Slow Cooker Sunday: Chicken Alfredo Lasagna

Happy Sunday...oh wait, it's Monday. Yes, I was completely confused yesterday on what day it was (thinking it was Saturday even at 10:45pm), so needless to say this is getting out today, on the real Monday!

Don't forget to grab a button and link up! Comment below if you link up so I can stop by your blog! And remember to check out The Winking of an Eye for another Slow Cooker Sunday recipe!

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Today's recipe, Chicken Alfredo Lasagna, comes from 365 days of Slow Cooking's website.

I must first apologize for the lateness of my post and then apologize because there is NO picture. I was late coming home from work and our lovely guests had already arrived so we dished, served and ate...and forgot pictures! Oops! *I will make this again and update with a picture*

I will post the recipe as found on the website and list my changes in red.

Chicken Alfredo Lasagna

6 Lasagna noodles, uncooked (I used 9)

16 oz jar Alfredo Sauce

2 Tbsp water

3/4 c. Chicken, cooked and diced (I used 1 1/2 c)

8 oz Cottage Cheese (I used 10-12 oz)

1 c. Mozzarella Cheese, grated (I used 1 1/2 c)

Break 2-3 noodles to fit into the bottom of your slow cooker. Layer a third of the Alfredo sauce, 1 Tbsp of water, and half of the chicken over the noodles. Spread half of the Cottage cheese (4-6 oz) and sprinkle a third of Mozzarella cheese over the meat layer. Add another layer of noodles. Repeat...Layer a third of the Alfredo sauce, 1 Tbsp of water, and remaining chicken over the noodles. Spread half of the Cottage cheese (4-6 oz) and sprinkle a third of Mozzarella cheese over the meat layer. Layer remaining noodles, sauce and Mozzarella. Cover and cook on low heat for 4-5 hours. Do not cook more than 5 hours. 

Sides:
For side dishes we added Garlic Bread and a Spinach salad. We had Cake Cones for dessert!

Review: 

We LOVED this recipe! My husband is not a fan of red sauce so this was perfect! It serves 5. We had 4 adults get seconds and our little man didn't eat too much because he was distracted. You could easily double this recipe and still have room in the slow cooker. Not sure if that would adjust your cooking time though. Super easy, kind of healthy (minus the Alfredo sauce), family friendly meal that we WILL be making again! 

Enjoy!

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Slow Cooker Sunday: Hawaiian Chicken

Sorry everyone I am a day late on the Slow Cooker Sunday! I decided to take an impromptu trip North to my parent's house for Easter which meant I wasn't around my computer to get this posted until now! 

A few things have changed with Slow Cooker Sunday...want to see?! 

We now have a button!! Yep, that's right! Emily, from The Winking of an Eye, created a lovely button for our Slow Cooker Sunday! So if you want to join in on the fun, grab the button and link back to my blog. Make sure to leave a comment letting me know you are joining in so I can check out your recipe! 

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Now on to this week's recipe...Hawaiian Chicken. (serves 4)

The original recipe can be found here.

I was a little nervous to try this recipe because I don't like warm Pineapple...or so I thought. This recipe was so good! My husband loved it! The first words out of his mouth were "hmmm, oh man, this is so good!" Yep, it was that good! This recipe is super easy to make!

Ingredients:

6 Boneless, skinless Chicken Thighs, trimmed

1/4 c. Flour

1 (20 oz) can Pineapple rings (juice reserved)

1/4 c. Soy Sauce

1 Tbsp. Worcestershire Sauce

1/4 c. Brown Sugar

1 Tbsp. Lemon Juice

1 tsp. Garlic Powder

1 Tbsp. Quick Cooking Tapioca

1 Tbsp. Apple Cider Vinegar

1 Green Bell Pepper, diced (Optional) I didn't add this.

Directions:

1. Coat the Chicken thighs in the flour and place in the slow cooker. 

2. Combine 1/2 c. of the reserved Pineapple juice, Soy sauce, Worcestershire sauce, Brown sugar, Lemon Juice, Garlic powder, Tapioca and Apple Cider Vinegar. Pour over Chicken. 

3. Top the Chicken and sauce with the Pineapple rings. 

4. Cover and cook on low for 4-6 hours. Add in the green peppers and cook for another 30 minutes on high (without lid).

5. Serve over rice! 

Enjoy!

Linking up at: C.R.A.F.T., Tough Cookie Mommy, Tip Junkie, Chef in Training, Our Delightful Home, Not Just a Housewife

Easter Egg Wreath

I love hanging wreaths on my front door for the different holidays, however that can get very expensive, so I decided to start making them! You can read about the Lemon wreath here and my Coffee Filter wreath here. 

Now on to my Easter wreath....

This project cost me about $5. Here is the break down...

$1- Wood wreath- Dollar Store {I already had this on hand}

$1- 18 count, Small eggs- Target $ section

$1.99- 48 count, Large eggs- Target Easter section

$1- Teal Paper Shred- Target Easter section {didn't even use half the bag}

Ribbon {had it on hand}

Hot Glue Gun/sticks {had it on hand}

*If you want to make one for next year wait until Sunday or Monday to buy your eggs/shred and you will pay even less than that! 

This project was pretty easy but did take a little time. So grab your glue gun and turn on Netflix (I watched Clean House while I made mine!)

Start with your wood wreath. Tie some ribbon on top or fish line. I used a light purple ribbon. I first tied my ribbon around the wreath nice and tight, then tied a second piece the other way so it would lay flat against my door. 

Next take your large eggs and start hot gluing on the top and work your way around. I started in a pattern and by the end it didn't really matter. 

{first layer done}

Then I went on the outside with the smaller eggs and worked my way around, filling in any big gaps. 

After that layer was done I took the large eggs again around the inside. 

{here it is with all three layers of eggs}

I thought about just leaving it but didn't LOVE it, so I grabbed the shred for E's Easter basket and started filling that into the gaps and to cover up the hot glue. 

As you can see the shred is out of control so I went around and trimmed it all down until it was the length I liked it at! *Warning: if you have a cat as crazy as mine he might start attacking it*

After trimming the shred pick out where you want it to go...

Happy Easter!

I am linking up at these parties: Tatertots & Jello, Simply Sweet Home

Slow Cooker Sunday: Salsa Chicken

Today is the third edition of Slow Cooker Sunday! Emily from The Winking of an Eye is joining us again with a Breakfast recipe, so hop on over and show her some love!

This weeks recipe is SO easy!! And we know I love EASY!

Salsa Chicken

6 Skinless, Boneless Chicken Breast*

1 Package Taco Seasoning

16 oz Salsa
1 can of Black Beans

*You could do more or less Chicken Breast*

Place the frozen Chicken Breast in the Slow Cooker and cover with the Taco Seasoning and Salsa. Cook on low for 6-8 hours. Periodically, because I was home, I would break up the Chicken (after it was mostly cooked) with a fork! In the end it was completely shredded. You could skip this step and just shred it at the end as well. We served this over Rice the first night and in tacos for lunch the next day. 

This meal is kid friendly. 

Enjoy! 

Have you been using your Slow Cooker lately?

Linking up to: Junk in their Trunk, Somewhat Simple, Fireflies and Jellybeans, Delightful Order, The How to Mommy,