Here’s a recipe I tried recently that’s very simple to put together and leave in the crockpot all day. The credit for this recipe goes to MomsWithCrockpots.com.
Crockpot Chicken and Mushroom Alfredo
1 1/2 pounds chicken tenders or cubed chicken breasts
2 8oz packages of Baby Bella mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 8oz packages of cream cheese, cut into chunks
1 cup (2 sticks) of butter
2 cups grated parmesan cheese
1 1/2 cups whole milk
Place uncooked chicken in a large crockpot, top with mushrooms and the seasonings. On the stove, melt butter and cream cheese and add milk and cheese. Whisk together until smooth and pour over the mushrooms and chicken. Cook on LOW 5-6 hours or on HIGH for 2-3 hours. Serve with the pasta of your choice. Serves 6-8.
You can cut down the fat, of course, by using low fat milk and cream cheese.
I’ve mentioned a few times that I love Pamela’s Gluten-free bread mix. Well, I haven’t run into a Pamela mix I don’t like yet. Recently, I haven’t been able to get these large bags at the health food store, so I ordered them online. Guess what? If you like to stock up, you can get three large bags (4lbs) for $44 and no shipping. Now I’m stocked up. Each of these bags makes approximately four loaves of bread. It’s a good idea to slice the loaves up and freeze them so they stay fresh longer. Gluten-free bread doesn’t last long, so eat it all right away or freeze it. It’s much cheaper to buy the big bags than to pay about $8 a bag for a small mix that makes one loaf. You can ORDER HERE.
Here are some new breakfast products I found at the grocery store. These will help you get some fiber and taste great! I’m completely addicted to the granola mix. I love it. Give both a try.
Here are a few delicious GF mixes I’ve found lately. Pillsbury has a new sugar cookie mix with candy bits (this one was found at Walmart). Very, very yummy! See if you can find it. Pillsbury has also put their Funfetti candy bits into this Hungry Jack buttermilk pancake mix.
This isn’t my recipe, but it’s gluten-free, easy to prepare and healthy. It has an excellent flavor and I have to share it with you.
Spanish Chicken and Potato Roast (from the Food Network)
1 1/2 lbs Yukon potatoes, cubed
4 cloves garlic, chopped
2 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken thighs
2 tsp paprika
4 Tbsp chopped fresh parsley
2 red onions, sliced into rings
1 tsp salt
1/2 tsp ground pepper
2 lemons (one juiced, one cut into wedges)
Preheat oven to 500. Put the chopped potatoes and garlic in a microwave-safe bowl. Add oil and 1 Tbsp water and stir to coat. Place plastic wrap over bowl and punch a few holes in the top. Microwave 8 minutes to partially cook potatoes.
In another bowl toss chicken with the paprika, lemon juice, parsley, salt, and pepper. In a large casserole dish, place onions and potatoes. Bake 12 minutes. Remove potatoes from oven and flip. Top with chicken. Roast about 12 more minutes or until chicken is cooked through. It took me longer to get the chicken done, so just keep an eye on it. Serve with lemon wedges.