SLOW COOKER CHICKEN TORTELLINI SOUP

Recipe Critic brings us what looks like an amazing Tortellini Soup.  Living in an RV full time your crock pot can be your best friend.

Ingredients

1½ pounds boneless chicken breast

3 medium carrots, peeled and diced

3 stalks celery, diced

1 medium onion, diced

3 cloves garlic, minced

6 cups low sodium chicken broth

1 cup water

2 bay leaves

1 teaspoon Italian seasoning, or more to taste

2 cups cheese tortellini

chopped fresh parsley for serving, if desired

salt and pepper to taste

Instructions

Add all of the ingredients to a slow cooker except for the tortellini.

Cook on low for 6 hours.

Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.

Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

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Thai Chicken Satay with Grilled Pineapple

Thai Chicken Satay with Grilled Pineapple

When I'm on the hunt for recipes for this RV blog, the recipe needs to have quite a few factors. The recipe has to be simple to prepare in this lifestyle.  This particular recipe definitely meets that standard, however the ingredients may be a bigger challenge to find especially if you are in a remote area; therefore, you will need to plan ahead of time.  This BHG recipe looks yummy and definitely worth a little planning.

Ingredients

2/3 cup sweet-and-sour sauce*
2 tablespoons snipped fresh Thai basil or basil
1 tablespoon packed brown sugar (optional)*
1 tablespoon butter, melted
1 teaspoon Thai seasoning or five-spice powder
1 clove garlic, minced
1 small fresh pineapple
Nonstick cooking spray or vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1/2 inch thick strips
2 cups hot cooked rice (optional)
Fresh Thai basil or basil shreds (optional)
Fresh red and/or chile peppers, sliced (optional)

Directions
For Thai sauce, in a small bowl combine sweet-and-sour sauce, snipped basil, brown sugar, butter, Thai seasoning, and garlic; cover and set aside.
Cut ends off pineapple, exposing the flesh. Cut pineapple in half lengthwise; cut each half crosswise into four slices. Lightly coat pineapple slices with cooking spray or brush with oil. Set aside.
Thread chicken onto 12 to 15 6-inch wood skewers.

For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with sauce during the first half of grilling. Discard any remaining reserved sauce. Grill pineapple slices for 6 to 8 minutes or until warm and grill marks appear, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers, then pineapple on grill rack over heat. Cover and grill as directed.)

Serve chicken and pineapple with hot cooked rice, if desired. If desired, garnish with basil shreds and sliced chile peppers.
From the Test Kitchen
*NOTE:

Bottled sweet-and-sour sauces vary in sweetness and thickness. If you use a less sweet sauce, add the brown sugar to the Thai sauce. If you use a thick sweet-and-sour sauce, adjust the consistency of the Thai sauce by adding a little water.

Nutrition Facts (Thai Chicken Satay with Grilled Pineapple)
Per serving: 269 kcal cal., 5 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 73 mg chol., 333 mg sodium, 29 g carb., 1 g fiber, 26 g sugar, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Tortilla-Chicken Skillet Casserole

Tortilla-Chicken Skillet Casserole

Ingredients

10-6 inches corn tortillas, cut into 1-inch-wide strips
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Mexican oregano or regular oregano, crushed
2-14 1/2 ounce cans diced tomatoes, undrained
1 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce
1-14 1/2 ounce can reduced-sodium chicken broth
2 cups shredded cooked chicken
1/4 teaspoon cracked black pepper
1 cup crumbled queso fresco, Cotija, or feta cheese (4 oz.)
Fresh cilantro sprigs
1/4 cup light sour cream
1 tablespoon fat-free milk

Directions

Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.  Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle
chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.

Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with the casserole.
From the Test Kitchen

*TIP
Chile peppers contain oils that can irritate your skin eyes. Wear plastic or rubber gloves when working with them.

SHORTCUT
Skip Step 1 and use crushed tortilla chips or broken tostada pieces instead.

Nutrition Facts (Tortilla-Chicken Skillet Casserole)
Per serving: 286 kcal cal., 12 g fat (4 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 57 mg chol., 735 mg sodium, 24 g carb., 5 g fiber, 6 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Honey-Sriracha Grilled Chicken Thighs

Honey-Siracha Grilled Chicken Thighs

When I was younger I loved to cook various recipes.  Those days however were days of having a full family and now that it is just me and I plan on having a full time life on the road the easier, tastier, recipes are more my style.

BHG brings us what looks a very simple and tasty recipe.  If you want to spice up your dinner table this might be a great recipe to do so.

Honey-Sriracha Grilled Chicken Thighs

Ingredients
6 tablespoons Sriracha sauce
2 tablespoons honey
8 bone-in chicken thighs, skinned

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro

Directions
Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.

Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175 degrees F), turning 3 or 4 times.
Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.

Nutrition Facts (Honey-Sriracha Grilled Chicken Thighs)
Per serving: 300 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 191 mg chol., 426 mg sodium, 14 g carb., 0 g fiber, 13 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Bacon-Cheddar Chipotle Chicken Panini

Bacon-Cheddar Chipotle Chicken Panini

Can you say yummy?  This recipe that BHG has posted, looks like an awesome option for lunch or dinner.  Don't you just love how thick those slices of bread are?

Ingredients

2 tablespoons light sour cream
2 tablespoons bottled light ranch salad dressing
1/4 teaspoon ground chipotle or ancho chile pepper
4-3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf
8 ounces thinly sliced cooked chicken breast*
2 roma tomatoes, trimmed and thinly sliced crosswise
4 slices lower-sodium, less-fat bacon, crisp cooked
1 cup fresh baby spinach leaves
4 slices reduced-fat cheddar cheese (3 oz.)
Nonstick cooking spray

Directions

In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, and spinach leaves, then add the second bread slice.

Lightly coat an unheated panini grid

dle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.

From the Test Kitchen
*TIP
For 8 ounces cooked chicken breast, start with 10 ounces boneless skinless chicken breast halves. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat over medium heat or according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill 6 to 7 minutes or until done (165 degrees F). (If using skillet, cook chicken 10 to 12 minutes or until done, turning once.) Cool chicken slightly; thinly slice crosswise.

Nutrition Facts (Bacon-Cheddar Chipotle Chicken Panini)
Per serving: 407 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 69 mg chol., 645 mg sodium, 38 g carb., 7 g fiber, 6 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Play The Gap......Event

Disclaimer: This is not an event that we are affiliated with. It is an event we came across in one of our groups that we thought we would share.

PlayTheGap - May 20 - 22, 2016, Union Gap (Yakima), WA
www.playthegap.com
‪#‎freecamping‬ ‪#‎wannabefulltimrvers‬ #Acousticmusic #Dutchovencooking, #Events, #Fiddle, #Freecamping