Pasta salad for a Crowd!

From allrecipes.com
INGREDIENTS
1 (16 ounce) package uncooked macaroni( I use the tri color pasta)
8 hard-cooked eggs, grated
1 (6 ounce) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10 ounce) jar dill pickle relish, partially drained
1 tablespoon prepared yellow mustard, or to taste
1/2 cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste


DIRECTIONS
Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.

Review: Yummy! Great for summer BBQ's

Homemade Sloppy Joes

from a taste of home
Ingredients:
1/2 pound ground beef
1/2 cup ketchup
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
2 hamburger buns, split
Directions:
In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns. Yield: 2 servings.

Review: I doubled the recipe. It was simpe, but next time I think I'll add some onion and garlic.

Chicken Fried Steak and Hashbrown Casserole

Chicken Fried Steak from Allrecipes.com
INGREDIENTS
1/2 pound (1/2 inch thick) boneless sirloin steak
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
COUNTRY GRAVY:
2 tablespoons all-purpose flour
1 1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

DIRECTIONS
Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces.
Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.

In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.

For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Review: The coating came apart from the steak. I added salt, pepper and garlic salt to the flour mixture. I had to use Bisquick backing mix as flour(this could have made the difference. I also used Italian bread crumbs for added flavor. Overall, it was simple, but not one of my favorites!


Cheesy Hash Brown Casserole

2 lbs frozen hash brown potatoes, thawed
1/2 C margarine or butter, melted
1 can Cream Of Chicken Soup
1/2 C onion, chopped
2 C cheddar cheese, grated
1/2 tsp pepper
1 tsp salt

Combine soup, onion, melted butter, and seasonings, stir well. Stir in cheese and frozen hash browns. Place in 9x13 dish and bake at 350 for thirty minutes, or until bubbly.

Review: In the words of my 2 year old daughter, yummy! This casserole was creamy, cheesy and delicious. I used Ori-Ida O'Brien hash browns which come seasoned and with onions and bell peppers for added flavor. This is a great side dish and it was supper simple!

Hawaiian Baked Chicken

From Taste of Home
Ingredients:
12 boneless skinless chicken thighs (about 3 pounds)
2 cans (8 ounces each) unsweetened crushed pineapple, undrained
1/4 cup sherry or chicken broth
1/4 cup spicy brown mustard
1/4 cup honey
2 tablespoons butter, melted
1/2 teaspoon paprika
Directions:
Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika.
Bake, uncovered, at 400° for 35-45 minutes or until a meat thermometer reads 180°. Yield: 6 servings.

Review: Simple to but together ok on taste!

Chicken Parmigiana

From a taste of Home
Ingredients:
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves (4 ounces each)
1 jar (26 ounces) meatless spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
Directions:
In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, then roll in crumbs. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
Bake, uncovered, at 375° for 10 minutes. Turn chicken; bake for 10 minutes. Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear. Yield: 4 servings.
I really liked the flavor of this recipe, but I think next time I will brown the chicken first and then bake it. I like my chicken crispy!

Menu Plan Monday

Monday:Left Overs
Tuesday: Chicken Tetrazzini
Wednesday:Chicken Fried Steak
Thursday:White Pizza
Friday:Baked Ziti Casserole
Saturday: Slow Cooker Chicken parmasen
Sunday: Taco soup

Crcok pot Salsa Chicken and Rice

Crcok pot Salsa Chicken and Rice from A Year of Crockpotting


--6-9 chicken thighs, or equivalent body parts
--1 can rinsed black beans
--1 cup chunky salsa
--1 cup frozen white corn

The Directions.

Put your chicken in the crockpot; mine was still frozen. Top with the rinsed black beans, salsa, and corn.

Cover and cook on low for 6-9 hours, or on high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen, and how big the pieces are.

If you decide to use breasts, increase your salsa by 1/2 cup. Breasts are drier than thighs.
I used breasts and my breasts, and they where very juicy. I added chile peppers and mushrooms.The chicken was also very easy to shred. Ate it over rice, and for lunch I am taking tortillas. Yumy! Definetly a keeper!