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Crock Pot Creamy Cheesy Red Potatoes

22 Jan

Crock Pot Creamy Cheesy Red Potatoes

Crock Pot Creamy Cheesy Red Potatoes

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Ingredients…
7 cups cubed red potatoes, uncooked
8 ounces small curd cottage cheese
1/2 cup sour cream
1/2 cup Velveeta cheese, cubed
1 tablespoon dried onion flakes
2 garlic cloves, minced
1/2 teaspoon salt
paprika, for garnish
minced chives, for garnish
Directions
Place cubed potatoes in crock pot.
In a food processor or blender, puree the cottage cheese and sour cream until smooth.
Combine Velveeta, onion, garlic and salt with cottage cheese/sour cream blend, mix well.
Pour over potatoes and mix well.
Cover and cook on low for 5-6 hours or until potatoes are tender.
Stir before serving and garnish with paprika and chives.

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Creamy Chicken Spaghetti Recipe

4 Sep
Creamy Spaghetti
Creamy Chicken Spaghetti
 
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Ingredients:
1 lb bonesless skinless chicken breasts
1 lb package spaghetti noodles
1 (8 ounce) package cream cheese
1 small onion – chopped
1 small bell pepper – chopped
1 large beefsteak tomato – chopped
2 cups cheddar cheese – divided
 
instructions:
preheat the oven to 375 degrees. lightly spray a 9 x 13 casserole dish with cooking spray and set aside.
in a large stock pot, add the chicken breasts. cover them by several inches with water and season the water with salt/pepper to taste.
Bring to a boil and continue to cook until chicken is cooked through
Remove chicken and cut into bite sized pieces (when cooled of course)
bring the stock back to a boil and add the pasta. cook according to the package instructions to al dente. DO NOT OVERCOOK. Drain into a bowl and save the stock meanwhile, add the cream cheese to a small sauce pan. add in 2 ladle fulls of the reserved chicken broth to the pan and cook over medium heat. whisk until the mixture is smooth. set aside
in a large bowl, add the reserved hot noodles, reserved shredded chicken, onion, bell pepper and tomato pour in the cream cheese mixture.
add 1 cup of the cheddar cheese and 3/4 cup of the reserved chicken stock. toss until combined. you can add more stock if you don’t think it is moist enough. pour the mixture into the reserved 9 x 13 baking dish. top with remaining cheese can cooked covered for 30 minutes or until cheese is melted.
 
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Meatless Monday: Healthy Vegan Penne Alla Vodka (Pasta in Pink Sauce)

10 Aug

I had to share this post from VegCharlotte. Awesome recipe!

Meatless Monday: Healthy Vegan Penne Alla Vodka (Pasta in Pink Sauce).

Egg Salad Delight (low carb)

16 Jun

Egg Salad DelightEgg Salad Delight (low carb)
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Ingredients:
4 tablespoons of cream cheese
1/4 cup mayonnaise
1/4 teaspoon sugar substitute ( I use Truvia)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon salt
6 hard-boiled eggs
Paprika

Directions:
In a bowl beat cream cheese until smooth.
Add mayo, sugar,onion powder,garlic powder, and salt..
Fold in eggs.
Sprinkle with paprika.
Cover and refrigerate for 1 hour.
Serve on lettuce leaves or with celery.

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