Chicken & Broccoli {In The Slow Cooker}

2 cups white rice 1 quart organic chicken broth 1 onion chopped 4 cups fresh broccoli very coarsely chopped 2 chicken breasts 3-4 Tablespoons cold butter, sliced Salt, to taste 1/4 teaspoon rosemary 1/2 teaspoon garlic powder 16 ounces sour cream 3-4 cups shredded cheddar cheese Lightly spray a large slow cooker crock. Pour in rice and chicken broth. Sprinkle with salt and stir. Layer onion, broccoli and chicken breasts. Sprinkle breasts with salt, rosemary and garlic powder. Place sliced butter over chicken breasts. Cover and cook on high for 4 1/2-5 hours until chicken breasts are cooked through. Remove chicken breasts and cut into bite-sized pieces. Add chicken back to crock as well as sour cream and cheddar cheese. Stir all together. Add more salt, if desired. http://myblessedlife.net/ I tried this and everything turned to mush! Won't try this again

Garlic Honey Mustard Slow Cooked Ham

Ingredients: 9-10 pound precooked spiral cut ham, bone in 2 cups honey 1 cup Dijon mustard 1/4 cup Worcestershire sauce 2 tablespoons minced garlic (I use jarred) Directions: Combine all ingredients except ham in your blender and pulse until well blended. Reserve one cup of glaze. Place ham in crock pot, flat side down. Slowly pour glaze over ham, making sure to get some between each spiral slice. Lift ham to get glaze underneath as well. Cook on low for 2 hours. Pour remaining glaze over ham and continue cooking on low for an additional 1 to 2 hours. Enjoy! http://blissfullydomestic.com/

Loaded Baked Potato & Chicken Casserole

Ingredients 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Instructions Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve. http://inspiredreamer.com/

"Rotisserie" Chicken- Crock Pot Style

I made this yesterday for a potluck and it was devoured! Ingredients: 1 whole chicken Pam coooking spray Lawry's seasoned salt Optional: garlic, onions, fresh herbs Directions: Spray crockpot with cooking spray. Pat dry chicken & salt chicken all over. Place in crockpot, adding any optional items desired. Cook on high for 6 hours or on Low for 8-10 hours. Eat!

Cheesy Spinach and Bacon Bread

Ingredients 3 slices of bacon, cooked and chopped 1 can of seamless crescent roll dough 4 ounces cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice 1/2 cup shredded Parmesan cheese 1 heaping cup of fresh baby spinach Directions Preheat oven to 375 and spray a cooking sheet with non-stick spray. Roll crescent sheet out on to baking sheet. In a small bowl or glass measuring cup combine cream cheese, garlic, and lemon juice. Spread crescent roll dough with cream cheese mixture then sprinkle with Parmesan cheese and bacon. Top with a layer of spinach. Working on the long side of the dough roll the dough up. Place seam side down and bake for 15-20 minutes, or until golden. Allow to cool for 5 minutes before cutting. Slice into 12 pieces. (Cutting too quickly will squish your bread.) Serve alone or with marinara or spaghetti sauce for dipping. http://fenlason.net/BrightShinyThings/

Squash Carbonara

Tried this sample at Trader Joe's & it was amazing! Hope I can make it taste that good tonight! 1/2 large TJ's Spaghetti Squash 3 slices TJ's Applewood Smoked Bacon, cut into moderate-sized bits 1 clove TJ's Garlic, minced 1/2 cup TJ's Light Cream Cheese, cubed 3/4 cup TJ's Fresh English Peas 3/4 cup TJ's Milk 1/3 cup TJ's Grated Parmesan Reggiano Cheese Cook the squash: Use a sharp knife to cut squash in half lengthwise. Use a large table spoon to scrape out the seeds and string. Season with salt and pepper, place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. Cover dish with cling wrap and microwave on high for 8-10 minutes. Allow to cool enough to handle before unwrapping. Use a table fork to scrape squash from top to bottom to separate flesh into strands of "spaghetti." Prepare Sauce: Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon and drain on a paper towel. Pour off bacon drippings. Add garlic to pan and sauté until opaque, about 1 minute. Add milk, cream cheese and peas; simmer over very low heat until cream cheese is melted and mixture is well blended and heated through. Add more milk if too thick. Add squash and bacon; toss to coat. Sprinkle on Parmesan cheese and serve right away. Serves: 4 Cooking Time: 30 - 40 Minutes Trader Joe's

Hot Bacon Cheese Dip Recipe

Ingredients 2 packages (8 ounces each) cream cheese, cubed 4 cups (16 ounces) shredded cheddar cheese 1 cup half-and-half cream 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1 teaspoon prepared mustard 16 bacon strips, cooked and crumbled Tortilla chips or French bread slices Directions In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with tortilla chips or bread. Yield: 4 cups.