Queens of the Kitchen

Vegetable Not-sagna

2011-08-17T00:04:00.000-04:00

From Lauren's Kitchen

8 oz. curly whole wheat pasta
8 oz. frozen spinach
2 medium zucchini
1 medium onion
1 red bell pepper
3 cloves garlic, minced
2 tbsp butter
3 tbsp EVOO, divided
2 rounded tbsp whole wheat flour
1 cup veggie broth
1 cup milk
1/4 tsp. nutmeg
1 1/2 cups part skim ricotta cheese
Parmesan cheese
1 tsp. basil

Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan. Cook 2 to 3 minutes, then chop onions & bell pepper and add to the pan. Season the vegetables well with salt and pepper. When the onions are tender, about 5 minutes, add defrosted/drained spinach, separating into small bits as you handle it and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.

Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.

Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated parmesan cheese.

Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Top with basil & salt & pepper. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

Crockpot Chuck Roast

2011-08-16T23:52:00.000-04:00

I combined a couple different recipes from the Whole Foods website.

1.25 lb grass-fed chuck roast
3 cloves garlic, minced
1.5 tsp dried rosemary
Salt & pepper, to taste
3 tsp. olive oil
5 medium potatoes, quartered
1 lb. baby carrots
1.5 large yellow onions, cut into chunks
1/2 cup vegetable broth
1/2 cup red wine

Combine the garlic, rosemary, & salt & pepper on a plate. Dredge the roast on both sides through the mixture, coating both sides with the seasoning. Heat oil in a skillet over medium-high heat. Brown on all sides, for about 3 minutes each. While meat is browning, put carrots, potatoes, and onions in the crockpot. After meat is finished browning, put on top of vegetables in the crockpot. Add a bit of water to the pan to get all the burnt seasoning out & pour it over the meat in the crockpot. Pour the vegetable broth and red wine over the top and cook on low for 7-8 hours. Plate the vegetables and the roast and pour the juices over the top.

This was really good, but it was even better leftover the next day...

Crab Cakes

2011-07-08T14:32:00.000-04:00

These are super easy and delicious!

Adapted from this recipe over at Meals & Miles

8 oz. lump crab meat
1 egg
1 cup Asian Panko breadcrumbs
1 T. mayo
2 T. spicy brown mustard
1/2 t. honey
1/4 cup finely chopped green onion
2 t. lemon juice
2/3 cup corn
chili powder, black pepper, basil, and oregano to taste

Mix it all up in a medium-sized bowl, form into patties, and cook in a little oil on the stove. I cooked them over medium heat for about 2 minutes on each side. This made 6-8 good sized cakes. I served them over a bed of greens with balsamic vinegar, olive oil, and a bit of salt & pepper. Perfection!

Roasted Sweet and Sour Tofu with Peanut Soy Noodles and Veggies

2011-04-16T11:40:00.000-04:00

From Veggie by Season

1 brick of extra firm tofu, drained and diced
5 oz. Barilla plus thin spaghetti
1 red bell pepper, sliced
3 scallions, sliced
1 6 oz. bag snap peas
2 carrots, peeled and shredded

For marinade:
2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 tbsp. honey
1 tbsp. thai chili paste

For pasta sauce:
1 tbsp. creamy peanut butter
3 tbsp. light soy sauce

Whisk together soy sauce, vinegar, honey and thai chilie paste. Toss tofu in mixture, refrigerate for 30 minutes to a few hours.

Preaheat oven to 450 degrees. Bring a large pot of water to a boil.

Line a baking sheet with foil, spray with nonstick spray. Place tofu on the baking sheet, and roast for 15 minutes, tossing a few times to brown all over.

In a large mixing bowl, combine soy sauce and peanut butter, whisk until smooth. Add veggies.

Add pasta to boiling water, during the last minute add snap peas. Drain & immediately add to bowl of veggies & sauce.

Plate, top with tofu cubes.

OMG guys.... this was a-maz-ing!!! Make it immediately... You won't be sorry!

Supreme Pizza Quinoa Casserole

2011-04-08T13:33:00.001-04:00

Adapted from Ashlee's recipe at Veggie by Season

2 14-oz cans vegetable stock
2 cups quinoa
24 oz. frozen 3 pepper & onion blend
3 garlic cloves, minced
1 15 oz. can tomato sauce
1 1/2 cups cottage cheese
3/4 cup shredded mozzarella, divided
1/4 cup grated parmesan, divided
1 tbsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seeds, crushed
1/2 tsp. crushed red pepper flakes
Salt and pepper, to taste

Preheat oven to 350*. Bring stock to a boil in a pot. Add quinoa to vegetable stock, stir and turn to simmer. Cook for 20 minutes or until stock is absorbed, stirring every few minutes. Heat a saute' pan over medium heat, add 1 tbsp. olive oil. Add peppers, onions and garlic, stir and saute' for 7-8 minutes, until liquid is cooked out and vegetables begin to caramelize. Remove from heat.

When quinoa is cooked, add tomato sauce, cottage cheese, half of the mozzarella and parmesan, basil, oregano, fennel, crushed red pepper flakes, and season with salt and pepper to taste. Add vegetables from pan & stir well.

Pour into a casserole dish, sprinkle with remaining cheese. Bake for 30 minutes, until cheese is golden and casserole is bubbly.

This was good the first day & absolutely delicious the second day. Add whatever pizza toppings you like best. Enjoy!

Tortilla Quiche

2011-04-08T13:02:00.000-04:00

Idea from Meals & Miles

I had some leftover veggies from my general tso's tofu & wanted them not to go to waste. Put in whatever ingredients you have on hand!

2 whole wheat tortillas
4 eggs
1/4 cup milk
mixed veggies (about a cup)
pinch of salt & pepper
salsa

Spray a pan with nonstick cooking spray. Place the two whole wheat tortillas to cover the entire bottom & sides of pan (use more tortillas if needed). Put veggies down on top of the tortillas. In a separate bowl, beat eggs with a bit of milk & whatever seasoning you use & pour mixture over veggies. Bake at 350* for 30 minutes. Serve with salsa.

Campbell meals 4/10-4/17

2011-04-08T12:46:00.000-04:00

Sunday
fajitas

Monday
stuffed peppers

Tuesday
sweet & sour tofu

Wednesday
mexican lasagna

Thursday
leftovers

Friday
supreme pizza quinoa casserole

Saturday
leftovers

Scheduled vs. Actual

2011-04-08T12:35:00.001-04:00

Sunday
scheduled: breakfast - french toast; dinner - zucchini & chickpea ratatouille
actual: french toast for bfast, & a late lunch & snacks & light leftovers for dinner

Monday
scheduled: general tso tofu
actual: zucchini & chickpea ratatouille (I had already made it Sunday!)

Tuesday
scheduled: supreme pizza quinoa casserole
actual: general tso tofu

Wednesday
scheduled: mexican lasagna
actual: lasagna toss

Thursday
scheduled & actual: leftovers

Friday
scheduled: stuffed peppers
actual: tortilla quiche (recipe to follow soon!)
Saturday
scheduled: leftovers (we are going to a picnic so we probably won't need a huge meal)

I posted this to show that I am no pro at menu planning. Obviously I changed the meal plans quite a bit this week. I realized that I had ingredients that would go bad if I waited to use them, so I changed things up a bit.... Eventually I'll get better at this! I consider it a HUGE success that we eat every meal at home these days.... In IN, we ate the majority of our meals out!

General Tso's Tofu

2011-04-06T11:02:00.001-04:00

Adapted from this recipe over at Veggie by Season

1 block of extra firm tofu, pressed and cubed in 1" pieces
1 tsp. olive oil
2 medium carrots, peeled and sliced thinly
12 oz. frozen broccoli
12 oz. frozen snow peas
1 15 oz. can of corn

sauce:
3 garlic cloves, minced
1 scallion, minced
1/4 c. soy sauce
1 tbsp. rice wine vinegar
1/2 tbsp. apple cider vinegar
1/2 tbsp. water
1 tsp. olive oil
1 tbsp. brown sugar
1 tsp. hot sauce (I used Louisiana Hot Sauce)
1 heaping tsp. cornstarch (I used whole wheat flour because it's what I had)
10 Japones chilies

Optional: the original recipe called for sesame oil instead of olive oil but sesame oil is 1) expensive & 2) I never use it, so I subbed out olive oil. But I read several places that if you want to get the sesame flavor, just roast sesame seeds with olive or vegetable oil & add that.

Directions:
Place tofu in a press, set aside for 5 minutes. (I pressed mine 3 times for several minutes each & it still could've used more pressing.)

Steam vegetables for ~10 minutes.

In a small dish, whisk together all sauce ingredients except chilies.

Heat a wok over medium-high heat.

Add 1 tsp. oil and tofu & toss to sear the outside.

Whisk sauce mixture again (make sure to get cornstarch [flour] if it settles to the bottom), pour over tofu, toss in chilies.

Use a spatula to gently mix tofu and sauce, bring to a simmer and turn to low heat.

Simmer for a couple minutes, sauce will thicken quite a bit.

Spoon vegetables into bowl, spoon tofu and sauce mixture over top. Serve with rice.

Serve immediately.

Umm, why have I never tried tofu before?! This was a delicious meal. Drew was super opposed to the idea of tofu but he even loved it! This will become a regular dish at our house!

Campbell Meals 4/3-4/9

2011-04-03T13:02:00.002-04:00

Sunday
breakfast - french toast
dinner - zucchini & chickpea ratatouille

Monday
general tso tofu

Tuesday
supreme pizza quinoa casserole

Wednesday
mexican lasagna

Thursday
leftovers

Friday
stuffed peppers

Saturday
leftovers (we are going to a picnic so we probably won't need a huge meal)

Vegetable Stock

2011-03-29T20:01:00.000-04:00

From Martha Stewart Living, April 2011 Issue

2 leeks, white & pale green parts only, cut into 1-inch rounds, rinsed well
2 carrots, cut into 1-inch rounds
1 small onion, cut into 1-inch pieces
3 garlic cloves
8 cups water
5 flat-leaf parsley sprigs
2 thyme sprigs
1 dried bay leaf
2 teaspoons whole black peppercorns, crushed

1) Cook leeks, carrots, onion, & garlic, covered, stirring occasionally, in a medium saucepan over medium heat for 10 minutes.
2) Add water, parsley, thyme, bay leaf, & peppercorns. Raise heat to high. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Pour through a cheesecloth-lined strainer; discard solids.

Quinoa Stuffed Poblano Peppers

2011-02-17T21:11:00.000-05:00

4 poblano peppers-cut length ways
3/4 c uncooked Quinoa
1 1/2 c water
1 diced onion
1 bell pepper (I used half red and half orange)
1 jalepeno
2 garlic cloved
2 c tomato juice
1 c cheese

Preheat oven to 400
Cooked the Quinoa in the water, set aside.
Sautee the onions, peppers, and garlic in a 1 T oil. (I added cumin, pepper, and red pepper flakes)
Combine quinoa and onion mixture and put in poblanos shells and place in oven safe 9 X 13
Pour tomato juice around peppers in the pan and place cheese on top of peppers.
Bake 20 minutes and when served pour tomato juice on top

-This was AWESOME! It served us for 3 meals. I've been using the left over Quinoa mixture as a side dish.

Feb 14-18

2011-02-17T21:00:00.000-05:00

Oh Joey, you talked me into it! You always do! :)

Monday-Quinoa stuffed poblano peppers

Tuesday-Leftover peppers, panko crusted pork chops

Wednesday-Leftovers and salads

Thursday-Leftovers

Friday-Mexican

I work this weekend so it's whatever Brandon fixes
I will try to better plan my menus from now on.

Campbell Dinners 2/15-2/21

2011-02-15T20:27:00.003-05:00

It really helps me when I see other people post their weekly menu's... Gives me new ideas of what to make & such. Helps keep things fresh around this household. So, if you plan your meals, please do post them so we can copy! :) I'm really excited because a new perk of D's job is that he gets lunch every day, so that is quite a few groceries that we won't be needing now. Woo!!!

Tuesday
leftovers from V-day

Wednesday
Roasted bell peppers, onions, & asparagus & pasta w/ marinara

Thursday
Fried Rice

Friday
BBQ chicken pizza

Saturday
bfast - fried potatoes, eggs, toast
dinner - potato soup

Sunday
bfast - cinnamon rolls
dinner - crockpot chicken alfredo

Monday
bfast - ham & cheese quiche
dinner - lasagna toss

Fried Rice

2011-02-15T20:03:00.000-05:00

2 cups of rice
2 eggs
1-2 cups of mixed veggies, chopped
1-2 cups of diced ham
ketchup

I cook the rice in our rice cooker. Then in a wok or large skillet over medium-high heat, put the veggies & ham in & then crack the eggs & scramble them in for just a minute before adding the cooked rice. Then add ketchup to taste. It's really that simple. Drew thinks this needs to be a staple in our weekly menu, & because it's so cheap & easy, I agree! :-)

Puppy Cake

2011-01-23T12:28:00.001-05:00

Peanut Butter-Pumpkin-Carrot-Oat Dog Cake from Ashlee at Veggie by Season

1 cup canned pumpkin puree
2 eggs
1/2 cup milk
1/3 cup peanut butter
1 cup shredded carrots
2 tsp. baking powder
1 cup rolled oats
1 cup whole wheat flour
1/2 cup plain yogurt (as icing)

Preheat oven to 350 degrees.
Line a cake pan (I used 2-6" pans, or 1 9") with parchment.
Add pumpkin, eggs, milk and peanut butter to a mixer, mix until smooth.
Add carrots, baking powder, oats and flour, mix until just incorporated.
Pour into cake pan, place in the oven.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack until room temperature.
Spread with yogurt, serve!

I made this last year for Charlie's first birthday & he loved it. I always look for the recipe & have a hard time finding it so I thought I'd move it here. :-)

Peanut Butter & Pumpkin Puppy Treats

2011-01-23T12:16:00.000-05:00

2 1/2 cups whole wheat flour
2 eggs
1/2 large can (29oz. can) pumpkin
2 tablespoons peanut butter
1/2 teaspoon ground cinnamon

1. Preheat oven to 350*.
2. Whisk together the flour, eggs, pumpkin, peanut butter, & cinnamon in a bowl. Dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Use cookie cutter to cut shapes. Place on greased cookie sheet.
3. Bake in preheated oven until hard, about 40 minutes.

Charlie & Suzie absolutely LOVE these. We made them because we are out of treats for them & because we celebrated their birthdays. The recipe made 32 medium-sized treats + one extra extra large cookie. Cheap, easy, & the pups love 'em!

Taco Seasoning

2010-10-09T10:25:00.000-04:00

We were out of the little Kroger packets of taco seasoning last night & I remembered seeing this recipe here. We used it & actually made fajitas w/ it - it was delicious & I won't buy the packets of seasoning again!
1 1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp red pepper
1/4 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder

BBQ Chicken Pizza

2010-08-08T20:25:00.000-04:00

1 can Pillsbury pizza dough
1 pkg shredded Mexican cheese
1-2 chicken breasts
your favorite BBQ sauce

Spread pizza dough on cookie sheet & bake for about 8 minutes. While dough is baking, cook chicken on grill or skillet until mostly cooked. Spread BBQ sauce over the top of the dough & top with chicken & cheese & put back oven until cheese is brown & bubbly.

Tiramisu

2010-08-08T20:20:00.000-04:00

For 6

Eggs (3 yolks & 2 whites)
Sugar (4 tbsp)
Mascarpone cream (1 cup + 1 tbsp)
Coffee (just a pot - enough to soak all of the lady fingers in it - make it strong for best flavor)
Savoiardi (300 grams - lady fingers)
Sour Cocoa (to taste - for the top)

Whip the yolks with the sugar, add mascarpone cream & mix well. In a different bowl, mix the egg whites until thick enough to stand alone (merengue-like), then add them to the first mixture. Soak each cookie in cold coffee & then lay them in a casserole dish. Between each layer, put the cream abundantly. Decorate the top with cocoa powder & refrigerate 3-4 hours before serving.

This recipe comes directly from Italy. It is copied from my friends' Italian student companian. It is the best Tiramisu you'll ever have! I remember when Chiara first made it for us - so good. I've since made it a couple of times & it is so delicious. I had it on paper & thought I better share it electronically so I can keep track of it! :) Enjoy!!!

Herb & Garlic Fettucini Alfredo

2010-08-08T20:13:00.000-04:00

1/2 cup butter
2 cloves garlic, minced
1/2 cup parmesan
1/4 cup half & half
1/2 tsp salt
1/8 tsp pepper
1 tsp oregano
1 tsp basil

Simmer butter & cream over medium heat for 2 minutes; add garlic & saute for 2 minutes. Add the rest of the ingredients & then add parmesan at the end & cook for about one more minute. Serve immediately.

Shrimp and Corn Chowder

2010-03-23T21:10:00.001-04:00

(from Spark Recipes)
1 T butter
1 medium onion diced
1 can Reduced Sodium Chicken Stock
4 medium potatoes cubed
1 can creamed corn
1 can corn
3 T ground pepper
1 lb frozen shrimp
1 can diced mild green peppers
1 T crushed red pepper

Melt butter over medium heat and sautee onions.
Add chicken broth and potatoes. Bring to a boil and then simmer for approximately 15 minutes While simmering, run frozen shrimp undercold running water until fully thawed and remove tails. Then add shrimp to pot for 5 minutes. Then add remaining ingredients.

Makes 6 servings. 266 calories per serving.

WE LOVED THIS!!! I can't follow a direction so I put in 6 potatoes, a box of chicken stock, and two cans of corn AND CRAB MEAT (it was on sale). We also added a lil cheese and cajun seasoning and it was perfect. I'm always looking for ways to make recipes better so next time I will not put shrimp in it (it's too chewy the next day). This made 7 servings for us, but I have a big eater on my hands.
I can't wait to make this again. The bad things is it is high in carbs, but seriously I may eat this daily. HA!

Healthy Slow Cooker Jambalya

2010-03-21T18:42:00.001-04:00

(from SparkRecipes)

1 pkg Turkey Smoked Sausage, browned
1 Cooked chicken breast, chopped
1.5 C onion, chopped
1 C Green pepper, chopped
1 C Red pepper, chopped
1.5 C Celery, chopped
2 Cloves garlic, chopped
1 Bay Leaf
1 tsp Dried Thyme
2 tsp Cajun Seasoning
1/4 tsp cayenne pepper

Put all in a slow cooker on high for 2-3 hours or low 3-4 hours. Serve over brown rice.

Makes 4, 1 1/2 cup servings.
This was super good, but a little time consumming with chopping everything. I can't follow a recipe for the life of me so I used an orange pepper instead of green, put more garlic in it, and cooked it in a electric skillet. I had to add about 1 cup of water to it, but besides that it was super easy. If I do it in a crock pot I would add liquid there to because I was everything to soak up the flavors. I served over white rice (because it's all I had). I hope you enjoy it. It makes about 3 servings for us.
I think next time I will use kielbasa instead!

The best part is it only has 232 calories in the jambalya, but that's not including the rice.

Spicy Black Bean Burger

2010-02-27T08:40:00.001-05:00

2 - 15 oz. cans of black beans, drained & rinsed well
1/2 large green pepper
1/2 medium onion
10 baby carrots
1 large clove garlic
1 tsp cumin
1 tsp chili powder
1 egg
1/4 cup bread crumbs

Combine the green pepper, onion, carrot, & garlic in a food processor & pulse until diced & well combined. Drain of excess liquid. In medium/large bowl, put the dried black beans & mash with fork to make a paste. Add the rest of the ingredients and mix well. Line a baking sheet with parchment & bake at 350* for 40 minutes or until edges are crisp.

This made 6 large patties. I ate one & froze the rest so I now have 5 more meals waiting for me in the freezer! Can't beat that! It was a lot better than I expected, & I just added a little sea salt to it to make it a tad more flavorful. Next time I think I'll eat it with salsa & plain greek yogurt. Mmm! :)

Green Monsters!!!

2010-02-27T08:37:00.001-05:00

Ok girls, I'm introducing you to the green monster movement! I have now been having a GM for breakfast every day for about 2 weeks now & they are amazing. I always thought the same thing I'm sure you're thinking now... Spinach in a smoothie?! BUT... combine it with things you love: your favorite fruits, juices, yogurts, etc. & you won't even taste the spinach. This is an awesome way to get a full serving of fruits & veggies!!!

My recipe:

1 large handful + another smaller handful of raw baby spinach

1 cup almond milk

1 pkg of greek yogurt

1 cup of fruit

Combine it all in a food processor or really good blender/juicer & voila!

I have used both frozen & fresh fruit & both are good. I have used blueberries, strawberries, mango, pineapple, & banana. Everything is good and I promise you cannot even taste the spinach! An awesome way to start the day, or refuel any time of day! :)

Applesauce Oatmeal Muffins

2010-01-23T11:12:00.002-05:00

From SparkPeople

1 cup old fashion rolled oats
1 cup milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup applesauce
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp sugar
raisins or nuts (optional)

Soak the oats in milk for about an hour. Preheat oven to 400*. Spray muffin pan with cooking spray (I used paper cups and still sprayed and had some stickage). Combine oat mixture with applesauce and egg whites & mix until combined. In a separate bowl measure & whisk the dry ingredients together. Add wet ingredients to dry & mix until just combined. Add nuts or raisins if desired. Do not overmix the batter or the muffins will be tough. Spoon muffin mixture into pan. Combine the cinnamon and sugar and top each muffin w/ some of the mixture. Bake for 20-25 minutes or until done. Remove from pan, cool & enjoy. These can be frozen & reheated in the microwave for a quick breakfast.

These are pretty good for a healthy breakfast. Next time I will definitely add some nuts for some texture. Enjoy!

Crockpot Chicken Alfredo

2009-12-29T12:44:00.001-05:00

1 can cream-of-anything soup
1/2 cup chicken broth
frozen chicken pieces
packet of Italian salad dressing mix
2 cloves minced garlic
block of cream cheese (to add later)

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted. Serve over pasta.

So easy & so, so good!

Ham & Cheddar Quiche

2009-12-27T11:25:00.002-05:00

From Gooseberry Patch Co's Christmas in the Country

9-inch pie crust
1 c. cooked ham, diced
1 c. shredded cheddar cheese
2 eggs
1/2 pt. half-and-half
1 t. onion powder
1/2 t. salt
1/8 t. pepper

Line unbaked pie crust with aluminum foil; bake aqt 400* for 5 minutes. Remove foil & bake an additional 5 minutes. Arrange ham & cheese in crust, set aside. Whisk together eggs, half-and-half, onion powder, salt, & pepper; pour over cheese. Cover edges of pie crust with foil B& bake at 400* for 35-40 mihnutes, until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting/serving.

This is the most delicious, easy breakfast EVER! It is supposed to serve 6 but Drew & I finished the entire thing ourselves on Christmas morning! Hope you enjoy it as much as we did! :)

Southwestern Chicken

2009-12-13T19:28:00.003-05:00

from Fix It & Forget It: Slow Cooker Magic by Southern Living at Home

2 15.25 oz cans corn, drained
15 oz can black beans, rinsed & drained
16 oz jar of chunky salsa, divided
6 boneless, skinless chicken breast halves
1 cup low-fat shredded cheddar cheese

1. Combine corn, black beans, & 1/2 salsa in slow cooker.
2. Top with chicken. Pour remaining salsa over chicken.
3. Cover & cook on high 3-4 hours or on high 1 hour then on low 5-6 hours.
4. Sprinkle with cheese. Cover 5 minutes for cheese to melt. Serve over rice, if desired.

I only used 3 boneless chickens because they were from Sam's & they were HUGE. I started with frozen chicken & frozen corn, so mine took a full 4 hours on high, but it was delicious & so easy!

Pumpkin Oatmeal

2009-11-28T11:19:00.003-05:00

I made pumpkin cheesecake for Drew, my Mom & Dad, Grandma Ruth, & Fr. Thom for Thanksgiving. I wanted to use the rest of the can of pumpkin, so I made this. It was delicious & a great start to a fall morning!

2 cups old-fashioned oats
3 cups milk
1/2 cup canned pumpkin
1/8 tsp cinnamon
1 1/2 tbsp brown sugar

Bring milk to a boil in a medium saucepan. Stir in oats and cook on a medium heat for about 5 minutes. Add pumpkin and spices and stir until heated through. Makes 4 servings.

Sweet Potato Casserole

2009-11-28T11:13:00.002-05:00

4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

Topping:
1/2 cup Corn Flakes, crushed
1/2 cup chopped pecans
1/2 cup brown sugar
3/4 stick butter, melted

Chop just the very ends off of each sweet potato. Bake at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 9 x13-inch baking dish.
Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over the top of the casserole. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.

I was in charge of sweet potato casserole this year for Thanksgiving and I combined recipes from several sources to get this delicious dish. Enjoy!

Chicken Breasts Dijon

2009-10-14T20:20:00.003-04:00

From Southern Living - Light & Easy Comfort Food

1/3 cup dry breadcrumbs
1 tbsp grated Parmesan cheese
1 tsp tried Italian seasoning
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbsp Dijon mustard
4 (4 oz) skinless, boneless chicken breast halves
1 tsp olive oil
1 tsp reduced-carlorie stick margarine

1) Combine first 6 ingredients in a shallow bowl or pie plate, stir well. Brush mustard over both sides of chicken; dredge in breadcrumb mixture.
2) Heat oil & margarine in a large nonstick skillet over medium-high heat. Add chicken, and cook 6 minutes on each side or until done.

White Chicken Chili

2009-10-11T21:02:00.002-04:00

A friend at work gave me this recipe... So easy & so good! Seriously it took <10 minutes!

2 cans chicken, drained
1 large can Great Northern Beans
1 jar salsa (we used homemade and about 8-10 oz.)
24 oz chicken broth
1 tbsp cumin
2 cups shredded colby jack cheese

*put broth & cheese in soup pot or crock pot then add all other ingredients - heat thru making sure cheese is melted - serve w/ sour cream & tortilla chips & enjoy!

Buffalo Chicken Soup

2009-09-13T14:24:00.002-04:00

2 cups cooked chicken (about 3 medium breast)
2 cups celery (about 3 stalks)
4 medium potatoes, diced and cooked
1/4 cup butter
1 medium onion, diced
1/4 cup flour
3/4 cup milk
3 cups water
1/4 cup buffalo sauce
1 1/2 cups cheddar cheese

Place the onion, celery, and butter in a large sauce pan and saute until the onion is clear. Add the flour and mix. Add the milk and water and stir. Add the chicken, potatoes, buffalo sauce, and cheddar cheese. Simmer until the cheese melts. Add salt and pepper to taste and garnish with sour cream or mozzarella cheese.

WOW-we loved this recipe. Brandon says it's his favorite soup now.
Instead of the celery I just added some celery seed. The original recipe did not call for potatoes, but they were the perfect addition. We also put about 1/3 cup of buffalo sauce.
it turned out great. It was like a cheesy, spicy potato soup with chicken.

Zucchini Muffins

2009-08-04T17:51:00.003-04:00

3 cups grated fresh zucchini
2/3 cup melted butter (or 1 cup vegetable oil)
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
3 cups whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)

1) Preheat the oven to 350°F. In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter (or oil). Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, if using.
2) Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about ~30 minutes. Allow to cool in muffin pan for ~5 minutes. Remove muffins from the tin let cool another 20 minutes.

This was so, so, so good! It made about 16 muffins (plus a baby one) and they were a big hit. Can't beat all that fiber, either! Hope you enjoy them as much as we did!

TexMex Summer Squash Bake

2009-08-04T17:44:00.002-04:00

2 pounds summer squash, roughly chopped (about 10 cups)
1 small finely chopped yellow onion
1 4-oz can chopped green chiles
1 4 1/2-oz can chopped jalapenos, drained
1/2 teaspoon salt, or to taste
2 1/4 cups grated extra-sharp Cheddar cheese, divided
1/4 cup whole wheat flour
3/4 cup mild salsa
4 green onions, thinly sliced, for garnish

1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.3. Bake the casserole until it is bubbling and the squash is tender, ~35. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, ~ 30 minutes. Sprinkle with green onions.

Broccoli Bake

2009-08-04T17:38:00.002-04:00

6 oz uncooked whole wheat pasta (we used spirals)
4 cups chopped fresh broccoli
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of mushroom soup
1/8 cup fat-free milk
1 cup mushrooms (can use fresh or canned)
1 small onion, finely chopped
1 tsp salt
1/2 tsp pepper
1 cup shredded reduced fat cheddar cheese, divided
1/8 cup sunflower kernels

Boil pasta according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until pasta is tender; drain.

In a large bowl, combine soup & milk. Stir in mushrooms, onion, salt, pepper, & 1/2 cup cheese. Add pasta & broccoli; mix well.

Transfer to a 6x8 baking dish coated w/ nonstick spray. Cover and bake at 350 for 30 minutes. Uncover, sprinkle w/ sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

This turned out really tasty. I was about a half cup short on broccoli but had some cauliflower so I used about a 1/2 cup of that, too. I was sparse in using the sunflower seeds, because I wasn't sure I'd like the flavor but it added a really great flavor and crunch. It was pretty quick & easy too. Enjoy.

Italian Beef or Chicken

2009-07-16T23:47:00.002-04:00

Chicken or Beef
Italian Dressing Mix
Peppercini's, cut in half

Put all ingredients in the crockpot, turn on for 8-10 hours on low or 4-5 hours on high.

It is that simple.

With Chicken I use probably 4-5 large chicken breast, frozen, with 2 packets of dressing.

With Beef I put a large roast (5lb-7 lbs) or steaks, frozen, with 3 packets of dressing in the pot.

We serve on tortillas with shredded cheese.

I love this because it is so easy and you can serve it with anything. It will last us maybe 2 days because you just can't get enough.

Crockpot Taco Soup

2009-07-16T23:36:00.003-04:00

1 can pinto beans
1 can kidney beans
2 cans corn
1 large can diced tomoatoes
1 can diced tomatoes with chilis
1 packet taco seasoning
1 packet rach dressing mix
2-3 cooked, shredded chicken breast (if desired)
shredded cheese
sour cream

Cook the chicken and shredd with two forks (that's easiest for me).
In the crockpot place all ingredients except for the cheese and sour cream.
Cook on low for 8-10 hours or high for 4-5 hours, the longer, the better!
Top your bowl with cheese and sour cream, if desired.

We loved this. I think next time I may put in about 3 cans of tomatoes with chilis or an additional can of chilis. It was really thick and a little spicy, but not too spicy for me. Of course Brandon wanted a little bit more spice. It was low carbs besides the corn and we ate on it for two nights. We will be making this often!!!

Beer Can Chicken

2009-07-15T20:04:00.005-04:00

Ingredients:
1 whole 4-5 lb chicken
1 12 ounce can beer
2 cloves garlic, minced
2 springs fresh rosemary
2 tsp olive oil
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
juice of 1 lemon

For rub:
1 tsp coarse salt
1 tsp fresh rosemary, chopped
1 tsp dried thyme
1/2 tsp freshly ground black pepper
zest of one lemon

Combine all rub ingredients in small bowl and set aside. Remove neck & giblets from chicken. Sprinkle rub all over inside and outside of chicken. Open can of beer and drink or discard 1/4-1/2 of it. Place all ingredients in beer can. Make sure to pierce extra holes in the top of the can and then place the chicken on top of the can. Place on cookie sheet and grill 30 minutes or until chicken reaches 170 degrees.

Update 1/1/10 - apparently this can also be done in the oven. Bake at 350* for about 2 hours, or until the thigh meat reaches 170*. If top starts browning too much, tent with foil.

This is my favorite summer recipe. We chopped up onions, zucchini, potatoes, peppers, esparagus and tossed them in olive oil with salt & pepper and put them on the cookie sheet about 15 minutes w/ the chicken and it is DELICIOUS!!!! Hope you enjoy as much as we do! :)

Chip Dip

2009-04-04T17:24:00.003-04:00

I adapted this from a recipe I found my boss's Weight Watchers booklet... It was delic!

1 avocado
juice of 1/2 lemon or lime
1 can corn
1 can black beans, rinsed
1 bundle green onions
3 tbsp fat free sour cream
3/4 cup medium or hot salsa
1 tbsp apple cider vinegar

In a medium bowl, mix together the sour cream, salsa, & vinegar until creamy & well blended. Dice the avocado and squeeze a lemon or lime over it (the juice keeps the avocado from browning so quickly). Chop the onions and add all ingredients to the salsa mix. Mix until all the veggies & beans are well coated and serve with tortilla chips.

Delicious & healthy! We had some corn that we had cut off the cob last year & froze, so I used that instead of a can of corn... It was SO GOOD! I will definitely be making this again in the near future... it is a perfect snack or even great for a light lunch!

Mexican Lasagna

2009-04-04T17:15:00.003-04:00

Source: Woman's Day, April 14, 2009 issue

2 tsp olive oil
1 1/2 cups chopped onion
1 lb zucchini, diced
2 1/2 tsp. ground cumin
1 can (14.5 oz) diced tomatoes with chiles
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
5 large whole wheat tortillas
1 1/4 cups shredded reduced-fat Cheddar
garnish: fat free sour cream

1. Heat oven to 400. Coat a 3-qt round baking dish w/ nonstick spray.
2. Heat oil in large nonstick skillet over medium-high heat. Add onion and saute 5 minutes. Add zucchini and cumin, and saute 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn, and enchilada sauce; bring to a simmer. Remove from heat.
3. Put 1 tortilla in baking dish. Top with 1 1/2 cups zucchini mixture; sprinkle with 1/4 cup cheese. Repeat layers 4 times.
4. Cover with foil and bake 20-25 minutes until bubbly around edges and cheese is melted. Cool for 5 minutes before cutting & serving.

Zucchini & Chickpea Ratatouille

2009-04-04T16:39:00.003-04:00

Source: Family Circle, April 2009 issue

2 medium-sized zucchini, quartered lengthwise & cut into 1/2 inch pieces
1 large red pepper, cored, seeded, & cut into 1/2 inch pieces
4 tbsp olive oil
4 cloves garlic, finely chopped
2 cans (14.5 oz each) Italian seasoned diced tomatoes
1 can (15.5 oz.) chickpeas, drained & rinsed
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper flakes
3 cups cooked brown rice

1. Heat oven to 425.
2. Coat a baking sheet with nonstick cooking spray. Add zucchini and red pepper, toss w/ 1 tbsp olive oil. Bake at 425 for 30 minutes or until tender.
3. Heat remaining 1 tbsp oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds to 1 minute. Stir in tomatoes and cook for 5 minutes, stirring occasionally. Add zucchini, peppers, chickpeas, salt, pepper, & red pepper flakes. Cook an additional 5 minutes, stirring occasionally. Serve with cooked brown rice.

Taco Pasta

2009-04-04T16:33:00.003-04:00

Source: Family Circle, April 2009 issue

1 lb wagon wheel-shaped pasta (whole wheat!)
1 can (15 ounces) great northern beans, drained & rinsed
1 can (14.5 ounces) stewed tomatoes (no salt added)
1 can (10 oz) mild enchilada sauce
1 tsp hot chili powder
1/2 tsp ground cumin
1/4 tsp salt
1 pkg (12 oz) soy crumbles
1 cup reduced fat sharp cheddar cheese

1. Cook pasta following package directions. Drain & return to pot.
2. While pasta is cooking, prepare sauce. In a large skillet, stir together beans, tomatoes, enchilada sauce, chili powder, cumin, & salt. Break up tomatoes with a wodden spoon. Simmer over medium heat for 3 minutes, stirring occasionally.
3. Stir the sauce into pot w/ pasta. Add half of the cheese, and stir to blend.
4. Spoon pasta into a large serving bowl and sprinkle remaining 1/2 cup cheese over the top.

Tropical Pizza

2009-04-04T16:27:00.004-04:00

Source: Family Circle, April 2009 issue

1 large whole wheat Boboli pizza crust
1 cup pineapple mango salsa
1 cup shredded Monterey jack cheese
1/2 cup shredded Swiss cheese
1/2 green gepper, seeded & thinly sliced
1/2 red pepper, seeded & thinly sliced
1/2 small onion, peeled & thinly sliced

1. Heat oven to 450.
2. Place pizza crust on a large baking sheet. Spread 2/3 cup of the salsa over the crust. Sprinkle the cheeses over the salsa & scatter the veggies over the top.
3. Bake at 450 for 10-12 minutes or until heated through & cheese is melted.

Unfortunately, I didn't get much feedback with the quest for more veggie-based meals... But I have been reading up and have found some that I want to try... I have not yet tried these but they look great & most of them are really great for you!

Needing Ideas!

2009-03-26T20:23:00.002-04:00

Hey girls -

Does anyone have some good veggie-based meal ideas? I'm trying to cut back on meat... and look at it as more of a treat (like 1-2 times/week). I really want to eat more fruits and veggies. It's been really hard since I'm used to preparing meals with meat (usually chicken) as the main course. If anyone has ideas I'd really appreciate it! :) Thanks!

Pizza Biscuit Bake

2009-03-23T18:20:00.003-04:00

Source: Bisquick Magazine

3 1/3 Cups Original Bisquick Mix
1 Cup Milk
2 cans (8 0z) pizza sauce
1 package (8 oz) sliced Pepperoni
2 cups shredded mozzarella cheese

1. Heat oven to 375. Spray 9x13 glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls evenly over bottom of baking dish (Dough will not completely cover bottom of dish).
2. Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
3. Bake 20 to 25 minutes or until golden brown.

Serve with Salad and breadsticks! EaSy and YuMM-o! ;)

Valentines Cookies

2009-02-10T12:31:00.006-05:00

Vanilla Rounds

Better Homes and Gardens

The Ultimate Cookie Book

What's great about these cookies is you can use whatever shape cookie cutter you want - we've done animals, hearts, easter eggs, christmas shapes, and numbers. Great for themes and holidays - So much fun!

Ingredients:
1/2 C Butter, softened
3 oz cream cheese, softened (sold pre-measured for like a $1 at Meijer)
1 C sugar
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 1/2 tsp vanilla
2 3/4 C all-purpose flour
Sprinkles, Decorating Sugar (0ptional)
1 recipe desired flavor of Buttercream Frosting (Below)

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add the 1 C sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and Chill dough about 2 hours or until easy to handle. (You can just leave the dough in two different bowls and cover with a towl - that way you don't have to throw out plastic wrap or foil. Also, 2 hours is usually sufficient cooling time.)

Preheat oven to 375F. On a lightly floured surface (you'll need more flour at the beginning to prevent sticking) roll half of the dough at at time until 1/8 inch thick. Using a heart shaped cookie cutter, cut through dough. Place cutouts 1 inch apart on an ungreased cookie sheet. If using decorating sugar, sprinkle it on now. Bake for 6 to 7 minutes or until bottoms are light brown (6 minutes in my gas whirlpool oven). Transfer to a wire rack, cool.

Spread desired flavor of buttercream frosting onto cookies. You can make sandwichs by topping with a cookie (use bottom sides for icing sides), or cover one side (top) with icing and decorate with sprinkles.

Buttercream Frosting
(So easy to make - tastes just like store bought or better but for half the price)

1/2 C butter, softened
1 tsp vanilla
2 1/2 C powdered sugar
1 to 2 T milk

In a bowl beat butter with an electric mixer on medium speed until fluffy (may take a minute or two). Add vanilla. Beat in half of the powdered sugar. Beat in 1 T of milk. Beat in the remaining powdered sugar until smooth. Beat in enough of the remaining milk to make frosting of spreading consistency.

***If you want to color the icing, add food coloring prior to adding remaining milk. If frosting still needs to be thinned, then add a little bit of the milk at a time, mixing well in between.

Frosting variations

Citrus buttercream:
Prepare buttercream frosting substituting finely shredded lemon, orange, or lime peel for the vanilla, and lemon, orange, or lime juice for the milk.

Chocolate buttercream:
Prepare buttercream frosting, substituting 1/2 C cocoa powder for 1/4 C of the powdered sugar.

Coffee buttercream:
Prepare buttercream frosting, omitting vanilla and substituting 2 T coffee liqueur or strong-brewed coffee for the milk. Stir in additional powdered sugar as needed to make a frosting of spreading consistency.

Peppermint buttercream:
Prepare buttercream frosting, substituting 1/2 tsp peppermint extract for the vanilla. If desired, stir in 2 T crushed peppermint candies.

Almond buttercream:
Prepare buttercream frosting, substituting 1/4 tsp almond extract for the vanilla.

Shown with chocolate buttercream frosting sandwiches, plain cookies, and buttercream frosting tinted pink cookies with sprinkles

Crockpot Yum Chicken

2009-02-05T18:22:00.003-05:00

Adapted from Crockpot365

Ingredients:
4-5 (about 1lb) frozen boneless skinless chicken breasts
1/4 cup dijon mustard
1/4 cup honey
1 T soy sauce
2 minced garlic cloves
3 T margarita mix

Directions:
Mix your sauce ingredients in a mixing bowl
Plop the frozen chicken in the bottom of your crockpot
Cover with the sauce
Cook on low for 7-9 hours or on high for 4-5.

This was super flavorful & juicy. It was great by itself, but I think it'd be really great shredded on some nachos. Mmm!

Sausage Crescent Breakfast Stuff

2009-01-31T11:27:00.006-05:00

Source: Macaroni & Cheesecake

Ingredients:

8 oz block cream cheese

1 lb your choice of sausage

2 cans crescent rolls

Directions:

Brown sausage, drain & return to pan.

Add cream cheese & melt together.

Layer bottom of 9x13 glass baking dish with one can of crescent rolls.

Add the sausage & cream cheese mixture.

Top with other can of crescent rolls.

Bake according to directions on the crescent roll cans.

Drew ate this up like it was his fave. I suppose if you like sausage, it's pretty good (I don't). We only had one can of crescent rolls, so we did three layers in a smaller baking dish. We used used country sausage but I suppose you could use maple or whatever other kind you want. It's super easy & fast & I would be it'd go over well with guests...

Crockpot Beef -n- Broccoli

2009-01-29T18:02:00.003-05:00

Adapted from Crockpot 365

Ingredients:
1 lb thin beef (I used chuck steak)
1/4 cup soy sauce
2 T white wine
2 T apple cider vinegar
1 T brown sugar
2 t sesame oil (I didn't have any so I used olive oil)
2 cloves smashed and chopped garlic
1/2 t crushed red pepper flakes (didn't have any but will use when/if I do)
1 regular sized head of broccoli, chopped

Directions:
Add the liquid to the crockpot
Chop up your garlic, add to mixture
Stir in spices
Slice meat into thin strips
Toss in the liquid and spice mixture to coat thoroughly
Cook on low for 6-8 hours, depending on the cut of meat. Thicker pieces will take longer to tenderize.
An hour before serving, add broccoli, cover and cook on high for another hour or so.
Stir to coat broccoli w/ delicious sauce
Serve over steamed rice.

Since we're gone for 9+ hours each day, and my crockpot tends to be a tad hot, I put mine on warm (instead of low) all day & then when I got home, I added the broccoli florets & cranked it up to high for about 45 more minutes. Perfect & really delicious. My sauce could be a little thicker so I may consider using corn starch next time to thicken it up a bit, but still delic!

Crockpot Lasagna

2009-01-27T19:01:00.003-05:00

Source: Crockpot365
(adapted to fit our tastes)

Ingredients
Box of whole wheat lasagna noodles
Jar of spaghetti sauce
Large container of cottage cheese
Package of shredded Italian cheese
Mushrooms
Chopped veggies (I used carrots)
Baby spinach
1/2 lb ground Italian sausage
1/2 lb ground beef
1/4 cup water

Directions
Brown meat with chosen spices in large skillet.
Drain grease & return meat to skillet.
Pour in entire jar of spaghetti sauce (save jar, don't rinse or throw away!)
Simmer on low for a few minutes
Ladle a spoonful of sauce onto the bottom of your crockpot
Top with a layer of dry, uncooked lasagna noodles. Break them to fit & get a good layer.
Smear a layer of cottage cheese over the noodles
Layer veggies, mushrooms, and spinach on top of the cottage cheese
Add a handful of the shredded cheese
Ladle on some more of the meat sauce
Top with more dry noodles and repeat layers until crock is to desired capacity.
Put the 1/4 cup of water into your empty spaghetti sauce jar and shake. Pour tomatoey juice over the whole pile of food
Cover and cook on low for 8 hours, high for 4.

Crockpot cooking has become the way to go for us. This was a delicious meal & of course we had leftovers for a day or two. I did have a burnt layer on the bottom & the top was slightly overdone as well. The middle layers were fine. Next time, I will leave my crockpot on "warm" all day & then if I need to turn it up to high to finish when I get home, I can do that. That way I'll avoid burning.

Super Soft Peanut Butter Cookies

2009-01-17T19:01:00.001-05:00

Source: Bakespace

1/2 cup margarine, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour

1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on sprayed cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook.

So far, these are Drew's favorites. I'm not a huge peanut butter fan, so it's been fun trying to find a recipe for the "perfect" pb cookies for him!

Chicken Parm Bundles

2009-01-17T18:29:00.004-05:00

4 oz. cream cheese, softened
1 pkg. baby spinach (the kind you get in the salad section)
1-1/4 cups Shredded Mozzarella Cheese, divided
6 tbsp. grated parmesan cheese, divided
6 small boneless skinless chicken scallopini or tenderloins (1-1/2 lb.),
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

Preheat oven to 375ºF. Finely chop the spinach, & then mix with cream cheese, 1 cup of the mozzarella cheese and 3 tbsp. of the parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
Beat egg in shallow bowl. Mix remaining 3 tbsp. parmesan cheese and the cracker crumbs in separate shallow bowl. Dip each chicken bundle in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Bake 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

This is a great dish for entertaining. You won't need to use the whole package of spinach - I just throw enough in to make it nice & green. When I make this for just us, I make several & that's all we eat (no sides!). It's so good!

Chocolate Mint Bars

2009-01-13T13:56:00.002-05:00

Better Homes and Gardens
"The Ultimate Cookie Book"
(the best cookie book ever!)

Prep: 30 min. Bake: 30 min. Oven: 350F. Makes: 36 bars

Ingredients:
1/2 C btter, softened
1/2 C shortening
1 C sugar
1 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
2 1/4 C all-purpose flour
1 1/2 C mint-flavor semisweet chocolate pieces*
1 14 oz can sweetned condensed milk
1/2 C chopped walnuts (optional)
1 tsp vanilla

*If desired, substitute semisweet chocolate pieces and add 1/4 tsp mint flavoring.

Preheat oven to 350F. In a large mixing bowl beat butter and shortening with an electric mizer on medium to high speed for 30 seconds. Add the sugar, baking powder, and sald. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined., Beat inas much of the flour as you can with the mixer. Stir in any remaining flour. Set dough aside.

For filling, in a medium saucepan heat and stir chocolate pieces and condensed milk over low heat until smooth, stirring occasionally. Remove from heat. Stir in walnuts and vanilla.

Press two-thirds of the dough into the bottom of an ungreased 13x9x2-inch baking pan. Spread filling evenly over dough. Dot remaining dough over the filling. Bake for 30 to 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars.

Easy Nacho's

2009-01-13T13:17:00.005-05:00

I love recipes you can make over and over and change over and over - its like having a dozen recipes come from one!

Ingredients:
Tortilla chips (5 cups or enough to layer a cookie sheet or pizza sheet)
1# ground beef, shredded beef, or shredded chicken
1 cup salsa
1 15 oz. can black beans, drained and rinsed
2 to 3 TBSP Taco seasoning(optional)
2 cups of shredded cheese
Optional toppings - anything you like on your nacho's!

Preheat oven to 350F

Cook beef or chicken in skillet over medium heat. Drain off fat. Add black beans, salsa, and taco seasoning if desired. Stir until mixed thoroughly.

Option 1:
Layer a cookie or pizza sheet with all the tortilla chips. Sprinkle beef mixture over chips. Cover with cheese. Bake at 350F for 10 to 15 minutes or until cheese is melted (the longer it bakes the crispier the chips and cheese get!). Remove from oven and top with desired toppings.

Option 2:
Layer a cookie or pizza sheet with half the tortilla chips. Sprinkle half the beef mixture over chips followed by half the cheese. Bake at 350F for 10 minutes or until cheese is melted. Remove from oven. Cover with remaining chips, beef mixture, and cheese. Bake again at 350F for 10 minutes. Remove from oven and top with desired toppings.

Stir Fry Variations

2009-01-06T12:14:00.005-05:00

This is super easy to make and super easy to vary. I like this one b/c you can pretty much make everyone happy! And if you wanted, you could keep all the veggies, eggs, and meat separate and make it a buffet style meal, letting you and your dinner guests decide what kind of meal they would like to make it!

Use as many or as few of the following veggies (use as much of each as you like too!):
Carrots, slivered or cut
Green pepper, chopped
Onion, chopped
Mushrooms, sliced
Peas, frozen or canned (drained)
Corn, frozen or canned (drained)
Water chestnuts

I usually use anywhere from 1/2 Cup to 1 Cup of the veggies I choose, just depending on how much food I need and how many veggies I include.

2 to 4 eggs, scrambled (optional)

1/4 to 1/2 stick of butter

2 Cups (or more) of cooked chicken, roast, top sirloin, or pretty much any meat that may sound good to you!

1 to 2 Cups rice, cooked (I cook this in a rice cooker but you could cook it on the stove too).

In a large skillet, combine cooked meat of choice, veggies of choice, scrambled eggs if desired, and butter. Heat over medium-low heat until warm all the way through, butter should be melted and veggies softened. Stir in cooked rice, heating for approx. 5 minutes, or until veggies are thoroughly cooked. Serve with or without soy sauce, or any other dressing that may sound good!

Peppermint Brownies

2009-01-05T12:39:00.004-05:00

Source: Christmas all Through the House by Gooseberry Patch

1 regular pkg brownie mix (+ all the ingredients that it calls for)
1/2 c. powdered sugar
1/2 c. butter
3 oz. cream cheese
1/2 t. pepperment extract
green food coloring, if desired
crushed peppermint candies, if desired

garnish: chocolate frosting

Mix & bake brownies as directed on the box. Use the amount of eggs required for cakelike brownies. For the frosting, cream together the butter & cream cheese, then add the powdered sugar & peppermint extract. Add 3-4 drops of green food coloring. When the brownies are done baking, let them cool & then ice them with this green frosting & chill. Garnish with the chocolate frosting & top with crushed peppermint candies.

I made these for a couple of Christmas get-togethers & they were a huge hit! I used dark chocolate brownie mix & they turned out really tasty. And so easy! I added the peppermint candies part, even though the recipe didn't call for it I wanted them to be more festive. Enjoy!

Pumpkin Muffins

2008-12-14T09:08:00.002-05:00

From Gooseberry Patch Pumpkin Cookbooklet #15.

1-1/3 c. sugar, divided
1-1/4 c. all-purpose flour
2 t. cinnamon
1 t. baking soda
1/2 t. salt
3 eggs, divided
3/4 c. oil
1 c. canned pumpkin
8-oz. pkg. cream cheese, softened

Topping:
1/4 c. sugar
1/4 t. cinnamon
3 T. all-purpose flour
2 T. butter

Combine one cup sugar and flour, along with cinnamon, baking soda, salt, 2 eggs, oil and pumpkin; mix and set aside. In a separate bowl, blend together cream cheese, remaining sugar and remaining egg. Pour pumpkin mixture into greased muffin cups, filling 2/3 full. Place a heaping teaspoon of cream cheese filling in the center of each muffin. Sprinkle each with one teaspoon topping mixture. Bake at 350 degrees for 15 to 18 minutes. Makes 1-1/2 dozen muffins.

I know I linked to these before, but I wanted to have a copy of the recipe handy so I added it to ours. These are really good & I have some leftover pumpkin so I'll probably make some this week! :)

Lasagna Toss

2008-11-04T18:00:00.006-05:00

From Autumn in the Country, Gooseberry Patch

1/2 lb. ground beef
1/2 lb. ground Italian pork sausage
1/2 c. onion, chopped
1/2 t. salt
1/8 t. garlic powder
1-3/4 c. spaghetti sauce
6-oz pkg mini lasagna, cooked
1 c. cottage cheese
2 c. shredded mozzarella

Brown together ground beef, sausage, onion, salt, & garlic powder in a large skillet; drain. Stir in sauce; simmer until heated through. Stir in mini lasagna and cottage cheese. Spoon into a lightly greased 2-quart casserole dish; top with mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes. Serves 6.

This is a new favorite at the Campbell household! Next time, I would use less sausage, as it is very flavorful & kind of strong. I didn't have mini lasagna, so I used whole wheat rotini instead, & estimated the amount, since I didn't have a "6 oz bag"... I think I used quite a bit more, so I also used more cottage cheese & spaghetti sauce. Lasagna is kind of an intimidating dish to me, but this was just as good and super easy! Enjoy! :)

Pumpkin Patch Stew

2008-10-19T09:35:00.006-04:00

Source: Autumn in the Country, Gooseberry Patch

1 onion, finely chopped
1 clove garlic, minced
1 T. dried basil
1 T. olive oil
2 lbs. pork tenderloin, cubed
28-oz. can diced tomatoes
15-oz can pumpkin
14.5 oz. can chicken broth
1/2 c. white wine or chicken broth
1/2 t. salt
1/4 t. pepper
4 potatoes, peeled & cubed
1/2 lb. green beans, cut into 1-inch pieces
4-inch cinnamon stick

In a stockpot over medium heat, saute onion, garlic & basil in oil until onion is tender, 1-2 minutes. Add pork; cook for 3-4 minutes, until lightly browned. Stir in tomatoes with juice, pumpkin, broth, wine or broth, salt & pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Add remaining ingredients. Cover & simmer for one hour, or until potatoes are tender. Discard cinnamon stick.

This is delic! It was a day of pumpkin-infused foods. For breakfast we had these & then I wanted to use the rest of the can of pumpkin. I only diverted from the recipe a couple of times - I didn't peel my potatoes, just cubed them, & instead of only green beans I used mixed veggies, because it's what I had. Next time I will use less cinnamon, too, because it was a little overpowering. And since I'm a salt fiend, I added quite a bit of salt & it was really good... This would be great for a crockpot meal... I simmered it all day anyway! Great for a chilly fall day or a cold winter day! (I forgot to get a pic of the stew... sorry!)

Halloween treats

2008-10-15T20:51:00.002-04:00

Creepy Crunchy Donut Eyeballs
Makes 20 servings

INGREDIENTS:
2 bags (12 ounce) white chocolate morsels, Nestle®
4 teaspoons vegetable shortening, Crisco®
20 glazed donut holes, Entenmann's®
20 round jellied candies, Gummi Savers®
20 milk chocolate candies, M&M's®
Red food coloring, Schilling®
Prep time: 30 minutes Cooking time: 5 minutes

PREPARATION:
· Line a cookie sheet with parchment paper or wax paper and set aside.
· Melt chocolate morsels with vegetable shortening in a stainless steel bowl by setting bowl over a pan of simmering water and stirring until smooth.
· Cut two 1/8-inch-slices from opposite sides of each donut hole.
· Drop the donut holes into the chocolate, one at a time.
· Using a fork, coat the donut hole in chocolate.
· Lift and gently shake to remove excess chocolate.
· Place on prepared cookie sheet, cut side down.
· Repeat with remaining donut holes.
· Reserve unused chocolate.
· Place the jellied candies on top surface of donut holes.
· Refrigerate until set.
· Re-heat chocolate if necessary.
· Place a small dab of melted chocolate on the chocolate candies and stick them onto the jellied candies.
· Refrigerate until set, about 10 minutes.
· In a small bowl, mix 2 drops of food coloring with 2 teaspoons melted chocolate.
· Use a toothpick to draw "veins" on the eyeballs.
· Refrigerate until ready to serve

Frank's Chicken Enchiladas

2008-10-14T21:15:00.005-04:00

2-3 large chicken breasts
1 large can cream of mushroom soup
1 large bag mexican shredded cheese
1 cup sour cream
1 small onion
1 tbsp butter

1 small can green chiles
salsa
a few dashes of garlic powder (optional)
6 flour tortillas

Cut chicken into small bite-sized cubes & saute. Season with garlic powder (still optional). While it is cooking, saute onion with butter. When onions are done (golden), add the cream of mushroom, sour cream, green chiles, and about 1/2 of the bag of shredded cheese. Mix until cheese is melted & add some salsa for flavor, if desired. Separate about 1/4-1/3 of the mix & add the chicken to the bigger half of the sauce. Grease a 9-13 baking dish & fill about 6 tortillas evenly with the chicken & sauce mixture. Place in pan with folded side down. Use the mix that you had set off to the side to cover the top of the enchiladas in the pan, & add the rest of the cheese. Bake for 30-35 minutes @ 350 degrees. Let stand for a few minutes before serving.

I tried to make this from memory the other night (Frank was supposed to come cook for us but came late so I just went ahead & cooked so it'd be ready when he got here) & forgot the sour cream. It tasted pretty much exactly the same, so if you're looking to make it slightly healthier, you can omit sour cream! Enjoy! :)

Favorite Chicken Sandwich

2008-10-07T10:07:00.006-04:00

"Spencer's Favourite Chicken Sandwich"
Source: The Canadian Living Test Kitchen

1/4 cup lemon juice
2 tbsp olive oil
1 tbsp Dijon mustard
1 tsp pepper 2 cloves garlic, minced
Pinch each dried basil, oregano and thyme
4 boneless skinless chicken breasts
1/4 tsp salt
4 Portuguese buns, halved
4 lettuce leaves
1 large plum tomato, sliced
4 thin slices red onion

Preparation:
In bowl, mix juice, oil, mustard, pepper, garlic, basil, oregano and thyme. Add chicken; cover and refrigerate for 1 hour.

Garlic Pesto Mayo:
1/2 cup (125 mL) light mayonnaise
1 tbsp (15 mL) prepared pesto
1 clove garlic, minced

Garlic Pesto Mayo: In small bowl, mix mayonnaise, pesto and garlic; set aside.
Remove chicken from marinade; sprinkle with salt. Place on greased grill over medium-high heat; cover and cook for 5 to 7 minutes per side or until no longer pink inside. Toast cut side of buns on grill. Spread with mayo; layer with lettuce, tomato, onion and chicken; sandwich with bun top.

I've made this a couple of times now & it goes over well. I usually make a lot more than I think we'll eat, & Drew ends up finishing all of it! I think it's good in the summer because it's light & kind of citrusy. :)

Salads!

2008-10-03T15:13:00.003-04:00

Here are 2 of my favorite salads. The first is 1. Strawberry Spinach Salad, 2. Crunchy Asian Broccoli Coleslaw.
1. Strawberry Spinach Salad
Ingredients:
1 Large Bag Spinach
4 cups sliced Strawberries
Dressing
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 tsp paprika
2 tsp seasame seeds
1 tsp poppyseeds

Mix all the ingredients of the dressing together then pour evenly over the spinach and strawberries and mix well!

2. Crunchy Asian Broccoli Coleslaw
Ingredients
1/2 cup Kraft Zesty Italian Dressing, divided
2- 3oz pkg. ramen noodle soup mix
2-12oz pkg broccoli slaw
4 green onions, sliced
1/2 cup Dry Roasted sunflower kernals
1/2 cup Sliced Almonds, toasted

Mix dressing with 1 seasoning packet from 1 soup mix, discard others
Break apart Noodles, and place in large bowl. Add slaw, onions, sunflower kernals, almonds, mix lightly
Add dressing and toss to coat.
Makes 9 servings

Taco Soup

2008-10-02T08:19:00.008-04:00

Ok, I'm kicking off the recipe blog w/ one of my favorite soups I've made (so far)... Taco Soup! It's so fast & easy & just plain good. With the arrival of true fall weather, I wanted to start making some hearty soups for chilly evenings. Drew has been working late on campus, so last night I ran some errands, & when I got home, I made taco soup & it was hot & ready when he got home... Perfect! :) It's so easy, you may not be able to handle it... Ready?

1 big box of chicken broth
1 jar of your favorite salsa (not too spicy unless you want very spicy soup!)
1 packet of taco seasoning
1 lb ground meat (I've used turkey and chicken, and I'm sure beef is good too)
32-ounce bag of mixed veggies

Combine everything except the ground meat in a pot & simmer. Pour meat in after browning... let simmer. Top w/ sour cream & chips & cheese! :) Delic!

Update: I made this in the crockpot for the first time the other night & it turned out pretty good. Definitely easy. I did brown the meat first, however, I don't think it is necessary depending on how long you cook everything. I cooked it for 9+ hours on low, because that is how long we were away from the house. Enjoy! :)