Crockpot Cheesy Chicken Spaghetti
Serves-12 (1 cup each)
Ingredients:
16 oz. dry spaghetti, cooked
1 lb. Velvetta Light cheese
12.5 oz. can chicken breast, drained and flaked (I use cooked chicken shredded or chopped)
1 can 98% fat free cream of mushroom soup, undiluted
1 can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chiles (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt and pepper, to taste
Directions:
Spray Crockpot with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Thursday, December 8, 2011
Melt In Your Mouth Italian Sausages
Melt In Your Mouth Italian Sausages
Posted By: BURNADETTE
2 pounds Italian Turkey Sausages, sweet or hot
48 ounces Spaghetti or Marinara sauce
6 ounces tomato sauce
2 tablespoons tomato paste
1 medium onion, diced
2-4 garlic cloves, minced
1 1/2 teaspoons Italian seasoning
Fresh basil, sliced for garnish if desired
Grated Parmesan cheese for garnish if desired
Place the sausages in a skillet with a couple cups of water. Simmer for 10 -12 minutes. While the sausages are simmering, pour the spaghetti or marinara sauce, tomato sauce, tomato paste and Italian seasoning in the crock pot.
When the sausages are done simmering, drain them and add them to the crock pot.
Dry out the skillet and then spray it with non stick olive oil spray, over a medium heat sauté the diced onion for 4-5 minutes, add the garlic and continue to sauté until the onions are soft, add to the crock pot mixture. Cover and cook on low for 5 – 6 hours.
Leave the sausages whole for serving on a hard roll with sauce and cheese, serve over pasta or slice the sausages add back into the sauce and serve over polenta. Garnish with fresh basil and Parmesan cheese.
However you decide to serve these they are sure to please. Feel free to cut the recipe in half if you have a smaller family.
Makes 8-10 servings.
Nutritional Information will depend on the brands you use and what you serve the sausages with.
Using Jenny-O sausages:
Per Serving: 239 Calories; 11g Fat (41.9% calories from fat); 22g Protein; 13g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1183mg Sodium.
Posted By: BURNADETTE
2 pounds Italian Turkey Sausages, sweet or hot
48 ounces Spaghetti or Marinara sauce
6 ounces tomato sauce
2 tablespoons tomato paste
1 medium onion, diced
2-4 garlic cloves, minced
1 1/2 teaspoons Italian seasoning
Fresh basil, sliced for garnish if desired
Grated Parmesan cheese for garnish if desired
Place the sausages in a skillet with a couple cups of water. Simmer for 10 -12 minutes. While the sausages are simmering, pour the spaghetti or marinara sauce, tomato sauce, tomato paste and Italian seasoning in the crock pot.
When the sausages are done simmering, drain them and add them to the crock pot.
Dry out the skillet and then spray it with non stick olive oil spray, over a medium heat sauté the diced onion for 4-5 minutes, add the garlic and continue to sauté until the onions are soft, add to the crock pot mixture. Cover and cook on low for 5 – 6 hours.
Leave the sausages whole for serving on a hard roll with sauce and cheese, serve over pasta or slice the sausages add back into the sauce and serve over polenta. Garnish with fresh basil and Parmesan cheese.
However you decide to serve these they are sure to please. Feel free to cut the recipe in half if you have a smaller family.
Makes 8-10 servings.
Nutritional Information will depend on the brands you use and what you serve the sausages with.
Using Jenny-O sausages:
Per Serving: 239 Calories; 11g Fat (41.9% calories from fat); 22g Protein; 13g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 1183mg Sodium.
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