Bacon, Avocado and Basil Pasta Salad

This Bacon, Avocado and Basil Pasta Salad is so tasty!  The hubs and I loved it and the kids even all ate it without any complaints.  If you ask me, you really can't go wrong when bacon is involved. :)  The avocado and basil don't hurt a bit, either.

1 (16 ounce) package bow tie pasta, cooked according to package directions
8 slices bacon, cooked crisp and crumbled
3 avocados, diced small
1/2 cup fresh basil, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 cup Parmesan cheese, shredded

Place diced avocado in a large bowl and pour lemon juice over the top; stir to coat.  Add pasta, bacon, and basil; stir to combine.  Pour olive oil in a small pan and heat over medium heat.  Add minced garlic and cook until fragrant; about 30 seconds.  Pour over the pasta mixture and sprinkle with salt and Parmesan cheese; mix well.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects and Sweet & Savory Saturdays.

Mexican Chicken

I think I'm on a roll.  My kids have actually liked the majority of the new meals I've been making lately.  This Mexican Chicken was no exception.  It was super easy and was fantastic!  The kids didn't even mind eating the leftovers.  If only I could say that about every meal I make.  If it passes the leftover test, it has to be a winner.

1 pound boneless skinless chicken breasts (about 2 large)
1 (10.25 ounce) can cream of chicken soup
1 cup salsa
1 package taco seasoning or 1 tablespoon homemade (The Best Homemade Taco Seasoning)
1 (15 ounce) can black beans, drained
1 cup sour cream

Put chicken, soup, salsa, beans and taco seasoning in a slow cooker. Cook on low for 6 hours. Remove chicken and dice or shred. Return chicken to the slow cooker along with the sour cream. Stir until everything is combined.  Serve in tortillas or over rice.

Notes: I thought it came out a little salty.  I will use low-sodium soup and taco seasoning next time.

Recipe adapted from Chef Mommy.

Linked on Pinworthy Projects and Sweet & Savory Saturdays.

One Pot Tomato Basil Spaghetti

I couldn't believe how amazingly delicious this One Pot Tomato Basil Spaghetti was.  And I'll have to admit, I was a little surprised it actually worked.  I mean, throw everything into a pot, cover it and let it cook and your pasta comes out perfect?  It did work.  Perfectly!  It was so good and full of flavor that the kids didn't even notice that I used whole grain pasta.  They don't so much like the stuff and gobbled up the pasta without a single complaint!  I'll definitely make it again and again.

1 (13.25 ounce) package spaghetti
1 (15 ounce) can diced tomatoes with liquid (I used petite)
1 sweet onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes (it was a little spicy for my niece.  If you are sensitive to spice, reduce or omit)
½ tsp salt
2 teaspoons dried oregano leaves
handful of fresh basil, chopped
4½ cups chicken broth
2 tablespoons extra virgin olive oil

Place all ingredients in a large pot.  Cover pot and bring to a boil.  Reduce to a low simmer and cook for about 10 minutes, stirring about every 2 minutes. Cook until almost all the liquid has been absorbed and the noodles are cooked.

Recipe adapted from Ordinary Vegan.

Linked on Pinworthy Projects and Sweet & Savory Saturdays.

Creamy Slow Cooker Tomato Basil Soup

My 12 year old is heading off for her very first girls camp this morning.  Just thinking about it makes me miss her already.  She'll be gone for the entire week and will probably have so much fun she won't even have time to think about or miss me.  I'll keep busy.  How can I not with 4 other kids around. :)  But I still will miss her.  I think the week will be filled with comfort food.  Like this Creamy Slow Cooker Tomato Basil Soup.  Isn't it amazing how food really can help you feel better about things?  At least for a while.

Do you remember the my Sourdough Croutons I posted about last week?  Well, this Creamy Slow Cooker Tomato Basil Soup is the reason I made the croutons.  The soup was fantastic alone, but the croutons really added to it.  The hubs and I loved the soup. 

2 (14 ounce) cans diced tomatoes, undrained - I used petite and they were prefect!
1 cup celery, finely diced
1 cup carrots, finely diced
1 cup onions, finely diced
1 teaspoon dried oregano
1 tablespoon dried basil
2 (14.5 ounce) cans chicken broth
1 bay leaf
1/4 cup butter
1/2 cup flour
1 cup Parmesan cheese, freshly grated
2 cups half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
Croutons

Combine tomatoes, celery, carrots, onions, oregano, basil, chicken broth, and bay leaf in a slow cooker. Cover and cook on low for 5-7 hours until the vegetables are tender. About 45 minutes before serving, melt the butter over low heat in a medium saucepan. Add the flour and cook, stirring constantly, until the mixture is golden, about 3 minutes. Whisking constantly, slowly pour in the half-and-half. Increase heat to medium and whisk until smooth and bubbly. Pour the mixture into the slow cooker along with the Parmesan cheese, salt and pepper.  Mix well and cook for an additional 30 minutes.  Serve with croutons.

Recipe adapted from Mels Kitchen Cafe.

Linked on Pinworthy Projects, Sweet & Savory Saturdays and Party in Polka Dots.

Panda Express Chow Mein

When I ask my kids where they want to eat when we eat out, Panda Express is a common answer.  They love the chow mein there.  I kinda dig it as well.  I also kinda really dig restaurant copy cat recipes.  This one isn't an exact copy (if you ask me) but it's still awesome!   There wasn't a drop noodle left over.  And there wasn't a single complaint either.  In fact, when the pan was empty, the kids who ate all their chow mein first started bribing the ones who hadn't finished yet for the rest of theirs.

"I'll let you sleep in my bed."

"I'll give you my candy."

Yep, those are the kinds of bribes that work around here. :)

1/4 cup soy sauce 

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/8 teaspoon black pepper

2 tablespoons vegetable oil

1 (15 ounce) package yakisoba noodles (found in the refrigerated produce section)

2/3 cup celery, sliced

1/2 medium onion, thinly sliced

2 heaping cups cabbage (I used coleslaw mix)

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper.  Mix well and set aside.  Remove noodles from packages and discard the included flavoring packets.  Rinse noodles well, drain, and set aside.  Heat oil over medium-high heat in a large wok or skillet.  Add celery and onion and saute for 3 to 5 minutes, or until onions become soft and transparent.  Add cabbage and saute another 2 to 3 minutes, or until soft.  Add noodles and soy sauce mixture and heat for an additional 2 to 3 minutes, or until noodles are heated through.  Serve immediately.

Recipe adapted from Eat Cake for Dinner. 

Linked on Pinworthy Projects, Best of the Weekend, The Weekend re-Treat, Party in Polka Dots, Strut Your Stuff Saturday and Sweet & Savory Saturdays . 

Sourdough Croutons

Oh my!  These Sourdough Croutons are SO delicious!  I couldn't stop eating them.  I think I (with a little help from the kids) ate almost half of them before dinner even started!  I had to threaten them to get them to stay out and then decided I need to stay out, too, if we were actually going to have any at dinner time.  Self control has never been one of my strong suits.  Good thing they're so darn easy to make!

1 loaf sour dough bread, cut bread into 1/2 to 1-inch cubes (about 8 to 10 cups)
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Place bread cubes on a large rimmed baking sheet.  Drizzle with butter, then sprinkle with salt and pepper.  Toss bread cubes with your hands (or a spoon) to coat well with butter.  Bake at 400 for 15 to 20 minutes, stirring after 10 minutes. 

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, Best of the Weekend, The Weekend re-Treat, Party in Polka Dots, Strut Your Stuff Saturday and Sweet & Savory Saturdays.

Hawaiian Haysacks - No Canned Soup!

My family LOVES Hawaiian Haystacks.  It's a meal that all the kids will eat without any complaints.  A meal that the leftovers are actually fought over the next day.  Seriously.  Who fights over leftovers?!  I can't get over how amazingly delicious these Hawaiian Haystacks are.  I've wanted to try Hawaiian Haystacks without the canned soup in the sauce, but have been a little hesitant.  Would the sauce ever be as good as the sauce we love with the canned soup?  I have to say it is every bit as tasty, if not better!  The hubs fully agrees.  These Hawaiian Haystacks are A. Maz. Ing!!  So amazing even, that I used brown rice (my kids despise that stuff!) and I didn't have a single comment or complaint about it!  And 2 of the kids even got seconds.  I don't think it's possible to get any better than that.

6 cups rice, cooked  and warm (I used brown rice)
2 chicken breasts, cooked and diced or shredded
1/2 cup butter
1/2 cup flour
2 (14.5 ounce) cans chicken broth (I used low sodium)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 teaspoons dry ranch dressing mix
1/2 cup sour cream

Topping options:
Green onions, sliced
Slivered almonds
Olives, sliced
Celery, sliced
Pineapple chunks
Cheese, shredded
Chinese noodles
Coconut
Craisins

Place butter into a large saucepan over medium heat and melt. Whisk in flour, salt, and pepper and whisk until smooth. Slowly add chicken broth and whisk until smooth. Continue cooking, whisking often, until the sauce is thickened and starts to bubble. Add sour cream, ranch dressing mix, garlic powder, and cooked chicken breast. Mix until sour cream is melted.  To serve, scoop rice onto each plate and top with sauce.  Top with desired toppings.  My kids LOVE putting on their own toppings!

Recipe adapted from Picky Plate.

Linked on Finding the Pretty & Delicious, Show Me What Ya Got, Party in Polka Dots, Best of the Weekend, Sweet & Savory Saturdays, The Weekend re-Treat, Strut Your Stuff Saturday and Pinworthy Projects. 

Slow Cooker Quinoa and Chicken Chili

I'm pretty obsessed with quinoa.  Not quite as obsessed as I am with brownies, but still pretty obsessed.  This Slow Cooker Quinoa and Chicken Chili was fantastic, if you ask me.  The kids didn't dig it so much, at least the 12 year old didn't.  She asked me "Mom, why can't you make anything normal?  Like something you don't need a recipe for?  Just open a can of spaghetti sauce!"  I really hope her husband is an easy one to please. :)

1 cup quinoa
3 (14 ounce) cans diced tomatoes
1 (4 ounce) can diced green chiles
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can corn, drained
2 (14.5 ounce) cans chicken broth
2 large chicken breast
1 clove garlic, minced
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2 teaspoons chili powder

Optional garnishes:
Sour cream
Sliced olives
Shredded cheese
Diced Avocados
Cilantro

Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours (or high for 4 to 5 hours).  Remove chicken and shred, then return to the slow cooker and mix well.  Garnish as desired.

Recipe adapted from Queen Bee Coupons.

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Pretty & Delicious, Weekend Wrap-Up, Party in Polka Dots, Show Me What Ya Got and Strut Your Stuff.

Turtle Brownies

These Turtle brownies are amazing!  Or, to quote my 14 year old, "Freakin' amazing!"  I made a batch for him to take to a movie night at a friends house.  As soon as they were gone he begged me to make another batch.  He wasn't the only one that loved them.  As soon as my hubby got home from work and was told I made Turtle Brownies, he headed for the kitchen and cut the biggest brownie I've ever seen him eat!

1 cup flour
2 cups sugar
2/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, melted
3 eggs
1 teaspoon vanilla

Caramel layer:
1/3 cup brown sugar
2/3 cup butter

Chocolate layer:
1 cup milk chocolate chips
1/3 cup half and half

2/3 cup pecans, chopped

Combine flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl.  Mix until well combined and smooth.  Add melted butter, eggs and vanilla and mix until everything is moistened.  Do NOT over mix!  Pour into a greased 9 x 13 inch baking dish.  Bake at 350 for 20 to 25 minutes, or until toothpick inserted 1 inch from the edge comes out clean (may have a few crumbs on it). Do not over bake.  Cool completely.

To make the caramel, combine brown sugar and 1/3 cup of the butter in a small pan.  Heat over medium heat until the butter is melted and the mixture comes to a boil.  Add remaining 1/3 cup butter and stir until melted.  Let the mixture return to a boil and let boil for 1 minute.  Pour over cooled brownies and let cool completely.

Combine the chocolate chips and half and half in a small microwave safe bowl.  Heat in 30 second increments, stirring well after each addition, until melted and smooth.  Pour over caramel and carefully spread.  Sprinkle with pecans.

Recipe from The Royal Cook - an original!

Linked on Pinworthy Projects, TGIF! Best of the Weekend, Sweet & Savory Saturdays, Weekend Wrap-Up, Party in Polka Dots, Pretty & Delicious, Show Me What Ya Got and Strut Your Stuff.