Eat, Drink, & Be Merry

Vegetarian Split Pea Soup

2012-01-18T18:35:00.000-08:00

I really like the recipe I have for Split Pea Soup, 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!

Vegetarian Split Pea Soup

Original Recipe Yield 6 servings

1 cup chopped onion

1 cup chopped celery

2 cloves garlic, minced

1 1/2 cups chopped carrots

1 tablespoon olive oil

6 cups vegetable broth

1 cup dried split peas

1 teaspoon dried thyme

1/2 teaspoon dried chipotle chile pepper

salt and pepper to taste

Directions

1. In a large skillet, saute onion, celery, garlic, and carrots in olive oil for 5 minutes.

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.

3. I used an immersion blender to purree most of it, you could use a blender or you could choose to leave it chunky.

Chicken 'N Dumpling Soup

2012-01-17T18:42:00.000-08:00

12 ounces boneless chicken strips for stir-frying
1 tablespoon olive oil or cooking oil
Salt and pepper
2 tablespoons all-purpose flour
1/4 teaspoon dried marjoram, crushed
1 14-ounce can chicken broth
1 medium onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup purchased julienne or coarsely shredded carrots
1 cup water
2/3 cup reduced-fat packaged biscuit mix
1/3 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

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.

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.)

Makes 4 servings. (Small servings. I double for my family. Sometimes triple.)

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.

Witch's Brew

2011-10-28T13:31:00.000-07:00

I 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!!!

Slow Cooker Witch's Brew Recipe from A Year of Slow Cooking.

Taco Filled Pasta Shells

2011-07-13T08:49:00.000-07:00

(makes 2 meals)

2 lbs ground beef
2 envelopes taco seasoning
1 pkg cream cheese, cubed
30 jumbo pasta shells
¼ cup butter, melted
2 cups salsa
2 cups taco sauce

Additional Ingredients (for each casserole)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
Chopped green onions

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.

Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tablespoons of meat mixture.

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.

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.

**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.

Split Pea Soup

2011-05-04T16:05:00.000-07:00

This is a super easy soup! And absolutely delicious!

2 cups dried split peas
1 ham bone
3 stalks celery, chopped fine
3 carrots, chopped
3 qts. Water
1 large onion, minced
1 sprig parsley

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.

Makes 8 servings.

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.

Bean Soup

2011-05-04T16:01:00.000-07:00

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!

1/3 cup pinto beans
1/3 cup great northern beans
1/3 cup red beans
1/8 cup kidney beans
1/8 cup small white beans
¼ cup garbanzo beans
1 Tbsp. Blackeye peas
2 Tbsp. Split pas
1 Tbsp. Black beans
1/3 cup. Lentils
Ham Hock
1 large can tomatoes
2 Tbsp salt
1 large onion, chopped
1 clove garlic, chopped
1 tsp. Chili powder
½ cup red wine (chicken broth)
½ cup chopped parsley

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

* I added a little extra ham since there wasn't very much meat on the ham hocks.
** 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.

New Food Blog

2011-05-04T15:46:00.000-07:00

I have a friend who's husband just started a fun new recipe blog. It's called Gourmet Dads 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.

Chicken in a Pot

2011-04-20T15:11:00.000-07:00

Quantity can vary - just depends on how much you want and how much you've got..

Boneless, skinless chicken breasts
Sliced onions
Sliced peppers
Canned diced tomatoes (I like the Italian seasoned kind)

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.

Serve over steamed rice.

Mmmmm. And super easy!

Ham, Egg, and Cheese Pockets

2011-04-20T14:02:00.000-07:00

A friend left this on an old recipe blog. Thanks friend!

This one comes from a B&B in Maine. Their breakfasts were so good that I asked for the recipes!

12 slices of ham
Shredded Cheese
12 eggs

Preheat oven to 350 degrees.

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.

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!

Creamy Vegetable Soup

2011-03-15T17:56:00.000-07:00

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!

Pam
1 cup chopped onion
1/2 cup chopped red bell pepper
cup sliced celery
3/4 cup sliced carrots
1 T. dried parsley flakes
3 cups low-sodium vegetable broth
4 cups chopped potato (I used red)
1 1/2 cups frozen corn
1 cup milk (1 %)
1 1/2 cups grated colby jack cheese
1/4 cups greek yogurt, plain (replaces sour cream in original recipe)

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.

Makes about 8 cups (about 4 adult servings)

Nutritional info per 1 cup: 165.2 calories, 2.2g total fat, 27.7g carbs, and 9.9g protien.

Stir-fry

2011-03-08T17:40:00.000-08:00

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!

1 onion, thinly sliced
1 red pepper, thinly sliced
4 celery stalks, thinly sliced
1 zucchini, thinly sliced
2 Tbsp. light olive oil
4-5 Tbsp. Stir-fry sauce
Black pepper to taste

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.

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.

Easy Taco Casserole

2011-01-24T20:29:00.000-08:00

2 cans black beans, drained and rinsed (or you could use 1 pound ground hamburger, browned)
1 cup salsa
1 pkg. taco seasonings
1/2 - 3/4 cup sour cream
2 cups shredded cheese
2 cups crushed tortilla chips
shredded lettuce
diced tomatoes

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.

Quick Chicken Noodle Soup

2010-10-25T07:29:00.000-07:00

I don't remember where I got this recipe but we tried it last night and it was quick, easy, and delicious!

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
8 cups chicken broth/stock
4 chicken breast, cooked and cubed

1 (10 3/4-oz) can cream of chicken soup
1 tsp basil
pepper to taste
1 cup frozen peas (optional)
5-6 oz of pasta

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.

Slow Cooker Pesto Spinach Lasagna

2010-09-14T18:31:00.000-07:00

I 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!

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.

I read her latest entry today, and it was a recipe for this lasagna in the crock pot. Score!

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!

Zucchini Bread

2010-09-07T08:20:00.000-07:00

Susan Bower shared her sister's recipe with me and I tweaked it just a little.

Zucchini Bread

3 cups flour
½ tsp. Nutmeg
½ tsp baking powder
1 tsp. Cinnamon
1 tsp salt
1 tsp baking soda
2 tsp. vanilla
2 cup sugar
2 cups grated zucchini
3 eggs
1 cup oil (or applesauce - I always use applesauce)

Combine and mix until moist. Grease and flour bread pans. Pour ½ - ¾ full. Bake in 350 degree oven for 1 – 1 ½ hours.

Tortilla Salad

2010-09-07T07:41:00.000-07:00

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!!!

Tortilla Salad

1 ½ packages curly pasta
1 can garbanzo beans
1 can kidney beans
1 can corn
1 red onion, chopped
1 red or green pepper, chopped
1 can sliced olives
2 cups mayonnaise
2 cups buttermilk
1 package fiesta ranch dip
Tortilla chips
Cheese, diced
Tomato, diced
Avocado, diced

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.

Serves 20.

*Taco seasoning mix and plain ranch dip can be used as substitute for fiesta dip mix.

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!

Ranger Cookies

2010-06-16T21:17:00.001-07:00

This 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. :)

Cream:
1 cup butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs
1 tsp. vanilla

In a seperate bowl, combine:
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Add flour mixture to creamed mixture and mix well.

Add:
1 cup coconut flakes
1 cup rolled oats
1-2 cups butterscotch chips
2 cups corn flakes

Drop by teaspoons on greased cookie sheet for 10-12 minutes at 350 degrees.

Makes about 5-6 dozen cookies

Black Bean Soup

2010-06-11T17:49:00.000-07:00

I 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. ;)

2 cans black beans, drained and rinsed
2 cups vegetable broth
1/2 cup salsa
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
Salt and pepper to taste

Blend beans, broth, and salsa until smooth. Add to sauce pan, add spices, bring to boil.

**I added some shredded cheese while it was boiling and served it with tortilla chips, sour cream, and green onions.

Taco Pasta Casserole

2010-06-11T17:43:00.000-07:00

This was really easy and is a recipe that can easily be modified to fit your family's tastes.

1 small onion, chopped
1 can black beans, drained and rinsed
1 jar salsa, 16 oz.
1 1/2 cups frozen corn (or one can, drained)
4 cups cooked macaroni (perfect for leftover pasta)
2 cups shredded cheese
1 cup crushed tortilla chips

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.

*For non-vegetarian option, add or susbtitute ground beef for beans.

Easy Bean and Cheese Enchiladas

2010-06-03T12:12:00.000-07:00

1 can refried beans
1 cup cooked rice
1 cup shredded cheese, divided
1/4 cup chopped onions
1 large can enchilada sauce, divided
Corn tortillas
1/4 cup chopped olives
1/4 cup chopped green onions

Preheat oven to 350 degrees.

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.

Bake for 20 minutes.

*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.

Mexican Casserole

2010-05-26T08:36:00.000-07:00

2 cups cooked rice
1 can diced tomatoes & green chilies
1 can corn, drained
4 cups crushed tortilla chips
1 can chili beans
2-3 cups shredded cheese, divided
1/4 cup green onions, sliced
chili powder, garlic salt, pepper

Preheat oven to 350. Spray 9x13 pan with cooking spray.

In medium bowl, combine cooked rice, diced tomatoes, and corn. Set aside.

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.

Bake, uncovered, for 20 minutes or until cheese is melted.

Asparagus Stuffed Chicken

2010-05-18T07:54:00.001-07:00

My friend shared this recipe with me last week. We tried it last night and really liked it! It's super easy, too!

6 chicken breasts

18 asparagus

2 cups shredded mozzarella cheese

pepper to taste

grated parmesan cheese

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.

Cabbage Salad

2010-05-17T10:15:00.000-07:00

1 head of cabbage, shredded
1 bunch green onions, thinly sliced

Toss together in large bowl. Mix marinade:

1/4 cup + 2 Tbsp. wine vinegar
1/2 cup + 2 Tbsp. olive oil
1 tsp salt
1 tsp pepper
soup mix from 1 pkg chicken ramen noodles (save noodles for later in recipe)

Add marinade to cabbage, cover and refrigerate overnight or for several hours.

Just before serving, add:

1/2 cup slivered almonds
1/2 cup dried cranberries (craisins)
1 can of mandarin oranges, drained
1 pkg ramen noodles, crushed

Souped up Noodle Soup

2010-03-18T11:21:00.000-07:00

Nothing 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.

1 carrot, chopped
1 stalk celery, chopped
1/2 onion, chopped
1-2 Tbsp olive oil
Freshly ground black pepper to taste
8 cups water
2 pkgs dried noodle soup mix or dried chicken noodle soup mix
1 cup elbow noodles, uncooked

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.

You could also add cooked chicken to the soup.

Creamy Wild Rice Soup

2010-03-16T18:36:00.000-07:00

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

1 box wild rice mix, prepared
1/3 cup butter
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup flour
1/2 to 1 tsp salt
4 cups water
1 can (14 oz) vegetable broth
1 can (12 oz) evaporated milk
2 cups (8 oz) cubed process American cheese (Velveeta)
12 oz bag frozen broccoli and cauliflower, steamed

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.

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.

Black Bean and Corn Soup

2010-03-16T12:28:00.000-07:00

2 Tbsp olive oil
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, grated
4-5 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
1 (14.5 ounce) can diced tomatoes, drained
4 ½ cups (4 cans) black beans, rinsed and drained
6 cups vegetable broth
3 cups frozen corn
1 tsp lemon juice
salt and pepper to taste
Tabasco sauce, to serve

In a large soup pot, heat the oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Cook until soft. Stir in cumin and oregano, tomatoes, beans, and broth. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally.

Puree about one-third of the soup in the pot with an immersion blender, or in a blender or food processor, then return to the pot. Add the corn, and simmer uncovered, for 10 minutes to heat through and blend flavors.

Just before serving, stir in the lemon juice and season with salt and pepper to taste. Ladle into bowls and serve with hot sauce on the side.

***I didn’t have Tabasco sauce on hand *gasp*, so I just added some cayenne pepper to the soup before serving. We also feel that you MUST serve this soup with saltine crackers. It was delicious!!! And I loved it even more as leftovers the next day – YUM!

Chili Cheddar Penne

2010-03-16T12:26:00.000-07:00

1 box whole wheat penne pasta
2 tbsp butter
2 tbsp flour
2 cups milk
3-4 cups shredded cheddar cheese
1 taco seasonings package
½ tsp salt
2 cup frozen corn, thawed
1 can diced tomatoes
1 can (4 oz) chopped green chilies, drained

Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir constantly for 2 minutes or until thickened.

Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Add corn, tomatoes, and chilies. Cook and stir until heated through.

** It is spicy but very tasty. Acadia LOVED it!

*** I might try adding black beans to this next time.

Layered Mexican Casserole

2010-03-16T12:22:00.001-07:00

Susan Bower shared the original recipe with me, I adapted it to suit my family's taste and needs.

1 can refried beans
1 can black beans, rinsed and drained**
1 jar (16 oz) salsa
6-8 corn tortillas
2 cups shredded mexican blend cheese
1 box Spanish rice, prepared
1 cup coarsely crushed tortilla chips

Heat oven to 350 degrees and spray casserole dish with cooking spray.

Mix 1 cup salsa with refried beans, mix remaining salsa with black beans. Line baking dish with 3-4 tortillas, overlapping to fit. Spread refried bean mixture over tortillas, evenly. Top with half the black bean mixure and half the cheese. Layer 3-4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining black bean mixture and cheese. Top with crushed chips.

Bake 30-40 minutes or until hot in center and bubbling along sides.

**Original recipe called for 1 lb cook ground beef instead of black beans.

*** I plan on adding black olives to this recipe next time.

****I have not tried freezing yet so I'm not labeling it as a freezer meal, but I bet it would work. If I try it, I'll come back to update the label.

Strawberry Banana Smoothie

2010-02-28T10:46:00.000-08:00

My daughter made this smoothie for our family this morning for breakfast... DELICIOUS! One of the best smoothies we've had.

10 frozen strawberries
1 banana
1/2 cup milk
1/2 cup plain yogurt
3 Tbs sugar
2 tsp vanilla extract
4 cubes ice

In a blender, combine all the ingredients; blend until smooth and creamy.

**If using fresh strawberries, make sure to hull first, and add more ice.
***We are going to try using Splenda instead of sugar next time, to make it a little more healthy.
****Variation, we just made this with blueberries instead of strawberries and banana. Also delicious! Use a large pile of frozen blueberries and a little extra milk. :)

Mexican Rice Soup

2010-02-27T17:37:00.000-08:00

2 cans cream of chicken soup
2 cans chicken broth
3/4 cup finely chopped onion
1 can Rotel diced tomatoes and green chilies
1 lb Velveeta cheese, diced
2 cups cooked rice

Combine soup, broth, onion, tomatoes and green chilies, and cheese. Heat and simmer 15-20 minutes. Add rice. Heat through. Serve hot.

***The original recipe calls for a couple cups of cooked chicken, but we left it out and it tasted really good.

Black Bean Soup

2010-02-10T18:32:00.000-08:00

I made this for dinner tonight and we really liked it when served with tortilla chips. We kind of ate it like a dip. I think I'd also consider serving it topped with shredded lettuce, shredded cheese, and sour cream.

Black Bean Soup

1 Tbsp olive oil
1 medium onion, finely chopped
1 celery rib, finely chopped
2 medium carrots, finely chopped
1 small green pepper, finely chopped
2 garlic cloves, minced
4 cups vegetable broth
4 1/2 cups cooked black beans (or 3 cans, drained and rinsed)
1 tsp dried thyme
1 tsp salt
1/4 tsp groud cayenne
2 Tbsp minced fresh parsley, for garnish

Directions:

In a large soup pot, heat the oil over medium heat. Cook onion, celery, carrots, bell pepper, and garlic until tender. Add broth, beans, thyme, salt, and cayenne. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the soup has thickened, about 45 minutes.

Puree soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Reheat if necessary.

Ladle soup in bowls and garnish with parsley.

The original recipe says to serve 1/3 cup dry sherry on the side and add a splash to each bowl, if desired. Needless to say, we didn't do that. lol

Spicy Black Bean Burgers

2010-02-09T17:55:00.000-08:00

INGREDIENTS:
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced (I used jalapeno)
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, mashed (I used cooked)
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)

DIRECTIONS:
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.

Makes 6 patties.

***These are very filling! I served them on whole wheat hamburger buns, topped with lettuce and a little salsa. I didn't think they were especially spicy the way I made them, but then that was probably a good thing because my girls don't like spicy as much as I do. ;)

Mexican Fideo Soup with Pinto Beans

2010-01-27T16:45:00.000-08:00

3 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
8 ounces fideo, vermicelli, or angel hair pasta, broken into 2-inch pieces
1 (14.5 oz) can crushed tomatoes
1 1/2 cups cooked or 1 (15.5 oz) can pinto beans, rinsed and drained
1 (4 oz) can chopped hot or mild green chiles
1 tsp ground cummin
1/2 tsp dried oregano
6 cups vegetable broth
salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro, for garnish (optional)

In a large soup pot, heat 1 Tbsp. of the oil over medium heat. Add the onion, cover, and cook until soft, about 10 minutes. Stir in the garlic and cook 1 minute longer. Remove the onion mixture with a slotted spoon and set aside.

In the same pot, heat the remaining 2 Tbsp. of oil over medium heat, add the noodles, and cook until golden, stirring frequently, 5 to 7 minutes. Be careful not to burn the noodles.

Stir in the tomatoes, beans, chiles, cumin, oregano, broth, and salt and pepper to taste. Stir in the onion mixture ad simmer until the noodles are tender, 10 to 15 minutes. Ladle into soup bowls, garnish with cilantro if desired, and serve.

**I used thin spaghetti for the pasta and found that 8 ounces was too much. As the soup sat, it soaked up all of the liquid. It still tasted great, but was more of a pasta dish than a soup. I think next time I'll use about half. (I used thin spaghetti because I could get it in whole wheat.)

***I didn't have canned chiles so I just put in a couple tablespoons of canned jalepenos instead. I think when it comes to the chiles, you can add whatever you like to get the heat you want.

Sweet Tomatoes' Broccoli Madness Salad

2010-01-21T10:52:00.000-08:00

This is Bunny's favorite.

Serves 6-8.
1 bunch uncooked broccoli*
½ cup crumbled cooked bacon
½ cup cashews
1/3 cup raisins
¼ cup chopped red onions

Dressing
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Mix the first five ingredients in a large bowl.
In a second bowl, beat dressing ingredients together gently until smooth.
Toss the salad with the dressing approximately 10 minutes before serving to allow flavors to meld. Serve on chilled salad dishes.

Potato Enchiladas

2010-01-19T16:42:00.000-08:00

2 tablespoons canola oil
6 potatoes, peeled and shredded
1 (8 ounce) package processed cheese,melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 cup frozen peas, thawed
1 cup frozen corn,thawed
12 (8 inch) flour tortillas

DIRECTIONS:
1. Preheat oven to 350 degrees. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture. Bake 20 minutes.

Refried Bean and Salsa Quesadillas

2010-01-19T15:28:00.000-08:00

1 Tbsp canola oil, plus more for frying
1 1/2 cups cooked or 1 can pinto beans, drained and mashed
1 tsp chili powder
4 flour tortillas
1 cup salsa
1/2 cup minced red onion (optional)

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chili powder and cook, stirring, until hot, about 5 minutes. Set aside.

Spoon about 1/4 cup of the beans across the bottom half of a tortilla. Top the beans with salsa and onion. Fold top half of the tortilla over the filling and press slightly.

In large skillet heat a thin layer of oil over medium heat. Place folded quesadillas, 1 or 2 at a time, into the hot skillet and heat until hot, turning once, about 1 minute per side.

Cut quesadillas into 3 or 4 wedges and serve immediately.

*If in a hurry, you can use canned refried beans instead of the pinto beans and chili powder, and just skip the first step.

Potato and Kale Soup

2010-01-19T15:23:00.000-08:00

1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
6 cups vegetable broth
2 large russet potatoes, peeled and cut into 1/2 inch pieces
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1 bay leaf
salt
4 cups chopped stemmed kale
1 1/2 cups cooked or 1 can great northern beans, drained and rinsed

In a large pot, heat the oil over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the broth, potatoes, oregano, crushed red pepper, bay leaf, and salt to taste, and bring to a boil. Reduce heat to low and simmer, uncovered for 30 minutes.

Stire in the kale and the beans and cook until the vegetables are tender, 15-20 minutes longer. Remove, discard the bay leaf, and serve.

4 servings

Black Bean and Corn Burritos

2010-01-19T15:17:00.000-08:00

1 Tbsp olive oil
1/2 cup chopped onion
1 1/2 cups cooked or 1 can black beans, drained and rinsed
1/2 cup frozen corn kernels, thawed
1/2 cup salsa
4 flour tortillas, warmed

In a sauce pan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the beansa nd mash them until broken up.

Add the corn and salsa, stirring to combine. Simmer, stirring, until the bean mixture is hot, about 5 minutes.

Spoon 1/2 cup of mixture down the center of a tortilla. Roll up tightly, tucking in the sides. Serve seam side down.

*As is, this is a Vegan recipe. However, you can also opt to add shredded cheese, sour cream, and shredded lettuce if desired.

Double-Decker Fudge

2010-01-18T16:22:00.000-08:00

From the kitchen of Mallory Hayford.

Mallory brought this fudge to a Girls Night last week and it was SO GOOD!!! Thank you for sharing it, Mallory!

1 cup Reese's Peanut Butter Chips
1 cup Hersheys Semi-Sweet Chocolate Chips
2 1/4 cup sugar
1 3/4 cups (7 oz jar) marshmallow creme
3/4 cup evaporated milk
3/4 cup butter or margarine
1 tsp vanilla

Directions:
Measure peanut butter chips into one bowl and chocolate chips into another; set aside. Butter 8-inch square pan; set aside. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils; continue cooking and stirring for 5 minutes.

Remove from heat; stir in vanilla. Immediately stir half of the hot mixture into peanut butter chips until completely melted. Quickly pour into prepared pan. Stir remaining hot mixture into chocolate chips until completely melted. Quickly spread over top of peanut butter layer; cool. Cut into 1-inch squares.

Makes about 4 dozen.

Creamy Vegetable Soup

2010-01-04T11:31:00.001-08:00

My friend JaNee' gave me this recipe... easy to make, and so good on cold days.

1/2 cube margarine
3 cups water
1 tsp salt
2 cups chicken broth
4-5 potatoes, peeled and chopped
1 onion, chopped (I use dried onion)
1 bag frozen broccoli, carrots and cauliflower
1 can cream of celery soup
1 small container half & half (I use milk)
1 cup shredded Monterrey Jack cheese
Pepper

In a large pot, melt margarine. Add water, salt and chicken broth. Add vegetables and simmer over medium-low heat. When vegetables are cooked to your liking, add soup, half & half and cheese. Add pepper to taste.

Basic Enchilada Recipe

2009-12-28T09:49:00.000-08:00

This is a really bare-bones recipe - my family doesn't like fancy foods, like "onions" - so feel free to dress it up with whatever you like. It's more of a "smothered burritos" dish, since I don't like the way enchilada filling comes spilling out when I scoop it from the pan.

1 pound ground beef
Dried onion, salt, pepper
1 can enchilada sauce (we get the big can - Bunny likes it saucy)
Eight flour tortillas
Grated cheese
Sliced olives

Brown ground beef with onion, salt and pepper; pour in enchilada sauce and simmer. Scoop meat sauce onto tortillas; top with cheese and olives and roll up burrito-style. Place in 9x13 baking dish. Pour remaining sauce over enchiladas. Bake uncovered about ten minutes or until bubbly at 425°; then cover with foil, turn heat down to 350° and bake about 25 more minutes.

For bean enchiladas, substitute one can refried beans and sour cream for ground beef and sauce. Spread tortilla with sour cream, then beans, then top with cheese and olives. Pour canned sauce over enchiladas and bake as above.

I made both last night and poured one can of sauce in the ground beef, then split the other can between the bean and the beef.

Hearty Six-Hour Stew

2009-12-28T08:46:00.000-08:00

I made this yesterday and my family really liked it! It was simple and easy to throw together and it's also an easy recipe to adjust to fit your family's tastes and preferences. I used corn instead of peas this time, and I cooked it all on low in my crockpot for about 8 hours.

1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas

Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.

Serves 4 to 6

Chocolate Cheesecake

2009-12-27T19:14:00.000-08:00

Ingredients
1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract

Directions
Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.

In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

We had this for dessert on Thanksgiving - it was so great.

Grandma Keen's Sugar Cookies

2009-12-11T06:46:00.000-08:00

My beautiful great grandmother, Alice Keen, left quite a legacy, particularly among us girls... here's just one of her wonderful bequests.

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt

Cream butter. Gradually add powdered sugar - mix until fluffy. Add egg and vanilla; mix. Sift together flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Combine into a ball. Roll out on a lightly floured surface 1/8" - 1/4" thickness. Cut in desired shapes. Bake ten minutes at 375° on ungreased cookie sheet.

Note: I never roll my dough out that thin - the cookies are too crispy. I usually double the recipe because it doesn't make enough for my cookie monsters.

I've also made candy cane cookies using this dough. Double the recipe, divide dough in half, and to one half add peppermint flavoring and red food coloring. Roll dough into ropes, twist together candy-cane style, and bake the same way. Mmmmm.

Christmas Party Recipes

2009-12-08T11:11:00.000-08:00

My dear friend Carrot Jello posted these on her blog and they looked good. So there you have it. :)

Irish Mince Tartlets

1 lg. jar of mince meat pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg (I brushed with cream and sprinkled with sugar). Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets

ABC Slump (or apple, blueberry, cranberry)
6 Servings
Prep/Total Time: 30 min.
Ingredients
• 1 cup chopped peeled tart apple (I used granny smith)
• 1 cup fresh or frozen blueberries (I used frozen)
• 3/4 cup fresh or frozen cranberries (I used fresh)
• 1 cup water
• 2/3 cup sugar
•
• DUMPLINGS:
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cold butter
• 1/3 cup milk
• Half-and-half cream
Directions
• In a large saucepan, combine the fruit (I cooked the apples and cranberries a few minutes before adding the blueberries), water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.

Sweet Potato Pie

Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Servings: 8

INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
(I used 1 tsp pumpkin pie spice instead)
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Chicken Fajitas

2009-12-04T12:52:00.000-08:00

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional

1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.

Pineapple-Apple Upside-Down Cake

2009-10-27T13:16:00.000-07:00

Years ago, Ryan and I bought a cookbook of favorite recipes from the farmers of Apple Hill in Camino, CA. This weekend, I tried the following recipe from that cookbook and took it to share with some of my girlfriends during a GNO. It was a big hit!

½ cup butter
¾ cup brown sugar
2 eggs
1 tsp. Vanilla
1 ¼ cup flour
1 tsp. Baking powder
½ tsp cinnamon
¼ tsp salt
1/8 tsp allspice

Cream butter and sugar. Beat in eggs and then vanilla.

Sift together flour, baking powder, cinnamon, salt, and allspice. Gradually add flour mixture to cream mixture. Mix well. Set aside. Preheat oven to 350 degrees.

½ cup sugar
½ tsp. Cinnamon
2 medium size apples, finely chopped
3 oz. Crushed pineapple

Stir sugar and cinnamon together and sprinkle half of it over a lightly greased round cake pan. Mix apple and pineapple, spread in pan. Sprinkle with remaining sugar mixture.

Spoon batter evenly over pineapple and apples. Bake for 35 minutes, or until toothpick inserted comes out clean. Cool 10 minutes. Turn onto a serving plate.

*I served this with cool whip. It is yummy with or without. :)

Game Day Chili

2009-10-27T13:13:00.000-07:00

I tried this new recipe out on my husband and his friends when he was having a "guys night" at our house. They all loved it! The girls and I really enjoyed it, too. This will be a keeper! :)

1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.

In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.

About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.

Top individual servings with sour cream, cheese, green onions, and corn ships.

Ritz Chicken

2009-10-14T07:55:00.000-07:00

This is another recipe I got from a friend.

4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick

Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.

***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)

Meatloaf for a Mob

2009-10-12T08:58:00.000-07:00

No kidding, this will feed a mob! And this is only half of the original recipe. It originally made FOUR loaves, serving 8-10 each! But that is just overkill for me, so I cut the recipe in half and still end up with two large loaves. One for now and one to freeze for later.

4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard

In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.

Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.

To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.

Maple Cinnamon Ham Steak

2009-10-07T18:56:00.000-07:00

I just made this tonight and it was absolutely DELICIOUS! I served it with Apple Spice Rice.

INGREDIENTS

1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon

DIRECTIONS

Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. *I covered the pan for about 5 minutes and found that it cooked the apples perfectly.

Sprinkle with cinnamon, and serve immediately.

Busy Night Special

2009-10-07T13:52:00.000-07:00

My mom used to make this on the busiest night of the week. She would change the name to whatever day it was (Tuesday Night Special, for example) but I just simply call it Busy Night Special. True to it's name, it is great for a busy day because it is very simple to make and pretty quick to throw together.

1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)

Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.

Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.

Tempting Turkey Tetrazzini

2009-10-07T13:38:00.000-07:00

1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)

1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.

We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.

Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.

Pasta Fagioli

2009-10-05T18:43:00.000-07:00

(A hearty Italian soup)

1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro

In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.

Vegetarian Variation: Substitute vegetable broth for chicken broth.

Zesty Grilled Chops

2009-09-29T18:49:00.000-07:00

· 3/4 cup soy sauce
· 1/4 cup lemon juice
· 1 tablespoon brown sugar
· 1 tablespoon chili sauce
· 1/4 teaspoon garlic powder
· 6 bone-in pork loin chops (8 ounces each)

DIRECTIONS

In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

Pot Roast

2009-09-29T18:40:00.001-07:00

A really good Sunday Pot Roast is super easy to make, especially if you have a crockpot. Here is my favorite way to make it:

2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes

Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.

When roast is done, use juices to make gravy.

Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)

Shepard's Pie

2009-09-29T18:36:00.001-07:00

It seems like everyone has their own version of this dish, so here is mine! :)
1 lb ground beef
2 Tbsp Flour
1 pkg dry onion soup mix
2 cups water
1 can EITHER green beans or corn (whole kernel or creamed) OR 10 oz frozen vegetable of your choice
Mashed potatoes

Preheat oven 350 degrees. Brown the ground beef, drain the fat. Add flour to meat and allow flour to coat meat, add soup mix. Slowly stir in water. Stir often and bring to simmer. Reduce heat. Season to taste.

Put in bottom of casserole dish, add vegetable, top with mashed potatoes. (I like homemade, but you could use instant if you like.)

Bake for 20-25 minutes

*VARIATION... for Tater Tot Casserole, I make the meat mixture the same, then layer canned corn, then a layer of shredded cheese, and top with tater tots. I bake it either a little hotter or a little longer - until tater tots are crisp. :) (And the Tater Tot Casserole freezes well, just defrost completely first.)

Quick and Easy Spaghetti Dinner

2009-09-29T18:32:00.000-07:00

An easy skillet spaghetti dinner recipe.

INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese

PREPARATION:

In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.

Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.

Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.

Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.

Oatmeal Strawberry Bread

2009-09-29T18:12:00.000-07:00

· 3 cups all-purpose flour
· 1 1/2 cups rolled oats
· 1 cup white sugar
· 1 cup brown sugar
· 1 tablespoon ground cinnamon
· 2 teaspoons baking powder
· 1 teaspoon salt
· 1 cup applesauce
· 1 cup egg substitute (or 4 eggs, scrambled)
· 4 cups sliced strawberries, divided
· 1/4 cup rolled oats

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

2. Stir together the flour, 1 1/2 cups rolled oats, sugars, cinnamon, baking powder, and salt in a large mixing bowl. Sprinkle strawberries lightly with sugar. Mash half of the strawberries. Add the applesauce and eggs to mashes strawberries; whisk. Stir mixture into flour mixture until just moistened. Fold in remaining strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

Coca Cola Pork Roast

2009-08-30T10:38:00.000-07:00

6 lbs pork roast (pork butt/shoulder)
20 oz coke
12 oz la victoria red taco sauce mild
1 c. brown sugar
1 tbsp cumin

Place pork in crock pot, add water to the crock pot, half way up pork (or just an inch or two of water), cook pork in crock pot for 12 hours on low. Drain water, add remaining ingredients, cook 2-4 more hours on low. Shred in crock pot, cook 2 more hours.

contributed by my cousin Karen Rees

Potluck Lasagna

2009-08-15T10:48:00.000-07:00

1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese

In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.

In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.

Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.

To use frozen lasagna: Thaw in fridge overnight. Bake as directed.

*I sometimes substitute spaghetti sauce for the stewed tomatoes.

Pizza Meat Loaf Cups

2009-08-15T10:46:00.000-07:00

1 egg, beaten
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.

Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.

Yield 1 dozen

Perfect Strawberry Cake

2009-08-15T10:44:00.000-07:00

1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup applesauce
4 eggs or 1 cup egg substitute
1/2 cup milk
1/2 cup flaked coconut
1/2 cup finely chopped pecans

1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed

Preheat oven to 325 degrees). Grease and flour a 9x13 inch pan.

In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, applesauce, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.

Peach Glazed Pork Chops

2009-08-15T10:43:00.000-07:00

6 pork chops
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix

Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.

Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.

Makes 4 servings.

Herb Rubbed Sirloin Tip Roast

2009-08-15T10:39:00.000-07:00

1 1/4 tablespoons paprika
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.

* If using table salt, cut in half.

***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.

Baked Pork Chimichangas

2009-08-13T17:56:00.000-07:00

I made these for dinner tonight and was very pleased with them! Which is good, since it made more than 30 and now I have 2 dozen going into the freezer!!! I'm excited to try the same recipe with a beef roast next time, or maybe boneless, skinless chicken. :)

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water

Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.

Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.

In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.

To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.

Hearty Chicken Enchiladas

2009-08-10T09:30:00.000-07:00

1 pound boneless skinless chicken breasts
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional

In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.

Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.

Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.

Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.

Hearty Burritos

2009-08-10T09:24:00.000-07:00

½ pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.

Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.

To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.

***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.

Vegetarian Variation: Omit ground beef.

Hamburger Rice Skillet

2009-08-10T09:21:00.000-07:00

1 pound ground beef
3 cups water
2 medium carrots, cut into 1/4 inch thick slices
1 celery rib, chopped
1 envelope onion soup mix
1 1/2 cups uncooked rice
Garlic Salt and Pepper to taste

In a large skillet, cook beef over medium heat until no longer pink; drain. stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables and rice are tender.

Foolproof Chicken

2009-08-10T09:17:00.000-07:00

1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons raspberry jam
1 (1 ounce) package dry onion soup mix

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the barbecue sauce, jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.

Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

***I use boneless, skinless chicken breasts and bake for about 40 minutes.
****Also, you can substitute with different jams, the original recipe called for plum but I didn't have any plum and found that we liked the raspberry very much.

Corn Bread Sloppy Joes

2009-08-10T09:15:00.000-07:00

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
2 pounds ground beef
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies, drained
2 envelopes sloppy joe mix
1 cup (4 ounces) shredded cheddar cheese

Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.

Yield: 6 servings.

Menu Planning

2009-08-07T12:53:00.000-07:00

Save time and money by planning ahead!

This is what works for me and my family, please share with us what works for you and yours:

I make a two-week meal plan every payday before going to the grocery store. (We get paid every other week.) I look at the calendar to see what will be going on (do we have company coming or dinner plans anywhere else, etc.) and then I make a list of dinners we want to have. (I rarely plan breakfast or lunch, I just try to keep those things stocked and we decide from day-to-day what to have.) I like to try at least 2-3 new recipes each two-week period, so I browse my cookbooks to choose which ones to try. I also like to make at least one or two recipes that can be doubled and half frozen, as well as use one or two of the already frozen meals in my freezer. I pay attention to what meals require the freshest foods and plan to have them first as I assign meals to the calendar.

As I write down what we'll be eating, I keep a running grocery list so I am sure to buy everything I need for each of the meals. Then I make a run-through of the kitchen and pantry and add more needed items to the shopping list. (Often I've started the list already by keeping a piece of paper on the fridge where I write things down as I notice we're running low on them.)

Now I have my shopping list and know exactly what we'll be eating each night for the next two weeks. Sometimes I switch up what day we have what (depending on my mood and any unexpected plans that come up) but at least I have a general plan and all the ingredients for each dish.

Easy Asparagus

2009-08-07T09:27:00.000-07:00

My friend Heather shared this with me and says her children will eat the whole pan if she lets them!

Preheat oven 500 degrees.

Place asparagus on pan, drizzle with olive oil. Sprinkle with salt and pepper.

Cook for 5-6 minutes.

Country Green Beans

2009-08-07T09:26:00.000-07:00

1 pound fresh green beans, trimmed (I usually use frozen green beans)
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Corn and Rice Medleys

2009-08-07T09:19:00.000-07:00

I have two recipes that are corn/rice medleys:

Corn and Rice Medley #1

1 cup rice
2 cups water
1 tablespoons butter
2 cups fresh corn kernels
3 - 4 green onions, sliced thinly
1/2 teaspoon white sugar
Salt and Pepper to taste

DIRECTIONS
Cook the rice and water like normal until water is absorbed and rice is tender.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, onions, sugar, and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
In a serving bowl combine cooked rice and corn mixture.

Corn and Rice Medley #2

1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive or vegetable oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese

In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.

Chicken Potato Casserole

2009-08-06T08:11:00.000-07:00

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Directions:

Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.

Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.

Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles (6 servings each).

Chicken Parmesan with Potatoes

2009-08-06T08:09:00.001-07:00

1/4 cup Parmesan Cheese (the kind you use on Spaghetti- NOT freshly grated)
1/4 cup bread crumbs (or crushed ritz crackers)
1 Tbs Parsley flakes
2 Tbs Butter
3-4 boneless chicken breasts cut in half
1 to 2 cans whole potatoes (you can use the cannery ones OR store bought)

Using a ziplock bag, combine parmesan cheese and bread crumbs and parsley. Coat chicken a few pieces at a time in the bag. Melt butter in frying pan. Place chicken in pan and brown both sides. Place whole potatoes in pan with the chicken. Sprinkle the remaining crumbs OVER the potatoes. Add the liquid from one can of potatoes to the pan. Cover and simmer for 15-20 minutes or until chicken is cooked thru.

Chicken Lasagna Roll Ups

2009-08-06T08:03:00.000-07:00

18 lasagna noodles, uncooked
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Cooking Directions

Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.

Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.

Bake 30 minutes or until heated through.

Yield: 6 servings

***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.

Vegetarian Variation: Omit Chicken

Chicken in a Pot

2009-08-06T08:01:00.000-07:00

I got this recipe from my mom. I think she cooks it in a pot on the stove or in the oven, but I usually use the crock pot.

Quantity is variable, depending on how much you want or how much you have on hand...

Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)

Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.

Serve with steamed rice or cooked pasta.

Pizza Hot Dish

2009-08-05T18:52:00.000-07:00

We just tried this tonight for the first time and really enjoyed it! It makes enough for two casseroles; one for now, one for later. Or you can just halve the recipe.

4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese

In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.

Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.

Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.

Tasty Green Beans

2009-08-05T15:54:00.001-07:00

1 package frozen French cut green beans
½ onion, chopped (sometimes I use red, sometimes I use white or yellow)
2 Tbsp butter/margarine (I like Brummel and Brown spread)
Pepper to taste
Dash of salt

Place in a covered pot, heat on medium-low for about 20 minutes.

Chicken Enchiladas

2009-08-05T15:35:00.001-07:00

I have a few recipes for chicken enchiladas, here are our three favorites. The first one is the one we use the most.

Chicken Enchilada (Recipe #1)

4 or 5 chicken breasts, cooked, and cubed
3 cans Cream of Chicken soup
1 container of Sour Cream
1 can Mild Green Chilies
1 onion, chopped
Salt and pepper to taste
16-20 Flour Tortillas
2 cups shredded cheese
1 or 2 more cans cream of chicken soup

Combine the first six ingredients. Spread in each flour tortilla, along with some shredded cheese. Place seam side down in greased 9x13 pan. Top with more cream of chicken soup and sprinkle with extra cheese, if desired.

Bake at 350 for 30-40 min.

This will make a large batch, so I freeze what I don't need to use at a later time. To use frozen enchiladas: defrost, then bake at 350 for about 45-50 minutes.

Chicken Enchiladas (Recipe #2)

1 1/2 lbs. diced and cooked chicken breasts
1 can cream of chicken soup
12. oz. sour cream
1 C. grated Cheese
1 sm. can of diced chilies
1 pakg. burrito-size flour tortillas

Mix cream of chicken soup, sour cream and cheese in a bowl. Put 1/4 of the micture in seperate bowl and set aside. Add chicken and chilies to larger micer and stir. Fill tortillas with chicken mix, roll like a burrito and line up in casserole dish. When all burritos are rolled, spread 1/4 mixture (without chilies or chicken) over the tops. Grate cheese over mixture. Cook at 350 degrees for 20 minutes or until cheese bubbles!

Chicken Enchiladas (Recipe #3)

2 Tbsp butter
¼ cup flour
2 ½ cup chicken broth
1 tsp. Dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar cheese

Melt butter in large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9 pan. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.

***I find enchilada recipes make great freezer meals. Just make sure to completely defrost and then bake as usual (or maybe just a tad longer).

Cheesy Rigatoni Bake

2009-08-05T15:29:00.000-07:00

2 pkgs (16 ounces) rigatoni or large tube pasta
4 Tbsp butter
½ cup flour
1 tsp salt
4 cups milk
½ cup water
2 cups egg substitute
32 oz tomato sauce, seasoned with Italian seasonings
2 cups shredded mozzarella cheese
½ cup parmesan cheese

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in four and salt until smooth. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. (Pepper, onion powder, garlic powder)

Drain pasta; place in a large bowl. Add egg substitute. Spoon into greased baking dishes. Layer each with tomato sauce, cheese, white sauce, and parmesan cheese.

Bake one casserole uncovered at 375 degrees for 30-35 minutes. Cover and freeze the other casserole(s) for up to 3 months.

To use frozen casserole: Thaw in fridge overnight. Cover and bake at 375 degrees for 40 minutes. Uncover, bake 10 minutes longer.

(This recipe was meant to make two 9x13 casseroles, but I find it doesn't make quite that much. In my experience, it makes one 8x8 and one 9x13 casserole, or three 8x8 dishes.)

Cheddar Beef Enchiladas

2009-08-05T15:25:00.000-07:00

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup

Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.

Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.

Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.

***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.

Sweet 'n' Sour Pork Chops

2009-08-04T17:24:00.000-07:00

We just had this for dinner tonight. It was delicious!

1 can (8 oz) crushed pineapple
1 cup honey barbecue sauce (I used a honey garlic BBQ sauce)
1/3 cup finely chopped onion
2 Tbsp chili sauce
4 bone-in pork loin chops (3/4 inch thick and 8 oz each)

In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Our half into a greased 3-pt. slow cooker. Top with the pork chops and remaining sauce. Cover and cook on low for 4 ¼ - 5 ¼ hours or until meat is tender.

***I used boneless pork sirloin chops and cooked them for about 4 ¼ hours. The chops were tasty but I think they were a little over-cooked, next time I would cook them for a shorter time.

Taco Salad

2009-08-04T16:40:00.000-07:00

½ pound lean ground beef
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional

Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.

Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.

Serve with sour cream, tomatoes, and green onions if desired.

***Cooked ground beef can be substituted with cooked cubed chicken.

Vegetarian Variation: Omit beef.

"John's" Butternut Squash Soup

2009-08-04T13:43:00.000-07:00

Submitted by Hanna Davis, the recipe comes from her brother-in-law.

INGREDIENTS

* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot or about 6 of the baby cut carrots, chopped
* 2 medium red potatoes, cubed
* 1 medium or 2 small butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* 2 level tsp of minced garlic
* 2 level tsp of garlic salt
* 1/2 level tsp of black pepper
* 1 level tsp of Italian seasoning
* 2 level Tbs of grated parmesan cheese

DIRECTIONS

1. Put squash, potatoes, onion, celery and carrots in a 2 quart container. The ingredients should fill the entire container to the top or above.

2. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 to 10 minutes or until it starts to settle in the pan.

3. Pour in the 32 ounces of chicken stock to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer 40 minutes. Add the minced garlic, garlic salt, black pepper and Italian seasoning during the simmering process and stir occasionally.

4. Transfer the softly cooked ingredients into a blender with a little bit of the soup stock. Either pulsate a few times to create a thicker soup or blend on high for awhile to create a creamier soup.

5. Pour the blended ingredients back into the pan with the soup stock, then add the grated parmesan cheese and bring the soup back to a boil. It is now ready to serve.

Apple Spice Rice

2009-08-03T09:20:00.000-07:00

Tastes GREAT with Caramel Apple Pork Chops. :)

2 Tbsp butter
2 cups rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple, peeled, cored, and diced
3 1/2 cups chicken broth

Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, and apple. Saute 3 or 4 minutes. Stir in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.

Caramel Apple Pork Chops

2009-08-03T09:15:00.000-07:00

4 (3/4 inch) thick pork loin chops (I've made as many as 6 for this recipe.)
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I use Granny Smith)

Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.

In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.

In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.

Beef Taco Lasagna

2009-08-03T09:12:00.000-07:00

Makes two 9x13 pans

18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.

Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.

To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.

Beans and Franks Bake

2009-08-03T09:08:00.000-07:00

Great for BBQ or Potluck!

2 pkgs (8 ½ ounces each) corn bread/muffin mix
1 (28 oz) can baked beans
4 hot dogs, halved lengthwise and sliced
½ pound bacon, cooked and crumbled
1 cup ketchup
½ cup brown sugar
½ cup chopped onion
2 cups mozzarella cheese

Prepare corn bread batter according to directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar, and onions. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese; top with corn bread batter.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean.

To use frozen casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover, bake 15-20 minutes longer or until heated through.

Each casserole feeds 4.

Baked Chicken with Orange Juice

2009-08-03T09:05:00.000-07:00

1 chicken, quartered or 3 lbs parts (I prefer to use boneless skinless chicken breasts)
4 tsp Dijon mustard
1/2 c. finely chopped onions
2 Tbsp unsalted butter, cut into bits
salt and pepper
1 1/2 c. orange juice
1/4 c. firmly packed dark brown sugar

Preheat oven to 375. Smear chicken with Dijon mustard. Arrange in shallow baking dish or roasting pan just large enough to hold it in a single layer (skin down if it has skin). Sprinkle pieces with onion, butter, and salt and pepper. Pour orange juice around the chicken. Bake for 30 minutes, basting once. Turn over and sprinkle with brown sugar. Bake until chicken is tender and golden- 15 to 20 minutes more.

Add more orange juice if the pan seems dry. Remove chicken to a serving platter. Pour juices into a small saucepan and boil over high heat until syrupy. Spoon sauce over the chicken and serve.

Swirled Sherbet Dessert

2009-07-30T16:05:00.001-07:00

Ingredients:
1 cup crushed vanilla wafers (about 30 wafers)
1/3 cup flaked coconut
1/3 cup chopped pecans
1/4 cup butter, melted
1 pint lemon sherbet, softened
1 pint orange sherbet, softened
Directions: In a small bowl, combine the wafer crumbs, coconut, pecans and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 10 minutes on a wire rack. Arrange scoops of sherbet over crust, alternating flavors. Cut through sherbet with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Yield: 12 servings.

http://www.tasteofhome.com/recipes/Swirled-Sherbet-Dessert?pmcode=TX971VH07M&_mid=201400&_rid=201400.190100.31366

Sand-Dollar Cookies

2009-07-27T15:37:00.000-07:00

As found in the July 2009 Friend.

1 cup margarine or butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
1/4 cup milk
3 3/4 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
slivered almonds
1/2 tsp cinnamon, mixed with 3 Tbsp sugar

Mix the margarine and sugar together in a mixing bowl until creamy. Add the eggs, vanilla, and milk, and mix until smooth.

In another bowl, mix the flour, salt, baking soda, and cream of tartar. Add the flour mixture to the margarine mixture. Mix well.

Roll dough into small balls and place them on a cookie sheet. Dip the bottom of a drinking glass in flour, and use it to press the balls of dough into circles about 1/4 inch thick. Press five slivered almonds on each cookie so they look like sand dollars. Sprinkle with cinnamon and sugar.

Bake the cookies at 375 degrees for 7 minutes.

Chocolate Peanut Sundaes

2009-07-24T08:47:00.000-07:00

Submitted by Mallory Hayford
(REALLY GOOD! Especially for chocolate and peanute butter fans.)

1 package (3.4 ounces) cook-and-serve chocolate pudding mix
3/4 cup water
3/4 cup corn syrup
1/4 teaspoon salt
1/3 cup peanut butter
1 tablespoon butter or margarine
1/2 teaspoon vanilly extract
Vanilla ice cream
Chopped peanuts, optional

Directions:
In a saucepan, combine the pudding mix, water, corn syrup and salt. Cook and stir until mixture comes to a boil. Remove from heat; stir in the peanut butter, butter and vanilla until smooth. Serve warm over ice cream. Sprinkle with peanuts if desired.

Yield: about 1-2/3 cups sauce

Chicken Pasta Primavera

2009-07-24T08:44:00.000-07:00

Submitted by Mallory Hayford

Ready in 30 minutes or less

2 cups uncooked spiral pasta
1 pound boneless skinles chicken breasts, cubed
2 garlic cloves, minced (optional)
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet (seriously a LARGE skillet), saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet; cook and stil until heated through.

Yield: 4 servings.

Turtle Cheesecake

2009-07-18T11:58:00.000-07:00

My husband is a fantastic dessert baker and this is one of my favorites that he makes.

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup Semi-Sweet Chocolate Mini Morsels

DIRECTIONS:

1. PREHEAT oven to 300 degrees F. Grease 9-inch springform pan.

2. COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

3. BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

4. BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik™ and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

***The flavor of cheesecake intensifies with time, I prefer my cheesecakes about 1-2 days old, so I usually ask Ryan to make this a night or two before we're planning to eat it.

Wild Rice Chicken

2009-07-18T11:56:00.000-07:00

(Makes 8 servings, I use 4 now and freeze 4 for later.)

2 pkgs long grain wild rice mix
8 chicken breast halves
Red Pepper, chopped
1 Tbsp butter

Cook pepper in butter in a sauce pan until pepper is tender. Continue to cook the rice per package instructions in the same sauce pan.

Meanwhile, spray frying pan with Pam and cook chicken for 10 minutes on each side.

Serve chicken and rice together. Place remaining chicken in a casserole dish sprayed with Pam. Top with remaining rice. Cover and freeze for up to 3 months.

To use frozen: Thaw in fridge. Cover and bake at 350 degrees for 40 minutes or until heated through.

Speedy Layered Chicken Enchilada Pie

2009-07-17T12:59:00.000-07:00

1 package flour tortillas for burritos (8 tortillas)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
1 can (15 oz) black beans, drained, rinsed
1 can (19 oz) hot enchilada sauce
1 cup frozen corn, thawed
1 cup Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired

1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
3. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
4. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

***I have found that I don't need to cut all of the tortillas, and I also don't use them all. I think it mostly depends on the size of your baking dish.

Spaghetti Diablo

2009-07-17T12:57:00.001-07:00

One of my VERY FAVORITES!!!

2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese

Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.

***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D

Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.