Chicken Tettrazini

8 oz. linguine

2 cups cooked chicken

6 Tbsp. butter

6 Tbsp. flour

1 tsp salt

1 can chicken broth (I've used chicken bouillion cubes--works great too)

1/4 cup water

1 cup heavy cream

8 oz. sliced mushrooms

1/2 cup sliced almonds (toast them in oven for a few minutes)

1/3 cup parmesan cheese

Melt butter in a saucepan over medium heat. Add flour slowly while continuing to stir---stir constantly over heat for one minute. Gradually add cream, stirring constantly. When smooth, add broth and water. Cook for a few minutes till it starts to thicken (will not get really thick). Add mushrooms, almonds, parmesan cheese, salt, pepper and chicken. You can alternate layers of noodles and sauce in a baking dish but I just stir it all together and then pour into a 9*13 baking dish. Bake at 375 for about 20 minutes.

**Adding some garlic to this dish would be yummy...it's like a chicken alfredo but with mushrooms and crunchy almonds--you have to include the almonds or it just doesn't feel right! 

A breakfast fave

Oatmeal (regular oats) topped with a sprinkling of brown sugar, 

raisins/craisins, 

chopped strawberries, 

chopped pecans, 

and drizzled with real cream.

Now that's a great way to start a day!

Shredded Beef Sandwiches

So dang easy!

3 lbs. beef chuck roast

1/2 large onion, chopped

1/4 cup vinegar

1 clove garlic, minced (I used more)

1-1 1/2 tsp salt

1/2 tsp pepper

Place meat in slow cooker. Top with onions. Combine vinegar, garlic, salt, and pepper. Pour over meat. Cover. Cook on low 8-10 hours or high 5-6 hours. Shred meat (you can drain the broth to save for dipping, or shred the meat and combine it with the broth--I like it combined because it keeps the meat moist).

I usually add bbq sauce to it after I shred it, and then pile it on top of buns sandwich-style. That's Geoff's favorite way. I think it still makes good sandwiches without the bbq sauce too. 

Original recipe is from "Fix-It-and-Forget-It-Entertaining"