Crock Pot Chicken Marinara

(recipe from April Clark, my sis-in-law)

2-3 thawed chicken breasts
2 jars marinara/spaghetti sauce
salt, pepper, garlic powder
1/2 c. parmesan cheese (more or less)
1 c. mozzarella cheese (more or less)
seasoned breadcrumbs
cooked spaghetti or penne noodles (or whatever noodles you like)

Put marinara sauce, salt, pepper, garlic powder, and chicken breasts in a crockpot until chicken is cooked, about 6 hours on low. Then about 10-15 minutes before dinner, sprinkle a nice layer of bread crumbs, then parmesan cheese, then shredded mozzarella cheese on top. Serve when cheese is melted, put over noodles.

A longer version is to cook the chicken in the oven in a 9x13 pan with the sauce but not covering the chicken. Coat the chicken in breadcrumbs. Cook until chicken is cooked and a little crispy from the breadcrumbs---about 1 hour 20 minutes at 350 degrees then add cheeses at the end...

Macaroni Grill Foccacia Bread

From Chad's sister Tami...thanks! Even my boys gobbled up this bread, which I didn't think they would because of the rosemary. Pleasant surprise!

1 TBS yeast
1 TBS oil
1 TBS sugar
1 cup warm water
2 TBS margarine
2 cups flour
2 TBS dried rosemary
1 tsp salt

Place yeast, sugar and water in a large bowl or food processor and allow the mixture to become bubbly. Mix in 2 c of flour and salt and some sprinkles of rosemary (don't forget the salt!!) Knead for about 10 min until smooth and elastic (I SKIP THIS STEP because I'm lazy and it still turns out GREAT!) add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for 1 -2 hr, or until doubled. Punch down dough and divide in half. Let the dough rest for a few minutes. Coat 2 9−in square cake pans with nonstick spray. Press dough into pans. Melt margarine. Brush margarine over the tops of the loaves. Sprinkle rosemary over the loaves and lightly press into the surface. Let the loaves rise again until doubled, about 1 - 2 hrs. Preheat oven to 450 F. Lightly sprinkle salt over the loaves. Bake for 10−15 min, until lightly browned.

Cafe Rio Recipes

If you have ever been to Cafe Rio or Bajios or Costa Vida, you KNOW these recipes! Make them at home....oh, they are heavenly! YUM! This is my all time favorite dinner. Serve with a side of black beans, crunched up chips, guacomole, & shredded lettuce and it's like you are at the restaurant!

Cafe Rio Sweet Pork
3 or 4 pound pork roast
1 c. brown sugar
1 c. salsa

Mix together and pour over roast. Let cook in crock pot for 5-6 hours then shred.

Cafe Rio Rice
3 c water
4 t chicken bouillon
4 t garlic - minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice

Blend cilantro, green chilies and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunk of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Use a food processor to blend all the ingredients well. Refrigerate

Turkey Lips

1 c. soy sauce
1 c. Sprite
1 c. vegetable oil
1 T. horseradish (more or less depending on personal preference)

Use chicken tenders (or cut chicken breasts into thinner strips) and marinate in the fridge for at least 3 hours or overnight. Overnight seems to be better, though. Grill and enjoy! Serve with fresh veggies, salad and dessert.

Chocolate Chip Cookies

This is a recipe from a friend of mine. These are some of the best chocolate chip cookies! The secret is the pudding mix...

1 c. softened butter
1 small pkg sugar free vanilla pudding
1 c. brown sugar
3 eggs
1 tsp vanilla
3 c. flour
3/4 tsp salt
3/4 tsp baking soda
chocolate chips...as much as you want

Mix together wet ingredients first, then add to already mixed together dry ingredients. Bake at 350 degrees for 8-10 minutes.

5 Layer Brownie (crockpot recipe)

Chad's younger sister made this brownie crockpot recipe for their family reunion. OH MY, it was fabulous! And it is so quick to throw in the crockpot! This is a great no fuss dessert. We squirted whipped cream on top too. :) CLICK HERE for the recipe.

wish me luck Lasagna Rolls

I decided to try tofu lol

12 whole-wheat lasagna noodles

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 14-ounce package extra-firm water-packed tofu, drained, rinsed and crumbled

3 cups chopped spinach

1/2 cup shredded Parmesan cheese

2 tablespoons finely chopped Kalamata olives

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1 25-ounce jar marinara sauce, preferably lower-sodium, divided

1/2 cup shredded part-skim mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

NUTRITION INFORMATION: Per serving: 354 calories; 11 g fat (3 g sat, 4 g mono); 11 mg cholesterol; 46 g carbohydrate; 21 g protein; 8 g fiber; 374 mg sodium.