Kristin's Chicken & Noodles

Chicken and Noodles

12oz Reames egg noodles

1 ½ lbs chicken breast

1 T pimentos, chopped

2 tsp minced onion

1 ¼ tsp parsley flakes

5 chicken bouillon cubes

In a large pan bring to full boil chicken, 1 qt water, pimentos, onion and parsley.

Add bouillon cubes, dissolve.

Drop in frozen noodles, stirring to separate. Reduce heat, simmer 25 minutes.  Remove chicken from bones & cube (I use boneless, skinless chicken and then just take it out and cut it up at this point). Return chicken to pan and simmer for an additional 20 minutes.

Add salt and pepper to taste. For color sprinkle in ¾ tsp parsley flakes just before serving

Freezes really well.  Serve with mashed potatoes.

Note: May add canned chicken broth if noodles are too dry (if we have leftovers I usually add broth the next day before reheating).

Lasagna for the crock pot

SUPER EASY ... I didn't use the parmesan or worry about the 'no salt' tomato sauce.

It's a recipe from the Crock Pot Girls:

ingredients: 1 pound beef, 26-28 oz pasta sauce, jar of alfredo sauce, 2 cups mozz cheese, 1/4 cup parm cheese, 8 oz no salt tomato sauce, 8-9 lasagna noodles

Brown 1 pound beef and drain.

Spray crock pot with cooking spray.

Spread 3/4 cup of pasta sauce on bottom. Stir the rest with the beef and tomato sauce.

Layer 3 noodles, 1/3 alfredo sauce, mozz., 1/3 of beef mix.

Repeat twice (recipe called for 2 noodles on last layer, I did 3). Sprinkle with 1/4 cup parm cheese

cover. cook on low 3.5-4.5 hours.

Meal Plan for week of 9/25

rice & kielbsa
chili
potato soup
tacos
italian chicken
chicken stroganoff
sw tuna casserole

Dan's tuna melts

2 cans tuna
4 HB eggs
2 stalks of celery
dill pickles
american cheese
Mayo

meal plan

• Pork roast with veggies
• Chili
• Italian Chicken (CP)
• Tuna Melts
• Turkey Wraps
• Meatloaf
• Ranch Pork chops (CP)
• Turkey Enchiladas

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker

Ingredients

• 2 lbs. Frozen chicken tenders
• 1 Medium onion, sliced
• 1 1/2 lbs. New potatoes, quartered
• 1 Clove garlic, crushed
• 1/2 tsp. Oregano
• 1/2 tsp. Basil
• 1/2 tsp. Thyme
• 1/2 tsp. Kosher salt
• Black pepper to taste
• 1/3 cup Parmesan cheese, grated
• 1-2 Tbs. Olive oil

Instructions

1. Place chicken in the slow cooker. Top with sliced onion.
2. In a small bowl, combine garlic, herbs, salt, pepper, Parmesan and oil. Toss with potatoes.
3. Put potatoes over chicken and onions in slow cooker.
4. Cook on high for 5-6 hours or low for 7-8 hours.

http://eatathomecooks.com/2011/08/italian-parmesan-herb-chicken-and-potatoes-in-the-slow-cooker.html

Veggie Soup

• large can of tomato juice
• potatoes, carrots, parsnips, onion – chopped
• any other veggie you’d like to add (diced tomatoes, corn, cabbage, green pepper etc)
• salt and pepper to taste
• 5 cups water

Put the juice and water in a large pot.  Add the chopped veggies and cook until tender.  Season with salt and pepper.

http://eatathomecooks.com/2010/01/all-veggie-vegetable-soup.html