Philly Eats Eats Magazine_#5

Reader’s Choice REcipes
Crock Pot Specials
We have had a lot of positive feedback with our recipes and
tips over the last few months. One of the best thing that we
have had is unsolicited recipes and now we have decided to
reward all of the fantastic people that have sent those recipes
to us.
Since our magazine title is growing across the country we
receive these recipes from all over the place and hey, a great
recipe is a great recipe.
This Month they are going to publish Crock Pot treats.
Slow Cooker
Lasagna
By. Patrice R. Wilmington, DE
Italian Chicken
in Cream Sauce
By. Mary T. Malvern, PA
INGREDIENTS
1.5 to 2 lbs of diced chicken breast
1 envelope Italian salad dressing mix
1/2 cup water
1 package (8 ounces) cream cheese,
softened
1 can condensed cream of chicken
soup, undiluted
1 Zucchini Diced
Handful of fresh Mushrooms
A couple of shakes of dried Oregano
Hot cooked pasta of course it wouldn’t
be Italian without it.
Preparation
1. Place all items in a large bowl and mike
together before the slow cooker. Combine
salad dressing mix and water; pour
over chicken. Cover and cook on low
for 3 hours. Remove chicken. Cool
slightly; shred meat with two forks. Return
to slow cooker.
2. In a small bowl, beat cream cheese and
soup until blended. Stir in mushrooms,
oregano, and zucchini. Pour over chicken.
Cover and cook until chicken is tender,
1 hour longer. Serve with pasta or
rice. If desired, sprinkle with parmesan
cheese. Yield: 6 servings.
INGREDIENTS
2 containers ( 15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1 pound of fresh spinich
2 tablespoons of oregeno
1 tablespoon of minced garlic
2 jars of pasta sauce if you don’t make your own
12 lasagna noodles, uncooked
Prep Time : 20 Min
Ready in : 5 Hr 20 Min
Cook Time : 5 Hr
Servings : 8
Preparation
1. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan,
eggs, spinach and spices. Mix in medium bowl;
set aside.
2. Spread 1 cup Pasta Sauce in 6-quart slow cooker.
Layer in 4 lasagna noodles, broken to fit, then 1 cup
Pasta Sauce and 1/2 of the ricotta mixture; repeat.
Top with remaining 4 lasagna noodles and 2 cups
Pasta Sauce. Reserve remaining Pasta Sauce. Cook
covered on LOW 5 to 6 hours.
3. Sprinkle with remaining cheeses. Cover and cook
an additional 10 minutes. Let stand 10 minutes
before serving. Serve with remaining Pasta Sauce,
heated.
Tortilla Soup
By. David P Freehold, NJ
Ingredients
3 boneless chicken thighs
10-ounce can diced tomatoes with green chiles
1 can of black beans
1 1/2 cups chicken broth
1 cup water
1 red onion, finely chopped
4 garlic cloves, finely minced
1 jalapeno, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
Juice of 1/2 lemon
25 tortilla chips
3 tablespoons finely chopped fresh cilantro
Shredded Monterey Jack cheese for serving
Preparation
1. Place the chicken, tomatoes (and juices), beans, broth,
water, onion, garlic, jalapeno, cumin, and chili powder
in a slow cooker. Cover and cook on high for 3 to 4
hours or on low for 6 to 8 hours.
2. Uncover the slow cooker and use tongs to remove the
chicken from the pot. Once cool enough to handle,
shred, then return the meat to the pot. Stir in the lemon
juice. Crumble a few tortilla chips into each bowl
and cover with some soup. Serve sprinkled with cilantro
and grated cheese.
44 Philly Eats Magazine #5 issue
#5 issue Philly Eats Magazine 45