Slow Cooker Chicken, Broccoli & Rice

Ingredients:

  • 1 1/2 lb boneless, skinless chicken breasts
  • 1/2 tsp garlic powder
  • 1 pack Lipton onion and mushroom mix
  • 2c chicken stock
  • 2 10.5oz cans cream of mushroom soup (or 1 can mushroom, 1 can cream of chicken)
  • 1 pack broccoli
  • 2 1/2c rice
  • LOTS of cheese
  1. Lightly grease inside of crockpot with nonstick spray
  2. Cut chicken breast in half and line bottom of pot
  3. Add garlic powder, salt, and pack of onion mushroom mix onto chicken
  4. Add stock, and cans of soup
  5. Cook on high for 6 hours
  6. With 2 hours left, shred the chicken and add broccoli
  7. With 1 hour left, cook the rice. Add to crockpot.
  8. Stir in cheese and let sit for 5 minutes to melt

Spinach Tortelloni Carbonara

Ingredients:

  • 2 packs of spinach tortelloni
  • 4 strips of bacon, chopped
  • 3 eggs
  • 1c parmesan cheese
  • 3 cloves of garlic
  • 2 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt & pepper
  1. Boil and salt the water for the tortelloni, add and cook the pasta. Remove the pasta when cooked, set aside saving the pasta water.
  2. In a pan, fry up the bacon pieces until crispy, remove and set aside, leaving the grease in the pan.
  3. Add garlic to bacon grease, cook for 1 minute.
  4. Whisk eggs, cheese, and onion powder together in a bowl. Add 2 TB of pasta water, one at a time, whisking vigorously to temper the eggs so they don’t cook and scramble.
  5. Add pasta to the pan. Slowly add in egg mixture and a little bit of pasta water at a time while stirring vigorously so they make a nice sauce.
  6. Add the bacon back in and top off with salt, pepper, basil, and oregano.

Coconut Shrimp

Ingredients:

  • Flour
  • 1 bag sweetened coconut flakes
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • Salt & pepper
  • 3 eggs
  • 2 lb shrimp
  • oil for frying
  1. Prepare and wash the shrimp. Mix flour and coconut flakes (2 parts flour to 1 part coconut) and spices. Preheat oven to 200 degrees.
  2. Heat the oil in a pan. You’ll know it’s ready when you stick the back of a wooden spoon in and it bubbles around the spoon.
  3. Drop shrimp in the egg bath (I like to add some extra spices to the eggs too), then coat in flour mixture. Drop in the oil. Fry about 5-6 minutes on each side. Be careful not to put toon many in the pan at once! This will lower the temp of the oil and they’ll take FOREVER to cook.
  4. When shrimp are done, place them on a foil covered baking sheet in the oven to keep warm.
  5. Serve with sweet thai chili sauce!