Sunday, October 23, 2011

Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake

Source: None via Erica on Pinterest

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Lemon Chicken

Lemon Chicken

1 cube butter
4 chicken breasts
1 package of Italian Seasonings Salad Dressing Mix
Lemon Juice from 2 fresh lemons.

Melt 1 cube butter in fry pan.

Layer on 4 Chicken Breasts, or Chicken Tenders.

Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix

Add juice of 2 lemons.

Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

Can be done in crock pot. (For chicken breast: Cook on Hi: 4-5 hours, on Low: 6-8 hours. When finished cooking, take out, shred chicken with 2 forks, and ladle on the juices.

TGIF's Sizzling Chicken and Cheese

Source: via Merilee on Pinterest

2-3 chicken breasts
2T Olive Oil
1 tsp chopped Garlic
1/2 cup Mexican cheese
2-3 slices American cheese
mashed potato's (instant or homemade)

2T Chopped garlic
2T Chopped Parsley
4T Olive Oil
1 tsp crushed red pepper flakes
1/4 tsp black pepper
1/4 tsp salt

Pepper and Onions
1 green pepper sliced
1 red pepper sliced
1 yellow onion sliced

1 Pound chicken to even thickness and place in bag. Mix together all the marinade ingredients and pour into the bag with the chicken and refrigerate 2-4 hours.

2.Slice the peppers and onions and saute in 1T olive oil or until al dente. Season with salt and pepper.

3.Saute chicken in 1T olive oil over med heat. Cook until golden brown color and no longer pink in the middle. About 6-8 min per side.

4.Make the mashed potato's according to the package and add 1tsp garlic and 1/2 cup Mexican cheese when done. Mix well until cheese is melted.

5.To serve scoop some of the potato's onto a plate and top with a slice of the American cheese. Then top with a scoop of the pepper and onion mixture and top with a chicken breast. Sprinkle with chopped parsley(optional)

Wednesday, October 12, 2011

White Fish Tacos

White Fish Tacos


For the fish:

2 tbsp. freshly squeezed lime juice

3 tbsp. extra virgin olive oil, divided

3 tbsp. minced cilantro

¼ tsp. cumin

2 cloves garlic, minced or pressed

1 lb. white fish (halibut, cod, tilapia, etc.)


For the cilantro cream sauce:

Juice of 1 lime

2 tbsp. cilantro, minced

6 oz. nonfat greek yogurt (sour cream is fine too)

1 clove garlic, minced

Pepper, to taste

For serving:

Cherry tomatoes, quartered

Green onions, chopped

Red cabbage, shredded

(Or whatever sounds good to you!)

6-inch flour tortillas


Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish. Whisk together until well blended. Place the fish in the mixture, turning to coat. Let marinate 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce. Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl. Mix until well blended. Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Place the fish in the pan and cook without disturbing, 3 minutes. Flip the fish and cook on the second side 2-3 minutes more. Remove to a plate, season with salt as desired, and let rest for a few minutes. Shred the fish into bite-sized pieces with two forks.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings as desired.

Tuesday, October 11, 2011

Cilantro Lime Rice

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt.

Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduceto low and cover about 15 minutes.

Shut off flame and keep covered an additional 5 minute.

In a medium bowl,combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Buttermilk Mushroom pork chops

Buttermilk Mushroom Pork Chops
6-8 boneless pork chops
salt and pepper
1/4 cup flour
16 oz. mushrooms
1 T. butter
1/2 cup white wine (or chicken broth)
1 T. basil
1/2 t. salt (optional)
1 cup buttermilk
1 can cream of mushroom soup

Sprinkle salt and pepper on the pork chops and then dredge each in flour. Brown pork chops on both sides in a nonstick skillet; place in the bottom of a slow cooker sprayed with cooking spray. Melt butter in the skillet and add mushrooms, sauteing until tender (about 5 minutes). Add white wine, scraping up any browned bits from the bottom of the pan. Pour mushrooms and wine over pork chops; sprinkle basil over the tops. Cook on high for 4 hours. Combine salt, buttermilk, and soup; mix well. Pour mixture over top of pork chops, and cook for another 30 minutes. Stir to combine before serving.

Review: Made exactly as stated.. this was soo good. The gravy made from the recipe tasted great over rice!

Super sliders

Super Sliders (the recipe)

-Bag of Costco Rolls
-2 Packages Sliced Roast Beef
- Sliced Swiss Cheese

- 1 Cube Butter
- 4 Tablespoons worcestershire sauce
- 1 tsp Garlic Pepper
- 2 Tablespoons Poppyseeds/sesameseeds (or 1 of each)

Cut the rolls in half and fold one piece of roast beef in half and one piece of swiss cheese for each roll. Place into a 9×13 pan making room for 12.

Melt butter and mix all ingredients together. Brush onto rolls. The sauce makes enough for 2 pans/ 24 sandwiches. Cover pans with tinfoil and cook at 350 for 30 minutes

Review: OHH My goodness these were yummy!!! OH SO GOOD!

Talipia Scampi


3/4 cup butter
1 1/2 teaspoons lemon juice
8 cloves garlic, halved
4 (6 ounce) tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 tsp of pasley


Preheat oven to 350

In a bowl, melt 3/4 stick of butter, lemon juice to taste, & garlic together. Add salt, pepper, & a little parsley,

Stir Well

After rinsing the fillets, place them in a baking dish {I use my fav Pyrex}
Cover the fillets with the mixture

Add more parsley to taste

Bake for 30 minutes. Every 10 minutes, take the dish out & turn over the fillets. Making sure they are drenched in the butter mixture