Crock Pot Zuppa Toscana Soup

I am, truthfully, not a big soup fan. I'll eat it, occasionally; but not a fan. For some reason, this one got my attention, so I thought it was worth a shot.

It is, most definitely, worth making! Nate was at work when I made it, so he hasn't had it yet, but it was a huge hit with the boys and I! I was lazy/in a hurry when I was putting it together, so I did not dice the potatoes very fine, but I just mashed them a bit in my bowl. The boys didn't seem to have a preference--they were eating the pieces until they saw me mashing it with my spoon, then they mashed theirs too. ;) I would recommend cutting the pieces smaller, but it did work this way if you don't have much time to prep.

Adrian absolutely loved it, and Gabriel announced that the spinach was the best part ever. ;) (We may not be perfect parents, but so far we are at least raising them to be less fussy than their mama was/is!!)

One tip/suggestion/comment-- this does not need to be a crock pot recipe! Next time, I am just going to try stove top, and see how that works! I would recommend simmering all ingredients but the spinach & whipping cream for maybe 20-30 minutes, then adding them for another 15-20. However, since I haven't done that yet, you should definitely watch your times!

Remember, comments are loved! What's your go-to soup recipe?

Printable Recipe

Crock Pot Zuppa Toscana Soup

Ingredients

• 1 pound ground sausage
• ½ tablespoon Garlic Garlic, or 1 clove fresh, diced
• ½ tablespoon Onion Onion, or 1/2 small onion, diced
• 4 potatoes, diced
• Dash salt
• Dash pepper
• 4 cup chicken broth
• 2 cups spinach/kale (Original called for kale, but I usually have spinach on hand)
• ¾ cup heavy whipping cream
• Parmesan

Directions

1. In a large skillet over medium-high heat, brown the sausage. (If using fresh onion/garlic, add here and saute for a few additional minutes.)  Drain grease from skillet.
2. In a large crockpot, place sausage, Garlic Garlic, Onion Onion, potatoes, salt, pepper, and chicken broth. Add additional water to cover potatoes as needed. 
3. Gently stir, then cook on low for 5-6 hours or high for 2-4 hours. 
4. Add spinach/kale and whipping cream, stir, then continue to cook for 30 minutes.
5. Serve hot, with parmesan. 

Yield/Time

8 servings

3-7 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

278/serving

Source (for original): Homemade Hooplah

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Breadsticks

So, I have a recipe to share today that I didn't actually make. My husband did! He's pretty awesome. ;) Nerdy, handsome, makes cute babies, and he can cook/bake. (When I let him in my kitchen.) He's quite the catch. 

And... He loves bread. Loves it. And, let's be honest...as much as I love it too, I don't make it enough. Especially this time of year, when I am making sweets about daily. So, I am learning to relinquish control of the kitchen (which is hard) and stay out of the way when he occasionally wants to make it. He loves breadsticks too, and between him and I we put these together awhile ago. (Mostly him, to be honest, but since I'm the baker he did ask for my advice.) Last night I finally remembered to take a picture of them! 

These are awesome. This is, truthfully, a basic recipe. We always put garlic, butter, and parmesan on them, but you can do whatever you want. Onion, etc. 

Remember, comments are loved! Tell me what you try, and what your favorite toppings are! 

Printable Recipe

Breadsticks

Ingredients

• 2 ¼ - 3 cups flour
• 2 ¼ teaspoon active  dry yeast
• ¾ teaspoon salt
• 1 cup warm water (120°-130°)
• 2 tablespoons butter, melted *Nate usually adds more
• 2 tablespoons Garlic Garlic (or any other seasoning)
• ½ cup parmesan

Directions

1. In a large mixing bowl, stir together 1 cup flour, yeast, and salt. Add warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 min). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface. Cover; let rise in a warm place until double in size (1 hour).
2. Preheat oven to 375°. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 min. Meanwhile, lightly grease a baking sheet.
3. Roll the dough into a 15”x10” rectangle. Using pizza cutter, slice into 1” strips. Spread butter on top, adding more as needed, and sprinkle with garlic garlic and/or parmesan as desired. 
4. Bake for 15-20 minutes or until golden brown.

Yield/Time

Yields: 10-14 pieces

Total Time: 2 hours

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

139 calories/14 pieces

Source (for original): Better Homes & Gardens (french bread recipe, adapted)

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Creamy Parmesan Pasta

I'm one of those people who could happily eat pasta every night.

Every. Night.

Unfortunately, Nate can't. The boys could, but I do try to keep my hubby happy too. ;) So I have to vary things up a bit.... but you still may be surprised at the amount of pasta dishes in my recipe book. (Side note, is anyone curious about the actual book I keep?)

A lot of my pasta dishes are fairly similar. Pasta, some type of cream base, sometimes a veggie or two...This is one of my favorites, though. It's not really heavy, and the calories aren't bad. My boys, especially Gabriel, love it because of the spinach. (Yeah, my 4yo loves spinach. I never claimed he was a normal child, but I love it!) You can add other veggies if you aren't a spinach fan--just toss them in with the pasta when it has a few minutes left. You should definitely try the spinach though!

Printable Recipe

Creamy Parmesan Pasta

Ingredients

• 16 ounces uncooked pasta (I like the weird shapes!)
• 1 tablespoon avocado oil
• 8 ounces fresh mushrooms, chopped
• 1 onion, chopped
• 2 cups spinach
• ¼ cup all purpose flour
• 3 chicken bouillon cube
• 1 teaspoon Garlic Pepper Seasoning
• 1 teaspoon dried parsley flakes
• 1 teaspoon oregano
• Dash salt
• 2 cups milk
• ½ cup Parmesan

Directions

1. Cook pasta and carrots according to pasta package directions. 
2. In a small nonstick skillet, saute the mushrooms and onion in oil until tender. Add spinach, cook for 1-2 minutes. Stir in the flour, bouillon, Garlic Pepper Seasoning, parsley, oregano, and salt. 
3. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan. 
4. Drain pasta, add to mushroom mixture and stir to coat.

Yield/Time

Yields: 8-10 servings (10 cups)

Total Time: 20 m

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

241/cup

Source (for original): Cooking for Two

Remember, I love comments! What's your favorite pasta dish?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Chicken Alfredo Stromboli

I love pretty much anything to do with alfredo. It seems like half of the new entrees I want to try from Pinterest are variations of alfredo pasta! I already have recipes I love, so I try to not do it too often, but it's definitely one of my favorite meal ideas.

This is a recipe I found years ago, I think when Nate & I were first married. We both LOVE it, and it's always a hit with the boys too. It's pretty easy to do, especially if you use shortcuts. I almost always have shredded or grilled chicken in the freezer, so I use that instead of cooking the chicken as part of the recipe. You can use your own Italian/French bread, or you can pick some up in the deli section of your local grocery store. Whatever works for you!

Printable Recipe

Chicken Alfredo Stromboli

Ingredients

• ½ loaf italian or french bread
• 6 ounces boneless skinless chicken breasts, cubed
• 1 teaspoon olive oil
• ½ cups mushroom stems and pieces, chopped finely
• 1 clove Garlic, minced (or one teaspoon Garlic Garlic)
• dash Salt
• ¼ teaspoon Pepper
• ¼ cup sour cream
• ¼ cup Parmesan
• 3 teaspoons butter, softened
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Place bread, cut side up, on an ungreased baking sheet. Bake for 2-3 minutes or until lightly toasted; set aside.
3. In a small skillet, saute chicken in oil until juices run clear; drain. Add the mushrooms, salt, garlic, and pepper; cook for 1-2 minutes or until heated through.
4. In a small bowl, combine the sour cream, Parmesan, and butter; spread over bread halves. Top each with ½ of the of the chicken mixture. Sprinkle with mozzarella. 
5. Broil for 1-2 minutes or bake for 10-15 minutes (or until cheese is melted).

Yield/Time

Serves: 4

Prep/Total time: 30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

381/serving (using homemade french bread)

Source (for original): Cooking for Two

Comments are loved! What's your favorite alfredo-style dish?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Seasoned Chicken Fingers

I love easy dinners. I get out of work fairly late, so on the nights I work we either need things that have been prepped before (hello, freezer meals!) or things that are easy to make. I stumbled across this on the Tastefully Simple website, and it is a definite hit! It's just a basic breading recipe, but the addition of the different seasonings makes a huge difference in it.

You can use any of your favorite seasonings--I've tried three different TS seasonings so far, because I always have them on hand, but use whatever seasonings you like. If you don't have any on hand, I definitely recommend using something with garlic, and some type of Italian seasoning.

I love making dinners like this. Add some veggies, and you're good. And, best thing: my boys love chicken tenders! I honestly don't make them very often, casseroles are my go-to more often than not, but these are always a hit. Nate prefers the garlic, and boys don't seem to have any preference.

Want to make something like this, but can't decide what flavors to do? Do two! Most recently when I made this, I split the bread crumbs & parmesan in two separate bags. Then, I just added 1 tablespoon of one seasoning to one bag, and the other to the second bag. Once that was done, I just made sure to keep them separated on the pan. (There really wasn't a lot of color difference between the two, so keeping them separated made it easier.)

If you are looking for an easy dinner recipe--enjoy!

Printable Recipe

Seasoned Chicken Fingers

Ingredients

Chicken:

• 1 cup bread crumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons Pizzeria, Garlic Garlic, Fiesta Party, or other seasoning
• 2 large eggs, beaten
• 2 pounds boneless skinless chicken breasts, cut into strips

Dip (optional):

• 1 tablespoons Pizzeria, Garlic Garlic, Fiesta Party, or other seasoning
• ⅓ cup sour cream
• ⅓ cup mayonnaise

Directions

1. Preheat oven to 425°.
2. Place bread crumbs, parmesan, and 1-2 tablespoons seasoning in a gallon resealable bag. Place beaten eggs in shallow dish.
3. In batches, coat chicken strips with egg and place in bread crumbs; shake to coat. Place on a large greased baking sheet.
4. Bake 15-25 minutes or until internal temperature of chicken reaches 170°. (This will depend on size of strips.)
5. Meanwhile, if desired, combine sour cream, mayonnaise and 1 tablespoon seasoning in a small bowl; serve with chicken fingers.

Yield/Time

8 servings, ¼ of large breast each

40 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

170/serving + 60/Tablespoon dip

Source (for original): Tastefully Simple

Remember, comments are loved! What's your favorite way to have chicken?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Creamy Baked Cheesy Chicken

I'm going to preface this post by saying that I am working on taking better food photos. But, sometimes good food just isn't pretty. Especially when you've had to move things around to get a good temp with the meat thermometer. (And yes, I regularly use a meat thermometer; I only risk food poisoning when raw cookie dough is involved.)

Anyways, there is no raw cookie dough here (today). Or raw meat, thankfully. Just really, really good chicken. I've made this multiple times, with good results each time. Different cheeses, too. The picture is taken with cheddar, but it's just as great with mozzarella. Asiago is what the original called for, but whatever. I go with whatever is already shredded in my fridge. ;) I love the combination of seasonings, cheese, and mayonnaise. The mayo makes this sooo creamy. The chicken is PERFECT. So tender, so juicy. I could eat this weekly. It's always a hit with my boys, too!

Printable Recipe

Creamy Baked Cheesy Chicken

Ingredients

4 chicken breasts, cut in half
1 cup light mayonnaise or greek yogurt
3/4 cup shredded cheese, divided
1 1/2 teaspoon seasoning salt (I use Seasoned Salt)
1/2 teaspoon pepper
1 1/2 teaspoon garlic powder (I use Garlic Garlic)

Parmesan

Directions
Preheat the oven to 375° and spray a 9”x13” pan with cooking spray. Lay the chicken inside the pan.
Mix together mayonnaise, 1/2 cup cheese, and seasonings. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
Sprinkle the top with remaining cheese and fresh parmesan.
Bake uncovered for 45-60 minutes, or until chicken is cooked through. (I always use really thick chicken breasts, but start checking at 20-25 minutes. If the breasts are thinner, they will be done much sooner.) Enjoy!

Yield/Time

4-8 servings

50 minutes

Nutrition Facts

267 per 1/2 breast *I calculate nutrition facts for my use only, this is not done scientifically

Source (for original): Recipe Critic

Remember, comments are love! What's your favorite way to make chicken?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Chicken Broccoli Alfredo Pasta

I am such a pasta girl. I love a good alfredo, but I am bit of a snob. I'll try any homemade recipe, but I can't buy the canned stuff. (I've tried them all.... they are disgusting.) I do a lot of different recipes, and most of them are essentially the same, but this is the most recent. Pretty easy, too! 

This would be easy to vary, too. Toss in any frozen veggie you like, add some more seasonings, etc.  

Do you have a favorite alfredo recipe? Share in the comments!

Chicken Broccoli Alfredo Pasta

Ingredients

• 12 ounces penne pasta
• 1 1/2 cups cooked and chopped chicken
• 1 1/2 cups frozen broccoli
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 1/4 cups cream
• 1 1/4 cup milk
• 1/2 cup Parmesan cheese

Directions

1. Preheat oven to 350°.
2. Cook pasta according to package directions. Combine broccoli, pasta, and chicken; place into a 9”x13” baking dish.
3. Melt butter completely over medium heat in large skillet or pan. Add flour, garlic, onion, salt, and stir to form a roux. Slowly add milk and cream, stir continuously until sauce has thickened. Add Parmesan, stir to combine thoroughly.
4. Evenly pour and distribute alfredo sauce over pasta combination. Gently stir to combine, and sprinkle with more Parmesan as desired.
5. Bake for 10-15 minutes or until heated through.

Yield/Time

6 servings

30 minutes

Source (for original): Chef in Training

Chicken & Spinach Pasta

Our oven died a couple weeks ago, when our menu plan was filled with things that needed to be baked. Thankfully, we've gotten it fixed since, but of the handful of things left on my plan, not ONE of them was crock pot or stove top only. We had pizza the first night I realized it was completely dead (that's also the day I dropped a wooden shelf on my head.... so we probably would've had pizza anyways), and I came up with some alternate meals. 

This Chicken & Spinach Pasta is actually something that was on the original menu, but originally required baking. With some slight adaptation to make it stove top (and a decent amount of adaptation simply because I wanted to), it worked. 

It's actually a pretty basic dish, but I really like adding the cream cheese/sour cream for some extra creaminess. 

The cutest thing about this was Gabriel's reaction to the spinach/tomato in it. It isn't unusual for me to put (small) pieces of tomato in things, but for some reason he said "icky" when he found a piece at the edge of his plate. I explained that it was tomato & it was yummy, then showed him the spinach & said that was yummy too. So he picked up a piece of spinach, told me "spinach yummy!" then promptly ate it. When we had leftovers the next day, he ate all of the spinach before even touching the pasta. :)

Chicken & Spinach Pasta

Ingredients

• 16 ounces dry small pasta
• 2 tablespoons butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 8 ounces cream cheese
• 1/2 cup sour cream
• 1-2 cups milk
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cups chopped fresh spinach
• 2 cups cooked chicken, diced
• 1 cup diced tomatoes
• Fresh basil or parsley, for garnish

Directions

1. Preheat oven to 400°, if desired. (Baking is not necessary.) Spray a 9”x13” baking pan with non-stick spray.
2. Cook pasta; drain and set aside.
3. While pasta is cooking, heat butter in a large saute pan set to medium heat. Add in the onion and garlic. Saute for 3 - 4 minutes to slightly soften; do not brown.
4. Add in cream cheese; stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of mozzarella cheese, salt, pepper and red pepper flakes. Stir until everything is well combined and bubbling. Add pasta, chicken, spinach and tomatoes. Add more milk as needed to obtain desired consistency.
5. If baking, stir to coat and immediately transfer to baking dish. Add remaining cheese and bake, uncovered, for 20-25 minutes.  
6. If not baking, add remaining cheese and heat thoroughly.
7. Top with basil or parsley for garnish.

Yield/Time

8 servings

20-45 minutes

Source (for original): Inspired Dreamer