Slow Cooker Chicken Philly Sandwiches

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Spring time is always so busy because we are trying to hurry and get everything ready for summer. Summer is so short here in Maine that we have to make the best of every second. So, while we’re busy (mostly my husband) staining the decks, bringing out the furniture, putting the screens in I don’t have time to cook dinner. I still want something good though. We are starting to use our grill more and more but even that takes some time so I love tossing in some meat and veggies into the slow cooker and leaving it. Coming back at the end of the day and serving an easy salad and chips and these delicious sandwiches!

The original recipe called for Dale’s Steak Seasoning. We don’t have that here in Maine so I checked the comments and sure enough, someone had posted their own copycat. I tweaked the copycat a bit because I felt the chicken needed some more seasoning and the result is below.

Slow Cooker Chicken Philly Sandwiches

Ingredients

  • 2 Tbsp unsalted butter
  • 1 large sweet onion, sliced
  • 2 green bell peppers, sliced
  • 3 boneless, skinless chicken breasts, sliced
  • 4 Tbsp reduced sodium soy sauce
  • 1 Tbsp honey
  • 1/43 tsp vinegar
  • 1/8 tsp ginger
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • Mozzarella cheese slices
  • sandwich rolls

Spray slow cooker with non-stick cooking spray and turn heat on to LOW.

Add butter, oinions, and green peppers.

Toss chciken with soy sauce, honey, vinegar, ginger, garlic powder, salt, and pepper and add to slow cooker.

Cover and cook for 5 hours or until chicken has cooked.

Serve on rolls with cheese melted on top.

Adapted from Food Family & Finds

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Hi Everyone! I’m over on Books and Cooks guest posting these wonderful Banana Chocolate Chip Muffins today. Head over to her blog and check out the recipe. They really are a must make if you enjoy banana bread/muffins. Whether the chocolate chips draw you in or the health conscious use of oat bran they are simple to make, very healthy for you, and you can throw some in the freezer for handy snacks at a later date. Clean eating never tasted so good! While you’re at Books and Cooks, check out some of her great recipes and book reviews. She’s a fabulous person who I’ve known for a long time on a cooking forum and we met at the Mixed conference a few years ago. She has guest posted over here before when I was expecting George and now I’m returning the favor as she prepares for her son.

Lemon Parmesan Popcorn

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It’s no secret we consume a lot of popcorn in my house. I’ve made my husband cut back to twice a week for a bit just because it was getting out of hand and summer is coming. Yes, it’s a healthier snack but not when you eat giant movie sized buckets almost every night.

Since it’s spring, and the fresh scent of lemon always makes me happy, I wanted to share this simple way to add some pizazz to your popcorn. Just a sprinkle of salt and pepper (I usually omit the pepper), a little lemon zest, and some Parmesan cheese and you’ve got a healthy, gourmet snack. I love adding the cheese because you get the salty taste without adding a lot of extra salt.

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Lemon Parmesan Popcorn

Ingredients

  • 2 tsp lemon zest
  • 1 tsp freshly ground black pepper
  • 1/4 tsp kosher salt
  • 1/3 cup Parmigiano-Reggiano cheese, finely grated
  • 2 Tbsp olive oil
  • 1/2 cup unpopped popcorn kernels

Combine zest, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.

Heat oil in a medium, heavy saucepan over medium-high heat. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 1 minute, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture. Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat. Let stand 1 minute before serving.

Source: Cooking Light December 2013

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We’re in the final stretch of the school year and have just started tee-ball. Let’s face it, we’re also in the final stretch of winter here in Maine. Spring keeps teasing us, but I keep reaching for that coat every time I go out. So, we’re busy , I’m tired of cooking, and I’m tired of fighting over what we’re having for dinner. My daughter has entered the phase where only macaroni and cheese, pizza, or shrimp and sweet potato are the winners. So, something like this super easy dish is perfect. It’s really quick since you use frozen ravioli. While the water boils you can do your prep work and then while the ravioli is cooking you can make the sauce. I feel like I’m eating something fresh and more sophisticated than a red sauce and my daughter can eat her ravioli plain if the mood suites here. It’s a winner all around!

Cheese Ravioli with a Lemon Basil Butter Sauce

Ingredients

  • 22 ounces frozen cheese ravioli
  • 1/2 cup Land O Lakes Butter with Olive Oil & Sea Salt
  • 1 Tbsp minced shallot
  • 1 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp chopped basil
  • Salt and black pepper, to taste
  • 1/3 cup Shredded Parmesan cheese, for garnish
  • Extra basil for garnish, optional

Bring a large pot of water to boil. Add a pinch of salt and cook ravioli according to directions. Drain and set aside.

While the ravioli is cooking, melt butter on medium heat in a small saucepan. Add the shallots and cook until softened, about 2 minutes. Add the zest, lemon juice, and basil and cook for another 2 minutes. Season with salt and pepper.

Pour sauce over ravioli and garnish with Parmesan cheese and basil. Serve immediately.

Source: Two Peas & Their Pod