Easy Cheesy Chicken
6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 (11 oz) can of condensed cream of cheddar cheese soup
1 (8 oz) container sour cream
Rinse Chicken, and pat dry. Sprinkle with salt, pepper and garlic powder.
In a medium bowl mix together cream of chicken soup, cream of mushroom soup, and cream of Cheddar cheese soup.
Cook on low for 6-8 hours. Stir in sour cream right before serving.
SURVEY SAYS: Keeper! **this is another one I made a long time ago that I put a star next to, but it just somehow never made it to the blog.
UPDATE: I made this on Sunday and only used 2.5 chicken breasts, garlic powder, salt/pepper, cream of chicken soup and cream of cheese soup, and sour cream and it was still yummy! Etahn even asked for seconds:)
Friday, March 25, 2011
Chocolate Chess Pie
Chocolate Chess Pie
1/4 cup butter, softened
2 eggs
3 tablesppons unsweetened cocoa powder
1 1/2 cups white sugar
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
Blend together butter, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
Bake at 375º for 45 minutes, or until set. Let cool before slicing.
SURVEY SAYS: Keeper! It is really good with vanilla ice cream, too. **I made this months ago but somehow never made it to the blog...
1/4 cup butter, softened
2 eggs
3 tablesppons unsweetened cocoa powder
1 1/2 cups white sugar
2/3 cup evaporated milk
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
Blend together butter, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
Bake at 375º for 45 minutes, or until set. Let cool before slicing.
SURVEY SAYS: Keeper! It is really good with vanilla ice cream, too. **I made this months ago but somehow never made it to the blog...
Sunday, March 20, 2011
Italian Chicken with Vegetables
Italian Chicken with Vegetables
4-6 Boneless Skinless Chicken Breasts
8 oz. Fat Free Italian Dressing
1/4 cup Grated Parmesan Cheese
1 tsp. Italian Seasoning (I used the whole packet)
4-5 Potatoes (cubed and pealed)
Pour some of the Italian dressing in the bottom of the crock-pot. Place the chicken in the crock-pot. Sprinkle with half of the parmesan cheese and half of the Italian seasoning. Pour potatoes on top of chicken. Add remaining dressing, parmesan cheese, and Italian seasoning. Cook on low for 6-8 hours. Add baby carrots if you'd like more vegetables.
SURVEY SAYS: Not very good - it was very plain, even though I used the entire seasoning packet and more than 8 oz. of the Italian Dressing. Oh, well - you win some, you lose some :)
4-6 Boneless Skinless Chicken Breasts
8 oz. Fat Free Italian Dressing
1/4 cup Grated Parmesan Cheese
1 tsp. Italian Seasoning (I used the whole packet)
4-5 Potatoes (cubed and pealed)
Pour some of the Italian dressing in the bottom of the crock-pot. Place the chicken in the crock-pot. Sprinkle with half of the parmesan cheese and half of the Italian seasoning. Pour potatoes on top of chicken. Add remaining dressing, parmesan cheese, and Italian seasoning. Cook on low for 6-8 hours. Add baby carrots if you'd like more vegetables.
SURVEY SAYS: Not very good - it was very plain, even though I used the entire seasoning packet and more than 8 oz. of the Italian Dressing. Oh, well - you win some, you lose some :)
Saturday, March 19, 2011
Celeste Ficklin's Nacho Cheese Bake
Celeste Ficklin's Nacho Cheese Bake
2 cups egg noodles
1 lb. ground beef
mild taco seasoning
1 can cheddar cheese soup
1 can mild Rotel diced tomatoes
1 1/2 cups shredded cheddar cheese
2 cups crushed tortilla chips
Cook pasta according to directions. Brown hamburger meat in large frying pan. Sprinkle with some taco seasoning. Add undiluted soup and tomatoes. Bring to boil; simmer. Melt cheese into this mixture then add noodles and some of the crushed chips. Transfer to a 9 x 13 pan. Top with a little more cheese and remaining chips. Bake at 350º for about 25 minutes.
SURVEY SAYS: Good! It is really easy to make and everyone ate it all:)
2 cups egg noodles
1 lb. ground beef
mild taco seasoning
1 can cheddar cheese soup
1 can mild Rotel diced tomatoes
1 1/2 cups shredded cheddar cheese
2 cups crushed tortilla chips
Cook pasta according to directions. Brown hamburger meat in large frying pan. Sprinkle with some taco seasoning. Add undiluted soup and tomatoes. Bring to boil; simmer. Melt cheese into this mixture then add noodles and some of the crushed chips. Transfer to a 9 x 13 pan. Top with a little more cheese and remaining chips. Bake at 350º for about 25 minutes.
SURVEY SAYS: Good! It is really easy to make and everyone ate it all:)
Monday, March 14, 2011
Comfort Chicken Casserole
Comfort Chicken Casserole
3 large boneless chicken breasts (sliced into thirds)
6 slices swiss cheese (I only had a block of Swiss cheese, so I used my grater and used shredded cheese)
1/2 cup water
2 cans cream of chicken soup
3 T melted butter
1/3 cup Italian seasoned bread crumbs
Spray 9 x 13 pan with Pam, arrange chicken (thawed) in the pan and place cheese on top of the chicken. Mix the soup and water in a bowl and pour over chicken. Pour melted butter on top and sprinkle bread crumbs over all. Bake at 350º for 50-55 minutes. Serve over rice.
SURVEY SAYS: It's a keeper!!! We were all members of the clean plate club and Ethan kept saying how much he liked it and it was SUPER easy to make. We had this with corn and salad.
3 large boneless chicken breasts (sliced into thirds)
6 slices swiss cheese (I only had a block of Swiss cheese, so I used my grater and used shredded cheese)
1/2 cup water
2 cans cream of chicken soup
3 T melted butter
1/3 cup Italian seasoned bread crumbs
Spray 9 x 13 pan with Pam, arrange chicken (thawed) in the pan and place cheese on top of the chicken. Mix the soup and water in a bowl and pour over chicken. Pour melted butter on top and sprinkle bread crumbs over all. Bake at 350º for 50-55 minutes. Serve over rice.
SURVEY SAYS: It's a keeper!!! We were all members of the clean plate club and Ethan kept saying how much he liked it and it was SUPER easy to make. We had this with corn and salad.
Tuesday, March 8, 2011
Lasagna
Lasagna
8 lasagna noodles
1 lb hamburger
1 har Barella tomato herb spaghetti sauce
1/4 cup water
2 eggs
1 small carton low-fat cottage cheese
1 T parsley
4 cups mozzerella cheese (1 full bag)
Cook and drain lasagna noodles. To make the sauce, brown hamburger, add the bottled sauce and about 1/4 cup water and heat through. In separate bowl blend eggs, cottage cheese and parsley together. In a 9 x 13 pan layer 4 lasagna noodles, spread on half the hamburger mixture, then spread half the cottage cheese mixture and sprinkle with 2 cups of cheese. Then layer the noodles, hamburger mixture, cottage cheese mixture and the remaining 2 cups of cheese. Bake at 350º for 25 minutes. Let stand for 10 minutes before serving.
SURVEY SAYS: Good! It was a little watery, so I don't think I will add the 1/4 cup of water next time. Also, I baked it for 25 minutes with tin foil, then 10 more minutes without tin foil. Sean loved this recipe and it was a lot easier than I thought homemade lasagna would be!
8 lasagna noodles
1 lb hamburger
1 har Barella tomato herb spaghetti sauce
1/4 cup water
2 eggs
1 small carton low-fat cottage cheese
1 T parsley
4 cups mozzerella cheese (1 full bag)
Cook and drain lasagna noodles. To make the sauce, brown hamburger, add the bottled sauce and about 1/4 cup water and heat through. In separate bowl blend eggs, cottage cheese and parsley together. In a 9 x 13 pan layer 4 lasagna noodles, spread on half the hamburger mixture, then spread half the cottage cheese mixture and sprinkle with 2 cups of cheese. Then layer the noodles, hamburger mixture, cottage cheese mixture and the remaining 2 cups of cheese. Bake at 350º for 25 minutes. Let stand for 10 minutes before serving.
SURVEY SAYS: Good! It was a little watery, so I don't think I will add the 1/4 cup of water next time. Also, I baked it for 25 minutes with tin foil, then 10 more minutes without tin foil. Sean loved this recipe and it was a lot easier than I thought homemade lasagna would be!
Friday, March 4, 2011
Snap Peas 'n' Ham Alfredo
Snap Peas 'n' Ham Alfredo
1 package frozen pasta, broccoli, and Alfredo sauce
2 cups fresh sugar snap peas
1/4 cup water
2 cups cubed fully cooked ham
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Prepare pasta and sauce according to package directions. Meanwhile, place peas and ater in microwavbe safe dish and cook in microwave for about a minute. Drain.
Stir the peas, ham, oregano, and pepper into pasta mixture; cook and stir for 3/4 minutes or until heaed through.
**Note: I did not use frozen pasta, broccoli and Alfredo sauce. I made pasta (using Rigatoni noodles), cooked fresh broccoli, and made the Alfredo sauce - then just mixed it all together when it was cooked.
SURVEY SAYS: Keeper. Not a favorite of mine, but Ethan loved it - aske for seconds and ate it all! To me it was kind of plain. Sean isn't home so I don't know what he will think about it, but hopefully he will like it because we have lots of leftovers!
1 package frozen pasta, broccoli, and Alfredo sauce
2 cups fresh sugar snap peas
1/4 cup water
2 cups cubed fully cooked ham
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Prepare pasta and sauce according to package directions. Meanwhile, place peas and ater in microwavbe safe dish and cook in microwave for about a minute. Drain.
Stir the peas, ham, oregano, and pepper into pasta mixture; cook and stir for 3/4 minutes or until heaed through.
**Note: I did not use frozen pasta, broccoli and Alfredo sauce. I made pasta (using Rigatoni noodles), cooked fresh broccoli, and made the Alfredo sauce - then just mixed it all together when it was cooked.
SURVEY SAYS: Keeper. Not a favorite of mine, but Ethan loved it - aske for seconds and ate it all! To me it was kind of plain. Sean isn't home so I don't know what he will think about it, but hopefully he will like it because we have lots of leftovers!
Chicken Shepherd's Pie
Chicken Shepherd's Pie
2 boneless skinless chicken breast halves (6 oz. each), cubed
4 tablespoons butter, divided
1 puch (3.6 oz) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups milk
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon each salt and pepper
1 cup shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn, and chicken. Transfer to a greased 2 qt. baking dish. Top with mashed potatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350º for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.
SURVEY SAYS: It's a keeper:) Sean and Ethan didn't really like it; however, Sean got seconds (and ate it all) and Ethan also ate all of his plate. I liked it, so since everyone ate everything on their plates, I'm adding this to our "keep" folder:)
2 boneless skinless chicken breast halves (6 oz. each), cubed
4 tablespoons butter, divided
1 puch (3.6 oz) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups milk
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon each salt and pepper
1 cup shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn
In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn, and chicken. Transfer to a greased 2 qt. baking dish. Top with mashed potatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350º for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.
SURVEY SAYS: It's a keeper:) Sean and Ethan didn't really like it; however, Sean got seconds (and ate it all) and Ethan also ate all of his plate. I liked it, so since everyone ate everything on their plates, I'm adding this to our "keep" folder:)
Cream Cheese Chicken
Cream Cheese Chicken
4 - 4oz chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 packet Good Seasonings Italian Dressing Mix (You buy it on the salad dressing aisle where the ranch packets are sold also.
1 8oz cream cheese
Put chicken breast in crock pot. In seperate bowl mix the rest of the ingredients EXCEPT the cream cheese together. Pour over chicken. Cook over low for about 4 hours. When chicken is done, shred the chicken into smaller pieces. Cut up the bar of cream cheese, and add to mix. Stir well until cheese is all melted. You could also add a little bit of water or chicken broth if you don't like the mixture so thick.
**If you don't want to do the crock pot, I have heard of mixing all ingredients including the cream cheese and pouring over the chicken in 9x13. Then bake at 350 degrees for about 45 minutes or until chicken is tender**
Serve over rice or noodles.
SURVEY SAYS.... YUM! The boys both got seconds and we were all members of the Clean Plate Club:) And it is incredibly easy to make - another bonus!
4 - 4oz chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 packet Good Seasonings Italian Dressing Mix (You buy it on the salad dressing aisle where the ranch packets are sold also.
1 8oz cream cheese
Put chicken breast in crock pot. In seperate bowl mix the rest of the ingredients EXCEPT the cream cheese together. Pour over chicken. Cook over low for about 4 hours. When chicken is done, shred the chicken into smaller pieces. Cut up the bar of cream cheese, and add to mix. Stir well until cheese is all melted. You could also add a little bit of water or chicken broth if you don't like the mixture so thick.
**If you don't want to do the crock pot, I have heard of mixing all ingredients including the cream cheese and pouring over the chicken in 9x13. Then bake at 350 degrees for about 45 minutes or until chicken is tender**
Serve over rice or noodles.
SURVEY SAYS.... YUM! The boys both got seconds and we were all members of the Clean Plate Club:) And it is incredibly easy to make - another bonus!
Baked Ziti with Sausage
Baked Ziti with Sausage
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jars spaghetti sauce,divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil (optional)
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through (about 10 minutes). Drain well in a colander set in the sink.
3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
5. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
SURVEY SAYS: Keeper!
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1 egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 jars spaghetti sauce,divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil (optional)
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through (about 10 minutes). Drain well in a colander set in the sink.
3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
5. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
SURVEY SAYS: Keeper!
Chicken and Broccoli Alfredo
Chicken and Broccoli Alfredo
1/2 of a 16 oz. pkg. linguine (I just used regular spaghetti noodles)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut int 1.5" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp. ground black pepper
1. Prepare linguine according to package directions. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with addtional Parmesan cheese.
SURVEY SAYS: definitely a keeper! It was very good (and very easy to make!) - it was even good as left overs :)
1/2 of a 16 oz. pkg. linguine (I just used regular spaghetti noodles)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breasts, cut int 1.5" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp. ground black pepper
1. Prepare linguine according to package directions. Add broccoli during last 4 minutes of cooking time. Drain linguine and broccoli well in colander.
2. Heat butter in skillet over medium-high heat. Add chicken and cook until well browned, stirring often.
3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Serve with addtional Parmesan cheese.
SURVEY SAYS: definitely a keeper! It was very good (and very easy to make!) - it was even good as left overs :)
Pretzel & Raspberry Salad
Pretzel & Raspberry Salad
Base:
2 cups crushed pretzels (not too fine)
2 Tbs sugar
¾ cup melted butter
Mix and pat into 9x13 pan – Bake 425 degrees for 5 minutes. Cool completely
Filling:
1 8 oz package cream cheese softened
1 cup sugar
1 small can crushed pineapple
mix well. Fold in – 19 oz cool whip, spread on crust; refrigerate
Topping:
2 small pkg raspberry jello
2 cups boiling water
1 large bag frozen raspberries
Mix in bowl; cool in fridge. Then pour over filling and set.
SURVEY SAYS: It's definitely a keeper! It took a really long time to make, though - so this one will only be for special occasions.
Base:
2 cups crushed pretzels (not too fine)
2 Tbs sugar
¾ cup melted butter
Mix and pat into 9x13 pan – Bake 425 degrees for 5 minutes. Cool completely
Filling:
1 8 oz package cream cheese softened
1 cup sugar
1 small can crushed pineapple
mix well. Fold in – 19 oz cool whip, spread on crust; refrigerate
Topping:
2 small pkg raspberry jello
2 cups boiling water
1 large bag frozen raspberries
Mix in bowl; cool in fridge. Then pour over filling and set.
SURVEY SAYS: It's definitely a keeper! It took a really long time to make, though - so this one will only be for special occasions.
Creamy Pesto Chicken and Bow Ties
Creamy Pesto Chicken and Bow Ties
2 tablespoons of butter
1 pound skinless boneless chicken breats, cut into cubes
1 can Campbells Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup prepared pesto sauce
3 cups bow tie-shaped pasta, cooked and drained.
1. heat the butter in a skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the soup, milk and pesto sauce into the skillet. Heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the pasta. Cook until its hot.
SURVEY SAYS... It's a keeper! It was so good the boys asked for seconds! I can't take the credit for this one, though - Sean cooked it, I just picked out the recipe:)
2 tablespoons of butter
1 pound skinless boneless chicken breats, cut into cubes
1 can Campbells Condensed Cream of Chicken Soup
1/2 cup milk
1/2 cup prepared pesto sauce
3 cups bow tie-shaped pasta, cooked and drained.
1. heat the butter in a skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the soup, milk and pesto sauce into the skillet. Heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the pasta. Cook until its hot.
SURVEY SAYS... It's a keeper! It was so good the boys asked for seconds! I can't take the credit for this one, though - Sean cooked it, I just picked out the recipe:)
Creamy Italian Chicken
Creamy Italian Chicken
4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg. (80z) cream cheese, softened
1 can (10-3/4 oz) cream of chicken soup (undiluted)
1 can (4 oz) mushrooms, stems and pieces
rice or noodles
Place chicken in slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on low heat for 3 hours. Remove chicken and cut into small pieces. In small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken and return to slow cooker; cook 1 hour longer, or until chicken is tender. Serve over rice or noodles.
SURVEY SAYS... keeper! Everyone was a member of the "Clean Plate Club" on this recipe :)
4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 pkg. (80z) cream cheese, softened
1 can (10-3/4 oz) cream of chicken soup (undiluted)
1 can (4 oz) mushrooms, stems and pieces
rice or noodles
Place chicken in slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on low heat for 3 hours. Remove chicken and cut into small pieces. In small mixing bowl beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken and return to slow cooker; cook 1 hour longer, or until chicken is tender. Serve over rice or noodles.
SURVEY SAYS... keeper! Everyone was a member of the "Clean Plate Club" on this recipe :)
Peanut Butter Balls
Peanut Butter Balls
2 cups creamy peanut butter
2 cups crushed graham crackers
1.5 cups powdered sugar
12 oz semi-sweet chocolate chips
Mix the first three ingredients together. Roll into balls (it helps if it is chilled first). Melt chocolate chips. Cover peanut butter balls with melted chocolate. Let them cool on wax paper.
I learned the hard way on melting chocolate chips! The best way is to microwave them-first for one minute, then stir, then 20 second increments after that. Also, I put them in the refridgerator after I covered them with the chocolate - this made the chocolate hard, and not gooey.
2 cups creamy peanut butter
2 cups crushed graham crackers
1.5 cups powdered sugar
12 oz semi-sweet chocolate chips
Mix the first three ingredients together. Roll into balls (it helps if it is chilled first). Melt chocolate chips. Cover peanut butter balls with melted chocolate. Let them cool on wax paper.
I learned the hard way on melting chocolate chips! The best way is to microwave them-first for one minute, then stir, then 20 second increments after that. Also, I put them in the refridgerator after I covered them with the chocolate - this made the chocolate hard, and not gooey.
Chicken Enchiladas
Chicken Enchiladas
4 chicken breasts, cooked and shredded
2 cups cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
1 4 oz. chopped green chiles, drained
tortillas
Mix chicken, 1 can soup, 1 cup sour cream, 1 cup cheese and chiles. Place on tortillas. Roll. Place in a greased glass 11 x 13 pan. Mix remaining ingredients and cover tortillas. Bake uncovered at 350º for 30-40 minutes.
SURVEY SAYS.... I wasn't a huge fan (its pretty plain) but the boys gobbled them up - so the recipe is a keeper! (plus, it was super easy)
4 chicken breasts, cooked and shredded
2 cups cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
1 4 oz. chopped green chiles, drained
tortillas
Mix chicken, 1 can soup, 1 cup sour cream, 1 cup cheese and chiles. Place on tortillas. Roll. Place in a greased glass 11 x 13 pan. Mix remaining ingredients and cover tortillas. Bake uncovered at 350º for 30-40 minutes.
SURVEY SAYS.... I wasn't a huge fan (its pretty plain) but the boys gobbled them up - so the recipe is a keeper! (plus, it was super easy)
Bean and Beef Enchiladas
Bean and Beef Enchiladas
1 pound ground beef
1 12oz. can refried beans
1 12 oz. can enchilada sauce
1 pkg of 8 tortillas
cheddar cheese
brown ground beef and drain fat. Add refried beans and 1/2 can of enchilada sauce and mix. Place 3-4 spoonfuls of bean and beef mixture onto tortilla. Add cheese and roll tortilla. Place in a 9x13 baking dish. Cover with remaining 1/2 can of enchilada sauce. Top with cheese. Bake at 350º for 30 minutes.
Good and SO incredibly easy! Definitely a keeper:)
1 pound ground beef
1 12oz. can refried beans
1 12 oz. can enchilada sauce
1 pkg of 8 tortillas
cheddar cheese
brown ground beef and drain fat. Add refried beans and 1/2 can of enchilada sauce and mix. Place 3-4 spoonfuls of bean and beef mixture onto tortilla. Add cheese and roll tortilla. Place in a 9x13 baking dish. Cover with remaining 1/2 can of enchilada sauce. Top with cheese. Bake at 350º for 30 minutes.
Good and SO incredibly easy! Definitely a keeper:)
Cheesy Beefy Corn Pie
Cheesy Beefy Corn Pie1lb ground beef
1 packet taco seasoning mix (1.25 oz. size)
1 box cornbread mix (approx. 16 oz. size)
1 8-oz. can corn
1 cup chopped onion I didn't use
1 cup shredded cheddar cheese
extra 1/2 cup cheese (optional)
-Preheat oven to 325º. Drain liquid from corn.
-Lightly grease a 10" cast iron skillet, place over medium heat. Mix ground beef with taco seasoning. Brown and crumble meat in skillet on medium heat.
-Remove meat from skillet and drain fat.
-Prepare cornbread mix as directed on package. Stir drained corn into batter.
-Pour half of the batter into hte empty, greased (still warm) skillet. Top evenly with meat, onions, and cheese. Pour remaining batter over meat and spread evenly.
-Bake 45 minuts or longer, until cornbread is browned. Remove from oven. Let cool for 15 minutes before cutting. Sprinkle some cheese on top of cornbread after baking.
SURVEY SAYS... keeper! It's not a favorite, but it is decent... super easy to make.
1 packet taco seasoning mix (1.25 oz. size)
1 box cornbread mix (approx. 16 oz. size)
1 8-oz. can corn
1 cup chopped onion I didn't use
1 cup shredded cheddar cheese
extra 1/2 cup cheese (optional)
-Preheat oven to 325º. Drain liquid from corn.
-Lightly grease a 10" cast iron skillet, place over medium heat. Mix ground beef with taco seasoning. Brown and crumble meat in skillet on medium heat.
-Remove meat from skillet and drain fat.
-Prepare cornbread mix as directed on package. Stir drained corn into batter.
-Pour half of the batter into hte empty, greased (still warm) skillet. Top evenly with meat, onions, and cheese. Pour remaining batter over meat and spread evenly.
-Bake 45 minuts or longer, until cornbread is browned. Remove from oven. Let cool for 15 minutes before cutting. Sprinkle some cheese on top of cornbread after baking.
SURVEY SAYS... keeper! It's not a favorite, but it is decent... super easy to make.
Strawberry Shortcakes
Strawberry Shortcakes
4 cups sliced fresh strawberries
1/2 cup sugar
2 1/3 cups Bisquick
2/3 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1 container (8oz) frozen whipped topping, thawed
-Mix strawberries and 1/2 cup sugar; set aside. Heat oven to 425º
-Stir Bisquick, milk, 3 tablespoons sugar and butter until soft dough forms.
-Drop dough by 6 spoonfuls onto ungreased cookie sheet
-Bake 10-12 minuts or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping
SURVEY SAYS... keeper! Warning: has a TON of sugar, so be prepared for your blood sugar levels to immediately sky rocket:)
4 cups sliced fresh strawberries
1/2 cup sugar
2 1/3 cups Bisquick
2/3 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1 container (8oz) frozen whipped topping, thawed
-Mix strawberries and 1/2 cup sugar; set aside. Heat oven to 425º
-Stir Bisquick, milk, 3 tablespoons sugar and butter until soft dough forms.
-Drop dough by 6 spoonfuls onto ungreased cookie sheet
-Bake 10-12 minuts or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping
SURVEY SAYS... keeper! Warning: has a TON of sugar, so be prepared for your blood sugar levels to immediately sky rocket:)
3 Cheese Pasta Bake
3 Cheese Pasta Bake
1 can condensed Cream of Mushroom Soup
1 package (8 oz) shredded two-cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corksrew-shaped pasta (rotini), cooked and drained
Stir the soup, cheeses, milk and pepper in a 1.5 quart casserole. Stir in the pasta. Bake at 400ºF for 20 minutes or until hot.
SURVEY SAYS... it's a keeper! It is incredibly easy and really good! Frozen veggies, chicken pieces, or pieces of ham can be added to it, too, so it is a recipe that definitely has some flexibility.
1 can condensed Cream of Mushroom Soup
1 package (8 oz) shredded two-cheese blend
1/3 cup grated parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corksrew-shaped pasta (rotini), cooked and drained
Stir the soup, cheeses, milk and pepper in a 1.5 quart casserole. Stir in the pasta. Bake at 400ºF for 20 minutes or until hot.
SURVEY SAYS... it's a keeper! It is incredibly easy and really good! Frozen veggies, chicken pieces, or pieces of ham can be added to it, too, so it is a recipe that definitely has some flexibility.
Creamy Chicken Enchiladas
Creamy Chicken Enchiladas
1 can Campbells Condensed Cream of Chicken Soup
1 container (8 oz) sour cream
1 cup Pace Picante Sauce
2 teaspooons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
10 flour tortillas
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)
Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken, and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3 quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350ºF for 40 minutes or until enchiladas are hot and bubbling. Top with the tomato and onion.
SURVEY SAYS... its a keeper!! :) I didn't add the tomato and onion, though.
1 can Campbells Condensed Cream of Chicken Soup
1 container (8 oz) sour cream
1 cup Pace Picante Sauce
2 teaspooons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
10 flour tortillas
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)
Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken, and cheese in a large bowl.
Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3 quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350ºF for 40 minutes or until enchiladas are hot and bubbling. Top with the tomato and onion.
SURVEY SAYS... its a keeper!! :) I didn't add the tomato and onion, though.
Three Cheese Manicotti
Three Cheese Manicotti
1 (8oz) package manicotti pasta
16 oz ricotta cheese
6 oz shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce
Preheat oven to 350ºF. Bring large pot of lightly salted water to a boil and add pasta and cook for 8-10 minutes or until al dente. Drain.
Meanwhile, in a large bowl, combine ricotta cheese, 4 oz mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley (I put it through my food processor to make it into really small specks) and salt and pepper to taste; mix well.
In a 9x13 baking dish, spray dish with cooking spray and cover bottom with thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes; serve.
1 (8oz) package manicotti pasta
16 oz ricotta cheese
6 oz shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce
Preheat oven to 350ºF. Bring large pot of lightly salted water to a boil and add pasta and cook for 8-10 minutes or until al dente. Drain.
Meanwhile, in a large bowl, combine ricotta cheese, 4 oz mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley (I put it through my food processor to make it into really small specks) and salt and pepper to taste; mix well.
In a 9x13 baking dish, spray dish with cooking spray and cover bottom with thin film of spaghetti sauce.
Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
Bake in preheated oven uncovered for 40 minutes; serve.
Carrot Chicken Pilaf
Carrot Chicken Pilaf
1 lb boneless skinless chicken, cubed
1/4 cup butter
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth (2 cans)
2 tablespoons minced fresh parsley
In a large skillet, brown chicken in butter. Remove and keep warm. Add the rice, carrots, onion, mushrooms, and red pepper to the skillet. Cook and stir until rice is browned. Stir in broth and put chicken back into skillet with mixture. Bring to boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
**This recipe was OK. I didn't make it with the red pepper or onion-I will try it with the pepper and onion next time, as it was very plain.
1 lb boneless skinless chicken, cubed
1/4 cup butter
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth (2 cans)
2 tablespoons minced fresh parsley
In a large skillet, brown chicken in butter. Remove and keep warm. Add the rice, carrots, onion, mushrooms, and red pepper to the skillet. Cook and stir until rice is browned. Stir in broth and put chicken back into skillet with mixture. Bring to boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
**This recipe was OK. I didn't make it with the red pepper or onion-I will try it with the pepper and onion next time, as it was very plain.
Teriyaki Chicken (Crock Pot)
Teriyaki Chicken
1/2 sugar
1/2 cup Soy Sauce
1 cup Pineapple juice
1 cup water
a few sprinkles of Garlic Salt
A few sprinkes of Ginger
2 lb. Chicken
Mix all ingredients in the crockpot. Cook for 4 hours, shred, and serve with rice.
Review:
good! Perfect for Sundays
1/2 sugar
1/2 cup Soy Sauce
1 cup Pineapple juice
1 cup water
a few sprinkles of Garlic Salt
A few sprinkes of Ginger
2 lb. Chicken
Mix all ingredients in the crockpot. Cook for 4 hours, shred, and serve with rice.
Review:
good! Perfect for Sundays
Chicken Breast Cacciatore
Chicken Breast Cacciatore
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup crushed cornflakes
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1 egg
6 boneless chicken breast halves
2/3 cup shredded part-skim mozzarella cheese
In a microwave-safe bowl, combine the tomato sauce, Italian seasoning, and garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Cook for 2-4 minutes or until it simmers; set aside. In a shallow bowl, combine the cornflakes, Parmesan cheese, and parsley. In another bowl, beat the egg. Dip chicken into egg, then roll into cornflake mixture.
The recipe then says to microwave the chicken, but the thought of microwaving chicken weirds me out so I baked it...
Once the chicken is done, pour tomato sauce mixture over chicken and sprinkle with mozzerlla cheese.
Ethan LOVED this recipe! He ate all of his chicken and half of mine. This recipe is definitely a keeper:)
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup crushed cornflakes
1/4 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1 egg
6 boneless chicken breast halves
2/3 cup shredded part-skim mozzarella cheese
In a microwave-safe bowl, combine the tomato sauce, Italian seasoning, and garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Cook for 2-4 minutes or until it simmers; set aside. In a shallow bowl, combine the cornflakes, Parmesan cheese, and parsley. In another bowl, beat the egg. Dip chicken into egg, then roll into cornflake mixture.
The recipe then says to microwave the chicken, but the thought of microwaving chicken weirds me out so I baked it...
Once the chicken is done, pour tomato sauce mixture over chicken and sprinkle with mozzerlla cheese.
Ethan LOVED this recipe! He ate all of his chicken and half of mine. This recipe is definitely a keeper:)
Beef Tips on Potatoes
Beef Tips on Potatoes
This has to be THE EASIEST recipe I've tried so far! It was good, too-not a favorite, but good. Next time I may try it with rice instead of mashed potatoes and keep the broccoli separate (per Ethan's request), but it was still good.
- 2 packages (17 ounces each) regrigerated beef tips with gravy (I accidentally only bought 1 pack, but it was enough)
- 1 package (24 ounces) refrigerated mashed potatoes
- 3/4 cup fresh broccoli florets, finely chopped
- 1 tablespoon water
- 3/4 cup shredded cheddar cheese, divided
This has to be THE EASIEST recipe I've tried so far! It was good, too-not a favorite, but good. Next time I may try it with rice instead of mashed potatoes and keep the broccoli separate (per Ethan's request), but it was still good.
Creamed Turkey on Mashed Potatoes
Creamed Turkey on Mashed Potatoes
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper (I just used regular pepper)
2 cups milk
2 cups cubed cooked turkey breast (I used chicken)
1 cup forzen mixed veggies
2 cups hot mashed potatoes
In a large saucepan, saute the onion in butter until tender. Sprinkle with flour, salt, and pepper. Stir in the milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey (chicken) and veggies; cover and simmer until heated through. Serve over mashed potatoes.
I don't know if it was my alternatives that I used or just the recipe itself, but it wasn't the best. I'll probably keep it and make it again in the future because it was incredibly easy and quick to make and it was OK, but definitely not one of my favorites.
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper (I just used regular pepper)
2 cups milk
2 cups cubed cooked turkey breast (I used chicken)
1 cup forzen mixed veggies
2 cups hot mashed potatoes
In a large saucepan, saute the onion in butter until tender. Sprinkle with flour, salt, and pepper. Stir in the milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey (chicken) and veggies; cover and simmer until heated through. Serve over mashed potatoes.
I don't know if it was my alternatives that I used or just the recipe itself, but it wasn't the best. I'll probably keep it and make it again in the future because it was incredibly easy and quick to make and it was OK, but definitely not one of my favorites.
Black Bean Taco Salad
Black Bean Taco Salad
1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup catalina salad dressing
4 cups nacho cheese tortilla chips
In a large skillet, cook beef over medium heat until no longer pink drain. IN a large bowl, combine the lettuce, tomato, beans and beff. Drizzle with dressing and toss to coat. Arrange tortilla chips on a serving plate; top with beef mixture.
**this one needs some more pizzaz next time. We added sour cream, cheese and tried it with dorritos and tostito chips - it was ok. Maybe next time add alvacado and some other things, but it was ok, and Ethan liked it and it was incredibly easy.
1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup catalina salad dressing
4 cups nacho cheese tortilla chips
In a large skillet, cook beef over medium heat until no longer pink drain. IN a large bowl, combine the lettuce, tomato, beans and beff. Drizzle with dressing and toss to coat. Arrange tortilla chips on a serving plate; top with beef mixture.
**this one needs some more pizzaz next time. We added sour cream, cheese and tried it with dorritos and tostito chips - it was ok. Maybe next time add alvacado and some other things, but it was ok, and Ethan liked it and it was incredibly easy.
Linguine with Garlic Sauce
Linguine with Garlic Sauce
12 ounces uncooked linguine
1/2 pound sliced bacon, diced (I used my food processor so that the pieces were smaller)
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted
Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. (I had made the bacon beforehand, so I used 1 tablespoon of canola oil instead of the bacon grease).
In the drippings (or canola oil), saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
12 ounces uncooked linguine
1/2 pound sliced bacon, diced (I used my food processor so that the pieces were smaller)
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted
Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. (I had made the bacon beforehand, so I used 1 tablespoon of canola oil instead of the bacon grease).
In the drippings (or canola oil), saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
Garlic Chicken 'n' Gravy
Garlic Chicken 'n' Gravy
4 boneless skinless chicken breast halves
1/4 teaspooon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped (I didn't have any, so I just used garlic powder)
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional broth -- I used the additional broth, obviously:)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or addtional broth, basil, and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.
Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.
4 boneless skinless chicken breast halves
1/4 teaspooon salt
1/4 teaspoon pepper
5 garlic cloves, peeled and chopped (I didn't have any, so I just used garlic powder)
2 tablespoons butter
1/2 cup plus 2 tablespoons chicken broth, divided
1/2 cup white wine or additional broth -- I used the additional broth, obviously:)
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 tablespoon all-purpose flour
Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in butter over medium-high heat for 5 minutes or until browned. Add 1/2 cup broth, wine or addtional broth, basil, and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until chicken is no longer pink.
Remove chicken with a slotted spoon and keep warm. In a small bowl, combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over chicken.
Permesan Chicken Pasta
Permesan Chicken Pasta
2 packages (4.3 ounces each) Parmesan cheese pasta sauce mix
3 boneless skinless chicken breats cut into strips
1 cup sliced fresh mushrooms
1 cup fresh green beans, cut into 1-inch pieces
2 tablespoons canola oil
1 medium tomato, chopped (optional)
Prepare pasta mixes according to package directions. Meanwhile, in a large skillet, cook chicken, mushrooms, and beans in oil over medium heat for 10-15 minutes or until chicken juices run clear and vegetables are tender; drain. Add pasta to sauce. Stir in tomato.
**I didn't have the Parmesan cheese pasta sauce mix that it called for (and is obviously a vital ingredient!) but I used another sauce mix that I had instead. Also, even though the title of the recipe has "pasta" in it, you would think one of the ingredients would be some sort of noodles-but nope, they weren't listed. My only guess is that there are noodles in the Parmesan cheese pasta sauce mix. So anyway, I added bow-tie pasta, Parmesan cheese and broccoli to it... I have to admit, it was pretty tasty!! And best of all-its very easy!
2 packages (4.3 ounces each) Parmesan cheese pasta sauce mix
3 boneless skinless chicken breats cut into strips
1 cup sliced fresh mushrooms
1 cup fresh green beans, cut into 1-inch pieces
2 tablespoons canola oil
1 medium tomato, chopped (optional)
Prepare pasta mixes according to package directions. Meanwhile, in a large skillet, cook chicken, mushrooms, and beans in oil over medium heat for 10-15 minutes or until chicken juices run clear and vegetables are tender; drain. Add pasta to sauce. Stir in tomato.
**I didn't have the Parmesan cheese pasta sauce mix that it called for (and is obviously a vital ingredient!) but I used another sauce mix that I had instead. Also, even though the title of the recipe has "pasta" in it, you would think one of the ingredients would be some sort of noodles-but nope, they weren't listed. My only guess is that there are noodles in the Parmesan cheese pasta sauce mix. So anyway, I added bow-tie pasta, Parmesan cheese and broccoli to it... I have to admit, it was pretty tasty!! And best of all-its very easy!
Karen McQuivey's Salad
Karen McQuivey's Salad
2 bags of Romaine Lettuce
1 bag of cabbage or Cole Slaw
1 bag of baby spinach
1 pk. of honey roasted nuts
1 pk. of cranraisins
1 bag of shredded parmesan cheese
1 bottle of Biannas home style poppy seed dressing
(You can add avocado and chicken. I didn’t add them when I served
this salad.)
Serves 18 people
I LOVE this salad! I only make it with a bag of baby spinach, though, because I haven't served 18 people (yet) and that would just be too much salad.
2 bags of Romaine Lettuce
1 bag of cabbage or Cole Slaw
1 bag of baby spinach
1 pk. of honey roasted nuts
1 pk. of cranraisins
1 bag of shredded parmesan cheese
1 bottle of Biannas home style poppy seed dressing
(You can add avocado and chicken. I didn’t add them when I served
this salad.)
Serves 18 people
I LOVE this salad! I only make it with a bag of baby spinach, though, because I haven't served 18 people (yet) and that would just be too much salad.
Tuesday, March 1, 2011
Fudge Brownies and Fudge Frosting
Fudge Brownies
1/2 cup melted butter
6 tbsp. cocoa powder
2 tbsp. oil
1 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
Beat all of the ingredients except flour. Add the flour. Pour mixture in a greasted 8x8 pan. Bake for 25 minutes at 350º.
Fudge Frosting
2.5 cups sifted powder sugar
1/4 cup unsweetened cocoa powder
1/4 cup butter, softened
3 tbsp. boiling water
1/2 tsp. vanilla
Combine powdered sugar and cocoa powder. Add butter, boiling water, and vanilla. Beat with an electric mixer on low speed until combined. Beat for one minute on medium speed. Cool and spread over brownies.
SURVEY SAYS... Everyone seemed to enjoy them (I took them to a family event), but I didn't like them that much. I like the boxed fudge brownies better...
1/2 cup melted butter
6 tbsp. cocoa powder
2 tbsp. oil
1 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
Beat all of the ingredients except flour. Add the flour. Pour mixture in a greasted 8x8 pan. Bake for 25 minutes at 350º.
Fudge Frosting
2.5 cups sifted powder sugar
1/4 cup unsweetened cocoa powder
1/4 cup butter, softened
3 tbsp. boiling water
1/2 tsp. vanilla
Combine powdered sugar and cocoa powder. Add butter, boiling water, and vanilla. Beat with an electric mixer on low speed until combined. Beat for one minute on medium speed. Cool and spread over brownies.
SURVEY SAYS... Everyone seemed to enjoy them (I took them to a family event), but I didn't like them that much. I like the boxed fudge brownies better...
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