Pepperoni Chicken Fra Diavolo

This was such an quick and easy dish to make.  I put everything in the crock pot for about 4 hours on low, took 10 minutes to cook up some pasta and viola.........dinner.

Adjust amounts to your own cooking method:

2 jars of Paul Newman's Fra Diavolo Sauce
4 Boneless Chicken breasts
1- 2 Cups of sliced Pepperoni

Stir and let cook up until the chicken is done through at least but all day in a crock pot if needed.
The sauce just gets better and better cooked slow with the chicken and pepperoni flavors.

About an hour before serving, I adding in a sliced Zucchini to make it a complete meal.


I served this with refrigerator biscuits that I buttered with Earth Balance Vegetable spread and some garlic salt and sesame seeds on top.  Perfect weeknight meal and even better warmed up the next day.

If you can't find the Paul Newman's, just take your favorite spaghetti sauce and add a little heat to it.  Red Pepper flakes, or other.  You could also change this up to a vegetarian version using fried Tofu although I'm not sure it would hold up to the crock pot method.

Anyone have a quick recipe they love for those nights when you just want a good meal without having to think about it?

Thanks for the Holiday LEDS giveaway entries!

Chicken Artichoke Vegetable Soup

Rosemary Paprika Sea Salt

Ingredients:
2 Cups of cooked Chicken cubed
1 28 oz. Can of Diced Tomatoes
1 Cup Vegetable broth
1 Yellow Squash sliced
1 Can of Artichoke Hearts, drained
1 Cup of Sprouted Beans, your choice
1/2 Cup Black Lentils
1 tsp. Garlic Powder
1 tsp. Black Pepper
Red Pepper Flakes to taste
2 tsp. of Rosemary Paprika Sea Salt

Combine everything in a pot and heat..............serve with chips, crackers, bread.




I would recommend these gluten free chips to go along as well:










I also used the Rosemary Paprika Salt on some cubed white and red potatoes.
Fried them up in some Olive oil until they were nice and browned. 

Sometimes it really surprizes me how 'leftovers' can turn into a whole new dish.......

 

Chicken Vegetable Soup Base repost

I posted a while back about this Chicken Vegetable Soup Base that I'm always going to in a pinch to make a meal.  Check out the original, it's great to have some on hand.  http://cannedtime.blogspot.com/2010/11/chicken-soup-base.html I paired it today with another older

Spicy Tortilla Soup

Ingredients:

2 Quarts chicken or vegetable stock
2 cups of chopped cooked chicken meat
1 can yellow corn
1 can black beans rinsed
1 medium onion
2 stalks of celery sliced
1 cup hot sauce or salsa
1 - 2 sliced Jalapeno Peppers
2 Tbs. Olive Oil

1 sliced Avocado for garnish

Seasonings:  Chili powder, Sea Salt, Pepper, Garlic to taste

Saute onion and celery in the olive oil.  Combine all other ingredients into a large 4 Quart pot.  Add seasonings to taste.  Cook for an hour or so on low.
Stir in avocado when serving and garnish with tortilla chips and hot sauce and cheese.
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Chicken Soup Base

Starting things off with my latest canning adventure: my Chicken Soup base.


This base can go Mexican, Italian or New England even.

The base is 5-6 lbs. of chicken breast, cooked in a large pot of water, salted.
Remove the chicken when cooked through and shred into smaller chunks.
Return the chicken pieces back to the broth to stay warm.
In a large pot, heat one large bag of frozen corn, 2 boxes of frozen spinach, one bag of frozen onions/green pepper pieces. Cook down the water from the veggies and add some jalapenos if you like it spicy.