Chicken and Angel Hair Pasta w/ Lime Dill Sauce

Ingredients: 
4 Boneless Skinless Chicken Breast halves
 Angel Hair Pasta, cooked
2 T butter
1/3 cup white onion, chopped fine (I put mine in the food processor)
3 cloves garlic, minced
4 T flour
2 c water
3 T chicken bullion
1 T dill
1 T Lime juice
1 c milk
1/4 c Parmesan Cheese 
Lemon Pepper Seasoning (to taste)

Season chicken breasts with lemon pepper and place in crockpot over low heat for 4-5 hours until cooked through. (You can cook the chicken however you wish, this was just the easiest for me.) 30 minutes before you are ready to eat begin the sauce. Melt the butter in a frying pan and add the onion and garlic stirring over medium-high heat for 2 minutes. Sprinkle flour over the mixture and stir until no longer clumpy. Turn heat to medium and add in the water, milk, and lime juice whisking until smooth. Add chicken bullion, dill and Parmesan cheese and continue to stir until mixture thickens. Season with lemon pepper to taste. Serve chicken over pasta and top with sauce. 

Porcupine Meatballs

Meatballs: 
1 lb ground beef
1 lb ground pork or sausage
1 small onion, chopped fine
3 eggs
1/3 c bread crumbs
1 cup minute rice (fast cook rice)
1 T Garlic salt
1 t onion powder
1/2 t black pepper

Sauce:
2-3 cans tomato soup
1 can water (refill one soup can with water)
1 T Worcestershire Sauce

Combine all ingredients for meatballs in a large bowl. Mix well. Shape into 2" balls and place in a 9x13 pan. Combine ingredients for sauce in a mixing bowl and mix well. Pour over meatballs. Bake at 350* for 45-60 minutes. 




Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Zuppa Toscana Soup - Olive Garden CopyCat

2 lbs sausage (Pork Shop!! or if you aren't lucky enough to live near the pork shop, make sure you buy the best quality you can find)
4 large potatoes (if you live in Idaho) or 8-12 regular potatoes if you don't, sliced very thin
1 large onion, chopped
4 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped (If you can't find this, it's not a big deal. You can leave this out.)
16 cups water
4-5 T chicken bullion
2 cups heavy whipping cream

Place water, potato slices, onion, and chicken bullion in a soup pot and cook over high heat until potatoes are soft. Cook on medium high heat until potatoes are done. Brown your amazing pork shop sausage while the potatoes cook. (It is really important to buy very high quality sausage. You'll be sorry if you don't.) Add sausage to soup and simmer for another 10 minutes. Turn off heat and add kale and cream. Stir and serve.

Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Spinach & Cheese Stuffed Chicken Breast

I just saw this recipe on facebook and decided I'd better quickly save it so I can add it in to my menu! I'll update after I've tried it.

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallians