Spicy Shrimp, Chicken, and Sausage Skilletini

Shrimp Chicken Sausage Skilletini

I was in the mood for the Spicy Skilletini at Johnny Carino’s, so I took some ingredients we already had and tried to make my own. If I remember correctly, it’s just spaghetti noodles, olive oil, shrimp, sausage, 1/2 of each of a red and a green bell pepper, 1/4 of an onion, minced garlic, leftover spaghetti sauce, Italian seasoning, crushed red pepper flakes, pepper, and maybe salt.

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No Noodle Vegetable Lasagna

Vegetable lasagna

My sister recommended this veggie lasagna recipe from A Year of Slow Cooking after she made it herself on her roommate’s crockpot and told me how much she enjoyed it. I salted the eggplant and squash and let out some of the water first, and I didn’t really measure the ingredients according to the recipe and just put in what seemed good. It turned out really well, and I would recommend it. Since we still have some vegetables left because I didn’t put it all in, I think I’ll add them to spaghetti, which I like a lot better with vegetables (and meat), too, now that I’ve tried it. Yay for learning to like vegetables. I think I’ve been doing pretty well so far. Oh yes, and I didn’t put the top layer of cheese on until five minutes before we were going to eat.

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A Little Italian

We went to the city for a little Italian food with my parents on Sunday. Cady is actually a little Italian herself. It’s definitely reflected in her favorite foods, but then again, who doesn’t love Italian?

“Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.”
Sophia Bush

Cady

Linking up today to:

and then, she {snapped}

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Slow Cooker Italian Herb Chicken

I got this recipe from the back of a McCormick’s slow cooker seasoning I saw at the grocery store, but it’s also listed on the website. It’s really good and really easy.

Ingredients:
2 1/2 pounds bone-in chicken parts
(I used chicken breasts)
1 package (8 ounces) fresh mushrooms, halved or sliced
1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning
2 cans (14 1/2 ounces each) stewed tomatoes, undrained
1 can (6 ounces) tomato paste

1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta, if desired.

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