Chicken Pesto

What you need:

1 Pkg. Pesto mix. (Jars of pesto are harder to find and so I got a packet and just did as the package directed)

1 pkg. Ranch dressing mix

Chicken Broth

4 Chicken Breasts

Put all ingredients into the crockpot cook on low for 6 to 8 hours or 3 to 5 hours on high. Checking every hour.

Biggest loser(my twist) mixed berry smoothie

Biggest losers recipies:

1 cup frozen raspberries
1 cup frozen blueberries
1 cup frozen strawberries
½ cup soy milk
1 banana
½ cup tofu mori nu® light silken
1 teaspoon cinnamon
1 teaspoon vanilla extract

I used

1 cup frozen raspberries

1 cup frozen blackberries

1cup frozen strawberries

1 small handfull of spinich

1 cup silk

1 banana

1 tsp cinnamon

1tsp vanilla extract

Don't add too many berries!

It gets really thick

http://www.biggest-loser-recipes.com/mixed-berry-smoothie.html

Tortilla Soup

 jonandjenmiller.blogspot.com

2 boneless skinless chicken breasts
2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or two cups frozen corn
1 onion, chopped
2 14.5oz cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*

1 Tbsp ground cumin*
1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
fresh cilantro

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

I made this a couple months ago and am just getting the pictures up!

Way slow I know!

It was Amazing but next time I make it I will be using less of all the spices.

They were really good but it was too "spicey" haha

Easy Easy Clean up I suggest getting crockpot liners!

Hope ya'll enjoy as much as my hubbs and I did! It was a great recipe!

Lasagna soup

I modified a few things in the recipe to make it my own.

My husband loves home cooked meals and it was finals week so I came home to see what ingrediants I still needed and I needed about 5 things and so I got everything plus some biscuts and a salad.

It has been a very busy semester for Jared. I am proud of him for doing so well and thought I should do something nice for him. 

Ingredients

olive oil, for sauteing (I use a lot of water because the oil cooks out quick and makes it taste funny if you use too much)

1 pound Italian sausage

1 yellow onion, diced

1 green bell pepper, diced

2.5 cloves garlic, minced

1/3 cup tomato paste (aprrox. 2/3 of a can)

2 teaspoons Italian seasoning

1 teaspoon dried oregano

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

1 teaspoon sea salt

1/8 teaspoon black pepper

2 cans (14 ounce) petite diced tomatoes

4 cups chicken broth

1 cup water(for less oily try 2 cups water and 3 cups chicken broth)

12 ounces lasagna noodles broken up into bite-size pieces

(in the future I would use a ziti or a penne pasta)

15 ounces ricotta cheese (you will use about 2-3 tbs in a bowl of soup)

Add a little to the soup when done:

Mozzarella cheese,

Parmesan cheese

1. Add enough olive oil to lightly coat the bottom of a large soup or stock pot and heat on medium; add sausage and brown on all sides. (if it gets dry add small amounts of water as needed, I added about a cup while the meat was cooking)
2. Drain sausage in strainer, then put back on stove use a few tablespoons of olive oil over medium-low heat, add onion and green pepper; season with salt and pepper and saute until onion is translucent, stirring often. Add garlic, saute 2-3 minutes, stirring often. Add tomato paste, add all the dried spices, then add parsley a teaspoon of sea salt and a 1/8 teaspoon black pepper, stir into onions and cook 3-4 minutes.
3. Add tomatoes and chicken broth. Slice the sausage into 1/2-inch thick pieces and add back to pot. Simmer 35 minutes, tasting halfway through and seasoning as needed.
4. Cook the pasta to al dente according to package directions. Drain and toss with some of the broth from the soup to keep them from sticking. To serve, add about 1/4 cup Ricotta cheese to the middle of a bowl, spoon pasta around it then ladle soup over top. Sprinkle with about 1/4 cup mozzarella and serve with Parmesan for sprinkling over top. To make these extra special use oven safe bowls and sprinkle the tops completely with mozzarella. Set the bowls on a baking sheet and place under broiler until tops are bubbly and golden brown, checking every 30 seconds until they are ready.

I would suggest either using a different noodle or cooking the noodles right in the soup.

Next time I make this i'm going to make it with something else other then the lasagna noodles.

we love cheese at our house so as you can see we loaded the cheese on.





I found this recipe on pinterest. cinnamonspiceandeverythingnice.com

Mexican style Lasagna

I got this off of a blog and it was pretty good. Not what I was expecting.(not very Mexican) but it was really good.
A nice break from the average lasagna.

So anyways...
I love to cook for my husband..
He is really busy and I like to try and make dinner for him when i'm not otherwise occupied.
(he is a full time student, working a part time job at the school, and he is in the military, and a full time husband who tries his best to always be there for me even when he needs to be in two places at once)

I am grateful to have my wonderful loving husband!

NOW back to the "Mexican Lasagna"

-1 15oz Can Black beans (rinse & drain before using)

-1 1/2 cup fresh or frozen corn

-2 Cans crushed tomatoes (fire roasted if you can find them)

- 4 to  5 green onion chopped

-1 cup chopped cilantro
- 1 tsp. dried oregano

- 1tsp. garlic powder

-1/2 tsp cumin

-9-12 no boil lasagna noodles

-8oz shredded Mexican blend cheese( If you like it cheesy I would use a little more on each layer)

-Hot sauce(I used hot sauce on each layer and couldn't taste it so feel free to use more)


Warm oven to 400 degrees F
Use a 9X9in pan
In large bowl combine black beans, corn, green onion, cilantro, dried oregano, garlic powder & cumin.
On bottom of pan put a thin layer of the crushed tomatoes.
Then place approx. 3 to 4 lasagna noodles on bottom of pan breaking pieces to fit if needed.
On top of those noodles spread 1/3 of mixture(beans/corn/ect) evenly.
layer about 1/4 of tomato to the top of the mixture and put some hot sauce on it(I put about 5 squirts on each layer and couldn't taste it at all) Then spread 1/4 cheese
Then repeat layering two more times
Then last, put one more layer of noodles on and use the last bit of crushed tomatoes and put the last bit of cheese on top.
Wrap tin foil and put in the oven for about 35-45 minutes
Let stand for about 10 minutes
Then enjoy =)

1

2

3

4

5

6

7

8

9

10

11

12

13

My hubby and I enjoyed it!

I hope you do too =)