Today's a two-for-one! I have two great, easy recipes for you--a dessert (?) and a side. I am not sure how to label these chocolate bread balls. I guess they could be a dessert or a really decadent breakfast--you decide. Either way, they are good, real good. I took these to Bible study at church a lot in college. I would usually eat what I wanted on the way in the car, because I knew once we got there that one of the guys would take the tray from me and I would never see them again. Here's how you make them:
CHOCOLATE BREAD BALLS INGREDIENTS
1 can refrigerated biscuits (I think there are 8 in a can)
1 stick butter
1 cup light brown sugar
1 bag Hershey kisses
CHOCOLATE BREAD BALLS INSTRUCTIONS
(1) Preheat your oven to the temperature on the biscuit package. Use your hand or a roller or whatever you have to flatten each biscuit to about twice its size. Then cut each flattened biscuit into 4 equal pieces.
(2) Take one piece of biscuit dough and wrap it around a Hershey kiss. Try to mash all the seams together as best you can. Do this with all of your pieces.
(3) Melt your butter in a bowl in the microwave. Put your brown sugar in a separate bowl.
(4) Take each ball and dip it in the butter, then roll it in the brown sugar.
(5) Place all your balls on a cookie sheet and bake as directed on biscuit package.
...next is one of my favorite sides using one of my favorite ingredients: onion soup mix. You may have already discovered this on the back of the Lipton Onion Soup mix box. Every time I make these I intend to have leftovers for lunch the next day...but we don't. Anyway, these are not only delicious, but super easy to prepare:
ONION ROASTED POTATOES INGREDIENTS
3 medium-sized baking potatoes, chopped bite size (OR I use 4-5 of the smaller yellow potatoes)
1/3 cup extra virgin olive oil
1 packet Lipton Onion Soup mix (I buy the store brand)
ONION ROASTED POTATOES INSTRUCTIONS
(1) Preheat your oven to 425.
(2) Chop your potatoes into bite-sized pieces*.
(3) Put your potatoes, oil, and soup packet into a 13x9 baking dish and stir it around to coat the potatoes.
(4) Pop them in the oven for 35-40 minutes, stirring half way through.
*According to how big "bite-sized" is to you, your potatoes may take a little more or little less time to cook.
Monday, February 28, 2011
Sarah's Crock Pot Mac-N-Cheese
Even if you are only cooking for two, you do NOT want to half this recipe. You will eat all of it, I promise. Typically after making this I enjoy it for a mid-morning snack, a mid-afternoon snack, and sometimes a late-night snack...and with my meals. I am eternally grateful to Sarah Sachitano for sharing this--it is the closest thing to James' (non-recipe using) grandma's that I have ever had. James' grandma is an amazing cook. Unfortunately for me she does not use recipes--she just kind of throws whatever she has in, and it turns out melt-in-your-mouth amazing every time. All attempts to duplicate her dishes have been royal flops...so, again, THANK YOU, SARAH. YOU ARE AWESOME AND SO IS YOUR MAC-N-CHEESE. AND did I mention that you cook it in my favorite household appliance? The slow cooker(also known as a crock pot in these parts)! Anyway, sorry to be so wordy. Make this. You will thank me, I mean Sarah :)
INGREDIENTS
1 pound elbow macaroni
2 eggs
1 can cheddar cheese soup
1 stick of butter
12 ounces evaporated milk
1 cup milk
2 cups shredded sharp cheddar cheese
1 pound Velveeta, cubed
INSTRUCTIONS
(1)Boil the macaroni for 3 minutes, then drain. Add macaroni to crock pot with butter.
(2)Combine eggs, soup, milk, and evaporated milk in a separate bowl. Add to crock pot.
(3) Add shredded cheese to crock pot and stir everything together.
(4)Cook 3-4 hours on low*.
*Apparently, my crock pot in nuclear because mine is always done in just under 2 hours, and YES, I am sure I have it on low. So keep an eye on yours to make sure it doesn't burn.
INGREDIENTS
1 pound elbow macaroni
2 eggs
1 can cheddar cheese soup
1 stick of butter
12 ounces evaporated milk
1 cup milk
2 cups shredded sharp cheddar cheese
1 pound Velveeta, cubed
INSTRUCTIONS
(1)Boil the macaroni for 3 minutes, then drain. Add macaroni to crock pot with butter.
(2)Combine eggs, soup, milk, and evaporated milk in a separate bowl. Add to crock pot.
(3) Add shredded cheese to crock pot and stir everything together.
(4)Cook 3-4 hours on low*.
*Apparently, my crock pot in nuclear because mine is always done in just under 2 hours, and YES, I am sure I have it on low. So keep an eye on yours to make sure it doesn't burn.
Saturday, February 26, 2011
Poppy Seed Chicken
I realize that everyone and their momma has their own version of this. This is our version...I don't know where I got it, but James says it's his favorite so I keep making it. This is a good one to make Saturday night and pop in the oven for 30 minutes when you get home from church the next day:
POPPY SEED CHICKEN INGREDIENTS
3 cups chicken breast, cooked and chopped bite-size
1 can cream of chicken soup (I use Healthy Request)
1 8-ounce tub light sour cream
1 sleeve of Ritz crackers (I use the store brand...you are going to cover them in butter anyway)
5 tablespoons butter, melted
1 teaspoon poppy seeds*
INSTRUCTIONS
(1) Preheat your oven to 350. Mix your soup and sour cream in a bowl.
(2) Add in your chicken, and spread it into a 2-quart casserole dish.
(3) Crush up your crackers in a separate bowl and add your melted butter. Stir to combine.
(4) Spread your buttered crackers on to of casserole. Sprinkle on the poppy seeds.
(5) Bake about 30 minutes and enjoy!
*I entirely made up that measurement. Just sprinkle them on until you think it's enough. Honestly, I have been out of poppy seeds for a good two months and have not bought anymore because I don't think it tastes any different without them :) James hasn't noticed either that our poppy seed chicken has been poppy seedless.
POPPY SEED CHICKEN INGREDIENTS
3 cups chicken breast, cooked and chopped bite-size
1 can cream of chicken soup (I use Healthy Request)
1 8-ounce tub light sour cream
1 sleeve of Ritz crackers (I use the store brand...you are going to cover them in butter anyway)
5 tablespoons butter, melted
1 teaspoon poppy seeds*
INSTRUCTIONS
(1) Preheat your oven to 350. Mix your soup and sour cream in a bowl.
(2) Add in your chicken, and spread it into a 2-quart casserole dish.
(3) Crush up your crackers in a separate bowl and add your melted butter. Stir to combine.
(4) Spread your buttered crackers on to of casserole. Sprinkle on the poppy seeds.
(5) Bake about 30 minutes and enjoy!
*I entirely made up that measurement. Just sprinkle them on until you think it's enough. Honestly, I have been out of poppy seeds for a good two months and have not bought anymore because I don't think it tastes any different without them :) James hasn't noticed either that our poppy seed chicken has been poppy seedless.
Tuesday, February 22, 2011
Double Chocolate Trifle
We are having a Sunday School cookout this weekend, and I am trying to figure out a dessert to bring. This is one of the options. This is ALWAYS one of the options. This is James' favorite, too. I have stopped asking him for advice on what to bring to potlucks because I know his answer will be "trifle." The list of ingredients is very nondescript, but put them all together and WOW! This is also a good way to use up A LOT of milk. So grab your trifle bowl and let's go:
TRIFLE INGREDIENTS
1 box of your favorite brownie mix, prepared as directed on box and cut up bite-size
2 small boxes instant chocolate pudding, prepared
2 small boxes instant white chocolate pudding, prepared
1 bag mini Heath candy bars, crushed (I let Elijah go outside and beat the bag with a hammer...supervised by James of course)
1 small tub Cool Whip
INSTRUCTIONS
(1)Once you have prepared your brownies and pudding as directed on the boxes, then all you have to do is layer. Starting on the bottom (duh!): half the brownies, half of the white chocolate pudding, half of the chocolate pudding, half of the Cool Whip, half of the crushed Heath bars.
(2)Then layer it all one more time. Keep it refrigerated and enjoy! Also, if you like a little coffee flavor, then sprinkle a little instant coffee powder between your pudding layers!
TRIFLE INGREDIENTS
1 box of your favorite brownie mix, prepared as directed on box and cut up bite-size
2 small boxes instant chocolate pudding, prepared
2 small boxes instant white chocolate pudding, prepared
1 bag mini Heath candy bars, crushed (I let Elijah go outside and beat the bag with a hammer...supervised by James of course)
1 small tub Cool Whip
INSTRUCTIONS
(1)Once you have prepared your brownies and pudding as directed on the boxes, then all you have to do is layer. Starting on the bottom (duh!): half the brownies, half of the white chocolate pudding, half of the chocolate pudding, half of the Cool Whip, half of the crushed Heath bars.
(2)Then layer it all one more time. Keep it refrigerated and enjoy! Also, if you like a little coffee flavor, then sprinkle a little instant coffee powder between your pudding layers!
Farm Style Spaghetti and Meatballs
Y'all didn't know I live on a farm? Just kidding, I really live in a zoo... (My husband is embarrassed right now because I am not funny. Love you, sweetie!). Anyway, I don't know where this recipe got it's name, but I got the recipe here. I knew it would be awesome because it had Lipton onion soup mix in it...I was right. This is not normal spaghetti--not like Italian spaghetti. It has a whole different, rich flavor--I can't describe it. Just try it. Trust me. It's good. When I made it, I halved the recipe (I am making it again tonight). Let's start with the meatballs:
MEATBALL INGREDIENTS
2 pounds ground beef
1/2 of one envelope of Lipton onion soup mix
1 egg
1/2 cup breadcrumbs
1 1/2 teaspoons Italian seasoning (I did not have this so I just threw in some dried oregano, parsley, and garlic powder totaling 1 1/2 teaspoons)
INSTRUCTIONS
(1) Preheat your broiler to 500 or 550.
(2) Use your hands to mix your ingredients and shape into ping-pong sized balls.
(3) Place the balls on a cookie sheet and broil for 8-10 minutes.
(4) Then place meatballs into a large pot or dutch oven.
SAUCE INGREDIENTS*
1 29-ounce can tomato sauce
1/2 can of water
2 teaspoons Italian seasoning (again, I kind of made my own)
1 envelope Lipton onion soup mix
1 pinch ground cloves
INSTRUCTIONS
(1) Combine all ingredients in a mixing bowl and add to pot over meatballs.
(2) Bring to a boil. Then reduce heat to medium/low. Cover and cook for about 40 minutes. The longer you cook it the thicker your sauce will be.
(3) Serve over spaghetti!
*Warning: DO NOT wear your favorite light colored shirt while eating this...don't let your husband either...unless you have an excellent stain remover :)
MEATBALL INGREDIENTS
2 pounds ground beef
1/2 of one envelope of Lipton onion soup mix
1 egg
1/2 cup breadcrumbs
1 1/2 teaspoons Italian seasoning (I did not have this so I just threw in some dried oregano, parsley, and garlic powder totaling 1 1/2 teaspoons)
INSTRUCTIONS
(1) Preheat your broiler to 500 or 550.
(2) Use your hands to mix your ingredients and shape into ping-pong sized balls.
(3) Place the balls on a cookie sheet and broil for 8-10 minutes.
(4) Then place meatballs into a large pot or dutch oven.
SAUCE INGREDIENTS*
1 29-ounce can tomato sauce
1/2 can of water
2 teaspoons Italian seasoning (again, I kind of made my own)
1 envelope Lipton onion soup mix
1 pinch ground cloves
INSTRUCTIONS
(1) Combine all ingredients in a mixing bowl and add to pot over meatballs.
(2) Bring to a boil. Then reduce heat to medium/low. Cover and cook for about 40 minutes. The longer you cook it the thicker your sauce will be.
(3) Serve over spaghetti!
*Warning: DO NOT wear your favorite light colored shirt while eating this...don't let your husband either...unless you have an excellent stain remover :)
Oops!
I made a big boo-boo on the recipe for Our Favorite Green Beans. I realized it while making them last night. Sooo, sorry if you made them and it flopped :( I have corrected the original post, but here's what I left out:
If you use fresh green beans you need to boil them for 8-10 minutes and drain them....THEN do all the other stuff and put them in the oven! Otherwise you will have some pretty tough green beans!
If you use fresh green beans you need to boil them for 8-10 minutes and drain them....THEN do all the other stuff and put them in the oven! Otherwise you will have some pretty tough green beans!
Saturday, February 19, 2011
Sundried Tomato Pesto= 2 Meals
This is a regular a our house...it would be more regular if Wal-mart kept sun dried tomatoes in stock. I guess I shouldn't complain--I am glad they have them at all. I ONLY buy sun dried tomatoes at Wal-mart, because they will cost you an arm and both legs anywhere else. At my Wal-mart they are $3.48 for and 8-ounce jar...at Winn Dixie and Fresh Market they cost at least twice that. CRAZY! Anyway, this is a Giada di Laurentis recipe that I got from James' mom. It is so good...Elijah occasionally eats this with a spoon. What can I say? The kid loves garlic. Anyway, this pesto is the key element of two* of our very favorite dishes and it is Easy with a capital 'E'! Here it is:
SUN DRIED TOMATO PESTO INGREDIENTS
1 8-ounce jar sun dried tomatoes in olive oil
2 cloves garlic
salt and pepper to taste
1 cup fresh basil leaves, packed (honestly I don't know exactly how to measure basil leaves in my measuring cup, so I just grab a big handful)
1/2 cup grated Parmesan cheese
INSTRUCTIONS
(1) Prepare yourself--this is so easy. Dump everything EXCEPT the Parmesan cheese into your food processor and turn it on. That's it! Let it go until the tomatoes and basil are finely chopped and everything is mixed up. It only takes a few seconds.
(2) Dump your pesto into a bowl and mix in the Parmesan.
*FOR PASTA: Brown one pound ground beef and drain. Cook 12 ounces of penne pasta as directed on box and drain. Then stir your meat, pesto, and pasta together.
*FOR PANINIS: Grab a loaf of Asiago Cheese Bread (It sounds fancy, but you can find it in the bakery section of Wal-mart most days...you can get it at other stores too or at Panera Bread, but you will pay for it!). Slice it into 1/2-inch thick slices. Spread pesto on one side and add cooked, sliced chicken breast. Brush some olive oil on the outside and put the sandwich in a pan. Now, find something heavy--I use a slightly smaller pan and a can of whatever I have in the cabinet--and put it on top of the sandwich to press it down (if you are super-cool and have a panini press, then you could use that, I suppose). Turn your stove on medium/high heat and cook each side for a couple of minutes until it begins to brown a little. Enjoy!
SUN DRIED TOMATO PESTO INGREDIENTS
1 8-ounce jar sun dried tomatoes in olive oil
2 cloves garlic
salt and pepper to taste
1 cup fresh basil leaves, packed (honestly I don't know exactly how to measure basil leaves in my measuring cup, so I just grab a big handful)
1/2 cup grated Parmesan cheese
INSTRUCTIONS
(1) Prepare yourself--this is so easy. Dump everything EXCEPT the Parmesan cheese into your food processor and turn it on. That's it! Let it go until the tomatoes and basil are finely chopped and everything is mixed up. It only takes a few seconds.
(2) Dump your pesto into a bowl and mix in the Parmesan.
*FOR PASTA: Brown one pound ground beef and drain. Cook 12 ounces of penne pasta as directed on box and drain. Then stir your meat, pesto, and pasta together.
*FOR PANINIS: Grab a loaf of Asiago Cheese Bread (It sounds fancy, but you can find it in the bakery section of Wal-mart most days...you can get it at other stores too or at Panera Bread, but you will pay for it!). Slice it into 1/2-inch thick slices. Spread pesto on one side and add cooked, sliced chicken breast. Brush some olive oil on the outside and put the sandwich in a pan. Now, find something heavy--I use a slightly smaller pan and a can of whatever I have in the cabinet--and put it on top of the sandwich to press it down (if you are super-cool and have a panini press, then you could use that, I suppose). Turn your stove on medium/high heat and cook each side for a couple of minutes until it begins to brown a little. Enjoy!
Our Favorite Green Beans
These are seriously so good. In south Alabama where I'm from, we would say these are real good. My favorite BBQ sauce ever is called "Drip Sauce." It's homemade by a guy in Florala (can you guess where that is?) whose real name is Drip...I'm not lying. On the label it says it's "so good it'll make you wanna' slap yo' momma." These green beans are that kind of good. Your husbands are going to want to lick the pan--at least mine does. Anyway, here's the recipe (I adapted it from Emily's recipe found HERE. Check out her "Creamy Grits" recipe, too! It's in the same post.):
GREEN BEANS INGREDIENTS
3/4 pound fresh green beans (or two cans cut green beans)
4 strips bacon (I use Oscar Mayer pre-cooked)
3 tablespoons butter, melted
1/4 cup light brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon low sodium soy sauce
INSTRUCTIONS
(1) Preheat your oven to 350. If you are using canned beans, drain and rinse them. Then pat them dry with a paper towel. If you are using fresh, rinse them and snap off the ends (That is a fun thing for kids to do), then boil them for 8-10 minutes and drain them.
(2) In a microwave safe bowl, melt your butter.
(3) Add your brown sugar, garlic salt, and soy sauce to your melted butter and stir it to combine.
(4) Spread your green beans out on a cookie sheet. Pour your butter mixture over the top and roll the green beans around in it to make sure they are all pretty well coated.
(5) Cook your bacon (if you use the pre-cooked, then it only takes 30 seconds in the microwave). Crumble it up on top of your green beans.
(6) Pop the pan in the oven for 10-15 minutes. Make sure you let the pan cool before your husband licks it.
GREEN BEANS INGREDIENTS
3/4 pound fresh green beans (or two cans cut green beans)
4 strips bacon (I use Oscar Mayer pre-cooked)
3 tablespoons butter, melted
1/4 cup light brown sugar
1/4 teaspoon garlic salt
1/8 teaspoon low sodium soy sauce
INSTRUCTIONS
(1) Preheat your oven to 350. If you are using canned beans, drain and rinse them. Then pat them dry with a paper towel. If you are using fresh, rinse them and snap off the ends (That is a fun thing for kids to do), then boil them for 8-10 minutes and drain them.
(2) In a microwave safe bowl, melt your butter.
(3) Add your brown sugar, garlic salt, and soy sauce to your melted butter and stir it to combine.
(4) Spread your green beans out on a cookie sheet. Pour your butter mixture over the top and roll the green beans around in it to make sure they are all pretty well coated.
(5) Cook your bacon (if you use the pre-cooked, then it only takes 30 seconds in the microwave). Crumble it up on top of your green beans.
(6) Pop the pan in the oven for 10-15 minutes. Make sure you let the pan cool before your husband licks it.
Friday, February 18, 2011
Asian Chicken Pasta
We actually call this "teriyaki chicken" at our house, but there is not actually any teriyaki sauce in it, so I gave it a new name. Anyway, this is easy and James and the kids love it. Scroll down to the bottom for slow cooker instructions!
ASIAN CHICKEN PASTA INGREDIENTS
2-3 boneless skinless chicken breast, cooked and sliced
1/2 bottle Kraft Light Asian Toasted Sesame dressing
3 Tablespoons low sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
pinch of red pepper flakes (or more if you like it spicier)
1 pound of your favorite whole grain pasta (we like spaghetti best, but penne is easier for the kiddos to eat)
1 broccoli crown, chopped into bite-size florets
chopped peanuts for garnish
INSTRUCTIONS
(1) Boil a large pot of water for the pasta.
(2) While you are waiting, combine the dressing, soy sauce, ginger, garlic powder, and red pepper flakes in a separate saucepan. Bring to a boil. LEt it boil for 1-2 minutes, then remove from heat.
(3) Add your sliced chicken to your sauce.
(4) Add your pasta to the boiling water and cook as directed. Add a little olive oil to the water to keep your pasta from sticking together.
(5) When your pasta has about 3 minutes left to cook, add in the broccoli.
(6) Drain your pasta and broccoli. Pour your sauce and chicken over top. Sprinkle on some chopped peanuts and dish it out!
SLOW COOKER INSTRUCTIONS
(1) Add chicken, dressing, soy sauce, ginger, garlic powder, and red pepper to the slow cooker.
(2) Cook on high* 4-5 hours.
(3) At dinner time, cook you pasta and broccoli (frozen, fresh, "steam in a bag," whatever). Drain both and dump it all in the slow cooker with the chicken. Stir it up and serve! (If you want more sauce you can always squirt some more dressing in at the end.)
*Maybe I am just being paranoid, but I always like to cook chicken on high in the slow cooker to insure that it reaches a proper internal temperature. If you are not paranoid, then I guess you could cook it on low for 7-8 hours.
ASIAN CHICKEN PASTA INGREDIENTS
2-3 boneless skinless chicken breast, cooked and sliced
1/2 bottle Kraft Light Asian Toasted Sesame dressing
3 Tablespoons low sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
pinch of red pepper flakes (or more if you like it spicier)
1 pound of your favorite whole grain pasta (we like spaghetti best, but penne is easier for the kiddos to eat)
1 broccoli crown, chopped into bite-size florets
chopped peanuts for garnish
INSTRUCTIONS
(1) Boil a large pot of water for the pasta.
(2) While you are waiting, combine the dressing, soy sauce, ginger, garlic powder, and red pepper flakes in a separate saucepan. Bring to a boil. LEt it boil for 1-2 minutes, then remove from heat.
(3) Add your sliced chicken to your sauce.
(4) Add your pasta to the boiling water and cook as directed. Add a little olive oil to the water to keep your pasta from sticking together.
(5) When your pasta has about 3 minutes left to cook, add in the broccoli.
(6) Drain your pasta and broccoli. Pour your sauce and chicken over top. Sprinkle on some chopped peanuts and dish it out!
SLOW COOKER INSTRUCTIONS
(1) Add chicken, dressing, soy sauce, ginger, garlic powder, and red pepper to the slow cooker.
(2) Cook on high* 4-5 hours.
(3) At dinner time, cook you pasta and broccoli (frozen, fresh, "steam in a bag," whatever). Drain both and dump it all in the slow cooker with the chicken. Stir it up and serve! (If you want more sauce you can always squirt some more dressing in at the end.)
*Maybe I am just being paranoid, but I always like to cook chicken on high in the slow cooker to insure that it reaches a proper internal temperature. If you are not paranoid, then I guess you could cook it on low for 7-8 hours.
Thursday, February 17, 2011
Taco Soup
Apparently I had been under a rock most of my life, because I did not have taco soup until our sweet friends the Sachitanos introduced me to it. From what I am told this is a fairly common dish like, say, spaghetti...well, somehow I missed it for 20+ years, but it has now changed my life. Soooo, just in case there are any other people out there who have also been missing out on this easy, delicious, slow cooking wonder--here's the recipe, Sachitano style (well, sort of--I use a pound less meat):
TACO SOUP INGREDIENTS
2 cans diced tomatoes and green chiles (aka Rotel)
1 can diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
1 can chili beans
1 can dark red kidney beans, drained and rinsed
1 packet Ranch dressing mix
2 packets taco seasoning
1 pound ground beef, browned and drained
chips, cheese, and sour cream to garnish
INSTRUCTIONS
(1) Brown your meat and drain it.
(2) Dump everything in your slow cooker and stir.
(3) Turn it on high for about 3 hours.
(4) Go find something to do while your dinner cooks itself. I love my slow cooker.
TACO SOUP INGREDIENTS
2 cans diced tomatoes and green chiles (aka Rotel)
1 can diced tomatoes
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
1 can chili beans
1 can dark red kidney beans, drained and rinsed
1 packet Ranch dressing mix
2 packets taco seasoning
1 pound ground beef, browned and drained
chips, cheese, and sour cream to garnish
INSTRUCTIONS
(1) Brown your meat and drain it.
(2) Dump everything in your slow cooker and stir.
(3) Turn it on high for about 3 hours.
(4) Go find something to do while your dinner cooks itself. I love my slow cooker.
Wednesday, February 16, 2011
Chicken Noodle Casserole and Brown Sugar Carrots
Tonight James got home at 5:30PM. I thought he was going to be eating supper at work--wrong! So I was planning something like leftover macaroni for the kids and cereal for me, but thankfully I had all the ingredients for a 30-minute meal (really it took 40 minutes if you count preheating the oven). This is another one where I have to give the credit to Leigh and her blog of weekly menu plans...she has over 50 of them! First up, the Chicken Noodle Casserole:
INGREDIENTS*
3 cooked chicken breasts, shredded
6 ounces of "No Yolks" egg noodles
1 can cream of mushroom
1 can cream of chicken
1 8-ounce tub of light sour cream
pepper to taste
1/2 stick unsalted butter
1 cup crushed Ritz crackers
INSTRUCTIONS
(1) Preheat your oven to 350. Put a pot of water on the stove and bring to a boil.
(2) While you are waiting, mix both your soups, the sour cream, and a little pepper in a bowl.
(3) Drop your egg noodles into the boiling water and cook until done.
(4) Mix you shredded chicken and cooked noodles in a separate bowl.
(5) Pour your soup mixture over the noodles and chicken and gently mix.
(6) Pour it all into a 2-quart casserole dish.
(7) Melt your butter in the microwave, and mix in the crushed crackers. Spread that over the top of your casserole and pop it in the oven for 30 minutes.
...now for the BROWN SUGAR CARROTS
INGREDIENTS
2 1/2 tablespoons unsalted butter
1/3 cup brown sugar (dark or light)
one 16-ounce bag of baby carrots
INSTRUCTIONS
(1) Bring a pot of water to boil, and add your carrots. Cook until tender when stuck with a fork.
(2) Drain the water from the pot.
(3) Add the butter and brown sugar to the pot with the carrots and cook on low/medium heat for about 10 minutes.
*By the way, I shop at Wal-mart, and I pretty much ALWAYS buy store brand everything because it tends to be significantly cheaper.
INGREDIENTS*
3 cooked chicken breasts, shredded
6 ounces of "No Yolks" egg noodles
1 can cream of mushroom
1 can cream of chicken
1 8-ounce tub of light sour cream
pepper to taste
1/2 stick unsalted butter
1 cup crushed Ritz crackers
INSTRUCTIONS
(1) Preheat your oven to 350. Put a pot of water on the stove and bring to a boil.
(2) While you are waiting, mix both your soups, the sour cream, and a little pepper in a bowl.
(3) Drop your egg noodles into the boiling water and cook until done.
(4) Mix you shredded chicken and cooked noodles in a separate bowl.
(5) Pour your soup mixture over the noodles and chicken and gently mix.
(6) Pour it all into a 2-quart casserole dish.
(7) Melt your butter in the microwave, and mix in the crushed crackers. Spread that over the top of your casserole and pop it in the oven for 30 minutes.
...now for the BROWN SUGAR CARROTS
INGREDIENTS
2 1/2 tablespoons unsalted butter
1/3 cup brown sugar (dark or light)
one 16-ounce bag of baby carrots
INSTRUCTIONS
(1) Bring a pot of water to boil, and add your carrots. Cook until tender when stuck with a fork.
(2) Drain the water from the pot.
(3) Add the butter and brown sugar to the pot with the carrots and cook on low/medium heat for about 10 minutes.
*By the way, I shop at Wal-mart, and I pretty much ALWAYS buy store brand everything because it tends to be significantly cheaper.
Tuesday, February 15, 2011
Fruit Salad, Chicken Croissants, and Bowtie Lasagna
Today you get three recipes for the price of one. First things first--this month it was my turn to bring food to our WMU meeting at church. Now, I don't really do girly food...I don't really care for anything that might be described as a salad, except for the occasional green leafy one with a bunch of fried chicken on top. Now let, me tell you about our WMU group. I have eaten more salad--salad of any and every kind-- since joining WMU than I had eaten in my entire life up to that point. Now that is not a bad thing about our WMU group--I realize I am the weird one here. Anyway, this was going to be a challenge. But my attempt at girly food was a success thanks to Mom and my friend Emily. First, my mom's fruit salad:
FRUIT SALAD INGREDIENTS
1 20-ounce can crushed pineapple
1 cup sugar
8 ounces cream cheese (I used fat free)
1 cup apple, unpeeled and diced
1/2 cup pecans, chopped
1 cup whipped cream
INSTRUCTIONS
(1) Pour the pineapple and sugar into a saucepan and bring to a boil, and let it boil for three minutes.
(2) Remove from heat and stir in the cream cheese. Allow to cool completely.
(3) Add your apple, pecans, and whipped cream.
(4) Pour into a 9x9 dish, cover, and chill in the refrigerator overnight.
...next up Chicken Croissants. I got the inspiration for this from this recipe on my sweet friend Emily's blog. These are really easy, and they are definitely going to be on our lunch menu regularly.
CHICKEN CROISSANT INGREDIENTS
1 package deli sliced chicken breast(I used Oscar Mayer Rotisserie Seasoned)
2 cans jumbo crescent rolls (8 per can)
1 8-ounce package chive and onion cream cheese (I love this stuff)
INSTRUCTIONS
(1) Bake your crescent rolls as directed. Then let them cool and slice them (top and bottom to make a sandwich) with a sharp serrated knife.
(2) Spread as much cream cheese as you like onto both sides of your crescent roll.
(3) Add a couple of slices of chicken, and voila!
I said there would be three recipes didn't I? Well, tonight we are eating leftovers of one of The Pioneer Woman's (love her!) "16-Minute Meals". Click here for the recipe for Bowtie Lasagna!
FRUIT SALAD INGREDIENTS
1 20-ounce can crushed pineapple
1 cup sugar
8 ounces cream cheese (I used fat free)
1 cup apple, unpeeled and diced
1/2 cup pecans, chopped
1 cup whipped cream
INSTRUCTIONS
(1) Pour the pineapple and sugar into a saucepan and bring to a boil, and let it boil for three minutes.
(2) Remove from heat and stir in the cream cheese. Allow to cool completely.
(3) Add your apple, pecans, and whipped cream.
(4) Pour into a 9x9 dish, cover, and chill in the refrigerator overnight.
...next up Chicken Croissants. I got the inspiration for this from this recipe on my sweet friend Emily's blog. These are really easy, and they are definitely going to be on our lunch menu regularly.
CHICKEN CROISSANT INGREDIENTS
1 package deli sliced chicken breast(I used Oscar Mayer Rotisserie Seasoned)
2 cans jumbo crescent rolls (8 per can)
1 8-ounce package chive and onion cream cheese (I love this stuff)
INSTRUCTIONS
(1) Bake your crescent rolls as directed. Then let them cool and slice them (top and bottom to make a sandwich) with a sharp serrated knife.
(2) Spread as much cream cheese as you like onto both sides of your crescent roll.
(3) Add a couple of slices of chicken, and voila!
I said there would be three recipes didn't I? Well, tonight we are eating leftovers of one of The Pioneer Woman's (love her!) "16-Minute Meals". Click here for the recipe for Bowtie Lasagna!
Friday, February 11, 2011
Slow Cooker Chicken BBQ
This is a favorite at our house, and I cannot even begin to tell you how easy it is. You cannot mess this up. And my husband loves it because it has A1 sauce in it--I think he would drink A1. This is not actually what we are having for dinner tonight (we are having taco soup--I'll post that one later), but I already have this recipe typed...so here it is:
INGREDIENTS
2 or 3 frozen (you can use fresh, it just cooks faster) boneless, skinless chicken breasts
1/2 a bottle or so of your favorite BBQ sauce (I use Walmart brand Honey BBQ)
1/2 a bottle or so of A1 (again, I use the store brand because it is way cheaper)
your favorite buns
INSTRUCTIONS
(1) Place the frozen chicken breasts in your slow cooker.
(2) Pour your BBQ sauce and A1 sauce over the chicken.
(3) Turn the slow cooker on high and cook about 4 hours.
(4) Grab a couple of forks and shred your chicken in the slow cooker. Turn you slow cooker down to the "low" or "keep warm" setting if you have that on yours. Leave it alone for 20 or 30 minutes to give the time for the chicken to soak up all that wonderful BBQ flavor.
(5) Spoon it onto your buns (we like to toast ours in the toaster) and refrigerate your leftovers!
INGREDIENTS
2 or 3 frozen (you can use fresh, it just cooks faster) boneless, skinless chicken breasts
1/2 a bottle or so of your favorite BBQ sauce (I use Walmart brand Honey BBQ)
1/2 a bottle or so of A1 (again, I use the store brand because it is way cheaper)
your favorite buns
INSTRUCTIONS
(1) Place the frozen chicken breasts in your slow cooker.
(2) Pour your BBQ sauce and A1 sauce over the chicken.
(3) Turn the slow cooker on high and cook about 4 hours.
(4) Grab a couple of forks and shred your chicken in the slow cooker. Turn you slow cooker down to the "low" or "keep warm" setting if you have that on yours. Leave it alone for 20 or 30 minutes to give the time for the chicken to soak up all that wonderful BBQ flavor.
(5) Spoon it onto your buns (we like to toast ours in the toaster) and refrigerate your leftovers!
Thursday, February 10, 2011
Taco Pizza
I have a sickly baby today, so I was looking for something easy, and this was definitely that. I came across this recipe through this blog, which is such a helpful resource for when you are planning your menus and making your grocery lists each week. Anyway, this recipe is awesome. Honestly, I wasn't expecting it to be awesome because the only thing that differentiates it from my burritos is the crescent roll crust...and my burritos are NOT awesome...I really only make those when we have no other options and we need to use up some tortillas. That being said, for whatever reason (the crust, I guess?) this is good, so good, and easy--I made it with a one year old on my hip. So here's what you need:
INGREDIENTS
1 can refrigerated crescent rolls (there should be 8 in a can)
1 packet of your favorite taco seasoning (or make your own)
1 pound ground beef
1 8-ounce can refried beans (I use the low fat kind because they don't taste any different)
1 2-cup bag of shredded cheddar cheese
whatever other toppings you want (lettuce, tomato, etc.)
INSTRUCTIONS
(1) Preheat your oven to 375. Meanwhile, brown your ground beef and follow the instructions on your packet of taco seasoning.
(2) Unroll your crescent dough onto a cookie sheet. Use your hands or a rolling pin to smush it all together into a crust. It won't cover the whole pan. I rolled mine out big enough to stretch the width (the shorter part) of the pan).
(3) Pop that into the oven for about 11 minutes. Don't turn off your oven. You're going to need it in a minute.
(4) Take out your crust and spread the refried beans on it immediately.
(5) Your taco meat should be done now. Dump it on top of the beans and spread it out.
(6) Next comes the cheese. Pour the whole bag over the pizza and spread it out.
(7) Now, put your pizza back in the oven just long enough to let the cheese melt.
(8) Take it out and top it with whatever else you like. I just poured a little El Pato Mexican Tomato Sauce on mine (it's a little yellow can on the aisle with all the other food from south of the border). Cut it up and watch it disappear...I recommend getting your pieces first to ensure that you get some :)
INGREDIENTS
1 can refrigerated crescent rolls (there should be 8 in a can)
1 packet of your favorite taco seasoning (or make your own)
1 pound ground beef
1 8-ounce can refried beans (I use the low fat kind because they don't taste any different)
1 2-cup bag of shredded cheddar cheese
whatever other toppings you want (lettuce, tomato, etc.)
INSTRUCTIONS
(1) Preheat your oven to 375. Meanwhile, brown your ground beef and follow the instructions on your packet of taco seasoning.
(2) Unroll your crescent dough onto a cookie sheet. Use your hands or a rolling pin to smush it all together into a crust. It won't cover the whole pan. I rolled mine out big enough to stretch the width (the shorter part) of the pan).
(3) Pop that into the oven for about 11 minutes. Don't turn off your oven. You're going to need it in a minute.
(4) Take out your crust and spread the refried beans on it immediately.
(5) Your taco meat should be done now. Dump it on top of the beans and spread it out.
(6) Next comes the cheese. Pour the whole bag over the pizza and spread it out.
(7) Now, put your pizza back in the oven just long enough to let the cheese melt.
(8) Take it out and top it with whatever else you like. I just poured a little El Pato Mexican Tomato Sauce on mine (it's a little yellow can on the aisle with all the other food from south of the border). Cut it up and watch it disappear...I recommend getting your pieces first to ensure that you get some :)
Wednesday, February 9, 2011
Tomato Basil Soup
I hate tomato soup...but this soup is amazing! This is not your boring can of Campbell's. It is the perfect company on a cold day...with a grilled cheese...mmmmmm. And best of all it is super easy and super cheap!
INGREDIENTS
4 cups canned crushed tomatoes
2 cups tomato juice
2 cups low sodium chicken stock
12-14 fresh basil leaves
1 cup evaporated milk (I use the skim kind...you could also use heavy cream)
1 stick of butter (real butter :)
grated Parmesan cheese for garnish
INSTRUCTIONS
(1) Combine your crushed tomatoes, tomato juice, and stock in a large stock pot.
(2) Simmer 30 minutes.
(3) Finely chop your basil or toss it into the food processor for a few seconds.
(4) Add basil and remaining ingredients to pot and stir.
(5) Eating the whole pot in one sitting is not recommended...there is a whole stick of butter in there :)...seriously, enjoy and refrigerate your leftovers!
INGREDIENTS
4 cups canned crushed tomatoes
2 cups tomato juice
2 cups low sodium chicken stock
12-14 fresh basil leaves
1 cup evaporated milk (I use the skim kind...you could also use heavy cream)
1 stick of butter (real butter :)
grated Parmesan cheese for garnish
INSTRUCTIONS
(1) Combine your crushed tomatoes, tomato juice, and stock in a large stock pot.
(2) Simmer 30 minutes.
(3) Finely chop your basil or toss it into the food processor for a few seconds.
(4) Add basil and remaining ingredients to pot and stir.
(5) Eating the whole pot in one sitting is not recommended...there is a whole stick of butter in there :)...seriously, enjoy and refrigerate your leftovers!
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