Slow-Cooker Buffalo Chicken

I've been trying to use my slow cooker more often so I googled this recipe. Not sure which site I used..multiple sites seem to have this recipe and it only calls for 4 ingredients. I adapted the amount of chicken breasts for my recipe and it still made plenty. It has a lot of flavor and for dinner, I made some toast, sprinkled some feta cheese on top and topped it with the chicken as an open-faced sandwich. It was pretty good...spicy but good. I may try to add it to some eggs in the morning.




Slow-Cooker Buffalo Chicken:

4 skinless boneless chicken breasts, frozen
1 bottle of Frank's hot sauce
1 envelope Ranch Dressing seasoning
1 tbsp butter

Place chicken breast in slow cooker. Add 1 bottle of Frank's hot sauce over chicken and top with packet of seasoning. Cook on low 6-7 hours or until chicken is cooked through.

Shred chicken with 2 forks. Stir in 1 tbsp butter and cook an additional 10 min.



Shredded chicken...

Enjoy!

Gorgonzola Stuffed Chicken Breasts

I got this idea for this recipe from Pinterest but made it my own. My first recipe where I added my own ingredients and it turned out amazing! I will definitely make this recipe again! I'm guessing on the measurements of spices so you can add more or less of each, to your taste.


Gorgonzola Stuffed Chicken Breasts (2 servings):

2 skinless boneless chicken breasts
4 slices uncooked baon
6 pieces gorgonzola cheese (from a gorgonzola cheese rind)
1 tbsp, plus 1 tsp bottled minced ginger, divided
1 tbsp, plus 1 tsp bottled minced garlic, divided
2 tsp dried oregano
2 tsp dried parsley


Preheat oven to 350. Lightly coat a glass baking dish with cooking spray.

Place chicken breasts in a plastic bag and pound to desired flatness. Sprinkle both pieces with 1 tbsp garlic, 1 tbsp ginger, 1 tsp oregano and 1 tsp parsley. Lay 3 pieces of cheese onto chicken and roll up. Place 2 slices bacon around each chicken breast and roll up. Sprinkle rolled-up chicken pieces with 1 tsp ginger, 1 tsp garlic, 1 tsp oregano and 1 tsp parsley. Place chicken in baking dish.

Bake for 35-40 min or until juices run clear and meat thermometer reads 170. Some of the cheese may leak out during cooking.

I made zucchini to eat with my chicken and I scooped up some of the melted cheese on the bottom of the dish and put it on top of my chicken.



Flattened chicken pieces with spices...

Pieces of gorgonzola cheese on top of the chicken...

Rolled up in bacon...

Spices on top of bacon...

Enjoy!

Buttery Shrimp

I found this recipe on Pinterest and it sounded pretty simple and easy and it tastes amazing!!! Highly recommend you try it. It originally didn't call for capers but since I love capers, I added several tablespoonfuls.

Find the recipe here



Lemon slices on top of the butter...

Raw shrimp on top...

Sprinkled with Italian seasoning...

Capers...

Shrimp & Couscous...

Enjoy!

Rolled-Up Croissants

I use this snack/meal usually on Sundays when I'm not in the mood to cook anything. I got the idea from work-we used hot dogs and a slice of cheese for the kids. I've adapted mine and I use pepperoni slices and shredded cheese. You can put pretty much anything in it though. The last couple times I've made it I've used garlic and buttery croissants. Yum!



The type of pepperoni I use..

Pepperoni & cheese sprinkled on a croissant piece..

Rolled up croissants, ready to be baked...

Taken out of the oven...

Enjoy!

Couscous with Peppers

I love love love couscous and so I started adding more veggies when I make it. I also love baby bell peppers so for this recipe I used a handful of them, sliced and fried them with some minced garlic in olive oil. I fried them up while the couscous was cooking and added it to the couscous once it was done cooking. Delish!



The couscous I use...

Baby bell peppers & Garlic...

Enjoy!