Slow Cooker Greek Chicken

I love using my slow cooker as often as I can and finding a cook book that is specifically geared toward meals for 2 was very excited. This recipe comes from Not Your Mother's Slow Cooker Recipes For Two.

Cooker: 1 1/2 - 3 quart
Cook: LOW 6-8 hours; cheese added last 15 minutes

One 3oz block feta cheese
1 Tbsp olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 Tbsp tomato paste
Pinch of Greek oregano

Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through.
Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.




To get started you will need your chicken, tomato paste, diced tomatoes, onion, garlic, pepper and oregano.




Remove the skin from the chicken.




Heat some oil in a pan.




Brown the chicken on both sides.




While it is browning, chop up your garlic and slice the onions. I normally don't like to start cooking until the prep is done, but in this case the meal is so easy I am not worried about timing.




Layer the onions and garlic in a greased crockpot.




When the chicken is browned put it on top of the onion and garlic.




Add the tomatoes, paste and seasoning and pop the lid on. Let it cook on low for 6-8 hours. Get ready for your house to smell really good while this cooks.




About 15 minutes before you are ready to eat, open the crock pot and layer on the feta cheese.



Put the lid back on and make a quick side dish. I just cooked up some frozen veggies with a little salt and butter.




The chicken was juicy and tender and tasted great with the veggies that had been cooking along with it. I will be making a lot more dishes from this great cookbook for 2 or just 1.

Creamy Parmesan Pasta

I love pasta, I admit it. I have to have it usually once a week, so I am always excited to find a fun new variation. This recipe comes from Cooking for 2 magazine, but is actually just a single serving. Perfect for me! Get some water boiling and lets gather the ingredients.

Ingredients

* 1/2 cup uncooked penne pasta
* 2 teaspoons all-purpose flour
* 3/4 teaspoon chicken bouillon granules
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried parsley flakes
* Dash dried oregano
* Dash pepper
* 2 small fresh mushrooms, chopped
* 2 tablespoons chopped onion
* 1-1/2 teaspoons diced sweet red pepper
* 1-1/2 teaspoons olive oil
* 1/3 cup 2% milk
* 2 tablespoons shredded Parmesan cheese

Directions

* Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper.
* In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat. Yield: 1 serving.





You will need some pasta, flour, bouillon, garlic powder, parsley, oregano, mushrooms, onion, pepper, milk and parmesan cheese. I didn't have a red pepper so I just used green. The hubby is in the background preparing his BLT he had for dinner.




Get your pasta in the boiling water and start prepping the rest of the ingredients. Combine the flour with the garlic, parsley, bouillon, oregano and pepper.




Chop up the onion and pepper.




Once that is prepped we can cook. Get some olive oil in a pan and drop in the mushrooms and veggies. Cook these until tender, about 3-5 minutes.




Stir in the dry mixture and get all the mushrooms and veggies coated.




Slowly stir in the milk and then let this cook for about 2 minutes.




Stir in the parmesan cheese.




The sauce looks amazing and by now your noodles should be cooked so drain those.




Drop them in the sauce and give it one final stir.




Talk about easy and delicious! This took no time at all and tasted amazing. If you wanted to do this vegetarian you can easily substitute mushroom bouillon instead of the chicken. The best thing about cooking for just yourself is you can do whatever you want. Have a great week!

Old Fashioned Chicken Pasta Salad

Fall is creeping in around the country, but not here in Arizona. It is still hot, so I am going with a great chicken pasta salad that is packed with crunchy veggies. Get some water boiling and lets get started.

Ingredients:

* 2/3 cup uncooked elbow macaroni
* 1/3 cup frozen corn
* 1 cup cubed cooked chicken
* 1/4 cup sliced celery
* 1 hard-cooked egg, chopped
* 2 tablespoons chopped green pepper
* 1 tablespoon chopped onion
* 1/2 cup mayonnaise
* 2 teaspoons white vinegar
* 1/4 teaspoon salt
* 1/8 teaspoon pepper

Directions:
Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Yield: 2 servings.




You will need some frozen corn, onions, macaroni, green pepper, cooked chicken, celery, white wine vinegar, mayo, salt and my secret ingredient, Cumin. The recipe calls for hard boiled egg, but I didn't have any eggs so none went in!




I got these great organic onions at the local farmer's market. They are the perfect size for cooking small portions.




Chop up the green pepper and the celery.




Get your pasta into the water.




Chop up the cooked chicken, I used a rotisserie chicken from the grocery store. You cannot beat the convenience of these things, I always pick one up when they have a sale.




Chop the onion.




Measure out the mayo and vinegar.




Add in some of the secret ingredient. Cumin is my favorite, I add it to tuna salad also.




Mix it all up to make the dressing.




Drain your noodles and get them in a big bowl. I am using one of my most recent Pyrex finds.




Add in the chicken and the chopped veggies.




Stir in the dressing and pop in the fridge for a couple of hours. This is a great salad to make ahead to take for a pot luck or picnic.




When its chilled out for a while, plate it up. I made this again in a larger portion to take for a weekend away in the mountains, it was great!