Monday, September 14, 2009
2 T lime juice
2 T veg. oil
1 T honey
4 chicken breasts
1 cup finely crushed tortilla chips
16 oz thick-n-chunky salsa
1 cup shredded Monterrey jack cheese
2 T minced fresh cilantro
Sour cream for serving
Combine lime juice, oil and honey. Dip chicken breast in mixture and then coat with crushed tortilla chips. Place in an ungreased baking dish and bake uncovered at 350 degrees for 45 minutes or until juices run clear. Combine salsa and cilantro and pour over chicken. Top with cheese and cook for 20 minutes or until cheese starts to bubble.
I got this from a friends blog too and Eric really liked it. We added extra cilantro after it was done because he loves cilantro and thought it needed a bit more. Next time we will add more initially. I sliced the breasts in half to cut down on cooking time. Enjoy!
1 tube sugar cookie dough
1 cup whipped topping
12 oz. cream cheese
1/3 cup sugar
1/3 T lemon juice
fruit of your choice
Roll out cookie dough onto baking sheet in the shape of a circle, like a pizza, then bake at 350 for 15-20 minutes or until golden. Set aside and let cool completely. Mix together whipped topping, cream cheese, sugar and lemon juice with hand mixer or kitchen aid to get smooth. Once the cookie dough has cooled spread mixture on with spatula and then top with favorite fruits and enjoy!
The girls had so much fun making this and we thought it was really good too. I used low fat cream cheese and you couldn't tell the difference. We used strawberries, bananas, kiwi and raspberries. Any fruit will be delicious.
Chicken Tenders (enough to cover bottom of Pyrex)
Swiss Cheese Slices
1 can Cream of Chicken Soup
2 cups Season Chicken Stuffing Mix
1/2 cup butter
1/4 cup water
Arrange chicken in baking dish and cover with Swiss cheese. Stir soup and water together and pour over chicken and cheese. Put dry stuffing over soup and drizzle with butter. Bake at 350 for roughly 45 minutes.
I got this recipe from a friends blog and we liked it. Really easy. I used a little less butter and it was still good. This recipe made a little more than we needed for two adults and two toddlers so adjust to your family size. Hope you like it!
Friday, July 17, 2009
Ground Beef Stroganoff
1 pound ground beef
1 onion, chopped
8 mushrooms, sliced
2 T butter
1 can cream of mushroom soup
1/8 t pepper
½ t salt
1 T sugar
1 c sour cream
Sauté mushrooms in butter for 5 minutes. Remove from pan. Brown ground beef with onion. Remove from heat. Add mushrooms and remaining ingredients. Stir well. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Heat just until hot throughout. Do not boil. Serve over hot, buttered noodles.
(I use rice instead of noodles, always have. We love it.)
Wednesday, June 24, 2009
Prep time 90 mins Cook time 15 min
1 cup warm water
1 Tbsp active dry yeast
1 Tbsp sugar
1 tsp salt
4 Tbsp non fat dry milk
2 3/4 cup bread flour
6 cups beef chili
3 cups shredded lettuce
1 1/2 cup shredded cheddar cheese
1 cup sour cream (or Ranch Dressing)
3 tomatoes, diced
Prepare fry bread: Soften yeast in warm water. Add Sugar, salt, dry milk, and bread flour and knead the misture into a soft dough. In a greased bowl, allow dough to rise until doubles. Turn dough out onto foured surface: punch it down and let it relax 5 minutes. Roll the dough to a thickness of 1/4 inch and cut it into 6 circles with diameter of 6 inces each. Allow circles to rise another 15-20 minutes. Fry dough circles in hot oil until golden brown.
Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, and salsa.
MY NOTES: We do not cut this into circles anymore. We just use a pizza cutter and cut fairly equal pieces. My kids do not like chili so they have their fry bread with honey or powdered sugar (like a scone). Then they have their lettuce or cheese, etc on the side. So one meal still makes everyone happy.
Thursday, June 18, 2009
4 (6oz) boneless skinless chicken breast halves
1 (9oz) package frozen artichoke hearts
non-aerosol cooking spray
2 cups sliced fresh mushrooms
1/4 cup chopped onion ( i use dehydrated)
1 clove garlic ( i use dehydrated)
4 teaspoons cornstarch
3/4 cup evaporated milk
1/8 teaspoon black pepper
2 Tablespoons dry white wine (white grape juice with a splach of cidar vinegar)
1/3 cup grated parmesan cheese
In a large skillet with a tight-fitting lid, bring chicken broth to a boil. Add chicken, reduce heat, cover and simmer for 12-14 minutes or until chicken is cooked through; drain, reserving 3/4 cup of broth. Cover chicken and keep warm.. Meanwhile, cook artichoke hearts according to package directions; drain. Cover and keep warm. For sauce, spray skillet(use the skillet the chicken was cooked in) with cooking spray. Add mushrooms, onion and garlic; cook and stir over medium heat until onion is tender. Stir in cornstarch. Add reserved broth, evaporated milk and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine (juice/vinegar). To serve, place chicken on dinner plates. Arrange artichokes around chicken; spoon sauce over chicken and sprinkle with Parmesan cheese.
Serving suggestions: add steamed red skinned potatoes, squash, and steamed asparagus
Wednesday, June 3, 2009
Zucchini casserole recipe with tomato sauce and bacon.
6 slices bacon, diced
1 large onion, chopped
4 cups sliced zucchini
1 can (8 ounces) tomato sauce
3/4 teaspoon salt
1/4 teaspoon pepper
15 buttery crackers, crushed
1/2 cup grated Parmesan cheese
Fry bacon in a large skillet until just cooked but not crisp. Add onion and cook until onion is softened. Stir in zucchini and tomato sauce; season with salt and pepper. Pour zucchini mixture into a greased 2-quart casserole and sprinkle with crushed buttery crackers and Parmesan cheese. Cover and bake at 350° for about 30 minutes, until hot and bubbly.
Friday, May 29, 2009
Chicken Breasts ( I use the Costco frozen ones)
Lay the chicken in the bottom of a 9 x 13 ( I don't defrost them)
(you can dip the chicken in egg whites and then bread crumbs mixed with parmasan cheese and a little Italian seasoning)
Put a pat of butter on top of each breast.
Pour about 1/3-1/2 cup of white wine in the bottom of the pan.
(You can use sparkling cider or sprite)
Sprinkle mozeralla on top of the chicken.
(You can also use grated parmasan cheese)
Cover with foil
Bake for an hour in a 350* oven
When I cooked the first one, I cut it up, put it in the crock pot with carrots, potatoes, and onion soup mix, all filled with water. The roast had way too much fat on it. My family ate it but did not enjoy it.
Thursday, May 21, 2009
1 1/2 Cups melted butter
3 Cups Sugar
3 tsp vanilla
1 1/2 cups flour
1 Cup baking coco
3/4 tsp baking powder
3/4 tsp salt
mix together and pour into a large cookie sheet , the kind with the edges, or what I call a jelly roll pan. Bake at 350 degrees for 20-25 minutes.
Cool and then frost:
12 Tbsp butter
3/4 Cups coco
1/4 C karo syrup
2 tsp vanilla
4 Cups powdered sugar
4-8 Tbsp milk
Friday, May 15, 2009
JAM BARS also known as Fruit and Grain Bars
1 Cup Butter or Margarine – Softened
1 Cup Brown Sugar1 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Oats
16 Ounces Strawberry Preserves -- * See Note
1 Teaspoon Almond Extract
Cream margarine and sugar. Add dry ingredients. Mix well. Add almond extract. Press half of crumb mixture into greased 9 x 13 pan. Spread with preserves. (*Use Strawberry, raspberry, peach or other favorite). Sprinkle with remaining crumb mixture. Bake at 350* for 20-25 min. Cool and cut into bars.
Tuesday, May 12, 2009
Texas 2 Step Chicken
16 oz picante sauce about 1 ½ cups***It is OK to substitute salsa. I usually do!
¼ cup brown sugar
2 tablespoons Dijon Mustard
6 each Chicken Breast, boneless
Optional: 1 cup shredded cheddar cheese and 4 cups cooked rice
In a large mixing bowl (or freezer bag) combine picante sauce, brown sugar and mustard. Mix well. Add chicken. Freeze in 1 gallon size bag or in cooking pan. Thaw in refrigerator. Bake at 400 for 30 minutes. Toss 1 cup cheese over the dish and place it back into oven until melted. Serve chicken sauce and all over rice.
Sunday, May 10, 2009
Wednesday, April 29, 2009
Friday, April 24, 2009
Peachy Fruit Salad
1 20 oz can peach pie filling
1 20 oz can Pineapple (chunks or tidbits), drained
1 15 oz mandarin oranges, drained
1 pkg strawberries, frozen slightly thawed (I always just use a handful or 2 from my big Sams bag)
2-3 bananas sliced
Optional: you can also add blueberries, grapes, cherries or marshmallows
Mix all together. It is best after being chilled but can be served right when you mix it up. The strawberries should be added shortly before serving because they can get mushy
Thursday, April 23, 2009
Wednesday, April 22, 2009
Tuesday, April 21, 2009
Browned hamburger with taco seasoning
(You get the idea- any taco toppings that you enjoy)
This is an easy way to make a baked potato a complete meal. To save time I bake my potatoes in the microwave. I cut them in half and put them on a plate and cover the entire plate with saran wrap. I poke a few holes in the top to let out steam and then microwave them for about 7 minutes. For taco meat, I buy my taco seasoning in bulk at Sams Club. I like the seasoning and it is a lot less expensive than the little packets. Enjoy!
Monday, April 20, 2009
Saturday, April 18, 2009
1 1/2 quarts chicken broth
2 tsp minced garlic
1/4 cup oil
3 bay leaves
3/4 green bell pepper, chopped finely
3 celery stalks, chopped finely
1 med onion, chopped finely
1 bunch green onions, chopped tops only
1 dash hot sauce ( I use Louisiana hot sauce)
2 tsp Tony Chachere's creole seasoning
In large stock pot saute the onions and celery in the oil till clear then add the bell peppers and garlic till browned. Add the remaining ingredients with the exception of the green onions and simmer for 1/2 hour. Using a potato masher smash some of the beans and cook an additional 20 min or until creamy. Stir in the green onion and serve over rice.
Chicken Sausage Jambalaya
½ cup veggie oil
1 onion chopped
1 g. bell pepper chopped
3 tsp salt
1 ¼ tsp cayenne pepper
1 lbs smoked sausage, quartered
2 b/s chicken breast, cooked &chopped
3 bay leaves
3 cups uncooked rice
6 cups chicken broth
1 small can tomato sauce
1 cup green onions
Heat oil in large dutch oven. Over med heat add onion, and bell peppers and brown. Add all remaining ingredients with the exception of the green onions and cook until rice is cooked (15-20 min). Add green onions and let sit 5 minutes.
Friday, April 17, 2009
1/4 cup butter
1 cup milk
1 cup flour
1/4 tsp salt
Turn oven to 350 degrees and melt butter in 9x13 pan in oven. Meanwhile mix eggs, milk, flour then salt in bowl. Pour egg mixture into hot butter (careful not to burn the butter) bake for 25 minutes. Top with syrup, powdered sugar, jam, etc. anything you like to put on pancakes or waffles.
I usually make these for breakfast but they would be delicious for dinner too. (I like breakfast... my last post was a pancake recipe too :>) I wanted to share this one because my kids love them and I just gave them to Danielle and Spencer Black and they loved them just plain. So hears a recipe your kids (or at least 2 of them loved) Stephanie I hope y'all enjoy!!!
Thursday, April 16, 2009
4 cups chicken stock
2 cups cubed cooked ham
dash of rosemary
1 pound bacon, diced
1 onion, diced
1 1/2 clove garlic
3 green onions, diced
3 large potatoes, cubed
1/2 pound carrots, cubed
3/4 cup heavy cream
1. Pour stock into large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and rosemary.
2. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return to medium heat. Stir in onions, garlic, and green onions; cook until tender, then add to pot.
3. Place cubed potatoes and carrots in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
Ham and Chicken Roll-Ups
2 cups cooked rice
6 slices ham
1 1/2 cups cooked chopped chicken
1 can cream of mushroom soup, divided
3 T butter
1/4 cup minced onion
1/4 cup minced celery
2 mushrooms, chopped
1/2 cup sour cream
1/4 cup milk
1/4 t pepper
*1 cup shredded Swiss cheese
**French fried onions
1. Arrange rice on bottom of greased foil baking pan.
2. Saute onion, celery, and mushrooms in butter until soft.
3. Combine chicken, 1/3 cup soup, onion, celery, and mushrooms in a bowl.
4. Divide among the six slices of ham.
5. Roll up and place seam side down on top of rice.
6. Combine sour cream, milk, pepper, and remaining soup. Pour over roll-ups.
7. Cover with heavy freezer foil. Label and freeze.
8. To serve: Thaw. Bake uncovered for 45 minutes at 350*. Top with *cheese and **French fried onions. Bake 10 minutes longer.
Friday, April 3, 2009
1 lb. ground beef
1 clove garlic, minced
1 T. parsley flakes
1 T. basil
1 1/2 t. salt
1 can tomatoes
2 cans tomato paste
10 oz. lasagna noodles
3 c. cottage cheese
2 beaten eggs
1 t. salt
1/2 t. pepper
2 T. parsley flakes
1/4 c. Parmesan cheese
1 lb. mozzarella cheese
Brown meat slowly. Add the next 6 ingredients. Simmer uncovered for 10 minutes to blend flavors. Stir occasionally.
Cook noodles in boiling water til tender, drain. Rinse in cold water.
Meanwhile combine cottage cheese with eggs, seasonings and Parmesan cheese.
Place half the noodles in 9x13 pan. Spread 1/2 of the cottage cheese mixture on the noodles, then layer with 1/3 of the mozzarella cheese. After the mozzarella layer, spread 1/2 the meat mixture. Repeat layers.
Bake @ 375 for 30 min. Garnish with remaining mozzarella & let stand 10 min. before cutting.
Wednesday, April 1, 2009
1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can water
1 cup mushrooms, diced
4 pork chops
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).
This recipe serves 4. Serve over rice to soak up all the sauce. Yum. I used a lot more mushrooms and it was great. I also just sliced up a pork tenderloin and used that instead of chops and it worked great.
Saturday, March 28, 2009
So sometime in the last year I created a dinner idea list. It is 3 pages long and divided into categories such as Chicken: raw or cooked or need to marinate. Something in the raw category starts with raw chicken while a cooked chicken recipe starts with precooked chicken. Beef and pork have similar categories. I also have a Pasta category, Mexican, and side dishes which is subdivided into beans, rice, potato, etc.
I went through all my fave recipes and cookbooks and files and listed them in the appropriate category. Now when I cannot think of what to make I go to the list and search for ideas rather than flipping through a cookbook or file. I also use the list when making my grocery list. It helps me. Now to a great recipe from the list. This is a pork one. Sorry I do not have a pic.
Honey Barbequed Ribs
3 lbs boneless pork ribs (I have used bone in as well)
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke
Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on Low for 3 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze. To serve: Thaw. Heat until hot throughout.
Just a note, This is usually fall apart pork so I tend to pull it and use it for sandwiches or over potatoes. It is so yummy! Enjoy!
Friday, March 27, 2009
1 lb ground beef
1/4 cup chopped onion
1 can cream of mushroom
1-10 oz can enchilada sauce
1/2 cup milk
2 T chopped green chilies
8-10 corn tortillas
2 1/2 cups shredded cheddar cheese
1. Brown ground beef and onion- drain grease
2. Stir in soup, enchilada sauce, milk, chilies
3. Reduce heat- simmer 10 minutes- stir occasionally
4. Soften tortillas (in microwave, in oil, or over stove)
5. Place 1/4 cup cheese in each tortilla (or just whatever looks right) and roll up
6. Place tortillas in sauce, cover, and cook until heated through (about 5 minutes)
7. Sprinkle with remaining cheese, cover, and cook until cheese melts
1 3/4 cup water
1 1/2 cup uncooked wheat
1/4 cup powdered milk
3 Tbs oil
3 tsp baking powder
3/4 tsp soda
1/4 cup sugar
Put water and wheat in blender. Blend for about 2 min. Add remaining ingredients and blend until smooth.
(to adjust thickness for your liking add water or flour) Cook on hot griddle. For waffles add 1-2 Tbs more oil.