I'm not always fond of having a "gravy" on my meat but this was delicious. The recipe calls for thighs but we used chicken breasts. I'm sure you can use beef steaks or patties. I also used Onion Onion Seasoning instead of the real onions.
Ingredients:
1 1/2 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1 green bell pepper, chopped
1 c chopped onion
1/2 c reduced sodium chicken broth
1 tbsp Wahoo! Chili Seasoning
1 pkt Creamy Crab Cheese Ball Mix
1 8oz pkg cream cheese, softened and cubed
2 tbsp cornstarch
2 tbsp water
Instructions:
1. In a greased 3-quart or larger slow cooker, combine first 5 ingredients. Cook on low 3-4 hours.
2. Remove chicken from slow cooker; set aside. Turn up to high. Whisk Creamy Crab Cheese Ball mix and cream cheese into slow cooker until melted and creamy.
3. In small bowl, whisk cornstarch and water together; whisk into sauce until thickened. Serve sauce over chicken.
Makes 6 servings. Serve with Garlic Cheddar Mashed Potatoes.
Make Ahead & Freeze: Combine stop 1 ingredients in a gallon freezer bag. Place bag and unopened packet Creamy Crab Cheese Ball Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
I have fallen behind on posts. These recipes are from last spring. This was enjoyable to eat the first time as well as leftovers. We used gluten-free pasta and fresh vegetables. Of course, we used Almond milk. I love the fact that you can adapt the recipes to meet your family's tastes and dietary needs.
Ingredients:
2 Tbsp Roasted Garlic Infused Oil
1 lb boneless skinless chicken thighs or breasts, cubed
1 Tbsp Garlic Garlic Seasoning
1 16 oz pkg frozen California blend vegetables (broccoli, carrots, cauliflower)
10 oz penne pasta
2 1/2 c 2% milk, warmed
1 1/4 c hot water
1 pkt Creamy Crab Cheese Ball Mix
2 c shredded Cheddar cheese
Instructions:
1. In large skillet, heat Roasted Garlic Infused Oil over medium-high heat. Add chicken and Garlic Garlic Seasoning. Salt and pepper as desired. Saute until chicken is lightly browned, about 3-4 minutes.
2. Stir in remaining ingredients except cheese. Cover and bring to a boil. Reduce heat and simmer 15-18 minutes or until pasta is tender, stirring occasionally.
3. Remove from heat. Stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.
Makes 6 servings. Serve with crusty dinner rolls.
Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Place bag, frozen vegetables and unopened Creamy Crab Cheese Ball mix in a gallon freezer bag. seal well, label and freeze. Thaw completely. Continue with step 1.
I really love these . . . we've had them a few times because I took the extra servings and froze them for later. Mine weren't perfect but they were delicious. We always leave off the extra salt due to our low-sodium diet.
Ingredients:
1 (8 oz) pkg cream cheese, softened
1 (8 oz) pkg flaked imitation crab, chopped
1 pkt Creamy Crab Cheese Ball Mix
1 Tbsp Garlic Garlic Seasoning, divided
1/2 c plain panko bread crumbs
1/2 c grated Parmesan cheese
3 Tbsp butter, melted
6 (6 oz) boneless skinless chicken breasts, pounded 1/4-inch thick
12 toothpicks
Instructions:
1. Preheat oven to 400 degrees F. In medium bowl, combine first 3 ingredients with 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired. Mix until well combined. Set aside.
2. In a small bowl, combine bread crumbs, cheese, butter and remaining 1 teaspoon Garlic Garlic Seasoning; salt and pepper as desired.
3. Salt and pepper chicken as desired. Divide cheese mixture among chicken breasts, placing in center. Roll up chicken and secure with toothpicks. Place in a greased 13x9-inch baking dish, seam-side up.
4. Sprinkle tops of chicken with bread crumb mixture. Cover and bake 30 minutes. Remove cover and continue baking 15-20 minutes or until internal temperature reaches 165 degreesF on an instant-read food thermometer.
Makes 6 servings. Serve with Stir-Fried Italian Green Beans.
Make Ahead & Freeze: Prepare through step 3. Place bread crumb mixture in a quart freezer bag. Wrap stuffed chicken individually in plastic wrap. Place in a gallon freezer bag with bread crumb bag. Seal well, label and freeze. Thaw completely. Preheat oven to 400 degrees F and continue with step 4.
If you love seafood, this is the dish for you. I enjoyed it. My husband isn't fond of shrimp, but he did eat it. I still have the leftovers to do the remix recipe - I froze the leftovers.
Ingredients:
3 1/2 c reduced sodium chicken broth, warmed
1 1/2 c Arborio rice
1 pkt (1 1/2 Tbsp) Garlic Garlic Seasoning
1 lb (51-60 count) raw shrimp, peeled and deveined
1 (8 oz) pkg flaked imitation crab, broken apart
1 c half & half
1 pkt Creamy Crab Cheese Ball Mix
1/2 c grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 350 degrees F. In a greased 13x9 inch baking dish, combine first 5 ingredients.
2. Bake, covered, 50-60 minutes or until liquid is absorbed. Meanwhile, in small bowl, whisk together half & half and Creamy Crab Cheese Ball Mix.
3. Remove risotto from oven. Stir in creamy crab sauce and cheese; stir until creamy. Salt and pepper as desired.
Makes 6 servings.
Serve with Green salad.
Leftovers can be refrigerated up to 2 days.
I'm not always fond of having a "gravy" on my meat but this was delicious. The recipe calls for thighs but we used chicken breasts. I'm sure you can use beef steaks or patties. I also used Onion Onion Seasoning instead of the real onions.
1 c chopped onion
