slow cooker lemon garlic chicken by: Hannah

Slow cooker Lemon garlic chicken

Ingredients
• 3-4 chicken breast
• 5 garlic cloves, diced
• 1 tablespoon lemon zest
• 1/3 cup lemon juice
• 1 can low-sodium chicken broth
• 1 tablespoon cornstarch (or more) mixed well with a little water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces angel hair pasta or brown rice

Directions
1. Place chicken in the slow cooker bowl and scatter garlic cloves over top.
2. In a small bowl, stir together the lemon zest, juice and the chicken broth pour into slow cooker. Cover and cook for 3 hours on HIGH or 5 hours on LOW.
3. Remove chicken to a platter and keep warm. Pour sauce into a sauce pan and add cornstarch, salt and pepper. Whisk together and heat till its gravy.
4. Serve with pasta or brown rice.
5 out of 5 stars

Personal comments:
I love lemon and the zest in this makes it yummy. If you like only a little only place ½ the lemon zest in. I will be making this again soon!

Polenta Veggi lasagna by: Hannah

What you need:

1 pkg Polenta (original or garlic Basil)

1 16 oz cottage cheese

1/2 tbs dried oregano

1/2 tbs dried Basil

pinch salt and pepper

1 can diced tomato's

2 pks shredded mozzarella cheese

1/2 pk parmigiana cheese (or 5 Italian mix pk)

1 tbs olive oil

1 med white onion, diced

3 cloves garlic, chopped

1 pk uncooked spinach

5 cups Spaghetti sauce (any flavor you like)

Directions:

Pre heat over to 375F

In a food processor put the package polenta in, blend till it's like corn meal.

In lasagna cooking pan sprinkle 1/2 the polenta mix

In a saute pan heat up olive oil, cook onions and garlic. Then sprinkle 1/2 that mix over polenta

In a mixing bowl mix the cottage cheese, oregano, and Basil. then sprinkle 1/2 that mix over the onion mix. (If you'd like to add meat place the already cooked meat on next.)

In the same saute pan cook spinach. Drain, and squeeze excess water from spinach out before placing 1/2 the spinach over the cottage cheese mix.

sprinkle 1 package of mozzarella cheese over spinach.

Open and drain the diced tomato's and place 1/2 that can over cheese.

sprinkle 1 cup Parmesan cheese over tomato's.

Open spaghetti sauce and pour 2 cups over the whole thing.

Repeat the above steps after the 2 cups of sauce sprinkle with cheese, and place foil over top. Bake covered for 25 min, then remove foil and bake for 15 more min.

I gave this a 5 out of 5 stars

Personal Comments:

This is my new favorite lasagna dish ever. I cook hot Italian sausage on the side, for those who like it. I'll take a few peaces but I just love this cheese Italian flavor, polenta popping lasagna. MMMMM my mouth is watering. I even fed it to my 1 yr old she couldn't get enough she ate it for lunch and dinner the next day.