D is for Dinner

Lemon Chicken and Rice Soup

2012-01-29T19:01:00.001-05:00

This ended up being perfect on a snowy day! I served it with homemade French Bread (following the recipe from Artisan Bread in 5 Minutes a Day. Love this book! I never knew bread was so easy to make!)

INGREDIENTS

2 chicken breasts
8 cups water with bouillon or chicken stock
4 large carrots, diced
1 large red bell pepper, diced
1/2 large onion, diced
6 tbsp butter, separated
1 cup rice, uncooked
1 lemon
2 bay leaves
1 tbsp oregano
2 tsp garlic powder
3 tbsp flour

DIRECTIONS

Pour the 8 cups of water w/ bouillon (or chicken stock) in a large pot and bring to a boil.
Add chicken, bay leaves, oregano and garlic.
Boil for 20 minutes, or until the chicken is cooked through.
Meanwhile, make rice according to package directions. Add juice from 1/2 lemon to water. My rice took 20 minutes to cook, so this worked out perfectly.
While the rice and the chicken are cooking, dice up the veggies.
Melt 3 tbsp butter in a skillet and throw in the diced veggies (carrots, bell pepper and onion). Add 1/2 a lemon, squeezed in and then peeled but left un-seperated and cook for about 10 minutes or until softened. Remove lemon and discard.
When the chicken is ready, let it cool a little and then dice it up.
Put chicken and vegetables to the side.
Melt 3 tbsp butter in the skillet, then add 3 tbsp flour and mix well until thickened to make a roux.
Add roux to broth, then add in the chicken, veggies and rice.
Warm up (if no longer warm) and serve right away with some fresh bread. Yum!

Eggnog Waffles

2012-01-08T09:45:00.000-05:00

Recipe adapted from
http://www.pink-parsley.com/2011/12/eggnog-waffles.html

INGREDIENTS

3/4 cup all-purpose unbleached flour
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup eggnog
1/3 cup coconut oil
1 egg
1 Tbs rum

DIRECTIONS

In a medium mixing bowl, whisk together all the dry ingredients.
In a large mixing bowl, whisk together the wet ingredients.
Add the dry to the wet, and stir until just combined - be sure not to overmix!
Allow the batter to sit for 30 minutes.
Preheat the waffle iron and cook the waffles according to the manufacturer's instructions.

Ham and Potato Soup

2012-01-05T18:27:00.000-05:00

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/

Straight from Allrecipes, with very few modifications, this soup was DELICIOUS and really hearty.

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1.5 cups diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups milk

Directions

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat.
Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
Slowly stir in milk as not to allow lumps to form until all of the milk has been added.
Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through.
Serve immediately.

Eggless Waffles

2011-12-19T09:42:00.001-05:00

...because if you're like me, you want to make something and then look in the fridge only to find that you're out of eggs... ;)

Recipe adapted from http://daughtersdelicacies.blogspot.com/2009/12/home-made-eggless-waffles.html

BTW, flax seed and water make a good egg substitute, but that is not necessary for this recipe.

INGREDIENTS

1¾ cups All Purpose Flour
2 teaspoons Sugar (add more if desired)
¼ teaspoon Salt
¼ teaspoon Baking Soda
¼ cup coconut oil, melted
4 tsp ground flax seed
1¾ cups of almond (or regular cows) milk
1/2 cup chopped Chocolate Chips or Frozen Blueberries (optional)

DIRECTIONS

Mix the above ingredients.
Add chocolate chips or blueberries, or whatever you want, if you want.
Spray the waffle iron with cooking spray to avoid the batter sticking to the grid..
Make the waffles as per the operating instructions of your waffle iron.

Curried Butternut Squash Casserole

2011-12-10T21:22:00.000-05:00

Sounded so good, I had to try it! It was YUM!
Original recipe http://www.delish.com/recipefinder/curried-butternut-squash-rice-3005?click=recipe_sr

INGREDIENTS

1 tablespoon olive oil
1/2 a large chopped onion
1 bunch green onions, chopped
3 cloves of garlic, chopped
3/4 tablespoon curry powder
salt, to taste
1/2 teaspoon ground coriander
1 1/4 cups vegetable broth
1 can (5.5-ounce)coconut milk
2 cups (about 3/4 of a large) butternut squash, peeled and cut into 1/2-inch cubes
1 cup basmati rice
1/4 cup sliced almonds
1/4 cup golden raisins

DIRECTIONS

Heat oven to 375 degrees F.
In a 4-quart shallow Dutch oven, heat oil over medium heat. Add onion,green onion, garlic, curry powder, salt, coriander, and pepper.
Sauté until onion has softened — 5 to 7 minutes.
Stir in the broth and the coconut milk.
Bring the mixture to a boil over high heat. Cook 1 minute.
Remove the pan from heat and stir in the squash, rice, almonds, and raisins.
Cover tightly and place in oven. Bake 20 minutes.
Carefully remove the cover and bake 10 minutes longer.
Serve immediately.

Pumpkin Cream Cheese Dip

2011-11-09T18:16:00.000-05:00

Compiled from multiple recipes... perfect for book club ;)

INGREDIENTS

2 c. powdered sugar
1 (8 oz.) pkgs. cream cheese
1 can (15 oz.) pumpkin
2 tsp. cinnamon

DIRECTIONS

Let cream cheese soften to room temperature.
Mix all ingredients together.
Serve with cinnamon graham crackers.

Slow-Cooked Tex-Mex Chicken and Beans Stew

2011-11-01T15:21:00.000-04:00

Recipe inspired from Everyday Food online

Ingredients

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons all-purpose flour
2 large chicken breasts
salt, to taste
1/2 large red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1 tsp garlic powder
2 tsp basil

Directions

In a 5- to 6-quart slow cooker, stir together beans, salsa, flour, and 1 cup water.
Season chicken with salt, garlic and basil, then arrange on top of bean mixture.
Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Shred chicken into large pieces and return to stew.
Serve topped with sour cream.

I forgot to start this early enough, so in place of the beans, I decided to serve this over couscous.

Easy Chicken Pot Pie

2011-10-30T19:03:00.002-04:00

Mostly from scratch, this chicken pot pie is easy to make and tastes great!
Recipe inspired from AllRecipes.com

INGREDIENTS

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots, chopped
1 cup frozen green peas
1/2 cup chopped celery
4 small/medium potatoes, chopped
1/3 cup butter
1 chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon oregano
1 3/4 cups chicken broth
2/3 cup milk
1 roll of refrigerated crescent roll, broken up

DIRECTIONS

Preheat oven to 425 degrees F.
In a saucepan, combine chicken, carrots, peas, potatoes and celery.
Add water to cover and boil for 15 minutes
Meanwhile, in a saucepan over medium heat, cook onions in butter until soft and translucent.
Stir in flour, salt, pepper, and oregano.
Slowly stir in chicken broth and milk.
Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom of greased baking dish.
Pour hot liquid mixture over.
Top with roll dough, broken up into "crumbles".
Bake in the preheated oven for 15 minutes.

Braised Chicken with Butternut Squash and Cranberries

2011-10-06T18:29:00.002-04:00

Some things are worth the wait....

Original recipe is from Everyday Food, October 2011 issue.

INGREDIENTS

1 large butternut squash, peeled, halved, seeded and cubed into 1/2-inch pieces
2 tablespoons extra virgin olive oil
4 chicken breasts
salt, to taste
1 red onion, sliced into 1/2-inch wedges
1 tsp sage powder
4 tsp flour
2 tsp ground coriander
1 tsp ground nutmeg
2 cups chicken broth
1/2 cup dried cranberries

DIRECTIONS

In a large Dutch oven, heat 1 tbsp oil over medium-high heat.
Cook chicken until brown on the outside, about 5-10 mins. Season with salt.
Transfer chicken to plate.
Add 1 tbsp oil, squash and onions to pot and cook about 5 minutes.
Add sage, flour, coriander, and nutmeg and cook, stirring, about 2 mins.
Add broth and cook, stirring and scraping up any browned bits, about 1 minute.
Nestle chicken in squash mixture, add cranberries, and bring to a boil.
Reduce heat, partially cover, and simmer until chicken is cooked through and squash is tender, about 25 minutes.
Serve with rice, or side of choice.

October Menu Planning

2011-10-02T18:07:00.000-04:00

Another monthly-menu plan :) Something new this month, in addition to Meatless Mondays (or at least one day of the week), I am doing Crock-Pot Tuesdays. My older daughter has started a tap & ballet class at 6pm on Tuesday so we should be home just in time for dinner by 7....and dinner will be waiting for us :D

Week 1
Slow Cooker Sweet Potato Enchilada casserole
Pesto Tortellini w/ Sausage
Braised chicken with butternut squash and cranberries
Risotto Primavera
Eggplant Parm

Week 2
Curried butternut squash casserole
Slow Cooker Italian Pot roast
Porcupine meatballs
Shepard's pie

Week 3
Chicken pot pie
Slow cooker chicken curry
Swedish meatballs in the slow cooker
Honey-lime chicken enchiladas
skillet lasagna

Week 4
Chicken cordon bleu casserole
Slow cooker Tex-Mex chicken and beans
sausage and spinach alfredo
Mex Mexico-style pot roast
Turkey stuffing bake

Week 5
something vegetarian...
Slow cooker turkey stew with lima ean
Pot roast w/ bacon and veggies

Cheesy Zucchini Enchiladas

2011-10-02T17:49:00.000-04:00

I wanted to try something different and heard rave reviews about this meatless recipe. I love zucchini, and we had plenty of it in the fridge, so I gave it a try!

My dear dear husband....well, he refused to even try a bite. ::::sigh::::
My girls however, both at a TON of this! And my oldest daughter is a very picky eater. So score! I'll definitely be making them again. Sorry hubby, you'll survive ;) Oh, and I loved them too!

Recipe adapted from SkinnyTaste.com

INGREDIENTS

cooking spray
1 tsp olive oil
2 cloves garlic, crushed
1 onion, chopped
1 tsp cumin powder
2 medium zucchinis, grated
salt
1 1/2 cups grated Mexican blend cheese
4 Flatbreads (I get the flax seed ones from Costco)
Red enchilada sauce

DIRECTIONS

Preheat oven to 400*
Add a tsp olive oil in a skillet and saute the garlic and onion for about 3 minutes.
Add in the zucchini, cumin, and salt and cook another 4-5 mins.
Remove from heat and mix in 1/2 cup of cheese.
Spray a baking dish with cooking spray.
Scoop up 1/4 of zucchini mixture into each tortilla/flatbread and place seam-down in baking dish.
Top with 1/2 can Enchilada sauce.
Top with remainder of cheese.
Bake about 20 minutes, until heated through.

* I think this would also be great with some brown rice added to the zucchini mixture. But, it was yummy all on it's own!

Homemade Pesto (with pasta)

2011-09-03T19:53:00.001-04:00

I couldn't believe how large my basil plant grew this year! My older daughter loves to eat the basil leaves right off the plant, but she couldn't keep up with the growth ;) So what do you make when you have a ton of basil? Pesto of course!

This was actually my first time making pesto. Since I can't eat much dairy without getting an upset stomach, I decided to make it cheese-free. My daughters and I really enjoyed it! Both on our pasta, and also as a dip for pita chips :)

We used about 1/4 of it tonight. The rest (pesto only) is separated and frozen for later :)

Original recipe found on Food Network.

INGREDIENTS

4 cups packed basil leaves
1 2/3 cups EEVO
1/2 cup Pine Nuts
2 tsp garlic powder (or preferably 2 cloves of garlic, smashed)
salt, to taste

DIRECTIONS

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
Add 1 cup of the oil and process until fully incorporated and smooth.
Season with salt.
Add all the remaining oil and pulse until smooth.

Healthier Chocolate Chip Banana Bread

2011-09-03T17:25:00.002-04:00

Since I've been trying to cook/bake more healthily, I decided to update my banana bread to a healthier version. You know what, it was just as good, and yet much better for you!

INGREDIENTS

2 cups whole wheat flour
1 teaspoon baking soda
1/2 cup virgin coconut oil
3/4 cup brown sugar
2 eggs, beaten
4 large mashed overripe bananas
1/2 teaspoon vanilla
3 tbsp ground flax seeds
chocolate chips to taste

DIRECTIONS

Preheat oven to 350.
Lightly grease 2 loaf pans.
Combine flour, baking soda and salt.
In a separate bowl, cream together coconut oil and brown sugar.
Stir in eggs and mashed bananas.
Mix banana mixture into flour mixture.
Mix in flax seed and chocolate chips.
Pour into loaf pans, filling half way.
Bake for 50 minutes, or until top is golden brown and toothpick comes out clean.

* for muffins, bake 40 minutes.

Protein Pancakes

2011-09-03T09:35:00.000-04:00

My older daughter is not a breakfast person, at all. With school starting soon, I'm on the lookout for quick, easy, HEALTHY and protein packed breakfast options for her.

One of the blogs I follow, Keeper of the Home, had a great blog post about protein-rich breakfasts the other day. Perfect! With some modifications, I tried out her Protein Pancakes. They turned out great! Better yet, both my girls ate them!

Now the plan is to freeze the rest and hopefully they reheat well for quick school-morning breakfasts :)

INGREDIENTS

1 cup unbleached white flour
1/2 cup whole wheat flour
1 cup plain Greek yogurt
4 eggs
1/4 teaspoon sea salt
1/2 tablespoon vanilla
1/2 cup milk
1/4 cup coconut oil (or whatever oil you have on hand. Coconut is pretty healthy, which is why I chose this :)

DIRECTIONS

Blend all ingredients together in a blender.
Cook as you normally would pancakes. I found that cooking them very slowly makes for the best results in the center!

September Menu Planning

2011-09-01T22:56:00.001-04:00

I've recently started planning out my menus by month... I just get in the menu-planning-mode and keep going :) Makes it so easy to do it all at once, and makes nightly cooking and making grocery lists a total breeze! I have my menu on a dry/erase board in the kitchen right above my lap top. This has made my life so much easier ;)

So where do I get my ideas?? I rip out recipes from magazines all the time and save those. Also, from reading food blogs and weekly menu planning on the SAHM board on thebump.com. Of course I also search my own blog for inspiration and favorites...but it's always great to get more ideas and inspiration!

So....please share your own weekly/monthly menu planning with me below, in the comments section. I'd love to hear what you're making for dinner tonight! :)

M - Eggplant Parm
T - Chicken Cacciatore
W - Fish Tacos
Th - Pulled Pork sandwiches
F - Chicken Piccata

M - Quesadillas with rice and beans
T - Bratwurst Potato Salad, fruit salad
W - Swedish Meatballs in the crockpot
Th - Caprese Paninis
F - Pasta with garlic bread

M - Strawberry Chicken balsamic Salad
T - Chicken Enchiladas
W - Homemade Martguerita Pizza
Th - Chicken Marsala, mashed potatoes
F - Sweet potato mac and cheese

M - Vegetarian Chili
T - Bacon-wrapped chicken, broccoli, rice
W - Bruschetta Pasta
Th - Cheddar-crusted pork chops

The remaining days I'll just make whatever I missed from the monthly menu :)

Eggplant Parmesan

2011-09-01T22:48:00.000-04:00

I love Eggplant Parm and often order it when eating out.... and yet for some reason, I've never made it myself! Time to change that ;) I LOVED it. My husband, however, won't eat eggplant... and my girls were not huge fans. But you know what, I loved it so that's all that matters ;) Hehehe. Plenty of leftovers for lunch :)

Original recipe from AllRecipes

INGREDIENTS

1 eggplant, washed and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
1 jar of spaghetti sauce
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
salt (for sweating the eggplant)

DIRECTIONS

After slicing the eggplant, lay it out and sprinkle salt lightly all over. This will sweat the eggplant, making it less bitter.
Preheat oven to 350*.
Dip eggplant slices in egg, then in bread crumbs.
Place in a single layer on a baking sheet and bake for 20-30 minutes.
In a 9x9 greased baking dish, place a layer of eggplant slices.
Spread a nice layer of tomato sauce atop the eggplant.
Sprinkle with mozzarella and Parmesan cheeses.
Repeat with remaining ingredients, ending with the cheeses.
Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

*confession...I'm embarrassed to admit that I forgot to buy mozzarella cheese..and so, instead, I committed a cooking sin. I used shredded cheddar (eek!). It still turned out pretty darn good though ;)

Homemade Chocolate Chip and Cranberry Granola Bars

2011-08-29T17:36:00.003-04:00

These homemade chocolate chip and cranberry granola bars were super easy to make, and really delicious! The girls and I can't get enough of them!

INGREDIENTS

4 cups old fashioned oats (quick will work as well)
3/4 cups butter, melted
1/2 cup honey
1 tsp salt
1 tsp vanilla
1/2 cup ground flax seed
1 cup chocolate chips
1/2-3/4 cup dried cranberries (Craisins)

DIRECTIONS

Preheat oven to 450*
Combine all ingredients in a large bowl.
Spread out evenly in a jelly roll pan.
Cook for about 15 minutes, or until golden.
Enjoy your much-healthier-then-store-bought granola bars!!

Iced Pumpkin Cookies

2011-08-20T17:34:00.000-04:00

I may be wishing Fall upon us too early, but I was ready to break out the pumpkin! ;) These cookies were super easy to make, and delish!

Recipe from AllRecipes.com

Ingredients

2 1/2 cups all-purpose flour (I used 1.5 cups regular flour and 1 cup whole wheat flour)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

GLAZE INGREDIENTS
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar.
Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.
Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Chocolate Chip Zucchini Bread

2011-08-04T17:44:00.001-04:00

Straight from Allrecipes

Though I made a few "healthier" changes and substituted chocolate chips for nuts! Mmm yum!

* This recipe says it makes 2 loafs.... I should have made 3! It would have turned out better and cooked in the directed amount of time. For 2 loaves, it took 1hr and 20 mins to cook.

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
1 egg
2 tbsp ground flax seed + 6 tbsp water (egg substitute)
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
3/4 cup mini chocolate chips

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutritional Information

Amount Per Serving Calories: 223 | Total Fat: 10g | Cholesterol: 26mg

Cheesy crusted pork loin

2011-08-01T18:37:00.000-04:00

I had a thick piece of pork in my freezer and decided to throw this together. Since it was still partially frozen by the time I went to cook it, I sliced it width-wise for smaller (faster cooking) chunks :)

INGREDIENTS

pork loin, sliced to 1 inch pieces
1 egg white
bread crumbs
shredded cheese
garlic powder

DIRECTIONS

Preheat oven to 350.
Mix bread crumbs, cheese, and garlic in a gallon sized zip lock bag
Dip sliced pork pieces in egg white, then place in zip lock bag.
Seal. Then shake, shake, shake!
Lay pork flat on baking stone and sprinkle leftover crumb/cheese mixture over top.
Bake for 45 mins, or until cooked through.

I served this with green beans and pan fried potatoes.

Kielbasa Potato Salad

2011-07-12T19:15:00.001-04:00

We're leaving on vacation soon, so I'm trying to clean out the fridge. It's also really hot and humid, so nothing hot/warm sounded good! I decided potato salad sounded perfect...and needed to use the kielbasa and celery before it went bad....and this is what I ended up with. Yum!

Sauce measurements are approximate...I just eye-balled it.

INGREDIENTS

4 medium red potatoes, cooked and diced
1 kielbasa, cook and diced
4 celery stalks (or more, that's all I had left), finely chopped
1 cup peas, cooked

SAUCE INGREDIENTS

about 2 tbsp olive oil
about 1/4 cup Red Wine Vinegar
salt, to taste
garlic powder, to taste
about 1 tsp paprika
about 1 tbsp oregano

DIRECTIONS

While cooking the peas, potatoes and Kielbasa, mix sauce ingredients together well.
Combine and stir.
Enjoy warm, at room temp, or cold!

Mexican Pasta Salad

2011-06-21T16:13:00.000-04:00

Found a recipe ripped out of a magazine (don't know which one) and made a bunch of changes to it to get this.

INGREDIENTS

1 box corkscrew pasta, cooked and rinsed with cold water
2 limes, zested and juiced
1 cup olive oil
1/2 cup chopped fresh cilantro
garlic powder, to taste
1 tbsp yellow mustard (could use Dijon)
1 tbsp honey
1 tsp ground cumin
2 large tomatoes, chopped
1 can black beans, rinsed
1 can corn
1 can sliced black olives
3/4 cup shredded Mexican-lend cheese
Tortilla chips

DIRECTIONS

In a small bowl, whisk together lime juice and zest, olive oil, cilantro, garlic, mustard, honey and cumin.
In a large serving bowl, mix together all ingredients along with the dressing.
Serve with tortilla chips and enjoy!

Weekly Menus

2011-06-20T20:46:00.000-04:00

June has been crazy busy! I planned 3 weeks worth and am now coming to the end of that...almost time to plan more.

M: Broccoli and black bean lasagna
T: Slow cooker Paella
W: Chicken enchilladas
F: Shredded BBQ pork sandwiches
S: Italian chicken on the BBQ

M: Honey chicken with rice
T: Pork tacos with tomato and corn salad
W: school picnic - hotdogs
F: Swedish meatballs in the crock pot
OOT for the weekend...

M: Asian chicken lettuce wraps
T: Avocado burgers with sweet potato fries
W: Date night! Fish sticks and sliced bell pepper for the girls
Th: Pork fajitas
F: Braised pineapple chicken with rice

Tandoori Chicken Breasts on Flatbread

2011-06-01T19:25:00.002-04:00

Loved this!! It was perfect for a warm almost-Summer day :)

INGREDIENTS

1/3 cup flour
2 tbsp curry powder
1/4 tsp salt
2 large chicken breasts, either pounded thin or sliced in half
1 cucumber, diced
baby carrots, diced
yellow bell pepper, diced
3 Flax Seed Flat breads, or pitas
1 tbsp olive oil

INGREDIENTS for SAUCE

1 cup Strawberry or Plain Greek Yogurt
1 tsp minced garlic (or garlic powder)
1/2 tsp cumin
1/4 tsp salt

DIRECTIONS

Mix flour, curry powder and salt in a bowl.
Dip chicken into mixture until coated evenly on all sides.
Warm olive oil in a medium pan and cook chicken over Medium heat, 10 minutes on each side or until chicken is cooked through.
Meanwhile, mix all ingredients for the sauce together.
When chicken is cooked through, slice width-wise.
Place chicken on top of flat bread. Top with diced veggies and sauce.

Chicken Avocado Panini with Fresh Motzzarella

2011-06-01T19:00:00.000-04:00

Honey-Lime Chicken Enchiladas

2011-05-21T18:49:00.000-04:00

Some of my favorite recipes seem to come from blogger Good Thymes and Good Food. This one is no exception. :) Delicious! Original recipe linked above.

INGREDIENTS

6 tbsp. honey
5 tbsp. lime juice, from 2-3 limes
1 tbsp. chili powder
1/2 tbsp. cumin
1/2 tsp. garlic powder
2 boneless, skinless chicken breasts, cooked and shredded (I like to cook mine in the crock pot in chicken broth).
6 whole wheat and flax tortillas
1 cup shredded cheese (I used Cheddar because that's what I had. Monterrey Jack is suggested)
16 oz. red enchilada sauce

DIRECTIONS

Preheat oven to 350.
Mix the first 5 ingredients together.
Mix in the shredded chicken.
Pour a little of the enchilada sauce in the bottom of a 9x9 baking dish, to cover evenly.
Roll chicken and some shredded cheese in each tortilla and place seam-side down in the dish.
Pour the remainder of the enchilada sauce over the enchiladas.
Sprinkle about 1/2 cup of cheese on top.
Cover with foil and cook for 20 mins. Uncover and cook for an additional 10 mins, or until top is crispy.

Risotto Primavera

2011-05-21T14:51:00.001-04:00

Recipe inspired from the Pioneer Woman.
Sure, this recipe took time....almost 1.5 hrs total, including whinny teething toddler clinging to my leg and in need of comforting ;) But, it was absolutely worth it! So good. Plus, it didn't feel like I was slaving away at the stove. It was super easy. Add a little liquid, mix it up, play with the kids for 10-15 mins, repeat...

I made quite a few changes, so to see the original recipe, made with wine, click on the Pioneer Woman link above. The recipe I made was enough for dinner for 2 adults and 2 kids + 2 leftover lunches for me :)

INGREDIENTS

4 cups Vegetable or Chicken Broth
2 Tablespoons Olive Oil
2 Tablespoons Butter
½ whole Large Yellow Onion Finely Diced
1 cup shredded carrots
1 stalk broccoli, chopped
1 whole Yellow Squash, Finely Diced
4 stalks celery, diced
1 Tablespoon Olive Oil (additional)
1 Tablespoon Butter (additional)
1 cup Arborio Rice
3/4 can of light beer
4 whole Green Onions, Thinly Sliced
3/4 cups Frozen Peas
4 ounces, weight Goat Cheese

DIRECTIONS

Pour chicken broth into a small saucepan and heat to a simmer. Keep simmering.
In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter.
Add onions and celery, stirring and cooking for about 5 mins.
Add the remainder of the vegetables and stir and cook for another 5 mins.
Set vegetable mixture on a plate for later.
Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan and heat over medium-low heat.
Add rice and stir for about 1 minute.
Add the beer and stir. Simmer for about 15 minutes until all the liquid has absorbed
"Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed."
Once rice is cooked, remove from heat.
Stir in goat cheese and stir until it is melted.
Mix in vegetables and sliced green onions and enjoy!

Weekly Menu - 2 weeks worth

2011-05-14T15:59:00.001-04:00

Since my ILs have been back in town, I've definitely been cooking a lot less. They babysit 2xs a week + we have Sunday dinner at their home....which makes for meal-planning for only 4 days a week! Not that I mind... :D

M - Risotto Primavera
T - Swedish Meatballs in the Crock Pot
Th - Caprese Chicken
Sat - Honey-lime Chicken Enchiladas

M - BBQ Shredded Pork Sandwiches
T - Baked Taco Pasta
Th - Chicken Cordon Bleu Casserole
Sat - Chicken and Avocado Paninis

Bacon, Sweet Potato, Pea Pasta

2011-05-08T20:52:00.001-04:00

INGREDIENTS

6 strips of bacon, cooked to desired crispness (optional)
1 cup frozen peas, cooked
3 small sweet potatoes, cooked
pasta of choice
Parmesan cheese
Butter

DIRECTIONS
Mix all and enjoy!

Asian Spinach Pasta Salad

2011-05-02T18:58:00.000-04:00

Weekly Menu - 2 weeks worth

2011-05-01T15:26:00.000-04:00

M - Asian Spinach Chicken Salad
T - Vegetable Baked-Potato Meal
Th - Slow Cooker Carnitas
F - Bacon, Sweet Potato, Pea Pasta

M - Pasta w/ Spinach and White Beans
W - Bowtie Pasta w/ chicken and peas
Th - Breaded Fish with broccoli and roasted potatoes
S - Avocado burgers

Baked Tofu Sticks

2011-05-01T13:43:00.001-04:00

Both my girls LOVED these! Definitely going to be a repeat :)

INGREDIENTS

A block of extra firm tofu
breadcrumbs
1 tsp Italian seasoning
1/4 tsp garlic powder
1 egg, beaten

DIRECTIONS

Preheat oven to 350*.
Rinse tofu and pat dry.
Slice into long sticks (I made 12).
Combine breadcrumbs and seasonings on a plate.
Dip tofu slices into egg and roll in the crumb mixture.
Place on baking stone and bake for 10 minutes.
Turn slices over and bake for another 10 minutes.
Dip tofu sticks in marinara sauce.

Easy Blue Agave Oatmeal Mini Muffins

2011-04-28T18:12:00.003-04:00

INGREDIENTS

1/2 cup butter
3/4 cup Blue Agave
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old fashioned oats

DIRECTIONS

Preheat oven to 350*
Blend together butter and Blue Agave.
Blend in the egg and vanilla.
Stir in the dry ingredients until well blended.
Pour into a mini cupcake pan and bake for about 20 mins.

* Makes 24+ mini cupcakes.
* Can also make as cookies.

Lemon Garlic Chicken in the Crock Pot

2011-04-18T17:43:00.001-04:00

Easy, healthy, delicious :) The girls both actually ate the chicken!

INGREDIENTS

chicken tenderloins
1 can low sodium chicken broth
3 tbsp lemon juice
2 tbsp Mrs. Dash (garlic and herb spices)
1 large yellow onion, diced
2 cloves garlic, minced
2 tbsp butter
Serve w/ rice or noodles

DIRECTIONS

Mix all ingredients (minus rice or noodles) in a slow cooker.
Cook on low for 4-5 hours.
Serve over rice or noodles.

Weekly Menu - 2 weeks worth

2011-04-18T15:12:00.000-04:00

M: Lemon Garlic Chicken in the Slow Cooker
T: Swedish meatballs in the crock pot
W: Kielbasa & potato skillet dinner
Th: Turkey Chili in the crock pot
F: Vegetable Baked Potato Meal

M: Skillet Chicken and Shells
T: Apple Pork Roast
W: Cheddar Crusted Chicken w/ steamed cauliflower and cheese
Th: New Mexico-Style Pot Roast
F: Beer Braised Chicken

Pineapple Carrot Muffins

2011-04-05T17:29:00.002-04:00

So healthy, SO GOOD! Thank you Weelicious for the wonderful recipe!

I doubled the recipe and plan to freeze some for quick snacks or breakfasts :)

INGREDIENTS
2.5 Cups All Purpose Flour
1.5 Cups Wheat Flour
4 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Butter, melted
1 Cup Agave Nectar or Honey
4 Eggs
2 Tsp Vanilla Extract
1 14 oz Can Crushed Pineapple, drained well
2 Cups Shredded Carrot (about 4 Large Carrots)

DIRECTIONS

1. Preheat oven to 350 degrees,
2. In a large bowl combine the flours, baking powder, baking soda and salt.
3. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine.
4. Add the eggs and whisk to combine.
5. Add the vanilla, pineapple, carrots and walnuts (if using) to the butter mixture.
6. Stir in the dry ingredients, making sure not to over mix.
7. Scoop the batter into regular size, paper lined muffin cups.
8. Bake for 22-25 minutes or until a toothpick comes out clean.
9. Cool and serve.

Weekly Menu - 2 weeks worth

2011-04-03T23:00:00.000-04:00

M: meatball subs
T: grilled BBQ chicken
W: Crockpot Swedish meatballs
Th: Steak Salad
F: Chicken Cacciatore (x2, bringing meal to a friend w/ new baby :)
S: BBQ Beer chicken thighs in the slow cooker

M: Slow cooker chicken and dumplings
T: Zucchini and herb angel hair pasta w/ chicken
W: Ham and scalloped potatoes
Th: Keilbasa w/ green beans and mashed potatoes
F: Slow cooker turkey chili
S: Tuscan beef stew

Apple Roasted Pork Tenderloin

2011-03-27T17:00:00.002-04:00

So so good!

INGREDIENTS

1 pork tenderloin (about 1.5 lbs)
olive oil
1 large yellow onion, diced
3 sweet potatoes, sliced
2-4 apples, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup apple juice
salt and pepper to taste

DIRECTIONS

Preheat oven to 375
Heat olive oil in a Dutch oven.
Brown the pork on both sides, about 3 minutes each. Then remove from the pot.
Add chopped apples, onion and garlic and cook until translucent.
Put the pork back in and top with salt and pepper.
Add sweet potatoes, 1 cup of apple juice and 2 cups of chicken broth, mix well.
Cover Dutch oven with foil and place in oven.
Bake for about 2 hours, until pork is cooked through.

Slow Cooker Old Fashioned Apple Cinnamon Oatmeal

2011-03-12T09:05:00.000-05:00

DH is working late tonight... So here I am at midnight already thinking about breakfast ;) I know I won't get much sleep tonight, so I figured why not make something now that we can all wake up to. Bonus for being healthy :)

INGREDIENTS

1.5 cups Old Fashioned Oatmeal (not the instant stuff!)
4 cups water
2 1/4 cups milk
1 tbsp butter
1 tbsp ground cinnamon
1/2 tbsp sugar
1 large apple, sliced and diced
Pam spray

DIRECTIONS

Spray slow cooker with Pam.
Pour in all ingredients.
Cook overnight on low.
Mix well and enjoy!

mmmmmm it turned out pretty good! DD2 gobbled down a HUGE bowl, then wanted more! It ended up cooking for 8 hours before we dug in. Though it sat on low for another 3 hours before DH ate it (which was still good). The oatmeal seemed a little runny, but I think that next time I will add some dried cranberries. Since dried fruits suck up liquid in this recipe, I'll keep the same amounts of water and milk.

Hawaiian Braised Chicken with rice

2011-03-10T19:41:00.000-05:00

A variation of my easy Hawaiian Chicken recipe :) Even better then the original!

INGREDIENTS

2 chicken breasts, sliced
1 can pineapple chunks, with juice
1/2 can light beer
2 tbs Mrs. Dash seasoning
1 tsp Cajun seasoning
rice of choice
olive oil

DIRECTIONS

In a Dutch Oven, heat up olive oil and brown chicken on both sides.
Add seasonings, pineapple with juice, and beer.
Bring to a boil, then cover and reduce to low/simmer.
Cook for 1 hour, stirring once.
Serve over rice.

beer-braised chicken with sweet potatoes

2011-02-28T18:23:00.003-05:00

Original recipe from:
http://oishiifood.wordpress.com/2010/11/12/white-wine-braised-chicken-with-sweet-potatoes/

The original recipe calls for a dry white wine (white-wine braised chicken). Of course I didn't check in advance and when I was pulling my ingredients to make dinner, I realized all I had was sweet sparkling white wine. That won't work! So beer-braised it is :)

So glad I decided to make it despite the "wrong" ingredients. It turned out great!

INGREDIENTS

2 chicken breasts
1/2 cup light beer
2 cups chicken broth
1 large leek, chopped
4 small sweet potatoes, peeled and cubed
1/2 cup pearl onions
2 tbsp olive oil
1 large bay leaf
garlic powder, to taste
ground coriander, to taste
oregano, to taste
salt, to taste

DIRECTIONS

heat olive oil over high heat in a Dutch oven.
add onions and chopped leek and cook until soft.
Add chicken and brown on both sides.
Add seasonings and mix well.
Add beer, broth, bay leaf and sweet potatoes.
Mix and cover. Turn heat to low and simmer for 45mins to an hour, until chicken is cooked through.
Serve with rice.

Weekly Menu

2011-02-08T17:07:00.001-05:00

M - Baked Chicken Marsala with rice and steamed cheddar broccoli
T - New Mexico-style Pot Roast with seasoned potato wedges and green beans
W - Swedish Meatballs in the crock pot
Th - Shepard's Pie
F - Soft Tacos

New Mexico-Style Pot Roast

2011-01-19T16:26:00.000-05:00

I found this recipe in Cookie (magazine) and ripped it out and saved it...the magazine is now out of publication, but I'm so thankful to have found this recipe because it was, by far, the best roast I have ever made! Usually, any time I cook beef, it's never tender enough, or flavorful enough. This was both super tender and full of delicious flavor! My picky eaters (kids and husband ;) all ate it and loved it. Definitely will be a repeat in our house :)

INGREDIENTS

Beef-chuck roast (I used 1.5 lbs)
1 tbsp olive oil
salt and pepper to taste
1 15oz jar red enchilada sauce
1 12oz can light beer or lager
1 cup low-sodium beef broth
2 sweet potatoes, peeled and diced
2 small squash, peeled and diced

DIRECTIONS

Preheat oven to 450.
Rub meat with oil, salt and pepper. Place it in a baking pan and roast for 30 minutes, turning once 1/2 way through.
Reduce heat to 350.
Add enchilada sauce, beer and broth.
Cover with foil and cook for 2 hours.
Add potatoes and squash and cook for another 30 minutes.
Uncover and cook until the vegetables are tender, about 15 more minutes.

Weekly Menu - 2 weeks worth

2011-01-07T19:40:00.000-05:00

M - New Mexico style Pot Roast
T - Apple Pork Chops
W - Kielbasa w/ mashed potatoes and apple sauce
Th - Chicken Cordon Bleu Casserole
F - Hawaiian Fried Rice w/ sausage
Sat - Spaghetti w/ zucchini, walnuts & raisins

M - Chicken-apple curry
T - Crispy herbed chicken strips w/ sweet potato fries
W - Sweet Potato and Bacon Pasta
Th - Baked Chicken Parm.
F - Chicken, ham, and Swiss roulade
Sat - Pasta w/ meatballs

Carrot-Apple Wok Pork

2011-01-07T12:04:00.000-05:00

Trying to change things up from all the chicken I make... :)

INGREDIENTS

3 pork cutlets
4 carrots, peeled and sliced
2 apples, sliced
1/2 large yellow onion
2 garlic cloves, crushed
1 cup chicken broth
1/4 cup orange juice
1 tbsp olive oil
1 tsp butter
salt, to taste
sprinkle of nutmeg

DIRECTIONS

heat up oil and butter in wok.
brown onions and garlic.
add pork and lightly brown on both sides.
add chicken broth, OJ, and carrots.
Bring to a boil, then cover and simmer for 15 mins.
Add apples, recover, cook for another 10 mins.

Served with pan fried potatoes. Yum!

Baked Potato Soup

2010-11-28T21:45:00.000-05:00

Ingredients

1 small onion, chopped
1 clove garlic, minced
1 tbsp bacon bits (or 3 slices bacon, cooked)
1 tbsp olive oil
3 tablespoons all-purpose flour
1 teaspoon dried oregano
3 celery stalks, chopped
3 carrots, sliced
2 cans chicken broth
2 large baked potatoes, cubed
1 cup half-and-half cream

Directions

In a large saucepan, saute onion and garlic in the olive oil until tender.
Stir in flour, bacon bits and oregano, mix well.
Gradually add broth, then add carrots and celery and bring to boil.
Boil for 15 minutes, stirring occasionally.
Add the potatoes and cream.
Heat through but do not boil.

Bean and Ham Soup

2010-11-26T11:47:00.000-05:00

A first for us...a trial. It turned out pretty good.

INGREDIENTS

1 cup cubed hm
2 cups Great Northern Beans
1/2 an 8-ounce can tomato sauce
2 cups chicken broth
2 cups baby carrots, chopped
1 medium onion, chopped
2 cloves garlic
1 tbsp butter
salt and pepper

DIRECTIONS

In a large pot, saute onions, carrots and garlic in butter until crisp tender.
Add ham and saute for another couple minutes.
Add broth and tomato sauce and mix well.
Bring to a boil then cover and reduce heat to simmer.
Simmer for 20 minutes, or until beans and veggies are tender.

Cheddar Crusted Chicken

2010-11-15T18:33:00.002-05:00

INGREDIENTS

2 chicken breasts
about 1/2 cup seasoned bread crumbs
1 cup shredded sharp cheddar cheese
1 egg

DIRECTIONS

Preheat oven to 350.
Ccoat chicken with egg.
In a large zip lock, mix bread cumbs and cheese. Toss in chicken, seal, and shake ;)
Place coated chicken in a greased oven safe pan. Top with the remainder of the crumbs & cheddar that didn't stick to the chicken.
Bake, uncovered, until chicken is cooked through, around 30 mins depending on the thickness of the chicken.

I served this with cheddar roasted cauliflower and apple sauce.

And P.S....to show you how easy this meal was to make, I did it with a wild preschooler dancing around the kitchen and a clingy/tired/teething 1yo strapped to my back in the Ergo :)

Weekly Menu - 2 weeks worth

2010-11-13T22:33:00.003-05:00

M - Crumb cheddar chicken w/ green beans and mashed potatoes
T - Sweet Potato Enchilada casserole in the crock pot
W - Tacos
Th - Baked Potato Soup
F - White Bean Chicken Chili in the crock pot
S - Lemon Butter Chicken with Cinnamon Sweet Mashed Potatoes

M - Hawaiian Chicken Fried Rice
T - Bean and Ham Soup
W - Shepard's Pie
Th - Chicken and Veggie Rottini Casserole
F - Butternut Squash Mac and Cheese
S - Cranberry Pork Roast

Lamb and Lentil Stew

2010-11-13T22:10:00.001-05:00

http://allrecipes.com//Recipe/mediterranean-lamb-and-lentil-stew/Detail.aspx

This recipe was really good! I made it back while I was on my blah-restricted diet over the summer...just never got around to blogging about it. So here it is, with a few minor changes, from allrecipes.com

Ingredients

1 tablespoon olive oil
1 1/2 pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
1/2 teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
1/2 teaspoon dried sage
1/2 teaspoon dried basil
2 cups coarsely chopped fresh spinach

Directions

Heat oil in a heavy pot over medium-high heat.
Add the lamb cubes and bones and brown on all sides, about 3 minutes.
Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the sage and basil.
Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes.
If the stew seems dry, add more broth (up to one cup additional).
Discard the lamb bones.
Add the spinach and cook 5 minutes more

Baked Italian Chicken with Carrots and Potatoes

2010-10-23T22:58:00.002-04:00

Inspired by... me ;)

I was short on time and my chicken wasn't totally dethawed. To speed up the process, I started by putting my 1/2 frozen chicken breasts in a covered skillet, with 1 tbsp olive oil, and cooked on medium heat for about 10 minutes.

Carrots and potatoes went into the steamer basket (stove top) for 15 mins to cut down on baking time as well.

INGREDIENTS

2 chicken breasts
1/2 medium onion, sliced
1 bunch carrots, peeled
3 medium potatoes, peeled and sliced
olive oil
2 tsp oregano
1 tsp cumin powder
1 tsp ground coriander

DIRECTIONS

Preheat oven to 350.
Mix oregano, cumin and coriander together. Sprinkle 1/2 the mixture onto the chicken.
Over medium heat, cook seasoned chicken and onions in a tbsp of olive oil until almost fully done (don't overcook chicken or it will dry out in the oven. leave it slightly pink on the inside).
Meanwhile, steam carrots and onions.
Pour chicken and onions into a greased oven pan. Add olive oil if the bottom seems too dry.
Pour carrots and potatoes on top of chicken and sprinkle on the remainder of the seasoning mixture.
Bake uncovered for 30 minutes.

Weekly Menu - 2 weeks worth

2010-10-19T11:07:00.001-04:00

Mon - Birthday take-out! :)
Tues - Swedish Meatballs in the Crock Pot
Weds - Turkey Chili for playgroup / Spaghetti w/ turkey meat sauce, served w/ garlic toast
Thurs - Baked potato soup
Fri - Chicken Parm
Sat - Sweet potato macaroni and cheese

Mon - Chicken and veggie rottini casserole
Tues - Creamy beef stroganoff in the slow cooker
Weds - Turkey meatloaf
Thurs - Baked salsa chicken
Fri - Slow cooker chicken and dumplings

Slow Cooker Chicken and Dumplings

2010-09-27T13:02:00.000-04:00

Recipe inspired from Allrecipes.com

Ingredients

chicken tenderloins, cut to bite sized pieces
2 tablespoons butter
1 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
1 cup diced baby carrots
3/4 cup frozen peas
1 cup chicken broth
1 packaged roll of refrigerated biscuit dough, torn into pieces

Directions

Place the chicken, butter, chicken broth, soup, carrots, peas, and onion in a slow cooker and mix.
Cover and cook on low for 6 hours.
Place the torn biscuit dough in the slow cooker and cook an additional 30 minutes, until the dough is no longer raw in the center.

Weekly Menu

2010-09-27T11:31:00.001-04:00

M - slow cooker chicken and dumplings
T - Rump Roast w/ carrots and potatoes, in the slow cooker
W - Pot Luck @ preschool...bringing Pasta Salad
Th - Bruschetta pasta with chicken
F - Swedish Meatballs in the crock pot

M - Ham and scalloped potatoes in the slow cooker
T - White Chicken Chili

White Bean Chicken Chili in the Slow Cooker

2010-09-22T16:22:00.028-04:00

Trying a different style chili today :)

INGREDIENTS

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 cup chopped kale
2 celery stalks, chopped
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
2 cups Great Northern Beans, bagged, soaked overnight
1 can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 cup half and half

DIRECTIONS

Before: Rinse and soak beans overnight (according to package directions).
Brown chicken and onions in olive oil.
Transfer to slow cooker.
Add beans, seasonings, kale, and chicken broth.
Cook on low for 4 hours.
Add half and half, cover, then continue cooking for an additional 30 minutes.
Enjoy on a cold day!

Spiced Pork and Apricot Stew

2010-09-21T18:00:00.000-04:00

Original recipe inspired from Real Simple: http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-pork-apricot-stew-00000000039498/index.html

Ingredients

2 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1 tablespoon paprika
2 teaspoons ground cumin
½ teaspoon ground ginger
½ teaspoon ground cinnamon
kosher salt and black pepper
1 medium onion, peeled and diced
2 cups low-sodium chicken broth
4 tbsp strawberry or apricot preserves
1 tablespoon cider vinegar
1 15-ounce can chickpeas, rinsed
½ cup dried apricots, halved
1 cup baby carrots
cooked couscous, sliced scallions, and chopped roasted almonds, for serving

Directions

In a large slow cooker, mix spices and onion with pork.
Add chicken broth, preserves, vinegar, carrots, chickpeas and dried apricots.
Cook on low for 6 hours.
Serve over couscous.

Weekly Menu

2010-09-20T19:31:00.000-04:00

M - kielbasas with mashed potatoes and apple sauce
T - spiced pork and apricot stew
W - steak with baked potatoes and kale chips
Th - chili
F - slow cooker chicken and dumplings

Breakfast Apple Croissant Crisp

2010-09-19T09:58:00.001-04:00

The plan had been to make chocolate chip croissants (using refrigerated croissant rolls), but when I opened up the package, the croissants were all broken into pieces.... so I decided to make something with it, using the million apples I have in the fridge ;)

INGREDIENTS

1 package croissant rolls
2 apples, cored and sliced thinly
1.5 tbsp sugar
cinnamon
Cooking spray or butter

DIRECTIONS

Preheat oven to 375 (or according to croissant roll package directions).
Generously spray or butter a round baking dish.
Lay croissant rolls down until the entire dish is covered. Press to seal cracks and even it out.
Lay a layer of apple slices on top of rolls.
Mix cinnamon and sugar together, then sprinkle over apples.
Bake uncovered for 20-25 minutes, until croissant rolls are cooked through.

Weekly Menu

2010-09-12T10:43:00.002-04:00

M - Eggplant (chicken for my husband) parm.
T - Zucchini soup. beef enchiladas with rice.
W - spaghetti with meat sauce, extra carrots
Th - Spiced Pork and Apricot Stew
F - Steak? with baked potatoes
Sat - Baked Salsa Chicken

Swedish Meatballs in the Crock Pot

2010-08-13T16:04:00.001-04:00

Recipe inspired from about.com

Ingredients:

2 cans (14ish ounces each) beef gravy
1 pound sliced mushrooms
2 tablespoons butter
1 large onion, diced
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
2 pounds frozen meatballs
1 cup sour cream
egg noodles, cooked and drained

Preparation:

Sauté onion and mushrooms in butter until tender, about 5 mins.
In crockpot, combine onion, mushrooms, gravy, Worcestershire sauce, and garlic .
Stir meatballs into the sauce.
Cover and cook on high for 3 hours (or Low for 6 hours).
Slowly stir the sour cream into the slow cooker mixture.
Serve meatballs over hot buttered noodles.

Here's what's up...

2010-08-03T18:36:00.000-04:00

You may have noticed that I haven't been posting much lately... I wish I could say that it was because of the business of summer and hectic-ness of having 2 kids. That's not it.

The main reason is because my doctor put me on an elimination diet. What does that mean? Well, for 5 weeks, I'm allowed to eat only rice, potatoes, fresh fruit/veggies (no citrus), turkey/lamb/pork/rabbit, and pure vegetable oil. NOTHING else. No sauces, no dairy, no eggs, no chicken, no pasta... if you can tell from my recipes, I've basically had to completely cut out my entire diet!

That's the gist of it... you can stop reading here if you want. Or you can read more ;)

The reason for this elimination diet is because I've had chronic hives for a year now. Every single morning, I wake up with hives. Some days it's a few spots on my legs, other days it's basically head-to-toe and I'm so swollen that it hurts to walk or use my hands for a few hours.

I've pretty much made peace with this.. for the most part. But then my doctor figured that since it's been so long with no change, he wanted me to see multiple other doctors. My regular doctor gave up on me (his actual words). I was bounced from one doctor to another and from one medication (antihistamine) to another, none of which worked. All the antihistamines have accomplished is making me feel hung-over the next day, making me feel drunk, making me incapable of waking up even when I'm fully aware that my children are crying... making me super tired all.the.time. But they don't make the hives go away... And based on nothing changing when I had to go off the meds for a few days for allergy testing, they basically do nothing at all.

So while I have (or had) made peace with it, and don't stress about it too much day-to-day anymore, being bounced from one doctor to another and one med to another and having millions of tests run on me (blood work, allergy testing, CAT scans, chest Xrays, I could go on). Having all this done in a few weeks time can wear a person down. Or it did me at least. I started feeling like a freak. Add that to the exhaustion of the meds, and I've been pretty down for the last month.

And now this stupid diet. Which I would love to say is working (allergist wanted to see if I was allergic or sensitive to something they couldn't test for; like preservatives or food colorings) but being on a boring bland diet hasn't changed a thing.

I promise this isn't a pity party! I truly am back to the point where I've just accepted this and am moving on with my life not dwelling on it. But I'm also trying to be more pro-active at finding a cause (yes, I'm fully aware that in the majority of chronic hives cases, they NEVER find a cause or a solution). I have a hard time with not knowing the reason, and with me, it's a very delicate balance between letting the search overtake my life and becoming "obsessed" with finding unfindable answers...and just keeping my eyes open and hope that one day this will either go away or I'll figure it out.

Anyway, so there's my reason for no-posts lately.. I've just been down. And on this awful "diet". Which I'm slowly breaking since it's not helping anyway!

And I also post this with the slim chance that maybe someone has gone through the same thing and can give me an answer. I know there are about a bajillion possible reasons for hives, which is part of what makes it so hard to find answers. But maybe someone will have the same cause that I might have. So if you might have an answer, I'm all ears! ;)

Thanks for listening :) I promise I'll start back with the recipes sometime soon!

Dutch Oven Pork Roast

2010-08-02T20:45:00.000-04:00

This was all on my list of "ok foods to eat!" And this was the first time I've ever made a pork roast... we actually all really enjoyed it! Even my 2.5 year old went back for seconds (and if you know her, unless it's cake or chocolate, that's rare! ;)

INGREDIENTS

5lb pork roast
3 medium potatoes, diced
1/2 lb baby carrots
1 cup frozen diced onions
1 apple, sliced thin (about 16 slices)
Garlic and cinnamon to taste
2 tbsp pure vegetable oil

DIRECTIONS

Preheat oven to 350.
On the stovetop, pour oil in a large Dutch Oven and brown pork on both sides.
Remove meat and add onions, carrots and potatoes and cook for about 5 mins.
Put pork back in, on top of vegetables and potatoes.
Spread apple slices around and on top of pork.
Sprinkle garlic and cinnamon to taste.
Tightly cover w/ foil and bake for around 2.5 hours.

Zucchini and Herb Angel Hair Pasta with Chicken

2010-07-03T16:14:00.000-04:00

Fresh and light for a summer night :) Plus, I finally bought a hand-held Mandolin slicer and I really wanted to use it! ;)

INGREDIENTS

1 large zucchini, sliced thinly in long stripes (using the Mandolin cutter)
1/2 onion, diced
2 garlic cloves, minced
1/4 cup butter
1/2 - 3/4 cup chicken broth
2 chicken breasts, diced to bite-sized pieces
angel hair pasta

DIRECTIONS

Melt butter in a large skillet. Add onion and garlic.
Add chicken and cook on medium heat until almost cooked through.
Add sliced zucchini and chicken broth, cover, and cook for an additional 10 minutes, or until zucchini is soft.
Meanwhile, boil water and cook pasta according to package directions.
Pour zucchini and chicken mixture, liquids included, over strained pasta, using it as the sauce as well.

Spinach and Turkey Meatloaf

2010-06-03T14:55:00.000-04:00

I've heard a few people rave about the Barefoot Contessa's Turkey Meatloaf, so I thought I'd give it a try.
I found the original recipe here but made some changes: http://stickygooeycreamychewy.com/2009/02/12/barefoot-contessas-turkey-meatloaf/

Now, I have to say that my husband doesn't like meatloaf (unless it's his Grandma's) and he also complains every single time I try to cook w/ ground turkey, saying something tastes "weird" and he doesn't like it. So imagine my surprise when he went back for seconds even after saying he was stuffed..and didn't even flinch when I told him it was turkey! :)

INGREDIENTS

1 large onion, peeled and chopped
1 cup chopped spinach leaves
1 tbsp olive oil
1 tsp Worcestershire sauce
1/4 cup chicken broth
1 tsp dried dill
1 tsp tomato paste
1 lb ground turkey
2 slices of dried bread, cumbled
1 large egg
salt and pepper to taste
about 1/2 cup of ketchup

DIRECTIONS

Mix the onion, olive oil, salt, pepper, and dill and cook on medium heat for 15 mins.
Add the chopped spinach,Worcestershire sauce, chicken broth and tomato paste and mix well. Cook for an additional 5 mins, then set to the side to cool to room temperature.
Preheat oven to 325.
In a large bowl, mix ground turkey, bread crumbs, egg, and cooled onion mixture.
Shape into a loaf on a cooking stone (or greased cookie sheet).
Spread the ketchup evenly over the top.
Bake for 1.5 hours or until meat thermometer reads 160 in the center of the loaf.
Serve with mashed potatoes and vegetable of choice.

.... and yes, you may have noticed my mashed potatoes are purple! That's because I used the dark purple potatoes :)

Chicken and Veggie Rottini Casserole

2010-05-21T19:04:00.001-04:00

This is what gets thrown together when I don't have anything planned, any meat thawed out, and don't have time to run to the store... ;)

INGREDIENTS

1 can of white chicken meat
1 bunch of carrots, peeled and chopped
6 celery stalks, washed and chopped
broccoli, washed and chopped
1 can cream of mushroom soup
1/2 tbsp teriaki sauce
1/2 box whole wheat rottini
3/4 cup shredded cheddar cheese

DIRECTIONS

preheat oven to 350.
steam chopped vegetables for 10-15 mins, until soft.
cook pasta according to package directions.
Mix all ingredients in a casserole dish.
Sprinkle cheese on top and bake for 15 minutes, or until cheese is melted and slightly browned.

Baked Salsa Chicken w/ Black Bean and Corn Salad

2010-05-19T18:47:00.002-04:00

Trying to clean out the pantry so I decided to throw things together. That turned into Baked Salsa Chicken w/ Black Bean and Corn Salad! :)

INGREDIENTS

Chicken Tenderloins
1 jar of mild salsa
1 can black beans
1 can whole corn
shredded cheddar cheese (optional)

DIRECTIONS

Preheat oven to 375.
Spray a 9x9 baking dish with cooking spray.
Place a single layer of chicken in the dish.
Drain black beans and corn in a strainer, then rinse until water runs clear.
Evenly pour the bean and corn mixture on top of the chicken.
Top with the jar of salsa.
Bake uncovered for 45 minutes.
Sprinkle with cheddar cheese and serve.

Kale Chips

2010-05-17T14:13:00.000-04:00

Kale is such a superfood.. there probably aren't many other things that are better to eat then kale. I'm trying to cook with it more and more and heard about how easy and yummy kale chips were. A little skeptic, I tried them anyway.... and I'm so glad I did!

These were a huge hit! I loved them, my mom loved them, my 2 year old daughter loved them and kept asking for more. I'll definitely be making these often :) What a great healthy snack!

INGREDIENTS

A bunch of kale
olive oil
Mrs. Dash (or whatever seasoning you want.. salt, salt & garlic)

DIRECTIONS

Preheat oven to 350 degrees.
Cut kale into bite-sized pieces, removing the center stem.
Wash well, then completely dry in a salad spinner.
Lay parchment paper on a cookie sheet and thinly spread kale across, making sure they're not bunched on top of each other.
Drizzle with a little olive oil and seasoning of choice.
Bake for 10-14 minutes, until kale is crisp but not burnt.
Enjoy!

Crepes

2010-05-02T19:28:00.001-04:00

Yum yum yum! I've been craving crepes for a while now, so I thought I'd give it a shot at making some tonight :)

INGREDIENTS

2 eggs
2/3 cup flour
1 1/4 cups milk
1 tbsp ground flax seed
1.5 tsp vegetable oil

DIRECTIONS

Blend ingredients in a blender.
Oil a pan over medium high heat.
Once hot, pour batter in pan and cook around 2-3 mins per side, flipping when edges start to curl up.

Serve with filling of choice! Tonight these were for dessert so I spread Nutella and added sliced bananas before rolling them up. So good!

Beef and Black Been Taco Bake

2010-04-29T19:01:00.000-04:00

Recipe inspired from blogger Eat at Home Cooks: http://eatathomecooks.com/2010/04/beef-and-black-bean-taco-bake.html

INGREDIENTS

1/2 lb ground beef, browned
1/2 cup frozen onions
3/4 jar (16 oz) mild salsa
1 can black beans, drained and rinsed until water runs clear
5 whole wheat tortillas, cut into bite-sized pieces
1.5 cups shredded Mexican blend cheese
garlic, to taste
Cajun seasoning, to taste

DIRECTIONS

Preheat oven to 350.
Brown beef with onions, garlic and Cajun seasoning.
Mix all ingredients together in a large bowl, reserving 1/4 cup of the cheese for later.
Spray a 9x9 baking dish with Olive Oil spray and pour in the been and beef mixture.
Sprinkle with remaining cheese.
Cover and bake for 30-45 minutes.

Peanut butter Chocolate Candy Bars

2010-04-22T16:38:00.001-04:00

This recipe, found on Momma Hens Kitchen blog, looked way too good to pass up! It was super easy to make. Just don't be like me and try licking the spoon too early and burn your entire mouth...corners included! ;)
http://mommahenskitchen.blogspot.com/2010/03/peanut-butter-chocolate-candy-bars.html

INGREDIENTS

3/4 cups crushed Ritz crackers
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup butter, cubed
1/6 cup milk
1 sleeve Ritz crackers
1 cup semi-sweet mini chocolate chips
3/4 cups peanut butter

DIRECTIONS

In a large saucepan, mix together the cracker crumbs, sugars, butter and milk.
Bring to a boil over medium heat, stirring constantly.
Cook and stir for another 5 minutes
Line a 9x9 baking dish with foil and spray with cooking spray.
Place a single layer of crackers along the bottom.
Top with crumb mixture, then add another layer of crackers.
Combine the chocolate chips and peanut butter in a microwave safe bowl and microwave for about 2 minutes. Be sure not to overcook or the chocolate will burn.
Stir into a smooth mixture and pour over the crackers.
Refrigerate until firm. Cut into bars and enjoy!

Kylie's Berry FrozenYogurt

2010-04-19T14:45:00.001-04:00

A healthy treat: fun to make and yummy to eat! Toddler approved ;)

INGREDIENTS

2 cups original organic yogurt (next time I think I'll use Vanilla)
1 cup frozen blueberries
1 cup frozen raspberries
1/4 cup sugar

DIRECTIONS

Put ingredients in a blender and puree.
Pour into 2 oz popsicle molds.
Freeze.

Barbeque Beer Chicken Thighs in the Slow Cooker

2010-04-19T14:39:00.000-04:00

Original recipe from blogger So Tasty, So Yummy:
http://sotastysoyummy.blogspot.com/2009/07/barbecue-beer-chicken-thighs.html

INGREDIENTS

2 frozen chicken breasts
1 cup beer (I used Amber Ale)
1 cup ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 tablespoon Worchestire sauce
2 teaspoons mustard
1 cup frozen chopped onions
2 cloves garlic, smashed

DIRECTIONS

Mix ingredients, minus the chicken, in the crock pot.
Add chicken.
Cover and cook on high for 6-7 hours.
Serve with sides of choice (I served this with mashed potatoes and green beans).

Sweet Potato Mac and Cheese

2010-04-18T18:46:00.001-04:00

Recipe inspired from the Butternut Squash Mac and Cheese recipe found here:
http://www.crumblycookie.net/2010/01/28/butternut-squash-macaroni-and-cheese/

I was already baking and pureeing sweet potatoes to make into baby food, so I figured why not try and add it to homemade mac and cheese! Delish.

INGREDIENTS

2 medium sweet potatoes
12 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese

DIRECTIONS

Poke holes in washed sweet potatoes and bake for about 30 minutes at 400 degrees. Scoop out insides and puree in a food processor. You could also peel and chop, then steam the potatoes for around 20 minutes, until tender.
Cook pasta according to package directions.
Melt butter in a medium skillet over medium heat.
Add flour and whisk for a minute, then slowly whisk in milk.
Bring to a simmer while whisking frequently, then lower temperature to low and let simmer for about 6 minutes, until it has the consistency of heavy cream.
Add the cheese and pureed sweet potatoes and stir until cheese is melted and it's all mixed well.
Pour over cooked pasta, mix well, and enjoy.

Sausage and Broccoli Calzones

2010-04-15T11:38:00.001-04:00

This wasn't exactly a calzone shape, but I'm not sure what else to call it ;) Whatever you call it, it was really really good! I'll definitely be making this again :)

INGREDIENTS

Turkey sausage, precooked
2 cups frozen broccoli cuts
1.5 cups mozzarella cheese
refrigerated pizza dough (the thin stuff, in a long, skinny tube)
olive oil

DIRECTIONS

preheat oven to 425.
Unroll pizza dough on a rectangular cooking stone and slice in half to make 2 smaller squarish-rectangles.
Put 1/2 the broccoli on each square.
Add sliced sausage then top with cheese.
Fold each of the 4 corners over to the other side and press down to seal.
Drizzle with olive oil.
Bake for around 20-25 minutes, until browned and cooked through.

Black Bean and Shredded Chicken Soup

2010-04-12T14:57:00.001-04:00

INGREDIENTS

2 chicken breasts, frozen
1 28-oz can crushed tomatoes
1 can black beans
1 tbsp cumin
1/2 tbsp chili powder
1 cup frozen chopped bell peppers
1 cup frozen corn
sour cream, optional

DIRECTIONS

Add all ingredients to the crock pot.
Mix and cook on high for 4 hours (or low for 8 hours).
Add frozen corn and cook another 30 minutes.
Shred chicken in crock pot, stir, then serve with sour cream if desired.

Chicken Sweet Potato Enchilada Crock Pot Casserole

2010-04-08T11:48:00.001-04:00

Recipe inspired from: http://www.mealmakeovermoms.com/recipes/comfort-food/chicken-sweet-potato-enchilada-casserole/

This was really good! I rolled mine up in a whole wheat pita, my husband ate his served over rice.

INGREDIENTS

2 chicken breasts, diced to bite-sized
3/4 cup frozen diced onions
2 small sweet potatoes, diced
1 can red enchilada sauce
1.5 tsp dried cumin powder
4 garlic cloves, minced (or 1.5 tsp garlic powder)
1 cup frozen corn
1 cup shredded cheddar cheese
wheat tortillas

DIRECTIONS

Put diced chicken, onions, sweet potatoes, enchilada sauce, cumin, garlic and corn in crock pot.
Cook on low for 5 hours.
Add cheese, stir until melted.
Serve on tortillas (or rice).

Cheesy Italian Tortellini in the crock pot

2010-04-01T11:45:00.000-04:00

Inspired from http://tastycrockpotrecipes.net/recipes2/article1136.html

How good does this sound!!?! And easy :)

INGREDIENTS

1 pound ground beef
1 container marinara sauce (15 ounces)
1 cup sliced fresh mushrooms
1 can diced tomatoes, undrained
3/4 tbsp Italian seasoning
1 tsp garlic powder
1 package refrigerated cheese tortellini (9 ounces)
1 cup shredded mozzarella or pizza style cheese

DIRECTIONS

Cook beef over medium heat until brown. Drain grease.
Spray inside of slow-cooker with cooking spray then add beef , marinara sauce, mushrooms and tomatoes.
Mix, then cover and cook on low 7 to 8 hours.
Stir in tortellini and sprinkle with cheese.
Cover and cook on low another15 minutes, until tortellini is tender.

Creamy Beef Stroganoff in the Slow Cooker

2010-03-17T14:59:00.002-04:00

We're going to the park after nap time to take advantage of this gorgeous weather while we can! So what's the easiest thing I can do for dinner? Something in the crockpot! And how about something other then chicken for a change... ;)

INGREDIENT

Beef cubes, about 1 lb
1 can cream of mushroom soup
1 packet dry onion soup mix
4 oz plain cream cheese

DIRECTIONS

Mix ingredients together in crockpot.
Cook on low for 6 hours.
Serve over egg noodles.

Chicken Wreath

2010-03-17T14:14:00.002-04:00

Totally slacked on dinner today! I have no meat thawed and ready to go, no idea what to make... I walked around the kitchen for 10 minutes trying to figure it out and finally decided to make this!

INGREDIENTS

1 can chicken (drained)
1 pkg frozen broccoli florets, cooked
1 cup brown rice, cooked (I used leftovers)
1 clove garlic (pressed or minced as fine as I can get it)
1 cup shredded cheddar cheese
1/4 cup olive oil mayonnaise
1/4 cup Ranch dressing
1/2 cup ground flax seed
1 pkg. refrigerated crescent rolls

DIRECTIONS

Preheat oven to 350.
Cook the rice and steam the broccoli.
Combine ingredients, minus the crescent rolls, in a big bowl.
Lay our crescent rolls in the shape of a wreath, pointy ends out, as shown to the side.
Scoop chicken mixture onto each triangle and fold over to make a wreath.
Bake for 30-35 minutes, until dough is browned lightly.

Chicken Tikka Masala

2010-03-15T19:10:00.001-04:00

I found this recipe on The Pioneer Woman blog. If you haven't already heard of her or checked out her blog, you absolutely HAVE to! :)

Check out her original recipe here: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

I have to say, this smelled DELICIOUS as it was cooking! Absolutely heavenly! It tasted pretty delicious too!

INGREDIENTS

2 chicken breasts - tenderloins
Salt
Ground Coriander
Cumin, To Taste
½ cup Plain Yogurt
6 Tablespoons Butter
1 whole Large Onion, diced
4 cloves Garlic
Garam Masala - or make your own using:

1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground

1 can (28 Ounce) Diced Tomatoes
1 tbsp Sugar
1-½ cup Heavy Cream
2 cups Basmati Rice
2 cups frozen peas

DIRECTIONS

Season the chicken with salt, coriander and cumin on both sides.
Coat completely with yogurt and place uncovered on a baking stone.
Broil 10-12 inches from the heating element for about 7-10 minutes on each side. Edges should be blackened.
In a skillet, melt butter and throw in diced onions and saute until browned.
Add garlic, a tbsp of salt and 3 tablespoons Garam Masala spice.
Stir in canned tomatoes.
Add 1 tbsp of sugar and let simmer for 5 minutes over medium heat.
Cook rice while the sauce is simmering.
Add 1 1/2 cups of heavy cream to the sauce.
Dice the chicken breasts and add to the sauce.
Add frozen peas to the cooked rice for the last 7 minutes, allowing the heat from the rice to cook the peas.
Serve chicken sauce over rice. Enjoy!

Pasta "Bravo"

2010-03-09T20:15:00.005-05:00

After a long day at the zoo, I'm exhausted and the last thing I wanted to do was cook dinner tonight. So.... I just threw a few easy ingredients together.

When my husband came home and saw it, he said "oooh, looks just like Pasta Bravo!" His favorite dish from our favorite Italian restaurant, Bravos. Too bad for him that's not quite what it was, haha ;) But it was pretty good!

INGREDIENTS

2 chicken breasts, diced
1/2 a 24oz jar of salsa
1 can cream of mushroom soup
pasta of choice (I used Rigatoni)
olive oil for cooking

DIRECTIONS

Cook chicken in skillet with some olive oil over medium high heat until cooked through.
Stir in salsa and cream of mushroom soup.
Cover and turn to low until heated through.
Meanwhile, boil water and cook pasta according to package directions.
Mix everything together. That easy ;)

Vegetarian Chili

2010-02-25T11:37:00.004-05:00

In search of vegetarian recipes for a friend, this blog and recipe was recommended to me. The Chili looked delicious and easy enough to make, so I thought I'd give it a try. YUM!

I doubled the recipe (dinner for us tonight and dinner delivered to a friend tomorrow) and made a couple tiny changes, but the original recipe is from blogger "The Way the Cookie Cumbles" found here: http://www.crumblycookie.net/2009/02/20/vegetarian-chili/

Now that I've made it and tasted it, I have to say... this is delicious!!!!!!! I didn't even add ground beef, as I originally thought I might. It really did not need it! Somebody commented on the original recipe on the Cookie Crumble blog that this is "restaurant quality" chili, and I have to agree; it was that good!

INGREDIENTS

4 tablespoons olive oil
1 large onion, diced
4 medium green bell peppers, cored, seeded, and finely diced
10 garlic cloves, minced or pressed through a garlic press
5 tablespoons chili powder
2 tablespoons ground cumin
3 teaspoons ground coriander
1 1/2 teaspoons red pepper flakes
2 teaspoons dried oregano
2 (28-ounce) can diced tomatoes, undrained
4 (15-ounce) cans kidney beans, drained and rinsed
2 (15-ounce) can black beans, drained and rinsed
2 tablespoons soy sauce
2 tablespoon butter

Garnishes:

lime wedges
sour cream
cheddar cheese
cilantro

DIRECTIONS

Heat the oil in a large Dutch oven over medium heat. Stir in onions, bell peppers, garlic, and spices.
Cook until the vegetables are softened, about 10 minutes.
Add the tomatoes, beans, and soy sauce.
Turn up heat to medium-high and bring the chili to a boil, then reduce to low.
Cover and cook at a low simmer for one hour, stirring occasionally.
If the chili is too thin, cook uncovered until it’s your preferred consistency.
Stir in the butter and serve with the garnishes.

Skillet Chicken Wraps

2010-02-22T18:45:00.006-05:00

I needed something quick and a little different from our usual routine, with no time to head to the grocery store. Here's what I came up with ;)INGREDIENTS

2 chicken breasts, diced small
2 tomatoes, diced (or 1 can diced tomatoes, drained)
1 can (10oz) diced tomatoes and green chillies, drained
olive oil
1/2 cup frozen diced onions
1/4 cup Half and Half
flour tortillas
shredded cheddar cheese

DIRECTIONS

Brown chicken in some olive oil over medium-high heat.
Add onions and cook until chicken is cooked through.
Add tomatoes, canned tomatoes/chillies, and Half and Half.
Simmer for about 5 minutes.
Spoon chicken mixture in tortilla, along with shredded cheese.
Warm wrap in microwave for 15-20 seconds to melt cheese.

Creamy chicken, veggie & penne skillet

2010-02-21T18:53:00.004-05:00

INGREDIENTS

2 chicken breasts, diced
3/4 lb green beans
1 lb fresh spinach, washed well and shredded
1/2 pint cherry tomatoes
1/2 box Penne (I use Barilla Plus)
1 tsp olive oil
Mrs. Dash, to taste
1/2 cup Half and Half
1 tbsp butter

DIRECTIONS

Cook chicken in olive oil in a skillet until cook just through. Make sure not to overcook.
Meanwhile, steam green beans until soft and cook pasta.
Once chicken is just cooked through, add tomatoes and spinach.
Cover and cook until spinach is wilted.
Add cooked green beans, pasta, butter and Half and Half. Mix well, cover and cook for another 5 minutes.
Serve hot and enjoy!

Beer Sauted Chicken with Veggies

2010-02-10T19:10:00.004-05:00

I saw the original recipe idea in the February 2010 edition of Glamour.

INGREDIENTS

2 chicken breasts
2 medium sized red potatoes, diced
about 1.5 cups of baby carrots
1 large zucchini, diced.
1/2 cup frozen diced onions
1 can light beer
1/2 cup apple cider vinegar
garlic powder to taste
pepper to taste
olive oil

DIRECTIONS

Cook chicken over medium heat in some olive oil, 5 minutes each side.
Add diced potatoes, carrots, onions and seasoning. Saute for another 5 minutes.
Add the beer and vinegar and bring to a boil.
Reduce heat to medium low, cover and simmer for 15 minutes.
Add the diced zucchini, recover, and simmer for another 15 minutes.

Easy Pot Pie

2010-02-08T18:32:00.004-05:00

Ok, so this was supposed to be chicken pot pie.. but when I went to start cooking, I realized I'd forgotten to thaw some chicken. Since I didn't have enough time to thaw and cook, I decided to turn this into ground turkey pot pie...Haha :)

INGREDIENTS

1 lb ground turkey, cooked through
1 large red potato, diced
1 large yam, peeled and diced
8 celery stalks, diced
1 lb carrots, peeled and diced
1 can cream of mushroom soup
1/2 cup milk
1/2 cup frozen diced onions
garlic powder to taste
10 ready-to-bake biscuits (the rolls in the fridge section)

DIRECTIONS

Preheat oven to 400 degrees.
After washing, peeling and dicing the veggies, steam them until soft; about 15-20 minutes.
Meanwhile, brown the ground turkey (or dice and cook the chicken if you remembered to thaw it out! ;)
Grease a 9x11 baking dish.
Mix cooked veggies, meat, seasoning, onions, can of soup, and milk in a bowl.
Pour mixture into the baking dish and top with the uncooked biscuits.
Bake for 20 minutes, or until biscuits are lightly browned and cooked through.

Cheddar Broccoli Chicken Shells / or / Cheddar Spinach Chicken Shells

2010-02-06T22:19:00.000-05:00

I was just skimming through a magazine (don't even remember which one) and spotted an ad for a Campbell's (?) recipe that looked yummy. So I decided to recreate it tonight with what I had (without the original recipe, just the picture in mind). It turned out really good and was so filling! We have enough for a whole other meal left over so I froze it.. hopefully that will reheat well later :)
INGREDIENTS

2 chicken breasts
2 cups frozen broccoli spears
1/2 box of medium size pasta shells
8 oz bag of shredded cheddar cheese
1/3 cup Ranch dressing
1/4 cup butter
nutmeg, to taste
Mr. Dash, to taste
1 tbsp olive oil

DIRECTIONS

Preheat oven to 350.
Boil water and cook pasta according to package directions.
Steam broccoli until done and set aside.
Dice chicken and cook in pan with olive oil. Add Mr. Dash and nutmeg, or whatever seasoning/spices you like. Cook until juices run clear.

Mix pasta and broccoli in a square baking dish.
Add Ranch and butter, while pasta is still hot, and mix.
Mix in the cheese until well blended.
Add chicken and mix.
Sprinkle leftover cheese on top.

Bake on 350 for about 10 minutes, until cheese is well melted, everything is warm, and the cheese on top is a bit crispy.

I made this with spinach instead of broccoli, and no butter, and it turned out great as well!

Zesty Chicken BBQ in the Slow Cooker

2010-01-24T09:50:00.001-05:00

Original recipe found on Crockpot Tuesday's Blog: http://crockpottuesdays.wordpress.com/2009/08/18/zesty-chicken-bbq/

Ingredients:

2 chicken breasts
3/4 of a 12 ounce bottle BBQ sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
1 tbsp. Worcestershire sauce
Garlic powder, to taste

Directions:

Place chicken breasts in crockpot.
In a bowl, mix bbq sauce, Italian dressing, brown sugar, garlic powder, and Worcestershire sauce until combined. Pour over chicken.
Cook on low for 6-8 hours or on high for 3-4.

Zesty Tomato Chicken Pasta Casserole

2010-01-22T18:46:00.004-05:00

Yet another throw-things-together casserole recipe! :)

INGREDIENTS

2 chicken breasts
2.5 cups pasta of choice (I used medium shells)
2 cups shredded fresh spinach leaves
1 yellow bell pepper, diced (or color of choice ;)
1/2 cup frozen diced onions
1 can tomato soup, no water added
2 cups sharp shredded cheese
garlic powder, to taste
zesty seasoning powder, to taste
3/4 cup of chicken "broth" (you'll make this while cooking)

DIRECTIONS

Boil chicken in a pot of water for 45 minutes.
Remove chicken, leaving water in the pot, and shred/dice.
Remove 3/4 cup water for use later (this is your "broth").
Put pasta in boiling water left over from chicken and cook a few minutes. Pasta should still be firm since you will later be cooking it some more. Make sure to not overcook!
In a large bowl, mix all of the ingredients: diced chicken, diced bell pepper, shredded spinach, diced onions, can of soup, pasta, cheese, seasonings and "broth".
Put into a large baking dish and bake on 350 for 30 minutes.

Cranberry-Pear Chicken

2010-01-20T18:44:00.003-05:00

I had some pears I wanted to use and some leftover canned cranberry from Christmas so I decided to try something from scratch. The sauce turned out delicious!!! Though next time I make this, I think I'll use whole berry canned cranberry rather then jellied.

INGREDIENTS

2 chicken breasts
1/2 can cranberry sauce
1 pear, diced
1 cup diced frozen onions
1 tbsp brown sugar
olive oil
Mrs. Dash seasoning
garlic powder to taste

DIRECTIONS

Cook chicken on skillet in some olive oil until cooked through.
In a separate skillet, heat olive oil.
Add diced pears and frozen onions and cook on medium heat until soft, about 5-10 mins.
Add brown sugar and mix well.
Add the cranberry, mix, and continue cooking until all is blended well and cranberry sauce is a creamy consistancy.
Pour sauce over chicken and serve :)

I served this with mashed potatoes and green beans.

Gravy Baked Pork Chops

2010-01-20T18:28:00.003-05:00

I don't make pork very often. Rarely. But I'm finally starting to get a taste for it after years of disliking pork... Trying something new! :)

This recipe is from allrecipes.com. Gravy Baked Pork Chops

INGREDIENTS

4 pork loin chops
salt and pepper to taste
garlic powder to taste
butter
1 can of cream of mushroom soup
3/4 cup milk
1/4 cup water

DIRECTIONS

Preheat oven to 350.
In a skillet, melt butter and brown pork on both sides for 5 minutes.
Add salt, pepper and garlic as meat is browning.
In a bowl, mix soup, milk and water.
Spray olive oil into a baking dish and put in the pork chops.
Pour soup/gravy mixture over meat.
Bake for 45 minutes or until meat is cooked through.

Taco Crescent Bake

2010-01-10T15:32:00.008-05:00

http://www.tasteofhome.com/Recipes/Taco-Crescent-Bake
This looked too good to pass up. I probably won't be making it too often since it's not exactly healthy, but what a great comfort food! I did edit the recipe a bit to make it a little healthier..
INGREDIENTS

1 tube (8 ounces) refrigerated crescent rolls
1 cup crushed corn chips, divided
1 pounds ground beef
2 cups fresh spinach leaves, shredded
1/2 jar tomato sauce
3/4 envelope taco seasoning
1/2 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

DIRECTIONS

Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.
Sprinkle with 1/2 cup of chips.
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in tomato sauce and taco seasoning; then bring to a boil.
Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.
Spoon over chips and top with sour cream, cheese and remaining chips.
Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Beef Kabobs on the grill

2010-01-10T14:59:00.002-05:00

I won't go into detail with this recipe ;) Just add on what you like, sprinkle with olive oil and steak seasoning, and grill until meat is cooked through.

I served this with steamed potatoes seasoned with Mrs. Dash (no salt and super yummy!)

Slow Cooker Turkey Chili

2010-01-03T14:58:00.006-05:00

Perfect for a cold and snowy winter day :)

Good to serve w/ corn bread.

INGREDIENTS

3/4 lb ground turkey
1 can of pinto beans
1 can of Great Northern beans
1 24oz jar of chunky salsa (I use mild)
5 medium tomatoes, diced
garlic, oregano, cumin seed to taste

DIRECTIONS

Brown the meat, drain excess juices
Rinse the beans and wash/dice the tomatoes
Put all ingredients in slow cooker and mix well.
Cook on low for 5-6 hours.
Serve with corn bread and enjoy!

Skillet Lasagna

2009-12-14T14:35:00.005-05:00

Original recipe from: http://christines-cuisine.blogspot.com/1998/12/skillet-lasagna.html
Easy, one-pot meal!INGREDIENTS

1 (14.5 ounce) can diced tomatoes

3/4 jar of tomato sauce

1/2 cup frozen diced onions

3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

3/4 tbsp garlic powder

3/4 tbsp Italian seasoning

1 lb ground meat (beef or turkey)

8 lasagna noodles, broken to fit in pan

2 cups of baby spinach

1/2 cup fresh grated Parmesan cheese, plus more for serving

1 cup mozzarella cheese

DIRECTIONS

Pour diced tomatoes, with juices, into a large measuring cup.
Add water so that the mixture = 2.5 cups.
Add tomato sauce and mix.
brown beef in a large skillet.
Add onion, garlic, and Italian seasoning.
Add pasta over the meat. Do not stir.
Pour tomato mixture over pasta and bring to a boil.
Cover and simmer for about 20 minutes, or until pasta is soft, occasionally stirring.
Add baby spinach during the last 5 minutes. Stir.
Remove from heat and stir in cheeses.
Serve with Parmesan to taste.

Spanish Omlet with potatoes and smokies

2009-12-13T18:51:00.005-05:00

INGREDIENTS

Olive Oil
3/4 cup frozen chopped onion
1/2 package of "cocktail smokies", sliced into thirds
2 large red potatoes, sliced and diced thinly
1.5 yellow squash
dried rosemary to taste (I used about 3/4 tbsp)
8 large eggs
1 cup sharp cheddar

DIRECTIONS

Preheat oven to 400

In skillet on high, head olive oil and onions.
Add the smokies, squash, potatoes, rosemary.
Cover and cook for 10 minutes, stirring occasionally.

Beat eggs in a 2.5 quart oven safe dish.
Add skillet ingredients and mix.
Sprinkle with cheese.

Transfer to oven and bake until puffed and brown around the edges and knife comes out clean, about 15-30 minutes.

Easy Crock pot Chicken

2009-11-20T14:43:00.002-05:00

Decided to cook tonight... with a 3 week old and a busy 21 month old, it's best to prep everything while they're both napping! Haha :) So crock pot cooking tonight it is :)

INGREDIENTS

2 frozen chicken breasts
1 bunch of carrots; washed, peeled and sliced
1 can diced tomatoes
1/2 cup apple cider vinegar

DIRECTIONS

Place ingredients in crock pot and cook on high for 4 hours.
Serve with rice.

Creamy Chicken Pasta

2009-10-22T11:12:00.003-04:00

Original recipe HERE from allrecipes.com. I changed it up a good amount and it still turned out delicious :) Wanted to try something new!

INGREDIENTS

1/4 cup butter
1/2 bottle of Italian dressing
1 can cream of mushroom soup
1/2-3/4 cup cream cheese
2 chicken breasts, cut into strips
1.5 cups frozen peas
spaghetti - Pasta Barilla Plus

DIRECTIONS

Preheat oven to 325.
Slice chicken breasts into strips and lay flat in an 8x8 baking dish.

In a sauce pan, melt butter.
Add dressing and cream of mushroom soup. Mix well.
Add cream cheese and stir until smooth. Do not boil.

Pour sauce over chicken and bake for 60 minutes.

Meanwhile, cook spaghetti according to package directions.
Cook peas according to package directions.

Pour sauce and chicken over pasta, mix in peas, and enjoy :)

Italian Chicken Soup

2009-10-19T19:09:00.003-04:00

Original recipe from Parenting magazine, November 2009

Perfect on a cold Fall day! Next time I'll probably use fresh chicken (just haven't found frozen chicken that I like..) and will serve w/ French bread.

INGREDIENTS

Chicken stock
precooked chicken slices
bunch of spinach, chopped
pinto or cannellini beans
frozen gnocchi
oregano to taste
garlic to taste

DIRECTIONS

Head prepared chicken stock in a large pot.
Season.
Add chicken, spinach, and beans.
Bring to a boil and then add in frozen gnocchi.
Cook for about 8 mins (or according to gnocchi package directions).

Pulled Pork Sandwiches

2009-10-12T09:48:00.003-04:00

I found this recipe on thenest.com, posted by living_insanity

Sounded great so I thought I'd give it a try :) Below is her recipe. I made it a while ago and had enough for 3 meals out of a 2 lb pork butt. I can't remember exactly how long I cooked it for, but I just guesstimated times and amounts based on how much I was making. Since it was so long ago, I am just going to copy/paste her recipe instead of try to guess how I did it.

It was sooooooo so good!

"I buy a 6-8 pound pork butt (to feed a lot of people) and even then I ALWAYS run out and never have leftovers.

1 liter of cheap cola

a few bottles of BBQ sauce

I put the pork in my crockpot, cover the pork with the cola

cook on low for about 10 hours. If you buy a smaller piece of meat, you will need to cook it for less time.

Then I pull the pork out (It should be falling apart into pieces, thats how I know mine is really done) and I shred it. I dump out my liquid, put the pork back into the crock with the BBQ sauce and put it on warm. I stir it up several times until its all warm throughout."