Gail's Recipe Station

Crock Pot French Onion Chicken Prep Time 10 mins Cook Time 4 hrs 15 mins Total Time 4 hrs 25 mins 6 servings Easy Slow Cooker French Onion Chicken is made so simple with just a few ingredients. It's a dump-and-start recipe that you can make on busy weekdays to feed the whole family! Ingredients 2 pounds chicken breasts boneless and skinless 1 large yellow onion thinly sliced, about 1 cup 10.5 oz can condensed French onion soup 1 oz packet onion soup mix 2 - 3 slices sliced cheese go for Provolone, Swiss, Gruyere, or Mozzarella French fried onions optional Parsley optional Instructions Spray an 8-quart slow cooker with nonstick spray before laying the ingredients. Add chicken to the slow cooker, followed by sliced onion, French onion soup mix, and sprinkle onion soup mix. Give everything a quick stir, cover with the lid, and cook on high for 3-4 hours or on low for 6 hours. 15 minutes before done, sprinkle the crispy fried onions if using, and add ...

  Sun-Dried Tomato Cream Cheese (TNT) By Martha Stewart Updated on May 16, 2017 Prep Time:5 mins Total Time:5 mins Servings:8 Yield:Makes 1/2 cup spread Ingredients 1 bar (8 ounces) reduced-fat cream cheese, room temperature ¼ cup chopped sun-dried tomatoes in oil, plus 1 teaspoon oil from jar Directions Combine all ingredients and stir together.   Gail's Notes: This is so simple and easy and tasty!

Sun Dried Tomato Spread (TNT) This Sun Dried Tomato Spread is the perfect topping for sandwiches, bagels, or even grilled chicken.  You can also serve it as a dip with veggies or chips.  It is super creamy with the perfect balance of sweet and tangy from the sun dried tomatoes. Course: Side Dish Cuisine: American Servings: 24 servings Author: Kimber Ingredients 1 8.5 oz jar sun dried tomatoes with herbs (I prefer the julienne cut) 2 8 oz blocks of cream cheese 1 tsp garlic powder Instructions Drain out about half the oil from the sun dried tomatoes. In a medium bowl, combine the cream cheese, sun dried tomatoes and garlic and blend with an immersion blender or food processor. Refrigerate for at least 30 minutes, then serve as desired.  Leftovers can be stored in the refrigerator in an air tight container up to 1 week.   Gail's Notes: I've made this before and it's really tasty!

Chicken with Spinach & Mushrooms in Creamy Parmesan Sauce (from Chef Gordon Ramsey) Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 2 cups mushrooms, sliced 2 cups fresh spinach 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning 1/4 teaspoon red pepper flakes (optional) Fresh parsley, chopped (for garnish) Directions: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes. Add the sliced mushrooms and cook for 5 minutes until they start to brown. Stir in the fresh spinach and cook until wilted. Pour in the ...