Buzz's Famous Italian dish

4 Servings
chicken Italian
Wine Italian Pasta chicken

1 1 16 oz package of ta
3 cken breasts
1 can of ichoke hearts
1 can of diced atoes
1 can of sliced black ves
1 on (diced)
3 tbsp diced lic
2 tbsp ve oil
3 cups of fresh nach
1 package of Italian dressing soning
1.5 cups of wine (Merlot works well)
1 cups of grated mesan cheese

Cook pasta and grill chicken while making veggie mixture. Keep on medium heat throughout cooking Lightly brown the garlic and onion in olive oil in large pot. Add artichoke hearts (cut into smaller pieces), diced tomato, olives and Italian seasoning. Mix and cook this mixture for a couple of minutes Add cooked chicken (cut it up into bite size pieces first) and wine - simmer for a few minutes, until some of the moisture has evaporated and the alcohol is cooked out (you will smell the alcohol cooking out) Turn heat down to low and add spinach on top. Wait a couple of minutes, spinach will be steamed by the food below it. Place this mixture on top of cooked pasta and top with Parmesan cheese.


VIEW THE RECEIPT

Slow-cooker Fajita Stew Ap

8 Servings
Beef Mexican
Low Fat Slow cook Healthy Beef Chicken AP Main Dish Mexican

2 1/2 lbs. Beef top round ak chopped
1 on chopped
1 ounce Dry fajita soning mix
14 ounce Canned diced atoes undrained
1 bell pepper cut into 1" pieces
1/4 cup ur

1. Trim excess fat from beef and cut into 2" pieces. Combine with onion in slow cooker. 2. Mix together fajita seasoning and tomatoes. Pour over beef. 3. Place cut-up peppers on top. 4. Cook on low 6-8 hours. 5. Combine flour and water in small bowl. Stir well to mix. 6. Gradually add to slow cooker. 7. Cook on high 15-20 minutes until thickened, stirring occasionally. Can use chicken as well.


VIEW THE RECEIPT

Libby's Famous Pumpkin Pie

Click here for a larger picture of Libby's Famous Pumpkin Pie
8 Servings
Pumpkin
American
Desserts pie Bake Pumpkin American

3/4 cup granulated ar
1/2 teaspoon t
1 teaspoon ground namon (See note)
1/2 teaspoon ground ger (See note)
1/4 teaspoon ground ves (See note)
2 large s
1 (15 ounce) can libby 100% pkin puree
1 (12 ounce) can Carnation porated Milk
1 unbaked 9-inch deep dish pie pastry
whipped am

Note: Substitute 1 3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves (taste will be sligltly different). Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving for best results! Do not overcook - overcooking leads to pie cracking in the middle. Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life!


VIEW THE RECEIPT