Slow Cooker Chicken Chili

2 (14 ounce) cans petite diced tomatoes, drained
2 (7 or 8 ounce) cans tomato sauce
2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
1 cup (240ml) chicken broth (I use reduced sodium)
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
1 Tablespoon ground cumin (for that key chili taste!)
1 Tablespoon minced garlic
4 ounces brick-style light cream cheese (or full fat)

Directions:

• Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. 
• Cook on low for 6-7 hours or high for 3 hours.
• Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. 
• Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.

MY NOTES:

• Source - Sally's Baking Addiction
• Not surprisingly, I didn't add the jalapeño and I wenT for the "less spicy" option on the chili powder.  I was going to add a can of diced chilies, but didn't have any.  
• I also didn't add any salt.
• The cream cheese looked a little lumpy at first, but it all melted in before too long.
• It's very good! 

Skillet Taco Mac Hotdish

8 ounces of macaroni, cooked
1 lb. ground beef
1 chopped onion
1 can black beans
1 14.5 ounce can diced tomatoes
1 can corn
1 cup salsa
1 pkg taco seasoning mix
1 1/2 cups shredded cheese
1/2 c sour cream

• Prepare pasta according to package directions.
• Meanwhile, in large skillet, cook ground beef and onion
• stir in black beans, tomatoes, corn, salsa and taco seasoning.  Bring to a boil; reduce heat and simmer 5 minutes
• Stir in 1 cup cheese, sour cream and pasta. Top with remaining cheese, serve.

NOTES: 

• I cooked everything in one pot after the macaroni was done.
• I didn't have taco seasoning, so just added a little cumin and chili powder.  Really, the salsa covered it pretty well anyway.

Source:

Back of the pasta box.

Slow Cooker Chicken Enchilada Soup

2 boneless skinless chicken breasts (about 1 pound)
2 cups chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

NOTES:

• I particularly liked the part of the method that had me cook the whole chicken breast and then shred it toward the end.  I simply scooped them out into a bowl to cool a little and they fell apart as I was cutting across the grain.  It was much simpler than trying to cut up the raw meat.
• I used a bigger can of diced tomatoes because that's what I had on hand.
• The original recipe called for a different kind of tomato, but regular ones worked just fine.
• Fwiw, this is gluten free if you're careful on what enchilada sauce is added.

Mediterranean Quinoa Salad

Salad

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water
• 2 diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced cucumber
• 1 cup chopped kalamata olives
• 1/4 cup chopped green onion

For the Lemon Oregano Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp honey
• juice and finely minced zest of one lemon
• 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

• Bring the water, salt and quinoa to a boil over low heat.
• Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
• Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
• Toss everything together with the Lemon Oregano Dressing.
• For the Lemon Oregano Dressing
• Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
• Pour over the salad while warm and toss very well.

NOTES:

• Healthy, easy, good for several days, uses garden ingredients I have now.
• I got this recipe from Deb L.  She added cubed avocado and really liked it.
• Source

Creamy Tomato Basil Soup

First of all, Molly's version:

Ingredients
1 medium onion
2 Tbsp butter
2 cans diced tomatoes
2 cans tomato soup
1 1/2 cups milk
1 tsp sugar
1 tsp dried basil
1 tsp paprika
1/4 tsp garlic powder
1 8 oz package cream cheese, cubed
Directions:
Saute onions in butter. Stir in tomatoes, soup, milk, and spices. Bring to a boil. Reduce heat, cover, and simmer ten minutes. Stir in cheese until melted (or "melty").

I was making it for a group so I needed a bigger batch and I had some random, related things on hand so this is what I did:

• 2 (on the small side of) medium onions, chopped 
• Saute in some butter
• 1 carton of Aldi's Roasted Red Pepper Tomato soup
• a bunch of leaves from my basil plant
• 16 ounces of softened cream cheese

Puree it all with an immersion blender, heat, then add:

• 2 tsp. paprika
• 3/4 tsp garlic powder
• 2 28 ounce cans of petite diced tomatoes

Heat and serve with buttery croutons.

It was a hit with the Core Team!

Apologies for the terrible picture.  It tastes much better than this makes it look.

PW's Spaghetti Sauce

5 pounds Ground Beef (I Used Ground Round)
3 Tablespoons Olive Oil
2 whole Large Yellow Onions, Diced
2 whole Green Bell Pepper, Seeded And Diced
6 cloves Garlic, Minced
1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
2 cans 28 Ounce Crushed Tomatoes
1 can (14 Ounce) Crushed Tomatoes
1 can (small, 4-ounce) Tomato Paste
1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
1 teaspoon Ground Oregano
1 teaspoon Ground Thyme
4 whole Bay Leaves
2 Tablespoons Sugar
2 teaspoons Kosher Salt
1/2 teaspoon Crushed Red Pepper (optional)
1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste

Preparation Instructions (From PW)"

• IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
• Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
• After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

NOTES (From me):

• I didn't follow the instructions religiously, but this was possibly the best spaghetti sauce I've ever made.  The meat to sauce ratio was really good.
• I ended up using more tomato products (3-28 ounce cans of tomatoes and 2 jars of sauce)
• I didn't have the Parmesan rind, but yum!
• I made a full batch and now have six meals in the freezer plus the one we ate last night.  :)  (3 cups in each.)
• Link to original.

Caprese Salad

We made this for our tea party last night, which was a great option to have as part of our "light dinner."  It's easy to make, summery, fresh, delicious, and really pretty!  Nothing special--just plain mozzarella from Costco, basil from the garden, bushel boy tomatoes, and a mixture of balsamic vinegar and Italian dressing.  Mostly I just wanted to post a few photos because mom did such a nice job at making it pretty.  One thing to note is that it's best to make this at the last minute; by the end of the evening, the cheese had lost a lot of its moisture, so it was kind of just sitting in liquid in the plate.

Chicken Florentine Pasta

Ingredients
1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

NOTES:
I used diced, canned (and drained) tomatoes instead of fresh.  It's probably not better, but it was convenient.

Source

Pantry Pasta

From Pioneer Woman

2 Tablespoons Olive Oil

½ whole Red Onion, Diced

3 cloves Garlic, Minced

1 can (14.5 Ounce) Diced Tomatoes With Juice

⅓ cups Assorted Olives, Pitted And Roughly Chopped

⅓ cups White Wine

2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Thickness

Kosher Salt

Freshly Ground Black Pepper

1 Tablespoon Olive Oil

1 Tablespoon Butter

Grated Parmesan Cheese

½ pounds Linguine, Cooked Al Dente And Drained

1 teaspoon Olive Oil

Preparation Instructions

• Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.
• Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.
• While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.
• Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately.

NOTES:

I used a boring onion and boring olives and had an open bottle of red wine instead of white. It was still good.

Grilled Corn Salad

6 ears corn, shucked
2 avocados, cut into cubes
1 pint cherry tomatoes, halved

3 green onions

1/2 of a small can of diced chili peppers, or 1 teaspoon of diced jalapenos

Dressing:

2 tablespoons olive oil

3 tablespoons lime juice

salt and pepper to taste

Grill corn and green onions over low heat until it starts to brown in spots; allow to cool slightly and the cut the kernels off the cob, finely chop the white portions of the onion. Stir together the dressing ingredients, stir in the avocado chunks first followed by the remaining ingredients. Chill to allow the flavors to meld.

Note: The only reason I stir the avocados in first is so that they get coated with lime juice to slow the browning.

Yield: about 1-1/2 quarts(mind you they were kinda smallish ears of corn)

Spaghetti and Meatballs

I got these pretty much perfect recipes from Pioneer Woman.

Meatballs:

¾ pounds Ground Beef

¾ pounds Ground Pork

3 cloves Garlic, Minced

¾ cups Fine Bread Crumbs

2 whole Eggs

¾ cups Freshly Grated Parmesan

¼ cups Flat-leaf Parsley, Minced

¼ teaspoons Salt

Freshly Ground Black Pepper

Splash Of Milk

½ cups Olive Oil

Sauce:

1 whole Yellow Onion, Diced

3 cloves Garlic, Minced

1 whole (28-ounce) Can Whole Tomatoes

1 whole 28 Ounce Can Crushed Tomatoes

½ cups White Or Red Wine (optional)

¼ teaspoons Salt

1 teaspoon Sugar

Freshly Ground Black Pepper

¼ cups Flat-leaf Parsley, Minced

8 whole Fresh Basil Leaves, Chiffonade (optional)

2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.

NOTES:

• Extra parsley in the meatballs would've been good. (But they were also nice as is.)
• The recipe made 44 meatballs formed with my smaller #60 food scoop.
• I didn't use wine in the sauce.
• I used two cans of crushed tomatoes because of *someone's* aversion to visible tomato parts. >:-(