Monday, May 25, 2009

Baked Chicken Alfredo

Baked Chicken Alfredo

1 Package of Alfredo noodles

2 Jars of alfredo Sauce Or homemade

Mozzerella Cheese

3 bonless skinless chicken breasts

Boil Chicken and shred it or cut it into chunks.

Cook noodles and when the noodles are done add the shredded chicken and the 2 jars of sauce and pour in a cake pan then cover with mozz. cheese and bake for about 15 min at 400 degrees or until the cheese is a little browned and the sides are bubbling.

Saturday, May 23, 2009

Chicken spaghetti a la slow cooker

Chicken spaghetti
Ok this recipe came as a request from the crockpot lady from here
It will be in the crockpot a little latter today. I hope it turns out well. I'll report back on it tonight!

*4 frozen chicken breasts
*1 small can diced tomatoes (preferably the type with Basil and Italian seasonings)
*1/2 jar prepared pasta sauce
*Italian seasoning, garlic powder, oregano
*10 oz. frozen spinach
*1/3 lb. pasta
*3 oz. cream cheese, microwaved a bit until soft, then mushed up
*1/2 cup mozzarella cheese
*1/4 cup parmesan cheese
*Fresh basil

Place the frozen chicken breasts, tomatoes (with juice, don't drain), pasta sauce, and dried seasonings (go fairly heavy on them) in crockpot. Cover and cook on low for 6-8 hours.

About 2 hours before serving, place frozen spinach in crock. I just chucked in the frozen block, and went back 30 minutes later, after it thawed, to stir in in.

30-45 minutes before serving, put pasta in crock. If you're using spaghetti, break it in half. Push down so it's covered by the liquid (you'll probably have to get it under the chicken to keep it covered)

When you're ready to serve, use a spoon or utensil to break up the chicken into smaller pieces. Put all three cheeses and the fresh basil in the crock, stir a bit to melt the cheese, and enjoy!

Review: This was really good, chicken was harder to break up then first anticpitated. I added fresh onio and mushrooms to the sauce at the begining of the cook time! Tasted GREAT!

Spaghetti on Foodista

Saturday, May 16, 2009

Meal Plan from 5/17-5/23

Sunday: Crockpot Beef Dip Sandwich
Monday:Impossible Cheeseburger Pie
Tuesday:Broiled Chicken Sandwiches
Wednesday:Baked Steak Burrito
Thursday:Mexican Skillet
Friday: Empanadas
Saturday:Upside down pizza

Baked Stak Burrito's

Baked Stak Burrito's from Betty Crocker
1/2 cup butter or margarine
1 package (1 oz) Old El Paso® taco seasoning mix
1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size strips
1 can (16 oz) Old El Paso® refried beans

12 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)
2 cups shredded Cheddar cheese (8 oz)
3 medium green onions, thinly sliced (3 tablespoons)
1 can (10 oz) Old El Paso® enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)

Total Time: 10 min.
Heat oven to 400°F.
1. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2minutes, stirring once or twice.
3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

These where simple and tasted good. You can definetly add to it to make it more of your own recipe! I think for us we will add rice and not put the sauce on top!

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie from $5 Dinners

3/4 lb ground beef ($1.10)
1/2 onion, finely chopped ($.15)
1 can diced tomatoes, drained ($.23)
1-1/2 cups milk or water ($.25) (I used 1/2 cup rice milk + 1 cup water)
3 eggs ($.33)
3/4 cup Bisquick or GF baking mix ($.75)
1/4 tsp pepper
1/2 tsp salt
1 cup shredded cheddar cheese ($.75) (Omit if GFCFSF)
2-3 lb sweet potatoes ($1.11)

1. Chop onoins.
2. In skillet, brown ground beef with chopped onions. Drain.
3. Place meat in bottom of a greased pie plate. Add well drained canned tomatoes to the meat and mix through.
4. In medium bowl, whisk milk/water, eggs, flour, salt and pepper. Pour over the meat mixture.
5. Bake at 400 for 25 minutes. Remove and add shredded cheese on top. Bake another 5 minutes. Remove and let cool a few minutes before cutting and serving.
6. Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like. We eat them “plain”.
7. Serve cheeseburger pie with a side of mashed or baked sweet potatoes.

Cost $4.67

Review: This tasted ok. It lacked a litte more flavor in my opinion. It also made a mess when i add the mix to the meat. It overflowed all over the counter. Came out good though, willing to try it again

Beef Dip Sandwich

A dozen rolls
2 lb boneless roast - placed in a crockpot

2 cups water
1/2 cup soy sauce - low sodium if you can find it
1 tsp rosemary
1 tsp thyme
1 tsp black pepper
1/2 tsp minced garlic

Pour mixture over the roast in the crockpot. Cook on high for 6 hours. Beef will fall apart and be very tender.
Serve the beef in the rolls and provide the jus / liquid for a dip.

Horseradish spread:

sour cream
green onions sliced

All ingredients are combined to taste.

I didn't make the horseradish spread, but these were great all the same. The meat was very tender and had amazing flavor!

Sleepin' in Omlette

Sleepin’ in Omelette from The Pioneer Women
6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks butter
1 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives
Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes

Review: My husband really liked this. I thought it had good flavor. I had to adjust the cooking time and additional 10 minutes but everthing else was GREAT!

Brown Sugar Chicken

Brown Sugar Chicken from A year of Crockpotting

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.

Use a 5-6 quart crockpot for this recipe.

Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a ladle full of the broth.

This is in the crockpot right now I'll report on it latter!

Puff up Pancakaes

Puff Up Pancakes from Your Homebased Mom

1/2 C butter

5 eggs

1 1/4 C milk

1 tsp vanilla

1 1/4 C flour

Melt butter in 9 x 13 pan in oven while oven is preheating to 425 degrees. Mix eggs, flour and milk with wire whisk or use blender. Add batter to dish and bake for 20-25 minutes. Serve with fruit, powdered sugar and lemon juice

Review: My recipe took about 30 minutes to cook, because their was butter floating on top! These were great. I served mine with bananas, powdered sugar and syrup. Next time I'll have to try them with strawberries!

Chocolate Chip muffins

Chocolate Chip Muffins from Moms who Cook!
2cups of flour
½ Cup Sugar
1 Tbs Baking Powder
½ tsp Salt
1 Cup Milk
1/3 Cup Vegetable Oil
1 Large Egg
1 tsp Vanilla
1 Cup Chocolate Chips
Preheat oven to 400. Grease 12 standard size muffin cups or line with paper liners.
In a large bowl, mix flour, sugar, baking powder and salt.
In a medium bowl, mix milk, oil, egg and vanilla.
Make a well in center of flour mixture. Add the milk mixture all at once stirring just until mixed and dry ingredients are moistened. Stir in chocolate chips. Do not over mix. Spoon batter into prepared pan, about ¾ full. Bake muffins until tops are golden and firm, 17-20 minutes.
Makes about 1 dozen.
Review: These tasted fantastic warm and cool! Simple and delicious!

Sunday, May 10, 2009

1 cup mayonnaise
1 (16 ounce) container sour cream
1 (1.8 ounce) package dry Knor vegetables mix
1 (4 ounce) can water chestnuts, drained and chopped
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 (1 pound) loaf round sourdough bread
Add to Recipe Box

In a medium bowl, mix together mayonnaise, sour cream, dry vegetable mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.

Review: This is yet another favor at parties! Yummy!

7 Layer Bean Dip

7 Layer Dip

1st Layer...

1 Can Bean Dip

1 Can Refried Beans

1 pkg. Enchilada Seasoning

Mix yhe above three ingredients and place on serving dish

2nd Layer...

1 Avacado Dip

3 Tbs. Mayo

3 Tbs. Sourcream

2 Tbs. Lemon Juice

Mix the above four ingredients and place on top of first layer.

3rd Layer...

6 Tbs. Mayo

6 Tbs. Sourcream

1 Pkg. Taco Seasoning

Mix and place on top of second layer

4th Layer..

Shredded Cheese


Black Olives Sliced


Red Onions Chopped


Diced Tomatos

Spread Evenly in Dish


Simply Fruit Salad

1 (31 ounce) can pineapple chunks with juice
4 orange - peeled, diced and juice reserved
6 banana, sliced
4 tablespoons of sugar

In a large bowl, toss together the pineapple, orange, banana and grapes. Add the juice from the pineapple. Mix in 4 tablespoons of sugar. Let chill until serving.

Review: Simple, delicious and refreshing

Rainbow Pasta salad

1 (16 ounce) package tri-color rotini pasta
1/4 pound sliced pepperoni sausage
1 cup fresh cucumber rounds
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, cucumber, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.

Review: This is a great recipe! I love it! This can be changed to meet personal preference, try adding different veggies or meats!

Slow cooker Baked Beans

6 slices bacon
1 pound ground beef
1 1/2 cups chopped onion
1 (31 ounce) can pork and beans, drained
1 (31 ounce) can pork and beans, with liquid
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1 1/2 cups barbeque sauce
1/3 cup packed brown sugar
2 tablespoons cider vinegar
1 teaspoon liquid smoke flavoring (optional)
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).
1. Cook and crumble bacon. Set aside/
2. Place the ground beef and onion in skillet. Cook until beef is evenly brown and onion is tender.
3. Return bacon to the skillet with ground beef and onion, simmer about 5 minutes.
4. Add meat mixture to crockpot and mix in the drained pork and beans, pork and beans with liquid, kidney beans, and black beans. Stir in the barbeque sauce, brown sugar, vinegar, and liquid smoke. Season with salt and pepper.
Cover cook on low 6-8 hours.

The orginally recipe was cooked in dutch oven, wtth a few changes this recipe tasted great! Had perfect BBQ flavoring!

Slow Cooker Texas Pulled Pork

Sorry about the picture, it was taken this morning, after it had been in the fridge!

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

This had just the right amount of tang! Simple, easy and a great party food!

Saturday, May 2, 2009

Cinnamon ToasT

Cinnamon Toast

Butter a slice of sandwich bread
Sprinkle with Cinnamon
sprinkle with sugar

Bake at 350 degrees for about 10 minutes.

Review: Simple and esay way to dress up a quick breakfast!

Crockpot Ham

From here

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice

The Directions.

Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Review Simple and yummy!

Cheese stuff shells

Cheese stuff shells

2 eggs
2 containers (15 oz each) ricotta cheese
2 cups (8 oz each) shredded mozzarella. cheese
1 cup Parmesan cheese divided
2 tbsp dried parsley
1 tsp salt and 1 tsp pepper
12 oz jumbo shells (cooked 15 mins and drained)
2 jars of prepared spaghetti sauce
in a medium bowl beat eggs lightly. stir in ricotta cheese mozzarella 3/4c of Parmesan cheese, parsley, salt and pepper.

Spoon about 2 tbsp cheese mixture into each shell. arrange in 13x9 baking dish. top with spaghetti sauce. sprinkle with parm cheese.

bake at 350 for 30 mins makes to 13x9 pans and you can freeze what ever you don't want to cook for another meal. just leave off the spag. sauce when freezing.

Review: These are simple and Delicious! Great with some garlic bread and a green salad!I also use the same filling for manicotti shells!

Tater Tot Casserole

Tater Tot Casserole

1 lb hamburger meat
1 bag tater tots
1 can cream of mushroom (or chicken)
1 small onion
1 tsp of Worcestershire sauce
1 Tsp of ketchup or BBQ sauce
shredded cheese

Cook & hamburger meat and onion. Drain Fat. Mix with cream of mushroom & Worcestershire sauce and ketchup .
Spread the mixture on the bottom of a 9 by 13 pan.
Cover Meet mixture with Cheese
Cover with a single layer of tater tots.
Cook according to directions on tater tot bag.
Before it’s finished sprinkle with cheese over the top.

Simple weeknight meal, had good flavor but nothing spectacular!