garlic & herb and didn't like as much)

Coat crockpot with cooking spray. Arrange chicken at bottom of crockpot, combine all other ingredients in a bowl & pour over chicken.

Cook on low for 4-5 hours (depending how warm your crockpot gets, make sure to put on timer!)

I served over whole wheat rigatoni & penne.

Lemon Chicken!

My first recipe I am trying out from my Deceptively Delicious Cookbook! Chad picked this one out, and I liked it because I really wanted Cole to try Cauliflower now since he is almost 9 months old. Puree is fun and easy to make...I just wish I had more time on my hands to make all of Cole's baby food!!!

Serving Size:

6

Prep Time:

15 minutes

Total Time:

25 minutes

Ingredients:

• 1 tablespoon chopped garlic
• 2 tablespoons plus 1 teaspoon olive oil, separated
• 3 cups low-fat, reduced-sodium chicken broth
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons water
• 2 teaspoons cornstarch
• 1/2 cup cauliflower puree (see note below)
• 1 tablespoon chopped parsley (optional)
• 2 large egg whites
• 1 large egg
• 1 cup whole-wheat flour
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 6 skinless, skinless chicken breast cutlets (about 2 1/4 pounds)

Method:

1. In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1 teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth, turn the heat to high and reduce by half, about 8 minutes. Add the lemon juice.

2. In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixture into the boiling chicken broth. The mixture will thicken quickly. Add the cauliflower puree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.

3. Meanwhile, begin heating the remaining 2 tablespoons olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl. Combine the flour, salt and garlic powder on a large plate. Dredge each chicken cutlet in the seasoned flour and then dip in the egg mixture. Drop the cutlets directly into the heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brown and cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combine flavors. Serve.

Note:

Cauliflower Puree Puree:

Prep: Cut off florets and discard the core.
Cook: Steam for 8 to 10 minutes.
Puree: Use a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth, creamy texture.

Calories: 333, Carbohydrate: 18g, Protein: 45g, Total Fat: 8.5g, Saturated Fat: 1.5g, Sodium: 565mg, Fiber: 3g

Baby Food TIME!!!!!

Hi all!!! I have been missing in action, I know!!! Lots to chat about....but most importantly, I have been making baby puree with my new baby bullet! I also found this great cookbook by Jessica Seinfield that uses vegetable puree's in her recipes, so I can put some of those to good use after I make a batch of something for Cole!! So far I have done Peaches, Blueberries, Butternut Squash, Bannanas, Peas and tonight....Carrots!! He loves everything so far!! Stay tuned, I will be blogging all these soon! xo Jen

Easy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/4 pounds skinless, boneless chicken breast halves

• Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
• Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

RECIPE TIPS

• Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
• Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Crockpot Lasagna

It's been sooooo long since I last posted!! I honestly do not know how stay-at-home mom's do it...really, this is way to hard for me...trying to take care of the little man, get him fed, to nap, and clean up after him, do laundry, eat myself, get a shower, brush my teeth!, and try to attempt to get dinner on the table by 8pm...is seriously exhausting!!! and....not to mention, doing it ALL on about 4 good hours of sleep??? You people are crazy!!! LOL, I can't wait to go back to work all ready, it's going to feel like a vacation!! HAHAHA, ok....anyway, my friend Jenn told me about this recipe and I honestly couldn't remember the ingredients when she rattled them off to me, so I searched for it on food.com. This is super easy, and delicious!!! (I prepared it all + cleaned & washed the stairs, did laundry, & cleaned kitchen all in about 1 hour....Enjoy!!

ingredients:

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano (I also added some italian seasoning)

12 ounces cottage cheese (we like 2%)

1/2 cup grated parmesan cheese or 1/2 cup asiago cheese

12 ounces lasagna noodles, uncooked (I used Wheat lasagna noodles)

16 ounces shredded mozzarella cheese

Directions:

Prep Time: 15 mins

Total Time: 4 1/4 hrs

1 Brown ground beef, onion and garlic in frypan.

2 Add tomato sauce, tomato paste, salt and oregano.

3 Cook long enough to get it warm.

4 Spoon a layer of meat sauce onto the bottom of the slow cooker.

5 Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.

6 Repeat with sauce, noodles and cheeses until all are used up.

7 Cover and cook on low for 4 to 5 hours.

Read more: http://www.food.com/recipe/crock-pot-lasagna-21706#ixzz1BV1m4TM8

Pumpkin Pancakes

1 3⁄4 cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving

1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.

2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

SERVES 8

Introducing....Baby Truss!!!

I know I have been M.I.A lately!!! I really want to share my 22 week ultrasound picture with you of baby trussler!! I am about 23 weeks pregnant now, and couldn't feel more better! I never got sick yet, and after the first tri-mester was over I started getting my energy back! Hopefully I will post more now....I have been busy with spring/summer weddings (My sister and I started Deux Adore about 2 years ago, where we travel on location to do wedding hair & makeup). It is fun, but it consumes about most of my time when I am not working my regular 40+ hour a week job, juggling travel, consultants, having my own life, and trying to still make dinner & be a good wife!! ;) We are not finding out the sex of the baby, which has been fun...but it is driving me crazy not knowing!! I think it's going to be a boy, but just in case we have picked both girl names & boy names so we will see......can't believe I am already going to be in my 3rd tri-mester in a weeks time.....sure is going fast & baby truss is expected on December 19th!!!