Chicken with Sun Dried Tomatoes

An elegant recipe with great flavor! Tender and moist, serve this chicken over a bed of capellini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts, halved
• 1 {8.5 oz} jar sun dried tomatoes {julienne cut, with oil}
• 3/4 cup chicken broth
  
• 1/4 cup white wine
• 2 tbsp garlic, minced {divided}
  
• 1 tbsp lemon juice
  
• 1 tsp dried basil
• 1/2 tsp kosher salt
• 1/4 tsp pepper

• 1 {16 oz} capellini noodles
• grated parmesan cheese {if desired}

1. Wash and trim chicken of any fat. Cut chicken breasts in halves {lengthwise}. Heat olive oil in skillet with 1 tbsp garlic. Add pieces of chicken and brown all sides evenly. Transfer chicken to slow cooker.
2. Add broth, wine, leftover garlic, lemon juice, basil, salt and pepper to Crock Pot. Mix together. Pour jar of sun dried tomatoes {with oil} over chicken evenly. Cover and cook on low for 4 to 6 hours, or until chicken is cooked through. Do not overcook, as chicken will become dry.
3. Prepare capellini noodles as indicated on package. Serve chicken on a bed of capellini noodles, with extra juices from Crock Pot ladled on top of chicken.

{Tip!} Top with grated parmesan {if desired}.

Enjoy!

Split Pea Soup

It's soup season! I couldn't think of a better soup to kick off the fall season. And, this soup never let's me down.

Ingredients:

• 6 cups vegetable broth
• 1 {1 lb} bag dried split peas, rinsed
• 2 cups ham steak, diced
• 1 medium yellow onion, chopped
• 1 large russet potato, peeled and diced
  
• 1 cup celery, chopped {about 2 to 3 stalks}
• 1 cup carrots, chopped
• 1 tsp kosher salt
• 1/4 tsp pepper

Combine all ingredients together in Crock Pot and stir. Cover and cook on High 4 to 5 hours, {or until peas, potatoes and carrots are soft}.

{Tip!} Garnish with fresh parsley or top with shredded cheese! Serve with warmed rolls.

Enjoy!

Thai Coconut Chicken

A good friend of mine shared a great Coconut Thai recipe with me. Since I didn't have all the ingredients the recipe asked for, I decided to change it up a bit. It was perfect. I have made it again and again, as it has become one of my husbands favorite recipes, hands down.

Ingredients:

• 1 {13.5 oz} can coconut milk
• 1 tbsp soy sauce
  
• 1 tbsp garlic, minced
• 1 tbsp dark brown sugar
• 1/2 tsp kosher salt
• 1 tbsp red chili paste {add more for extra spiciness - not too much, it's hot!}
  
• 1 medium yellow onion, chopped
• 2 red bell peppers, seeded and chopped
• 2 medium yams, washed, peeled and diced
  
• 2 lbs boneless, skinless chicken thighs
  
• 2 cups jasmine rice

1. In slow cooker, add coconut milk, soy sauce, garlic, brown sugar, salt and chili paste. Stir together. Combine all other ingredients in Crock Pot {minus rice} and mix together. Cover and cook on Low for 6 to 8 hours, or until yams and peppers are tender.


2. Prepare rice as indicated on package. Serve the chicken dish over rice, pouring extra sauce over dish for flavor.

{Tip!} Sprinkle with chopped cilantro or basil leaves for garnish.

Enjoy!

Chicken Soup with Pasta and White Beans

Win. Win. This soup is loaded with goodness. It's not only a delicious comfort soup with great flavor, it also has good protein.

Ingredients:

• 8 cups chicken broth
• 2 {15 oz} cans cannellini beans, rinsed and drained
• 2 cups cooked shredded chicken {Tip!} shred a pre-cooked rotisserie chicken from the market}
  
• 3 carrots, sliced
• 3 tsp garlic, minced
• 2 cups ditalini pasta {or small pasta}
• 1/4 tsp pepper
  
• 2 tbsp chopped parsley

1. Combine all ingredients in Crock Pot except pasta and parsley. Cover and cook on Low for 4 to 6 hours, or until carrots are tender.
   
2. Stir in pasta and cook 1 to 2 hours more, or until pasta is tender. Lightly sprinkle with parsley to serve.
   

{Tip!} This recipe will make 6 to 8 servings. Cut this recipe in half if you are only serving a few people.

Enjoy!

Shredded Chicken Tacos

This is a Crock Pot recipe keeper. Excellent flavor and so moist, the chicken could almost shred itself.

Ingredients:

• 4 to 6 boneless, skinless chicken breasts
• 1 {16 oz} jar of salsa {more for topping, if desired}
  
• 3 tbsp lime juice
• 1 tbsp chili powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• fajita or soft taco size tortillas
• shredded {mexican blend} cheese
• cilantro
  

Other topping ideas: sour cream, tomatoes, lettuce, avocado, salsa {if desired}

1. Combine chicken breasts, salsa, lime juice, chili powder, salt and pepper in Crock Pot. Blend together to cover chicken breasts evenly.
   
2. Cover and cook on Low for 6 to 8 hours.
   
3. Transfer to large serving bowl and shred, using two forks. Moisten with cooking juices. {Or, just shred in slow cooker}.
4. Serve in tortillas with desired toppings.

Enjoy!

{Tip!} If cooking with only one jar of salsa and you want extra for topping, use less salsa in Crock Pot and set aside extra to serve. It's still just as tasty!
{Double Tip!} Use the leftover chicken to make enchiladas, burritos, taco salad, nachos or soup!

Southwestern Roasted Corn Salad

Very colorful and tasty. Perfect Tex-Mex style side for a BBQ. {It's also makes a great tortilla chip dip}!

Ingredients:

• 1 {16 oz} bag roasted corn
• 1/2 red onion, chopped
• 1 green bell pepper, chopped
• 2 to 3 tsp Tabasco hot sauce {amount depending on spice intensity}
• 2 tbsp lime juice
• 1 1/2 tsp cumin
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 8 cherry tomatoes, cut into fourths

1. Combine all ingredients {minus the tomatoes} in the Crock Pot. Mix together. Cook on High for an hour, or until peppers and onions are slightly tender.
   
2. Add tomatoes and cook for another 10 to 15 minutes, until tomatoes are tender.

Enjoy!

Coconut Raisin Bread Pudding

You've just met trouble. Bread pudding at it's best. So moist, so easy and so, so good.

Ingredients:

• 1 cup unsweetened light coconut milk
• 1 cup evaporated skim milk
• 1/3 cup milk
• 4 cups dry French bread, torn into 1'' pieces
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 tsp kosher salt
• 1/2 tsp pure vanilla extract
• 1/2 cup sweetened coconut flakes {firmly packed}
• 1/2 cup golden raisins

1. Coat your Crock Pot with cooking spray. Combine coconut milk, evaporated milk, milk and bread pieces. Stir to mix together.
   
2. In mixing bowl, beat eggs, sugar, salt and vanilla extract. Add to Crock Pot and mix with bread mixture.
   
3. Stir in coconut flakes and raisins. Cover and cook on High for 2 to 3 hours.
   
4. Serve warm or chilled.
   

{Tip!} Garnish with extra coconut flakes, if desired.

Enjoy!