Crock Pot Chicken Caesar Sandwiches

OK this is one of those recipes that is so good your mouth starts to water just thinking about it.  It was simple easy and oh so delicious!! One of the best things I have eaten in awhile!!

Crock Pot Chicken Caesar Sandwiches
from The Girl Who Ate Everything
4 boneless, skinless chicken breasts (I used 14 chicken tenders)

1 1/2 cups Caesar dressing 
3/4 cup Parmesan, shredded
1 tablespoon dried parsley
2 teaspoons pepper
2 cups romaine lettuce, shredded
Hamburger buns

Put chicken breasts in a single layer in the bottom of the crock pot.  Season with a little salt and pepper. Pour 1-2 cups water into the crock pot and cook on low for 3-4 hours. Remove chicken from slow cooker and shred.. Drain water from crock pot. Return chicken to the crock pot and stir in Caesar dressing, Parmesan, parsley, and pepper.

Cook on low for 30 minutes.

Spoon mixture on  buns and top with romaine.

It was a hit! This is all we had for leftovers.  I made the girls sandwiches with it for lunch the next day. They said it was even delicious cold!

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The Simple Dress Transformation

A few weeks ago my daughter had her "big" 8th Grade dance.  It is insane the lengths people go to for this dance.  It is a full fledged formal.  Crazy!!   So being a on tight budget it was a bit of a challenge for us, but I think we did all right.  Transforming something simple into something marvelous is really pretty simple .

 We found this dress at a thrift store, with the original tags still attached.  With our 30% discount coupon it cost us $11.  We went to the fabric store picked out some ribbon and fabric in the accent color that she wanted and sewed it on.

 We found this adorable cover up to match. (Which just happened to be half off at Ross $10). 

She added sparkly black Converse.

and

Voila!!

Cuteness!!

Beautiful and modest!!

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Baked Chicken Nuggets

The other day a friend of mine was telling me about these chicken nuggets she makes and how her kids love them. SO of course the foodie in me was intrigued.  She then told me I needed to check out the website SkinnyTaste.com.  WOW!! Amazing.  Totally worth checking out.  These nuggets were so easy to make and so DELICIOUS!! I can't wait to try out some other recipes of hers for this one is a total keeper!!

Baked Chicken Nuggets
from SkinnyTaste
16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper or seasoning salt to taste
1 Tablespoons olive oil
6 Tablespoons Italian seasoned breadcrumbs
2 Tablespoons panko
2 Tablespoons grated parmesan cheese
 oil spray
*I doubled the recipe.

Preheat oven to 425°. Spray a baking sheet with oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then place  on the baking sheet.

 Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turnover then cook another  4 - 5 minutes or until cooked though.

HUGE hit!! The kids loved them and so did I!! Next time I am going to make more and freeze some.  That is if they last that long!!

SO EASY!! Dinner served!

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Parmesan Chicken in a Flash

This is one of those recipes that is so simple and AMAZING!! It will look and taste like you slaved in the kitchen for hours, but in reality so quick and easy.  It is a HUGE family favorite.  If you want it to look a little more fancy serve with some Pasta Alfredo , a salad and some Crusty Italian Bread.

Parmesan Chicken in a Flash
6-8 chicken tenders (or 4 breasts) (my family likes the breaded chicken tenders)
1 jar or can of your favorite spaghetti sauce
1/4-1/2 cup Parmesan cheese
1- 1 1/2 cups shredded mozzarella cheese

Bake your chicken or pan fry until it is done.
Pour a small amount of the sauce in the bottom of a casserole dish.  Tip pan to coat the bottom.evenly.  Place your chicken in the bottom of the pan, pour the sauce over the top.  Sprinkle with the Parmesan cheese and then cover with mozzarella cheese.
Bake at 350 degrees for 10-15 minutes or until the cheese is melted and everything is heated through.

 Serve and Enjoy!!

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Chocolate Pretzel Bites

We received a plate full of goodies the other day at work and on that plate were some yummy looking pretzel things.  Unfortunately I did not get to try one, but was left intrigued.  So you know me I had to attempt to create it.  They turned out delicious!! Perfect blend of salt and sweet.  Also great for people like me who are in need of a quick treat to make for this Christmas season.

Chocolate Caramel Pretzel Bites
small pretzels
Hershey Kisses, Caramel Filled, Hugs or caramel filled Dove chocolates
M&M's

Preheat oven to 170 degrees.
Line your pretzels on a baking sheet.  Top with the chocolate.

Place in the oven for 4-6 minutes.  Just long enough for the chocolate to melt a bit.

Remove from oven and quickly push an M&M in the center of each chocolate.

(We used the caramel Kisses on these)

 Place in the fridge for about 10 minutes to allow them to set up.

(Caramel filled Dove Chocolates on these.)

*Taste on both the Kisses and the Dove chocolates were the same, but the Dove were easier to push the M&M into and the caramel stayed inside.

Remove and enjoy or giveaway to someone!!

Paired with some Caramel Popcorn Puffs.

DELICIOUS!!

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Roasted Ranch Potatoes

This was one of those recipes that is so delicious you can hardly believe it is so simple to make! The whole family loved it.  I will be putting it on the family favorite list!!

Roasted Ranch Potatoes
from Hidden Valley Ranch Packet
¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
2 pounds small red potatoes, quartered (I used Russet potatoes and diced them into bite sized pieces)

Instructions
Place potatoes in a gallon-size food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated.

Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Oh YUM!! I'm craving some right now!!

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Roasted Asparagus

It seems like asparagus is one of those veggies people either love or don't like at all.  Before moving to Washington I didn't have much exposure to it.  Now I LOVE it!! The great thing is all but one child loves it also.  This recipe is simple and oh so delicious!!

Roasted Asparagus
1 bunch asparagus
1 Tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees.  Trim ends of asparagus by snapping off the bottom of the stalks.  They will break off naturally right where the woody part starts. 
Spread aparagus out in a shallow cooking dish (I ususally use a 9 x 13 pan).  Drizzle with the olive oil sprinkle with the salt and pepper.  Toss until the spears are coated with the oil.

  Roast in the over until the spears are just tender about 10 minutes depending on the size of your spears. Larger will take longer thinner will take less time.  Shake or stir halfway through cooking to prevent them from sticking to the pan.

YUM!!

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