Recipes for Later

My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good! 💚💚💚

Chickpeas in the air fryer are my favorite snack! Rinse one can, let sit out on towel for an hour to dry, put in air fryer at 375 for 18 min, shake and continue for 4 more min. Immediately spritz with olive oil spray and favorite seasonings- I used chili lime and salt! 0 point crunchy snack! Yum!

The best ranch you’ll ever taste and it’s homemade

Crock Pot Creamy Lemon Garlic Butter Chicken

Ingredients

6-8 boneless skinless chicken breasts or thighs (I advise not using breasts or thighs with skin. I made this with the skin on the first time and the skins were awful – very soggy & rubbery!)

1/3 cup low sodium chicken broth

2 teaspoons chicken bouillon

Juice of one lemon

Zest of half a lemon – slice the other half and reserve

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon crushed red chili pepper flakes, or Cayenne

1/2 teaspoon paprika

½ teaspoon salt

2/3 teaspoon pepper

4 garlic cloves, sliced or minced

1/2 stick butter, diced

OPTIONAL: About 8 oz fresh mushrooms – sliced

Cream Sauce

1 cup Heavy Cream (or half and half)

1 Tbsp Corn Starch

Chopped fresh parsley and lemon slices, for garnish

Directions

1. Place chicken breasts or thighs at the bottom of your slow cooker. Combine 1/3 cup chicken broth, bouillon, lemon juice, and zest, optional mushrooms and pour over chicken.

2. In a small bowl, combine Italian seasoning, onion powder, garlic powder, paprika, crushed red chili pepper flakes, salt, and pepper. Sprinkle the spice mix over the chicken. Top with fresh minced garlic and diced butter.

3. Cover the crockpot and cook for 3-4 hours on HIGH or 6-8 hours on LOW.

4. In the last hour, remove the chicken breasts and set on a plate. Whisk in the cream sauce and make sure everything is well combined. Return chicken to the crock pot, cover and cook an additional hour.

5. Check seasoning and adjust salt and pepper.

6. Sprinkle the crock pot chicken with chopped parsley and garnish with lemon slices.

7. Serve with rice, any type of pasta, or mashed potatoes.

As a personal note - this over cooked spinich linguine is just AWESOME and the color combination is most impressive.!!!

ADULT JELL-O SHOTS 😍
Recipe here: https://buff.ly/46epEYf

Garlic Butter Steak and Potato Skillet 😍 https://spaceshipsandlaserbeams.com/garlic-butter-steak.../

SMOTHERED GREEN BEANS
Ingredients:
5 (15-oz) cans green beans, drained
1 lb bacon
⅔ cup brown sugar
¼ cup butter melted
¼ cup low-sodium soy sauce
1½ tsp garlic powder
Full Recipe https://lifewithjanet.com/2022/01/08/crack-green-beans/

photo credit: Kitchen Crafty Fun

CROCKPOT SAUSAGE & POTATOES - Filling and delicious 😍 https://ed.gr/d36co