Monday, June 15, 2015
Slow Cooker 'Crack' Chicken
Posted on Shelby's Recipe Box on Facebook
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (I got a little crazy and added a package of BACON Cream Cheese. AND Philly happens to make Jalapeno Cream Cheese too, which would make this a little spicy, which would be fantastic! If you do use a flavored (savory) cream cheese, use only one flavored with one plain, otherwise it’s just too much. Trust me on this)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled
In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine. Add in crumbled bacon and stir to incorporate
Thursday, June 11, 2015
Crazy Good Casserole
Posted on Courtney Luper's Facebook Page
4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste
Cook and crumble bacon.
While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.
While chicken is cooking prepare pasta according to directions. Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well.
Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
Tuesday, June 9, 2015
Apple Peanut Butter Snack Bars
Posted on Healthy Fitness Recipes Facebook Page
These gluten-free snack bars are made with wholesome ingredients and are great for after-school snacking or can be a healthy lunch box treat. To make them nut-free, simply use sunflower seed butter in place of the peanut butter.
2 cups rolled oats
1 cup shredded apple (one medium apple)
1/4 cup peanut butter
1/2 cup honey
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside.
Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.
Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares.
Makes 9-16 bars, depending on what size you cut them