Jugo de Avena - Dominican Oatmeal & Milk Juice

Those of you who are my friends on Facebook know that tomorrow The All-Star's school is celebrating "Healthy Snack Day" and the kids were asked to bring in the family's favorite healthy snack.

If we're Facebook friends then you also are probably VERY aware that we do not do "healthy" so this was a difficult task.

We settled on our favorite beverage snack which is about as "healthy" as we get. This is a traditional Dominican drink, many of their equivalent of the US food trucks sell various versions of this drink along with their food.

Jugo de Avena (Oatmeal & Milk Juice)
recipe from http://www.dominicancooking.com/

The Line Up
2 c orange juice
1/2 c sugar
2 c of water
1 c of oatmeal
4 c of evaporated milk (regular, vitamin D added variety)
2 1/2 c of ice cubes

The Game Plan
Mix the milk and sugar to taste. Put in the freezer until very cold
Soak the oatmeal in the water for about 30 minutes (if you use quick/instant oats you can skip this step)
Blend the oatmeal and sift, reserving the liquid, discarding the "pulp"
Add the ice and the milk and stir
Serve immediately

Coach's Post Game Conference
All I can say is MMmmmmmm.... Que rico! This is so rich, sweet AND filling! We love it, Catcher doesn't follow this recipe (he doesn't follow ANY recipe for anything he makes) but this is close enough to what he does I'm sure you'll be plesantly pleased as well!

Final Score
Coach - Home run
Catcher - Home run
The All-Star -  Home run

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Beef and Mushrooms

On football nights Team Matos needs something that can either be ready quickly, or doesn't require much attention (ie slow cooker meals!). Tonight we went with the slow cooker it is always easy enough to throw that on during the day and have it ready when practice is over. Tonight was a beef night (or so I thought... read on)

Beef and Mushrooms
Fix it and Forget it Cookbook
The Line Up
1 1/2 lb stewing beef cubed
4 oz can mushroom pieces (drained, save liquid)
1/2 clove garlic minced
3 TBSP shortening
1 c hot water
2 tsp sugar
1 tsp dried basil
1/2 tsp salt
3/4 c sliced onions
1 beef bouillon cube
8 oz can tomato sauce
2 tsp Worcestershire sauce
1 tsp dried oregano
1/8 tsp pepper

The Game Plan
Brown meat, mushrooms, garlic and onions in shortening in skillet.
Dissolve bouillon cube in hot water, add to meat
stir in mushroom liquid and rest of ingredients. Mix well. Pour into slow cooker. Cover. Cook on high 3 hours or until meat is tender.
Serve over cooked noodles, spaghetti or rice

Coach's Post Game Conference
Ok - lets start off with how I changed the recipe
1) I forgot the garlic
2) I didn't save the mushroom liquid, so I put in 1/2 a can of white wine left from last night's broccoli
3) I put in 1/2 of a decent size yellow onion
4) I grabbed two pieces of meat from the freezer and cubed them myself. 1 piece was 1/2 of a London Broil from the Szechuan Beef and the other was what I thought was a roast. Apparently it was a pork shoulder so we had beef AND pork in tonight's dinner.
I could totally see this recipe over something like a spaghetti squash as well.

Final Score
Coach - Home Run
Catcher - Stand up Home run
The All-Star - claims it's 20 stars... I'm not sure how to translate that into extra base hits so we'll leave it at that! (oh... AND... he didn't complain about it having fungus in it!!)

***edit - please see label disclaimer in "True Confessions" - 11/7/2013

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***NEW*** Fun stuff for the blog

Wanted to share with everone some exciting stuff happening at Home Plate.
1) There is now an option to subscribe and recieve blog updates in your e-mail!! (I hope it works)
2) Come visit at "Fan Chatter" a discussion board specifically for the Fans at Home Plate. Share your own favorite hits, let us know how you've changed up one of our hits, let us know what kind of recipes you'd like to see. Just general discussion for a good time!

Both are located on the right column of the page.

We hope you're enjoying Home Plate, please be sure to share it with your friends!!

**edit - fan chatter discussion board has been discontinued ** 11/7/2013

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Braised Porkchops in Sour Cream Sauce & Broccoli Braised in Wine

I decided to try two new recipes tonight and pork was the meat of the day.

Braised Pork Chops in Sour Cream Sauce

The Line Up

6  (4 oz) boneless pork loin chops

1/4 tsp salt

1/8 tsp pepper

3/4 c beef broth

1 TBSP barbeque sauce

1/3 c evaporated milk

1/3 c nonfat sour cream

3 TBSP all purpose flour

The Game Plan

Sprinkle pork chops with salt and pepper. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cover and cook 2-3 minutes on each side or until golden brown.

In small bowl, combine 1/2 c of the broth and the barbeque sauce, mix well. Pour over pork chops; cover tightly. Reduce heat to medium-low; simmer 5-10 minutes or until pork is no longer pink in center. Remove pork chops from skillet; cover to keep warm.

In same small bowl, combine remaining 1/4 c broth, evaporated milk, sour cream and flour; beat with wire whisk until smooth. Pour into same skillet, cook and stir over medium heat for 2-4 minutes until bubbly and thickened.

Serve sauce over pork chops

Broccoli Braised in Wine

The Line Up

1/4 c olive oil

1 tsp finely chopped garlic

5-6 c fresh broccoli (about 2 lbs including stems)

1 1/2 c dry wine

1/2 tsp salt

freshly ground black pepper

The Game Plan

In a 10 or 12 inch skillet, heat oil very hot. Remove skillet from heat and add garlic. Stir for 30 seconds. Return skillet to moderate heat and toss the broccoli in the oil until well coated. Add wine, salt and pepper and simmer, uncovered, for 5 minutes, stirring occasionally.

Stir the skillet and simmer for another 15 minutes, or until broccolis is tender. To serve, remove the broccoli to a heated serving dish with a slotted spoon. Boil the liquid remaining in the pan over high heat until reduced to about 1/2 c. Pour over broccoli

Coach's Post Game Conference

Well... let's call tonight's dinner a pre-season game. The score doesn't REALLY matter, what matters is that it was a learning experience and we'll get better for the next game. Right? That's what is important.

To say tonight's dinner was a home run would be a stretch. I've got to sit down and reivew the plays and figure out what went wrong. On paper it looked good. However, when it was done the predominant flavor was the flour. What we could taste behind the flour tasted like it would have been really good but we just couldn't get past the flour taste.

The broccoli, on the other hand... two out of three team members really enjoyed

Final Score

Coach - pork chops - double

             - broccoli - triple

Catcher - triple

The All Star - pork chops - triple

                     - broccoli - double

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Beef and Mushroom Melts

Remember this? True Confessions? Remember when I said that I am NOT a cook? I guess then, that it should go without saying then that I am definitely NOT a gourmet fancy schmancy cook.  Tonight's dinner was one that most probably consider very basic, yet we hadn't had it until I ran across a recipe for it. We've now had them a couple times in the past few months.

Beef and Mushroom Melts
The Line Up
1 lb extra-lean ground beef
2 TBSP finely chopped onion
2 tsp Worcestershire Sauce
1 (4 oz) can mushroom pieces & stems (drained)
1 c shredded Swiss cheese
1 loaf (14 oz) baguette-style French Bread (about 16" split lengthwise)
1/2 c shredded Swiss cheese (I used Daiya swiss slices for dairy free)
**update** - 1 package Lipton Onion Mushroom Soup mix

The Game Plan
Heat oven to 450. Line cookie sheet with foil. In 10" non-stick skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is throughly cooked; drain. Stir in Worcestershire sauce, mushrooms and 1 c cheese.
Spoon beef mixture evenly onto baguette halves, spreading mixture to edges. Cut each half into 3 sections. Place sandwiches in pan; cover with additional foil.
Bake 15 minutes. Remove cover; top with 1/2 c cheese. Bake 5 minutes longer or until cheese is melted.

Coach's Post Game Conference
Ok, the first time I made these sandwiches, we all thought they were really good but that they needed "something." For The All-Star that "something" would be to NOT have mushrooms... we all know how he feels about my absolute favorite addition to just about everything I make. For Catcher and I... we couldn't figure it out.
Tonight, I tried a few things differently... I added more onion (a whole small yellow onion)... I added salt (usually if a recipe doesn't specifically call for it, I don't add it)... I added more Worcestershire sauce (not much, but a bit more... like an additional tsp)
I think the best idea for a little "something" would have been to add mayonnaise to the sandwich just before serving. Unfortunately... we didn't have any in the dugout tonight. Catcher added ketchup, but that just didn't seem right for me.
So I'm asking YOU... how would you doctor up this recipe? What would YOU add to give it just a bit more flavor?

Final Score
I think we would all give this a double... a good hit, but not exactly something that's going to score a run.


***UPDATE*** 11/13/2012
I've now made this several times and we've decided that the "something" that has been missing is LIPTON ONION & MUSHROOM SOUP MIX - once that has been added the recipe has been a home run each time!!

***Update*** 11/7/2013
I am happy to report that I have continued to make this even into our new dairy free season. And it continues to be a hit!

***edit - Please see label disclaimer in "True Confessions"- 11/7/2013

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Chicken Alfredo

Team Matos loves eating at Olive Garden, but obviously it's not something we can do regularly. Our absolute favorite thing is their alfredo sauce. I mentioned this a couple weeks ago and a friend of mine, The Mighty Casey who shared his recipe for alfredo with me recently. He said it was very close to Olive Garden's alfredo, so I was eager to give it a try.  So eager, infact that I forgot to take a picture of the dish the first time around!

Chicken Alfredo
The Line Up
1 pint heavy (whipping) cream
1 stick REAL butter
1 tsp garlic powder
1 c shredded parmesan cheese
10 oz cooked & ready to eat chicken strips - omit for vegetarian
Fettucine

The Game Plan
Mix the cream, butter and garlic powder on the stove, medium/low heat and stir until the butter melts and the mixture begins to bubble. On low heat mix in the cheese. Continuously stir until it's all melted and thick. Add in chicken strips long enough to warm. Keep stirring so you don't burn the sauce though!

Coach's Post Game Conference
I want to start off by saying a HUGE THANK YOU to The Mighty Casey! Unlike the Mudville Nine's Star Player you hit a home run for Team Matos! I think you just saved us a LOT of money by cutting down on the trips to Olive Garden. This recipe is delicious and yes... VERY close to Olive Gardens. I don't think I left it on long enough, as it was still quite runny. But I was soooo excited to eat it I couldn't wait any longer!!

Final Score
Coach -  Home Run
Catcher -  Home Run
The All-Star - Home Run ("if I could rate it higher I would")

***edit - Please see label disclaimer in "True Confessions" - 11/7/2013

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Pico de Gallo

I have a problem, I need to admit something and a public admission is the best way to do this so here goes. My name is Coach Matos and I am addicted to pico de gallo. I love this stuff and could eat it every day. Honestly, I love Mexican food in general, but I absolutely LOVE LOVE LOVE pico de gallo. I eat it with chips, I have been known to put it on top of grilled chicken breasts but my most favorite way to eat it is... with a spoon! That's right, straight from the bowl as if it's some sort of cold soup.
Over the past couple of years I have developed my own "recipe" taking an ingredient or two from one recipe and and one or two from another recipe etc.

Pico De Gallo
The Line Up

2 Large Tomatoes - I believe the ones I use are called "Green House" tomatos - they really are pretty big - almost softball size
1/2 - 1 red onion (judge based on how how it looks)
2 jalepenos (leave the ribs/seeds in one, remove from the other.. or adjust according to taste)
Cilantro (adjust according to taste)
3-4 decent sized cloves of garlic
Corn (to taste)
Black beans (I use canned black beans - rinsed well)
1/4 - 1/2 packet of taco seasoning powder
1 TBSP lemon juice
1 TBSP lime juice
1 TBSP red wine vinegar

The Game Plan
Chop up the tomatoes, onion, jalepenos and cilantro, place in large non-metal bowl. Add corn, black beans, taco seasoning, lemon juice, lime juice and vinegar. Mix well. Refrigerate several hours before eating.

Coach's Post Game Conference
I generally make a batch of pico in the evening and let it sit in the refrigerate until at least noon the next day before I dig in. The jalapenos can be altered to suit your taste buds or the taste buds of those you will be serving. Recently I took this to a party, since I didn't know how sensitive taste buds would be, I removed  all the jalapeno veins & seeds (for those who don't know the veins inside the jalepeno & the seeds are what house the "heat"). I chopped up the jalepeno and added it to the pico as usual. Then I took a little cup with me where I carried the veins and seeds separately, this allowed the pico to stay mild, but let those who like a lot of "heat" to add some of the veins & seeds to their own bowl.

TV Commercial Break
I have two products that I use when making pico that are unbelievable time savers, I generally make this recipe in under 10 minutes.

With the Vidalia Onion Wizard I simply cut the tomatoes & onions in quarters and chop, chop, chop, chop... and they are done! No muss, no fuss.

 NexTrend's Garlic Twist makes mincing garlic as easy as a few twists of the wrist. So much easier than chopping with a knife

Final Score
Coach - Outta the park, grand slam, walk off, game 7 of the World Series winning Home Run
Catcher - yea, he likes it too!
The All-Star - Well... as much as he likes the salsa from our favorite Mexican restaurant in town, he will not touch pico because he "doesn't like tomatoes, or onions"

***edit - please see label disclaimer in "True Confessions" - 11/7/2013

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Broccoli Chicken Potato Parmesan

Found this little number in a Campbell's Kitchen recipe book and added it to my collection, but each time I go to plan the meals for the week... I skip right past it. I asked Catcher to pick out a meal for this week and this is what he decided we were going to eat.

Broccoli Chicken Potato Parmesan
The Line Up
2 TBSP vegetable oil
1 lb small red potatoes, sliced 1/4" thick
1 pkg (10 oz) refrigerated cooked chicken breast strips
2 c fresh or frozen broccoli florets
1 can (10 3/4 oz) broccoli cheese soup
1/2 c milk
1/4 tsp garlic powder
1/4 grated Parmesan Cheese

The Game Plan
Heat oil in skillet. Add potatoes. Cover and cook over medium heat 10 minutes, stirring occasionally.
Stir in chicken and broccoli.
Mix soup, milk and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. Cover and cook over low heat 5 minutes, or until done.

Coach's Post Game Conference
Tonight was the perfect night to make this as The All-Star had football practice and there wasn't much time for cooking. It was fast and simple! For once, I actually followed a recipe correctly! So there's not much to add. :)

Final Score
Coach - Triple
Catcher - Home Run
The All-Star - Single - "Three things in here that I don't like broccoli, potatoes & cheese" I guess that about sums it up! :)

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Bacon Lovers Steak and Salad

So it's safe to say that Team Matos is a team full of bacon lovers. The All-Star and I frequently sound like the dog in the Beggin Strips Commercial "Bacon! Bacon! Bacon!!!" So naturally when I saw these recipes they jumped up and said I MUST try them. Then when meal planning I realized that I absolutely must make them both together as it would be the YUMMIEST meal on record. I'll let you try it yourself and see what you think!

Italian Bacon Spinach Salad

from http://www.kraftfoods.com/

The Line Up

8 slices cooked bacon - crumbled

1/4 c Italian dressing

6 c torn spinach

1 small tomato, seeded, chopped

1/4 c Mozzarella & Parmesan shredded cheese (omit for dairy free)

The Game Plan

Place bacon and dressing in small microwavable bowl. Microwave on high 30 seconds or until warm.

Toss dressing with spinach and tomato in large bowl

Sprinkle with cheese

Coach's Post Game Conference

The crispier the bacon, the better it works. I apparently got some cheap bacon this weekend at the store and I couldn't get it crispy. The bacon flavor wasn't quite right either (yes, I checked and it was regular bacon, not turkey bacon or worse yet... meatless bacon). But the salad was still good. This was the second time we've had it. I added an avocado for kicks and giggles tonight.

Final Score

Coach - Home run

Catcher - Home run

The All-Star - Home run

T-Bone Steaks with Bacon-Mushroom Sauce

http://www.kraftrecipes.com/

The Line Up

5 slices cooked bacon, crumbled

2 TBSP reserved bacon drippings

1 (8 oz) pkg fresh mushrooms, sliced

1/4 c steak sauce

1/4 c dry sherry or water

1 tsp packed brown sugar

2 beef loin t-bone steaks 1" thick

The Game Plan

Cook and stir mushrooms in reserved bacon drippings for 5 minutes or until tender. Stir in steak sauce, sherry/water, brown sugar and cooked bacon; heat to a boil. Reduce heat; simmer for 5 minutes. Keep sauce warm. Grill or broil steaks for 7-9 minutes on each side or until desired doneness.

Serve with warm mushroom sauce

Coach's Post Game Conference

A while back I bought a bottle (big bottle) of cheap red wine and stored it by pouring it into ice cube trays. Since, anytime a recipe calls for any wine type drink (other than WHITE wine)... I just pull out a couple cubes (1 ice cube = 1 TBSP so 4 = 1/4 cup!) and throw them in.

Again - same issue with the bacon, but as we've had the meal before, we knew it was yummy

I actually made 3 T-bones as The All-Star wanted his own entire steak

Final Score
Coach - Home Run
Catcher - Out of the park home run (5+ stars)
The All-Star - Home Run

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Slow Cooker Chili

It's Sunday, that means it's football and in Team Matos'  house that means it's STEELERS DAY!!! We'll be headed out shortly to watch the game with my parents. Today, we'll arrive with a pot of chili in hand.  The whole team loves chili. The All-Star will generally eat a big bowl (or two!)
I've never made chili on the stove top. I've always thrown it in the crockpot, just seems easier that way, don't have to keep checking on it, stirring it etc. Just throw it in, come back later and eat!
So here's what I do:

The Line Up:
1 - 1 1/2 lb ground beef (omit for vegan/vegetarian)
1 large yellow onion sliced
2-3 cloves garlic - minced
2 (29 oz) cans tomato sauce
1 (15 1/2 oz) can dark red kidney beans
1 (15 1/2 oz) can light red kidney beans
1 (1 1/4 oz) package chili seasoning mix
chili powder - optional - to taste
cayenne pepper powder - optional - to taste
red pepper powder - optional - to taste

The Game Plan
Brown the beef in a skillet, garlic while beef is browning (season with chili powder, cayenne pepper powder and red pepper powder if desired).
Add beef mixture to crock pot, add tomato sauce, beans, onions and chili seasoning
Cook on high 4-6 hours

Coach's Post Game Conference
Occasionally, if I have some, I'll use some sausage for a little different flavor (the flavor of sausage you use is up to your taste buds). I've also used ground turkey instead of beef. It still turns out great.
Top with your favorite chili toppings. In our house we eat it with some shredded cheddar and crackers on top with a nice big glass of white milk on the side! MMMMmmm

Final Score
Home runs all the way through the batting order!

***edit - please see label disclaimer in "True Confessions"

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Lasagna Blanca

This recipe caught my eye while I was looking through Better Homes & Garden's One Dish Dinner recipe book from 2004.

Lasagna Blanca
The line up:
1 lb spicy pork sausage
1/2 c chopped green onion
1/2 tsp garlic powder
1 c low fat cottage cheese
1/2 of an 8 oz pkg reduced fat cream cheese
1 1/2 c shredded cheddar or Monterey Jack cheese
1 (17 oz) pkg frozen no-boil lasagna noodles, thawed
1/2 c chopped fresh mushrooms
1 TBSP butter
1 TBSP all purpose flour
1/8 tsp dried taragon
1 c milk

The Play
In a large skillet, cook sausage & green onions until meat is brown. Drain off fat. Stir in 1/4 tsp of the garlic powder and 1/8 tsp ground black pepper.
For filling: In a small bowl, combine cottage cheese, cream cheese, 1/2 c of the cheddar cheese, remaining garlic powder and 1/8 tsp ground black pepper.
Spread filling over lasagna noodles, sprinkle with sausage mixture and mushrooms. Roll up each noodle into spiral. Place spirals, seam sides down in greased 2 quart rectangular baking dish. Set aside.
For sauce: In Small saucepan, melt butter, stir in flour, tarragon and 1/8 tsp ground black pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/2 c of the cheddar cheese. Pour sauce over spirals
Cover and bake at 350 for 25 minutes. Sprinkle with remaining cheddar cheese. Bake, uncovered about 10 minutes or until heated through.

Post Game Coach's Press Conference
I have never used no-boil frozen noodles. I use regular noodles that I boil in my electric skillet (perfect fit, and they stay flat) then let them cool. I don't know how many noodles are in a 17 oz pkg of frozen noodles, but I use 6 lasagna noodles, and it comes out perfectly.
The first time I made this we decided it didn't have quite enough sauce so when i made it the second time, I doubled the sauce recipe. I ended up only using about 2/3 of that doubled recipe and it was much better.
I forgot to put the mushrooms in tonight's lasagna, much to my dismay and The All-Stars pleasure! Though the flavor was still good.

Final Score
Coach - Home Run
Catcher - Home Run
The All-Star - Home Run

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Szechuan Beef Fried Rice

The whole Team likes Chinese food and it's something that I haven't attempted yet since taking on this new endeavor. I've had a recipe for Szechuan Beef Fried Rice that I keep looking at. Tonight, I decided was the night to try it out.

I'll be the first to admit, I cannot cook rice. It never turns out right. Catcher, on the other hand, makes rice in his sleep. It's his staple, so I put him in charge of the rice and set off with the rest of the dish. When we were both done, I combined the two and off we went on our trip to the Orient.

Szechuan Beef Fried Rice
The Line Up
1 c uncooked regular long grain white rice
2 c water
1 TBSP oil
1 lb beef flank steak, cut into thin bite-sized strips
3/4 c frozen sweet peas
1/2 c chopped carrots
1/4 c sliced green onions
1/3 c purchased Szechuan stir-fry Sauce
1/2 c chopped peanuts

The Play
Cook rice in water as directed on package.
Meanwhile, heat oil in large skillet over medium-high heat until hot.
Add beef, cook and stir until browned.
Add peas and carrots; cook and stir 4-5 minutes or until vegetables are tender
Stir in cooked rice, onions and stir-fry sauce. Reduce heat to medium low. Cook 5 minutes or until thoroughly heated, stirring occasionally.
Sprinkle with peanuts


I had a hard time finding Szechuan stir-fry sauce. I suppose I would have had more look if I had gone to the Asian market my mother is always asking if I've been into. But I found some. Note - it says it's Spicy... I guess that whole truth in advertising thing is starting to catch on. This brand does have a bit of a kick to it!

Final Score
Coach - Triple (only because it was a bit spicier than I expected and because, like all Chinese food, it left me hungry)
Catcher - Home Run
The All-Star - He gave it a double -- why? Well, because it's got beans and peas in it (some of the peas were in the pod he considered those green beans) some were out of the pod, which he recognized as peas. He said it would be a Home Run if I leave the green stuff off his plate next time!

Recipe from www.pillsbury.com/recipes

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True confessions

I figure this is as good of a time as any to make a confession. I am not a cook. For years our meals have been dine-in, take-out, delivery or from a box (you know, brown the meat, boil the water, wait 10 minutes and presto... dinner is served!).
This summer I decided it was time to actually start cooking. I've spent quite a bit of time looking through cook books

(LOTS of cookbooks) trying to find recipes that we will like. I've taken recipes from cookbooks, from the internet and from friends, compiling my own collections of recipes, which is what I plan to share with you... I hope that some of these recipes will be a HIT at your house and find themselves safe at home with your family!

Scoring System
We will be scoring each meal on a basic 5 star system
* = strike out
** = single
*** = double
**** = triple
***** = home run

***Edited - LABEL DISCLAIMER -
"Dairy free" -- Recipes that I have made since going dairy free &/or reviewed and know that the ingredients I used were dairy free -- PLEASE review ALL ingredients on ALL products purchased for dairy free recipes (especially if going dairy free because of allergies). Dairy is hidden in MANY MANY products that I would never have thought of before making the switch for The Rookie
"Can be Dairy free" - upon reviewing some of my older recipes, I have realized that a simple switch here or there can make them dairy free (ex: omitting cheese, or using a diary free cheese, using dairy free spread instead of butter)
"Vegan or Vegetarian" -- this is a BIG one - please note - I am NOT, nor do I claim or pretend to be a practicing vegan OR vegetarian -- this is a very carnivorous house. For MY labeling purposes "vegan or vegetarian" means that it is a "no meat meal". A main dish that consists of no meat. Each vegan & vegetarian has their own set of  "dos and don'ts." If a recipe labeled "vegan or vegetarian" does not meet YOUR standards... either make the necessary substitutions/omissions or DON'T MAKE IT. Please, please PLEASE - do not leave nasty comments about how this recipe isn't up to your standards of vegan or vegetarian. - 11/7/2013***

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Crockpot Buffalo Chicken Pasta

The All-Star is your typical kid. He will go through periods of time where he's uber picky and then he'll have times that he's more open to trying new foods. For the past 8 months or so THIS has been his favorite meal. He requests this meal at least twice a month. We would have it more frequently than that if I would agree to it! We'll be having it on Tuesday this week, as he wants to see how it works to take some left-overs in his lunch this week.
I found it on what was Recipezaar, but is now http://www.food.com/ (it's #357751).

If you like this:

you'll LOVE this recipe!

Crockpot Buffalo Chicken Pasta
The line up:
1 lb chicken breast, cut into bite sized pieces
1 (10 3/4 oz) can cream of chicken soup
1/2 c hot sauce (like for buffalo wings)
6 oz (about 1 1/2 c) mozzarella cheese
1/2 c blue cheese
1 1/2 c sour cream
3 c penne pasta uncooked

The Play
Season chicken with salt & pepper & put it in the slow cooker
Add chicken soup and hot sauce. Stir.
Cook on low 4-6 hours or high 2-3
Stir in cheeses & sour cream and turn off the slow cooker
Boil pasta according to package instructions, drain well. Serve sauce over pasta.

Final score
Coach - Home Run
Catcher - Home Run
The All-Star - Out of the park, grand slam Home Run

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Roster & Stats

Meet Team Matos

Coach - age 34 - works from home full time, and runs The All-Star to his events

Catcher - age 35 - works outside of the home, retired from professional baseball after 16 years, assists in getting The All-Star to his events

The All-Star - age 9 - in 4th grade during the 2010-2011 school year... takes part in baseball and football, has been on swim team and is taking up percussion this school year

***Edited 11/18/2013 - to add the newest acquisition (below)***

The Rookie - Acquired April 2012 - completes the team, gives us a good workout and keeps us laughing

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