I love easy recipes that I don't have to very much work:) and that Ty and I can eat for one meal. Here's another great one for the crock pot
Cream Cheese Chicken
4 Chicken Breasts (I used 4 chicken thighs and it was AMAZING)
8 oz cream cheese (I just used 4oz since I used less meat)
1 can cream of chicken soup
1 packet Italian Seasoning Packet (I just used half since I had less chicken)
1/3 c water
Combine the seasoning packet with water. Put chicken in the crockpot and pour seasoned water over the chicken. Combine cream cheese and chicken soup until thouroughly combined and pour over chicken. Let simmer on high in crockpot for 3-4 hours.
I served over rice with steamed garlic parmesan green beans. YUM.
10.08.2009
9.21.2009
Roasted Tomatoes Gratin
Roasted Tomatoes Gratin
4 medium tomatoes, cut in half
salt and pepper
1/4 c garlic and herb bread crumbs (I used one packet from a garlic and herb shake and bake box)
1/4 c. grated Parmesan cheese (I once again just used a cheddar and mozzarella mix)
2 Tbs butter, melted
1 tsp bottled crushed garlic (I didn't add this and it was still amazing)
1. Preheat oven to 450 degrees F. Line a baking sheet w/aluminum foil. (I just put the tomatoes in a metal pie tin)
2. Place tomato halves, cut sides up, on prepared baking sheet. season with salt and pepper; set aside.
3. In a small bowl, combine crumbs, Parmesan cheese, butter and garlic. Spoon over tomatoes.
4. Roast tomatoes in preheated oven for 10 to 12 minutes or until bread crumb mixture is golden brown.
One bite into these and you will die:) Delicious combination of squishy tomato with enough spice to please the pallet.
4 medium tomatoes, cut in half
salt and pepper
1/4 c garlic and herb bread crumbs (I used one packet from a garlic and herb shake and bake box)
1/4 c. grated Parmesan cheese (I once again just used a cheddar and mozzarella mix)
2 Tbs butter, melted
1 tsp bottled crushed garlic (I didn't add this and it was still amazing)
1. Preheat oven to 450 degrees F. Line a baking sheet w/aluminum foil. (I just put the tomatoes in a metal pie tin)
2. Place tomato halves, cut sides up, on prepared baking sheet. season with salt and pepper; set aside.
3. In a small bowl, combine crumbs, Parmesan cheese, butter and garlic. Spoon over tomatoes.
4. Roast tomatoes in preheated oven for 10 to 12 minutes or until bread crumb mixture is golden brown.
One bite into these and you will die:) Delicious combination of squishy tomato with enough spice to please the pallet.
Penne a la GOURMET!!
It's called Penne a la Vodka...but I changed it to Gourmet Pasta:) I'll write the recipe as I found it (from Sandra Lee) and then add my changes in parentheses.
1 box 16oz dried penne pasta (I used bowtie)
1 Tbs extra-virgin olive oil
3 ounces pancetta, diced (really just a fancy name for bacon:)
1 jar 26oz pasta sauce (used cheap spaghetti sauce w/mushrooms in it)
1/2 c grated Parmesan cheese (used a mix of cheddar/mozzarella cheese)
1/3 c whipping cream
1. in a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover, and keep warm.
2. Meanwhile, in a large saucepan, heat olive oil over medium-high heat. Add pancetta to hot oil; cook and stir until browned. Add pasta sauce. Bring to a boil; reduce heat to low. Stir in the cheese. Simmer sauce about 5 minutes. Stir whipping cream into saucepan.
3. Serve sauce hot over cooked pasta. Garnish with additional grated cheese.
And Voila....I served it with Roasted Tomatoes Gratin, fresh red grapes and corn on the cob.
1 box 16oz dried penne pasta (I used bowtie)
1 Tbs extra-virgin olive oil
3 ounces pancetta, diced (really just a fancy name for bacon:)
1 jar 26oz pasta sauce (used cheap spaghetti sauce w/mushrooms in it)
1/2 c grated Parmesan cheese (used a mix of cheddar/mozzarella cheese)
1/3 c whipping cream
1. in a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover, and keep warm.
2. Meanwhile, in a large saucepan, heat olive oil over medium-high heat. Add pancetta to hot oil; cook and stir until browned. Add pasta sauce. Bring to a boil; reduce heat to low. Stir in the cheese. Simmer sauce about 5 minutes. Stir whipping cream into saucepan.
3. Serve sauce hot over cooked pasta. Garnish with additional grated cheese.
And Voila....I served it with Roasted Tomatoes Gratin, fresh red grapes and corn on the cob.
4.15.2009
Chicken Fingers with Honey Mustard Sauce
Chicken:
1/2 c flour
2 eggs
1 1/2 c fresh bread crumbs
2 tsp Old Bay seasoning
1 tsp dried Italian herb seasoning
1/4 tsp ground black pepper
1 pound boneless, skinless chicken breasts, cut into short strips, approximately 2 inches long
Sauce:
1/4 c honey
2 Tbs whole-grain mustard
2 Tbs Dijon mustard
1. For the chicken: Place the flour in a shallow bowl. Place the egg in a second shallow bowl. In a third shallow bowl, mix the bread crumbs, Old Bay, Italian seasoning, and pepper.
2. Coat the chicken strips first with the flour, then with the egg, and finally with the crumb mixture. Place on a plate or a large sheet of waxed paper. mist both sides of the chicken pieces with nonstick cooking spray. Refrigerate, uncovered, for 3o minutes to allow the breading to set. Bring to room temperature.
3. Coat a large nonstick skillet with cooking spray. Set over medium-high heat until hot. Place the chicken in the skillet in a single layer (work in batches, if necessary) and cook for 1 minute on each side, or until the crumbs are browned. Transfer the strips to a foil-lined baking sheet. Bake at 375 degrees for 12 to 15 minutes, or until the internal temperature of the chicken reaches 160 degrees and the meat is no longer pink in the center when sliced into with a sharp knife.
4. For the sauce: in a small bowl, mix the honey and mustards. Serve with the chicken.
Makes 4 servings. 5 grams fat and 360 calories per serving
I didn't have the Old Bay seasoning, so I used a crumb mixture with parmesan cheese, garlic, onion, salt, pepper, and Italian seasoning for the breading part.
Also, the honey mustard sauce is good with normal mustard if you don't like dijon, or you can substitute mustard pwd for the whole seeds.
1/2 c flour
2 eggs
1 1/2 c fresh bread crumbs
2 tsp Old Bay seasoning
1 tsp dried Italian herb seasoning
1/4 tsp ground black pepper
1 pound boneless, skinless chicken breasts, cut into short strips, approximately 2 inches long
Sauce:
1/4 c honey
2 Tbs whole-grain mustard
2 Tbs Dijon mustard
1. For the chicken: Place the flour in a shallow bowl. Place the egg in a second shallow bowl. In a third shallow bowl, mix the bread crumbs, Old Bay, Italian seasoning, and pepper.
2. Coat the chicken strips first with the flour, then with the egg, and finally with the crumb mixture. Place on a plate or a large sheet of waxed paper. mist both sides of the chicken pieces with nonstick cooking spray. Refrigerate, uncovered, for 3o minutes to allow the breading to set. Bring to room temperature.
3. Coat a large nonstick skillet with cooking spray. Set over medium-high heat until hot. Place the chicken in the skillet in a single layer (work in batches, if necessary) and cook for 1 minute on each side, or until the crumbs are browned. Transfer the strips to a foil-lined baking sheet. Bake at 375 degrees for 12 to 15 minutes, or until the internal temperature of the chicken reaches 160 degrees and the meat is no longer pink in the center when sliced into with a sharp knife.
4. For the sauce: in a small bowl, mix the honey and mustards. Serve with the chicken.
Makes 4 servings. 5 grams fat and 360 calories per serving
I didn't have the Old Bay seasoning, so I used a crumb mixture with parmesan cheese, garlic, onion, salt, pepper, and Italian seasoning for the breading part.
Also, the honey mustard sauce is good with normal mustard if you don't like dijon, or you can substitute mustard pwd for the whole seeds.
2.17.2009
BBQ Chicken Pizza
So tonight I was craving pizza, but wanted to try making it myself! So, I threw these ingredients in my bread maker for the dough:
1 1/2 tsp yeast
3 cups flour
2 TBS olive oil
2 TBS sugar
1 tsp salt
3/4-1 cup hot water
Then, I let it sit a bit before I rolled it out right onto some cornmeal I spread on my pizza stone (it doesn't have to be pre-heated). The shape was funny, but it worked.
Then I literally spread BBQ sauce right on the dough and added
1 cup chicken
sprinkle of mozzarella cheese
sprinkle of fresh Parmesan cheese
1/2 tsp garlic powder sprinkled on top
Then I put it in the oven 375 degrees for like 20-25 minutes. The crust was perfect! This was such a hit we are going to try many different toppings!
If you want a crust, roll the edges up before putting in the oven however big you want it. Anyway, DELICIOUS!
1 1/2 tsp yeast
3 cups flour
2 TBS olive oil
2 TBS sugar
1 tsp salt
3/4-1 cup hot water
Then, I let it sit a bit before I rolled it out right onto some cornmeal I spread on my pizza stone (it doesn't have to be pre-heated). The shape was funny, but it worked.
Then I literally spread BBQ sauce right on the dough and added
1 cup chicken
sprinkle of mozzarella cheese
sprinkle of fresh Parmesan cheese
1/2 tsp garlic powder sprinkled on top
Then I put it in the oven 375 degrees for like 20-25 minutes. The crust was perfect! This was such a hit we are going to try many different toppings!
If you want a crust, roll the edges up before putting in the oven however big you want it. Anyway, DELICIOUS!
1.30.2009
Pasta with Roasted Broccoli and Walnuts
Okay, so I used this one from the Real Simple subscription Andrew got me. It sounds fancy and looks fancy, and is delish, but VERY easy! And just a warning--it seems bland at first sight--but the walnuts and olive oil give it a rich taste. Anyway, if I can do it, you can! Enjoy :)
12 oz short pasta
1 bunch broccoli cut into small florets ( I used frozen, pre-cut...)
1/2 c. walnuts roughly chopped
1/4 c. olive oil
2 cloves garlic, chopped (or the canned kind)
Salt & pepper
2 Tbsp. butter
1/4 c. grated Parmesan
Heat oven to 400 F. Cook the pasta according to package directions. Reserve 3/4 c. of the pasta water, drain the pasta, and return to pot.
Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Roast, tossing once halfway, for 18-20 min, or until broccoli is tender.
Toss the pasta with the broccoli mixture, butter, and 1/2 c. of the reserved pasta water (more if needed). Sprinkle with parmesan before serving. Enjoy!
**PS--I added grilled chicken to it to give it a little more substance to be a "meal", and it was great.
12 oz short pasta
1 bunch broccoli cut into small florets ( I used frozen, pre-cut...)
1/2 c. walnuts roughly chopped
1/4 c. olive oil
2 cloves garlic, chopped (or the canned kind)
Salt & pepper
2 Tbsp. butter
1/4 c. grated Parmesan
Heat oven to 400 F. Cook the pasta according to package directions. Reserve 3/4 c. of the pasta water, drain the pasta, and return to pot.
Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Roast, tossing once halfway, for 18-20 min, or until broccoli is tender.
Toss the pasta with the broccoli mixture, butter, and 1/2 c. of the reserved pasta water (more if needed). Sprinkle with parmesan before serving. Enjoy!
**PS--I added grilled chicken to it to give it a little more substance to be a "meal", and it was great.
1.28.2009
Ghost Chili
I found this recipe a few weeks ago and it is already a favorite with my fam. Just serve it with some toasted french bread...and nothing is better on a cold day. : )
Ghost Chili (because it is white... : )
1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper
Brown chicken and onion in oil until chicken is cooked and onion istender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream.
Ghost Chili (because it is white... : )
1lb. boneless chicken, chopped into bite size pieces
1 onion, diced
1 T oil
1 ½ t garlic powder
14 oz can chicken broth
1 can chopped green chilis
2 15 oz cans great Northern beans drained and rinsed
1 t salt
1 t cumin
1 t oregano
½ t black pepper
Brown chicken and onion in oil until chicken is cooked and onion istender. Add remaining ingredients and simmer for 30 minutes.Before serving, stir in 1 cup of sour cream and ½ cup of whipping cream.
Janelle's Apple Pancakes
This is a frequently requested recipe and a General Conference tradition!
2 cups Bisquick*
1 egg
3/4 grated peeled apple
1-1/2 tsp cinnamon
1-1/3 cup milk
Mix all of the above and cook on a hot griddle.
Apple Syrup
2 cups apple juice
1 cup sugar
1/4 cup butter
2 T. lemon juice
2 T. corn starch
1/2 tsp. apple pie spice
Mix cold apple juice and corn starch until completely dissolved. Add sugar, lemon juice, and apple pie spice. Bring to a boil and cook until slightly thickened. Add butter and stir until melted.
*If I don't have Bisquick, I make regular pancake mix (i.e., Krusteaz) and add the cinnamon and grated peeled apple. Seems to work as well as Bisquick although maybe not quite as rich.
2 cups Bisquick*
1 egg
3/4 grated peeled apple
1-1/2 tsp cinnamon
1-1/3 cup milk
Mix all of the above and cook on a hot griddle.
Apple Syrup
2 cups apple juice
1 cup sugar
1/4 cup butter
2 T. lemon juice
2 T. corn starch
1/2 tsp. apple pie spice
Mix cold apple juice and corn starch until completely dissolved. Add sugar, lemon juice, and apple pie spice. Bring to a boil and cook until slightly thickened. Add butter and stir until melted.
*If I don't have Bisquick, I make regular pancake mix (i.e., Krusteaz) and add the cinnamon and grated peeled apple. Seems to work as well as Bisquick although maybe not quite as rich.
1.27.2009
BANANA BREAD
I must admit I do not like banana bread...but Tyler and I love this recipe!!!
Cream:
1 cup sugar
1/2 cup shortening
2 eggs
Add:
3 Tbs cold water
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt
Mix until smooth and pour into greased and floured bread pan. Bake at 350 degrees for 50-60 minutes, makes 1 loaf. Also, the bananas can be frozen, just defrost partially in the microwave so it mashes better.
Cream:
1 cup sugar
1/2 cup shortening
2 eggs
Add:
3 Tbs cold water
3 ripe bananas, mashed
2 cups flour
1 tsp baking soda
1/2 tsp salt
Mix until smooth and pour into greased and floured bread pan. Bake at 350 degrees for 50-60 minutes, makes 1 loaf. Also, the bananas can be frozen, just defrost partially in the microwave so it mashes better.
Chicken Enchiladas, the healthy way
1 can cream of chicken
1 can cream of mushroom
1 cup sour cream
1 cup plain yogurt or cottage cheese
1 cup mozarella cheese
1 cup cheddar cheese
1 can green chilies
Tortillas
2 cups Shredded chicken
Stir and put in tortillas, roll and put in greased 9x13 pan. Keep part of the mixture to put on top of the rolled tortillas and add some more milk and cheese. (not runny though).
Cook at 375 degrees 45 minutes covered with sprayed foil.
1 can cream of mushroom
1 cup sour cream
1 cup plain yogurt or cottage cheese
1 cup mozarella cheese
1 cup cheddar cheese
1 can green chilies
Tortillas
2 cups Shredded chicken
Stir and put in tortillas, roll and put in greased 9x13 pan. Keep part of the mixture to put on top of the rolled tortillas and add some more milk and cheese. (not runny though).
Cook at 375 degrees 45 minutes covered with sprayed foil.
Kate's Rice Pudding
This recipe rivals the Lion House rice pudding. My mom used to make it Sunday mornings before church and it is a perfect combination of sweet, healthy, and easy.
1 cup rice
2 cups water
Cook rice
4 cups milk
2 tsp vanilla
sprinkle of salt
2 eggs
1/2 cup sugar
Whisk together, when rice is done put in well-greased pan. Add 1 cup raisins over top of rice then pour milk mixture on top. Put a couple pads of butter on top and sprinkle with nutmeg.
Bake at 350 degrees 1 hour. Or in crockpot 3 hours on high.
1 cup rice
2 cups water
Cook rice
4 cups milk
2 tsp vanilla
sprinkle of salt
2 eggs
1/2 cup sugar
Whisk together, when rice is done put in well-greased pan. Add 1 cup raisins over top of rice then pour milk mixture on top. Put a couple pads of butter on top and sprinkle with nutmeg.
Bake at 350 degrees 1 hour. Or in crockpot 3 hours on high.
The best Waffles/Pancakes ever!!!
These are awesome, easy waffles or pancakes that taste better than pre-mixes or even the restaurant!!! (this recipe originates from Betty Crocker Cookbook favorite recipes I think)
2 eggs separated
2 cups milk
1/4 cup oil
2 cups flour
4 tsp baking powder
1 T sugar
1/2 tsp salt
Separate eggs, whip egg whites in separate bowl. Add other wet ingredients to yolk with fork. Whisk through the dry ingredients in a separate bowl, then pour wet ingredients into dry. Finally fold in whipped egg whites.
A little note is that waffles and pancakes are best *fluffy*, so the less you stir them the better.
2 eggs separated
2 cups milk
1/4 cup oil
2 cups flour
4 tsp baking powder
1 T sugar
1/2 tsp salt
Separate eggs, whip egg whites in separate bowl. Add other wet ingredients to yolk with fork. Whisk through the dry ingredients in a separate bowl, then pour wet ingredients into dry. Finally fold in whipped egg whites.
A little note is that waffles and pancakes are best *fluffy*, so the less you stir them the better.
Cheesy Tortellini Soup
This recipe takes a little bit of work and makes A TON of soup. But it is oh so delicious!!!
4 Tb margarine
2 shredded carrots
6 cups water
2 cups whipping cream
4 cups chicken, diced
1 onion diced
3 stalks celery, diced
4 cups milk
1 cup cheeze whiz
12 oz frozen cheese tortellini
Melt margarine in pot. Add onion, carrots and celery. Sautee until tender. Add water and boil. Add noodles and cook 12-15 minutes Add rest of ingredients, stirring constantly on low heat until cheese melts. Simmer on low, add chicken boillon cube and cornstarch for a better broth!!
Yield a ton of soup:)
4 Tb margarine
2 shredded carrots
6 cups water
2 cups whipping cream
4 cups chicken, diced
1 onion diced
3 stalks celery, diced
4 cups milk
1 cup cheeze whiz
12 oz frozen cheese tortellini
Melt margarine in pot. Add onion, carrots and celery. Sautee until tender. Add water and boil. Add noodles and cook 12-15 minutes Add rest of ingredients, stirring constantly on low heat until cheese melts. Simmer on low, add chicken boillon cube and cornstarch for a better broth!!
Yield a ton of soup:)
Tuna Casserole
This is the basic base for many different casseroles (tater-tot, tuna, or even stroganoff)
1 can cream of mushroom soup
1 cup sour cream or plain yogurt
1 cup cottage cheese
1 T milk
1 cup mozarella cheese
2 Tbs celery and onion
black pepper to taste
Then decide your casserole and add the following:
Tuna--
2 cans tuna (drained)
2-4 cups pasta (egg noodles more, elbow macaroni less)
Tater-tot--
1 bag tater-tots
cover tater-tots completely
Cover with more cheese and foil. Cook at 375 until hot and bubbly!
Yum Yum
1 can cream of mushroom soup
1 cup sour cream or plain yogurt
1 cup cottage cheese
1 T milk
1 cup mozarella cheese
2 Tbs celery and onion
black pepper to taste
Then decide your casserole and add the following:
Tuna--
2 cans tuna (drained)
2-4 cups pasta (egg noodles more, elbow macaroni less)
Tater-tot--
1 bag tater-tots
cover tater-tots completely
Cover with more cheese and foil. Cook at 375 until hot and bubbly!
Yum Yum
1.26.2009
Chicken Taco Pie
Okay, so I have tried this a few times and think it's absolutely delish! It's very easy and fast, and can be cut down for less portions easily. It's from my Lionhouse cookbook. And just a tip--I used plain yogurt instead of sour cream and it tastes just as good. Enjoy!
1 c chopped onion
2 Tbsp cooking oil
2 Tbsp. taco seasoning
1 & 3/4 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
3 cans cream of mushroom soup
1 & 1/2 c. sour cream (or plain yogurt)
3 c. cubed cooked chicken ( I also used canned chx and it tastes just as good!)
6-8 tortillas (I prefer corn for this recipe)
1 c. monterey jack cheese, shredded
In skillet, cook onion in oil until tender but not brown. Add seasonings, cream of mushroom, and sour cream. Heat and stir until smooth and warm. Add chicken. Grease 2-3 quart flat casserole dish and cover bottom of pan with torn-up oiled tortillas. Spread half of chicken mixture on tortillas. Top with additional tortillas, then cover with remaining filling. Sprinkle with shredded cheese. Bake at 350 degrees until hot and bubbly. Make s 6-8 servings.
1 c chopped onion
2 Tbsp cooking oil
2 Tbsp. taco seasoning
1 & 3/4 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
3 cans cream of mushroom soup
1 & 1/2 c. sour cream (or plain yogurt)
3 c. cubed cooked chicken ( I also used canned chx and it tastes just as good!)
6-8 tortillas (I prefer corn for this recipe)
1 c. monterey jack cheese, shredded
In skillet, cook onion in oil until tender but not brown. Add seasonings, cream of mushroom, and sour cream. Heat and stir until smooth and warm. Add chicken. Grease 2-3 quart flat casserole dish and cover bottom of pan with torn-up oiled tortillas. Spread half of chicken mixture on tortillas. Top with additional tortillas, then cover with remaining filling. Sprinkle with shredded cheese. Bake at 350 degrees until hot and bubbly. Make s 6-8 servings.
Subscribe to:
Posts (Atom)