Baked Chicken with Artichokes

15-oz can diced tomatoes, drained [I used Italian]
2 TBSP olive oil
3 cloves garlic, minced
3/4 tsp dried oregano
1/4 tsp salt
pepper
1/2 TBSP lemon juice [I used half a lemon]
2 boneless skinless chicken breasts [I used 3]
pinch of salt and pepper
14-oz can artichoke hearts
1 c. shredded mozzarella

Drain the tomatoes.  In a medium bowl, combine the first seven ingredients (tomatoes to lemon juice).  Stir well, then set aside.  Preheat oven to 400 degrees F.

Cut chicken breasts in half and place in greased casserole.  Lightly sprinkle with salt and pepper. [I omitted this step.]

Drain the artichoke hearts and roughly chop.  Sprinkle on top of chicken.  Pour the tomato mix on top.

Bake the chicken, uncovered, for 30 minutes.  After 30 minutes, sprinkle with mozzarella cheese and broil for no more than 5 minutes until cheese is bubble and browned.  Serve immediately.

{Original recipe can be found HERE.}

Spinach-Ravioli Lasagna

Spinach Ravioli Lasagna
 8-10 Servings
Cook time: 35 minutes
Prep time: 10-15 minutes
1 6 oz or more pkg baby spinach, thoroughly washed and dried
1 jar pesto sauce (drain out a little oil)
1 15 oz jar Alfredo sauce
1/4 c vegetable or chicken broth
1 25 oz pkg frozen cheese-filled ravioli (or more), do NOT thaw
1 c (4 oz) shredded Italian six-cheese blend
Italian sausage & onions cooked (optional)
Garnishes: chopped fresh basil, paprika

Preheat oven to 375. Chop spinach and toss with pesto in a medium bowl, along with browned sausage/onions (if using). Combine Alfredo sauce and broth. Spoon 1/3 of Alfredo sauce mixture (about ½ c) into a lightly greased 2.2 qt or 11x7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfrerdo sauce. Bake at 375 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish if desired. Very, very good!

~Amy Henson

Bourbon Chicken (Freezer/Slow Cooker)

Bourbon Chicken | Freezer to Slow Cooker Meals

 

Ingredients

• 1 ½ lbs. boneless skinless chicken
• ⅓ cup brown sugar
• ¼ cup ketchup
• ⅓ cup soy sauce
• ¼ cup apple juice
• 2 T. apple cider vinegar
• ½ cup bourbon (or broth if you don't want to use bourbon)
• 2 tsp. cornstarch
• ¼ tsp. minced garlic
• ¼ tsp. ginger
• ½ tsp. black pepper

Instructions

Freezer Prep:

1. Label gallon freezer bag with contents, date, and cooking directions.
2. Cut chicken into small bite sized pieces.
3. In freezer bag whisk together brown sugar, ketchup, soy sauce, cornstarch, apple juice, apple cider, bourbon, garlic, ginger, and black pepper.
4. Add chicken, shake bag to coat.
5. Press flat, seal bag securely.

Cooking:

1. Thaw bag contents.
2. Pour chicken and sauce into a slow cooker that has been coated in nonstick cooking spray or lined with a slow cooker bag for easy clean up.
3. Cook on low for 6-7 hours, stirring occasionally.
4. Serve over rice, add fresh steamed broccoli or another favorite veggie for a complete meal.

Cool Ranch Shredded Tacos

Cool Ranch Shredded Chicken Tacos Recipe from New Leaf Wellness
Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 taco seasoning packet OR 1 T chili powder, 1 tsp pepper, and 1/2 tsp of each salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder
• 1 ranch seasoning packet OR 1 T dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper, 1/2 tsp salt (Traditional ranch seasoning packets also include dried buttermilk. Add 1 T if you have some on-hand.)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot. Serve on soft tortillas with your favorite taco toppings like shredded cheese, salsa, and guacamole.

White Wine Chicken with Artichokes

White Wine Chicken with Artichokes Recipe from New Leaf Wellness

Yields: 6 servings
Ingredients
• 2 pounds boneless skinless chicken breasts
• 1 can of artichokes (14oz), quartered and drained
• 1 can of diced tomatoes (14.5oz), undrained
• Juice of 1 lemon
• 1/2 cup dry white wine
• 4 cloves of garlic, minced
• 1/4 cup butter
• 1 tablespoon capers (optional)
• 1 tablespoon corn starch (day of cooking/serving)

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (within 3 months)
2. Tenderize chicken.
3. To your freezer bag, add all ingredients except corn starch.
4. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4-6 hours.
3. Stir corn starch into mixture and cook an additional 1/2 hour on “low” setting.

Serve over spaghetti, zoodles, or cauliflower rice.

Chicken and Fresh Cranberry Sauce

Chicken and Fresh Cranberry Sauce Recipe from New Leaf Wellness

Yields: 6 servings

Ingredients
• 2 pounds boneless skinless chicken breasts (about 6 small chicken breasts)
• 1 small yellow onion, diced (one cup)
• 12 oz bag of fresh or frozen cranberries
• The zest of one navel orange
• 2 cloves garlic, minced
• 1/2 cup light brown sugar
• 2 tablespoons balsamic vinegar
• 1/4 cup ketchup
• 1/4 teaspoon crushed red pepper flakes

Materials
• 1 gallon-sized plastic freezer bag

To Freeze and Cook Later
1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.

To Cook
1. Thaw freezer bag overnight in refrigerator or in the morning in water.
2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.

Serve with green beans

Breakfast Casserole - Crockpot

Breakfast Casserole - Crockpot
1 bag (32 oz.) frozen southern style hashbrown potatoes
1 lb bacon, cut into pieces, fried and drained
1 lb sausage, crumbled, browned and drained
½ c (or more) diced onions
1 green pepper, diced (optional)
3/4 lb cheddar cheese, diced
1 doz eggs
1 c milk
½ tsp (or more) dry mustard
salt and pepper
(Taco Seasoning, if ya want it spicy)

 Spray crockpot with Pam. Layer the frozen potatoes, bacon, onions, green pepper, and cheese in the crockpot in two or three layers. Finish up with cheese. Beat the eggs, milk, and mustard, S&P together. Pour over the whole mixture. Cook on low for 10 hours.

Easy Queso Dip

(Makes 2 cups )

1 ½ Tbsp unsalted butter
2 Tbsp AP flour
1 c milk, plus up to 4 Tbsp additional
1 ½ c grated cheese (sharp cheddar or whatever...I used maybe 2 c, grated from block)
1/4 to ½ tsp fine salt and cayenne pepper, or to taste (I used sweet butter, added only a little salt)

Melt butter in a small saucepan over medium heat. Add the flour and cook for 1 minute, stirring continuously with a spatula. Whisk in half of the milk (about 1/2 c) and cook until slightly thickened. Then gradually add the rest of the milk and cook until you get a creamy sauce, about 1-3 minutes. Add cheese and stir till melted, then season with salt and cayenne pepper, to taste.

Asian Chicken Stir Fry (AKA Crack Slaw)

1 lb. ground chicken breast
1 half head medium cabbage, shredded (or a bag of slaw)
1 (10-12 oz) bag broccoli slaw mix
1 small onion, finely chopped
4 cloves garlic, minced
1/2 tsp fresh grated ginger (or try 1/8 tsp ground dried ginger)
1 TBSP olive oil
1/4 c. reduced sodium soy sauce
1 tsp toasted sesame oil
1 tsp apple cider vinegar (Feel free to double if you like a tart taste!)
1 tsp sriracha sauce
salt and pepper to taste

Heat olive oil over medium heat in a large skillet.  Add in onions and saute until fragrant, 1-2 minutes.  Add in chicken, garlic, and ginger.  Cook while breaking up chicken with a wooden spoon until browned.

Remove chicken from skillet, and add the cabbage and broccoli slaw.  Cook until wilted and mostly tender, about 4-5 minutes.

Return the cooked chicken to the pan.  Stir in the rest of the ingredients and season with salt and pepper as desired.

Serves 4.  (Serving size is 1-1/2 cups, and each serving = 2 Smart Points)