Chicken Manicotti

I got this recipe from my friend Christine's Blog.

2 tbsp olive oil
4 boneless, skinless chicken breasts, diced
6 tbsp butter
2 cups heavy cream
1/2 tsp salt
1 tsp freshly ground black pepper
1/4 tsp freshly grated nutmeg
1/2 cup freshly grated Parmesan
2 cups ricotta cheese
1 egg, lightly beaten
1 tbsp chopped fresh oregano
2 tbsp chopped fresh basil
8 oz dried manicotti, cooked
2/3 cup freshly grated mozzarella

Marinade
1/4 cup white wine vinegar
1 garlic clove, crushed
1/2 cup olive oil

In a bowl, combine the vinegar, garlic, and olive oil for the marinade. Add the chicken and marinate for 30 minutes. Heat 2 tbsp of olive oil in a skillet. Drain the chicken and cook 5-7 minutes, stirring, until no longer pink. Drain and set aside. Melt the butter in a pan over a medium-high heat. Add the cream, salt, pepper, and nutmeg. Stir until thickened. Reduce the heat, then add the Parmesan and stir until melted. Remove from the heat. Heat the oven to 350 degrees F. In a large bowl, mix together the ricotta, egg, and herbs. Stir in the chicken. Stuff the manicotti with the chicken mixture. Pour half the sauce into a 9 x 13 inch baking dish. Place the stuffed manicotti on top. Pour over the remaining sauce. Sprinkle with the mozzarella and cover with aluminum foil. Bake for 45 minutes. Let the dish stand for 10 minutes before serving.

Swedish Meatballs served over rice

Swedish Meatballs (Our Mom's Family Recipe)

Mix the following ingredients together…
2/3 cup milk
1tsp. salt
2 tsp. baking powder
Break up 4 slices of bread into small pieces into this mixture.

Add to this mixture to 1 lb. Ground beef and chopped onion. Stir together until mixed well. Wet your hands with water to form meat balls (so it won’t stick.) Fry and brown meatballs in a fry pan with a little oil on all sides.

Place meatballs in a casserole dish and top with 2 cans of Cream of Mushroom Soup mixed with 1 cup milk. Bake for 30 minutes at 350 degrees. Serve over rice.

I buy the frozen meatballs for a shortcut when I am short on time.

Ingredients; Frozen meatballs or milk, salt, baking powder, bread, ground beef, onion. And 2 cans cram of mushroom soup, rice.

Chicken Noodle Soup

Chicken Noodle Soup


Place the following ingredients into your slow clooker and cook on low for 4-6 hours.

6-8 cans chicken broth (or you can use water and bouillon cubes)
1-2 chicken bouillon cubes (for extra flavor)
1 tsp salt
3/4 cup diced carrots
1/3 cup diced celery

During the last 1 to 1 1/2 hours add the following ingredients.

2 cups shredded cooked chicken
1 bag ream's frozen noodles

Serve with crackers or french bread.

Ingredients; chicken broth, bouillon cubes, carrots, celery, ream's frozen noodles.