Italian Pasta Bake

I adapted this recipe from Heavenly Homemakers Blog.  This is an easy pasta bake that my family really enjoys.  -Kristin

1 pound ground beef
1/4 cup diced onion
diced zucchini (opt.)
4 cups tomato sauce
2 cups water
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
10 ounce pasta, any shape
2 cups of shredded mozzarella or any other kind your family likes

• Brown meat, onion and diced zucchini together, drain grease and set aside. 
• Meanwhile, bring tomato sauce, water, basil, oregano, garlic powder and salt to a boil. 
• Stir in pasta and boil until tender.  Do not drain, the pasta should absorb the liquid!
• Mix in cooked meat.  
• Spread mixture into a 9×13 casserole dish and top with cheese. 
•  Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through.

Zucchini Brownies

These are a must try for all chocolate lovers.  The brownie batter is different than traditional brownies.  It is hard to mix together until you add the zucchini, but even then it is a bit dryer.  You will have your doubts when you mix up the brownie batter if they will turn out...but trust me they will and you will love them!  I got this recipe from all recipes. -Kristin


1/2 cup oil
1 1/2 cup sugar
2 teaspoons vanilla extract
2 cups flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped pecans or walnuts (opt.- I didn't use)

• Preheat oven to 350 and grease a 9x13 baking dish.
• Mix together the oil and sugar; let sit.
• Whisk together all the dry ingredients in a separate bowl.
• Mix the dry ingredients into the oil and sugar.  *This will be a very dry mixture.
• Stir in the zucchini and chopped nuts if using.
• Spread and press into greased baking dish and bake for 25-30 minutes.

FROSTING

6 Tablespoons baking powder
1/4 cup softened butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

• Beat all frosting ingredients together and spread on cooled brownies.

Slow Cooker Quinoa Chicken Chili

This has been one of our families favorite chicken chili recipes this year.  Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog!  This is a must try recipe that I am sure will be a hit!  We always serve this soup with all the optional toppings. -Kristin 

 

1 cup of quinoa, rinsed

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can diced tomatoes with green chilies

2 (16 ounce) cans black beans, rinsed, drained

1 (15 ounce) can of corn, drained

3 cups chicken broth

2 large chicken breasts, or chicken thighs

1 teaspoon salt

1 teaspoon garlic powder

2 teaspoon cumin

1 teaspoon crushed red pepper (or reduce to your spiciness preference)

2 teaspoon chili powder

 

Optional toppings:  shredded cheese, sour cream and crushed tortilla chips.

• Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
• Remove chicken and shred and then return it to slow cooker.
• Top individual bowls with optional toppings and ENJOY!

Whole Chicken Crock Pot Recipe

This is the best and easy way to make up a delicious and tender whole chicken.  This recipe is from my mom and has been passed around a lot with great compliments by all who have tried it, ENJOY!  The leftover cooking liquid makes the most delicious gravy too!  -Kristin

3 teaspoons salt (regular or Kosher)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon poultry seasoning (or 1/2 teaspoon thyme)
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Sliced onions
1 whole chicken

• Combine all the seasonings.
• Place sliced onions on bottom of slow cooker.
• Place the whole chicken on top of onions and rub the seasoning mixture all over.
• Cook on low for 8 hours.

Delectable Marinated Chicken Thighs

This is a super yummy marinade for chicken thighs!  It is quick and easy to throw together.  Sarah found this recipe from the All Recipes website and we both have made it several times! -Kristin

2 Tablespoons Worcestershire sauces
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
1 Tablespoon molasses
1 Tablespoon brown sugar
1 teaspoon liquid smoke flavoring, optional
1 Tablespoon sesame seeds
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
2 teaspoons minced garlic
1/4 cup canola oil
8 skinless, boneless chicken thighs

• Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved.
• Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well.
• Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
• Preheat an outdoor grill for medium heat.
• Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken is done.  Discard any remaining marinade.