Chicken Asparagus & Mushroom Skillet

(allrecipe.com)

I am so tired of the snow and the cold. I am ready for summer ...baseball, SUN, flip flops, warm weather, cookouts, and did I mention SUN!!! But I will settle on spring as long as it comes with some SUN!!!! We love to eat asparagus in my family and my hubby and I have been craving it so when I went to the store the other day and seen some beautiful asparagus (yes there really is such thing as beautiful asparagus lol) I bought it right away then went searching for the recipe that had the 3 ingredients I wanted chicken, mushrooms, and asparagus.

This recipe is very light and yummy! It would be a perfect meal for those warm spring days (yep still dreaming).



6 Tbsp. butter
1/4 cup + 2 Tbsp olive oil
1 1/2 tsp. dried parsley
1 1/2 tsp. dried basil
1/4-1/2 tsp. dried oregano
4-5 cloves garlic, minced
3/4 tsp. salt
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white cooking wine (chicken broth works fine)
6 skinless, boneless chicken breast halves, sliced
1 1/2 pounds fresh asparagus, trimmed and cut into thirds
3 cups sliced fresh mushrooms
Shredded parmesan cheese


Directions:

1. Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
2. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot with shredded parmesan cheese over the top of it.

Serves 6

Roasted Chicken Noodle Soup

Taste of home

The weather where I live is supposed to get YUCKY this week so when we sat down and figured out what to eat this was the anonymous decision. This is definitely one of their favorite soups which is funny because they don't like chicken noodle soup out of the can. My hubby is obsessed with this soup and its so easy to make I wont complain!!!



I cook the chicken in the crock pot a day or two in advance by placing it on low with 1 1/2 cups of chicken broth for about 4 hours.

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Directions
In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings

Chicken Pillows

Bakespace.com

I grew up on chicken pillows but when I got older and became a little obsessed over spices(especially garlic) I would add different seasonings when I would make them. I recently found this recipe and tried it out and thought it was great! My husband isn't a chicken pillows kind of guy unless you make a gravy to put over it by that I mean a can of cream of chicken soup and a can of chicken broth ;)

2 pkg crescent rolls
3-4 large boneless skinless chicken breasts cooked and shredded
1-2 tsp paprika
1/2 tsp garlic salt
2-8 oz cream cheese
2 Tbsp butter
8 green onions chopped
milk or melted butter
Italian bread crumbs

* I have also made these with flavored cream cheese its yummy too!!


Place frozen chicken in a crockpot with 1 cup chicken broth. Cook on low for 4 hours or until cooked through. Shred. season with paprika and garlic salt. IN a mixer mix cream cheese, onions, butter, and chicken, Separate rolls and spoon a heaping tablespoon onto big end of rolls. Roll up like crescent rolls and dip in melted butter or milk then coat with bread crumbs. Place on a greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until golden brown. These can also be frozen after they have been cooked.

Monster cookies

My husband says these cookies "are OFF THE HOOK!!" I however think there good. A cookie is a cookie, how can you go wrong? (Unless you put raisins in them) I took Paula Deans and The Pioneer Womans recipe of the monster cookie and combined them similar to another review. Besides a few other things I replaced the raisins (YUCK!) for pecans (YUMMM!)

3 eggs
1 1/4 cups packed light brown sugar
1 c granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 c. multi-colored chocolate candies
1/2 c. chocolate chips
1/4-1/2 c. pecans, optional (or raisins)
2 tsp baking soda
3 cups quick-cooking oatmeal (not instant)
2 c. Rice Krispies

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

SweEt CarOliNe :)