So, this is just funeral potatoes with ham in it. I have another potatoe recipe, but I've never frozen it, so I don't know how it would do. But this is tried and true.
16oz frozen hashbrowns
1 cup sour cream
1/2 cup chopped onion
2 cans cream of chicken soup
2 cups shredded cheddar cheese
crushed cornflakes
2 cups cubed ham
Combine, cereal, sour cream, soup, onion, ham and 1 cup of cheese. Pour mixture into greased pan. Spread crushed cornflakes on top. Top with remaining cheese.
Cook frozen at 400 degrees for 1 1/2 hours. Not frozen cook for about 45 minutes at 350, just make sure it's heated through and potatoes are cooked.
Monday, December 13, 2010
Chicken Pot Pie
Easy Chicken Pot Pie
2 chicken breast
1 cup each, carrots and potatoes, frozen corn, frozen peas
1/2 onion, chopped.
2 cans cream of chicken soup
milk, to get to desired consistency
Salt and Pepper to taste
2 9 inch pie crusts
I sautee the onion and chicken (cut in bite size pieces) in olive oil. I boil my carrots and potatoes until tender, adding peas and corn towards the end. Mix chicken and veggies with soup, adding milk until you get a creamy sauce. If you want you can use pie crust, place 1 crust in pe plate, fill and place 2nd crust on top.
Cook, frozen covered 1 1/2 hours at 400 degrees.
**** I often use biscuits or crescent rolls for my crust. No bottom crust, just place on top of mixture. Don't use the layered biscuits, the don't get cooked all the way through. If using crescent rolls I just rol the dough out on top of the filling. It's fabulous. If your pot pie is frozen I would put them on top toward the end of cooking time.****
2 chicken breast
1 cup each, carrots and potatoes, frozen corn, frozen peas
1/2 onion, chopped.
2 cans cream of chicken soup
milk, to get to desired consistency
Salt and Pepper to taste
2 9 inch pie crusts
I sautee the onion and chicken (cut in bite size pieces) in olive oil. I boil my carrots and potatoes until tender, adding peas and corn towards the end. Mix chicken and veggies with soup, adding milk until you get a creamy sauce. If you want you can use pie crust, place 1 crust in pe plate, fill and place 2nd crust on top.
Cook, frozen covered 1 1/2 hours at 400 degrees.
**** I often use biscuits or crescent rolls for my crust. No bottom crust, just place on top of mixture. Don't use the layered biscuits, the don't get cooked all the way through. If using crescent rolls I just rol the dough out on top of the filling. It's fabulous. If your pot pie is frozen I would put them on top toward the end of cooking time.****
Chicken Enchiladas
Chicken Enchiladas
8-10 flour tortillas
2 cans cream of chicken soup
1- 16oz container of sour cream
1- 4oz can diced green chilies
2 cups shredded cheddar cheese
3 cups shredded cooked chicken
(If you don't want to cook and then
shred the chicken you can buy a
rotisserie chicken and shred it, or
even 2-4 breasts)
Mix chilies, sour cream, 1 cup of cheese and soup together. Divide mixture in half. Add chicken to one half. Roll chicken mixture into tortilas and place in greased baking dish. Cover with remaining sauce mixture and cheese. Cook frozen, covered with foil for 1 1/2 hours at 400 degrees.
8-10 flour tortillas
2 cans cream of chicken soup
1- 16oz container of sour cream
1- 4oz can diced green chilies
2 cups shredded cheddar cheese
3 cups shredded cooked chicken
(If you don't want to cook and then
shred the chicken you can buy a
rotisserie chicken and shred it, or
even 2-4 breasts)
Mix chilies, sour cream, 1 cup of cheese and soup together. Divide mixture in half. Add chicken to one half. Roll chicken mixture into tortilas and place in greased baking dish. Cover with remaining sauce mixture and cheese. Cook frozen, covered with foil for 1 1/2 hours at 400 degrees.
Homemade Mac 'n' cheese
Macaroni and Cheese
2 cups uncooked macaroni
4 T butter
1/4 flour
1/4 t mustard
1/4 t worcestshire sauce
Salt and Pepper
1 cup milk
2 cups grated sharp cheddar (this make a HUGE difference)
Smoked Beef sausage (Kielbasa)
Cook macaroni as directed.
While it's cooking, melt butter over medium heat. Add flour, mustard, worcestshire sauce, S & P. Stir till thickened and bubbly. Remove from heat. Add milk, stir constatnly till it boils. Boil and stir 1 minute, remove from heat. Add cheese and stir till melted. Drain noodles and add to sauce.
I cut the beef sausage into circles. Stir into mac 'n' cheese. I usually save some to place on the top. Pour the mac 'n' cheese into a 2 1/2 quart casserole dish, I sprinkle with parmesan cheese.
Bake at 35o for 20 minutes. If frozen bake, covered at 400 degrees for 1 1/2 hours.
2 cups uncooked macaroni
4 T butter
1/4 flour
1/4 t mustard
1/4 t worcestshire sauce
Salt and Pepper
1 cup milk
2 cups grated sharp cheddar (this make a HUGE difference)
Smoked Beef sausage (Kielbasa)
Cook macaroni as directed.
While it's cooking, melt butter over medium heat. Add flour, mustard, worcestshire sauce, S & P. Stir till thickened and bubbly. Remove from heat. Add milk, stir constatnly till it boils. Boil and stir 1 minute, remove from heat. Add cheese and stir till melted. Drain noodles and add to sauce.
I cut the beef sausage into circles. Stir into mac 'n' cheese. I usually save some to place on the top. Pour the mac 'n' cheese into a 2 1/2 quart casserole dish, I sprinkle with parmesan cheese.
Bake at 35o for 20 minutes. If frozen bake, covered at 400 degrees for 1 1/2 hours.
Monday, December 6, 2010
Crock Pot Pork Chops
Crock Pot Pork Chops
These pork chops come out so tender, I mean, they just fall apart! Add to that a yummy gravy and you've got an easy winner!
Pork Chops (I used 3 bone-in chops and that fed the 4 of us with leftovers)
1 can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 medium onion, sliced
Salt and Pepper to taste
Place chops in crock pot, salt and pepper them. I then dumped the onions in and covered with the soups. Cook on low 8 hours.
I served this with mashed potatoes, corn and peas and rolls.
It was really, really tasty, and, oh so, easy!
These pork chops come out so tender, I mean, they just fall apart! Add to that a yummy gravy and you've got an easy winner!
Pork Chops (I used 3 bone-in chops and that fed the 4 of us with leftovers)
1 can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/2 medium onion, sliced
Salt and Pepper to taste
Place chops in crock pot, salt and pepper them. I then dumped the onions in and covered with the soups. Cook on low 8 hours.
I served this with mashed potatoes, corn and peas and rolls.
It was really, really tasty, and, oh so, easy!
Tuesday, November 23, 2010
Brined Baked Chicken
Taken from Betterthanmymothers.blogspot.com
3 T Salt
2 T Brown Sugar
2 cups VERY hot water
1 t Peppercorns
1 Bayleaf
1 Lemon
Ice
8 Drumsticks
Dissolve salt and brown sugar in hot water. Add peppercorns and bayleaf. Cut lemon in half and squeeze juice into the brine. Add lemons to brine. Add 3 cups of ice to cool the brine down. Pour into ziploc bag and add chicken. Close bag and place in bowl in fridge over night.
Line cookie sheet with foil. Place wire baking rack on top of the foil. The not only makes clean-up a cinch, but it allows the chicken to get crispy on all sides.
Bake at 45o for 35-45 minutes, or until internal temp reaches 165 degrees.
I served this with rice, corn and pinto beans. I spiced up the beans by adding a little lime juice and salsa. This was a really yummy meal. Both kids loved the chicken and Kennon tried, and liked, the beans. And it was rather hassle free!!!
3 T Salt
2 T Brown Sugar
2 cups VERY hot water
1 t Peppercorns
1 Bayleaf
1 Lemon
Ice
8 Drumsticks
Dissolve salt and brown sugar in hot water. Add peppercorns and bayleaf. Cut lemon in half and squeeze juice into the brine. Add lemons to brine. Add 3 cups of ice to cool the brine down. Pour into ziploc bag and add chicken. Close bag and place in bowl in fridge over night.
Line cookie sheet with foil. Place wire baking rack on top of the foil. The not only makes clean-up a cinch, but it allows the chicken to get crispy on all sides.
Bake at 45o for 35-45 minutes, or until internal temp reaches 165 degrees.
I served this with rice, corn and pinto beans. I spiced up the beans by adding a little lime juice and salsa. This was a really yummy meal. Both kids loved the chicken and Kennon tried, and liked, the beans. And it was rather hassle free!!!
Wednesday, November 17, 2010
Some Yummy New Finds!
I've been trying a lot of new recipes lately .
Some of which are healthier, others just because they sound/look yummy.
I LOVE food blogs.
I think I may even call it a hobby.
I have come to love recipe hunting and menu planning!
Crazy I know, but I love food!
I figured I would share my new finds with you all.
I also love that you can go to one food blog and then find
a MILLION others!
Happy Eating:
Sweet and Sour Chicken
Noodles and Gravy (tonight)
Brined Baked Chicken (this will be Sunday dinner)
Navajo Tacos
Shrimp Fajitas (tomorrow)
Thursday, October 14, 2010
Turkey Meatball Subs
Haven't had this yet, it's getting ready for tonight!
But I thought that since I have a moment, I would post it.
I am hoping it is yummy!
Turkey Meatball Subs
Meatballs:
1lb ground turkey
1/2 c dry breadcrumbs
1 egg, beaten
1/4 c finely chopped onion
1/2 tsp each of salt and pepper
1 tsp oregano
1/4 parsley
Mix all together and bake at 400 degrees for 12 minutes. I recommend spraying your baking sheet.
1 jar of your favorite pasta sauce--- homemade would be even better, but I'm lazy!
add meatballs to sauce and place as much as you like on each of 4 sub rolls, we'll toast ours
Grated mozzerella to top the meatballs--- if you want to melt the cheese put the sandwich under the broiler for a few minutes.
**** I'll let you all know how they are!***
*** I really liked the sandwich! I though the meatballs were very tasty! Jake was surprised after biting into a meatball because I omitted the "turkey" part. But he said they were good. The kids loved the meatballs too! Overall I call it a successful meal!***
Wednesday, October 13, 2010
Peach Chicken
I know, "peach and chicken probably shouldn't go together....or at least that is what I thought before. Now I know its a yummy thing! I am posting this as published in the magazine. But I will also add the things I have changed.
Peach Chicken
Simple and Delicious
1 can sliced peaches, in syrup
2 t cornstarch
¼ c peach preserves (or jam)
1 T chicken broth
¼ seasoned bread crumbs
¼ c Parmesan cheese
¼ t salt
¼ t pepper
4 boneless skinless chicken breast halves
2 T butter (or margarine)
2 green onions, chopped
Hot cooked pasta
Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and broth, set aside.
In a large resealable plastic bag, combine bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 T butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.
*its better with rice instead of past
*I hardly ever have green onions on hand so I just chop an onion and put it in with the sauce.
*next time I cook this I will bake the breaded chicken instead. It will be healthier and probably just as good.
*I have also eaten this with chicken soaked in soy sauce and 7 up and then BBQ. It was yummy!
I have also used Olive Oil instead of butter. I couldn't tell much. I have never "added remaining butter" when making the sauce.
*I never had just 1 T of broth sitting around so I plop a chicken bullion and 1/2 c of water in there too.
Peach Chicken
Simple and Delicious
1 can sliced peaches, in syrup
2 t cornstarch
¼ c peach preserves (or jam)
1 T chicken broth
¼ seasoned bread crumbs
¼ c Parmesan cheese
¼ t salt
¼ t pepper
4 boneless skinless chicken breast halves
2 T butter (or margarine)
2 green onions, chopped
Hot cooked pasta
Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and broth, set aside.
In a large resealable plastic bag, combine bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 T butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.
*its better with rice instead of past
*I hardly ever have green onions on hand so I just chop an onion and put it in with the sauce.
*next time I cook this I will bake the breaded chicken instead. It will be healthier and probably just as good.
*I have also eaten this with chicken soaked in soy sauce and 7 up and then BBQ. It was yummy!
I have also used Olive Oil instead of butter. I couldn't tell much. I have never "added remaining butter" when making the sauce.
*I never had just 1 T of broth sitting around so I plop a chicken bullion and 1/2 c of water in there too.
Thursday, October 7, 2010
Easy Pumpkin Spice Muffins
1 boxed Spice cake mix (do NOT add any of the wet ingredients)
1 small can pumpkin (or half of the big can)
Chocolate chips (optional, to some!)
Nuts (optional)
You mix the cake mix and pumpkin together, then add the chocolate chips and nuts if you want. I baked mine in greased mini-muffin cups at 325 degrees for 20 minutes.
Seriously, delicious!
Tuesday, October 5, 2010
Cooking Differently
I would like to preface these three recipes with a story. Last night we had the Moraccan Stewed Chicken, which we all enjoyed. Jake asked if I was cooking like "this" because he's fat. I told him "no," it's because I am! I am making it a goal to eat foods that make me feel good. Each of these recipes is chock full of fresh, filling ingredients! I'm also trying to incorporate one meal a week that is meatless (including chicken), but still filling and good for us. We've started eating salmon on that night, this week I am trying a shrimp recipe (I'll post it after we've tried it).
When I made this curry, Jake took one look and said "No chicken?" Afterwards he told me it really was filling! So here's to eating differently and changing my husband's "it's not dinner without meat" way of thinking!
Chef Meg's Slow Cooker Vegetable Curry
1 tbsp canola oil
2 carrots, sliced 1.4 in thick
1 onion, sliced
3 cloves garlic, sliced
1 tbsp curry powder
1/2 tsp ground turmeric
1./2 tsp cayenne pepper
5-4 yukon gold or red potatoes, quartered
8 oz green beans, fresh or frozen
3 cups garbonzo beans, drained and rinsed
1 c tomatoes diced (I used canned)
2 c vegetable stock (I used chick broth)
1/2 c frozen peas
1/2 c coconut milk
Heat oil in pan, add carrots and onions; saute 3-4 minutes. Add spices and garlic to the pan, cook until spices become fragrant, about 2 minutes. Transfer veggies to crockpot. Add remaining ingredients except for peas and coconut milk. Cook on low 5 1/2 hrs. 15 minutes before serving add peas and coconut milk. Sever over rice!
This recipe says it serves 8, so you may want to cut it in half. Next time I think I will add some cooked shrimp towards the end as well.
Enjoy!
*recipe taken from sparkrecipes.com*
When I made this curry, Jake took one look and said "No chicken?" Afterwards he told me it really was filling! So here's to eating differently and changing my husband's "it's not dinner without meat" way of thinking!
Chef Meg's Slow Cooker Vegetable Curry
1 tbsp canola oil
2 carrots, sliced 1.4 in thick
1 onion, sliced
3 cloves garlic, sliced
1 tbsp curry powder
1/2 tsp ground turmeric
1./2 tsp cayenne pepper
5-4 yukon gold or red potatoes, quartered
8 oz green beans, fresh or frozen
3 cups garbonzo beans, drained and rinsed
1 c tomatoes diced (I used canned)
2 c vegetable stock (I used chick broth)
1/2 c frozen peas
1/2 c coconut milk
Heat oil in pan, add carrots and onions; saute 3-4 minutes. Add spices and garlic to the pan, cook until spices become fragrant, about 2 minutes. Transfer veggies to crockpot. Add remaining ingredients except for peas and coconut milk. Cook on low 5 1/2 hrs. 15 minutes before serving add peas and coconut milk. Sever over rice!
This recipe says it serves 8, so you may want to cut it in half. Next time I think I will add some cooked shrimp towards the end as well.
Enjoy!
*recipe taken from sparkrecipes.com*
Morrocan Stewed Chicken
Loved this one!
My favorite part may have been the smell!
So yummy. I ate mine over brown rice,
Jake and the kids had white.
Morrocan Stewed Chicken
l lb boneless skinless chicken thighs (I used breasts)
1 large zuchinni, cut into cubes
1 16 oz can garbonzo beans
1 14.5 oz can diced tomatoes
chopped fresh cilantro
1/2 tbsp olive oil
1 c chicken stock or water
1/2 cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon (the YUMMY smell)
Place oil in large saute pan or wide pot over medium high heat
Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zuchinni and continue cooking, stirring often.
When zuchinni pieces have browned light add garbonzos, tomatoes, chicken stock, cayenne, cumin and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper; garnish with cilantro.
Enjoy!
*from my friend Gretchen, she got it out of a magazine)*
My favorite part may have been the smell!
So yummy. I ate mine over brown rice,
Jake and the kids had white.
Morrocan Stewed Chicken
l lb boneless skinless chicken thighs (I used breasts)
1 large zuchinni, cut into cubes
1 16 oz can garbonzo beans
1 14.5 oz can diced tomatoes
chopped fresh cilantro
1/2 tbsp olive oil
1 c chicken stock or water
1/2 cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon (the YUMMY smell)
Place oil in large saute pan or wide pot over medium high heat
Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zuchinni and continue cooking, stirring often.
When zuchinni pieces have browned light add garbonzos, tomatoes, chicken stock, cayenne, cumin and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper; garnish with cilantro.
Enjoy!
*from my friend Gretchen, she got it out of a magazine)*
California Chicken Salad
This one is delish!
I served it with some yummy bread
and we all got enough to eat!
California Chicken Salad
Dressing:
6 tbsp honey
2 tbsp dijon mustard
2 tsp olive Oil
1 tbsp rice wine or apple cider vinegar
Salad:
3 boneless skinless chicken breasts
1/4 tsp garlic powder
1/4 tsp sweet chili powder (I used regular)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Vegetable Oil Cooking Spray
1 tsp olive oil
3 ears of corn husked (I used frozen)
1 avocado, sliced
3 plum tomatoes, diced
1/4 small red onion, thinly sliced
2 tbsp pine nuts
3 slices turkey bacon, cooked according to pkg and crumbled (I cheated and used regular bacon)
Combine all dressing ingredients in blender. Sprinkle chicken with garlic, chili powder, salt and pepper. Heat skillet over high heat and add oil. When oil is hot add chicken. Reduce heat to medium high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink, 2 to 3 minutes.Cool chicken and thinly slice. Boil corn in medium saucepan 5 minutes; cook, then cut kernels off cob; place in bowl with remaining vegetables (I added the avocado at the end, nect time I will serve it on the side). Heat a dry pan over medium heat and add pine nuts, cook, stirring often until toasted; about 6 minutes. Place salad (vegetables) on platter and top with chicken, bacon, pine nuts and dressing.
Enjoy!
*from my friend, Gretchen, who got the recipe from a magazine*
I served it with some yummy bread
and we all got enough to eat!
California Chicken Salad
Dressing:
6 tbsp honey
2 tbsp dijon mustard
2 tsp olive Oil
1 tbsp rice wine or apple cider vinegar
Salad:
3 boneless skinless chicken breasts
1/4 tsp garlic powder
1/4 tsp sweet chili powder (I used regular)
1/4 tsp salt
1/4 tsp freshly ground black pepper
Vegetable Oil Cooking Spray
1 tsp olive oil
3 ears of corn husked (I used frozen)
1 avocado, sliced
3 plum tomatoes, diced
1/4 small red onion, thinly sliced
2 tbsp pine nuts
3 slices turkey bacon, cooked according to pkg and crumbled (I cheated and used regular bacon)
Combine all dressing ingredients in blender. Sprinkle chicken with garlic, chili powder, salt and pepper. Heat skillet over high heat and add oil. When oil is hot add chicken. Reduce heat to medium high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink, 2 to 3 minutes.Cool chicken and thinly slice. Boil corn in medium saucepan 5 minutes; cook, then cut kernels off cob; place in bowl with remaining vegetables (I added the avocado at the end, nect time I will serve it on the side). Heat a dry pan over medium heat and add pine nuts, cook, stirring often until toasted; about 6 minutes. Place salad (vegetables) on platter and top with chicken, bacon, pine nuts and dressing.
Enjoy!
*from my friend, Gretchen, who got the recipe from a magazine*
Wednesday, September 29, 2010
Healthy Banana Bread
Hey All! This is my first time contributing. I know, crazy. It's not that I haven't wanted to contribute, I just never feel I have the time. But I found this recipe on line and loved it. I didn't want to forget it so what other place to put it but on a web site that I can always find!
My girls LOVE bananas so I'm always buying them but sometimes we just don't go through them as fast as others and I hate to waste. So I'm always having to make banana bread but I hate that there is so much sugar and white flour in it. We're trying to eat healthier but not sacrifice taste. This one was great! Try it!
3/4 cup SPLENDA® Sugar Blend (you could use Stevia or if you don't have either then just use plain ole sugar.)
3/4 cup flax seed meal
5 ripe bananas, mashed
1/4 cup skim milk
1/4 cup low-fat sour cream
2 teaspoons egg whites
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.
I just put mine in an 8x8 cake pan because I didn't have any loaf pans. My girls ate it up and Joseph and I thought it tasted good too. I like that there is a lot of flax seed in it because you're getting a lot of fiber and omega3 fatty acids!
Enjoy,
Morgan
Wednesday, September 15, 2010
Spagetti
This isn't anything new but it's so yummy! Sara Invited me over a while ago and she made spagetti. BUT she added a can of rotel with green chillis in it. If you like spicy stuff, this is for you! I make the usual spagetti sauce and get it a cookin' and before I add the rotel I spoon some out for the girls: it's too hot for them. Then mix in the rotel ( I have been getting the walmart brand and its just as good, Maybe a little spicier!) YUMM!
enjoy!!
oh and by the way... if any of you have good ideas for healthy snacks for me or a website that has good snack ideas, let me know!!
amanda
enjoy!!
oh and by the way... if any of you have good ideas for healthy snacks for me or a website that has good snack ideas, let me know!!
amanda
Tuesday, March 23, 2010
Peanut Chicken Lettuce Wraps
2-4 chicken breasts, thawed
2T garlic
1t minced ginger (fresh or powder)
½ c chopped peanuts
Teriyaki sauce *
½ c minced chives (optional)
Head of lettuce
Dice chicken and season with salt, pepper, garlic and ginger. Place in a pan and cook until done. Drain off any excess liquid from the chicken and return to stove. Add in the peanuts and teriyaki sauce.
To prepare the lettuce bowls, cut across the top of the head of lettuce ½ the way down and then separate the leaves into individual bowls. Roll the chicken in the lettuce.
Eat with rice and veggies.
Its so easy and so YUMMY, thats why I thought it belonged here. It really was pretty great. And healthy too. I think the peanuts are what made it wonderful.
*I always get Soy Vay brand at Winco. Love that stuff.
2T garlic
1t minced ginger (fresh or powder)
½ c chopped peanuts
Teriyaki sauce *
½ c minced chives (optional)
Head of lettuce
Dice chicken and season with salt, pepper, garlic and ginger. Place in a pan and cook until done. Drain off any excess liquid from the chicken and return to stove. Add in the peanuts and teriyaki sauce.
To prepare the lettuce bowls, cut across the top of the head of lettuce ½ the way down and then separate the leaves into individual bowls. Roll the chicken in the lettuce.
Eat with rice and veggies.
Its so easy and so YUMMY, thats why I thought it belonged here. It really was pretty great. And healthy too. I think the peanuts are what made it wonderful.
*I always get Soy Vay brand at Winco. Love that stuff.
Monday, March 22, 2010
YUM!!
We were invited to eat over at some friends of ours in our ward and they made the yummiest dinner! I'm not 100% sure of how it is made but i'll tell you about it anyway :0)
*Grilled chicken breast topped with, 2 slices of bacon, and I think it was provolone or motzerella cheese melted over it. and you eat it with guacamole.
They had several sides
*a roll
*a salad with craisens and nuts (the dressing I'm not sure of but you could put your fav. I supose.)
*and YUMMY vegies! they cut up zucinni, squash green peppers, onion, and italian dressing and grilled them in a grill basket. It was so yummy!
anyways... yum! enjoy!
*Grilled chicken breast topped with, 2 slices of bacon, and I think it was provolone or motzerella cheese melted over it. and you eat it with guacamole.
They had several sides
*a roll
*a salad with craisens and nuts (the dressing I'm not sure of but you could put your fav. I supose.)
*and YUMMY vegies! they cut up zucinni, squash green peppers, onion, and italian dressing and grilled them in a grill basket. It was so yummy!
anyways... yum! enjoy!
Tuesday, February 9, 2010
Cookie Salad
Cookie Salad
2 Cups Buttermilk
1 Large Pkg. Instant Vanilla Pudding
2 Cans Drained Mandarin Oranges
1 Large can Pineapple tid-bits (drained)
1 16 oz. cool whip
1 Pkg. Fudge Strips (Save 4 to 5 for top)
Mix 2 cups buttermilk with 1 large pkg. instant vanilla pudding, fold in 2 cans drained mandarin oranges, 1 large can pineapple tid-bits drained and 1, 16oz. cool whip, break in pieces 1 pkg. fudge strips cookies ,saving about 4 or 5 to garnish top. Serve immediately
2 Cups Buttermilk
1 Large Pkg. Instant Vanilla Pudding
2 Cans Drained Mandarin Oranges
1 Large can Pineapple tid-bits (drained)
1 16 oz. cool whip
1 Pkg. Fudge Strips (Save 4 to 5 for top)
Mix 2 cups buttermilk with 1 large pkg. instant vanilla pudding, fold in 2 cans drained mandarin oranges, 1 large can pineapple tid-bits drained and 1, 16oz. cool whip, break in pieces 1 pkg. fudge strips cookies ,saving about 4 or 5 to garnish top. Serve immediately
Sunday, January 10, 2010
Black Bean Turkey Chili
1 lb ground turkey
1 onion, chopped
1 green pepper, chopped
Chili seasoning packet
1 can Mexican Stewed tomatoes
1 can Diced tomatoes
1 can Mexi style corn (or plain)
1 can black beans
Brown tukey in skillet, add green peppers, onion and chili seasoning. Drain any grease. Add mixture to crockppot. Add tomatoes, corn and black beans, salt and pepper to taste. Cook on high 3 hrs, low 6 (I recommend low). I suggest a little sour cream and some tortilla chips!
Long Time No Recipes?
I'm ready to get back into this blog, anybody else? I have been trying a lot of new recipes that I need to share! Plus, I figure it will give me something worthwhile to do!
The first will be Chicken and Dumplings. This is a new favorite of ours, it's a crockpot meal and it's REALLY simple! And Yummy to boot!
1/2 lb chicken breast (I use the breast tenders) uncooked
1 cup each, celery, carrots, onion
1/4 cup flour
1 cup chicken broth
1/4 cup milk
Dash each of salt and pepper
1 tube Pilsbury (or the like) biscuits, cut into strips
Place chicken, and veggies in crockpot. Mix liquids and salt and pepper. Add to crokpot. Cook on high 6-8 hours, 2 hours before serving, cut up biscuits and add to pot, leave on top or stir into gravy (I prefer it this way!). The bisuits may seem a little wierd, but they make a tasty noodle!!!
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