Crock Pot Buffalo Chicken Pasta


3-4 Boneless skinless chicken breasts, cut into cubes

2 cans cream of chicken soup

3/4 cup buffalo sauce

1 medium onion, chopped

1/2 tsp salt

1 tsp pepper

1 tsp garlic powder

2 cups sour cream

1/2 cup ranch dressing

1 cup mozzarella cheese

1 lbs penne pasta, cooked

In the crock pot, on low,mix the soup, sauce, onion, salt, pepper, garlic and chicken. Cook on low for 6-8 hours (3-4 hours on high) until chicken is done. Then start boiling your pasta. While the pasta is boiling, mix the sour cream and ranch together well. (make sure the crock pot is on low) Stir the cheese into the sour cream mix. Pour it in the crock pot and mix well. Keep stirring until cheese is melted into the sauce, then add the cooked drained pasta and mix well again.

I like to serve this with a side salad and also I drizzle a little extra buffalo sauce on mine. Also, chop up a little parsley and add to each plate for color. Its pretty. (Not pictured)

Cheesy Zucchini Squash Bake


First, let me say… I stirred the squash BEFORE I took the picture (OOPS) so you don’t get to see the melted cheesy goodness on top. My bad.

3 medium yellow squash, sliced into half moon pieces

3 medium zucchini, sliced into half moon pieces

2 tbs parsley

1 tsp dill weed

2 tbs green onions

1/4 tsp thyme

3/4 tsp garlic powder

1/2 cup monterey jack cheese, plus more for top

1/2 grated parmesan cheese

Salt and pepper

olive oil

8×8 baking dish, spray with cooking spray. 350* oven. Mix all ingredients and toss well in the olive oil. (Except the cheese for the top) Bake for 30-40 minutes or until the squash is easy to stick a fork thru. Then top with more cheese and put oven on broil for 5-10 minutes until cheese melts and starts to brown.

Pot Roast & Roasted Veggies

pot roast

2-3 lb beef chuck roast

1 can of beer (I used coors light)

1 packet of chili or pot roast seasoning

salt and pepper

1/2 yellow onion

1 tsp diced garlic

Put all ingredients in crock pot and cook on low for 6 hours. at 3 hours, flip the roast.

For the roasted veggies

1 bag baby carrots (use less if wanted)

3-4 large red potatoes

1-2 large zucchini squash

Make sure the potatoes are cut small so they cook faster, or else the squash will be too overdone. Cut the carrots in half if they are thicker than the rest. Cut the squash into circles or half moons. Note: The carrots will have a bite, the potatoes will be perfect and the squash will be soft. If you want, you can put the squash in later so it is not so soggy. We don’t mind them soggy.

Toss the cut veggies in olive oil, garlic salt and pepper. Place on a baking sheet. Don’t over crowd each other. Cook on 450* for 20 minutes. At 10 minutes in, pull out and use a spatula to toss around. Then cook another 10 minutes.

When you serve the food, place roast in a shallow bowl, veggies on the side like pictured. Then use some of the broth from the pot roast and pour over whole bowl.

Serve with bread or rolls.

Feeds 4 people