What’s For Dinner Wednesday – Cream Cheese Chicken

So this past weekend we had my sister-in-law over, along with her husband. And I was determined to make something amazing for dinner. Typically, we’d just go out to dinner when we have guests, but I’ve been feeling the urge to cook lately, so I went on a hunt for a great slow cooker recipe, and I found one for Cream Cheese Chicken. Yum!

I went out and bought the ingredients at a local grocery store, and was super psyched to learn that I could buy the onion pre-diced (I’m one of those people who cry excessively when chopping onions). In addition to my pre-chopped onions, I bought the rest of the ingredient list:

4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces

1 tablespoon olive oil

1 package (1 ounce) Italian salad dressing mix

2 cups sliced mushrooms

1 cup chopped onion

1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted

1 bag (10 ounces) frozen broccoli florets, thawed

1 package (8 ounces) low-fat cream cheese, cubed

1⁄3 cup dry sherry

1 box of fettucine

I’m not a whiz in the kitchen, but the instruction were really easy to follow. Find them below:

  1. Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on Medium for 1.5 hours.
  2. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally.
  3. Add soup, broccoli, cream cheese and sherry to skillet; cook and stir until hot. Transfer to the crock pot and mix with the chicken. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta.

I had added some extra sherry (I like lots of sauce rather than less, thicker sauce) and I switched up the cooking times a bit because the chicken seemed like it was done early, but you can check out the original recipe here.

It was SOOOO good. I love my crock pot! I was able to cook while hanging out with company at the same time. So easy!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

What’s for Dinner Wednesday – Oven Fried Chicken

I love the internet. I love that I can decide what I am feeling like for dinner, do a quick search, and find a new and inspiring way to cook an “old” standard. My most recent find is a recipe for Oven Fried Chicken.

I’ve always been a fan of fried foods. Now that I’m in my 30′s though, those foods have been catching up to me- so in addition to finding new ways to cook old favorites, its also become about finding healthier ways to cook old favorites, which is why this Oven Fried Chicken recipe was perfect for dinner last night.

So what are you going to need to whip up some healthy fried chicken?

  • 1 lemon
  • 1/2 cup low-fat milk
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons chopped fresh rosemary, plus 2 whole sprigs
  • 4 cloves garlic, peeled and smashed
  • 2 pounds bone-in skinless chicken legs and thighs
  • 2 slices whole wheat bread, (3-ounces)
  • 1/4 cup yellow cornmeal
  • 2 tablespoons grated Parmesan cheese, optional
  • Kosher salt and freshly ground black pepper

Got everything? OK- now check out the rest of the recipe on foodnetwork.com to get instructions! While you’re there, search for a healthy new way to cook up your favorite dish and share it in the comments section below!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

What’s for dinner Wednesday – The “New” Sloppy Joe

My little girl LOVES sandwiches. It actually works out very well, considering her mom and dad are constantly on-the-go, but sometimes, even a kid who loves sandwiches can grow weary of the standard PB&J or Grilled Cheese. I recently picked up an AMAZING little cookbook that I wish I had found earlier, called The Petit Appetit.

I wish I had found it earlier because it lays out delicious, organic recipes by age and stage, from beginners (4-6 months) to explorers (6-9 months), the independents (9-12 months), the movers (12-24 months), the shakers (2-3 years) and the connoisseurs (3-4 years).

My little “shaker” loves the “Sloppy Janes” — The Petit Appetit’s organic version of the Sloppy Joe. Yellow onion, green bell pepper, mushrooms, organic ground beef, tangy barbecue sauce and herbs and spices turn into a fun, messy and delicious dinner. (Nothing that our Quib can’t handle!) These sandwiches literally take 20 minutes to prepare– and for me to say something is quick and easy is REALLY saying something!

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

What’s for Dinner Wednesday – Baked Macaroni and Cheese

We keep meals pretty healthy at my house– most of the time. Every once in a while though, its nice to splurge on some serious comfort food, and its been cold and dreary outside lately, which made me crave some seriously creamy, cheesy macaroni. After some searching, my husband found a recipe that resulted in mac and cheese that was truly delicious, and worth the splurge!

Here’s what you’ll need:

  • 1 package of elbow macaroni
  • 8 tablespoons of butter
  • 1 tablespoon of vegetable oil
  • 1 cup shredded Muenster cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1-1/2 cups of half and half
  • 8 ounces of Velveeta cheese, cubed
  • 2 eggs, beaten
  • 1/4 teaspoon of salt
  • a little bit of pepper

And here’s how to do it:

Preheat your oven to 350 degrees.

Bring a large pot of salted water to a boil, add the oil and pasta and cook for as long as stated on the package of macaroni. Melt 8 tbsp. of butter, and pour over the drained macaroni and mix in a large  mixing bowl. Combine all the shredded cheeses in a separate bowl. Add the half and half, all but 1/2 cup of the shredded cheese mixture, the Velveeta and the eggs to the macaroni, and mix. Transfer to a large casserole dish and top with a bit of pepper, and the final 1/2 cup of shredded cheese mix. Bake for 35 minutes until hot and bubbling around the edges.

I like my macaroni cheesy, so I upped the cheese on the recipe above- the original recipe can be found here:

The opinions expressed by the Bébé au Lait Bloggers and those providing comments are theirs alone, and do not reflect the opinions of Bebe au Lait or any employee thereof. Bébé au Lait is not responsible for the accuracy of any of the information supplied by the Bébé au Lait Bloggers.

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