Cajun Chicken Pasta

2 chicken breasts, cut into small pieces

1/2 an onion, chopped

oil

1 tsp. Cajun seasoning (I use Tony)

1/2 tsp. Italian seasoning

1 tsp. garlic powder

1 tsp. salt

1 tsp. brown sugar

1 can diced tomatoes (540 ml)

2.5 cups chicken broth

1/2 cup cream

400 g pasta (penne or rotini)

 

Cook the chicken and onion in the oil and spices. Once browned, add the tomatoes, broth and cream. Bring to a boil and add the pasta. Cover and simmer until the pasta is done, uncover for the last few minutes to thicken it up if needed.

Variation: This also works to leave out the chicken and just make it as pasta. Then I make chicken fingers on the side and serve them together, almost like a chicken parmesan idea.

Caramel Apple Jam

 6 cups chopped apples

1 cup water

1/2 tsp butter

1 box Certo crystals

3 cups sugar

2 cups brown sugar

1 tsp cinnamon

Cook the apples with the water and the butter in a large pot until quite soft and most of the water is boiled away. Add the Certo. When it comes back to a boil, add all the sugar and cinnamon. Stir well and boil for 1 minute while stirring, then take off the heat and pour into jars.

Makes about 6 tiny jars, or 3 pint jars. I keep it in the freezer.

Green Beans for the Freezer

1. Wash green beans, chop the ends off, and cut into pieces.

2. Steam the beans for 5 minutes in a steamer, about half a pail at a time, then spread onto a cookie sheet and freeze immediately.

3. When frozen, put them in ziploc bags. 

To cook them for a meal, I microwave them in a dish uncovered for about 2 minutes, then stir, then another 2 minutes. I also add a wee bit of salt. You could also boil them.

Slow Cooker Applesauce

 Fill slow cooker with chopped apples. Add:

1 cup sugar

1/4 cup water

Cook on low for 4 hours, then stir well until nice and mushy. Fill jars and put them in the freezer once they're cool.

Peach Cobbler

3 peaches, diced

1/4 cup sugar

1/2 cup butter

1/2 cup sugar

1 tsp. vanilla

1 cup flour

1 tsp. baking powder

pinch of salt

1/2 cup milk

Combine peaches and 1/4 cup sugar, spread in an 8x8 pan. Combine the rest and spread over top of peaches. Bake 40 minutes at 350.

 

This version also works with canned peaches, if you drain them first. I would also cut the sugar in half that you sprinkle on them in the pan.

 

Version 2:

28 oz. can of sliced peaches

1 yellow cake mix

1/2 cup butter

1/2 tsp. cinnamon

Pour peaches with juice in 9x13 pan. Top with cake mix. Dot with small slices of butter, sprinkle with cinnamon. Bake 45 minutes at 350.

Chicken Stew

1-2 chicken breasts

salt & pepper

garlic powder

3 potatoes

4 carrots

onion, chopped

2 cups chicken broth

1 cup milk

2 T. flour

peas

parsley

sprinkle of thyme

Brown and season chicken in oil. Add veggies and broth, cook covered 20 minutes until vegetables are cooked. Add peas and milk shaken with flour, parsley and thyme. Simmer until thickened and hot through.