Chicken Lazone

This recipe was a find on Pinterest. And it was an instant hit with my family. My husband may have mentioned that our daughter should learn it by heart. And so should you. 

Photo found here. 

Chicken Lazone

INGREDIENTS:

2 lbs of gluten free spaghetti

4 lbs boneless skinless chicken breasts, sliced into 1 inch thick slices

4 Tablespoons Olive Oil

4 Tablespoons of chicken broth

4 cloves of fresh garlic, minced

4 teaspoons of cornstarch

8 Tablespoons butter (divided)

4 cups heavy cream or Half/Half

4 tsp garlic powder

4 tsp onion powder

2 tsp chili powder

4 teaspoons Parsley

2 tsp pepper

2 tsp paprika

2 tsp salt

2 tsp Adobo 

HOW TO PREPARE:

1. In a large bowl, take your chicken and coat them evenly with all seasonings, set aside.

2. In large skillet, melt only HALF of the butter over medium  heat, add minced garlic, olive oil, chicken broth and the seasoned chicken, flipping to slightly brown both sides - ­heat until fully cooked.

3. Pour the half/half OR cream, cornstarch and remaining butter into the skillet, mix lightly until cornstarch is fully incorporated.

4. Add the remaining butter and mix until melted.

5. Reduce the heat and let simmer until the sauce thickens, about 5 minutes

6. In a large pot of salted water, bowl pasta until 'al dente' ­ drain well.

German Spaghetti

I got this recipe from my college roommate, Kristina. I've never seen another recipe like it since - quite different and quite tasty!

German Spaghetti:
1 pkg brown rice gluten free spaghetti
Bacon (use as much or as little as you like)
Eggs (I use 6-8)
1-2 cups shredded cheese
Parmesan cheese
Soy sauce

Boil the spaghetti, while it’s boiling, fry the bacon. Drain most of the grease. Leave bacon in the pan. Whisk eggs in a bowl and stir in cheese. Add egg/cheese mixture to bacon. Cook until eggs are almost cooked. Drain the spaghetti. Add noodles to the pan with eggs. Fry all together until the eggs are fully cooked. Add some parmesan cheese and soy sauce to taste.

Slow Cooker Spaghetti and Meatballs

My husband grew up on homemade spaghetti sauce. This recipe was a real winner! I stirred the pasta into the crockpot after both were done cooking. I found the recipe here: http://www.tasteofhome.com/recipes/slow-cooker-spaghetti---meatballs

Slow Cooker Spaghetti and Meatballs 

TOTAL TIME: Prep: 50 min. Cook: 5 hours YIELD:12 servings

Ingredients

1 cup seasoned bread crumbs (I used leftover GF breadmaker bread that I crumbled up with some Italian seasoning)

2 tablespoons grated Parmesan and Romano cheese blend

1 teaspoon pepper

1/2 teaspoon salt

2 eggs, lightly beaten

2 pounds ground beef

SAUCE:

1 large onion, finely chopped

3 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (6 ounces) tomato paste

6 garlic cloves, minced

2 bay leaves

1 teaspoon each dried basil, oregano and parsley flakes

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Hot cooked Gluten Free spaghetti

Directions

1. In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.

2. Place the first four sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.

3. Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).