tag:blogger.com,1999:blog-26377543059223366362024-02-20T20:55:04.951-08:00Eat, Drink, & Be MerryA place to share favorite recipes and helpful tips.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.comBlogger128125tag:blogger.com,1999:blog-2637754305922336636.post-39934485882781320342012-01-18T18:35:00.000-08:002012-01-18T18:36:25.667-08:00Vegetarian Split Pea SoupI really like the recipe I have for <a href="http://rsrecipeblog.blogspot.com/2011/05/split-pea-soup.html">Split Pea Soup</a>, but I am not as much of a fan when I leave out the ham. Since I limit how much meat I eat, I'm always looking for options that are meatless. I saw this recipe and decided to try it, and I loved it! <br />
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<strong>Vegetarian Split Pea Soup </strong><br />
<br />
<span style="font-size: x-small;">Original Recipe Yield 6 servings </span><br />
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1 cup chopped onion <br />
<br />
1 cup chopped celery <br />
<br />
2 cloves garlic, minced <br />
<br />
1 1/2 cups chopped carrots <br />
<br />
1 tablespoon olive oil <br />
<br />
6 cups vegetable broth <br />
<br />
1 cup dried split peas <br />
<br />
1 teaspoon dried thyme <br />
<br />
1/2 teaspoon dried chipotle chile pepper <br />
<br />
salt and pepper to taste<br />
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Directions<br />
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1. In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes. <br />
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2. Place vegetables, vegetable broth, peas, thyme, chile pepper, salt and pepper in a large pot. Bring to a boil, cover, reduce heat, simmer for a couple of hours or until peas are soft.<br />
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3. I used an immersion blender to purree most of it, you could use a blender or you could choose to leave it chunky.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com2tag:blogger.com,1999:blog-2637754305922336636.post-68157536870650790102012-01-17T18:42:00.000-08:002012-01-17T18:42:04.419-08:00Chicken 'N Dumpling Soup12 ounces boneless chicken strips for stir-frying <br />
1 tablespoon olive oil or cooking oil <br />
Salt and pepper<br />
2 tablespoons all-purpose flour <br />
1/4 teaspoon dried marjoram, crushed <br />
1 14-ounce can chicken broth <br />
1 medium onion, cut into wedges <br />
1 cup fresh green beans, trimmed and halved <br />
1 cup purchased julienne or coarsely shredded carrots <br />
1 cup water <br />
2/3 cup reduced-fat packaged biscuit mix <br />
1/3 cup yellow cornmeal <br />
1/4 cup shredded cheddar cheese <br />
1/2 cup milk <br />
<br />
1. Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. <br />
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2. In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) <br />
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Makes 4 servings. (Small servings. I double for my family. Sometimes triple.) <br />
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Tip: If you have extra batter, bake in mini muffin tins while the dumplings are cooking in the soup. They'll get done about the same time and will be a nice extra.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-53954587712845113902011-10-28T13:31:00.000-07:002011-10-28T13:31:09.986-07:00Witch's BrewI can't take credit for this one at all but I definitely want to share it! I just mixed it all and put it in the crockpot for tonight, I couldn't wait to see what the flavor would be, so I snuck a little taste and it is delicious! I can't wait to get the full effect tonight at our Halloween party!!!<br />
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<a href="http://crockpot365.blogspot.com/2009/10/slow-cooker-witches-brew-recipe.html">Slow Cooker Witch's Brew Recipe</a> from <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a>.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-4494768801409176782011-07-13T08:49:00.000-07:002011-07-13T08:49:05.182-07:00Taco Filled Pasta Shells(makes 2 meals)<br />
<br />
2 lbs ground beef<br />
2 envelopes taco seasoning<br />
1 pkg cream cheese, cubed<br />
30 jumbo pasta shells<br />
¼ cup butter, melted<br />
2 cups salsa<br />
2 cups taco sauce<br />
<br />
Additional Ingredients (for each casserole)<br />
1 cup shredded cheddar cheese<br />
1 cup shredded Monterey Jack cheese<br />
1 ½ cups crushed tortilla chips<br />
Sour Cream<br />
Chopped green onions<br />
<br />
Cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour.<br />
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Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture. <br />
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Spoon 1 cup salsa into each greased baking dish. Top with 15 stuffed shells and 1 cup taco sauce each pan. Cover one and freeze for up to 3 months. Cover the remaining dish and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 more minutes or until heated through. Serve with sour cream and onions.<br />
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To prepare frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Bake for 40 minutes. Uncover, sprinkle cheese and chips. Bake 15 more minutes or until heated through.<br />
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**Update** I made this again, but this time in vegetarian form by substituting black beans for the beef. It was delicious and everyone loved it again. Both of my girls asked for me to make it again.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-12081056804719950802011-05-04T16:05:00.000-07:002011-05-04T16:06:09.100-07:00Split Pea Soup<em>This is a super easy soup! And absolutely delicious!</em><br />
<br />
2 cups dried split peas<br />
1 ham bone<br />
3 stalks celery, chopped fine<br />
3 carrots, chopped<br />
3 qts. Water<br />
1 large onion, minced<br />
1 sprig parsley<br />
<br />
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, over. Simmer 4-5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper. <br />
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Makes 8 servings.<br />
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<em>One batch went so fast because this was SO GOOD! Next time (later this week), I'm making a double batch so I can freeze some for later.</em>Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-25147060904911493082011-05-04T16:01:00.000-07:002011-05-04T16:07:36.166-07:00Bean Soup<em>This soup is so good! And it's simple to make. Since you don't need very much of each of the kinds of beans, I suggest visiting your local bulk section of the super market and getting just the amount you need. Though, if you're like me, you'll be wanting to make this often!</em><br />
<br />
1/3 cup pinto beans<br />
1/3 cup great northern beans<br />
1/3 cup red beans<br />
1/8 cup kidney beans<br />
1/8 cup small white beans<br />
¼ cup garbanzo beans<br />
1 Tbsp. Blackeye peas<br />
2 Tbsp. Split pas<br />
1 Tbsp. Black beans<br />
1/3 cup. Lentils<br />
Ham Hock<br />
1 large can tomatoes<br />
2 Tbsp salt<br />
1 large onion, chopped<br />
1 clove garlic, chopped<br />
1 tsp. Chili powder<br />
½ cup red wine (chicken broth)<br />
½ cup chopped parsley<br />
<br />
Cover beans with water and salt; soak overnight. Next day, drain, add 2 quarts water and ham hocks; simmer 3 hours. Add onion, tomatoes, chili powder, garlic, salt and pepper. Simmer another hour. Add red wine (broth) and parsley. Serves 10<br />
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<em>* I added a little extra ham since there wasn't very much meat on the ham hocks. </em><br />
<em>** I also made a double batch so I could freeze some for later. The soup is even better a day or two after you make it because the flavors blend while they sit. </em>Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-17265997766848450652011-05-04T15:46:00.000-07:002011-05-09T21:41:40.287-07:00New Food Blog<a href="http://gourmet-dads.com/" target="_blank"><img alt="Photobucket" border="0" src="http://i1200.photobucket.com/albums/bb337/Gourmetdads/Gourmet-Dads.png" /></a><br />
<br />
I have a friend who's husband just started a fun new recipe blog. It's called <a href="http://www.gourmet-dads.com/">Gourmet Dads</a> and so far, I love it! It's a dad, giving tips to dads, but anyone can benefit from it and I've already made sure to copy his tips to my files. :) I'm adding him to my sidebar so check him out from time to time for new recipes and tips.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com3tag:blogger.com,1999:blog-2637754305922336636.post-62102332794845710532011-04-20T15:11:00.000-07:002011-04-20T15:12:03.461-07:00Chicken in a PotQuantity can vary - just depends on how much you want and how much you've got..<br /><br />Boneless, skinless chicken breasts<br />Sliced onions<br />Sliced peppers<br />Canned diced tomatoes (I like the Italian seasoned kind)<br /><br />Put all ingredients in crock pot and cook on low heat for a few hours. Or you can cook it on high for an hour or two.<br /><br />Serve over steamed rice.<br /><br />Mmmmm. And super easy!Milliehttp://www.blogger.com/profile/01677085436695571495noreply@blogger.com1tag:blogger.com,1999:blog-2637754305922336636.post-15066647152528884932011-04-20T14:02:00.000-07:002011-04-20T14:03:45.365-07:00Ham, Egg, and Cheese Pockets<em>A friend left this on an old recipe blog. Thanks friend!</em><br /><br />This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!<br /><br />12 slices of ham<br />Shredded Cheese<br />12 eggs<br /><br />Preheat oven to 350 degrees.<br /><br />Slice ham slices in half. Spray muffin tin with Pam or other non-stick spray. In each muffin cup, press two half pieces of ham, criss-crossing the pieces. Spoon in about 1 Tablespoon of shredded cheese and gently press it to the edges, leaving a "bowl" for the egg. Carefully crack one egg into each pocket.<br /><br />Bake for 15-20 minutes. (Cooking time will depend on your oven.) Try not to open oven door while baking, but do make sure not to burn them! If you have a window on your oven door, it is most useful! When the egg white is fully cooked and egg yoke is still a little runny - they are perfect!Milliehttp://www.blogger.com/profile/01677085436695571495noreply@blogger.com1tag:blogger.com,1999:blog-2637754305922336636.post-22839518271654252192011-03-15T17:56:00.000-07:002011-03-15T17:56:03.631-07:00Creamy Vegetable Soup<em>This is a total revamp of my Cheeseburger turned Cheesy Vegetable Soup, now turned Creamy. lol I'll be honest, the original tastes the best, but this really tasted good, too and with so much less fat and calories. Try it out!</em><br />
<br />
Pam<br />
1 cup chopped onion<br />
1/2 cup chopped red bell pepper<br />
cup sliced celery<br />
3/4 cup sliced carrots<br />
1 T. dried parsley flakes<br />
3 cups low-sodium vegetable broth<br />
4 cups chopped potato (I used red)<br />
1 1/2 cups frozen corn<br />
1 cup milk (1 %)<br />
1 1/2 cups grated colby jack cheese<br />
1/4 cups greek yogurt, plain (replaces sour cream in original recipe)<br />
<br />
Spray Pam in the bottom of a large pot, cook onions, bell pepper, celery, carrots, and parsley. When vegetables are soft, add broth, potatos, and most of the corn. When potatoes are done, use an immersion blender to blend most of the soup - to desired consistency. Add remaining corn (I like having some of the kernels whole, you could just add it all before using the blender.), milk, and cheese. Season to taste (I used black pepper, garlic salt, and some cayenne pepper.). Add greek yogurt and stir until blended. Serve with saltine crackers, if desired.<br />
<br />
Makes about 8 cups (about 4 adult servings)<br />
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Nutritional info per 1 cup: 165.2 calories, 2.2g total fat, 27.7g carbs, and 9.9g protien.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com1tag:blogger.com,1999:blog-2637754305922336636.post-32200651578922946372011-03-08T17:40:00.000-08:002011-03-08T17:40:31.279-08:00Stir-fry<em>Stir-fry is great because it is so easy and you can totally tweak the ingredients according to your taste or what you've got on hand. I made a stir-fry tonight that was so yummy that I HAD to have seconds. Thankfully, it's pretty healthy too, so that was okay!</em><br />
<br />
1 onion, thinly sliced<br />
1 red pepper, thinly sliced<br />
4 celery stalks, thinly sliced<br />
1 zucchini, thinly sliced<br />
2 Tbsp. light olive oil<br />
4-5 Tbsp. Stir-fry sauce<br />
Black pepper to taste<br />
<br />
Heat oil; add onion, pepper, and celery. Cook for 5 minutes or so, add zucchini and stir-fry sauce. Season with black pepper. Cook for 3-5 minutes more. Serve over rice. <br />
<br />
<em>I use parboiled rice because it is much healthier than white rice but tastes exactly the same so no one even notices; it would be even better to serve with brown rice. </em>Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-77543727621685165162011-01-24T20:29:00.000-08:002011-01-24T20:29:28.953-08:00Easy Taco Casserole2 cans black beans, drained and rinsed (or you could use 1 pound ground hamburger, browned)<br />
1 cup salsa<br />
1 pkg. taco seasonings<br />
1/2 - 3/4 cup sour cream<br />
2 cups shredded cheese<br />
2 cups crushed tortilla chips<br />
shredded lettuce<br />
diced tomatoes<br />
<br />
Heat beans (or cook hamburger), add salsa, taco seasoning, and sour cream. Put half of the bean mixture in an ungreased baking dish. Layer with half the cheese and half the chips. Repeat. Bake 350 degrees for 20-25 minutes. Top with lettuce and tomatoes.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-26372473686204677742010-10-25T07:29:00.000-07:002010-10-25T07:29:34.535-07:00Quick Chicken Noodle Soup<em>I don't remember where I got this recipe but we tried it last night and it was quick, easy, and delicious! </em><br />
<br />
5 carrots, sliced<br />
1 stalk celery, sliced<br />
1 onion, chopped<br />
8 cups chicken broth/stock<br />
4 chicken breast, cooked and cubed<br />
<br />
1 (10 3/4-oz) can cream of chicken soup<br />
1 tsp basil<br />
pepper to taste<br />
1 cup frozen peas (optional)<br />
5-6 oz of pasta<br />
<br />
Boil veggies in broth for 15-20 minutes. Add cut up chicken. Add cream of chicken soup, basil, pepper and bring to a boil again before adding pasta and peas. Cook for an additional 5 minutes.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-32632635159926697932010-09-14T18:31:00.000-07:002010-09-14T18:42:21.694-07:00Slow Cooker Pesto Spinach LasagnaI went to my kids' back-to-school last night and they actually served us DINNER. Sweet! There were two choices of lasagna available - meat (regular) and vegetarian. I had the vegetarian and it was so delicious, I woke up wanting more this morning! <br /><br />I've been reading a blog called A Year of Slow Cooking for a long time and appreciate her fun instructions and honest evaluations of the recipes she tries. It's a fun blog to read, even if you never try a recipe. <br /><br />I read her latest entry today, and it was a recipe for <a href="http://crockpot365.blogspot.com/2010/09/slow-cooker-pesto-spinach-lasagna.html">this lasagna</a> in the crock pot. Score!<br /><br />I'm linking to it here, not only for this recipe, but for the other vegetarian-friendly crock pot recipe links she added to the end of the post. She also has a "vegetarian" category of recipes. Score again!Milliehttp://www.blogger.com/profile/01677085436695571495noreply@blogger.com1tag:blogger.com,1999:blog-2637754305922336636.post-32415621335731910242010-09-07T08:20:00.000-07:002010-09-07T08:20:43.521-07:00Zucchini Bread<em>Susan Bower shared her sister's recipe with me and I tweaked it just a little. </em><br />
<br />
Zucchini Bread <br />
<br />
<br />
3 cups flour<br />
½ tsp. Nutmeg<br />
½ tsp baking powder<br />
1 tsp. Cinnamon<br />
1 tsp salt<br />
1 tsp baking soda<br />
2 tsp. vanilla<br />
2 cup sugar<br />
2 cups grated zucchini<br />
3 eggs<br />
1 cup oil (or applesauce - I always use applesauce)<br />
<br />
Combine and mix until moist. Grease and flour bread pans. Pour ½ - ¾ full. Bake in 350 degree oven for 1 – 1 ½ hours.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com3tag:blogger.com,1999:blog-2637754305922336636.post-31882851560838980462010-09-07T07:41:00.000-07:002010-09-07T07:41:41.024-07:00Tortilla Salad<em>Marilyn Beckstrand brought this to a Relief Society activity a couple of months ago. She gave me the recipe right away but I was VERY slow getting it up... I'm sorry! But here it is... and trust me, it is GOOD!!!</em><br />
<br />
Tortilla Salad<br />
<br />
1 ½ packages curly pasta<br />
1 can garbanzo beans<br />
1 can kidney beans<br />
1 can corn<br />
1 red onion, chopped<br />
1 red or green pepper, chopped<br />
1 can sliced olives<br />
2 cups mayonnaise <br />
2 cups buttermilk<br />
1 package fiesta ranch dip<br />
Tortilla chips<br />
Cheese, diced<br />
Tomato, diced<br />
Avocado, diced<br />
<br />
Cook and drain noodles. Mix beans, noodles, corn, onion and olives together Combine mayonnaise, buttermilk, and dip mix. Add to bean mixture. Line dish with tortilla chips. Add bean and mayonnaise mixture. Top with diced cheese, tomato, and avocado.<br />
<br />
Serves 20.<br />
<br />
*Taco seasoning mix and plain ranch dip can be used as substitute for fiesta dip mix.<br />
<br />
<br />
<em>From Marilyn: I probably had less noodles than the recipe calls for, I didn't measure them. I also had a very large pepper and onion so didn't use all of them. Also I cut the dressing in half. I don't put the chips in the salad either. (They were sprinkled on top.) The recipe isn't too clear on the amounts, Sorry, you will just have to experiment to get it to your liking!</em>Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-14955748769533790922010-06-16T21:17:00.001-07:002010-06-16T21:25:38.795-07:00Ranger CookiesThis is my very favorite cookie... EVER! Growing up, we had these cookies all the time. And since I really don't enjoy baking (Yeah, weird huh? I love to cook meals and I certainly love to eat desserts, but I hate to bake desserts. :S), on the rare occasion I do bake, it's a 99% chance that I'm baking these. I happen to have a copy of this recipe from my great-grandma, my grandma, and my mom and each generation has made one change to the recipe. I, too, have made a change from my mom's version. In my mom's version, you use chocolate chips. I've perfected it with butterscotch chips. ;) It makes me wonder what change my girls will make. :)<br /><br />Cream:<br />1 cup butter<br />1 cup sugar<br />1 cup brown sugar<br /><br />Add:<br />2 eggs<br />1 tsp. vanilla<br /><br />In a seperate bowl, combine:<br />2 cups flour<br />1 tsp. baking soda<br />1/2 tsp. baking powder<br />1/2 tsp. salt<br /><br />Add flour mixture to creamed mixture and mix well.<br /><br />Add:<br />1 cup coconut flakes<br />1 cup rolled oats<br />1-2 cups butterscotch chips<br />2 cups corn flakes<br /><br />Drop by teaspoons on greased cookie sheet for 10-12 minutes at 350 degrees. <br /><br />Makes about 5-6 dozen cookiesSariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com3tag:blogger.com,1999:blog-2637754305922336636.post-83449341115326003592010-06-11T17:49:00.000-07:002010-06-11T17:54:01.352-07:00Black Bean SoupI made this the other night and we loved it! But I have to warn you, it doesn't LOOK very good. Looks can be deceiving though, VERY deceiving. ;)<br /><br />2 cans black beans, drained and rinsed<br />2 cups vegetable broth<br />1/2 cup salsa<br />1 tsp chili powder<br />1 tsp garlic powder<br />1 tsp ground cumin<br />Salt and pepper to taste<br /><br />Blend beans, broth, and salsa until smooth. Add to sauce pan, add spices, bring to boil.<br /><br />**I added some shredded cheese while it was boiling and served it with tortilla chips, sour cream, and green onions.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-4528621650049147422010-06-11T17:43:00.000-07:002010-06-11T17:48:16.343-07:00Taco Pasta CasseroleThis was really easy and is a recipe that can easily be modified to fit your family's tastes.<br /><br />1 small onion, chopped<br />1 can black beans, drained and rinsed<br />1 jar salsa, 16 oz. <br />1 1/2 cups frozen corn (or one can, drained)<br />4 cups cooked macaroni (perfect for leftover pasta)<br />2 cups shredded cheese<br />1 cup crushed tortilla chips<br /><br />Preheat oven to 350 degrees. Cook onion in pan with nonstick spray until tender. Add beans, salsa, corn, and pasta. Pour into baking pan sprayed with nonstick spray. Top with cheese and chips. Bake 20 minutes.<br /><br />*For non-vegetarian option, add or susbtitute ground beef for beans.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-2521760924049503602010-06-03T12:12:00.000-07:002010-06-03T12:16:54.042-07:00Easy Bean and Cheese Enchiladas1 can refried beans<br />1 cup cooked rice<br />1 cup shredded cheese, divided<br />1/4 cup chopped onions<br />1 large can enchilada sauce, divided<br />Corn tortillas<br />1/4 cup chopped olives<br />1/4 cup chopped green onions<br /><br />Preheat oven to 350 degrees.<br /><br />Mix refried beans, rice, onions, and half of the cheese. Add about 1 cup of the enchilada sauce (to taste). Spray 9x13 pan with cooking spray and spread about 1/2 cup enchilada sauce in bottom of can. Warm tortillas in microwave. Fill tortillas with bean mixture, roll, and place in pan. Top with remaining sauce. Sprinkle with remaining cheese, olives, and green onions.<br /><br />Bake for 20 minutes.<br /><br />*I have not tried freezing this yet, but I think it would be a good freezer meal. If I try freezing it, I will come back to add the label.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-87630077896560387912010-05-26T08:36:00.000-07:002010-05-26T08:40:15.648-07:00Mexican Casserole2 cups cooked rice<br />1 can diced tomatoes & green chilies<br />1 can corn, drained<br />4 cups crushed tortilla chips<br />1 can chili beans<br />2-3 cups shredded cheese, divided<br />1/4 cup green onions, sliced<br />chili powder, garlic salt, pepper<br /><br />Preheat oven to 350. Spray 9x13 pan with cooking spray.<br /><br />In medium bowl, combine cooked rice, diced tomatoes, and corn. Set aside.<br /><br />Cover baking dish bottom with tortilla chips, layer half the cheese over the crushed chips, top with chili beans, and then the rice-tomato-corn mixture. Sprinkle with seasonings, top with remaining cheese and green onions.<br /><br />Bake, uncovered, for 20 minutes or until cheese is melted.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-89272581674944358162010-05-18T07:54:00.001-07:002010-05-18T08:17:40.390-07:00Asparagus Stuffed Chicken<div><em>My friend shared this recipe with me last week. We tried it last night and really liked it! It's super easy, too!</em></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyToYhoRgTFXYWcZR1jlnA5aCa-VGFWVm_m5tDayaSS6CI-uBVhXgETcaCXcQWfJHEmACF2wkpM5qWob1hgb32zbY2nDhVAm2eH1CfxOv2JlyANdYDUcTZknYoPZXc5_NOMDcwD-eJBGZj/s1600/Asparagus+Stuffed+Chicken.jpg"><img style="WIDTH: 267px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472629371297963938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyToYhoRgTFXYWcZR1jlnA5aCa-VGFWVm_m5tDayaSS6CI-uBVhXgETcaCXcQWfJHEmACF2wkpM5qWob1hgb32zbY2nDhVAm2eH1CfxOv2JlyANdYDUcTZknYoPZXc5_NOMDcwD-eJBGZj/s400/Asparagus+Stuffed+Chicken.jpg" /></a><br /><div></div><br /><div>6 chicken breasts</div><div>18 asparagus</div><div>2 cups shredded mozzarella cheese</div><div>pepper to taste</div><div>grated parmesan cheese</div><br /><div></div><div>Preheat oven to 400 degrees. Spray 9x13 pan with cooking spray. Slice breasts to within about 1/2 inch of the end. Put 3 asparagus inside chicken. Stuff with about 1/4 cup mozzarella cheese, place in pan. Sprinkle stuffed breasts with black pepper, remaining mozzarella cheese, and parmesan cheese. Bake until cooked through and juices run clear, about 40 minutes.</div>Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com1tag:blogger.com,1999:blog-2637754305922336636.post-85067896718502708432010-05-17T10:15:00.000-07:002010-05-17T10:21:25.728-07:00Cabbage Salad1 head of cabbage, shredded<br />1 bunch green onions, thinly sliced<br /><br />Toss together in large bowl. Mix marinade:<br /><br />1/4 cup + 2 Tbsp. wine vinegar<br />1/2 cup + 2 Tbsp. olive oil<br />1 tsp salt<br />1 tsp pepper<br />soup mix from 1 pkg chicken ramen noodles (save noodles for later in recipe)<br /><br />Add marinade to cabbage, cover and refrigerate overnight or for several hours.<br /><br />Just before serving, add:<br /><br />1/2 cup slivered almonds<br />1/2 cup dried cranberries (craisins)<br />1 can of mandarin oranges, drained<br />1 pkg ramen noodles, crushedSariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-27977239422422033112010-03-18T11:21:00.000-07:002010-03-18T11:33:49.399-07:00Souped up Noodle SoupNothing beats a nice hot bowl of soup when you're not feeling well. But when you're sick, who wants to spend all that time in the kitchen making said soup? It's always good to have some dry soup mix on hand and here's an easy way to "soup" it up a little to make a comforting bowl of soup without much effort.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMwxgqF7pZ9Um6DyTa-cI0VcMeCE8dEAh4bSfEWk_Eukp4UFilnP7buxTkIjXvX8e3q1V7Rht-KuqeQ9AJ1tNNFwO1CRdSzomzyVQZ2A_MqmlHT88E_oM1w20b76RR1L9gVEKSflZN_cn/s1600-h/IMG_8572.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5450041472478751586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfMwxgqF7pZ9Um6DyTa-cI0VcMeCE8dEAh4bSfEWk_Eukp4UFilnP7buxTkIjXvX8e3q1V7Rht-KuqeQ9AJ1tNNFwO1CRdSzomzyVQZ2A_MqmlHT88E_oM1w20b76RR1L9gVEKSflZN_cn/s200/IMG_8572.JPG" /></a><br />1 carrot, chopped<br />1 stalk celery, chopped<br />1/2 onion, chopped<br />1-2 Tbsp olive oil<br />Freshly ground black pepper to taste<br />8 cups water<br />2 pkgs dried noodle soup mix or dried chicken noodle soup mix<br />1 cup elbow noodles, uncooked<br /><br /><p>Saute vegetables in olive oil until tender. Season with black pepper. Add water and bring to boil. Add soup mix and elbow noodles, cook until noodles are tender.</p><p>You could also add cooked chicken to the soup.</p>Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0tag:blogger.com,1999:blog-2637754305922336636.post-75713947434750441642010-03-16T18:36:00.000-07:002010-03-16T18:45:39.201-07:00Creamy Wild Rice Soup<em>Acadia had a friend over tonight and they both had seconds of this. The friend says I NEED to give her mom this recipe! lol</em><br /><br />1 box wild rice mix, prepared<br />1/3 cup butter<br />1/3 cup chopped onion<br />1/3 cup chopped celery<br />1/3 cup flour<br />1/2 to 1 tsp salt<br />4 cups water<br />1 can (14 oz) vegetable broth<br />1 can (12 oz) evaporated milk<br />2 cups (8 oz) cubed process American cheese (Velveeta)<br />12 oz bag frozen broccoli and cauliflower, steamed<br /><br />In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt. Gradually stir in water and broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.<br /><br />Stir in wild rice. Reduce heat; cover and simmer for 5 minutes. Add the milk, cheese, and broccoli and cauliflower; cook and stir until heated through and cheese is melted.Sariahhttp://www.blogger.com/profile/13910594015584015598noreply@blogger.com0