Cooking - for a new lifestyle (Our Test Kitchen)

1 250ml container of cottage cheese (or ricotta if that is your preference) 1 jar of alfredo sauce (I used a no name version) 1/2 jar of 1/2 and 1/2 cream (I use the jar for measurement and get all the sauce that way) 1/2 cup of parmesan cheese 1 crown of broccolli cut small 3 green onions diced 1 tub of cherry tomatoes each sliced in half 1 tsp italian seasoning 1/2 tsp minced garlic Optional: green peppers, mushrooms Mix and heat on low in a crockpot. We added 1 bag of cleaned and peeled shrimp (mine were precooked). But diced chicken would work too. Pan fry to heat up and throw into sauce. I NEVER trust fish or chicken raw in a sauce. I left my sauce to heat for 1 hour in the crock pot on low. I served it over tri color spiral pasta with warm bread. A salad of spring greens or spinach would be very nice, with a light dressing to counter how heavy this sauce was. "Bon Appetit!"

I spent some time selecting recipes that I felt would be simple enough for a cooking lesson for the grandsons.  They wanted to cook dinner.  Now, like usual with kids, things didn't always go as planned but here goes . . .  Baked Chicken Superb 1/2 cup instant potato flakes 1/2 cup grated Parmesan cheese 1/4 cup melter butter 1 frying chicken (3-1/2 lb), cut up On a piece of waxed paper, combine potato flakes and grated cheese.  Melt butter in large shallow baking pan.  Roll each piece of chicken in butter and then in potato flake-cheese mixture.  Place chicken pieces in pan, sprinkle with salt and pepper and bake in 350F oven for about 1 hour.  Serves 4 So I didn't want to buy instant potato flakes, mostly because I don't like them; we used breadcrumbs.  And chickens were expensive, but chicken thighs were on sale at a good price.  Needless to say we bought the chicken thighs.  I skinned the chicken thighs when we got hom...

I made this last week and left it almost done in a crock pot. Judy's friend HATES veggies, and she ate this last night. Here is what I did. In a large pot: 1 potato diced 1 onion large chunks 1/4 green pepper 2 stalks celery 1/4 cup brick margarine 2 cups water 2 tbsp beef soup mix powder S&P brocolli stems large chunks Boil this concoction well and when brocolli stems are soft, puree the whole pot, liquid and all. Add 2 cups milk 2 heads of brocolli florettes Mix well and pour into a crock pot. Put into refrigerator until ready to use. When ready to cook, add 1 cup milk and stir in well. I let this cook for 8 hour on low. Serve with shredded cheese. "Bon Appetit!"