Ranch and Cheese CN

This is as simple as one could get... I cut some chicken breast put it into a bowl dusted them with dry ranch dressing and sprinkle cheese baked at 450 for 10-12mins

GF Oatmeal crockpot

--1 cup of oats
--2 cups of milk
--2 tablespoons of brown sugar
--1 tablespoon of vanilla (I have no idea where my vanilla went in that picture)
--pinch of salt
--1 chopped apple (there are 2 pictured, but after chopping up the green one I thought it was plenty of apple. I was right.)


The Directions:

--add oats, chopped apple and milk to stoneware
--put in brown sugar, vanilla and pinch of salt
--mix with finger. or a spoon. whatever.

--cover and cook on high for 1-2 hours or low for 2-3.
--check consistency of oats--some people like to chew, some people don't.
--garnish with some cinnamon


I cooked this batch on high for 1:15 hrs. It was creamy and milky; the kids and I really enjoyed it and ate it all up ourselves. I would probably double or at least increase the ingredients by 50% next time--especially if Adam was home.

dinner tonight

http://allrecipes.com/recipe/oven-roasted-asparagus/

for Noah

 

Spinach Chicken Parmesan

Breading
1/4c flour (gf)
salt
pepper (I used white pepper)
1/4c Parmesan cheese

I warmed my cast iron fryer pan with oil.
I breaded the chicken and fried it.
I fried some extra mixture
and added spinach
OMG sooooooooooooooooooooooooooooooooooo good
next time I am making black beans

corn chowder

Ingredients
1/2 cup chopped onion6 fresh medium ears of corn or 3 cups frozen whole kernel corn, thawed 1/2 cup chopped celery1 tablespoon cooking oil1 14-1/2-ounce can chicken broth 1 cup cubed, peeled potato1 cup milk4 teaspoons all-purpose flour1/8 teaspoon pepperDash ground red pepper1/2 cup diced, fully cooked ham1/2 cup shredded sharp cheddar cheese (2 ounces) 2 tablespoons snipped fresh parsley
Directions
1 If using fresh corn, use a sharp knife to cut off just the kernel tips, then scrape the cobs with the dull edge of the knife. (You should have 3 cups corn.)
2 Place 1-3/4 cups corn in a food processor bowl. Cover and process until smooth; set aside.
3 In a large saucepan cook onion and celery in hot oil until onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Stir in the corn puree and the remaining corn. Cook, uncovered, about 10 minutes more or until potato and corn are tender, stirring occasionally.
4 In a small bowl combine milk, flour, pepper, and ground red pepper; stir into corn mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in ham and cheese; cook and stir until cheese melts and soup is heated through. Garnish with parsley. Makes 5 servings.

Nutrition Facts
Calories 274, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 23 mg, Sodium 571 mg, Carbohydrate 36 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet

Buffalo Chicken Lasagna Recipe

Buffalo Chicken Lasagna Recipe
Adapted from Prevention RD

12 lasagna noodles, uncooked
1 1/2 lbs. boneless skinless chicken breast
1 large onion, diced
3 cups spaghetti sauce
1 cup Franks buffalo wing sauce
1/2 cup mozzarella cheese
1 1/2 cups water
15 oz. ricotta cheese, low fat
1/2 cup egg substitute (or 2 eggs)
6 slices pepperjack cheese
Cook chicken in pan on medium high heat with 1/2 cup of Franks hot sauce. Cook until shreddable. You will need to add some water so it won't stick. Shred chicken. Add onion to pan and cook for a few minutes to soften. Add shredded chicken and the other 1/2 cup Franks hot sauce. Stir and heat for a few minutes. Add spaghetti sauce and water and stir.

In another bowl, combine ricotta and egg together.

Spread 1 cup of sauce on the bottom of pan. Arrange 4 noodles over the sauce. Spread more of the sauce, then a layer of ricotta, 1/4 cup mozzarella cheese. Add another layer of sauce, noodles, ricotta, and mozzerella, noodles and ending with the sauce.

Total calories = 4300
8 servings = 538 calories per serving