Monday, April 27, 2009


2 Boxes Cornbread Stove Top Stuffing
1 can French style green beans (drained)
1 can Cream of celery soup
1 can Cream of chicken soup
1 c Milk, mix soups and milk
1 can Mushrooms
2 c Cut up cooked chicken

Prepare the stuffing as directed on the box. Put 1/2 of the stuffing in bottom
of a greased 9 x 13 inch baking dish.

Layers as follows:
Green beans, chicken, soups, mushrooms. Top with dressing remaining. Bake at 350 degrees for 40 minutes.

Easy and delicious!

Sunday, April 26, 2009

Peppered Steak

1 lb no bone in steak
1 tablespoon cerole seasong
1 teaspoon garlic salt
1 tablespoon lemon
2 tablespoons olive oil
1 onion
1 garlic clove minced

1. Season steak with Creole seasoning, garlic salt, and lemon. Allow to stand 1 hour-overnight.
2. Preheat oven to 350 degrees
3. Heat 2 tablespoons of olive oil over medium hit in a large skillet. When heated add seasoned steak, cook about 5 minutes on each side, remove from heat and place in oven safe baking dish.
4. Place onion and garlic in skillet, cook until soft.
5. Place garlic and onion mixture over the steak and cook in oven for about 30 minutes, covered!

Portuguese Fava Beans

5 tablespoons olive oil
3 large onions, chopped
2 cloves garlic, minced
2 tablespoons red pepper flakes
1/4 cup tomato sauce
2 cups hot water
3 tablespoons chopped fresh parsley
salt to taste
1/2 teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

Review: These favas taste great! Light, delicious and simple!


2 cups flour
3 eggs
1 1/2 cups milk (divided)
1/2 cup water
2 tablespoons sugar
2 tablespoons unsalted butter, melted
pinch of salt
1 tablespoon vegetable oil

1. pour the flour in a large bowl and make a well in the center

2 break eggs into the well in the flour. Add 1 cup of the milk to the eggs and stir in a circular motion with a wooden spatula, gradually widening the circle to incorporate a little flour at a time until the flour is absorbed by the liquid.

3. Add the remaining 1/2 cup milk ( and the water, sugar, melted butter and salt and beat with a whisk until all the lumps have disappeared. (if you cant eliminate them all, pour the batter through a strainer.) Let the batter stand 1 hour in the refrigerator.
4. put the vegetable oil into a 9-inch crepe pan or skillet and heat over medium heat. Ladle 1/4 cup of the batter into the pan, then quickly tilt the pan in all directions so the batter spreads into a thin layer covering the bottom of the pan. Cook the crepe until the bottom is lightly browned and the edges lift up easily from the pan, about 2 minutes.
5. Slide a spatula under the crepe and grabbing the opposite side with your fingers, flip it over.
6. spread the desired fillings over the center of the crepe and cook the underside until it becomes brown spotted, about 1 minute. To finish, fold it three times into a round triangle: first fold it in half over the fillings, then fold the resulting semicircle in thirds making two creases with the side of the spatula to ease the folding.

Review: For the filling I used baking chocolate melted over boiling water and fresh cut strawberries.
I also do not refrigerate them and they still come out fine, i actually think the batter turns kinda of yucky in the fridge. This was my second attempt at crepes and these were amazing!

Saturday, April 25, 2009

Sausage and Rice Casserole

Sausage and Rice Casserole

1 lb ground sausage
1 cup chopped celery
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
2 soups cans of water
1 cup uncooked white rice

Brown sausage and drain. Combine all ingredients and stir. Spoon into baking dish. Cover and bake at 325 degrees for 1 hour 15 minutes.
Review: I omitted the celery and used two cans of mushroom soup, only because I did not have these items on hand! Overall a simply great recipe!

Friday, April 24, 2009

Mushroom Stuffed Burgers
• 1 1/2 pounds lean ground beef
• 1/4 cup finely chopped onion
• 2 eggs, slightly beaten
• 3/4 cup soft bread crumbs
• 1/4 cup ketchup
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 6 slices Cheddar, Mozzarella, or American cheese
• 6 split buns, toasted
Combine ground beef, onion, eggs, bread crumbs, ketchup, salt, and pepper; shape into into twelve thin (about 1/4-inch thick) patties. In a skillet, melt the butter and sauté the mushrooms until just tender. Place mushrooms on 6 of the patties. Top with remaining patties and seal edges. Broil or grill the burgers to desired doneness. Top each with a slice of cheese and let melt. Serve on split toasted buns.

Review: These were favor flavorful! Yummy! Will be making these again soon!

Tuesday, April 21, 2009

Chicken Enchilidas

Chicken Enchiladas
5-6 boneless skinless chicken breasts
2 cups of sour cream
2 cans of cream of chicken
3 cans of green chilies
Monterey jack and Colby blend shredded cheese (optional)
Large flour tortillas

Cut the chicken into small pieces. Cook in a large pot with the green chilies (do not drain the juice). Once cooked through add the cream of chicken, sour cream, and I add about half a block of the cheese and cook until looks like a soup. Put about 1/2-1 cup of the mixture into a tortilla and roll up and put in a 13x9 dish. After all tortillas rolled, any remaining mixture should be poured over the top. Add cheese onto the top and bake at 350 for about 25-30 minutes. Allow to set for a few minutes and serve and Eat! Enjoy!

review: These were simple and Delicious. I had all the ingredients on hand which was great!

Sunday, April 12, 2009

Meal Plan Monday on Sunday

Monday: Slow Cooker Meatloaf using this recipe
Tuesday: Teriyaki chicken
Wednesday: Pork Chops in Beer
Thursday: Mushroom stuffed Burgers
Friday:Chicken Scallopine

Thursday, April 9, 2009

Oven Roasted Potato Wedges

from Taste of Home
4 unpeeled baking potatoes (2 pounds)
2 tablespoons Crisco® Light Olive Oil or Canola Oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt, optional
1/4 teaspoon pepper
Cut potatoes lengthwise into wedges; place in a greased 13-in. x 9-in. baking pan. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt if desired and pepper; stir to coat. Bake, uncovered, at 400° for 45-50 minutes or until tender, turning once. Yield: 8 servings.

Review: These were easy to prep tasted great too!

Bacon Wrapped Chicken

Bacon Wrapped Chicken from Allrecipes
4 skinless, boneless chicken breast halves
1/2 (8 ounce) package cream cheese with onion and chives, sliced
4 slices bacon
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon ground black pepper
1 pinch salt

Preheat oven to 325 degrees F (165 degrees C).
Pound the chicken breasts until flat. Season to taste. In about 2 tablespoons hot oil brown chicken. Then cook bacon(I cheated and used microwavable bacon) Put a slice of cream cheese in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
In a medium bowl, combine condensed soup, sour cream, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Review: I made this for all my co-workers and they loved it. Great presentation! Chicken was tender and flavorful. This was a little time consuming about 30-40 minute prep time but well worth the effort!

Easy Italian Chicken

from AllrecipesINGREDIENTS
6 skinless, boneless chicken breast halves
1 (16 ounce) bottle Italian-style salad dressing

To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

Recuew: I forgot to turn the chicken, so mine was a little dry but it was very flavorful. I also dredged the chicken in Parmasen cheese before baking it! Simple yet delicious!

Tuesday, April 7, 2009

Pork Chops

From O'Joy of my Life 4 - 6 pork chops (bone in or out is up to you!) rinsed and dried with paper towel
2 tbs olive oil
Worcestershire Sauce
McCormick Grill-Mates Montreal Chicken Seasoning (or similar)
2 cloves minced garlic (optional)
14.5 oz low-sodium chicken broth

"To taste" rub worcestershire sauce into chops, followed by grill seasoning. Allow to sit for five minutes or so. Warm large pan over med-high heat. Add olive oil. When oil is hot, add seasoned chops to pan. Sear on both sides, approximately 3 minutes per side. Add garlic to pan, allow to cook (but not burn!) for about one minute, then add chicken broth to pan. Bring to a boil, then cover and simmer on low heat for 20 - 30 minutes. Serve, ladle broth over chops.

Review: I used McCormick Steak Seasoning! The seasoning gave it good flavor and the chicken broth kept the pork chops tender! Overall a great recipe!

Sunday, April 5, 2009

Monday Meal Plan

Monday:Easy Itilian Chicken with Steemed Veggies
Tuesday:Pork Chops
Wednesday: Dinner at Texas Roadhouse-school fundraiser
Thursday: Taco Potatoes
Friday: Stuffed Shells
Satuarday: Cheeseburger buns
Sunday: Bakd Teriyaki Chicken
For more menu ideas cgej iyt I'm an Organizing Junkie

hawaiian Chicken

Heather's Original Recipe from Daily Delights
Prep in mommy minutes: About 15 minutes from start to finish
chicken breasts
1 can sliced pineapple rings (reserve juice)
1/2 c brown sugar
1/2 c flour
1/2 c soy sauce
1/2 c pineapple juice
grated cheese

Put chicen in a baking pan and cover with mixture of brown sugar and flour. Pour soy sauce mixed with pineapple juice (from a can of sliced pineapple rings) over the top. Put the rings of pineapple on top of THAT. Cover with grated cheese. Bake one hour at 350.
Review: The sauce that this creates is Delicious. was worried about the flour on top of the chicken at first, but overall everything tasted Great! The sauce was great over rice! My cheese did burn but I did not watch it very well!

Saturday, April 4, 2009

Lobster Pizza


1 flour tortilla (per pizza)
Land O' Lakes™ Roasted Garlic Butter Spread( I used this recipe from Allrecipes)
2 tbsp. grated Parmesan cheese
4 oz. drained roma tomatoes (approx. 2-3 tomatoes) diced 3/8"
2 tbsp. fresh basil cut in 1/8" julienne strips
2 oz. lobster meat cut in 1/2" - 3/4" chunks
1/2 cup Italian six-cheese blend


1. Heat oven to 450 degrees.
2. Lightly brush entire topside of tortilla with garlic butter (edge to edge).
3. Sprinkle two tablespoons Parmesan cheese over the garlic butter.
4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
5. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
6. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes.
7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
8. Refrigerate until ready to cook.
9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt.
10. When oven is ready, place pizza on pan and cook approximately four to five minutes.
11. Remove from pan and cut into eight wedges.
12. Squeeze fresh lemon over pizza for extra flavor and serve.

Chef's Tip:

Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.

Review: I made this without tomatoes. The pizza's are always a great hit at our house. Hope you enjoy this recipe!

Ranch Potatoes

Ranch Potatoes from Heavenly Homemakers
4 medium sized potatoes
1 T. mayonnaise
½ package ranch dip mix

Scrub potatoes and slice into eight wedges each. Stir together mayonnaise and ranch dip mix in a large bowl. Toss potato wedges in mixture until coated. Lay wedges singularly on a cookie sheet. Bake at 400 degrees for 35-40 minutes.

Review: Simple and Delicious! Yummy! I turned mine over half way through the cooking time and I already had peeled the potatoes so mine had no skin. Mine cooked a little faster about 30 minutes and they were ready! I served these with hamburgers but I am sure they would make a great addition to any meal!

Thursday, April 2, 2009


Thanks to Blissful Moments for nominating me for this wonderful award.
I was so excited to see that someone had nominated me for an award! I want to thank all my readers. Here are a few of my favorite blogs:
Chasing Cheerios
Ramblings of a Crazy Women
No Time for Flashcards
Oh Sweet Basil
Moms Who Cook

If you would like to pass this award on, here are some guidelines:

1) Add the logo of the award to your blog
2) Add a link to the person who awarded it to you
3) Nominate at least 7 other blogs
4) Add links to those blogs on your blog
5) Leave a message for your nominees on their blogs!

Wednesday, April 1, 2009

Oven Potato Wedges

Oven Potato wedges by allrecipes
2 pounds red potatoes, cut into small wedges
1 large onion, chopped
3 tablespoons olive or vegetable oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon dried oregano

In a large bowl, combine all ingredients; stir to coat. Place in a single layer in an ungreased shallow baking pan.
Bake, uncovered, at 425 degrees for 30-35 minutes or until the potatoes are tender and lightly browned.

Review: Mine didn't look anything like the picture on the site, but they were simple to prepare and delicious to eat. The potatoes had good flavor

Pizza Casarole

1 lb. ground beef
1 small onion, chopped
1 green pepper, chopped
1- 8 oz. pkg. spiral whole wheat pasta
2 cups tomato sauce
1 cup cup water
2 t. basil
1 t. oregano
1/2 t. garlic powder
1/4 t. sea salt
4 oz. sliced turkey pepperoni
8 oz. shredded mozzarella or cheddar cheese

1 small can black olives
fresh sliced mushrooms

Brown meat, onion and green pepper in a skillet. Meanwhile, in a large pot, stir together tomato sauce, water, basil, oregano, garlic powder and salt. Bring this to a boil, then stir in pasta. Boil until pasta is tender. Stir in cooked meat and pepperoni. Combine well. Add olives and mushrooms if desired. Pour into a casserole dish. Top with cheese. Bake uncovered in a 350 degree oven for 25 minutes.

Review: This was Delicious! The sauce had a great flavor! Overall simple, yummy weeknight meal