Thai Chicken with Peanut Sauce

1 1/2 lb raw chicken, cut into 1/2 in pieces
1 red bell pepper, cut into short thin strips
1 c. chicken broth
1/4 c. soy sauce
1/4 c. lime juice
3 cloves garlic, minced
3/4 tsp. red pepper flakes
2 T. cornstartch
1/3 c. creamy or chunky peanut butter
Rice, cooked
3/4 c. peanuts or cashews chopped
3/4 c. cilantro chopped

Place chicken, bell pepper, broth, soy sauce, garlic, and red pepper flakes in slow cooker. Cover and cook on low for 3 hours. Mix cornstarch with warmed lime juice in small bowl until smooth. Turn slow cooker on high. Stir in peanut butter, and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over rice and top with nuts and cilantro.

Spinach Artichoke Pasta

8 oz. pasta, cooked according to package instruction
2 chicken breasts, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokesin water, loosely chopped (I used about 2 cans)
1 C. packed chopped spinach (I used about half of this)
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated (Save some to sprinkle on top)
2 T. hot sauce (I skipped this one)
salt & pepper

1. Cook pasta, drain and set aside.

2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.

3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.

4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.

5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.

6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste. Mix in cooked pasta.

7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 for 20 min.

Oreo Cookies

Brace yourself, these are tough :)

Cookies
2 boxes devils food cake mix
4 eggs
1 cup oil (I use a little less, about 3/4c)

Mix together and roll into small balls. Bake at 350 degrees for 6-8 min.

Frosting
8oz cream cheese
1/2c butter
2-3 cups powdered sugar
1 tsp vanilla

Parmesan Red Potatoes

8+ red potatoes cut in half
6 T butter ( I use a little less)
3 T grated Parmesan Cheese (I use a little more)

Melt butter in pan. Sprinkle cheese. Place raw sides of potatoes down.

Bake @ 400 degrees for 40-45 min.

Chicken Pitas

cooked chicken breasts
mozzarella cheese
grapes
cucumbers
toasted slivered almonds

Toss together with poppy seed dressing and stuff into warmed pitas.