Cooking dinner with mom

I’m going to cook with my mom today. We’re cooking spaghetti bolognes. Its a slimming world friendly dish. We are making the sauce for it from scratch. I will post photos later on when its done. There is a ton of vegetables in it. I am excited to taste it. I’m sure it will be scrumptious. I love cooking with my mom. We get to spend some quality time together, and then we get to eat what we’ve cooked. Yum yum who could ask for more!
Plus the food is good and syn free too! Yay!

Buffalo chicken sandwiches

Buffalo Chicken Sandwiches
4 skinned and boned chicken breasts
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 tablespoon olive oil
1 (14 ounce) bottle buffalo wing sauce, divided
2 small celery ribs
3/4 cup matchstick carrots
1 tablespoon thinly sliced red onion
1/3 cup refrigerated blue cheese dressing
6 bakery-style buns or kaiser rolls, lightly toasted
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 2 minutes on each side, or until lightly browned. Transfer chicken to a 4 quart slow cooker. Reserve 2 tablespoons wing sauce. Pour remaining wing sauce over chicken. Cover; cook on low for 3 hours, or until chicken is done. Meanwhile, thinly slice celery crosswise to measure 3/4 cup. Combine reserved 2 tablespoons wing sauce, celery, carrots, onion and dressing; toss to coat. Shred chicken in bowl with 2 forks; toss with 1/2 cup cooking liquid from slow cooker. Serve shredded chicken on buns; top with carrot slaw.
Makes 6 servings.

Sesame chicken

Sesame Chicken
1 1/4 cups chicken broth
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons dark sesame oil
1 1/2 pounds skinned and boned chicken breasts, cut into 1 inch pieces
2 cups sugar snap peas
2 cups crinkle cut carrots
1 1/2 tablespoons sesame seeds, toasted
Hot cooked rice
Chopped green onions, for garnish
Whisk together broth, sugar, cornstarch, vinegar, soy sauce, chili sauce, honey and sesame oil in a 4 quart slow cooker. Stir in chicken. Cover; cook on high for 2 1/2 hours, or until chicken is done, stirring after 1 1/2 hours. Steam sugar snap peas and carrots. Stir vegetable mixture and sesame seeds into slow cooker. Serve over hot cooked rice. Garnish, if desired.
Makes 4 to 6 servings.

Chicken enchilada dip

Chicken Enchilada Dip
2 (10 ounce) cans mild green chile enchilada sauce
10 (6 inch) corn tortillas, torn into 3 inch pieces
4 cups pulled cooked chicken breasts
1 1/2 cups sour cream
1 (12 ounce) package shredded Colby-Jack cheese blend, divided
1 (10 3/4 ounce) can cream of mushroom soup
8 cups shredded iceberg lettuce
1 (15 ounce) can black beans
3 tomatoes, diced
Spoon 1/2 cup enchilada sauce over bottom of a greased 4 quart slow cooker. Add enough tortilla pieces to cover sauce. Stir together chicken, sour cream, 2 cups cheese and soup. Spread 2 cups chicken mixture over tortilla pieces. Top with tortilla pieces to cover. Drizzle with 1/2 cup enchilada sauce. Repeat layers twice, ending with tortilla pieces and remaining enchilada sauce. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 4 hours. Place lettuce on plates; top with chicken, beans and tomatoes. Serve hot.
Makes 8 servings.

Slow cooker chicken paprikash

Slow Cooker Chicken Paprikash
3 tablespoons all-purpose flour
2 pounds skinned and boned chicken breasts, cut into 1/2 inch strips
2 cups chopped onion
1 1/4 cups low-sodium fat-free chicken broth
1 cup chopped red bell pepper
1/2 cup shredded carrots
2 tablespoons Hungarian sweet paprika
2 teaspoons jarred minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8 ounce) package sliced mushrooms
1 1/4 cups sour cream
Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, chopped onion, chicken broth, bell pepper, carrots, paprika, garlic, salt, pepper and mushrooms to a 4 quart slow cooker. Cover; cook on high for 1 hour; turn to low and cook for 6 hours. Stir in sour cream.
Makes 6 servings.

Baked Four Cheese Spaghetti With Italian Sausage

Baked Four Cheese Spaghetti With Italian Sausage
8 ounces uncooked spaghetti
1 pound Italian sausage, about 4 links
1 (8 ounce) container refrigerated prechopped bell pepper and onion mix
2 teaspoons jarred minced garlic
1 tablespoon vegetable oil
1 (24 ounce) jar fire-roasted tomato and garlic pasta sauce
1 (16 ounce) package shredded sharp Cheddar cheese
1 (8 ounce) package shredded Mozzarella chese, divided
4 ounces fontina cheese, shredded
1/2 cup preshredded Parmesan cheese
Cook pasta in boiling salted water in a large Dutch oven according to package directions; drain and return to pan. Meanwhile, brown sausage, bell pepper mix and garlic in oil in a large nonstick skillet over medium-high heat, stirring often, for 8 to 10 minutes, or until meat crumbles and is no longer pink; drain. Stir meat mixture, pasta sauce and Cheddar cheese into pasta. Spoon half of pasta mixture into a lightly greased 5 quart slow cooker coated with nonstick cooking spray. Combine Mozzarella cheese and fontina cheese. Sprinkle half of Mozarella mixture over pasta mixture in slow cooker. Top with remaining pasta mixture, remaining Mozzarella mixture and Parmesan cheese. Cover; cook on low for 3 hours. Let stand, covered, for 10 minutes before serving.
Makes 8 to 10 servings.

Louisiana style smothered pork chops

Louisiana Style Smothered Pork Chops
4 ounces smoked sausage, chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 (1 1/2 inch thick) bone-in center-cut pork chops
3 tablespoons vegetable oil
1 (16 ounce) package gumbo frozen vegetable mix
1 (14 ounce) can chicken broth
1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons water
Hot cooked rice
4 green onions, sliced
Hot sauce, optional
Saute sausage in a large skillet over medium-high heat until browned. Drain sausage, reserving drippings in pan. Combine flour, salt and pepper in a large zip-top plastic freezer bag; add pork chops. Seal bag and shake to coat. Add oil to drippings in skillet. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side, or until browned. Transfer pork chops to a 5 to 6 quart slow cooker. Layer vegetables and sausage over pork chops; add broth and thyme. Cover; cook on low for 6 hours. Remove pork chops from slow cooker; cover and keep warm. Increase slow cooker temperature to high. Combine cornstarch and water, stirring until smooth. Stir cornstarch mixture into vegetables in slow cooker. Cook, uncovered, for 10 minutes, or until thickened. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.
Makes 4 servings.