Wednesday, January 26, 2011

Itilian Beef Sandwiches

Itilian Beef Sandwiches from here

1 large roast (fat trimmed if needed)

1 package Good Seasons Italian dressing

1/4 cup vinegar

1 Tbs. sugar

1-2 cans chicken broth (I used 1)

1 tsp. garlic powder

1 package brown gravy mix (mixed with 1 cup water)

1 green pepper, sliced

1 small jar pepperoccinis with juice (I used half the jar you see in the picture)

Poke the meat with a fork or knife and put it in the crockpot. Mix all the ingredients and pour over the meat. Let it marinade overnight or cook it right away on low for 8-10 hours. Or, be like me and don’t fix it until lunch time then crank it up on high and cook it for 5-6 hours

Review: The meat was tender and delicious. This was simple to throw together, and I loved that when I got up in the morning it was ready to go!

Cleaning the microwave

Do you want to easily clean your microwave? GREAT!

Coffee Mug
2 Cups of water
1 Lemon slice (optional)

Place two cups of water in a microwave safe mu.
Place lemon slice in mug (optional)
Microwave on high for 4 minutes.
Let mug stand in microwave for two minutes, as contents will be hot.
Remove mug and clean as usual

The water loosen the food particles and the lemon provides it with a nice clean smell.

Tuesday, January 25, 2011

Enchilada Casserole

Enchilada Casserole from here
1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese
In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in. x 9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.
Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 6-8 servings.

Sunday, January 23, 2011

Spaghetti with Beef and Mushroom sauce

Spaghetti with Beef and Mushroom Sauce
1 pound lean ground beef
1/2 cup chopped onion
1 10-3/4-ounce can condensed cream of mushroom soup
1 15-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained (optional)
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon black pepper
12 ounces dried spaghetti
Grated Parmesan cheese (optional)
1. In a large saucepan cook the ground beef and onion until meat is brown and onion is tender. Drain. Stir in the mushroom soup, tomato sauce, mushrooms (if desired), Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

2. Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 servings

Review: I hope the ingredients do not scare you away, the cream of mushroom sauce added a nice cream base to the dish. I seasoned the beef as it was cooking to taste with salt, black pepper, garlic salt and all seasoning. Chili powder can be adjusted to level of spice that you desire. My daughter ate her serving including the meat sauce. This is a great way to spice up a stand by dish.

Saturday, January 22, 2011

A little prep can save you time

As a working mother of 2, I often look for shortcuts in the kitchen. Here are a few that work for me:

1. Meal plan. Planning ahead helps save time in the kitchen as well as money at the check stand, espically if you meal plan based on whats on sale for the week.

2. Prepare veggies for a dish at the start of the week, or the night before. Once I know what I am cooking I can prepare certain veggies/or parts of meals ahead of time. For example chop veggies for stir fry on Sunday of the week you plan to serve and place in a plastic storage container, or cut and season meat the night before you are going to cook it/serve it. This way when you get home you simple grab the meat and veggies and cook them.

3. Clean as you go. This helps decrease my likelihood of getting overwhelmed and helps keep everything tidy.

4. Empty the dishwasher/ drying rack when you get up in the morning that way you will not have to do right before cleaning dinner dishes.

5. Prepare for the next day. I always layout my clothes and my childrens clothes ahdead of time as well as prepare the diaper bag and lunches the night before!

Wednesday, January 19, 2011

Muffin Tins for more than baking!

Muffins tins are for more then baking.

I love using muffin tins for lunch with the kids. I found this idea while browsing the Internet and thought I would share. Its a great way to put some kick into lunch. You simply place different food options in each compartment of the muffin tins!!
The muffin tin contains fruit bar, peaches, green beans, turkey, raviolis, and Gerber veggie snacks, vanilla cookies, Gerber yogurt snacks

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You can also fill your muffin tin with themed ingredients such as " Yogurt and Fruit" or "pizza" and fill each cupcake with toppings or fruit.

To check out more great ideas go to We are THAT family or for more about muffin tins Mondays click here

Ok if that's not enough try using a muffin tin to organize supplies for a small craft or baking project. For example, over the holiday we created a gingerbread house and used a muffin tin to hold all the candies and goodies. We have also used a muffin tin to secure items for a craft project (glue, sequence, yarn etc).

Looking for some great preschool sized main dish check out a few of my favorite recipes using muffin tins:

Turkey and Spinach Lasagna Cakes

Baked Egg Cups

Mini Marvelous meatloaf

Tuesday, January 18, 2011

Made-Again Philly Chicken Subs

Made-Again Philly Chicken Subs from here

for sub filling:
1-2 boneless chicken breasts
2 tbsp olive oil
1 green bell pepper cut into strips
1 sweet onion, sliced
garlic powder
onion powder
salt & pepper to taste

for the cheese sauce:
2 slices 2% processed cheese
2 tbsp reduced fat sour cream
2 tsp grated parmesan

Place Olive Oil, onions and peppers in a skillet and cook on medium until the onions caramelize - about 15-25 minutes, and turn on low to keep warm.

Pound out the chicken breasts with a meat mallet to 1/8 inch in thickness. Season with salt, pepper, onion powder and garlic powder on both sides, cut into 1 inch wide strips then brown in a skillet.

Place the ingredients for the cheese sauce in a bowl and microwave for about 60-90 seconds on half power, then stir together.

Toast the rolls on a griddle or in a toaster oven, add cheese sauce to one or both side of the roll, add fillings and serve

Review: This was a simple weeknight meal that tasted yummy. I prepared the veggies and chicken the night before and seasoned the chicken as well to assist with prep time.

Monday, January 17, 2011

Baked Salmon

Baked Salmon from here
6 (4 ounce) fillets salmon
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup water
2 tablespoons lemon juice
1 cup fresh sliced mushrooms
1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9x13 inch baking dish.
2.In a cup, combine salad dressing mix, water and lemon juice.
3.Arrange salmon fillets in a single layer in the prepared baking dish. Pour the water mixture over the top and place the sliced mushrooms over the salmon.
4.Bake, covered, for 15 minutes. Remove cover and bake for an additional 15 minutes, basting with cooking liquids

Review: This was a good recipe. I sauteed the mushrooms beforehand and added garlic and onion. Overall it was good but I preferred the other baking methods for salmon

Sunday, January 16, 2011

February Meal Plan featuring Family Favorites

Per my husband request, I have gone back and picekd a few of my families favorite dishes.

Please check out for more great meal planning ideas and tips

Week 1

Tuesday: Baked Pork Chops

Wednesday: Turkey Meatballs

Thursday: Meatloaf

Friday: Lemon Pepper Salmon

Saturday: Sweet and Sour Meatballs

Sunday: Turkey Meatloaf

Week 2

Monday:Cola Pork Chops

Tuesday: Turkey and Ranch burgers

Wednesday: Burrito Bake

Thursday: Philly Cheese steak Sandwiches

Friday: Fish packets

Saturday:Chicken Breast Florentine

Sunday: Turkey and Spinach Enchiladas

Week 3

Monday:Pork Marsala

Tuesday: Zesty Turkey Joe's

Wednesday: Meatball Sandwiches

Thursday: Salmon and shrimp with Garlic Rice

Friday: Chicken Enchilada Pasta

Saturday: Baked Potato soup

Sunday: Sticky Chicken

Week 4:

Monday: Bifanas (Portuguese Pork Sandwiches)

Tuesday: Spinach and Turkey Lasagna

Wednesday: Salisbury Steak

Thursday: Bourbon Chicken

Friday: beef Stir Fry

Saturday: Saucy Mozzarella Patty

Sunday: Meatball stuffed Sandwiches

Saturday, January 15, 2011

Mexican Turkey

Mexican Turkey from here

1 pound shredded leftover turkey
1 can of corn
1 small onion chopped
1 tsp garlic minced
1 tbs. of olive oil
1 box of Spanish rice prepared
1 can of rotel
1/4 c. of broth

Saute onion and garlic in olive oil. Add to crockpot.

Add shredded turkey, broth, corn and rotel to slow cooker and mix. Placs crockpot on low and cook for 2 hours.

At 1.5 hours prepare rice and mix in to crockpot. Enjoy with sour cream, cheese, etc. The filling can also be used for burritos.

Review: This was easy to prepare and tasted good. Great use of leftovers.

Friday, January 14, 2011

Parmesan Talapia

Parmesan Talapia from here

1 lb (3-4) tilapia fillets

1/4 cup breadcrumbs or crushed Ritz cracker (I used homemade whole wheat breadcrumbs)

1/4 cup grated parmesan cheese

1 tablespoon italian seasoning

1 teaspoon garlic powder

1 tablespoon lemon juice



garlic powder

olive oil

Thaw and wash tilapia fillets if frozen. Pat dry on paper towels.

Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well.

On a different plate, pour 1 tbsp lemon juice.

Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder.

Turn the fillet over in the lemon juice and sprinkle seasoning on the other side.

Dredge fillet in the parmesan mixture patting it all over to coat.

Place in an oiled baking dish, repeat with remaining fillets.

Sprinkle a little lemon juice over fillets and drizzle or spray them lightly with olive oil.

Bake at 425ºF for about 20 minutes or until they easily flake with a fork and edges are browning (you can sprinkle some more parmesan on top if desired). You can also bake these faster at 450ºF.

Wednesday, January 12, 2011

Fiesta Meatloaf

Check out the recipe for Fiesta Meatloaf was that it was easy to prepare and tasted great!

Tuesday, January 11, 2011

Works for me Wednesday...

For more Great ideas check out We are THAT Family

How many of us have plastic container with a tomato based stain? Spray your plastic container with Pam or other cooking spray before placing the tomatoe based product inside and it makes clean up simple and you will have no more tomato stains :)

Crash Hot Potatoes

Crash Hot Potatoes
12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown

Review: My daughter had such a great time smashing the potatoes. This recipe tasted great and was simple to prepare. I used thyme on my potatoes.

Mozzarella Stuffed Chicken

Mozzarella Stuffed Chicken

4 pieces boneless, skinless chicken breasts
1/4 c. grated Parmesan
1/2 c. bread crumbs
2 eggs, slightly beaten
3 Tbsp. olive oil
1/2 tsp. Italian seasoning
1/2 tsp. dry oregano
1 tsp. garlic powder
1/2 cup shredded mozzarella cheese

Preheat oven to 425 degrees.

Cut each chicken breast (lengthwise) about 3/4 of the way through and stuff mozzarella inside. Close and secure with toothpicks, if needed.

Mix breadcrumbs, Parmesan, Italian seasoning, oregano and garlic powder in small bowl.

Dip the chicken breasts in the egg white and coat with breadcrumb mixture.

Heat olive oil over medium heat, and cook chicken until it has a brown and crispy appearance, about 2-3 minutes on each side.

Place chicken in a greased pan and cook for 20-25 minutes, or until chicken is cooked through.

Review The chicken had great flavor and was VERY moist! Yummy!I Will make this recipe again. It was easy to prepare and very tasty,

Monday, January 10, 2011

Philly Steak N’ Cheeseburgers

Philly Steak N’ Cheeseburgers

Philly Steak N’ Cheeseburgers
Serves: 6 Prep Time: 20 minutes Cook Time: 15 minutes

6 burger patties

2 T steak seasoning

1 onion sliced thin

1 bell pepper sliced thin

2 T olive oil

2 T butter

2 T flour

1 1/2 cup milk

1/2 cup cheddar cheese

1/2 t ground nutmeg


6 sub rolls

Turn on your grill and heat it to medium high to grill your burgers. (I used a George forman) Let the meat sit on the counter for about 10 minutes before you put them on the grill.

Sprinkle with steak seasoning and drizzle with a bit of olive oil. Grill to desired doneness. Let rest under some tin foil for about 5 minutes.

Meanwhile heat 1 large skillet and a medium saucepan over medium high heat . Add 1 1/2 T olive oil to the skillet and 2 T butter to the saucepan.

When the skillet is hot add your onions and peppers. Season with steak seasoning and allow to saute for about 10 minutes or so, until nice and soft.

Once the butter has melted in your saucepan, whisk in your flour. Cook for about 1 minute.

Slowly stir in your milk whisking constantly. Bring to a boil then roll the heat back to about medium low and allow it to simmer for 5 minutes.

Season with S&P and grated nutmeg. Stir in your cheese and allow to simmer on low until your burgers are ready to go.

Split a sub roll in half, toast if desired. Top with burger, pile on your onion and peppers, then slather on your cheese mixture. Philly Cheese burger style!

Review: This was a great way to dress up a burger and it tasted great to!

Sunday, January 9, 2011

Foil Wrapped Veggies

Foil Wrapped Veggies ( adapted from various recipes

pieces of aluminum foil, 12-14" long
1-2 teaspoons, salted butter per packet
1 medium onion, sliced and diveded
4 uncooked baking potato, well scrubbed, skin on per packet
1 green, yellow or red bell pepper decided, diveded
1/2 bag of baby carrots
paprika to taste
salt and pepper as desired

Lay out all the pieces of aluminum foil that you will need.

Place butter in the center of each piece of foil.

Place the onions on top of the butter.

Starting at the narrow end, cut each potato into 1/4" slices. Place slices on top of onions.

Add carrots and bell pepper as desired

Add sesoning as desired.

Bring ends of the foil together and fold down to seal the foil tightly around the veggies , keeping the packets as flat as possible.

Place packets on a grill on medium-low heat. Cook on each side for 20 minutes or a total of 40 minutes.

We usually grill the potato packets first, then keep them warm on a rack inside the grill while grilling the main course

This recipe can also be baked in the oven at 350 degrees for 45 minutes, this is how it was cooked tonight!

This is a simple side dish that tastes great. If your having guests you can have them season their own packets.

Lemon Pepper salmon

Lemon Pepper Salmon from here

1 lb salmon (I buy frozen 1 lb bags, which have 4 pieces - Thaw first!)
2 T. butter, melted
2 T. soy sauce (low sodium is fine)
lemon pepper seasoning

In a 9 x 9" baking dish, mix melted butter and soy sauce. Add the salmon pieces and turn to coat both sides. Sprinkle with lemon pepper seasoning on one side.

Grill over medium heat until done OR bake at 375° for 10-15 minutes, or until fish flakes easily.

I baked this in the oven, when I posted about it on my facebook page someone asked if it had a fishy taste and it did not at all! It was light and yummy.

Saturday, January 8, 2011

Turkey, Spinach and Pasta soup

Turkey, Spinach and Pasta soup a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup fresh spinach

(6 ounce) can tomato paste

2 (14 1/2 ounce) cans Italian tomatoes

4 cups fat free chicken broth

2 cups water

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons dried parsley

2 ounces pasta

6 ounces fresh spinach

1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to the time recommend on the package.

2. Cook onion, garlic, and mushrooms in a pot until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, garlic, spices, salt and pepper.

4. Add pasta, chicken broth, tomatoes, water and seasonings, stir well.

5. Bring to a boil, reduce heat and simmer about 20 minutes

Yet again this is something I whipped up without a recipe to use ingredients that I had on hand, it was hearty and delicious!

Friday, January 7, 2011

Turkey and Lasagna Roll ups

Turkey and Lasagna Roll ups a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup frozen spinach, thawed and well drained

1/2 tsp salt

1 1/2 tsp Italian Seasoning

1/2 tsp cracked pepper

1 jar of spaghetti sauce, divided

8 lasagna noodles,

1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to 1/3 the time recommend on the pacakge. Once cooled drain and rinse and then drape over the side of the pot so they do not stick together.

2. Cook onion, garlic, and mushrooms until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, sauce, garlic, spices, salt and pepper and spinach. Mix well. Cover and simmer for 10-15 minutes

4. Spread about a cup of sauce on the bottom of a casserole dish. Lay out one lasagna noodle, smear with meat mixture and top with mozerrela cheese .

5. Top the lasagna roll-ups with the remaining sauce, remaining 1oz of mozzarella and a bit of dried parsley.

6. Bake uncovered for 20 minute if you like the crispy noodle bits like I do. Cover with aluminum foil if you don’t. :)

Review: This recipe actually occcured because I had extra meat mixture from the lasagna cupcakes, but it tasted great. Just remember that you can fill your pasta with just about anything, the key is to cook the pasta a little less then normaal.

Thursday, January 6, 2011

Easy Crockpot French Dip

Easy Crockpot French Dip modified from this recipe

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
2 gloves of garlic crushed
1/4 tsp of black pepper
1/2 tsp of worshesire sauce
1/2 tsp of minced onion
1/2 tsp of garlic powder

6 French rolls
2 tablespoons butter
sshredded Mozzerela cheese

Trim excess fat from the rump roast, and place in a slow cooker.

Season roast with garlic powder, minced onion and garlic powder.

Add the beef broth, onion soup and beer and minced garlic. Cook on Low setting for 6/12-7 hours.

Remove meat from crockpot and slice meat very thin.

Put the meat back in the crockpot for 30 more minutes or until ready to serve to soak into the juice

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

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Serve the sauce for dipping and sprinkle french dip with cheese .

Review: This was a great recipe the meat was tender and flavorful. I made plenty of adaptations from the orginally recipe and the whole family loved it, even my picky 3 year old!

Wednesday, January 5, 2011

Parmesan Chicken Sandwich

Parmesan Chicken Sandwich
4 skinless chicken breast, thinned to 1/4 inches
1 Cup Whole Wheat Panko or Bread Crumbs
1 Tbsp Italian Herbs (you can find them in any grocery’s spice section)
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1/2 cup of Parmesan cheese
2 Large Eggs
1/4 Cup Flour with a tsp of salt and a tsp of pepper
1 jar spaghetti Sauce
2 cups mozzerella cheese

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 5 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl/Ziploc bag.
5. Make an assembly line with the bowls. Dip the chicken first into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all breasts
6. Heat olive oil in skillet or fry pan, cook chicken over medium-high heat until browned on both sides. .
7. Place Chicken breasts in backing dish.
8. Place remaining sauce over chicken and bake in the oven for 20 to 25 minutes or until bubbly.
9. Sprinkle the mozzarella cheese over the chicken and return to oven until cheese is melted and serve on hamburger buns with your favorite fixings!

Tuesday, January 4, 2011

Turkey and Spinach Lasagna Cakes.

Turkey and Spinach Lasagna Cakes with inspiration from here

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup frozen spinach, thawed and well drained

1/2 tsp salt

1 1/2 tsp Italian Seasoning

1/2 tsp cracked pepper

1 jar of spaghetti sauce

8 lasagna noodles, cooked al dente

1 beaten egg

2 cups ricotta cheese

1/2 cup shredded Parmesan cheese

2 cups shredded mozzarella

1 tbsp dried parsley

1/4 cup shredded or grated Parmesan

Cook onion, garlic, and mushrooms until all veggies are tender add turkey.

Thoroughly cook the ground turkey in a large skillet. Add the, sauce, garlic, spices, salt and pepper and spinach. Mix well. Cover and simmer for 10-15 minutes.

Combine the egg, ricotta, and Parmesan.

Using a glass or cookie cutter that is close to the size of the muffin cups, cut 3 circles out of each noodle for a total of 24 circles.

Place 1 noodle circle in each muffin cup. Layer meat sauce, ricotta mixture, and shredded mozzarella. Repeat. Top with a bit of parsley and grated Parmesan.

Cover loosely with a piece of foil that has been sprayed with oil and bake at 400 degrees for 25-30 minutes. Remove foil and bake for another 5 minutes to brown on top.

Let the “cupcakes” sit for at least 10 minutes for easier removal.

This was a great way to dress up dinner and make it fun for the kids. My 4 year old was excited to eat "food cakes." These tasted great too!

Sunday, January 2, 2011

South of the Boarder Stuffed Chicken Breasts

South of the Border Stuffed Chicken from here
 4 Boneless Skinless Chicken Breasts
 2 Limes (or 1/4 cup lime juice)
 Fresh Cilantro
 1 tbsp. Olive Oil
 1 cup Fiesta Rice (I would make the whole batch!) (see recipe below
 1 cup Shredding Mexican Cheese blend
Preheat oven to 350 degrees. With a mallet or hammer, pound chicken breasts flat.
They shouldbe about 1 /4 inch thick. Place in a casserole dish.

In a small bowl whisk together lime juice, olive oil, a pinch of cilantro, and a dash of salt and pepper. To make a marinade

Pour the lime marinade over the pounded chicken breast. Let sit while you prepare the Fiesta Rice.

Prepare the Fiesta Rice. You can find the full recipe and directions here.

Take each breast and lay them on a flat working surface. Fill with 2 -3 Tbsp rice, and a handful
of cheese.

Roll each breast and place seam side down in a clean casserole dish.

After each breast has been stuffed, sprinkle the tops with more cheese.

Bake chicken at 350 for 30-45 minutes, or until chicken is cooked through.

Serve with Tortilla Chips, Guacamole, Salsa, etc. You can also serve the extra Fiesta rice on the side!

Fiesta Rice
1 1/2 cups rice
2 1/2 cups chicken broth
1 Can Ro Tel Tomatoes with lime & cilantro
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil


In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened.

Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and canned tomatoes.

Stir it up and bring to a boil.

Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*You can substitute a can of regular diced tomatoes if you don’t have the RoTel tomatoes

Review: I made a full batch of the rice that was rich in flavor and simple to prepare. The marinade for the chicken added tons of flavor. Overall a great weeknight meal!

Saturday, January 1, 2011


So I get this idea from Finding joy in my kitchen. She listed her most viewed recipes from 2010. So here are my top recipes for 2010:

1. Baked Chicken Alfredo

2. Crockpot Salsa Chicken and Rice

3. Homemade Sloppy Joes

4. Pork Chops and red potatoes

5. Garlic Toasted Bruchetta