This recipe was really good. I served it over pasta. In place of the wine I used chicken broth.
Angel Chicken...slow cooker
http://cleverlyinspired.blogspot.com/2011/02/angel-chickenslow-cooker.html

You will need
4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta


melt butter in a saucepan....

add in italian dressing packet

stir in soup , wine and cream cheese until it combines and melts

cut up mushrooms (I used all button...because I had them)

mixture is combined...

place mushrooms on the bottom of slow cooker...top with chicken....pour sauce on top...
close top and cook on low for 5 hours.

Stuffed spaghetti squash

This recipe was delicious. I filled mine with ground bison, onion, garlic, squash, tomatoes, Italian tomato sauce, bread crumbs, mozzarella and parmesan.

Stuffed Spaghetti Squash

http://www.sweettoothsweetlife.com/2011/04/25/sensational-stuffed-spaghetti-squash/

Recipe by Courtney

Ingredients:

* 1 spaghetti squash, cut lengthwise
* 1/2 tbsp extra virgin olive oil
* 1/2 tsp minced garlic
* 1/2 cup diced onion
* 2 celery stalks
* 4-5 baby carrots (or one carrot)
* 1/2 cup peppers
* 2 slices turkey bacon
* 1/2 cup each, zucchini & yellow squash
* 1 cup fresh spinach leaves
* 1/2 cup Italian-style diced tomatoes
* 1/4 cup breadcrumbs
* 3/4 cup marinara sauce
* 3 tbsp Chavrie goat cheese
* 1/2 cup reduced-fat mozzarella cheese
* parmesan cheese
* Salt, pepper, dried basil, or any other spices you enjoy

Directions:

Preheat oven to 375F. Halve the squash length-wise and scrape out the seeds. Place the halves of the squash in a large pot of boiling water for 10-15 minutes. Set aside to cool.

In a large skillet, sauté the garlic and onion in olive oil. Add celery, carrots, peppers, and turkey bacon softened. Add zucchini, squash, tomatoes, and spinach and cook an additional 5 minutes.

Scrape the meat out of the squash and place in a large bowl. Add the sauteed veggies, breadcrumbs, marinara sauce, goat cheese, and spices. Mix and return the mixture to the empty squash halves. Top with extra marinara, mozzarella, and parmesan cheese. Bake until the top is bubbling and melted. ENJOY!

Granola Bars

I love this granola bar recipe. I adapted it from a few recipes I found:

Ingredients:
2 1/2 C. quick oats
1/2 C. Rice Krispies
1/2 C. semi-sweet chocolate chips
1/2 C. brown sugar
1/2 C. canola oil
1/4 C. honey
1 egg


Directions:
Mix all ingredients (except for the chocolate chips). Once everything is combined gently fold in the choco chips.

Press the mixture into a baking pan lined with parchment paper.


Bake at 350 for about 20 minutes. Check them at 15. When they're slightly golden they're done. Let them completely cool then cut into bars.

Oven Egg Omlet

This was really good. We had it for dinner last week. I used bacon, cheese and green onion.
Oven Omelet Roll

1 cup milk
1/4 cup cornstarch
10 large eggs
1 tablespoon Dijon mustard
salt and ground pepper
3/4 cup cooked ham, sausage, or bacon
1 1/2 cups shredded cheddar
Preheat oven to 350 degrees. Line bottom of a jelly roll type pan with parchment paper, leaving a 1-inch overhang on the two shorter sides. Grease parchment paper. Do not skip the parchment paper on this recipe. You need it to roll the omelet.
In a bowl, whisk together milk and cornstarch. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle meat over top in an even layer.
Bake until edges of omelet are set, 15-18 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 additional minutes.
Beginning at one shorter end, lift parchment, and roll up omelet tightly,
peeling back parchment as you go.
Slice and serve.