I made this recipe in my crock-pot for my Norwex Party this past Monday night and it was a HUGE success. Everyone loved it, and couldn't believe just how easy it really was to make. :)
CROCK-POT CHEESE TORTELLINI
INGREDIENTS:
1 Pkg. Butoni Refrigerated Cheese Tortellini; Frozen (throw them in the freezer when you get home)
32 oz. Chicken Broth
2 Cans (14.5 oz) Diced Tomatoes with Basil & Oregano (DO NOT drain)
1 Bag Baby Spinach
8 oz. Cream Cheese; cubed
1 Lb. Sausage; cooked
Cook up the Sausage and throw that along with all the other ingredients into a crock-pot. Cover and cook on LOW for 4 1/2 hours. Stir after 2 hours and again at 4 hours.
See? I told you that it was simple, and it's so tasty with some crusty bread.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Wednesday, March 12, 2014
Friday, February 7, 2014
Pasta Goodness!
My boss gave me a recipe last week that she had made over the weekend and said that is was phenomenal. She had brought in leftovers for us on Monday, but unfortunately I was sick with the flu, so I didn't get to try any of it. I'm so glad that she shared the recipe with me though. :)
I finally got around to making it last night, and it was AMAZING!!!!! I didn't have one of the ingredients, but I substituted and I will tell you what I did as well.
SMOKEHOUSE BACON ZITI
INGREDIENTS:
1 Lb. Ziti; cooked el dente
6 Slices of Bacon (I used the precooked in the box, and used the whole box)
8-10 Oz. Fresh Mushrooms; cleaned and sliced (I bought already sliced mushrooms)
3 Cloves Garlic; minced (I had minced in my fridge and used about 1/2 tsp. of that)
1-2 C. Fresh Baby Spinach (I used a little more)
3 Tbs. Butter
3 Tbs. Olive Oil
2 C. Heavy Whipping Cream
1 C. Grated Parmesan Cheese
1 C. Mozzarella Cheese
1 tsp. Smoky Paprika (I couldn't find this, so you could use regular Paprika. I used a Smoky BBQ Rub from Pampered Chef)
1/2 tsp. Black Pepper
Cook Pasta according to package directions. Cook the Bacon in a large skillet. Remove. (If you buy the pre-cooked you can skip this step.) In the large skillet, heat 1 Tbsp. Oil over medium heat. Cook Mushrooms until tender. When Mushrooms are just about done, add in the Garlic and cook for 1 minute. Remove the Garlic and Mushrooms from the pan and set aside. Melt 3 Tbs. Butter in the skillet. When melted, add in 2 Tbs. Oil. Whisk in Heavy Whipping Cream and bring to a simmer, stirring frequently. Stir in the Parmesan Cheese and simmer for 8-10 minutes, making sure to stir frequently. After 8-10 minutes, the sauce will start to thicken. Reduce to low. Add in Mozzarella Cheese, Smokey Paprika, and Black Pepper. Stir in Bacon, Fresh Spinach, then add in the Cooked Mushrooms and Garlic. Stir in the cooked Pasta and serve immediately with additional Parmesan Cheese.
I also made up some Garlic Knots, and they were so good with this! This recipe will make a lot of food. I am planning on taking a large dish to my Mom and Bro at their house tonight for their dinner. It's date night for me, so I get to have dinner out with my guy! :) I hope that you all have a wonderful weekend. Give this recipe a try and let me know what you think!
I finally got around to making it last night, and it was AMAZING!!!!! I didn't have one of the ingredients, but I substituted and I will tell you what I did as well.
SMOKEHOUSE BACON ZITI
INGREDIENTS:
1 Lb. Ziti; cooked el dente
6 Slices of Bacon (I used the precooked in the box, and used the whole box)
8-10 Oz. Fresh Mushrooms; cleaned and sliced (I bought already sliced mushrooms)
3 Cloves Garlic; minced (I had minced in my fridge and used about 1/2 tsp. of that)
1-2 C. Fresh Baby Spinach (I used a little more)
3 Tbs. Butter
3 Tbs. Olive Oil
2 C. Heavy Whipping Cream
1 C. Grated Parmesan Cheese
1 C. Mozzarella Cheese
1 tsp. Smoky Paprika (I couldn't find this, so you could use regular Paprika. I used a Smoky BBQ Rub from Pampered Chef)
1/2 tsp. Black Pepper
Cook Pasta according to package directions. Cook the Bacon in a large skillet. Remove. (If you buy the pre-cooked you can skip this step.) In the large skillet, heat 1 Tbsp. Oil over medium heat. Cook Mushrooms until tender. When Mushrooms are just about done, add in the Garlic and cook for 1 minute. Remove the Garlic and Mushrooms from the pan and set aside. Melt 3 Tbs. Butter in the skillet. When melted, add in 2 Tbs. Oil. Whisk in Heavy Whipping Cream and bring to a simmer, stirring frequently. Stir in the Parmesan Cheese and simmer for 8-10 minutes, making sure to stir frequently. After 8-10 minutes, the sauce will start to thicken. Reduce to low. Add in Mozzarella Cheese, Smokey Paprika, and Black Pepper. Stir in Bacon, Fresh Spinach, then add in the Cooked Mushrooms and Garlic. Stir in the cooked Pasta and serve immediately with additional Parmesan Cheese.
I also made up some Garlic Knots, and they were so good with this! This recipe will make a lot of food. I am planning on taking a large dish to my Mom and Bro at their house tonight for their dinner. It's date night for me, so I get to have dinner out with my guy! :) I hope that you all have a wonderful weekend. Give this recipe a try and let me know what you think!
Monday, December 9, 2013
An Easy 2-Pot Meal!
After baking and making Rock Candy all day on Saturday, I was a bit nervous that this meal that I told my Mom and Bro that I would make them was going to be more time consuming than it actually was. It turned out to be super easy, and one that I will definitely make again.
My boss today gave it 2 thumbs up when we had some of the leftovers for lunch! Another plus! :)
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; cut up bite sized
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Crème
3/4 C. Milk
2 C. Bowtie Pasta; cooked
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
2 C. Shredded Mozzarella Cheese
4 Slices Bacon; crumbled
Heat oven to 375. Spray a 2-quart casserole dish with cooking spray. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is cooked through. Stir in all the remaining ingredients EXCEPT the bacon. Spoon into casserole dish. COVER and bake for 25 minutes; or until heated through. Uncovering and sprinkling with Bacon after 15 minutes of baking. Bake uncovered for remaining time.
My boss today gave it 2 thumbs up when we had some of the leftovers for lunch! Another plus! :)
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; cut up bite sized
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Crème
3/4 C. Milk
2 C. Bowtie Pasta; cooked
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
2 C. Shredded Mozzarella Cheese
4 Slices Bacon; crumbled
Heat oven to 375. Spray a 2-quart casserole dish with cooking spray. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is cooked through. Stir in all the remaining ingredients EXCEPT the bacon. Spoon into casserole dish. COVER and bake for 25 minutes; or until heated through. Uncovering and sprinkling with Bacon after 15 minutes of baking. Bake uncovered for remaining time.
Thursday, November 21, 2013
Venison, It's What's For Dinner
Oh how I wish that one of my brothers or my dad hunted. But, alas, they don't. So, I am at the mercy of friends and of co-workers of my brother to occasionally bless us with some. Tonight's dinner was courtesy of one of my brother J's co-workers, and I am very thankful.
VENISON STEAKS IN THE OVEN
INGREDIENTS:
Venison Steaks
1 Stick of Butter
2 Tbsp. Olive Oil
Crushed Peppercorns
In a large skillet, put in the Olive Oil and 2 Tbsp. of the Butter. Melt the Butter. Add the Venison Steaks and sear them. Preheat oven to 475. Place Steaks in a roasting pan and pour the Olive Oil/Butter Mixture from pan over the top. Sprinkle the Peppercorns generously over the steaks. Dot the top of each steak with slices of Butter. Bake for 12 minutes or until reached your desired doneness.
I only baked mine for the 12 minutes and they came out very tender. These were delicious this way. The bro really enjoyed them. His comment to me was, "I figured that you would be able to cook these up a whole lot better than I could, and I was right." Thanks bro!!! I am thrilled that he decided to share them with me, and was happy to have him over to my place for dinner tonight.
Now to figure out how to get my hands on more venison. :-)
VENISON STEAKS IN THE OVEN
INGREDIENTS:
Venison Steaks
1 Stick of Butter
2 Tbsp. Olive Oil
Crushed Peppercorns
In a large skillet, put in the Olive Oil and 2 Tbsp. of the Butter. Melt the Butter. Add the Venison Steaks and sear them. Preheat oven to 475. Place Steaks in a roasting pan and pour the Olive Oil/Butter Mixture from pan over the top. Sprinkle the Peppercorns generously over the steaks. Dot the top of each steak with slices of Butter. Bake for 12 minutes or until reached your desired doneness.
I only baked mine for the 12 minutes and they came out very tender. These were delicious this way. The bro really enjoyed them. His comment to me was, "I figured that you would be able to cook these up a whole lot better than I could, and I was right." Thanks bro!!! I am thrilled that he decided to share them with me, and was happy to have him over to my place for dinner tonight.
Now to figure out how to get my hands on more venison. :-)
Monday, November 4, 2013
Worth A Repost!
Now that Fall is here, and there's a chill in the air I wanted to repost this recipe for those of you who are new to my blog. It is a delicious recipe, that I really love. Give it a try.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
Friday, September 6, 2013
An Easy Dinner Idea...Tasty Too!
I may have posted this recipe before, but I'm sure that it was a while ago. Anyway, my Mom texted me this morning and asked if I could repost this. I believe that she is making this at her house for the bro tonight. Lucky boy!
The beauty of this recipe is that the leftovers taste just as good, if not better!
MOSTACCIOLI
INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese
Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.
The beauty of this recipe is that the leftovers taste just as good, if not better!
MOSTACCIOLI
INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese
Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.
Tuesday, August 13, 2013
Comfort Food In The Crock-Pot...Doesn't Get Much Easier Than This!
I think that this title says it all! I have been looking for easy recipes to make this week, as I am packing up to make the move to the Northern GR area this weekend. Slowly I'm making a dent in the stuff from the house, and ever so slowly getting things over to the new place and put away. The goal is to only need to move a few items and the furniture on Saturday and then to only have to place the furniture and hang up decorations/pictures as time allows. I think that it will be less stressful this way!
My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)
CROCK-POT MACARONI & CHEESE
INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk
Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.
It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.
My Momma was in town until today, and so she was a big help in pulling this recipe off! I put everything together on Sunday night, so all she had to do was add the last ingredient and turn the Crock-pot on, oh and stir it up once or twice. :)
CROCK-POT MACARONI & CHEESE
INGREDIENTS:
16 oz. Elbow Macaroni; cooked (I left mine a little firmer)
24 oz. Colby Jack Block Cheese; cubed
16 oz. Velveeta Cheese; cubed
1 Stick of Butter; sliced
16 oz. Milk
Spray your crock-pot with Cooking Spray. Place 1/3 of the Noodles in the bottom of the crock. Add 1/2 of the Cheese and 1/2 of the Butter. Add 1/3 of the Noodles, and then the remaining Butter and Cheeses. Top with remaining 1/3 of the Noodles. Pour the Milk over the top. Cover and cook on LOW for 4 hours. Stirring once halfway through.
It is VERY cheesy and gooey! Perfect for a cooler day. Would make a great side dish as well to anything that you're making.
Sunday, August 11, 2013
A Baked Sandwich? Yes Please!
I have been busy lately getting ready for the move to the complex where I work. Oh, how I loathe packing boxes and moving...but it's all worth it in the end. I am looking forward to having my own place again. One that I can decorate how I'd like to.
But, in the meantime I have been cooking at home as well. Mom has been here this week, and as a result I have tried some new recipes. Today's lunch was no exception. It was good, but we came up with some ways to improve it. I will post it how I made and then at the bottom I will put what I would do differently the next time I make it.
BAKED TURKEY & CHEDDAR SANDWICHES
INGREDIENTS:
2 C. Original Bisquick Mix
1 C. Milk
1 Egg
4 oz. Sliced Deli Turkey Meat
1 1/2 C. Shredded Cheddar Cheese
10 Slices Pre-cooked Bacon
Heat the oven to 400. Spray and 8x8 pan with cooking spray. Stir together the Bisquick, Milk, and Egg. Pour half of this mixture in the bottom of the pan. Top with Turkey, Bacon and 1 C. Cheddar Cheese. Top with remaining Bisquick Mix. Bake for 29 minutes. Remove and top with remaining 1/2 C. Cheese and bake for 3 additional minutes. Let stand 5 minutes before serving.
WHAT I WOULD DO DIFFERENT:
The next time I make this, I'm going to add about 1/4 C. Brown Sugar to the Bisquick Mix and then serve the sandwiches with a little bit of warmed up Maple Syrup for topping. Since you eat these with a knife and a fork anyway..it doesn't make that much more work. I think that a little bit of sweetness would cut through the dryness of the Bisquick.
Give them a try and let me know what you think.
But, in the meantime I have been cooking at home as well. Mom has been here this week, and as a result I have tried some new recipes. Today's lunch was no exception. It was good, but we came up with some ways to improve it. I will post it how I made and then at the bottom I will put what I would do differently the next time I make it.
BAKED TURKEY & CHEDDAR SANDWICHES
INGREDIENTS:
2 C. Original Bisquick Mix
1 C. Milk
1 Egg
4 oz. Sliced Deli Turkey Meat
1 1/2 C. Shredded Cheddar Cheese
10 Slices Pre-cooked Bacon
Heat the oven to 400. Spray and 8x8 pan with cooking spray. Stir together the Bisquick, Milk, and Egg. Pour half of this mixture in the bottom of the pan. Top with Turkey, Bacon and 1 C. Cheddar Cheese. Top with remaining Bisquick Mix. Bake for 29 minutes. Remove and top with remaining 1/2 C. Cheese and bake for 3 additional minutes. Let stand 5 minutes before serving.
WHAT I WOULD DO DIFFERENT:
The next time I make this, I'm going to add about 1/4 C. Brown Sugar to the Bisquick Mix and then serve the sandwiches with a little bit of warmed up Maple Syrup for topping. Since you eat these with a knife and a fork anyway..it doesn't make that much more work. I think that a little bit of sweetness would cut through the dryness of the Bisquick.
Give them a try and let me know what you think.
Saturday, July 27, 2013
A Sweet Meal
Have I mentioned lately how much I adore my Crockpot? Well, I do. It's a wonderful invention. Made even more wonderful by the fact that I was able to just throw all the ingredients in yesterday before I left for work and when I came home, with minimal fuss, supper was on the table! It's a beautiful thing really.
This pork was sweet, and something different. I'm used to a more BBQ flavor, but this was a good change. I hope that you will like it as well.
CROCKPOT PULLED PORK SANDWICHES
INGREDIENTS:
4 Lbs. Boneless Pork Ribs
1 Bottle BBQ Sauce
1 tsp. Dry Mustard
1 tsp. Garlic Powder
1 C. Brown Sugar
Pour 1/2 of the BBQ Sauce in the bottom of the crock. Add all of the Pork Ribs. Add seasoning and Brown Sugar. Mix to cover the Ribs. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Shred with a fork and add remaining 1/2 of the BBQ Sauce.
I served this on buns with cheese. But it really could be eaten plain as well. It was delicious!
This pork was sweet, and something different. I'm used to a more BBQ flavor, but this was a good change. I hope that you will like it as well.
CROCKPOT PULLED PORK SANDWICHES
INGREDIENTS:
4 Lbs. Boneless Pork Ribs
1 Bottle BBQ Sauce
1 tsp. Dry Mustard
1 tsp. Garlic Powder
1 C. Brown Sugar
Pour 1/2 of the BBQ Sauce in the bottom of the crock. Add all of the Pork Ribs. Add seasoning and Brown Sugar. Mix to cover the Ribs. Cover and cook on HIGH for 4 hours or LOW for 8 hours. Shred with a fork and add remaining 1/2 of the BBQ Sauce.
I served this on buns with cheese. But it really could be eaten plain as well. It was delicious!
Wednesday, July 24, 2013
Cheesy Yummy Goodness
This is what's cooking in my kitchen for dinner tonight! I can't wait to try it. It was pretty simple to put together and throw in the oven. There are a few steps that I will take ahead of time the next time that I make this, but overall it was easy-peasey! :)
CHEESY CHICKEN CASSEROLE
INGREDIENTS:
3 to 4 Cooked Chicken Breasts; choppped
16 oz. Pkg. Egg Noodles; cooked
2 (10.75 oz.) Cream of Chicken Soup
8 oz. Shredded Cheddar Cheese
8 oz. Shredded Mozzarella Cheese
24 oz. Sour Cream
1 Sleeve Buttery Crackers; crushed
1/4 C. Butter; melted
Preheat the oven to 350. Grease a 9x13 pan. In a large bowl; combine the Chicken, Noodles, Soup, Cheeses, and Sour Cream. Pour into 9x13 pan. Mix together the Crackers and the Butter and sprinkle over the top of the casserole. Bake for 25 to 30 minutes or until crackers are crispy and golden and the cheese is melted.
This smells fantastic, and I can't imagine that it will taste any different! Give it a try and let me know what you think!
CHEESY CHICKEN CASSEROLE
INGREDIENTS:
3 to 4 Cooked Chicken Breasts; choppped
16 oz. Pkg. Egg Noodles; cooked
2 (10.75 oz.) Cream of Chicken Soup
8 oz. Shredded Cheddar Cheese
8 oz. Shredded Mozzarella Cheese
24 oz. Sour Cream
1 Sleeve Buttery Crackers; crushed
1/4 C. Butter; melted
Preheat the oven to 350. Grease a 9x13 pan. In a large bowl; combine the Chicken, Noodles, Soup, Cheeses, and Sour Cream. Pour into 9x13 pan. Mix together the Crackers and the Butter and sprinkle over the top of the casserole. Bake for 25 to 30 minutes or until crackers are crispy and golden and the cheese is melted.
This smells fantastic, and I can't imagine that it will taste any different! Give it a try and let me know what you think!
Tuesday, July 16, 2013
A Summer Meal Idea!
Tomorrow is our community picnic at work to honor our residents. Without them I wouldn't have a job! So, for them I am very grateful! :) My boss asked me if I would make a pasta salad and I happily agreed to do so.
I haven't had this salad in a long time, but it is so good. Especially with the sauce, which is a huge thanks to my Aunt B. for the recipe for it. Not sure it would taste quite as good without it. This makes a great Main Dish, or a Side Dish.
MACARONI TUNA SALAD
INGREDIENTS:
1 Box Ruffle Macaroni
3/4 Small Bag Frozen Peas
1 (8 oz.) Bag Shredded Cheese
1-2 Pints Cherry Tomatoes
2 (12 oz.) Tuna Fish; drained
SAUCE:
1 C. White Sugar
1 C. Vinegar
1 C. Mayo
1 Can Sweetened Condensed Milk
Boil the Macaroni until tender. Drain and cool. In a large bowl, combine the ingredients for the Sauce. Add the Tomatoes, Peas, Cheese and Tuna. Once the noodles are cooled add them and mix well. Refrigerate until ready to serve.
This is just the right amount of creaminess and not-so-creaminess. Give it a try and let me know what you think!
I haven't had this salad in a long time, but it is so good. Especially with the sauce, which is a huge thanks to my Aunt B. for the recipe for it. Not sure it would taste quite as good without it. This makes a great Main Dish, or a Side Dish.
MACARONI TUNA SALAD
INGREDIENTS:
1 Box Ruffle Macaroni
3/4 Small Bag Frozen Peas
1 (8 oz.) Bag Shredded Cheese
1-2 Pints Cherry Tomatoes
2 (12 oz.) Tuna Fish; drained
SAUCE:
1 C. White Sugar
1 C. Vinegar
1 C. Mayo
1 Can Sweetened Condensed Milk
Boil the Macaroni until tender. Drain and cool. In a large bowl, combine the ingredients for the Sauce. Add the Tomatoes, Peas, Cheese and Tuna. Once the noodles are cooled add them and mix well. Refrigerate until ready to serve.
This is just the right amount of creaminess and not-so-creaminess. Give it a try and let me know what you think!
Monday, July 8, 2013
A "Pin-Win" For Sure!
I spent the 4th of July weekend in Battle Creek with friends who are more like family! We had a great time. H. and I went to the Balloon Festival and ate our fair share of Fair Food and watched Fireworks that night. It was so much fun. We packed a lot of fun into 1 weekend.
To top it all off, S. made us this recipe for dinner on Saturday night, and it was FABULOUS!
CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA
INGREDIENTS:
2. C. Cooked Chicken Breasts; shredded
1 Can (14 oz.) Artichoke Hearts; drained; chopped
1 pkg. (8 oz.) Shredded Mozzarella; divided
1/2 C. Grated Paremsan Cheese
1/2 C. Chopped; drained Oil-Packed Sun-Dried Tomatoes
2 Pkg. (8 oz each) Cream Cheese; softened
1 C. Milk
1/2 tsp. Garlic Powder
1/4 C. Tightly Packed Fresh Basil, chopped; divided
12 Lasagna Noodles; cooked
Heat oven to 350. Combine Chicken, Artichokes, 1 C. Mozzarella, Parmesan, and Tomatoes. Beat Cream Cheese, Milk and Garlic Powder with mixer until well blended. Stir in 2 Tbsp. Basil. Mix half with the Chicken Mixture. Spread half of the remaining Cream Cheese mixture onto bottom of 9x13 baking dish. Cover with 3 noodles and 1/3 of the Chicken Mixture. Repeat layers of Noodles and Chicken Mixture twice. Top with remaining Noodles, Cream Cheese mixture and Mozzarella. Cover. Bake for 25 minutes or until heated through. Sprinkle with remaining Basil. Let stand 5 minutes before cutting to serve.
She served this with Garlic Bread, and it was so good! Not too creamy, but not dry either...had just the right consistency. Definitely one to make again!
To top it all off, S. made us this recipe for dinner on Saturday night, and it was FABULOUS!
CREAMY WHITE CHICKEN AND ARTICHOKE LASAGNA
INGREDIENTS:
2. C. Cooked Chicken Breasts; shredded
1 Can (14 oz.) Artichoke Hearts; drained; chopped
1 pkg. (8 oz.) Shredded Mozzarella; divided
1/2 C. Grated Paremsan Cheese
1/2 C. Chopped; drained Oil-Packed Sun-Dried Tomatoes
2 Pkg. (8 oz each) Cream Cheese; softened
1 C. Milk
1/2 tsp. Garlic Powder
1/4 C. Tightly Packed Fresh Basil, chopped; divided
12 Lasagna Noodles; cooked
Heat oven to 350. Combine Chicken, Artichokes, 1 C. Mozzarella, Parmesan, and Tomatoes. Beat Cream Cheese, Milk and Garlic Powder with mixer until well blended. Stir in 2 Tbsp. Basil. Mix half with the Chicken Mixture. Spread half of the remaining Cream Cheese mixture onto bottom of 9x13 baking dish. Cover with 3 noodles and 1/3 of the Chicken Mixture. Repeat layers of Noodles and Chicken Mixture twice. Top with remaining Noodles, Cream Cheese mixture and Mozzarella. Cover. Bake for 25 minutes or until heated through. Sprinkle with remaining Basil. Let stand 5 minutes before cutting to serve.
She served this with Garlic Bread, and it was so good! Not too creamy, but not dry either...had just the right consistency. Definitely one to make again!
Sunday, June 30, 2013
A Delicious Sunday Dinner!
I have been loving trying some new recipes lately. I MUST give another shout out to Mr. Food! His recipes have been a hit around my house, I have yet to be disappointed! :)
This recipe amazed me at how fast it went together. Baking it took longer than the assembly of it. BONUS! It was a hit at my table. It is packed with a different flavor, one that you wouldn't ordinarily make everyday. But it's so good, and I'm glad that there are leftovers for lunches this week.
ALWAYS APRICOT CHICKEN
INGREDIENTS:
3 Lbs. Chicken Breast
11 Oz. Apricot Nectar (In the juice aisle at Family Fare)
1 jar (18 oz.) Apricot Preserves
1 tsp. Allspice
1/8 tsp. Ginger
1/2 tsp. Salt
1/2 tsp. Pepper
Place the chicken in a 9x13 baking dish. Preheat the oven to 350. In a bowl combine the Nectar, Preserves, Allspice, Ginger, Salt and Pepper; stir together. Pour over the Chicken in the baking dish. (The recipe says to cover with foil and refrigerate overnight. I DID NOT DO THIS & mine was fabulous. I'm a little leary of cooking the chicken in the stuff it sat in overnight) Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes.
It was packed with flavor, even though I didn't let it sit overnight and then bake it. I didn't want to risk anyone getting sick. Give it a try and let me know what you think! :)
This recipe amazed me at how fast it went together. Baking it took longer than the assembly of it. BONUS! It was a hit at my table. It is packed with a different flavor, one that you wouldn't ordinarily make everyday. But it's so good, and I'm glad that there are leftovers for lunches this week.
ALWAYS APRICOT CHICKEN
INGREDIENTS:
3 Lbs. Chicken Breast
11 Oz. Apricot Nectar (In the juice aisle at Family Fare)
1 jar (18 oz.) Apricot Preserves
1 tsp. Allspice
1/8 tsp. Ginger
1/2 tsp. Salt
1/2 tsp. Pepper
Place the chicken in a 9x13 baking dish. Preheat the oven to 350. In a bowl combine the Nectar, Preserves, Allspice, Ginger, Salt and Pepper; stir together. Pour over the Chicken in the baking dish. (The recipe says to cover with foil and refrigerate overnight. I DID NOT DO THIS & mine was fabulous. I'm a little leary of cooking the chicken in the stuff it sat in overnight) Cover with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes.
It was packed with flavor, even though I didn't let it sit overnight and then bake it. I didn't want to risk anyone getting sick. Give it a try and let me know what you think! :)
A Great Easy Summer Meal Idea
Last night, I wanted to make something quick and easy and this recipe fits the bill for that. My Mom made the comment that these would be great paired with a pork chop on the grill or even chicken. We just had them as the main course and they were great that way as well!
ITALIAN STUFFED ZUCCHINI BOATS
INGREDIENTS:
2 Zucchinis
2 Garlic Cloves; minced (I used already minced in the jar that I had in the fridge)
1 Tomato; seeded and finely chopped
1/2 C. Fresh Mushrooms; finely chopped
1/2 tsp. Basil
1/2 tsp. Oregano
1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Olive Oil
3/4 C. Parmesan Cheese; Shredded and Divided
Preheat the oven to 400. Coat a 9x13 baking dish with cooking spray. Cut Zucchinis in half lengthwise; scoop out the pulp and seeds, leaving 1/4 inch shell. Reserve the pulp from both Zucchinis. In a bowl combine Pulp, Garlic, Tomato, Mushrooms, Basil, Oregano, Crushed Red Pepper Flakes, Olive Oil and 1/2 C. Cheese. Divide the mixture evenly between the 4 halves, and place in the baking dish. Cover tightly with foil. Bake for 25 minutes, or until zucchinis are tender. Sprinkle with remaining Cheese and bake uncovered for 5 more minutes.
They were packed with a lot of good flavor! Give them a try!
ITALIAN STUFFED ZUCCHINI BOATS
INGREDIENTS:
2 Zucchinis
2 Garlic Cloves; minced (I used already minced in the jar that I had in the fridge)
1 Tomato; seeded and finely chopped
1/2 C. Fresh Mushrooms; finely chopped
1/2 tsp. Basil
1/2 tsp. Oregano
1/4 tsp. Crushed Red Pepper Flakes
2 Tbsp. Olive Oil
3/4 C. Parmesan Cheese; Shredded and Divided
Preheat the oven to 400. Coat a 9x13 baking dish with cooking spray. Cut Zucchinis in half lengthwise; scoop out the pulp and seeds, leaving 1/4 inch shell. Reserve the pulp from both Zucchinis. In a bowl combine Pulp, Garlic, Tomato, Mushrooms, Basil, Oregano, Crushed Red Pepper Flakes, Olive Oil and 1/2 C. Cheese. Divide the mixture evenly between the 4 halves, and place in the baking dish. Cover tightly with foil. Bake for 25 minutes, or until zucchinis are tender. Sprinkle with remaining Cheese and bake uncovered for 5 more minutes.
They were packed with a lot of good flavor! Give them a try!
Thursday, June 27, 2013
Baked Yumminess
My boss and I at work go back and forth with recipes, sometimes on a daily basis! She'll give me a stack and I'll give her a stack and then we let eachother know what we thought after we've tried them. She gave me the recipe that I used to make supper with last night. Although, as per my usual, I added a few more items to it, to kind of make it my own and add a few more flavors. It turned out great and my family LOVED it. Definitely an easy one, and one to make again.
OVEN BAKED CHIMICHANGAS
INGREDIENTS:
8 oz. Cream Cheese; softened
8 oz. Cheddar Jack Shredded Cheese
1 1/2 Tbsp. Taco Seasoning
1 Lb. Shredded Chicken (I used 2 Large Chicken Breasts that I had cooked for an hour in the oven)
8 Flour Tortillas
Sour Cream
Salsa
What I added:
1 Lg. Can Mushrooms
1/2 Lg. Green Pepper
1/3 Onion; chopped
Preheat the oven to 350. Spray a 9x13 pan with Cooking Spray. In a large bowl combine the Cream Cheese, Shredded Cheese and Taco Seasoning. Add the Chicken, Mushrooms, Green Pepper and Onion. Stir to combine. Spoon generous amounts into the Tortillas. Roll up Tortillas; tucking in the sides and place in baking dish. Spray the tops of Tortillas with Cooking Spray. Bake for 15 minutes. Remove and flip over Chimi's and bake for an additional 15 minutes. (I only baked them for 15 minutes and didn't flip them and they turned out great)
This is also one that you could 1/2 the recipe and it would make plenty. Or if you made the whole thing and froze some of them before baking, I'm sure that they would turn out great as well!
Give them a try! I would love to know what you think of them.
OVEN BAKED CHIMICHANGAS
INGREDIENTS:
8 oz. Cream Cheese; softened
8 oz. Cheddar Jack Shredded Cheese
1 1/2 Tbsp. Taco Seasoning
1 Lb. Shredded Chicken (I used 2 Large Chicken Breasts that I had cooked for an hour in the oven)
8 Flour Tortillas
Sour Cream
Salsa
What I added:
1 Lg. Can Mushrooms
1/2 Lg. Green Pepper
1/3 Onion; chopped
Preheat the oven to 350. Spray a 9x13 pan with Cooking Spray. In a large bowl combine the Cream Cheese, Shredded Cheese and Taco Seasoning. Add the Chicken, Mushrooms, Green Pepper and Onion. Stir to combine. Spoon generous amounts into the Tortillas. Roll up Tortillas; tucking in the sides and place in baking dish. Spray the tops of Tortillas with Cooking Spray. Bake for 15 minutes. Remove and flip over Chimi's and bake for an additional 15 minutes. (I only baked them for 15 minutes and didn't flip them and they turned out great)
This is also one that you could 1/2 the recipe and it would make plenty. Or if you made the whole thing and froze some of them before baking, I'm sure that they would turn out great as well!
Give them a try! I would love to know what you think of them.
Saturday, June 22, 2013
A Delicious Summer Salad Idea!
Hello again! Sorry that I've been MIA for so long again, it's been a busy summer thus far. Most recently was my cousin V's wedding, which was absolutely beautiful, and I had so much fun at. And now gearing up for my cousin C's wedding in September. But fitting in a little 4th of July fun with some of my Best Friends in the BC area, first!!!!
The recipe that I want to share with you is one that I have to give credit to Panera Bread for! :) My Mom is in town (so is Dad now), as the bro and my Dad had a fun-filled two days. Thursday was golfing on an outing through my Dad's school and another going to see a Detroit Tigers game yesterday. So, Mom came to spend some time with me before they came home today! We went out and ran errands last night & decided that we would stop at Panera last night for supper. We both ordered the Pick 2 and with our 1/2 of a sandwich had the BEST salad ever. I want to share that recipe with you now!
SUMMER BERRY CHICKEN PECAN SALAD
INGREDIENTS:
Strawberries; quartered
Pineapple; sliced very thin
Blueberries
Mandarin Oranges
2 Chicken Breasts; cooked and thinly sliced.
Pecans
Romaine Lettuce Hearts
Lite Poppyseed Dressing
Place a small amount of Lettuce in the bottom of a salad bowl. Top with remaining ingredients; mix and enjoy.
It was oh so refreshing on a very warm night! Give it a try, and I would love to know what you think of it!
The recipe that I want to share with you is one that I have to give credit to Panera Bread for! :) My Mom is in town (so is Dad now), as the bro and my Dad had a fun-filled two days. Thursday was golfing on an outing through my Dad's school and another going to see a Detroit Tigers game yesterday. So, Mom came to spend some time with me before they came home today! We went out and ran errands last night & decided that we would stop at Panera last night for supper. We both ordered the Pick 2 and with our 1/2 of a sandwich had the BEST salad ever. I want to share that recipe with you now!
SUMMER BERRY CHICKEN PECAN SALAD
INGREDIENTS:
Strawberries; quartered
Pineapple; sliced very thin
Blueberries
Mandarin Oranges
2 Chicken Breasts; cooked and thinly sliced.
Pecans
Romaine Lettuce Hearts
Lite Poppyseed Dressing
Place a small amount of Lettuce in the bottom of a salad bowl. Top with remaining ingredients; mix and enjoy.
It was oh so refreshing on a very warm night! Give it a try, and I would love to know what you think of it!
Tuesday, March 19, 2013
An Amish Classic
Today has been a day of catching up here on my Blog. I'm sorry that I haven't posted, I've been very busy with life. Right now that life consists of getting around on a knee cart. What's a knee cart you ask? Well, it's a handy-dandy little contraption that I can put my knee on and use my other leg to wheel myself around. Why do I need this? Because I broke my left ankle at work last week Wednesday! OUCH!!!!! My ankle is now an assortment of blues, greens and yellows in color, and is encased in this giant boot. I'm thankful that it is a clean break and won't require surgery, and that it's in a boot that I can remove once in a while and let air get to my leg.
My Mom is in town to help me, and I'm so glad that she's here. I'm still trying to remain as independent as possible and get around to do things on my own when I can. It's been almost a week now, and I can honestly say that my ankle is much better today than it was last week. So thankful for some healing!!!!!
Now, if we could only get rid of this snowy weather! My Birthday is in 2 days and I would LOVE for there to not be any snow left. Wishful thinking I'm afraid!
Give this recipe a try on a cool day like today, it won't disappoint!
AMISH CHICKEN & NOODLES
INGREDIENTS:
4 Boneless Chicken Breasts (I used Fresh that I had frozen)
2 Cans Cream of Chicken Soup
1 Stick of Butter
Chicken Broth (30 oz.)
24 oz. Frozen Egg Noodles (Reames)
Italian Seasoning to taste
Cook Chicken, Soup, Butter, Italian Seasoning and Broth in the Crockpot on low for 8 hours (or HIGH for 4-6 hours). Take Chicken out and shred it. Put Chicken back in the Crockpot; add Noodles and cook on Low for 2 hours (or until the Noodles are tender). Stir a few times while cooking.
I served this over Mashed Potatoes. This is also so yummy as leftovers. It does make a lot of food, just be aware!
My Mom is in town to help me, and I'm so glad that she's here. I'm still trying to remain as independent as possible and get around to do things on my own when I can. It's been almost a week now, and I can honestly say that my ankle is much better today than it was last week. So thankful for some healing!!!!!
Now, if we could only get rid of this snowy weather! My Birthday is in 2 days and I would LOVE for there to not be any snow left. Wishful thinking I'm afraid!
Give this recipe a try on a cool day like today, it won't disappoint!
AMISH CHICKEN & NOODLES
INGREDIENTS:
4 Boneless Chicken Breasts (I used Fresh that I had frozen)
2 Cans Cream of Chicken Soup
1 Stick of Butter
Chicken Broth (30 oz.)
24 oz. Frozen Egg Noodles (Reames)
Italian Seasoning to taste
Cook Chicken, Soup, Butter, Italian Seasoning and Broth in the Crockpot on low for 8 hours (or HIGH for 4-6 hours). Take Chicken out and shred it. Put Chicken back in the Crockpot; add Noodles and cook on Low for 2 hours (or until the Noodles are tender). Stir a few times while cooking.
I served this over Mashed Potatoes. This is also so yummy as leftovers. It does make a lot of food, just be aware!
A Mexican Dish To Please
This recipe comes from Live Better America. It was quite good...The bro liked it, but requested that I add the Green Chiles that I omitted the next time I make this! :)
HEALTHY CHICKEN TORTILLA CASSEROLE
INGREDIENTS:
1 Can (10 3/4 oz.) Cream of Chicken Soup
1 can (4.5 oz.) Green Chiles
1 (8 oz.) Sour Cream
1/2 C. Milk
1 1/2 tsp. Chili Powder
1/2 tsp. Cumin
2 1/2 C. Shredded, Cooked, Chicken Breast
8 Yellow Corn Tortillas, torn into bite-sized pieces
1 Green Pepper, chopped
1 Large Tomato; chopped
1 1/2 C. Shredded Taco Cheese
Heat oven to 350. Spray 9x13 pan with cooking spray. In a large bowl, mix Soup, Chiles, Sour Cream, Milk, Chili Powder and Cumin until blended. Stir in the Chicken, Tortillas, Green Pepper. Stir in the Tomatoes and 1 C. of the Cheese. Spoon and spread into pan. Cover with Foil and bake for 40 minutes. Uncover and sprinkle with remaining Cheese and bake for an additional 5 minutes.
If my Chili Powder would have been a little more fresh I think that this would've had a ton more flavor. I do, however, plan on making this again!!! This would even be a good one to make and freeze.
HEALTHY CHICKEN TORTILLA CASSEROLE
INGREDIENTS:
1 Can (10 3/4 oz.) Cream of Chicken Soup
1 can (4.5 oz.) Green Chiles
1 (8 oz.) Sour Cream
1/2 C. Milk
1 1/2 tsp. Chili Powder
1/2 tsp. Cumin
2 1/2 C. Shredded, Cooked, Chicken Breast
8 Yellow Corn Tortillas, torn into bite-sized pieces
1 Green Pepper, chopped
1 Large Tomato; chopped
1 1/2 C. Shredded Taco Cheese
Heat oven to 350. Spray 9x13 pan with cooking spray. In a large bowl, mix Soup, Chiles, Sour Cream, Milk, Chili Powder and Cumin until blended. Stir in the Chicken, Tortillas, Green Pepper. Stir in the Tomatoes and 1 C. of the Cheese. Spoon and spread into pan. Cover with Foil and bake for 40 minutes. Uncover and sprinkle with remaining Cheese and bake for an additional 5 minutes.
If my Chili Powder would have been a little more fresh I think that this would've had a ton more flavor. I do, however, plan on making this again!!! This would even be a good one to make and freeze.
A New Version Of An Old Favorite!
I made this last weekend when my parents were in town for Sunday dinner. It was delicious!
BUBBLE UP PIZZA
INGREDIENTS:
2 Cans (12 oz.) Buttermilk Biscuits (Pillsbury)
1 jar (15 oz.) Pizza Sauce
2 C. Mozzarella Cheese
Your Favorite Toppings: I used Green Pepper, Pepperoni, Green Olives, & Mushrooms
Preheat the oven to 375. Cut Biscuits into quarters and place in a medium bowl. Toss with Pizza Sauce. Add Toppings and half of the Cheese. Toss until well blended. Spray a 9x13 pan (I would use a shallower pan the next time I make this; or bake for a bit longer) with cooking spray. Pour Biscuit Mixture into pan and top with remaining Cheese. Bake for 25-30 minutes, or until Biscuits are done.
The leftovers of this were even very tasty!
BUBBLE UP PIZZA
INGREDIENTS:
2 Cans (12 oz.) Buttermilk Biscuits (Pillsbury)
1 jar (15 oz.) Pizza Sauce
2 C. Mozzarella Cheese
Your Favorite Toppings: I used Green Pepper, Pepperoni, Green Olives, & Mushrooms
Preheat the oven to 375. Cut Biscuits into quarters and place in a medium bowl. Toss with Pizza Sauce. Add Toppings and half of the Cheese. Toss until well blended. Spray a 9x13 pan (I would use a shallower pan the next time I make this; or bake for a bit longer) with cooking spray. Pour Biscuit Mixture into pan and top with remaining Cheese. Bake for 25-30 minutes, or until Biscuits are done.
The leftovers of this were even very tasty!
Even Though It Should Be Spring...
It is never too warm to have a nice piping hot bowl of soup in the Springtime, or what should be Spring. The snow is swirling around right now outside of my kitchen window and it's only a day away from the First Day of Spring! :( Why???? I'm so ready for Spring!!!!!
BROCCOLI CHEESE SOUP
INGREDIENTS:
1 Whole Onion; diced
1 Stick Butter
1/3 C. Flour
4 C. Milk
2 C. Half & Half
4 Heads of Broccoli cut into Florets
1 pinch Nutmeg
3 C. Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc)
Dash of Salt
Dash of Pepper
Chicken Broth for thinning; if needed
Melt Butter over medium heat, then add the Onions. Cook Onions for 3-4 minutes, then sprinkle the Flour over the top. Stir to combine and cook for 1 minute or so, then pour in the Milk and Half & Half. Add Nutmeg, then add Broccoli, a Small dash of Salt and Plenty of Pepper. Cover and reduce heat to low. Simmer for 20-30 minutes, or until the Broccoli is tender. Stir in Cheese and allow to melt. Taste seasonings and adjust. Serve.
This is so yummy with some flaky, crusty bread!
BROCCOLI CHEESE SOUP
INGREDIENTS:
1 Whole Onion; diced
1 Stick Butter
1/3 C. Flour
4 C. Milk
2 C. Half & Half
4 Heads of Broccoli cut into Florets
1 pinch Nutmeg
3 C. Grated Cheese (Mild Cheddar, Sharp Cheddar, Jack, etc)
Dash of Salt
Dash of Pepper
Chicken Broth for thinning; if needed
Melt Butter over medium heat, then add the Onions. Cook Onions for 3-4 minutes, then sprinkle the Flour over the top. Stir to combine and cook for 1 minute or so, then pour in the Milk and Half & Half. Add Nutmeg, then add Broccoli, a Small dash of Salt and Plenty of Pepper. Cover and reduce heat to low. Simmer for 20-30 minutes, or until the Broccoli is tender. Stir in Cheese and allow to melt. Taste seasonings and adjust. Serve.
This is so yummy with some flaky, crusty bread!
Subscribe to:
Posts (Atom)