Sweet and Spicy Slow Cooker Chicken

I have quite the love affair with my crock-pot. My husband has also grown to have a deep affection for this magical appliance. You can chop up a bunch of random things, throw them in together, let it cook all day while you are at work, and VOILA, the results are always incredible! There is nothing better than coming up the stairs in our apartment building and following the fantastic smells to our own door. All with such little effort!

This recipe is another fantastic one from My Kitchen Cafe. FOUR ingredients, that is all it took, all of which we had in our cabinets already. Add some taco extras, and you get a super weeknight meal.

Sweet and Spicy Slow Cooker Tacos

from Prudence Pennywise, by way of My Kitchen Cafe

1 pound boneless, skinless chicken breasts (I used boneless, skinless chicken thighs)

1 (14 oz) can petite diced tomatoes, drained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper (I used 1/2)

Coat the inside of your crockpot with nonstick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours (I cooked on high for 10 hours), or until chicken shreds easily with a fork. (chicken will absorb liquid after it is shredded) Serve in tacos (I served with shredded cheese, fresh tomatoes, and lettuce, all wrapped up in a tortilla- delish!)

Baked Pasta with Chicken Sausage

SNOW DAY! Snow days don't get any less exciting when you are a grown up than when you were a kid. Well, working from home is not as fun as spending the day sledding and building snowmen, but snow days are still pretty phenominal. And after a beautiful walk in the snow, a baked pasta was the perfect end to the day. I made sure to plan ahead when I heard the forecast, and sent Matt to the store for the ingredients for Baked Pasta with Chicken Sausage yesterday just in case. This recipe did NOT disappoint our craving for something warm, hardy, and delicious. And it makes so much, that you can definitely freeze half for another time, which is so useful for pretty much everyone out there who can't find enough time in the days. This pasta is fairly simple to make, comforting, and delicious. The smoked sausage in the pasta adds such a yummy, interesting flavor. Matt has been in the kitchen since finishing his plate, pretending to clean the dishes, but really cleaning the leftover pastas :)

Baked Pasta with Chicken Sausage
from My Kitchen Cafe, adapted from Martha Stewart Everyday Food

1 tablespoon olive oil

1 medium red onion, chopped
4 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (14.5 oz) can crushed tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 cup heavy cream

1 pound rigatoni (I used whole wheat)

10 oz frozen spinach, thawed and drained well, or 8 oz fresh baby spinach (I used fresh)

12 oz precooked smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick (I used turkey)

8 oz mozzarella cheese, half diced and half shredded
1/4 cup shredded Parmesean cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion, heat until translucent, about 3 minutes (about 8 minutes). Stir in garlic, heat another minute.

Stir in tomates, oregano, and basil; simmer 8-10 minutes. Add cream, cook until heated through, about 5 minutes. Season with salt and pepper to taste.

Meanwhile, heat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (if using fresh spinach, add it to the pot of boiling water right at the end and cook until wilted) Drain, and then return contents to the pot.

Add tomato sauce, sausage, and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9x13 inch pan (or split between two 8x8 pans). Top with grated mozzarella and Parmesean. Bake until browned and edges are crisp, about 20-30 minutes.