Recipes for the video:
#1: Slow Cooker Olive Garden Chicken
Equipment:
Slow Cooker- 6 quart or larger
Ingredients:
-1.5 – 2 lbs. boneless skinless chicken breast (I used 3 breasts)
-16 oz. Olive Garden Italian dressing (or any Italian dressing you like)
-1/4 cup grated parmesan cheese
-1/4 tsp. black pepper
-8 oz. cream cheese
Add these items after cooking time is up:
-16 oz. penne pasta cooked according to package directions and drain well
-1/4 cup parmesan cheese
Instructions
Add the chicken breasts to the slow cooker. Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese and pepper. Place the cream cheese on top. Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours. When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package. Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
Serve and enjoy!
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#2: Shrimp&Asparagus Stir Fry
INGREDIENTS:
4 tablespoons olive oil – 477 calories
1 pound raw shrimp – 539 calories
1 pound asparagus – 91 calories
1 teaspoons salt – 0 calories
½ teaspoon crushed red pepper – 3 calories
1 teaspoon garlic, minced – 4 calories
1 teaspoon ginger, minced – 2 calories
1 tablespoon low sodium soy sauce – 8 calories
2 tablespoons lemon juice – 7 calories
PREPARATION:
1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
2. In the same pan, heat 2 tablespoons olive oil and add asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
3. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
4. Enjoy!
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#3: Chicken Lazone
INGREDIENTS:
* 1 pound boneless, skinless chicken breasts, cut crosswise in half
* 1 tablespoon olive oil
* 4 tablespoons unsalted butter, divided
* 1 pound linguine
* 2 cloves garlic, minced
* 2 cups half and half*
* Kosher salt and freshly ground black pepper, to taste
* 2 tablespoons chopped fresh parsley leaves
FOR THE SEASONING
* 2 teaspoons smoked paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Kosher salt and freshly ground black pepper, to taste
DIRECTIONS:
* To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
* In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
* Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
* In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
* Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
* Stir in pasta and gently toss to combine.
* Serve immediately with chicken, garnished parsley, if desired.
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