Chocolate Pudding Pop

This is just a fun summer treat that is easy enough for kids to help with!

Submitted by: Jessica

4 stars

Ingredients:

• 1-3.9 oz package instant pudding 
• 1 1/2 cup milk (2% or higher is the best)
• 2 cups cool whip

Directions:

1. Dissolve pudding in milk
2. whip in the cool whip
3. Spoon into dixie cups (I used 5 oz cups but 3 oz would be fine too)
4. insert popsicle stick
5. Freeze. Be sure it is completely frozen or it won't hold it's shape when you take it out of the cup.

This is what it looks like 2 hours later, right out of the freezer:

Slide the cup off. Sometimes you'll just have to rip it off.

And enjoy!

Creamy Tuscan Pasta Sauce

This recipe didn't call for chicken but we are trying to have protein at every meal, so I added it to the sauce and it was delicious. You can leave out the chicken or add it or any other meat if you'd like!

Submitted by: Jessica

4.5 stars

Ingredients:

• 4 tablespoons butter
• 4 cloves garlic, finely minced 
• 1/2 tablespoon dried basil
• 8 ounces cream cheese, softened 
• 8 ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 tsp ground black pepper
• 1/2 tsp salt, more to taste if needed
• diced fresh tomatoes and fresh basil for topping (optional)

Directions:

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. 
3. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles

This picture isn't very appetizing. I think it's because I used wheat noodles and the colors kind of blend. They recommend bow-tie pasta with this dish.

Slow Cooker Chicken Gyros

I found this recipe from Six Sisters' Stuff. These were pretty good, but I LOVE gyros with lamb so it was hard not to compare these to that. Still worth making though! I love crock pot meals!

Submitted by: Jessica

4 stars

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 3 gloves garlic, minced
• 1/4 cup lemon juice
• 1 onion, diced
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 1 teaspoon oregano
• 1/4 teaspoon allspice
• 1 teaspoon lemon pepper
• more ingredients in bold in the directions

Directions:

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pita bread, sliced tomatoes, sliced onion, sliced cucumbers, lettuce, and tzatziki sauce.

Tzatziki Sauce

This sauce is great with gyros or a topping on fish!

Ingredients:

• 32 oz plain yogurt
• 1 cucumber
• 3 cloves garlic, crushed
• 2 tsp red wine vinegar
• 1 tsp lemon juice
• 1/2 tsp dill weed
• salt, pepper, and oilve oil to taste

Directions:

1. strain yogurt using a cheesecloth over a bowl (if you don't have that, a strainer lined with a coffee filter will work) for a couple of hours, or even overnight. I didn't do this because I didn't plan ahead, she said it makes a huge difference but I thought it was still pretty good!
2. Shred or grate the cucumbers and blot them with a paper towel to get rid of as much moisture as possible.
3. Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add salt and pepper to taste. Keep in fridge until ready to serve. (let the flavors come together for 30 minutes before serving). 
4. Drizzle a little olive oil over top before serving.