Quick Chicken Cacciatore

Recipe from What's for dinner

1 pkg breaded precooked chicken breast (6-8 patties)

1 small white or yellow onion
16 oz. box linguine
2 cans (14.5 oz) Italian-seasoned diced tomatoes
1 medium green bell pepper (optional)

Cut chicken patties and bell peppers into strips. Chop onion.

Cook linguine according to package directions. Drain and

keep warm.  Meanwhile, heat skillet over medium heat.

Lightly spray with olive oil. Add chicken and cook for 2-3 minutes

(stirring frequently). Add tomatoes, bell pepper, and onion.

 Bring to a boil; cover. Reduce heat to simmer for 8-10 minutes

or until vegetables are tender. Serve over hot linguine.

Sprinkle with Parmesan cheese, if desired.

Pepperoni Roll Ups

We made these for dinner tonight(I doubled the recipe for my big family and served with a green salad). Not only are they super tasty, they are super easy! Your kids can help you roll them up and they are ready in less than 15 minutes! This is the perfect kid-friendly weeknight meal.

1 tube (8 ounces) refrigerated Pillsbury crescent rolls

32 slices pepperoni

4 pieces string cheese, cut in half

1/4 teaspoon italian seasoning

1 Tablespoon butter, melted

Marinara or Pizza sauce, for dipping


DIRECTIONS: Preheat oven to 375 degrees. Unroll crescent dough; seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle. Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased cookie sheet.


Mix together italian seasoning and melted butter. Brush over the tops of the roll ups. Bake for 10-12 minutes or until golden brown.
 
Recipe and photo from Taste of Home

Chocolate Peanut Butter Smoothie

2 Tablespoons unsweetened cocoa powder
2 Tablespoons peanut butter
½ banana
1 cup vanilla soy milk
ice (the more you use the thicker it will be)
Blend all together and enjoy!

Slow Cooker Cream Cheese Chili

1 can black beans, drained & rinsed
1 can corn, undrained
1 can Rotel (tomatoes & gr. chiles), undrained
1 pkg. ranch dressing mix (I only used 1/2 package)
1 tsp. cumin
1 tbsp. chili powder
1 tsp. onion powder
1 (8 oz.) pkg. cream cheese
2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen


Place chicken in bottom of slow cooker. Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken. Place stick of cream cheese on top. Cover and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks and shred the chicken. Stir together and serve. Yield: 3-4 adult servings.


Jenn's Notes: This was delicious, but next time I will add slightly less seasonings, because it had just a little too much flavor (yes that is possible) and I even used 1/2 as much ranch seasoning! I added some water at the end to reach my desired consistency.
 
Recipe & photo via Eat Cake For Dinner

Yogurt covered Strawberries

Picture and idea from Glamour

Dip strawberries (halved or whole) in vanilla Greek yogurt. Then put
on a sheet pan lined with parchment or wax paper and freeze.
Now you have a healthy Valentines snack!!

Hawaiian crock pot chicken

4-6 Boneless Chicken Breasts ( I put in frozen chicken breasts)

1 bottle of your favorite Barbecue Sauce

1 20 oz. can Pineapple Chunks, drained

 Place frozen chicken breasts in the crock pot and

cover with sauce. Empty can of drained pineapple

chunks on top. Cook on High for 2-3 hours or low

for 4-6 hours. Shred chicken with two forks while

 still in the crock pot so the chicken will be well

coated with sauce. Serve over rice.

Made this for dinner tonight.  It was one of the easiest

meals I have made.  Perfect meal when you have a busy

day and not a lot of time to cook but still want a home

cooked meal. 

Recipe from Six Sisters Stuff