Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Crockpot Chicken Brocolli Noodles
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My daughter became obsessed with this dish when she first ate it at my sister’s house. It turns out that it was a variation of a Weight Watcher’s recipe that is usually served over noodles…a chicken stroganoff. My sister added a veggie and stirred the cooked noodles into the crockpot mixture.
I found an original recipe that used butter and condensed chicken soup, but they are left out of this adaptation. I am not sure if my sister changed the recipe or if I did not remember her directions accurately, but this version is really tasty anyway. I use brocolli and mushrooms every time I make it. When I want a complete stand-alone meal, I also add frozen carrots. I also make it using non-dairy “cream cheese” for my dairy-allergic husband. (Okay, technically I split off a serving or two for him before adding the cheese as I am not a fan of the soy-based cream cheese and I try and control the amount of soy I serve my daughter).
I probably should note that not everything is cooked in the crockpot…the noodle and the veggies are cooked seperately in a pot of boiling water. It still is a super easy and fast meal to prepare with the crockpot doing all the heavy lifting.
Crockpot Chicken Brocolli Noodles
October 19, 2016
Ingredients
- 2 - 3 skinless, bonless chicken breasts
- 1 packet dry Italian dressing mix
- 4 oz.+/- low sodium chicken stock
- 8 oz. American Neufchâtel or cream cheese
- 6 oz. wide, dry noodles
- 1 pkg. frozen brocolli
- 1 pkg. frozen carrots, if desired
- 1 sm. can/jar sliced mushrooms or sauteed fresh mushrooms, if desired
- salt, to taste
Instructions
- Cut up chicken breasts into pieces, or leave whole if desired, and place in a crockpot.
- Add Italian dressing mix and enough chicken stock to cover bottom of crock, but not exceed 1/3 of the height of the chicken pieces.
- Close crockpot lid and cook on low for 4-6 hours for cut pieces(high for 2-3 hours) or on low for 6 -8 hours for whole split breasts (high for 4 - 6 hours) until chicken reaches safe temperature on an instant read themometer.
- Place water in a large pot on high heat and bring to a boil following noodle package directions.
- Add salt to the water before adding the noodles.
- Add frozen vegetables to water to time the vegetables and noodles being done at the same time according their package directions.
- Drain noodles and vegetables.
- Add cream cheese to cooked chicken in the crockpot.
- Add mushrooms and drained noodles/vegetables.
- Serve warm.
Notes
American Neufchâtel can be grainy and not as smooth as cream cheese.
It has less fat than cream cheese, but the creaminess and flavor is a little different depending on the brand.
French Neufchâtel is not the same and can't be effectively subsituted.
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