Bytes to Bites


Slow-Cooked Parmesan Chicken
December 31, 2013, 4:28 am
Filed under: Dinner, Slow Cooker, Weekday Meals

Introduction:

Another slow cooker meal that will do in a pinch.

Ingredients:

6 skinless, boneless chicken breast halves

1 pouch dry onion soup mix

2 cans condensed Cream of Mushroom soup

1 1/2 cups milk

1 cup converted long grain white rice

1/4 cup grated parmesan cheese

Instructions:

1. Spray slow cooker with cooking spray. Place chicken breasts inside.

2. Stir the onion soup mix, mushroom soup, milk and rice together in a medium bowl. Pour over the chicken. Sprinkle with the parmesan cheese.

3. Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through. (Note, mine cooked for about 5 hours on low and was fine).

Our Home Rating? 3/5 bites

Source: http://allrecipes.com



Slow Cooker Dump and Go Cheesy Chicken
December 29, 2013, 9:49 pm
Filed under: Dinner, Slow Cooker

Introduction:

This was okay. Good enough that the recipe has sat bookmarked on my desktop for the last few weeks waiting to be blogged, but not a “jump up and stand on my chair” good meal. Easy, fast slow cooker meal for something different.

Ingredients:

6 skinless, boneless chicken breast halves

2 cans condensed Cream of Cheddar soup

1/2 cup milk

salt and pepper to taste

1 tsp garlic powder

Instructions:

1. Spray slow cooker with cooking spray. Place chicken breasts inside.

2. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.

3. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Our Home Rating? 2/5 bites

Source: http://allrecipes.com



Slow Cooker Teriyaki Pork Tenderloin
April 21, 2012, 5:34 am
Filed under: Dinner, Slow Cooker | Tags:

Introduction:

Mmmm! Good and tender.

Ingredients:

2 tablespoons olive oil

2 lbs pork tenderloin

1/2 cup teriyaki sauce

1 cup chicken broth

1/4 cup brown sugar

4 cloves garlic, chopped

3 fresh red chile peppers, finely chopped

1/2 large onion, sliced

1/4 tsp black pepper

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chili pepper, onion and black pepper.

2. Put browned tenderloins into the slow cooker. Cover with teriyaki sauce mixture. Cook on high for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.

3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Comments:

The first time we made this, I didn’t have teriyaki sauce, so substituted Honey Garlic instead. It tasted great, so either sauce option will work. Also, I cooked my pork on low for about 6 hours, instead.

Our Home Rating? 4/5 bites

Source: Blog – http://www.allrecipes.com (posted by StayHomeCook)



Slow Cooker Jambalaya
February 12, 2012, 5:48 pm
Filed under: Dinner, Slow Cooker | Tags: ,

Introduction:

I love jambalaya, but it takes a bit to make. Surprisingly, I had great difficulty finding a recipe that would work in the slow cooker and be ready when I got home from work. This recipe was not perfect, but it was good to come home to a finished meal.

Ingredients:

1 lb boneless, skinless chicken breasts, cut into 1 inch cubes

1 lb smoked turkey sausage, sliced

1 (28 oz) can diced tomatoes with juice

3tbsp dried minced onion flakes

1 cup chicken broth

2 tsp dried oregano

2 tsp dried parsley

2 tsp minced garlic

2 tsp Cajun seasoning

1 tsp cayenne pepper

1/2 tsp dried thyme

1 lb cooked shrimp

2 cups instant rice (I used Uncle Ben’s 15 minutes rice)

Instructions:

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme. (I did this the night before and put it in the fridge until morning when I added I put it into the slow cooker).

2. Cover and cook 7 to 8 hours on low or 3 to 4 hours on high. Mix in cooked shrimp and cooked rice for about 15 minutes or until rice is tender.

Comments:

There were a few things I changed from the original recipe. First I added shrimp. I used cooked shrimp, but you could probably used raw as well with a bit more cooking time at the end. We also substituted the turkey sausage for some venison jalapeno smokies we had, adding a bit of extra spice. Finally, we also added some crab meat which was good, but not something I’ll do every time. We don’t have a great tolerance for spice and found this to be a bit on the spicy side. It might have been because of the extra spice in the sausage, but I would probably adjust the spice down just a bit next time I make it. To me, it wasn’t quite a true jambalaya, but was good for a ready to go meal in the slow cooker.

Our Home Rating? 2/5 bites

Source: Blog – http://www.plainchicken.com/Pinterst