Weeknight Dinners: Crockpot Chicken and Tomatoes

The latest “Weeknight Dinner” comes from Go West reader Justine Witkowski, who actually sent me two recipes with just three ingredients. Thanks much for the contribution, Justine, and look for her recipe for “Green Bean Casserole Chicken” in a few weeks.

CROCKPOT CHICKEN AND TOMATOES

Ingredients:

6 chicken thighs, skins removed

2 or 3 large cans whole tomatoes

4 tablespoons Italian Seasoning

Directions:

Place chicken upside down in slow cooker.  Add tomatoes, with juice.  Add Italian seasoning.  DO NOT STIR.   Cook on low 8-10 hrs or high 4-6 hrs. Serve over rice or pasta.

Notes: You can easily add shredded carrots, onions, peppers or any other veggie that sounds good! I do not recommend any other type of chicken. Chicken thighs only have one large bone that is easy to find. Breasts have tiny rib bones that will detach during cooking and become a choking hazard.

Weeknight Dinners: Cheesy Chicken and Shells Casserole

The latest in our "Weeknight Dinners" series comes from one of our regular contributors, Edith Tarter. She's one of those culinary talents who can actually pull together a last-minute dinner based on what she happens to have in the house. Excuse me while I return to writing up my detailed grocery list now ... 

Photo by iStockphoto.One night I found myself with nothing on the dinner agenda. Here's what I pulled together from the pantry/fridge, using what was on hand.  A quick search of the fridge gave me a half of a leftover rotisserie chicken, some red pepper strips and a bunch of parsley that was fading fast.  I rounded up a box of pasta, some milk, mayo, cheese and a bit of seasoning and bam!  I had a casserole on the table in 20 minutes.

My kids are not huge fans of cooked veggies, but I could see this dish including chopped broccoli or green peas if those foods are kid-friendly in your household, or adding corn, cumin and bottled salsa for a southwestern taste.

CHEESY CHICKEN AND SHELLS CASSEROLE

Ingredients:

1 (16 oz.) pkg. noodles (shells, penne, bowtie, etc.)

2 cups chicken, cooked and diced into bite size pieces

1 cup veggies, diced (optional)

½ cup mayonnaise

1 cup grated cheddar cheese

1 tsp. onion powder

½ cup milk

Salt and Pepper

Directions: 

Boil noodles as directed on package.  Mix remaining ingredients together, and then add the drained noodles to the chicken mixture. Pour into 9x13 pan and top with bread crumbs or additional sprinkle of cheese, if desired. Bake approximately 10 minutes at 400 degrees. 

Weeknight Dinners: Shepherd's Pie

The latest "Weeknight Dinner" contribution comes from one of Go West's earliest readers, Batavia resident Jamie Saam. Jamie says this recipe "Makes about 6 servings or enough to feed my hubby, myself and our two little boys and have leftovers for lunch most times." 

SHEPHERD'S PIE 

Ingredients:

1 lb ground beef or turkey

2 cups hot mashed potatoes (I use homemade, but flakes work too)

4 oz (1/2 package) neufchatel or lowfat cream cheese, cubed

1 cup shredded cheddar, divided

2 colves garlic, minced

4 cups frozen veggies (any mix you like)

1 cup beef gravy

salt and pepper, to season

Click to read more ...

Weeknight Dinners: Mexican Lasagna

The following recipe for Mexican Lasagna comes from Go West reader Jamie Heflin. Thanks so much for sharing, Jamie!

MEXICAN LASAGNA

Makes 8-12 servings (works great for leftovers)

Ingredients:

2 jars of salsa

1 can of salsa verde

1/2 cup chopped cilantro

1 1/2 bags of shredded Mexican cheese

3/4 of a large can of refried beans

12 corn tortillas

1.25lb of cooked shredded chicken (season to taste)

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Weeknight Dinners: Lemony Tuna and Pasta

Jennifer Downing, who is featured in the Mompreneur Directory and offers cooking classes and experiences through her business Nourish, shared this recipe for lemony tuna and pasta.

LEMONY TUNA AND PASTA

Photo by TNEmily on Flickr.Ingredients:

2 cups penne

1 c. chopped celery

¼ c. chopped onion

2 cloves garlic, minced

¼ c. olive oil

¼ c. flour

2 T. Dijon

1 T. fresh or 1 t. dry dill

1 t. lemon zest

Salt/Peper to taste

2 c. chicken broth

2 6 oz. cans oil packed tuna, drained

3 T. capers

½ c. panko

Directions: 

Pre-heat oven to 375 degrees. Grease 1 ½ qt. baking dish.  Cook pasta according to directions and drain.

In a medium saucepan cook celery, onion and garlic in hot olive oil until tender.  Stir in flour, mustard, dill, lemon and salt/pepper. Allow flour to “cook”.  Add broth all at once.  Cook and stir until thickened and bubbly and whisk to remove any lumps.  Stir in tuna, pasta and capers.  Transfer to a prepared dish and top with panko.

Bake uncovered 15 minutes. Uncover & bake 5 minutes. Remove from oven, cool 5 minutes and serve.

Yield: 4-6 servings