42nd Recipe Street

Source: http://www.geniuskitchen.com/recipe/homemade-rice-a-roni-24476

2 lbs Boneless Skinless Chicken Breast
Seasoned Meat Tenderizer
1 T Minced Garlic
2 T Butter
1 T (.5 oz) Olive Oil
1 (7oz) PKG Fideo 
1 Onion, Chopped
2 C Rice
1 t Garlic Powder, to taste
1 t Kosher Salt, to taste
1/2 t Black Pepper, to taste
Cayenne Powder, optional to taste
4 C Chicken Stock

Cut chicken into bite size pieces. Season with the meat tenderizer. Melt butter in a large, deep skillet. Add garlic and chicken. Cover and cook until mostly done. Remove lid from pan, turn up heat and cook until all liquid has evaporated and chicken is golden.

While chicken is cooking, heat olive oil in a large sauce pan or dutch oven. Saute onion and fideo until golden. And rice, garlic powder, salt, pepper, cayenne (optional), and chicken stock. Cover and simmer until rice is done.

Combine rice and chicken. Mix well.

Source: https://slowcookergourmet.net/slow-cooker-veggie-pot-pie/

6-7 Cups Frozen Veggies (I used Corn, Fiesta Blend Veggies, and Potatoes)
16 oz Chicken Broth
1/4 C Flour
1 t Garlic Powder
1 t Kosher Salt
1 t Black Pepper
1 lb Boneless Skinless Chicken Breast
1/4 C Water
1/4 C Cornstarch
1 Pie Crust
Cheese to taste

Put veggies in the bottom of a slow cooker. Add in flour, garlic powder, salt, and pepper. Mix well to coat. Stir in broth and until well mixed with flour. Add in chicken and cover it with the veggie mix. Cook on high for 4 hours. Pull out chicken and shred.

Mix together cornstarch and water and then stir in with shredded chicken and veggies. Transfer to a pie plate and cover with pie crust.

Bake according to pie crust directions until golden. Top with cheese.

Source: https://tasty.co/recipe/slow-cooker-butter-chicken

1 Single Serving Container Plain Nonfat Yogurt (not greek)
1 (6 oz) Tin Tomato Paste
1 (13.5 oz) Tin Light Coconut Milk
1 T Curry Powder (Madras Hot works OK)
1 T Garam Masala
1 T Chili Powder
1 T Minced Garlic
1 lb Boneless Skinless Chicken Breasts
1 Stick (8 T) Butter
Hot Cooked Rice

In the bottom of a crockpot combine yogurt, tomato paste, coconut milk, curry powder, garam masala, chili powder, and minced garlic. Whisk together until smooth. Add chicken breast, making sure that they are covered in the sauce. Place the stick of butter on top.

Cover and cook on high for 4 hours. Pull out chicken breasts and shred. Mix sauce well to incorporate melted butter. Add in shredded chicken and mix well again. Serve over rice.

Source: http://allrecipes.com/recipe/228873/parmesan-brussels-sprouts/

1 (9 oz) PKG Shaved Brussels Sprouts
1 T (.5 oz) Olive Oil
Salt and Pepper, to taste
2 oz Shredded Parmesan

Preheat a pan for 5 minutes on just over medium heat.

Combine olive oil and sprouts in a large ziplock bag. Shake well to coat. Transfer to pan and season with salt and pepper. Saute over medium high heat until they start to caramelize and stick to the pan. Turn off heat and stir in Parmesan.

1 oz = 49 Calories

Source: http://www.recipetineats.com/crispy-oven-baked-chicken-wings-honey-garlic-sauce/
WARNING: do not use skinless thighs, since there is nothing to crisp up that way. 

2 lbs Skin on Thighs, or Wings/Drummies.\
2 T Baking Powder
1/2 t Salt

Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F.
Rinse and pat chicken dry. Put in ziplock bag with baking powder and salt. Shake to coat.

Line a cookie sheet with foil, then place a cooling rack on top. Spray with pam and then put the chicken on top.

Bake on lower rack at 250F for 30 minutes. Transfer to top rack and bake at 425F for 40 minutes.

Source: https://www.cookingclassy.com/slow-cooker-creamy-tomato-basil-tortellini-soup/

Note: The original recipe called for heavy cream, but I forgot to put it in. It was fantastic without the extra calories so I'm leaving it as is without the heavy cream.

2 Carrots, Diced
1 Small Onion, Diced
1 T (.5 oz) Olive Oil
1 t Minced Garlic
42 oz Finely Chopped Tomatoes 
16 oz Vegetable Broth
1 T Basil
1 Large Bay Leaf
1 T Sugar
1 (20 oz) Bag Frozen Tortellini
Salt and Pepper to taste
Parmesan Cheese, Optional

Saute carrots and onion in olive oil until tender. Stir in minced garlic and cook a little longer.

Combine tomatoes, broth, basil, bay leaf, and sugar in crock pot. Cook on low for 6-7 hours or HIGH for 3-31/2 hours. Discard bay leaf if desired.

Stir in tortellini and cook on HIGH heat another 15-30 minutes or until heated through.

Serve with Parmesan cheese on top.