Creamy parmesan Garlic Mushroom Chicken

I found this recipe earlier in the week on a new website, The Recipe Critic. I made it tonight and it was AWESOME! It was easy to make and cooked up real nice. We used thin pieces of chicken breast for this recipe. You can find the recipe at this link Creamy Parmesan Garlic Mushroom Chicken

We served the chicken and sauce over noodles!

Here is the recipe!

INGREDIENTS

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

INSTRUCTIONS

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Bacon Mushroom Swiss Meatloaf

My wife made this tonight and it was so good. We rated it a 4.75 out of 5. We got six servings out of it, so we have leftovers. Here is a link to the recipe on AllRecipes.com Bacon Mushroom Swiss Meatloaf

 

 

 

Ingredients

• 12 ounces chopped raw bacon
• 1 small white onion, chopped
• 5 button mushrooms, chopped
• 1 1/2 pounds extra-lean ground beef

 

• 1 egg
• 1/4 cup evaporated milk
• 6 ounces shredded Swiss cheese, divided
• 1/2 cup corn flake crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
3. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
4. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

The BEST Chicken Pot Pie EVER!

My wife made this tonight. Jacob and I gave it a 5.0!! It was most excellent and looks really nice. This is the actual picture of the pot pie she made. Here is a link to the recipe. The Best Chicken Pot Pie Ever!

• 2 lb

  chicken breasts, boneless and skinless
• 2 c

  chicken broth (enough to cover breasts)
• 1/2 tsp

  salt
• 1/4 tsp

  ground black pepper
• 1 1/2 c

  half and half
• 3 Tbsp

  butter (yes, 3 tablespoons!)
• 1 medium

  onion, chopped
• 1 c

  celery, chopped
• 1/3 c

  all purpose flour
• 1 1/2 c

  frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
• 2 medium

  potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
• 1 Tbsp

  parsley, freshly chopped
• 1/2 tsp

  thyme, dried
• 2

  pie pastry (for double crust pie)
• 1

  egg, lightly beaten

 

1. In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
2. Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
3. In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.

Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.

 

Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

 

 

Beef Stoganoff

This is another good recipe. We gave this a 4.75 out of 5 stars!

INGREDIENTS

• 1 lb Steak, boneless sirloin; or ground beef
• 3 cups Cremini mushrooms; sliced
• 1/2 c Onion; chopped
• 1 tablespoon Butter
• 2 tablespoon Flour
• 1 c Beef broth
• 1/4 c Sherry
• 1/2 teaspoon Salt
• 1/8 teaspoon Black pepper
• 3/4 cup Reduced fat sour cream
• 4 cups Egg noodles
• 3 tablespoon Parsley; fresh, chopped

Servings

 

INSTRUCTIONS

Cut beef diagonally across the grain into 1/4 inch wide strips; cut the strips into 2 inch-long pieces.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; saute 2 minutes or until browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; saute 4 minutes. Add cremini mushroom mixture to beef.

Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly.

Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes; Remove from heat; let

stand 30 seconds. Stir in sour cream.

Combine noodles and minced parsley. Serve beef mixture over noodles, Garnish with parsley sprigs, if desired

Slow Cooker Alfredo Chicken With Bacon

Oh this was SOOOO good this week. I added a bit more cheese than the recipe called for. I LOVED THIS!!!! IT HAS BACON!!!! Here is a link to the website. Slow Cooker Alfredo Chicken with Bacon

 

Slow Cooker Alfredo Chicken

Author: The Frugal Girls

Prep time:  20 mins

Cook time:  3 hours 30 mins

Total time:  3 hours 50 mins

Serves: 4

 

Ingredients

• 4 Boneless Skinless Chicken Breasts, fresh or thawed
• 6 slices Hickory Bacon, chopped
• 1 jar Classico Creamy Alfredo Sauce (15 oz.)
• 1 cup shredded Mozzarella Cheese
• 4 oz. Sliced Mushrooms, drained

Instructions

1. Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.
2. Cook Bacon using this trick for Perfect Crispy Bacon in Oven, then chop.
3. After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
4. Evenly spread Alfredo Sauce over chicken, then top with Mushrooms, Mozzarella Cheese and Bacon.
5. Cook on HIGH for ½ hour {covered}, or until done.
6. Garnish with fresh chopped Parsley and Enjoy!
7. Optional – serve with a side of Pasta.

Spicy Slow Cooker Beef and Bell Pepper

It has been a while since I have posted recipes, but I will try to be better. This recipe got a 5.0 from both my wife and me. Here is a link to the website where my wife found it.
Spicy Slow Cooker Beef and Bell Pepper

Slow Cooker Spicy Beef & Bell Pepper

• 2 lbs beef chuck, thinly sliced
• 2 cups chopped to 1 inch squares bell pepper
• 1/2 medium onion, peeled, cut in half, sliced
• 1 cup broth or 1 cup water + 3 bullion cube
• 2 Tbsp corn starch
• 2 tsp freeze dried garlic
• 1/3 cup chopped parsley
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp – 1 Tbsp Sriracha sauce

How to make Slow Cooker Spicy Beef & Bell Pepper

Place the meat on the bottom of the slow cooker.

Top with sliced onion. For even better flavor, sauté onion in skillet until golden brown, then add it to the slow cooker.

Top with cut up bell pepper.

Sprinkle with salt, pepper and garlic.
Mix the broth with Sriracha; or water, bullion cubes and Sriracha. Pour over the peppers and beef.
(if using bullion cubes, add only 1 tsp salt). Set on high heat for 3.5-4 hours.

Mix 1/2 cup water and 2 tablespoons corn starch. Add 1 cup of liquid from the meat & pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve.

Serve hot over rice, noodles or mashed potatoes.

Cranbery Chicken

My wife made this recipe tonight and we all agreed it was a 4.75 out of 5. I liked the cranberries and the sauce was good too. Here is a link to the recipe Cranberry Chicken I also have it listed below!!

Ingredients:

• 4 (5 oz) skinless, boneless chicken breast halves
• 1/4 cup of shredded mozzarella
• 1 (10.75 0z) can condensed cream of chicken soup
• 1/4 cup white wine
• 1 cup stuffing mix
• 1/3 cup dried cranberries
• 1/4 cup melted butter

1. Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.
2. Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.
3. Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes.
4.