Pesto-Chicken Penne

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat.
2. Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Crockpot Oatmeal

Overnight Apple Oatmeal

 

Ingredients

• 2 tbsp butter
• 4 medium apples, peeled and diced  (I like using a quart of my canned apples for ease)
• ¾ cup brown sugar
• 2 tbsp cinnamon  (I use closer to 1TBSP, just my taste preference)
• 2 cups old fashioned oats
• 4 cups water or 3 cups water and 1 cup half and half  (I do 3 cups water and 1 cup milk)

Instructions

1. Break up the butter into small pieces and drop it all around the bottom of a slow cooker. While doing this, wipe down the sides of the cooker with a pat of butter to keep from forming a "crust" along the edges.
2. Cover butter pats with diced apples.
3. Sprinkle cinnamon across the apples
4. Pour sugar over the apples and cinnamon
5. Cover with two cups of oats
6. Gently pour in 4 cups of water, or 3 cups water and 1 cup half-and-half
7. DO NOT STIR
8. Place on low setting and cook overnight, 8-10 hours.