basil

This very easy recipe makes a great flavorful dinner for the whole family one night, and more than enough to freeze and have for dinner another evening as well!

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

2 tbsp. butter – cut into slices

1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan Basil” cooking sauce

8 oz of cream cheese – cut into cubes

1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)

basil for color

 

First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking.  Next, layer the chicken at the bottom of the slow cooker.  Cover with slices of butter and then pour the cooking sauce over top.

Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through.  Shred the chicken with two forks to make bite sized pieces.  After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).

During this time, cook your noodles according to the directions, drain and set aside.  Once the cheese has melted into the chicken mixture, it is ready to serve!  Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!

Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night.  I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

5.0 from 1 reviews
Slow Cooker Basil Parmesan Chicken Pasta
Author:
Recipe type: Slow Cooker
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 2 tbsp. butter - cut into slices
  • 1 can - 18 oz of Progresso Recipe Starters "Creamy Parmesan Basil" cooking sauce
  • 8 oz of cream cheese - cut into cubes
  • 1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)
  • basil for color
Instructions
  1. First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking. Next, layer the chicken at the bottom of the slow cooker. Cover with slices of butter and then pour the cooking sauce over top.
  2. Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through. Shred the chicken with two forks to make bite sized pieces. After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).
  3. During this time, cook your noodles according to the directions, drain and set aside. Once the cheese has melted into the chicken mixture, it is ready to serve! Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!
  4. Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night. I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

{ 1 comment }

Cheeseburger Soup

by Heather

in Soups

This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

 

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

 

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

Cheeseburger Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tbsp butter
  • 4 cups diced potatoes
  • ½ pkg frozen corn
  • ½ pkg frozen peas
  • ¼ tsp celery salt
  • 1 tsp basil
  • ¼ tsp parsley
  • ¼ tsp garlic salt
  • ¼ cup flour
  • 3 cans chicken broth
  • ¼ tsp paprika
  • 16 oz Velvetta cheese
  • ¼ cup sour cream
  • salt/pepper to taste
Instructions
  1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
  2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
  3. While the meat is cooking, peel and dice the potatoes.
  4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
  5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
  6. Now it is time to add the diced potatoes.
  7. Add the frozen vegetables (no need to thaw them beforehand)
  8. Finally, add the rest of the seasonings and stir well.
  9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
  10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
  11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

 

 

{ 0 comments }

This is a great, hearty soup that full of flavor!

 

Ingredients:

1 tsp olive oil

1 lb pork sausage

2 carrots – chopped

2-3 celery stalks – chopped

2 tsp minced garlic

1 tsp basil

1 tsp rosemary

1/2 tsp red pepper flakes

2 large cartons of chicken broth (around 64 oz)

2 cans of diced tomatoes with juices

2 cans of kidney beans – rinsed

1/2 box macaroni noodles

 

First, chop up the onion, carrots and celery.

Next, brown the sausage and the vegetables with the olive oil in a large soup pot.

While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.

Add the spices to the meat mixture and mix well.

Add the tomatoes, beans and chicken broth.  Stir well, bring to a boil and then reduce heat to LOW.  Cook for 20-30 minutes or until all vegetables are soft.

After the vegetables are cooked through, add the macaroni noodles.  Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.

Once the noodles have cooked thoroughly, it is time to serve!

The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

Pasta, Sausage and Bean Soup
Delicious and spicy!
Author:
Cuisine: American
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tsp olive oil
  • 1 lb pork sausage
  • 2 carrots - chopped
  • 2-3 celery stalks - chopped
  • 2 tsp minced garlic
  • 1 tsp basil
  • 1 tsp rosemary
  • ½ tsp red pepper flakes
  • 2 large cartons of chicken broth (around 64 oz)
  • 2 cans of diced tomatoes with juices
  • 2 cans of kidney beans - rinsed
  • ½ box macaroni noodles
Instructions
  1. First, chop up the onion, carrots and celery.
  2. Next, brown the sausage and the vegetables with the olive oil in a large soup pot.
  3. While the meat and vegetables are cooking, empty the bean cans into a strainer and rinse the beans.
  4. Add the spices to the meat mixture and mix well.
  5. Add the tomatoes, beans and chicken broth. Stir well, bring to a boil and then reduce heat to LOW. Cook for 20-30 minutes or until all vegetables are soft.
  6. After the vegetables are cooked through, add the macaroni noodles. Bring the soup to a boil once more and then reduce heat to cook the noodles until they are soft.
  7. Once the noodles have cooked thoroughly, it is time to serve!
  8. The leftovers can easily be stored in freezer safe, plastic containers for dinner another night!

 

 

{ 0 comments }

Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!

 

Ingredients:

1 tbsp butter

8 oz package of sliced mushrooms

1 medium onion – chopped

2 – 14 1/2 oz cans of chicken broth

1 – 10 3/4 oz can of cream of chicken soup

2 cups cooked chicken – cut

1/2 cup instant rice – uncooked

1 cup milk

1 – 16 oz bag of frozen corn

2 tbsp corn starch

1 tbsp fresh or 1 tsp dried basil

1 tbsp fresh or 1 tsp dried dill

1 tbsp sugar

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 cup cream cheese

 

First, dice the onion and the mushroom if you did not already buy pre-sliced.

In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.

Add chicken broth and cream of chicken soup to the pot.

Add diced chicken.

Add the rice, corn and milk.

Finally add the seasonings and the cornstarch.

Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the 1/2 cup of cream cheese and stir until dissolved.

Serve hot with a side of Cheddar Bay Biscuits!

Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

Chicken Corn Chowder
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp butter
  • 8 oz package of sliced mushrooms
  • 1 medium onion - chopped
  • 2 - 14½ oz cans of chicken broth
  • 1 - 10¾ oz can of cream of chicken soup
  • 2 cups cooked chicken - cut
  • ½ cup instant rice - uncooked
  • 1 cup milk
  • 1 - 16 oz bag of frozen corn
  • 2 tbsp corn starch
  • 1 tbsp fresh or 1 tsp dried basil
  • 1 tbsp fresh or 1 tsp dried dill
  • 1 tbsp sugar
  • ½ tsp seasoning salt
  • ½ tsp black pepper
  • ½ cup cream cheese
Instructions
  1. First, dice the onion and the mushroom if you did not already buy pre-sliced.
  2. In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.
  3. Add chicken broth and cream of chicken soup to the pot.
  4. Add diced chicken.
  5. Add the rice, corn and milk.
  6. Finally add the seasonings and the cornstarch.
  7. Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the ½ cup of cream cheese and stir until dissolved.
  8. Serve hot with a side of Cheddar Bay Biscuits!
  9. Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

 

{ 0 comments }