Slowcooker Chicken Artichoke Pasta

This may very well be similar to another recipe posted previously here.  It seems familiar, but it was kind of thrown together based on ingredients I had for another recipe that I didn't want to follow.  The original recipe was for baked cheesy artichokes and spinach.  But it seemed like a side dish and I had no other plan for dinner to accompany it.  So instead I threw all of the ingredients into a crock pot on top of chicken and made pasta about 10 minutes before it was ready.  Voila.  Dinner.

INGREDIENTS

2 chicken breasts, cut into 2 pieces each
1 car artichokes
1/2 bag of fresh spinach, or 1 box frozen spinach (thawed)
2 TBS garlic
1/2 cup shredded parmesan cheese
1 small carton (1 1/2 cups??) heavy cream
1 block cream cheese
fresh pepper, to taste

DIRECTIONS

Spray crock pot with non-stick spray.  Put chicken on bottom.  

In a bowl, mix together remaining ingredients.  Add to chicken in crock pot.

Cook on high for 2-3 hours.  Serve over pasta.
 

VERDICT
This was delicious.  I added a bit more skim milk to the crock pot because the cream wasn't quite enough to moisten the entire mixture, but it wasn't necessary. 

Opa!

No recipes here- we decided to use a bunch of spices that grandma brought back from Greece on a cruise a few years ago.  Salad mix, tatzhiki mix, hummus, potato seasoning, and meat marinade.

 

Most of it didn't have as much flavor as expected (the spices were a few years old, which probably isn't ideal) but we did enjoy trying something completely different.

 

So there you go.  No recipe.  Just inspiration to go out and try something different. 

 

Healthy Fried Rice

 

This recipe is great on its own- or as a base for a stir-fry.  And yes, there is tofu.  I still haven't mastered preparing tofu (mine falls apart and doesn't get nice and browned on the edges) but I'm still not giving up on it.

  

INGREDIENTS

· 1 package of firm tofu

· Cooking spray

· 1 tablespoon of oil

· 2 large cloves of garlic, grated

· 2 tbsp of ginger, grated

· 1 bunch of scallions (about 6), chopped/sliced

· about 3-4 cups of brown rice

· 1 red pepper, diced

· about 1 cup of edamame, shelled

· 1/2 cup of frozen corn

· 2 eggs beaten

· 3-4 tbsp low sodium soy sauce

DIRECTIONS

.      Cook the rice if needed first, then when that is done start these other steps.

2.      If you need to cook the rice you can precook the tofu while you cook the rice and just reserve it for later.  Heat a non stick skillet over high heat and spray with cooking spray.  When hot add the tofu. Brown on both sides (couple minutes each side) and then remove and let cool.  When cool cut into small bite sized squares.

3.      When your rice and tofu are ready- Heat the oil in a large skillet over high heat. 

4.      When really hot add the scallions, pepper, garlic and ginger.  Cook only for about 2-3 minutes. 

5.      Add the rice, tofu, edamame and corn.  Stir gently until all heated through- not even five minutes.

6.      In the same pan, make a well in the middle and either spray with cooking spray or drop a splash of oil, then add the eggs.  Stir until scrambled. 

7.       Finally just add the soy sauce and make sure everything is mixed well.

VERDICT

  

 We used this as a base for the Ginger Pork Stir-fry, but it's good enough to eat on it's own!  Top with a bit of siracha sauce for some heat!

Tomato Basil Cheddar Soup

INGREDIENTS

• 2 28-oz. cans of diced tomatoes
• 1 yellow onion, chopped
• 2 cloves of garlic, chopped
• 1 tsp olive oil
• 2 cups of vegetable broth
• 1 cup of plain Greek yogurt
• 1 cup cheddar cheese, grated
• 1/2 cup basil, chopped, loosely packed
• 2 tsp of oregano
• 1 tsp sugar
• salt and pepper to taste

DIRECTIONS


Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes (juice and all) and the vegetable stock.

Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese if desired.


VERDICT

I know this is something I did and is not a result of the directions.... but it was gritty.  Like the cheese didn't combine well or was too hot when it was added or something gritty.  Great taste... but gritty.  I'd love to hear your feedback if you know how to fix this problem!