White Chicken Chili (Crockpot) **

This was okay. I mean, it was good and all, but it just really wasn't what I was looking for in a white chicken chili. I have one that I love (see recipe here), but I was looking to find a good one for the crockpot. One that I love just as much as the stovetop version. This just didn't do that for me. I think the Rotel might have thrown it off a bit. I don't think I like the idea of tomatoes in a white chili. All in all, the flavor in this was fine. If I hadn't already had something different in mind, it probably would have been okay. Just not for me, lol.

WHITE CHICKEN CHILI (CROCKPOT)
(luckymommyto2boys ~ Amy ~ PassionforSavings)

1 lb chicken breasts
1 white onion, diced
2 cans white northern beans
1 can whole kernel corn
1 (10-oz) can Rotel
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 (32-oz) container chicken broth
1 (8-oz) block cream cheese
1/4 cup half & half or heavy cream
Topping Ideas: cheese, avocado, fresh cilantro, sour cream, salsa, & tortilla chips

In a bowl combine salt, pepper, cumin, chili powder, cayenne pepper, garlic powder; stir.
Place chicken breasts in bottom of slow cooker.
Sprinkle seasonings over the chicken.
Top with onion, beans, corn, and Rotel.
Add the entire container of chicken broth to the slow cooker.
Cover and cook on low for 6-8 hours (until chicken is fork tender).
Remove chicken and shred with forks. Return chicken to slow cooker.
Add in cream cheese and half & half.
Cook another 15 minutes on high.
Serve with your favorite toppings!

One Skillet Sausage and White Bean Gnocchi **

This was my first attempt at making anything with gnocchi at home. We love the Olive Garden gnocchi soup, so I knew we'd eventually need something for that at home as well. I'm WAY behind on my reviews, so when I made the recipe, it was way too hot for the soup. This seemed like a good way to incorporate it into our meal plan. We did all like it a lot. The gnocchi didn't quite soften up like it should have, though. I don't have a Dutch Oven, so I cooked it on the stove in my regular skillet and then transferred it to a 9x13 baking dish to put it in the oven. That could have had something to do with it, I guess. Anyway, we did like it, but I don't know that I would bother with this exact recipe again. I'm usually pretty busy in the evenings, so this takes a little more prep work that I prefer, unless it's a phenomenal dish that we all are crazy about. I doubt I'll be making it again.

ONE SKILLET SAUSAGE AND WHITE BEAN GNOCCHI
(luckymommyto2boys ~ Amy ~ ChelseasMessyApron)

1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
1 package (13 ounces) Butterball Hardwood Smoked Turkey Sausage
1/4 cup water or chicken broth
1 can (14.5 ounces) Italian diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika optional
Seasoned salt and pepper
1 can (15 ounces) white kidney or cannellini beans
1 package (16 ounces) gnocchi
1 and 1/2 cups fresh spinach ~4-5 ounces
1/2 cup freshly grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Optional: fresh parsley

Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
Put a large oven-safe skillet (I use a 12 inch lodge dutch oven skillet), on the stove at medium-high heat. Pour in the olive oil.
Add in the chopped onion and stir until the onion is transparent -- about 4 minutes. Add in the garlic and stir for another 30 seconds.
Coin the turkey sausage and add to the skillet. Cook over high heat until lightly browned or about 3-4 minutes.
Add in the water or broth, undrained Italian diced tomatoes, oregano, parsley, garlic powder, paprika, seasoned salt and pepper, THOROUGHLY rinsed, drained, and dried cannellini beans, and uncooked gnocchi. Stir until everything is well combined. Gently stir in the spinach and make sure it's covered with liquid.
Top with mozzarella and Parmesan cheese and place in the oven.
Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy top.
Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

Deconstructed Slow Cooker Chicken Parmesan Pasta **

This was just kind of "meh."  It wasn't bad by any means, but it just wasn't anything special.  I was pretty disappointed.  To me, it really wasn't reminiscent of chicken parmesan at all, but that is probably because there wasn't flavoring from any breading.  I don't see myself making it again.

DECONSTRUCTED SLOW COOKER CHICKEN PARMESAN PASTA

(luckymommyto2boys ~ Amy ~ FoodySchmoody)

1 onion, sweet, sliced

3 garlic cloves, smashed

3 chicken breasts, boneless, skinless

1 tbsp basil, dried

1/2 tsp salt

1/4 tsp black pepper

2 (24-oz) jars pasta sauce

16 oz rigatoni pasta

1/4 cup parmesan cheese, grated

2 cups mozzarella cheese, shredded

1/4 cup parsley, freshly chopped

Place onion and smashed garlic in slow cooker.

Season chicken with salt and pepper and place on top of onions. Pour sauce over chicken. Sprinkle dried basil on to the sauce. Cook on low for 5-6 hours.

When slow cooker time is up, remove chicken, shred and place back into sauce. Stir in Parmesan cheese.

Prepare pasta according to package instructions. Drain pasta and stir into slow cooker.

Sprinkle Mozzarella cheese over the top of pasta and replace cover just until cheese melts, about 10 minutes.

Garnish with parsley just before serving.

Crockpot Chicken and Wild Rice Casserole **

I think my 11-year-old said it best: "This is good, but it's definitely not my favorite."  It was tasty and filling, but it just kind of lacked something.  For one thing, the rice gets too mushy when it's cooked for so long.  If I did it again, I might try it on high for the shorter cook time.  I doubt I'll mess with it again, though.  It just didn't "wow" us enough.

CROCKPOT CHICKEN AND WILD RICE CASSEROLE
(luckymommyto2boys ~ Amy ~ MostlyHomemadeMom)

6 oz box long grain and wild rice mix (unprepared)
4 boneless, skinless chicken breasts
8 oz sliced mushrooms
10 3/4 oz can cream of chicken soup
1 1/4 cup water
1/4 cup real bacon pieces

Pour dry rice into bottom of slow cooker, set aside seasoning envelope. Lay chicken over dry rice.
Sprinkle mushroom slices over chicken. In a small bowl, whisk soup, water, and contents of seasoning envelope.
Pour over mixture in crockpot. Sprinkle bacon pieces on top.
Cook on high for 3 hours or low for 5-6 hours or until chicken is cooked through.

Crock Pot Apple Dump Cake **

I decided to do this one for breakfast, since it was basically just muffin mix and apples anyway.  Unfortunately, I have to give this two stars, even though I'd really prefer to give it three.  One kid loved it.  The oldest said it "tastes weird, but okay... I guess."  He then decided to go with a bowl of cereal instead.  Personally, I thought it was great.  But since I have to do my ratings on how the family digs it...   It's basically just an apple crumb cake, but I loved that I could start breakfast before bed and have it ready first thing in the morning.  Not to mention how amazing the house smelled when we crawled out of bed!

CROCK POT APPLE DUMP CAKE

(luckymommyto2boys ~ Amy ~ TheCountryCook)

2 (7 oz.) packets Martha White Apple Cinnamon (or Apple Cider) muffin mix

2 cans apple pie filling

1 stick (1/2 cup) butter, melted

Lightly spray a 4-6 quart slow cooker (crock pot) with non-stick cooking spray.

Pour in two cans of apple pie filling.

Evenly sprinkle two packets of muffin mix on top of the apple pie filling. Pour melted butter over entire muffin mix. Note: the butter won't cover all the dry muffin mix.

Cover and cook on low or 3-5 hours.

You want the top to be golden brown and the apple pie filling should be bubbling up from underneath. 

Serve warm with a big scoop of vanilla ice cream!

Egg Sausage and Spinach Casserole **

I actually made this one back in the spring, but I never got around to posting it.  I've since lost the picture that I took of mine.  It was basically the same as the one from the original posting, so I'm including that below.  Just know that the pic is from her meal, not mine.

I enjoyed this one, but sadly, the rest of the family did not.  I did add mushrooms to ours, but considering that we all adore spinach and mushrooms, I don't see how that could have affected the final result.  I would still like to try it again, though, just in case.  I figure I've waited long enough now that they probably won't even remember the first time. ;-)  I think I might go ahead and use the full-egg Egg Beaters, though, just to kind of *beef* it up a bit.

Photo from LaurenKellyNutrition.com

EGG SAUSAGE AND SPINACH CASSEROLE
(luckymommyto2boys ~ Amy ~ LaurenKellyNutrition)

12 egg whites or 1 box of egg whites or combination of whole eggs and egg whites, whatever you prefer
1 package of lean turkey breakfast sausage
2 cups of baby spinach
1/4 cup shredded mexican cheese blend or whatever cheese you like

Spray casserole dish with cooking spray to prevent sticking.
Preheat oven to 350 degrees.
Place baby spinach (or whatever vegetables you like) on the bottom of casserole dish.  Next layer with sliced sausage and sprinkle shredded cheese on top.
Pour egg whites on top and bake for 35 minutes until completely cooked ( I do not like wet eggs AT ALL!)
ENJOY!!  Makes 6 servings.  Cut into 6 equal servings immediately so you aren’t tempted to eat more than the correct portion.

Easy Chicken Enchilada Tortellini Bake **

We were a house divided on this one.  Hubby and one of the kids loved it.  The other kid and I thought it was just so-so.  Honestly, to me, the enchilada taste is just overpowering.  Combining it with the Rotel makes the sauce way too runny.  If I made it again (which I won't), I would probably use a drained can of stewed tomatoes and a can of green chilies.  To give it a bit more bulk.  I'd also mix a little cheese into it before adding it to the tortellini.  I did add a drained can of corn and a drained can of black olives, just to give it some taste other than the enchilada sauce, and I think that's all that saved it for us.  Oh!  It actually might be better if you just used one can of the enchilada sauce and added a carton of sour cream.  That could be pretty good.  Might have to try that one now!

EASY CHICKEN ENCHILADA TORTELLINI BAKE

(luckymommyto2boys ~ Amy ~ ThisGalCooks)

2-1/2 cups of cooked chicken breast. I've included instructions below for slow cooking but you could use a rotisserie chicken, too.

2 (9oz) packages of refrigerated tortellini. I used Butoni Roasted Garlic and Cheese.

1 (14.5oz) can of spicy red pepper diced tomatoes

1 (15oz) can of all natural enchilada sauce. I used this brand.

1-1/2 cups shredded Mexican Cheese (you can also used shredded cheddar)

1. To Slow Cook the Chicken: If slow cooking the chicken, spray the inside of a slow cooker with cooking spray. Place two split chicken breasts (with the bones and skin - keeps it tender) in the slow cooker and sprinkle with salt, pepper and ground chipotle pepper, if desired. Place ½ C chicken broth in the slow cooker, cover and cook on low for 5-6 hours or until the chicken reaches an internal temperature of 165 degrees. Once the chicken is done cooking, remove from the bones, remove the skin and shred.

For using Rotisserie Chicken: Remove the skin from the rotisserie chicken. Pull the chicken breasts from the bones and shred with a fork.

2. Preheat oven to 400.

3. Cook the tortellini according to package directions. Once done cooking, drain and return to the pot.

4. Prepare the sauce. Place the enchilada sauce and the diced tomatoes into a blender and blend. You can also place these two items into a large bowl and blend with an immersion blender.

5. Prepare the tortellini bake. Add the chicken to the pot with the tortellini. Mix well. Then add desired amount of sauce to the pot. I used about 3/4 of the sauce. The remaining sauce can be stored in an air tight container in a refrigerator for up to a week. Mix everything well and then pour into a 1.5 quart baking dish. Sprinkle with the shredded Mexican cheese.

6. Bake at 400 for 10 minutes. After baking, if desired, turn on the broiler to high and broil for about 5 minutes to brown the cheese.

Easy Crockpot Creamy Chicken and Rice Soup **

This was just okay for us.  The 12-year-old loved it, but the rest of us thought it was just so-so.  I really love the Chicken and Wild Rice soup at Panera, and the fact that this tasted nothing like it probably did a lot to stand in the way for me.  I did use wild rice, but that wouldn't have changed the taste.  I can't describe it, but the flavors just didn't blend very well.  Oh well.  Back to the drawing board!

EASY CROCKPOT CREAMY CHICKEN AND RICE SOUP
(luckymommyto2boys ~ Amy ~ BackforSeconds)

6 cups chicken stock
2 chicken breasts (boneless skinless)
2 bay leaves
2 stalks celery (chopped)
1 medium onion (chopped)
2 carrots (chopped)
salt (to taste)
1 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
3/4 cups long grain rice (NOT quick cooking rice)
1/4 cup flour
1/2 cup milk
10oz corn

1. Add everything to the crock pot except the rice, corn, flour and milk. Cover and cook for 8 hours. The chicken will cook in the broth and add more flavor to the soup.
2. Halfway through cooking add the rice (or you can stir in already cooked rice at the end).
3. About 30 minutes prior to serving, shred the chicken. In a small container with a lid shake together flour and milk really well and stir into soup. Add Corn. Let cook for 30 minutes more to allow the soup to thicken.
*NOTE: It seems like newer crock pots cook much faster than the older ones, so please keep that in mind. My crock pot is newer and cooks very hot. I cook this soup on low on the 8 hour setting and it is done in 4 1/2 hours. I add the rice about an hour before it's done.

One Pan Philly Cheesesteak Pasta **

I was really excited to make this, but it just really seemed like something was missing in it.  Once the peppers cook in the liquid with the noodles, they lose their bite completely.  The roast beef's flavor is sucked out by the liquid too.  It just didn't have enough flavor, in my opinion.  Even a little bit of salt would have helped out some.  I don't know.  Maybe I shouldn't have used such lean meat.  I love the idea of it, so I definitely want to give it another shot.  I just need to figure out how to improve on it without changing the "cheesesteak" theme.  I need to look for some other similar meals and get some ideas, I guess.  Anyway, it was decent, but it wasn't what I had hoped it would be.

ONE PAN PHILLY CHEESESTEAK PASTA
(luckymommyto2boys ~ Amy ~ YellowBlissRoad)

2 Tbsp olive oil
1 cup thinly sliced onion (about 1 small onion
2 cups thinly sliced bell peppers (about 3 - red, and/or green)
1 pound thinly sliced, rare deli roast beef
2 cups beef broth
1 cup water
1/2 pound of small dry pasta, like Rotini (about 2 1/2 cups)
6-10 thin slices of deli Provolone Cheese

Heat olive oil over medium high heat in a 12" skillet.
Add onions and bell peppers and cook, stirring often, until vegetables are soft and onions are clear.
Cut roast beef into one inch thick slices. Add to the veggies in the pan.
Add pasta, broth and water, stir, and bring mixture to a boil.
Cover pan and reduce heat to low.
Cook for 18-20 minutes. Uncover and if there is still a lot of liquid in the pan, turn heat back up to medium-high and cook, stirring often for a few minutes until liquid is mostly absorbed.
Turn off heat and top pasta with cheese slices. Replace cover for about five minutes, or until cheese is melted.
Divide into bowls and serve.

Seven-Layer Casserole (Crockpot) **

We were super disappointed with this one.  The flavor was great.  No complaints there.  But it's like a soup.  You can't even tell that the rice used to be rice.  I've done lots of rice dishes in the past with no problems.  The few that gave us trouble just ended up with bloaty, mushy rice.  I can't even describe this, except to say that the rice just pretty much dissolved.  I scooped a full cup of extra juice out of the crock when I was serving.  Just a big mess.  We ate it, since the flavor was okay, but I wouldn't make it again.

SEVEN-LAYER CASSEROLE (CROCKPOT)
(luckymommyto2boys ~ Amy ~ Fix-It-and-Forget-It)

1 cup uncooked rice
1 (12-oz) can whole-kernel corn, undrained
2 (8-oz) cans tomato sauce
1 cup water
1 tsp salt
1/4-1/2 tsp pepper
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 lbs ground beef
6 to 8 slices lean bacon

Spread uncooked rice in bottom of slow cooker. Spoon corn with juice over rice.
Mix together tomato sauce, water, salt, and pepper in a bowl.
Spoon half the tomato sauce mixture over corn. Sprinkle with onion and bell pepper.
Crumble uncooked ground beef over vegetables. Top with remaining tomato sauce mixture.
Cut bacon slice into fourth and arrange over top.
Cover and cook on low 6 to 8 hours, until vegetables and beef are as tender as you like them. Uncover slow cooker during last 15 minutes of cooking time to crisp bacon.

Mexican Green Beans **

The flavors in this were okay.  I used fresh green beans, and I actually simmered for quite a while longer than the 10 minutes.  I just ended up with some beans that were super hard and some that were super soft.  It didn't really blend well at all.  I think that next time, I would either use canned green beans or stick with the fresh and put a cover over it while it simmers, to allow for a little steaming to soften them up.  I'd be willing to try it again, though, just to see how it goes.  Tonight, I served it with one of our all-time favorites, Beefy Bean Burrito Casserole.

MEXICAN GREEN BEANS
(luckymommyto2boys ~ Amy ~ Food.com)

1  tablespoon vegetable oil
1  lb green beans (fresh or frozen)
1  large onion, peeled and chopped
2  garlic cloves, minced
1 (10 ounce) can diced tomatoes and green chilies (Rotel)
2  teaspoons basil
1/2 lemon, juice of, fresh

Trim green beans if using fresh.
In a large skillet, saute beans, onion and garlic in hot oil until beans are tender-crisp, about 5 minutes.
Stir in Rotel and basil.
Simmer uncovered for 10 minutes, stirring occasionally.
Sprinkle with lemon juice and serve.
Serves 6

Slow Cooker Crack Chicken **

I'm kind of undecided on this.  It's super good on the bread, but it's also pretty dang salty.  I wonder if it might make a difference if I used just a pack and a half of Ranch.  I may try that next time.  I also cooked the bacon crumbles in the crockpot along with the chicken from the beginning.  That would obviously up the salt content, so I would switch that too.  It would definitely be worth exploring again, so I'll have to give it a shot.  I just wish I could think of something to add to it to expand the flavor somehow.  Maybe green onion?  I'm going to have to keep thinking on it.  The OP mentioned that she liked to do one flavored cream cheese with one regular.  Might be good to try it with the veggie cream cheese... Anyway, we did like it, but it just wasn't one of our favorites.

SLOW COOKER CRACK CHICKEN
(luckymommyto2boys ~ Amy ~ CookiesAndCups)

2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
Add in crumbled bacon and stir to incorporate.
Serve warm.
When making sandwiches, top with a bit more cheddar and place under the broiler.

Pull-Apart Pizza Bread **

I love bread, I love pull-aparts, and I love pizza.  This one seemed like a no-brainer.  I couldn't get it to cook right, though.  I used the bundt and lined it with foil, as suggested, and even with an additional 10 minutes of cooking time, I still had doughy pieces.  The flavor was great, though.  I have another pull-apart recipe that I love, Bacon-Cheese Pull-Aparts, and it calls for a glass baking dish.  I would definitely be willing to try this one again, using the glass dish instead.  I think that could make all the difference in the world.  My dad loved it, though.  He even asked for the recipe, which he never does, lol.  I can see giving this one another chance in a different baking dish.

PULL-APART PIZZA BREAD
(luckymommyto2boys ~ Amy ~ TheCountryCook)

1 (12 oz) tube refrigerated flaky biscuits
1 tbsp. olive oil
16 slices pepperoni, quartered
1/4 cup shredded pizza-blend cheese
1/4 cup grated Parmesan cheese
1 tsp. Italian Seasoning
t tsp. onion powder
1/4 tsp. garlic salt
pizza sauce, for dipping

Preheat oven to 400F degrees.
Spray a bundt pan with nonstick cooking spray.
(OP's Note: The original recipe states to line your bundt pan with aluminum foil, then spray with nonstick cooking spray. I just used the nonstick and I did have to kind of go around the edges with a butter knife before it would release. But it did end up coming out just fine.)
Cut each biscuit into 4 pieces, place in a bowl.
Toss biscuit pieces with oil and set aside.
In a separate bowl, combine remaining ingredients; mix well.
Add biscuits; toss well to coat.
Arrange in the prepared Bundt pan.
Bake at 400F degrees for 15 minutes (or until golden).
Turn bread out of pan onto a serving plate while still warm.
You may need to take a butter knife and gently go around the edges to get it to loosen it up.
I like to serve it top side up (the pretty side).
Serve with pizza sauce for dipping.
Makes about 2 dozen pieces.

One Pot Tortellini and Sausage in Tomato Cream Sauce **

This one was just okay for me.  The kids and hubby liked it, but it was too salty, in my opinion.  I didn't even add in the salt that it calls for.  I figured the kielbasa would give it plenty of salt on its own, and it does.  It's not that it has a bad taste or anything.  It's just a little too much for me.  Like I said, though, the guys all liked it.

ONE POT TORTELLINI AND SAUSAGE IN TOMATO CREAM SAUCE
(luckymommyto2boys ~ Amy ~ YellowBlissRoad)

1 lb package of Turkey Kielbasa
1/2 cup diced onion
20 oz. package of refrigerated Tortellini
20 oz can of whole tomatoes, cut in the can with kitchen scissors
1 cup chicken broth or water
Pinch of salt & pepper
2 Tbsp cream cheese
2 cups shredded jack and cheddar cheeses

Cook the onion in a little olive oil until soft. Add sliced turkey sausage and cook until browned. Add chicken broth, tortellini, tomatoes, salt and pepper. Bring to a boil, stirring often. Turn heat down to low, cover and simmer for about 15 minutes, or until pasta is cooked to al dente. Remove from heat and add cheeses, reserving a handful for topping. Cover and let stand for five to ten minutes. Garnish with green onions, if desired. Serve hot.

Beer Crockpot Chicken **

This was pretty good.  It smells divine while cooking.  I used a bunch of boneless skinless thighs.  I cooked mine 4 hours on high, and it was a bit too long.  My crock always runs hot, so I think they probably would have been perfect at the 3-hour point.  Because of that, they were kind of dry.  I'm going to try them again with a shorter cook time and see what we think.  The flavor was really pretty good, so it's definitely worth a shot.  There's absolutely no beer flavor to them at all.  I'm not a fan of beer, but I love it when used in cooking.  This didn't disappoint in that respect.  I served it with the Parmesan-Roasted Green Beans, and they went together perfectly.

BEER CROCKPOT CHICKEN
(luckymommyto2boys ~ Amy ~ MyDailyDish)

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
*You can use whatever spices you like

Put all ingredients into crockpot.
If frozen cook on high 4-5 hours or low 8-10.
If fresh cook on high 3-4 hrs or low 7-8 hours.

Karen's Cheesy Enchilada Meatballs **

These meatballs were really good.  They were just kind of missing something for me, though.  I think it was because I served them on tortillas.  Next time, I believe I'm going to serve them over rice.  I'm also thinking I might mix some sour cream in there before serving, just to cut down a bit on the flavor of the enchilada sauce.  I'm definitely going to make again, though.  Hubby loved it, and both kids asked for seconds.

KAREN’S CHEESY ENCHILADA MEATBALLS
(luckymommyto2boys ~ Amy ~ my friend Karen)

1 bag of meatballs
1 (10-3/4 oz) can of cheddar cheese soup
3 cans of enchilada sauce
Shredded fiesta blend cheese

Combine meatballs, soup, and enchilada sauce in crockpot.  Sprinkle as much cheese as you like on top.
Cook on low all day.  Can be served over rice or on tortillas.

Two-Ingredient Banana Cookies **

Yet another review that I'm slow on posting.  We had these sometime over Christmas break, but I honestly can't even remember when.  I had some bananas to use up, so I whipped them up one night after supper.  They are probably the easiest cookies I've ever made in my life.  I added pecans and chocolate chips to ours. They were good.  Nothing fabulous, but a nice little sweet treat that wasn't too terribly unhealthy (would have obviously been much healthier without the chocolate, lol).  Everyone else said they really liked them, but I just thought they were okay.  They have a kind of mushy texture to them that I didn't really care for, but the flavor wasn't bad.  Kind of like banana bread, I guess.  

TWO INGREDIENT COOKIES

(luckymommyto2boys ~ Amy ~ TheBurlapBag via Pinterest)

2 large old bananas

1 cup of  oats (quick or regular! if you use regular, we’d suggest chopping them a little so everything holds together better)

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. I buy a bunch of bananas, let them get old on my counter, and then stick ‘em all in the freezer.

Then add in what sounds yummy to you! (or nothing!) We love: a handful of chocolate chips, crushed walnut pieces, cinnamon, raisins

Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies would flatten out too much, add in more oatmeal. And make sure to not add in TOO many mix-ins as the cookies won’t hold together very well. The ones in these photos have a handful of chocolate chips, a teaspoon or two or cinnamon, and 1/4ish a cup of crushed walnuts.

We made 16 cookies with those measurements. We cook them at 350 degrees for 15 minutes on a GREASED cookie sheet. Don’t forget the greased part…. I did once and had to scrub my pan forever.

Meatball Lasagna **

This was okay.  The bottom layer of noodles didn't soften much at all, though.  Next time, I would probably just boil the noodles and make it like a regular pasta.  In all actuality, I think it would be really good to do it stovetop with egg noodles, but I'd have to mess around with that one a bit.

Photo from BettyCrocker.com

MEATBALL LASAGNA

(BettyCrocker.com)

1 jar (26 oz) tomato pasta sauce (any variety)

1 can (14.5 oz) diced tomatoes with Italian herbs, undrained

1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half

1-1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained

1 container (15 oz) ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh basil leaves

8 uncooked lasagna noodles

3 cups shredded mozzarella cheese (12 oz)

1/4 cup shredded Parmesan cheese (1 oz)

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.

In medium bowl, mix ricotta cheese, egg and basil.

Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.

Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

Crockpot Meatloaf and Potatoes **

This was good, but it wasn't what I wanted it to be.  The flavor of the meatloaf was great.  That wasn't a problem at all.  I cooked it for 9 hours, and while the meatloaf was slightly dry and overcooked, the potatoes were still pretty hard.  Some of them turned out perfectly, but at least 2 of them were way undercooked.  I think that next time, I would increase the meatloaf amount and use smaller potatoes.  That would probably help.  It would be great if you could mix up the meatloaf ahead of time and freeze it.  Then, by the time it had thawed and cooked, the potatoes should be pretty perfect.  I need to think on it some more, because I really do love the idea of it.

CROCKPOT MEATLOAF AND POTATOES

(Gleams of Sunshine via Pinterest)

2.5 pounds of ground turkey (or beef, if you prefer)

1 egg

3/4  cup smashed cornflakes (or bread crumbs, but I prefer corn flakes)

1 envelope of Lipton onion soup mix

1/4 cup Worcestershire sauce

salt, pepper, paprika, garlic salt, Italian seasoning to taste

5-6 baking potatoes

Mix the ingredients well and form a “loaf” in the bottom of your crock pot.

Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil.  Place them around the meatloaf.  Cook for 8-10 hours on low.

Crockpot Chicken and Potatoes **

We all agreed that this was good, but it's missing something.  It's based on a Tastefully Simple recipe, but I had to make several changes to make it work for us.  I still want to change a few things around, but I'm not really sure how yet.  The flavor is wonderful.  I'm thinking I might try it with noodles instead of potatoes, but I'm not 100% on that yet.  I need to do some more thinking.

CROCKPOT CHICKEN AND POTATOES

(luckymommyto2boys ~ Amy)

6-8 frozen boneless, skinless chicken breasts

18-20 miniature red potatoes, quartered (or 6 medium potatoes, cubed)

2 (10.75-oz) cans condensed cream of chicken soup

2 (10.75-oz) milk (use soup can to measure)

2 packets Knorr Vegetable Mix
1-2 cups frozen chopped spinach, thawed and drained

Put the chicken and potatoes in a greased slow cooker. Whisk remaining ingredients together; pour over chicken and potatoes.

Cook for 8-10 hours on low.  Makes 6-8 servings.

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Original recipe:

CHICKEN AND POTATOES

(Tastefully Simple)

6-8 skinless, boneless chicken breasts

6 potatoes, cubed

2 (10.75-oz) cans condensed cream of chicken soup

2 (10.75-oz) milk (use soup can to measure)

2 packets Artichoke and Spinach Warm Dip Mix

Put the chicken and potatoes in a greased slow cooker. Whisk remaining ingredients together; pour over chicken and potatoes.

Cook for 8-10 hours on low.  Makes 6-8 servings.