Casseroles

Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta

Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe

Cooking time 4-5 hours in a slow cooker or crockpot

Start with the meatballs:

1/2 lb ground beef 97% lean
1/2 lb Italian sausage
1/2 tablespoon Italian seasoning
1 clove garlic minced
salt and pepper (pinch)
1/2 cup diced onionRich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

Mix it all in

In a mixing bowl mix together ground beef, sausage, seasoning and garlic.  Form into one inch balls, and place in the bottom of your crock pot. I like to form my balls with a small scoop makes them all the same size and quick and easy.  Once you have all the balls on the bottom of the slowcooker, sprinkle diced onions on top.  Cover with a lid and cook on high for 2 1/2 hours.  They will be cooked through at this point and hold their shape till the end of the cooking process. Next step is to add the pasta and sauce.Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

Adding to the Slow Cooker

On top of the cooked meatballs add, 1 16 oz box of dry fettuccine pasta.  You can leave the pasta long but I break mine up so it fits easier.  Pour in 4 cups hot water,  and 1 24oz jar of spaghetti sauce.  Make sure all the noodles are under the liquid. Place lid back on top of crock pot and cook for 1 – 2  hours.  It depends on how well you like your pasta done.   The longer it cooks the less sauce there will be and the softer the noodles.  Check it every half hour or so, give it a little stir and watch the magic of crock pot pasta happen.  It is so good your family will be asking for seconds.  Top with Italian cheese and enjoy.Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipe

TIP ~

If you were to use a thinner pasta like spaghetti or angle hair your cooking time would be MUCH shorter, like 30- hour instead.

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Filed Under: Casseroles, Lunch, Main / Dinner / Supper, Recipes, Red Meat, Slow Cooker

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Chicken and Broccoli Cheesy Biscuit Bake, Made in 4 simple steps and taste great!

Chicken and Broccoli Cheesy Biscuit Bake

Do you need a quick and easy dinner idea.  If you like a great casserole then you have got to try this Chicken and Broccoli Cheesy Biscuit Bake recipe.  I takes about 10-15 minutes to toss everything together and you have a meal ready to go into the oven.

What you  will need to make this recipe:

  • 7 tablespoons (3/4 of a cube) butter melted
  • 4 cups shredded chicken ( you can use canned chicken  if in a rush)
  • 2 cups steamed broccoli  (use the frozen stuff in a bag if your in a rush)
  • 2 cups Bisquick Mix
  • 1 1/2 cups half and half
  • 1 cup chicken broth
  • 3/4 cups sour cream
  • 1 cup grated cheddar cheese
  • 9X13 baking dish

Step 1: In the bottom of a 9×13 baking dish pour melted butter.  Evenly coat bottom of pan and the sides.  Sprinkle in shredded chicken, then put broccoli on top of the chicken.  I used boiled chicken breast, that I then shred.  But if you are in a hurry you could use canned chicken.

Chicken and Brocoli Cheesy Biscuit Bake, Made in 4 simple steps and taste great!

Step 2: In a small mixing bowl mix 2 cups bisquick mix and 1 1/2 cups half and half.  Pour this mixture over the chicken and broccoli. Mixture might be a little lumpy, but that is ok.

Chicken and Brocoli Cheesy Biscuit Bake, Made in 4 simple steps and taste great!

Step 3: Combine the chicken broth and sour cream, stir together and pour gently over the top of the biscuit mix (do not mix, they need to be poured separate). If you  mix it the bisquick becomes to soupy and does not bake right.

Step 4: Sprinkle the cheese on top and  bake in a 350 degree oven for 35-40 minutes.

Chicken and Broccoli Cheesy Biscuit Bake, Made in 4 simple steps and taste great!

Print

Chicken and Broccoli Cheesy Biscuit Bake

Course Bake, Dinner, Main Course, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 7 tbsp Butter melted
  • 4 cups Chicken shredded
  • 2 cups Steamed Broccoli
  • 2 cups Bisquick Mix
  • 1 1/2 cups Half and Half
  • 1 cup Chicken Broth
  • 3/4 cup Sour Cream
  • 1 cup Cheddar Cheese grated

Instructions

  1. Step 1: In the bottom of a 9x13 baking dish pour melted butter.  Evenly coat bottom of pan and the sides.  Sprinkle in shredded chicken, then put broccoli on top of the chicken.  I used boiled chicken breast, that I then shred.  But if you are in a hurry you could use canned chicken.

    Step 2: In a small mixing bowl mix 2 cups bisquick mix and 1 1/2 cups half and half.  Pour this mixture over the chicken and broccoli. Mixture might be a little lumpy, but that is ok.

    Step 3: Combine the chicken broth and sour cream, stir together and pour gently over the top of the biscuit mix (do not mix, they need to be poured separate). If you  mix it the bisquick becomes to soupy and does not bake right.

    Step 4: Sprinkle the cheese on top and  bake in a 350 degree oven for 35-40 minutes.

    Chicken-and-Broccoli-Cheesy-Biscuit-Bake-Made-in-4-simple-steps-and-taste-great-

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Rich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta recipeRich and Hearty Fettuccine Pasta and Meatballs Slow Cooker Recipe ~ Crockpot Pasta

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Low Carb Keto Chicken Parmesan Recipe

The basics of a keto diet is very low carb and high fat intake. Generally a 75% fat, 20% protein and 5% carbs or sugars for the daily amount in your diet. This puts your body into a state of ketosis where your body no longer uses sugar or carbohydrates for its main source of energy. Thus burning your body fat stores quickly. In my husbands case he also integrates intermittent fasting or not eating between 12-16 hours in a 24 hour period. He usually eats lunch around noon or 1pm and then dinner around 5 and then only water from then, sleeps and then water in the morning till lunch again. So when he found this Low Carb Keto Chicken Parmesan recipe, it was a must have. And after the family ate it and our three year old called it chicken pizza, it is now in our family recipe book.

Low Carb Keto Chicken Parmesan Recipe

Love cheesy Chicken parm

My hubby has been on a keto diet for a while now. He has lost a lot of weight is now lighter then when were first married, light then he has been for over twenty years! He was watching Youtube videos the other night trying to find a recipe that would fit into his diet. He came across a Chicken Parm or Chicken Parmesan recipe.  He loves melted cheese and has also been missing his melted cheese pizza’s that he loves. So when he saw this Chicken Parmesan recipe he fell in love. But the only downfall was the breading. Talking with a friend he suggested using a crazy “keto friendly breading” instead. Which we would of never of thought would work but after we cooked it , it totally did work and you wouldn’t of known the difference both by sight and by texture and taste. Blended up fried Pork Rinds! Yup those multiple fried crunchy pork rinds make the perfect keto bread substitute. So stick with me here and just give it a try!

Low Carb Keto Chicken Parmesan Recipe:

Ingredients 

3 Chicken breasts boneless skinless

1-2 cups Low carb marinara sauce

1 pound shredded Mozzarella

2 cups ground pork rinds

2 eggs

1/2 cup water

Salt and Pepper

Keto breaded chicken pork rind

Directions:

Trim and layout chicken breast to desired quality. Pound chicken breast to achieve uniform thickness for  more even cooking.

Grind in a blender enough unflavored pork rinds to equal 2 cups of shredded pork rinds. There might be a slight pork smell when grinding, but this doesn’t come out in the flavor of the chicken parm.

Beat 2 eggs in dish and add water to thin egg batter.

Place whipped egg batter in a large flat dish

Place the 2 cups of ground pork rinds that now look like bread crumbs into a large dish or plate .

With one hand place chicken breast into eggs and coat evenly. Then lift and place onto the pork rind crumbs and flip and coat evenly with the other hand.

Place pork rind coated chicken breast into large pan with enough room to fit all breast.

 

Cook in oven for 20 mins at 400F

Chicken Parm Keto Diet Pork rind

After chicken is cooked remove and add marinara sauce to desired amount. Usually a couple spoonfuls on each breast to cover the tops and if desired a little around it.

Add mozzarella cheese to desired amount. We like it quite cheesy, but you can add less or more.

Chicken Parm Keto Diet Mozzarella

Place back in oven till cheese is melted and beginning to develop golden spots just like a cheese pizza!

Chicken Parm Keto Diet low carb

Remove and enjoy!

 

Chicken Parm Keto Diet

 

Printable Recipe

Print

Low Carb Keto Chicken Parmesan

Low Carb Keto Diet Chicken Parmesan 

Course Dinner, Main Course, Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 3 Chicken Breast boneless, skinless
  • 1-2 cups Low Carb Marinara Sauce
  • 2 cups Ground Pork Rinds unflavored
  • 2 eggs
  • 1/2 cup water
  • Salt / Pepper

Instructions

  1. Trim and layout chicken breast to desired quality. Pound chicken breast to achieve uniform thickness for  more even cooking. 

    Grind in a blender enough unflavored pork rinds to equal 2 cups of shredded pork rinds. There might be a slight pork smell when grinding, but this doesn't come out in the flavor of the chicken parm.

    Beat 2 eggs in dish and add water to thin egg batter.

    Place whipped egg batter in a large flat dish

    Place the 2 cups of ground pork rinds that now look like bread crumbs into a large dish or plate .

    With one hand place chicken breast into eggs and coat evenly. Then lift and place onto the pork rind crumbs and flip and coat evenly with the other hand.

    Place pork rind coated chicken breast into large pan with enough room to fit all breast. 

    Cook in oven for 20 mins at 400F

    After chicken is cooked remove and add marinara sauce to desired amount. Usually a couple spoonfuls on each breast to cover the tops and if desired a little around it. 

    Add mozzarella cheese to desired amount. We like it quite cheesy, but you can add less or more. 

    Place back in oven till cheese is melted and beginning to develop golden spots just like a cheese pizza!

    Remove and enjoy!

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Penne Rustica Macaroni Grill Copy Cat recipe, feed a large group and is amazing #Pasta recipe, #Soul FoodPenne Rustica Casserole Recipe

My friend Laurie gave me this copy cat recipe about 12 years ago for Penne Rustica at Macaroni Grill.  I changed it up a bit, for example I do not put shrimp, pimentos, shallots or wine in mine.  But here is the way my family has been eating it the last 12 years.  Matt loves it, I should make it more often… plus it feeds a large group.  We always have left over for the next day or two.

Gratinata Sauce:

  • 2 Tablespoon butter
  • 2 Cloves garlic minced
  • 1 Tablespoon Dijon Mustard
  • 1/2 teaspoon salt
  • 1 teaspoon chopped rosemary
  •  2 cups white grape juice (can use Marsala wine)
  •  1/4 teaspoon Cayenne pepper (I use black pepper)
  • 6 cups heavy whipping cream ( or you can use whole milk, but sauce will be MUCH thinner)
In a large stock pot, bring water to boil and cook on box of Penne Pasta 14-16 oz , cook to package directions.
In a large sauce pan heat butter, garlic and rosemary for a minute on medium heat.  Then add the rest of the ingredients in, stir on medium heat till it comes to a boil.  Make sure you stir it so the cream does not scald.  Boil for 5 minutes, sauce will thicken.  Take off heat and set aside.

In a large skillet cook 2-3 strips of  bacon, cut into small bits (or you can use Pancetta).  Once it gets crispy take out of the pan, and set aside…. but leave bacon drippings in pan.

 

In the same pan you cooked the bacon in, add 1/3 cup minced onions, 2 large chicken breast cut into thin strips, season with 1/2 teaspoon paprika, pinch of salt and pepper.  Once the chicken has started to brown and has a nice color, add 6 Tablespoons butter. (At this point if you want to add 18 shrimp peeled and deveined, cook till pink but still translucent… cause you will cook them again in the oven)

 

Once Chicken in fully cooked add the Gratinata Suace (that you made earlier) and 1 cup Culinary Circle  Parmesan Cheese.  Bring it all back up to a boil, and cook for 1 minute.

 

Add your Penne Noodles and sauce with the chicken into a LARGE greased baking dish OR  bake it in TWO 9/13 pans… yes it makes a lot.

 

Then top with 1 cup grated Parmesan, crumbled bacon and a dash of salt and pepper.

 

Bake at 450  for 10-15 minutes.  Take out of oven and let stand for 5-10 before serving.  Serves 6-12 people (depending on serving size)

Penne Rustica Casserole Recipe

 

Penne Rustica Macaroni Grill Copy Cat recipe, feed a large group and is amazing. Albertsons cheese sale makes it more busget freindly #Pasta recipe, #Soul Food, #Cheese

Print

Penne Rustica Macaroni Grill Copy Cat Recipe #Cheese #Recipe

Course Main
Cuisine Italian

Ingredients

  • 2 Tablespoon butter
  • 2 Cloves garlic minced
  • 1 Tablespoon Dijon Mustard
  • 1/2 teaspoon salt
  • 1 teaspoon chopped rosemary
  • 2 cups white grape juice can use Marsala wine
  • 1/4 teaspoon Cayenne pepper I use black pepper
  • 6 cups heavy whipping cream or you can use whole milk, but sauce will be MUCH thinner
  • Gratinata Sauce:
  • 2 Tablespoon butter
  • 2 Cloves garlic minced
  • 1 Tablespoon Dijon Mustard
  • 1/2 teaspoon salt
  • 1 teaspoon chopped rosemary
  • 2 cups white grape juice can use Marsala wine
  • 1/4 teaspoon Cayenne pepper I use black pepper
  • 5 cups heavy whipping cream or you can use whole milk, but sauce will be MUCH thinner
  • Other Ingredients needed:
  • 2-3 strips of bacon chopped
  • 2 large chicken breast sliced thin
  • 6 Tablespoon butter
  • 1/3 cup minced onions
  • 1/2 teaspoon paprika
  • 1 cup Culinary Circle Parmesan Cheese found in the specialty cheese bin at Albertsons
  • pinch of salt and pepper
  • optional 18 Shrimp Peeled and Deveined or I use Italian sausage instead
  • 1 box of Penne Pasta 14-16 oz before you cook

Instructions

  1. In a large stock pot, bring water to boil and cook on box of Penne Pasta 14-16 oz , cook to package directions.
  2. In a large sauce pan heat butter, garlic and rosemary for a minute on medium heat. Then add the rest of the ingredients in, stir on medium heat till it comes to a boil. Make sure you stir it so the cream does not scald. Boil for 5 minutes, sauce will thicken. Take off heat and set aside.
  3. In a large skillet cook 2-3 strips of bacon, cut into small bits (or you can use Pancetta). Once it gets crispy take out of the pan, and set aside.... but leave bacon drippings in pan.
  4. In the same pan you cooked the bacon in, add 1/3 cup minced onions, 2 large chicken breast cut into thin strips, season with 1/2 teaspoon paprika, pinch of salt and pepper. Once the chicken has started to brown and has a nice color, add 6 Tablespoons butter. (At this point if you want to add 18 shrimp peeled and deveined, cook till pink but still translucent... cause you will cook them again in the oven)
  5. Once Chicken in fully cooked add the Gratinata Suace (that you made earlier) and 1 cup Culinary Circle Parmesan Cheese (found in the specialty cheese bin at Albertsons) . Bring it all back up to a boil, and cook for 1 minute.
  6. Add you Penne Noodles and sauce with chicken into a LARGE greased baking dish OR bake it in TWO 9/13 pans... yes it makes a lot.
  7. Then top with 1 cup grated parmesan, crumbled bacon and a dash of salt and pepper.
  8. Bake at 450 for 10-15 minutes. Take out of oven and let stand for 5-10 before serving. Serves 6-12 people (depending on serving size)

Olive Garden’s Zuppa Toscana ~ copycat recipe

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Filed Under: Casseroles, Chicken, Copy Cat recipes, Main / Dinner / Supper, Pork, Recipes