Monthly Archives: October 2013

Crock Pot Chicken With Stuffing

So I decided to try this for dinner last night & it was a big hit! VERY VERY GOOD!

Crock Pot Chicken Casserole


This is about the easiest, tastiest, recipe I’ve made in a long time~

4 boneless chicken breasts (leave whole)
1 box Stove Top Stuffing (chicken flavor)
1 can cream of chicken soup
1 can cheddar cheese soup
1 cup of water or chicken broth

Crock pot on High for 2 hours then on low for 2 hours~If your chicken isn’t frozen add about 1/2 cup of water before the layering~If your chicken is frozen do not add the water~

Layer: Chicken, Soups, Stuffing, chicken broth poured over stuffing just to dampen it~

If you need to serve more than 4 people… Add more chicken~stuffing~and soup..

♥✿´¯`*•.¸¸✿♥✿ Join us at The Skinny In You for awesome healthy recipes, fun & handy tips, motivation, DIY ideas and share your favorite things too! ♥✿´¯`*•.¸¸✿


Melt In Your Mouth Chicken


4 boneless skinless chicken breasts
1 5 ounce container 0% plain Greek yogurt
1/2 cup freshly grated Parmesan cheese
1 teaspoon seasoning salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees. Spray baking dish with non-stick cooking spray.
Combine yogurt, Parmesan cheese, and seasonings.
Spread over chicken breasts. Bake for 45 minutes, or until chicken is cooked through and topping is browned. Serve immediately.

♥✿´¯`*•.¸¸✿Like and Share …♥✿´¯`*•.¸¸✿

Insanely Great Casserole



4-5 boneless, skinless chicken breasts
6 strips of bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box spiral pasta
1 tablespoon garlic powder
Salt and pepper

Cook and crumble bacon. While bacon is cooking, cut chicken into small chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot and add chicken, both cans of cream of chicken soup and 1 cup of the Monterrey Jack cheese – stir to mix well. Pour into the baking dish.

Top with bacon crumbles and the remaining cup of Monterrey Jack cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Join me here for weight loss support, motivation, inspiration, recipes and fun!

How To Season Cast Iron Cookware


“How to “Season” Cast-Iron Cookware”
Seasoning is the process of allowing oil to be absorbed into the iron,
creating a non-stick, rustproof finish. Here’s how to do it:

1. Wash with hot, soapy water and a stiff brush. Rinse and dry completely.
2. Oil the cookware (inside and out) with MELTED solid vegetable shortening.
3. Turn upside down on the top rack of a 350° degrees F pre-heated oven.
4. Put aluminum foil on the bottom rack to catch any excess drippings.
5. Bake the cookware for one hour at 350° degrees F.
6. Let the cookware cool slowly in the oven.

♥✿´¯`*•.¸¸✿For more fun and amazing ideas… healthy recipes and motivational weight loss tips, Click this website and join us here—>

Banana Caramel Cake

1 box yellow cake mix, plus ingredients to prepare as directed on box
1 small can sweetened condensed milk
1/2 cup caramel sauce

1 small box instant banana pudding
1 1/2 cups milk
1 small container of Cool Whip
Caramel sauce to drizzle
1 banana

Make yellow cake according to the box directions for a 9×13 cake. Let cool. Using a straw and poke holes all over the top of the cake. Pour sweetened condensed milk and caramel sauce over the top of the cake, letting them soak into the cake. In a medium size bowl, whisk together banana pudding mix and milk until it begins to thicken. Mix in Cool Whip until completely combined. Spread Cool Whip mixture over the top of the cake. Top with banana slices and drizzle with any leftover caramel. Store in the refrigerator until time to serve.

♥✿´¯`*•.¸¸✿For more fun and amazing ideas… healthy recipes and motivational weight loss tips, Click this website and join us here—>

Honey Lemon Shrimp


Honey Lemon Shrimp
serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lemon, or half a large lemon (2-3 T)
zest of one small lemon or half a large lemon
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

the sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lemon add just enough kick to cut through the sweetness. Best of all, they took about 10 minutes to make, start to finish… perfect for a quick weeknight meal!
beautiful With grilled steak.

♥✿´¯`*•.¸¸✿For more fun and amazing ideas… healthy recipes and motivational weight loss tips, Click this website and join us here—>