Creamy Crockpot Ranchy/ Cheesey Chicken!

 I say this all the time.  Play with what you have in your freezer, frige or pantry.  You can create some amazing easy meals.  For instance today.  This is what I came up with.  Tasty, light and you don't have to spend a fortune to make this meal. Enjoy!!

Here's another crockpot meal that I managed to put together without a lot of fuss and I'm not April fooling either.

1 lb. boneless chicken breasts cut in chunks
1-32 oz. chicken broth
1/2 cup sliced carrots
1 package dried ranch dressing 
1/2 lb. pasta par cooked (I used Angel hair but use what you like)
2 T. softened cream cheese
1/4 lb. sliced american cheese

In my crockpot I placed, chicken, chicken broth,carrots and dried ranch dressing.  Set to low and allowed to cook approximately 4 hours.  In a separate pot place pasta and cook au dente.  (not all the way through). Rinse and Drain. Set aside.

After chicken is cooked add softened cream cheese and stir.  There might be several small pieces left. That's ok.   Add cooked pasta and American cheese.  Cook on low about 10 minutes or less and serve.

 

Yum!

Antipasto~~~ Appetizer or Meal from my kitchen to yours!

Any day or time whether it's a large or small group of family and friends a good, healthy and colorful antipasto is enjoyable.

  You don't have to go fancy like this one was that I put together  for Christmas all you have to do is layer several deli meats, cheeses, olives and anything else you think might add food enjoyment for your guests.

  Easy and always a hit at my house an Antipasto with several good items for nibbling on or you can make it the main meal by adding tomatoes, lettuce on a side platter as well as  bread and rolls for those who want to make it their meal.  Enjoy!

Here is a last minute suggestion for Christmas Eve or Christmas Day Dinner, An Antipasto.  They are a wonderful addition to your meal.  Served with some crusty bread dipped in seasoned olive oil makes this dish almost a meal. Actually it could easily be your meal.  On occasion we order one when we dine out at our favorite Italian restaurant. 

  Large or small consider one instead of a salad for your Holiday dinner.  Everyone loves to pick a little of their favorites from this platter!  Mine is usually a bit different every year. You should start with your favorite greens (lettuce) on the bottom. Deli items should be sliced thin. Cubed cheese and a variety of olives and roasted peppers a must. There really isn't a particular style to an antipasto except placing some greens on the bottom of the platter.  Make it your way! 

Note:  Drizzling a bit of olive oil and red wine vinegar to it adds to the flavor.  You do have the option of serving the dressing on the side.

I make some seasoned dipping oil for the bread too!

  Happy Holidays! Peace, Love, Hope and Blessings to all.

12/21/13-14

Red Beet Salad with honey balsamic dressing

 I love fresh beets but I don't have the time today so I'm taking the short cut and using canned beets. This dressing is amazing and I hope you decide to try it.  Whether using fresh or canned beets I think this dressing and recipe is a keeper. Enjoy!


 

 Dressing:

½ cup extra virgin olive oil

1/3 cup a reduction of balsamic vinegar (prepared earlier)

2 tablespoons honey

Salt to taste

A dash of freshly grated black pepper



 Directions:

Whisk the 1/3 cup of the balsamic vinegar reduction and honey in a medium bowl.  Gradually whisk in the extra virgin olive oil, season with salt and black pepper.  Drizzle the vinaigrette over each serving.  Enjoy!!

Note: Toss with arugula, sliced onions, pecans and raisins in a large bowl.  Place the beets around the arugula leaves

Sprinkle the crumbled feta over the salad.

Directions on how to make a balsamic vinegar reduction:

Empty a bottle of balsamic vinegar in a pot and bring to a boil.  Lower heat to medium and keep it until it has the consistency of honey or thin maple syrup or until the syrup is reduced by half.  Keep an eye on your vinegar while simmering (the vinegar can easily burn towards the end of the simmering process).  Set aside to cool down.  Use the desired amount to make the dressing and store the rest in a small glass bottle in the fridge for a later use.

If using fresh beets:

Place the beets in a large saucepan and pour in enough water to cover the beets.  Bring to a boil, reduce heat to low, cover up and let it simmer for 11/2 hours. Drain and set aside to cool down.

Peel the beets and slice into medium slices.