Sweet Baby Ray’s Crockpot Chicken

I found this one day on facebook, someone had shared it & we thought we would give it a try. It looks like a pretty simple/healthy recipe and with just a twist to “just” barbeque chicken. Also, Crockpot meals are so nice to prepare in the morning on busy days.

Sweet Baby Ray’s Crockpot Chicken

4-6 chicken breasts

1 bottle Sweet Baby Ray’s sauce

¼ cup vinegar

1 tsp red pepper flakes

¼ cup brown sugar

1 tsp garlic powder

Mix everything but chicken

Place chicken in Crockpot (frozen is ok)

Pour sauce mixture over chicken

Cook on low 4-6 hours

Tupps Tidbits ~   the sauce was pretty thin, we cooked it uncovered for 30 more minutes to thickien

          

We both enjoyed this dish & next time we will probably shred up the chicken for sandwiches.  It made the boneless skinless chicken breast extremely moist.

Also, I am pretty sure it is Gluten Free! Definitely a KEEPER!

25 Min Chicken Parmesan Pasta Toss

We found this recipe actually from another blog!  The Slow Roasted Italian blog is a family friendly food blog focused on making life simple!  They are all about simplifying mealtime; making meals fast and easy using real ingredients.

25 Minute Chicken Parmesan Pasta Toss

www.theslowroasteditalian.com

-adapted from Kraft

½ lb linguine, uncooked

1 Tbs. extra virgin olive oil

1 lb boneless skinless chicken breast, cut into strips

3 Tbs. Hunt’s tomato paste

¼ tsp garlic powder

1 can (14.5 oz.) Hunt’s Fire Roasted Diced Tomatoes with Garlic, undrained

½ cup water

¼ cup Kraft Zesty Italian Dressing

½ cup Kraft Grated Parmesan & Romano Cheese

1 Tbs. chopped fresh parsley

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium heat.  Add chicken; cook 8 minutes or until done, flipping once
• Stir in tomato paste & garlic powder; cook & stir on medium-high for 1 minute.
• Add tomatoes
• Add dressing & water
• Using tongs, lift pasta from water and place into skillet
• Toss pasta & cover with sauce, Cook 2 minutes
• Sprinkle pasta with cheese & parsley…serve & enjoy!

Tupps Tidbits ~ slice chicken thin & evenly so it cooks properly; use very large non skillet since you have to add the noodles into this dish!

          

This dish had a dynamic flavor with such few ingredients and all less than 30 minutes!  We would suggest adding more red pepper flakes & more seasoning.  Also, making a hearty garlic bread/toast would definitely complement this meal.

We both agreed this dish is just OK; it was good, but just not great.

So we are going to put this under the – IT IS NOT A KEEPER category.

Grilled Apple Crisp

Grilling on Mother’s Day is pretty common & we found this unique way of making Apple Crisp on the grill and thought we would give it a try. Hopefully mom will love it!

Grilled Apple Crisp

Tasteofhome.com

Ingredients

• Thinly sliced peeled tart apples
• 1 cup old-fashioned oats
• 1 cup packed brown sugar
• 1/4 cup all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup cold butter, cubed
• Vanilla ice cream, optional  

Directions

·         Place the apple slices on a double thickness of heavy-duty foil (about 24 in. x 12 in.). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.

·         Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream if desired. 

Tupps Tidbits ~ as soon as your burgers are taken off the grill place this apple foil packet on and your will have dessert in no time!

This tasted just like the old-fashioned apple crisp but made on the grill!  Topped with a scoop of ice cream and the warm cinnamony dessert became…..DEFINITELY A KEEPER! Happy Mother’s Day everyone!

Chicken Salad Clubs

Once summer arrives, we thought this sounded like a tasty sandwich on a warm sunny day when you do not want to run the oven. We prepared & tasted two Taste of home recipes this week – Chicken Salad Clubs with Summer Chicken Salad.

Chicken Salad Clubs

tasteofhome.com

Ingredients

• 8 bacon strips
• 4 lettuce leaves
• 8 slices  rye or pumpernickel bread
• 1 pound prepared chicken salad (see recipe below)
• 4 slices Swiss cheese
• 8 slices tomato
• ½ cup honey mustard salad dressing

 

Directions

• In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain.  Place lettuce on 4 slices of bread; layer each with chicken salad, 2 bacon strips, one cheese slice and 2 tomato slices.  Spread salad dressing on one side of remaining bread; place over tomatoes.

Summer Chicken Salad

tasteofhome.com

Ingredients

• 2 cups cooked chicken
• 1 celery rib, thinly sliced
• ½ cup seedless red grapes
• 1/3 cup raisins
• ½ cup mayonnaise
• ½ tsp salt
• 1/8 tsp pepper
• 1/3 cup chopped pecans
• Leaf lettuce
• Tomato slices, optional

 

Directions

• In a large bowl, combine the chicken, celery, grapes and raisins.  In a small bowl, combine the mayonnaise, salt and pepper.  Add the chicken mixture; toss to coat.  Stir in pecans.  Serve with lettuce and garnish with tomato if desired.

 

Tupps Tidbits ~ for the chicken salad, you could leave out the grapes and add chopped apples or craisins instead

We made these both without tomatoes and also exchanged the mayonnaise with miracle whip.  This is basically a regular chicken salad sandwich with some not-so –usual ingredients, like rye bread and honey-mustard dressing.  The results were delicious…..DEFINITELY A KEEPER!