The reason I have not posted any recipes for nearly two weeks is that my week of recipe "winners" was followed by a week of "flops." It usually happens that way...not sure why. This week I am just cooking whatever to try to use up what is left in my pantry (as I usually do at the end of the month). But last night, we had a pretty good side dish, that was born entirely from the need to use up some random leftover ingredients. I had half a bag of potatoes, some shredded cheddar, and bacon...so I tried to go the restaurant-style cheese fries route, and it turned out really well, if I do say so myself. This is super easy. Here's what you need:
BACON CHEESE POTATOES INGREDIENTS
-enough potatoes cut bite-sized to cover a 13x9 dish in a single layer (I used about 1/3 bag of yukon gold potatoes...they are the best...you could use other potatoes, but I make no guarantees that it will be as yummy)
-1 cup shredded cheddar cheese (or as much as you want)
-3 or 4 sliced of cooked bacon, crumbled
-1/4 cup olive oil
-garlic salt to taste
INSTRUCTIONS
(1) Preheat your oven to 425. Put your potatoes in the 13x9 dish.
(2) Pour 1/4 cup olive oil over potatoes, and stir them around to coat.
(3) Season with garlic salt.
(4) Bake for 30-40 minutes, until potatoes are done.
(5) Add crumbled bacon and shredded cheddar over the top, and put it back in the oven for a couple minutes just to melt the cheese.
In other news, I tried the crock pot pork chop recipe with chicken, and (as expected) it was equally yummy. So go here for the recipe and just substitute chicken breasts for chops.
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Friday, April 29, 2011
Tuesday, March 15, 2011
Buttered Asparagus
I LOVE ASPARAGUS! My husband says he hates it (which means our son also hates it), although neither of them have ever tried it (my husband did touch a piece to his tongue, once, but that definitely does not count). Whatever, more for me :)
Anyway, here is the way I cook it most of the time. It is super easy and fast, and it has butter (so it can't be bad, right?). Also, before I list the ingredients, let me apologize. I have no idea how much asparagus I cook (a pound? half a pound? who knows?). At Wal-mart they come in bunches in the produce section, and this recipe is for one bunch, which usually ends up being 2-3 servings. Okay, ingredients:
INGREDIENTS
asparagus (one bunch for 2 servings)
2 tablespoons butter (that's not exact--throw in another tablespoon if you think it needs it)
salt and pepper to taste
INSTRUCTIONS
(1) Boil some water in a pot.
(2) Meanwhile, rinse your asparagus. Then snap off the tough ends. To do this grab each end of the asparagus and bend it in half. It will break itself in the right spot. Trash the tough ends.
(3) Boil the asparagus for 5-7 minutes, or until crisp tender (That's a real term. I heard it on Food Network).
(4) Drain the asparagus and pat dry with a paper towel.
(5) Add butter to a large skillet over medium heat. Turn your vent hood on because butter has a high smoke factor--another Food Network term :)
(6) Add asparagus to pan. Let them cook for about 3-4 minutes. Try to roll them around so they don't just cook on one side. Don't burn them, just let them get that good brown butter flavor.
(7) Add salt and pepper to taste. Voila! Enjoy! If you cut them in pieces your children might think they're green beans :)
Anyway, here is the way I cook it most of the time. It is super easy and fast, and it has butter (so it can't be bad, right?). Also, before I list the ingredients, let me apologize. I have no idea how much asparagus I cook (a pound? half a pound? who knows?). At Wal-mart they come in bunches in the produce section, and this recipe is for one bunch, which usually ends up being 2-3 servings. Okay, ingredients:
INGREDIENTS
asparagus (one bunch for 2 servings)
2 tablespoons butter (that's not exact--throw in another tablespoon if you think it needs it)
salt and pepper to taste
INSTRUCTIONS
(1) Boil some water in a pot.
(2) Meanwhile, rinse your asparagus. Then snap off the tough ends. To do this grab each end of the asparagus and bend it in half. It will break itself in the right spot. Trash the tough ends.
(3) Boil the asparagus for 5-7 minutes, or until crisp tender (That's a real term. I heard it on Food Network).
(4) Drain the asparagus and pat dry with a paper towel.
(5) Add butter to a large skillet over medium heat. Turn your vent hood on because butter has a high smoke factor--another Food Network term :)
(6) Add asparagus to pan. Let them cook for about 3-4 minutes. Try to roll them around so they don't just cook on one side. Don't burn them, just let them get that good brown butter flavor.
(7) Add salt and pepper to taste. Voila! Enjoy! If you cut them in pieces your children might think they're green beans :)
Thursday, March 10, 2011
Oven Fries and Creamy Dinner Grits
Today is another double recipe day just because I feel like it. Tonight I needed a side dish for James and I, and all I had was one baking potato. The solution? Oven Fries. This is slightly modified from Leigh's garlic oven fries found here, and it's so easy I hate to even call it a recipe.
OVEN FRIES INGREDIENTS (makes 4 normal servings...3 if you have a hungry husband)
2 large baking potatoes, rinsed
1-2 tablespoons olive oil
garlic salt to taste
OVEN FRIES INSTRUCTIONS
(1) Preheat oven to 400 degrees.
(2) Cut your potatoes in half length-wise. Then lay them skin side up on your cutting board. Cut fries by slicing length-wise about every 1/4 inch.
(3) Put fries in bowl and toss with olive oil and garlic salt to coat.
(4) Place in single layer on a cookie sheet. Sprinkle on a little more garlic salt if desired.
(5) Cook for about 35 minutes, flipping half way through.
This next dish could be a dinner side or breakfast. My little girl devours these. Many thanks to Emily for sharing this recipe HERE a while back. They have (briefly) graced our dinner plates and breakfast bowls many times since.
CREAMY DINNER GRITS INGREDIENTS
3 cups low sodium chicken broth
1 cup heavy whipping cream
4 tablespoons butter
1 cup QUICK COOKING grits
CREAMY DINNER GRITS INSTRUCTIONS
(1) Bring chicken broth, cream, and butter to a simmer over medium heat.
(2) Add in grits, whisking continually to prevent lumps.
(3) Put the lid on and let them cook for the time directed on the package of grits, stirring occasionally. Mine says 5-7 minutes on the stove top.
(4) Add salt and pepper if you want, but I agree with Emily that they don't need either.
OVEN FRIES INGREDIENTS (makes 4 normal servings...3 if you have a hungry husband)
2 large baking potatoes, rinsed
1-2 tablespoons olive oil
garlic salt to taste
OVEN FRIES INSTRUCTIONS
(1) Preheat oven to 400 degrees.
(2) Cut your potatoes in half length-wise. Then lay them skin side up on your cutting board. Cut fries by slicing length-wise about every 1/4 inch.
(3) Put fries in bowl and toss with olive oil and garlic salt to coat.
(4) Place in single layer on a cookie sheet. Sprinkle on a little more garlic salt if desired.
(5) Cook for about 35 minutes, flipping half way through.
This next dish could be a dinner side or breakfast. My little girl devours these. Many thanks to Emily for sharing this recipe HERE a while back. They have (briefly) graced our dinner plates and breakfast bowls many times since.
CREAMY DINNER GRITS INGREDIENTS
3 cups low sodium chicken broth
1 cup heavy whipping cream
4 tablespoons butter
1 cup QUICK COOKING grits
CREAMY DINNER GRITS INSTRUCTIONS
(1) Bring chicken broth, cream, and butter to a simmer over medium heat.
(2) Add in grits, whisking continually to prevent lumps.
(3) Put the lid on and let them cook for the time directed on the package of grits, stirring occasionally. Mine says 5-7 minutes on the stove top.
(4) Add salt and pepper if you want, but I agree with Emily that they don't need either.
Monday, March 7, 2011
Chicken Bacon Pizza & Sauteed Garlic Green Beans
We tried this tonight paired with some sauteed garlic green beans, and it was a winner. It was also really fast (minus the eternity it takes my oven to preheat). AND Elijah enjoyed helping!
CHICKEN BACON PIZZA INGREDIENTS
1 package refrigerated pizza crust (regular, not thin crust) OR 1 packet pizza dough mix (this is about $2.00 cheaper--follow instructions on packet)
2 tablespoons olive oil
1 teaspoon minced garlic (about 2 cloves)
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 6-ounce package Tyson pre-cooked grilled chicken breast strips (if you are not going to add other toppings I would do 1 1/2 or 2 packages of chicken and little extra bacon)
6 slices bacon, cooked and crumbled
whatever other toppings sound good to you!
INSTRUCTIONS
(1) Preheat your oven to 400 for refrigerated dough or to whatever the packet says if you are using a packet of pizza dough mix.
(2) FOR PRE-MADE REFRIGERATED DOUGH: Roll your dough out on a GREASED cookie sheet or pizza pan. Press it out as big as you want. Mine took up most of our cookie sheet.
FOR DOUGH FROM A MIX PACKET: Follow instructions on packet until you get to the part where it says to add the toppings. Then continue with recipe here...
(3) Drizzle olive oil on and rub it around to coat the whole surface of the dough.
(4) Sprinkle minced garlic onto crust evenly.
(5) Add half of each kind of cheese to pizza.
(6) Add chicken, bacon, and whatever else you want.
(7) Add remaining cheese.
(8) FOR REFRIGERATED DOUGH: Bake 15-20 minutes. I baked mine 20 and (in my oven) it was a little too long. My crust was a little to brown on the edges. Just keep an eye on it.
FOR DOUGH FROM A MIX PACKET: Follow directions on packet for how long to cook after adding toppings.
Enjoy! Oh yeah, SAUTEED GARLIC GREEN BEANS:
(1) Get about 3/4 pound fresh greens beans and snap off the ends.
(2) Boil them for 10 minutes and drain.
(3) Add them to a nonstick skillet with 1 1/2 Tablespoons olive oil on med/high heat.
(4) Saute for about 3 minutes. Add 1 teaspoon minced garlic.
(5) Saute for another 2 minutes.
(6) Season with garlic salt and pepper to taste.
CHICKEN BACON PIZZA INGREDIENTS
1 package refrigerated pizza crust (regular, not thin crust) OR 1 packet pizza dough mix (this is about $2.00 cheaper--follow instructions on packet)
2 tablespoons olive oil
1 teaspoon minced garlic (about 2 cloves)
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 6-ounce package Tyson pre-cooked grilled chicken breast strips (if you are not going to add other toppings I would do 1 1/2 or 2 packages of chicken and little extra bacon)
6 slices bacon, cooked and crumbled
whatever other toppings sound good to you!
INSTRUCTIONS
(1) Preheat your oven to 400 for refrigerated dough or to whatever the packet says if you are using a packet of pizza dough mix.
(2) FOR PRE-MADE REFRIGERATED DOUGH: Roll your dough out on a GREASED cookie sheet or pizza pan. Press it out as big as you want. Mine took up most of our cookie sheet.
FOR DOUGH FROM A MIX PACKET: Follow instructions on packet until you get to the part where it says to add the toppings. Then continue with recipe here...
(3) Drizzle olive oil on and rub it around to coat the whole surface of the dough.
(4) Sprinkle minced garlic onto crust evenly.
(5) Add half of each kind of cheese to pizza.
(6) Add chicken, bacon, and whatever else you want.
(7) Add remaining cheese.
(8) FOR REFRIGERATED DOUGH: Bake 15-20 minutes. I baked mine 20 and (in my oven) it was a little too long. My crust was a little to brown on the edges. Just keep an eye on it.
FOR DOUGH FROM A MIX PACKET: Follow directions on packet for how long to cook after adding toppings.
Enjoy! Oh yeah, SAUTEED GARLIC GREEN BEANS:
(1) Get about 3/4 pound fresh greens beans and snap off the ends.
(2) Boil them for 10 minutes and drain.
(3) Add them to a nonstick skillet with 1 1/2 Tablespoons olive oil on med/high heat.
(4) Saute for about 3 minutes. Add 1 teaspoon minced garlic.
(5) Saute for another 2 minutes.
(6) Season with garlic salt and pepper to taste.
Monday, February 28, 2011
Chocolate Bread Balls and Onion Roasted Potatoes
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.
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.
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 19, 2011
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.
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!
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