The Best Crockpot Chicken Noodle Soup

INGREDIENTS

• 1½ lbs boneless skinless chicken breasts
• 2 cups carrots, peeled and chopped
• 1 medium yellow onion, diced
• 3 stalks celery, chopped
• 3-4 cloves garlic, minced
• 3 Tablespoons extra virgin olive oil
• ½ teaspoon dried thyme
• 1 bay leaves
• 6 cups chicken broth (use my EASY homemade broth or low-sodium)
• 1 cup water
• Salt and freshly ground black pepper, to taste (I used ½ teaspoon salt & ¼ teaspoon pepper)
• 2 cups uncooked wide egg noodles
• 3 Tablespoons chopped fresh parsley

INSTRUCTIONS

1. In a 6 quart crockpot add in whole chicken breasts, carrots, onion, celery, garlic, olive oil, thyme and bay leaf.
2. Next add in chicken broth, water, and season with salt and pepper to taste. I used ½ teaspoon salt & ¼ teaspoon pepper.
3. Cover and cook on low heat 6 - 7 hours.
4. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.
5. Cover and cook just until noodles are tender, 5-10 minutes.

Spicy Meatball Subs

Nonstick cooking spray

1 recipe Italian Meatballs

1 28 ounce can crushed tomatoes

1/2 cup finely chopped onion

1 Tbsp balsamic vinegar

2 cloves garlic, minced

1/2 tsp dried oregano, crushed

1/4 tsp crushed red pepper

6 Sub rolls or hoagie rolls,split and toasted

Shredded cheese, pepperoncini peppers, and/or fresh arugula

1.Preheat oven to 350 degrees.Line 15 x 10 inch baking pan with foil; coat with cooking spray. Prepare Italian meatballs as directed except shape into 24 meatballs.Place meatballs in pan. Bake 30 minutes or until done. Drain. Cool.

2.In a 4-5 quart slow cooker combine the next six ingredients (through crushed red pepper). Add meatballs;stir gently to coat.

3.Cover and cook on low 4-6 hours or on high 2-3 hours.

4. To serve, use a slotted spoon to place four meatballs in each roll; drizzle with sauce remaining in cooker. Top with cheese, pepperoncini peppers, and/or arugula. Makes 6 sandwiches.

397 calories


Better Homes and Gardens Slow Cooker, Spring 2016

Swedish Meatball Past Pot

1 box (4 containers) Knorr Homestyle Stock
4 cups water
1 Tbsp Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 recipe Beef-Pork meatballs, thawed
3 Tbsp all-purpose flour
3 Tbsp butter, soften
8 oz mini penne pasta (about 2 cups)
1/2 cup sour cream
Salt and black pepper
1Tbsp snipped fresh dill weed (optional)

1. In a 3 1/2 or 4-quart slow cooker stir together the first four ingredients (through allspice). Add meatballs.

2. Cover and cook on low 6 -7 hours or high 3 - 3 1/2 hours.

3. Ina small bowl stir together flour and butter to make a paste; stir into broth mixture in cooker. Stir in pasta. if using low, turn cooker on high. Cover and cook 20 - 30 minutes or until pasta is tender. Stir in sour cream. Season to taste with salt and pepper. If desired, sprinkle with dill week. Makes six servings.

464 calories

Better Homes and Gardens Slow Cooker, Spring 2016

Basic Meatballs

2 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 tsp salt
1/2 tsp black pepper
1 lb bulk pork sausage (or ground pork)
1 lb bulk ground beef

1. Preheat oven to 375 degrees.Lightly coat two 15x10 baking pans with cooking spray.

2. In a large bowl lightly beat eggs with a fork.

3.Stir in next five ingredients (through pepper).

4. Add sausage and ground beef; mix well.

5. Shape mixture into 1-inch meatballs.

6. Place meatballs in prepared pans. Bake 12-15 minutes or until meatballs are cooked through. Drain off fat.

7. Cool meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm. Transfer meatballs to a resealable freezer bag or freezer containers. Seal and freeze up to 3 months. Thaw in frig before using. Makes 72 meatballs.

Better Homes and Gardens Slow Cooker, Spring 2016

Asian-Glazed Chicken Thighs

1/3 cup rice vinegar

1/4 cup lower-sodium soy sauce

3 tablespoons honey

2 tablespoons dark sesame oil

1 1/2 tablespoons chile paste (such sambal oelek)

10 garlic cloves, minced

12 bone-in chicken thighs, skinned

Cooking spray

1/2 teaspoon salt

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Calories 306

http://www.myrecipes.com/recipe/asian-glazed-chicken-thighs

Peanut Butter Granola Bars

PRINT FRIENDLY VERSION

Prep time

30 mins

Total time

30 mins

3-ingredient peanut butter granola bars that are naturally sweetened, wholesome, and perfectly salty-sweet. A healthier snack for lunches, road trips and more.

Author: Minimalist Baker

Serves: 8

Ingredients

• 1 1/2 cups packed (~32 dates) dates, pitted (soak in warm water for 10 min if not sticky and moist)
• 1/2 cup natural peanut butter (creamy, salted is best, but most any kind will do)*
• 1/2 cup rolled oats (GF for gluten free eaters)

Instructions

1. If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.
2. Add dates to a food processor and pulse until only small bits remain - it will likely clump into a ball - that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
3. Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
4. Transfer to a parchment-lined 8x8 dish and press down until flat, OR scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
5. If making bars, slice into 8-10 bars and store in the fridge or freezer to keep fresh. They can be a little flimsy at room temp, so be gentle with how you stack them.
6. Will keep in the fridge for several weeks, and in the freezer for up to a couple months or more.

Serving size: 1 bar Calories: 214 Fat: 8.5g Saturated fat: 1.6g Carbohydrates: 31g Sugar: 22gSodium: 4mg Fiber: 4.2g Protein: 6.5g

http://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/

Chewy Granola Bars

1/2 cup margarine, softened

1 cup brown sugar, packed

1/4 cup sugar

2 tablespoons honey

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 tablespoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup quick-cooking oats, uncooked

1 1/4 cups puffed rice cereal

1 cup chopped pecans

1 cup raisins

1 cup chocolate chips

Cream margarine, sugars, honey, vanilla and egg, mixing well. Combine all dry ingredients and add to creamed mixture. Press into a greased 13"x9"x2" baking pan and bake at 350 degrees for 22 to 28 minutes. Let cool; cut into bars. You can substitute peanut butter chips or butterscotch chips for the chocolate if you like.

http://www.myrecipes.com/recipe/chewy-granola-bars