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.