Easy Chicken Spaghetti

Since working overnights for my store’s Inventory Prep Team, I have needed quick and simple, yet filling recipes for dinner. Thankfully, after the 16th I will be back dayside, but at the moment things have been tough. Maybe it’s simply my body trying to adjust, but something has got to give. Tonight, I will be making an old favorite recipe and wanted to share it with you all. Chicken Spaghetti is both super easy to make and equally delicious! There is two ways to cook this, so I will share with you both ways and you can pick which is easiest for you! Let’s get started shall we?

Easy Chicken Spaghetti

Ingredients

1 (16 oz) Spaghetti Noodles Box

2 cups. Cooked Chicken (diced)

2 (10 ounce) cans. Cream of Chicken Soup (undiluted)

1 cup. Salsa

1 cup. Sour Cream

2 cups. Mexican Cheese Blend (or whatever cheese blend you like most)

1 tsp. Taco Seasoning

1 tsp. Garlic Powder

1/2 tsp. Paprika, Onion Powder

1/2 cup. Red Green Pepper (diced)

1/2 cup. Green Diced Pepper (diced)

1 cup. Cooked Broccoli

Cilantro (chopped; optional)

Directions for Baking Dish

Step One: Preheat oven to 350 degrees and cook noodles via the directions on the package. Once finished, drain.

Step Two: In a large bowl mix all ingredients together including noodles and stir to combine.

Step Three: Pour into a 9×13 sprayed baking dish and top with an extra 1/2 cup of cheese and the chopped cilantro.

Step Four: Cover with foil and cook in the oven for roughly 30 minutes or until cheese begins to bubble.

Step Five: Carefully scoop mixture onto plates or into bowls (your preference) and allow mixture to sit for 4-5 minutes before sitting to cool down.

Directions for Crock-Pot

Step One: Combine all ingredients into the crockpot except for the noodles.

Step Two: Allow mixture to cook on High for 3.5 – 4 hours to allow chicken to cook through.

Step Three: Cook spaghetti noodles; drain.

Step Four: Pour in the cooked noodles and 1/2 cup extra cheese and stir.

Step Five: Allow ingredients to cook for an extra 25 – 30 minutes.

Step Six: Carefully scoop mixture onto plates or into bowls and serve. Enjoy!

*Note – Mixture will be hot so allow about 4-5 minutes for cooling unless you can handle the heat.

Recipe Credit: http://www.cookingfromtheheart.blog

Original Recipe Credit: http://www.lilluna.com

Original Recipe Link: https://lilluna.com/chicken-spaghetti/

Apple Cider Doughnut Cake

Autumn is approaching fast and with the weather cooling down, the time for Apple Cider Doughnut Cake arises! Did I mention hot chocolate with the little marshmallows? Baking is one of my favorite cooking methods when it comes to the Fall season, and I know you will love this recipe as much as I do! Though the hype around Fall is normally anything pumpkin spice flavored, I decided to switch things up a bit. Mentioned below will be (2) different ways of cooking this scrumptious cake, so check them out and see which cooking method fits you best!

Apple Cider Doughnut Cake

Ingredients

Yellow cake mix

3/4 cup. Apple Cider

1 tbsp. Brown Sugar

½ cup. Apple Sauce

1 tsp. Vanilla

¼ cup. Cinnamon

¼ cup. Sugar

1 cup. Powdered Sugar

¼ cup. Melted Butter

Directions

Step One: Prepare box cake mix as instructed in a large bowl.

Step Two: Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended.

Step Three: Pour mix into a well greased 7” Bundt pan.

Cooking Methods

Instant Pot: Add 1 ½ cups of water to the instant pot. Cover Bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.

Oven: Preheat oven to 350 degrees. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Glaze

Step One: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.

Step Two: In a separate bowl. Mix cinnamon with sugar.

Step Three: Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Step Four: Serve warm with apple cider glaze dip and enjoy!

Recipe Credit: http://www.princesspinkygirl.com

Original Recipe Link: https://princesspinkygirl.com/apple-cider-doughnut-cake/

French Toast the Right Way

Breakfast has always been the most important meal of the day. When you start off your day with good food, you set your day in a positive manner. One of my favorite early morning meals to make is french toast and with the switch still in progress, I needed to find a new dairy-free recipe to save the day. That’s when I came across http://www.noracooks.com. Her recipe was exactly what I was looking for and is super quick to make! Check out the recipe below!

Vegan French Toast

Ingredients:

1 cup. Unsweetened Almond Milk

1/4 cup. Cornstarch

1 tsp. Ground Flaxseeds

1/2 tsp. Baking Powder

1 tsp. Ground Cinnamon

2 tsps. Pure Maple Syrup

1 tsp. Vanilla

6-8 Slices thick sliced quality French bread

2-3 tbsp. Vegan Butter

For Serving: Maple Syrup, Powdered sugar and/or Fresh Fruit

Directions:

1. Using a shallow bowl wide enough to hold a piece of bread, whisk together the almond milk, cornstarch, flaxseeds, baking powder, cinnamon, maple syrup and vanilla.

2. Add a little bit of vegan butter to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl.

3. Dip each side of the bread in the batter and allow to soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side until golden brown in color. Add more vegan butter to the pan as needed in between pieces of bread.

4. Serve with maple syrup, powdered sugar and/or fresh fruit, if desired. Enjoy!

Recipe Credit: http://www.noracooks.com

Original Recipe Link: http://www.noracooks.com/vegan-French-toast/

Easy Sunday Sausage Roll Ups

Image Credit: CookingfromtheHeart

From start to finish, these sausage and cream cheese crescent roll-ups are a must try! With only 3 ingredients, these roll-ups are perfect for beginner cooking enthusiasts. One thing I have learned when making these roll-ups is to use regular sausage and not the maple flavored kind. Though the maple flavor is nice, the sweetness overwhelms the crescents. Something else that should be noted is the time it takes to cook. Depending on the brand crescent you choose will determine the max time the roll-ups need to cook.

These roll-ups hold a special place in my heart as my grandmother made them for the holidays; especially during Christmas. Since her passing, I make a point to make them more frequently. The smell of the roll-ups alone makes it feel as though she is standing next to me. I know if she could see me now, she would be proud of how far I have come in life. Not only do these roll-ups taste great, they help to create great memories.

Below, I have listed the recipe for you all to try! If you do, please let me know your thoughts! Hopefully, these delicious roll-ups create happy memories for you all! Stay Blessed!

Cream Cheese Sausage Crescent Roll-Ups

Ingredients

  • 1 pound Ground breakfast sausage
  • 8 oz Cream cheese
  • 2 packages Crescent rolls (refrigerated, 8 in each)

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Start cooking your sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
  3. Roll out crescent rolls and place a spoon full of cooked sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
  4. Bake for 10-20 minutes (time will vary depending on the brand you use. See how long your crescents call for and use that temp and time). Your crescent rolls should be nice and golden brown and cooked all the way though.

Recipe Credit: http://www.thediaryofarealhousewife.com

Original Recipe Link: https://www.thediaryofarealhousewife.com/cream-cheese-sausage-crescent-roll-ups/

Slow Cooker Sausage and Potato Casserole

Image Credit: Graceful Little Honey Bee

Ingredients

  • 32 oz. bag of hash browns or may substitute fresh diced potatoes
  • 14 oz. kielbasa cut into small pieces
  • 1 small onion diced
  • 2 1/2 cups shredded cheddar cheese
  • 10.5 oz can cream of chicken or mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • salt and pepper to taste

Instructions

  • Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker.
  • In a separate bowl, combine cream of chicken, milk, sour cream, salt and pepper.
  • Pour over hash brown mix.
  • Sprinkle remaining cheese over top.
  • Cook on low for 6 hours or on high for 3-4 hours. It is done when your potatoes and onions have cooked through. Be careful not to overcook the potatoes. Enjoy!

Recipe Credit: https://www.gracefullittlehoneybee.com/slow-cooker-sausage-and-potato-casserole/#wprm-recipe-container-8874