Greek-Style Chicken

Greek-Style Chicken

from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

6 boneless skinless chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

1/2 cup chicken broth

1 lemon thinly sliced

1/4 cup pitted kalamata olives

1/2 teaspoon dried oregano leaves

1 cloves garlic, minced

Hot cooked orzo or rice

1. Remove visable fat from chicken; sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place chicken in slow cooker.
2. Add broth, olives, lemons, oregano and garlic to slow cooker. Cover, cook on LOW for 5-6 hours or until chicken is tender.
3. Serve with orzo.

Makes 4-6 servings
Prep time: 30 minutes
Cook time: 5-6 hours on LOW

Note from Cassie: I made this dish with boneless skinless chicken breasts - made the recipe as is...however the chicken dried up so I would recommend increasing the chicken broth to 1 cup and to add a bit more flavor keep the juices with the olives. We thought that the dish would be really good if you added feta to the dish once it's plated.

Chicken Ceasar Tetrazzini

Chicken Ceasar Tetrazzini

from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken
1 cup chicken broth
1 cup Caesar Dressing
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/2 cup graded Parmesan cheese
2 tablespoons dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350 F for 25 minutes or until casserole is hot and bubbly.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: We thought this would have also been good by adding mixed vegetables.

Potato and Pork Frittata

Potato and Pork Frittata
from the Favorite Brand Name: One-Dish Recipes and Secrects of Slow Cooking

12 ounces (about 3 cups) frozen hash brown potatoes
1 teaspoon Cajun seasoning
4 egg whites*
2 whole eggs
1/4 cup low-fat milk
1 teaspoon dry mustard
1/4 teaspoon black pepper
10 ounces (about 3 cups) frozen stir-fry vegetable blend
1/3 cup water
3/4 cup chopped cooked lean pork
1/2 cup (2 ounces) shredded Cheddar cheese
* Two whole eggs may be substituted for the four egg whites, if desired.

1. Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; spinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven.
Reduce oven temperature to 350 F.

2. Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain.

3. Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350 F oven and bake 5 minutes or until egg mixture is set and cheese is melted.

Makes 4 servings
Prep and cook time: 30 minutes

Note from Cassie: If you do not have an ovenproof skillet (as we do not) it worked well to follow recipe until adding the eggs. Before adding eggs to vegetables; pour the vegetables, pork and potoatoes into a casserole dish, then add eggs and cheese. Bake about 5-10 minutes until egg mixture is set and cheese is melted.

Other modifications we made: Used mixed vegetables rather than stir-fry (just what we had on hand). We also thought it would taste good with some bread crumbs on top to add a bit of crunch.