Recipes
Crock Pot Pesto Chicken Thighs
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 c. chicken broth
8 boneless skinless chicken thighs
6 ounce jar of pesto
1 package Ranch Dressing Seasoning Mix
1/2 c. chicken broth
- Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
- Serve with a side of mashed potatoes and a simple salad
Cosmo Chicken
1 large chicken breast, skinned and cut in half
Flour
3 tbs. Shedd Spread
1 bunch, washed fresh spinach
1/2 small onion, minced
1/4 c. dry white wine
2 tsp. soy sauce
4 mushroom caps and stems, sliced
Salt, pepper, ground ginger
2 12" squares aluminum foil
1 large chicken breast, skinned and cut in half
Flour
3 tbs. Shedd Spread
1 bunch, washed fresh spinach
1/2 small onion, minced
1/4 c. dry white wine
2 tsp. soy sauce
4 mushroom caps and stems, sliced
Salt, pepper, ground ginger
2 12" squares aluminum foil
- Lightly flour the chicken breasts. Brown on on both sides in the Shedd Spread.
- Place 6 or 8 large spinach leaves on each foil square.
- Place browned chicken pieces on spinach packages. Mix other ingredients and spread half over each chicken part. Season with salt, pepper, and a pinch of ginger.
- Cover with 4 or 6 more spinach leaves and fold foil to make sealed packages. Back 1 hour at 350 degrees.
Tuna and Tomato Pasta Sauce
1 tbsp. olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 14.5 oz. can of diced tomatoes (not drained)
1/2 tsp. sugar
1 5 oz. can of Solid Light tuna in olive oil (Genova brand)
Pinch of dried rosemary, dried basil leaves, and dried oregano leaves
Salt and pepper to taste
Your favorite pasta noodle (Rigatoni or Fusilli work well)
Extra olive oil for pasta
Parmesan cheese
1 tbsp. olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 14.5 oz. can of diced tomatoes (not drained)
1/2 tsp. sugar
1 5 oz. can of Solid Light tuna in olive oil (Genova brand)
Pinch of dried rosemary, dried basil leaves, and dried oregano leaves
Salt and pepper to taste
Your favorite pasta noodle (Rigatoni or Fusilli work well)
Extra olive oil for pasta
Parmesan cheese
- Heat up enough water to boil the pasta. Add some salt to taste.
- In a skillet, heat oil and add onion and garlic. After 3 minutes, add the tomatoes, sugar and the tuna. Make sure to pull apart the tuna that is mixes well with the other ingredients. Add the dried herbs and salt and pepper to taste. Let it simmer on low for about 10 minutes.
- Cook pasta until done. Drain and add some olive oil to prevent sticking. Dish up and top with tuna sauce. Add parmesan cheese to taste. Buon appetito!!