Apricot Chicken Drumsticks

Apricot Chicken Drumsticks

- 12 chicken drumsticks (about 3 lbs)

- 1 tsp salt

- 1/4 tsp pepper 

- 1/4 cup canola oil

- 1/4 cup apricot jam, warmed

- 1/4 cup prepared mustard

- 1 Tbsp brown sugar

Sprinkle chicken with salt and pepper. For sauce, in a bowl, combine the remaining ingredients. 

Lay chicken in an oven safe dish and pour marinade over chicken. Roll each drumstick in marinade to cover it. Bake in oven at 375 degrees, turning drumsticks about halfway through. Bake for 25-30 minutes or until meat thermometer reads 170-175 degrees. Set broiler on and broil chicken for an additional 4 minutes, or until chicken crisps on the edges.  

Caramel Glazed Salmon

Caramel Glazed Salmon

- 1 1/2 - 2 lbs fresh salmon

- 1/2 tsp salt

- 1/8 tsp cayenne pepper

- 1/4 cup brown sugar

- 2 Tbsp Dijon mustard

- 1 Tbsp melted butter

- 1/2 tsp dried dill weed

Sprinkle salmon with salt and cayenne; set aside.

In a small bowl, combine the brown sugar, mustard, butter, and dill. Place salmon skin side down on a greased pan or baking dish. Brush salmon with half of glaze. Bake at 425 degrees for 6 minutes. Take out and brush with other half of glaze. Bake an additional 10 minutes, and then set broiler in high and bake for an additional 4 minutes or until fish flakes easily with a fork. 

Sausage and Vegetable Skillet Dinner

I have been trying to find more "1 Pan" dinners. Found this one in a magazine my Mother-in-law gave me, and decided to try it out. It was good! We all actually thought it would make a great "hearty" breakfast, as well.

Sausage and Vegetable Skillet Dinner
adapted from Taste of Home magazine
submitted by Camille

1 Tbsp Olive Oil
1 large onion, chopped
1 pkg (12 oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/8 tsp crushed red pepper
8 medium red potatoes (about 2 lbs), thinly sliced
1 pkg (10 oz) frozen corn
1 1/4 cups veggie broth
1/4 tsp pepper
2 cups fresh baby spinach

In a 12 inch skillet, heat the oil over medium-high heat. Add the onion and chicken sausage; cook and stir until the onion is tender and sausage is browned. Add garlic and crushed red pepper flakes: cook for 1 minute longer.
Add the red potatoes, corn, veggie broth, and pepper; bring to a boil. Reduce heat; simmer, covered for 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted.

5-Star Grilled Chicken Teriyaki

I made this chicken for dinner last night. It was a HIT with everyone! While I did grill it, this would be easy to bake in the oven, or even cook on the stove. Whatever you prefer.
The flavors were amazing though.

5-Star Grilled Chicken Teriyaki
submitted by Camille
adapted from "a year with 6 Sisters Stuff" cookbook

1 lb chicken (I used bone-in thighs. They are our favorite)
1 cup Teriyaki sauce
1/4 cup lemon juice
2 cloves minced garlic
2 tsp sesame oil

Mix teriyaki sauce, lemon juice, garlic and oil together. Place teriyaki mixture and chicken in large resealable plastic bag. Close bag and be sure to coat chicken well. Place in fridge to marinade for 1+ hours. Be sure to turn bag once or twice halfway through, so all the chicken marinades evenly.
When ready, grill on medium heat for 15 minutes per side, or until juices run clear when chicken is pierced with a fork.

Slow Cooker Teriyaki Pulled Pork Sandwiches

Okay, so I have a bone to pick with you.Why do some recipes call it a Slow Cooker, and others a Crockpot? I am so confused by this, and if you know the answer, could you please tell me? Thanks!!!
Anyway, on to this amazing recipe. So.... I have been looking for a good pulled pork sandwich recipe for a LONG time. Now, I have tried about 3-4 different recipes, and have even posted a few of them on here (I never post a recipe we don't like!!!!), but none of them impressed me the way I was looking for it too. But this one? This one nailed it!!!!! This was so good, and had just the flavor I was looking for, and was NOT dry at all!!!
We even had the missionaries for our church over for dinner when I made these 2 nights ago, and they LOVED them too!!!! This was such an easy recipe, which is perfect for us now that school is back in session!!!!

 Slow Cooker Teriyaki Pulled Pork Sandwiches
submitted by Camille
adapted from Six Sister's Stuff

Ingredients:

1 (2-3 pound) pork shoulder butt roast

1 bottle teriyaki sauce
1 (20 oz) can pineapple slices, undrained
Buns
Optional toppings: pineapple rings, honey mustard, provolone cheese slices, jalapenos, red onion slices

Place roast in slow cooker. Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast.
Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking. Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.

Crispy Cheddar Chicken

Oh wow! Was this meal good! Not that I thought it wouldn't be, but I was so surprised how much I LOVED the sauce for the chicken. It totally makes this dish.

Crispy Cheddar Chicken
(from Jamie Cooks it Up)
submitted by Michelle


4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

 Sauce:
1 10 ounce can cream of chicken soup
2 T sour cream
2 T butter


Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk, then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don’t worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don’t let it get you down. Once the cheese melts in the oven it will adhere nicely to the crumbs and the crackers. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Slow Cooker Corn and Crab Chowder

We are not a fish eating household. I occasionally like salmon, and a couple of us like shrimp, but other then that, no fish here. I have always loved a good crap dip, though! So when I found this chowder recipe, I knew I had to try it. My 12 year old daughter and I LOVED it. I froze the leftovers into individual servings for us to have for lunch later in the week, and it froze very well!!!

Slow Cooker Corn and Crab Chowder
submitted by Camille
adapted from July 2010 Family Circle Magazine

Ingredients

2 cans (14.5 oz each) chicken broth
1/2 lb potatoes, peeled and diced
1 cup carrots, cut into 1/4 pieces
1 medium sized onion, chopped
2 ribs celery, trimmed and diced
couple of sprinkles of Thyme
1/4 tsp Old Bay seasoning
3 ears corn on cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 oz) evaporated milk
2 Tbsp cornstarch
1/4 tsp salt
8 oz container of pasteurized crab claw meat

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme, and Old Bay in a large slow cooker. Place corn on the cob on top of the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.
4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

Rosemary Chicken Pasta

Now that school is in full blown session, I am on the search for new, easy, yummy dinners. This one was all of that, plus I really liked the rosemary flavor in the cream sauce!! So yummy!! This was so easy to prepare... like less then 30 minutes! Love that! I used alot less of the butter then the recipe called for.... I normally do that with recipes. I don't like using too much butter. If there was a difference, we couldn't tell. It still tasted fabulous.

Rosemary Chicken Pasta
submitted by Camille
adapted from Thirty Handmade Days

Ingredients

•  3-4 Tblsp butter
• 3 chicken breasts, cubed
• 1/2 carton of fresh rosemary or 2 Tbsp of dried rosemary
• 2 cloves garlic, minced
• 1 pt. whipping cream
• 1 1/2 tsp. cornstarch
• 1/2 tsp salt
• 1 package bow tie pasta

Instructions

1. Cook bow tie pasta according to directions.
2. While cooking, prepare the chicken and sauce.
3. Saute chicken in butter, garlic and rosemary.
4. When the chicken is cooked, add whipping cream, cornstarch and salt.
5. Simmer on low heat.
6. The sauce will begin to bubble and thicken- stir frequently.
7. After sauce is to desired thickness, decrease temperature until the noodles are ready.
8. Top over bow tie pasta and enjoy.

Chicken Stuffing Bake

I can't believe I have never blogged this dish. We have been making it for years, and it is one of my many "go-to make a dinner in a pinch" recipes. I try to steer away from things that have condensed soup mix, but when you are in a hurry, it is MUCH healthier then eating fast-food!!!! Plus, everyone in this house likes it!!!! It is cheap too, and it is usually all ingredients I have on hand. A win-win all around!

Chicken Stuffing Bake
submitted by Camille

1 pkg. (6oz) Stuffing mix
1-1 1/2 lbs of chicken. Can use either boneless, or bone in. We prefer bone-in thighs.
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream or milk (we have used both and like them both ways. The sour cream just makes it thicker and creamy. The milk makes it spread more easily, and is thinner.)

Toss contents of stuffing mix, and 1 2/3 cups water together. Set aside.
Place chicken in a 9x13 inch pan.  Mix soup and sour cream (or milk) and pour over chicken. Spoon stuffing evenly over top.
Bake at 375 degree's for 35 minutes or until chicken is no longer pink and cooked through.

Penne with Pumpkin and Sausage

I found this recipe on the back of a box of pasta a few month ago. I finally made it last night, and boy was it so savory and delicious!! We all loved it, and it is already on the menu for dinner next week!!!

Penne with Pumpkin and Sausage
submitted by Camille

12 oz whole wheat Penne
1 lb ground Italian Sausage
1 Tbsp Olive Oil
2 Shallots, finely chopped
4 Garlic cloves, minced
1 cup low sodium Chicken Broth
12oz Pumpkin Puree
1/2 cup Heavy Cream
1/2 tsp Crushed Red Pepper Flakes
Pink Ground Cinnamon
Salt and Pepper to taste
Grated Romano Cheese

1. Cook pasta to al dente, accortding to package directions. Drain and set aside.
2. In a medium skillet brown sausage and set aside.
3. In a skillet, over medium heat, add oil and saute shallots and garlic for 3 minutes.
4. Sit in chicken broth, pumpkin, cream, crushed red pepper, cinnamon, salt and pepper.
5. Reduce heat and simmer 8-10 minutes to thicken.
6. Stir in cooked penne and sausage.
7. Serve hot with grated Romano Cheese.

Cilantro Lime Chicken Rice Bake

Another delicious Pinterest find!!! We all loved this dish! Some of us liked it with the dressing on it, some of us liked it without the dressing. But, either way, we ALL LOVED this dish!!! It wasn't hard, but it is time consuming...just a heads up :) As you know, I adore Cilantro and Lime!!!! So good!!!!!

Cilantro Lime Chicken Rice Bake
submitted by Camille
(from Sugar Baby Boutique)

Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
Put everything (minus the chicken) in blender to chop it up.
Marinate Chicken at least 4 hours, or even overnight. Now is a good time to make the Creamy Tomatillo Dressing since it has to sit in the fridge for a couple of hours.  

  Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalapeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 **To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepper-jack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Mini Chicken Pot Pie Cupcakes

I do not like Pot Pies. They are totally nasty to me. But my Aunt said that these were so yummy, and my Hubs loves Pot Pies, so I decided to give a shot. I am so very glad I did! So yummy! I have made them twice in 2 weeks. Everyone loved them except for my 4 year old. But she has gotten very picky lately so she doesn't count. Even my always-has-been-super-picky 9 year old loved them. This is definitely being added to our regular dinner meals.

Mini Chicken Pot Pie Cupcakes
submitted by Michelle
(from Quick Dish)


1 chicken breast, poached and diced
1 (14.5 oz) can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1 Tbs Herbs De Provence
1 tsp onion powder
1 tsp garlic salt
2 (10 oz) cans Pillsbury biscuits

 Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark to be on the safe side. Let rest for about 3 minutes and then enjoy!

Poppy Ham Rolls

Poppy Ham Rolls
submitted by Camille
(from The Good Stuff Guide )

1 dozen dinner rolls

¾ pound baked ham, sliced

½ pound swiss or mozzarella cheese, sliced

1 stick butter

1 tablespoon Worcestershire sauce

1 tablespoon prepared mustard

1 tablespoon poppy seeds

2 tablespoons brown sugar

Fix individual ham and cheese rolls and lay in 9×13 pan.  Bring remaining ingredients to a boil over low heat in a saucepan.  Remove from heat and spoon over top of prepared rolls.

Let sit for 4 hours or prepare the day before and store in refrigerator.  (I find this step not entirely necessary.  I do, however, like the meal the next day only taking 15 minutes to prepare start to finish.  Sometimes it’s helpful but don’t stress if you need to just pop them in the oven right after you prepare them.)

Bake at 350 for 15 minutes or until cheese melts.  Serve warm or at room temperature.

Green Chile-Chicken Casserole

I get so tired of making the same old thing for dinner. Yet, I want something that is fairly easy, and something we ALL will eat. This totally fit that criteria!! No small feat, I tell ya, when you have 5 kids (well, the baby doesn't eat solids yet)!! This makes a good amount, which was perfect for us, since I LOVE having leftovers! That means one less meal I have to make ;) This one will definitely be a 'regular' at our house!

Green Chile-Chicken Casserole
submitted by Camille
(from My Recipes )

1 1/3 cups chicken broth
1-2 cans (4oz size) chopped green chile's, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
24 corn tortilla's
4 cups shredded, cooked chicken
2 cups shredded cheddar cheese

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Creamy Garlic Alfredo Sauce

I am not lying when I say that this is the BEST Alfredo Sauce I have EVER eaten!!! It was so good, in fact, that not only did all 4 of my kids who eat table foods love it (I have a breast-fed baby, so he didn't have any, ofcours!! LOL!!), but my 3 older kids all asked if they could have the leftovers in their lunch the next day at school!!!! So, SO yummy!! And it was so easy too!!! I only every buy and serve our family whole wheat pasta. But, my hubby had run to the store for me and had picked up white pasta instead. Whatcha gonna do?! I was just grateful he ran to the store for me!!! Happy eating!!

 Creamy Garlic Alfredo Sauce
submitted by Camille
(from Mel's Kitchen Cafe )

INGREDIENTS:
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces
1 cup milk (I used 1%)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.

Cilantro Lime Chicken Enchilada's

Our family loves enchilada's. You may have noticed that we have ALOT of different Enchilada recipes on here!! We have had enchilada's 3 times in the last week and a half...all different recipes!! THAT'S how much we love them!! LOL!! This was a new one I came across on Pinterest. It caught my eye because of 2 ingredients. Cilantro and Lime. Ahhhhh....how those 2 words together sing such sweet words to me! I had to try them! Oh my word, were they delicious!!! And I loved how creamy the avocado made them! Go ahead and give these bad boys a try!

Ingredients
 2 cups shredded chicken
 2 avocados, diced
couple cilantro leaves, chopped
 1/4 cup sour cream
 1/4 cup lime juice
1 tsp ground cumin
Salt and pepper
 flour tortillas
1 10 oz. can green chile enchilada sauce
1 – 1 1/2 cups shredded queso quesadilla or Mexican blend cheese

Preheat oven to 350. Lightly grease a 9×13 glass baking dish with non-stick cooking spray. In a mixing bowl, combine the shredded chicken, diced avocado, cilantro, sour cream, lime juice, cumin, salt and pepper. Spoon the mixture evenly onto the 12 tortillas. Roll, place seam side down, and fit snugly into the baking dish. Pour the enchilada sauce over the top. Sprinkle the shredded cheese over the top. Bake in the preheated oven for 25 minutes, or until cheese has melted and sauce is bubbly. Prepare a side dish. Serve Cilantro Lime Chicken Enchiladas with side dish.

BBQ Chicken Pillows

This tasted JUST like our favorite BBQ chicken pizza from BJ's!! The kids had fun helping me make these. They were easy, different, and yummy!! We will be making these often.

 BBQ Chicken Pillows
submitted by Camille

2 pkgs Crescent roll dough (8 in each pkg)
1 1/2 cups shredded, cooked chicken
3/4 cup BBQ sauce (may need a little more or less depending on your preference)
1/2 bunch fresh cilantro, chopped
1/2 medium red onion finely chopped
1 cup shredded mozzarella cheese

1. Pull crescent rolls apart 2 at a time, keeping the 2 stuck together (if they pull apart, just use your fingers to stick them back together).
2. Spread 3 tablespoons of your favorite BBQ sauce on each of the crescent 'squares', leaving about 1/4 inch border of dough on the outside.
3. Place as much cooked chicken as desired. I was able to get about an 1/8 cup on each 'square'.
4. Place 1 tablespoons of chopped red onion over the tops of the chicken.
5. Sprinkle 1-2 tablespoons of cilantro over the top of the onion.
6. Sprinkled with shredded mozzarella cheese (about 1/8-1/4 cup per pillow square).
7. Make sure none of the filling touches 1/4-1/2 inch dough boarder you left around the outside of your pillows. Pull opposite corners of a pillow and stick them together. Pull the other 2 opposite corners together and stick them to the first corners. Finish with the rest of the pillows
8. Place the 8 pillows on a greased baking sheet. Bake at 350 for 10-12 minutes or until golden in color.

Chinese Chicken Salad

We eat alot of salad in the summer. It just gets too darn hot to turn the oven on!!! Blah!! I have made a similar salad before, but hadn't made this dressing. IT WAS THE BOMB!!! We always serve our dressing on the side, because I don't like my salad drowning in dressing!!! Since we served it on the side, there was plenty left over, and we had it on more salads, and fresh veggies too!! Yum!!

 Chinese Chicken Salad
submitted by Camille
(adapted from Chef in Training )

1 cup sunflower seeds
1 head of lettuce, or 1/2 of 2 different kinds of lettuce (we like 1/2 iceburg and 1/2 green leaf or red leaf), chopped
 2 packages Beef Top Ramon dry, save the packets
 1 bunch green onions chopped
2 cups cooked and diced/shredded chicken .

Dressing:
 1 cup peanut oil
 1/2 cup sugar
1/3 cup white vinegar
 2 packets beef seasoning (from Top Ramon packages listed above)

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Add dressing to salad, mix well and serve.

Crockpot Lasagna

My sister had found this amazing recipe on Pinterest. She brought it to a family gathering, and I didn't get to even try a bite since it was gobbled up THAT fast (I was upstairs nursing my baby!!! The nerve not to save me any!! Haha!!). So, I knew I just had to try it myself. I changed it up just a little bit, and it was a hit!!! I love lasagna, and I love crockpot meals!!!! This is definitely going to be a keeper around here!!

 Crockpot Lasagna
submitted by Camille
(adapted from Creating Through Life )

1 lb ground beef
29oz can tomato sauce
8oz pkg lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
1/4 cup parmesan cheese
1/2 tsp leave oregano
1/4 tsp garlic powder
1/4 tsp thyme

1. Spray the inside of the crockpot with cooking spray
2. Brown the ground beef
3. Stir the tomato sauce and seasonings into the ground beef
4. Spread 1/4 of the ground meat sauce into the bottom of the crockpot
5. Arrange 1/3 of uncooked noodles over the sauce (you can break up the noodles a bit to get them to fit better!)
6. Combine the cheeses in a bowl. Spread 1/3 of the cheese mixture over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low for 4 hours.
10. Let the lasagna stand in the crockpot for at least 10 minutes.