Thursday, October 22, 2009

Baked Oatmeal...TO.DIE.FOR.

Oh my goodness, I am slightly obsessed with this yummy dessert breakfast!! Thank you to this blog for my new favorite breakfast recipe! It's delicious served warm right out of the oven, and just as good served the next few mornings reheated in the microwave with a little milk.

Baked Oatmeal
2 eggs
1/2 cup oil
1 tsp. vanilla
1 cup milk
1 cup sugar
3 cup uncooked oats
1 tsp. salt
1 tsp. baking powder
1) preheat oven to 350 degrees F.
2) in a mixing bowl mix eggs, oil, vanilla, milk, and sugar.
3) add in oatmeal, salt, and baking powder.
4) pour the mixture in a 8x8 greased pan.
5) bake for 30 minutes.

Tuesday, October 20, 2009

Pesto Tomato Tart (pretty much pizza)

yum yum yum!!!!! This was a meal somebody brought for us and I knew it would be good but I didn't know that it would be as divine as it was!!! And, Reid loved it too!!! Add salad and some wine and you're good to go!

Pesto Tomato Pizza
*1/2 pkg. refrigerated pie crusts
*2 c. shredded mozzerella cheese, divided
*3-5 plum tomatoes (depending on how many tomatoes you want on it)
*1/2 c. mayo
1/4 c. grated parmesan cheese
*2 T basil pesto (already made in pasta section)
*1/2 tsp. pepper
*3 T chopped fresh basil (optional - for looks)

Unroll pie crust on lightly greased baking sheet. Roll into a 12 inch circle. Brush outer 1 inch crust with water. Fold edges up and crimp. Poke holes in the bottom with a fork.

Bake at 425 for 8-10 mins. Remove from oven. Sprinkle with 1 c. mozzarella cheese, cool. Arrange tomato slices over cheese. Stir together remaining 1 c. mozz. cheese, mayo and next 3 ingredients. Spread over tom. slices. Bake at 375 for 20-25 min. Remove and sprinkle with basil.

Tuesday, September 22, 2009

Black Bean Enchiladas

This meal is another winner!!!! Even my husband who must have some kind of meat with every meal loved this! We ate these for a few days until they were all gone. We had no idea this meal was a Weight Watchers meal until I emailed my friend who brought this dinner for the recipe. Bonus!! Thanks Emily!!!

Black Bean Enchiladas

*1 onion
*2 cans black beans (puree ½ of one can)
*1 tsp cumin
*1 tsp garlic salt
*½ cup 2% fat cheese (I use mixed cheese)
*10-12 corn tortillas, or flour
(when I use corn, a tip so they don't just tear and break when you fill them - spray them with PAM on both sides, and put them on a baking sheet and pop into a 325 degree oven for 5-10 minutes and it softens them right up!)
*2 tomatoes, diced (I use Rotel in a can, or diced tomatoes, drained)
*2 cans enchilada sauce
*Fresh cilantro

Preheat oven to 350. Spray a 9x13 baking dish with Pam. Saute onion in non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes and cilantro to pan. Pour a little enchilada sauce in bottom of baking dish. Put 2-3 T of beans in each enchilada with a tsp of cheese. Wrap each tortilla and place loose end down in dish. Cover with the rest of the enchilada sauce, cheese and beans. Cover and bake 20 minutes. Uncover and bake 10 minutes more. Top with fresh cilantro.

Wednesday, September 2, 2009

Chicken Enchiladas

If you're familiar with our blogs or know us, you know that I have 2 picky eaters on my hand. So, whenever there's a meal that everybody likes, it's a winner. My friend Wendy brought this meal over and it was so yummy! Matt, Reid and I all loved it and I have a feeling it will become a regular on our menu!

Chicken Enchiladas

4 chicken breasts - cooked and diced
10 flour tortillas
2 cans cream of chicken
1 pint sour cream
1 small can green chilis
1 lb. grated monterey jack cheese
1 lb. grated cheddar cheese
1 bunch green onions chopped (I omit this)

Mix soup, sour cream, and chilis in a bowl. Spread small amount of sauce on bottom of 9x13 pan. Spreas small amount of sauch on tortilla, add chicken, onion, and cheese. Roll and place seam side down on pan. Repeat. Sprinkle remaining ingredients on top and bake at 350 for 40 minutes!

Baked Spaghetti

Why make boring old spaghetti when you can whip this meal up with the same amount of ease and deliciousness?? Jessica and Sharee brought this meal over (with a green salad and super yummy dessert - black forest dump cake) and it made enough to have some leftovers for the next couple of days and the whole family loved it! When I start cooking again and make this, I'll be sure to take a picture!


16 oz spaghetti
26 oz spaghetti sauce
1 ½ lbs. ground beef
1 egg
8 oz sour cream
1 stick margarine/butter
2-3 cups grated cheddar cheese

DIRECTIONS:While spaghetti is cooking, brown ground beef, drain excess fat and add the sauce. Drain pasta and add the sour cream and margarine. When the pasta has cooled a bit, add the egg. Place pasta mixture in the bottom of a greased 13x9 casserole dish. Top pasta with the ground beef mixture. Then cover with cheddar. Bake at 375 for 30-40 minutes, or until cheese is bubbly.

Monday, August 3, 2009

Baked Ziti

My friend, Brynn, made this super yummy baked ziti at playgroup last week and I've been craving it all week! I made it for dinner tonight and it was a hit! I have to warn you, it is a bit labor intensive in the preparation, but don't let that scare you off! It's definitely worth it! It also makes a lot, so you could even divide in half and prepare one and freeze the other - maybe without the mozzarella cheese, adding that when you're ready to cook it. (not sure, not too familiar with the rules of freezing...) Another good thing about this meal is that you don't really need a lot of sides - just salad and garlic bread complete it! While it was cooking, I washed all the prep dishes so that eliminated the after dinner clean up. Are you convinced? Oh, and it's a great meal to take when you're bringing a meal to a friend! Let me know what you think!!!



Baked Ziti

1/2 medium onion, chopped (optional)

1 Tbsp olive oil

2 garlic cloves, chopped

1 pound lean ground beef

1 (26 oz.) jar tomato and basil pasta sauce (I used Prego Tomato Basil Garlic sauce)

3/4 tsp salt, divided

1 (16 oz) ziti pasta - (penne - I like the Barilla Plus)

3 Tbsp butter

3 Tbsp all-purpose flour

3 cups milk

1 cup grated Parmesan cheese

1/2 tsp. pepper

1 (8 oz) shredded mozzarella cheese

1. Cook pasta according to directions. While waiting for the water to boil, begin step 2. Drain pasta and return to pan.

2. Saute chopped onion in hot oil over medium high heat in large skillet for about 5 minutes or until tender. Add garlic and saute 1 minute. Add beef and cook until no longer pink. Drain. Stir in pasta sauce and 1/2 tsp. salt. Set aside.

3. Melt butter in heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly (take about 7-10 minutes). Stir in parmesan cheese, remaining 1/4 tsp. salt, and pepper. Pour sauce over pasta, stirring until pasta is evenly coated.

4. Transfer pasta mixture to a lightly greased 9x13 inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.

5. Bake at 350 for 20-25 minutes or until cheese is melted. Let stand 10 minutes before serving.

Thursday, July 30, 2009

My version of Corner Bakery's Swiss Oatmeal

I'm a big fan of Corner Bakery's Swiss Oatmeal, and this is an easy version to make for breakfast in the morning. It's also kid-friendly, but my little mister won't try it....yet.

Swiss Oatmeal

*1 Carton of yogurt - your favorite kind (I like either vanilla or french vanilla)

*1/4 cup granola (I like Bear Naked)

*1/4 cup oats - don't cook

*Mix-ins - I use blueberries and bananas because they're low maintenance, but this would taste good with strawberries, dried cranberries, etc.

Combine everything together!!!

Super Easy Rotel/Cream Cheese Dip

Can you go wrong with a Rotel and Cream Cheese combo?!?! This is one of my most favorite dips!!! Tastes great with any kind of chip - my faves are Ruffles or Fritos.

Rotel and Cream Cheese Dip

*8 oz. pkg. cream cheese, softened - either 1/3 less fat or the regular version, depending on your mood

*2 cans Rotel - 1 drained, 1 to add as needed (I always use Mild because I don't like spicy)

Beat Cream Cheese and 1 drained can of Rotel. Gradually add the 2nd can (which, remember you don't drain) until the dip is of a consistency you like (you don't want it too runny). It usually takes about 1/2 can. Beat until creamy!

Tuesday, July 21, 2009

Red Beans and Rice with Sausage

I recently found this great recipe blog that has a lot of easy, delicious, family-pleasing recipes (and the pictures make the food look even better)! I'm kind of weird, but I'm very picky about sausage and the only kind I like is the smoked link kind, but when I say "liked" I mean "obsessed/can't-get-enough-of"...see, weird, right? So, when I saw this recipe, I knew it would be a winner!

Red Beans and Rice

Rice - whatever kind you like (of course I have to make 2 different kinds - brown for Reid and me, white for Matt)

1 pkg. (14 oz) smoked sausage - whatever kind - I've tried the turkey, pork, and beef - all good

1 - 2 cans Red Beans (I ended up using 2)

Creole Seasoning (either Tony Sacheres or Zatarans

Olive Oil

1. Cook Rice.
2. While cooking, thinly slice the sausage. Add 2-3 tablespoons of olive oil to a pan and heat over medium heat for a couple minutes. Add the sausage and a good sprinkling of the seasoning. Cook for about 7 minutes, flipping every so often, until the sausage is nice and brown.
3. Drain the red beans and add to the pan with the sausage. Stir until warmed through. I also like to add more seasoning so the beans are seasoned as well!
4. Serve with your rice and some cornbread!!

Thursday, May 28, 2009

Sweet Chicken Bacon Skewers

YUMMY!!!! This can easily be an appetizer or a meal, depending on what you add to it or not. I got it from Brittney, and you'll have to check out her picture of the meal - I didn't even attempt a picture because I knew I couldn't get one that looked as good as hers!!

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Hands Down, Best Ever Brownie Dessert

I CANNOT get enough of this dessert!!! It is so decadent and rich, but I have no problem having some for breakfast, after lunch AND after dinner! It is one of my 2 favorite desserts that my mom makes (I'll post the other soon). You have to make this the next time you're having people over!!!! Everybody will LOVE it!!!! (Unless of course they are like my husband who does not like sweets, well except for choco chip cookies...this is way too rich...I mean, is there such a thing???) This is an easy recipe, but does require some time and effort.
I'm sorry, these pictures do not do this dessert justice!!!

Frozen Brownie Dessert

*Boxed Brownie mix , your favorite kind (I usually get the Family size), plus ingredients for that
*Blue Bell Coffee ice cream, 1/2 gallon, thawed
*8 oz. Bakers German sweet chocolate (they come in 4 oz. packages - the squares)
*1 1/3 cup sugar
*2 small cans evaporated milk
*2 sticks butter
*2 tsp. vanilla
Make boxed recipe of brownies for a 9X13 pan

Let cool completely.

Spread thawed coffee ice cream on top of cooled brownies. (Almost like an icing)

Freeze (it takes about 2 hours).

Spread completely cooled chocolate sauce on top of frozen ice cream.
Chocolate sauce: Boil the choc. sqs., sugar, evap. milk, and butter and cook for 4 mins., stirring.
Take off the heat and add 2 tsps. vanilla.
Let cool completely.


Make sure the brownies are cool before spreading ice cream. I thaw the ice cream in the microwave, stir, spread and microwave again, stir and spread.

Make sure the choc. sauce is cooled before spreading on top of the frozen ice cream otherwise it will all be a gooey mess!

Pulled Pork Burritos

Dena gave me this recipe because I knew when she was describing it that it would be perfect for our family!!! (Of course, when I say that, I really mean Matt and I seeing how I can count on 1 hand the dinners I make that Reid eats - dinner crack down is coming soon with him though!) Anyway, whenever I cook a dinner that has any type of sauce, or additional toppings, it has to be something that is made separately because Matt likes things plain. This recipe is the perfect combination!! You'll see what I mean from the recipe. Oh, and Bonus! It's crock pot!!!

Pulled Pork Burritos

2-3 pound pork roast (NOT the tenderloin), trim the fat (I used a shoulder pork that had a bone, and didn't worry about trimming the fat)
1 packet of burrito seasoning
1 onion, sliced
2 cans of enchilada sauce (one mild and one medium)
2 cans of pinto beans, drained
1 can of rotel, drained

Put pork roast in crock pot with packet of burrito seasoning and sliced onions and around a cup of water and cook on LOW for 6 hours.
In a pot, combine beans, rotel and enchilada sauces, cook on medium to low heat until warm just before you are ready to eat.
Pull apart the pork, it should literally fall apart.
Serve pork in tortillas (flour are best) and top with bean/enchilada sauce, shredded cheese, sour cream, etc.

This meal was great for us because Matt just ate the pulled pork (it was delicious by itself) and I was able to make the full burrito with sauce and all the toppings because that's how I roll - I love to include everything when I'm eating something like that!


Saturday, May 16, 2009

Brownie Kisses

Yum! These are easy, not many ingredients, and delish! Enjoy!

Brownie Kisses

Melt in microwave:
4 squares semi-sweet chocolate (I used that Baker's brand)
2 sticks butter

1 3/4 cup sugar
1 cup flour
1 t. vanilla
1/2 t. salt
4 eggs, slightly beaten
2 cups pecans, chopped (I don't add these)

Line muffin pan with foil baking cups; then put in chocolate mixture filling 1/2 to 2/3 full. Bake at 325 degrees for 20-25 minutes (my oven cooks fast so I bake for about 21 minutes). Don't overcook; should be a little soft in the middle. Makes approximately 20 servings.

Sunday, May 3, 2009

Cheesy Chicken and Rice casserole

There are so many variations to this one-pot dinner, but I got this particular recipe from my good high school friend Carrie and her mom (who has TONS of great family meal recipes...need to get more). This is a good classic meal. Oh, and did I mention that it is EASY???

Cheesy Chicken and Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can french onion soup
1 1/2 cups uncooked Uncle Ben's rice
4 ckn. breasts either pounded thin or cut in half, seasoned with salt, pepper, poultry seasoning, etc.
Shredded cheddar cheese (optional)
Mix soups and rice in mixing bowl. Add about 1/3 can of water to mixture. Spray 9x13 pan with PAM. Pour mix into pan. Lay breasts on top and spoon some of the sauce mixture on top. Seal with foil and bake at 350 for 55 minutes. Add cheese and bake for another 5 minutes or until cheese is melted. (If not using cheese, just bake casserole for an hour)

Bubble Pizza

I got this recipe thanks to my friend Wendy, who is currently living in Doha (somewhere in the Middle East) with her family. This is a type of recipe that I like: easy, yummy, and a meal that everybody in the family would like!!!

**Yum-mo!! I made this last week and it was so delish!! Everybody liked it - including Reid!!! (Who we all know pretty much doesn't eat what I make for dinner because he's so picky!) The only change I would make is this: I could only find the Grande biscuits and used 2 cans, but next time I'm going to just use 1 can because we like it "meatier" and not as "bready."

Bubble Pizza

*2 cans of Pillsbury flaky Biscuits - quarter each biscuit (or 1 can of the Grande size biscuits)

*1 small jar of Ragu Snack Pizza Sauce

*1 bag Kraft Pizza Cheese (2 cups)

*optional *Pepperoni, sausage, hamburger, etc.

*optional *Sauted Veggies of any kind (peppers, onions, mushrooms, etc)

I'm going to try cooked ground beef and pepperoni

Mix all of the above. Put into a greased bundt pan (like you do for monkey bread). Bake at 350 for about 30-45 min. Make sure the biscuits cook all the way through.

Thursday, April 9, 2009

Crock Pot Chicken Tacos

A friend gave me this recipe and it is super easy, yummy, and versatile!!! You can do soft tacos, hard shell tacos, taco salad, burrito, etc.! Serve with taco sides - sour cream, cheese, lettuce, tomatoes...

Crock Pot Chicken Tacos
*Chicken breasts - about 4
*Can of Rotel - I don't like spicy so I use mild
*1 can of water (just fill rotel can with water)
*1 package of Taco Seasoning
Put all this in crock pot and cook on low for 6 hours or high for 4 hours!

Wednesday, April 1, 2009

Layered Hummus Dip

My mom passed this dip recipe along and it is SOOOOO tasty and really pretty! Plus, it's pretty easy to prepare! Just serve with some pita crackers, wheat thins, chips...really anything! I served mine in a glass 8x8 baking dish, but really anything works.

Hummus Dip

*big container of Hummus
*black olive tapenade (found in the pickle/olive section); when you spoon it on dish, drain any liquid
*chopped cucumbers
*chopped green onion
*chopped tomato
*pine nuts (I toasted mine)
*feta cheese

Layer ingredients (I did in the order above).

Tuesday, March 24, 2009

Sweet Potato Fries

This has become one of our favorite side dishes because it's a super yummy way to add a healthy side dish that's a vegetable! I love dipping mine in ketchup, and I can get Reid to eat them by doing the same with his! Also, we like ours a little crispy, and I've been trying different things, and so far the best way is to use less olive oil. Also, feel free to use any kind of spices that you like. Please leave a comment if you find another delicious way to make sweet potato fries!

Sweet Potato Fries
2-3 long, skinny sweet potatoes (they're easier to cut)
Tony Sacheres seasoning
Cut the potatoes in half and then slice into small thin fries...or thick if you like that way better. Toss with a little bit of olive oil and spices. Spread out onto a pan with sides. Roast at 425 for 20-25 minutes or until they're at the desired crispness; sometimes I flip them halfway.

Thursday, March 19, 2009

Simple and Delicious Banana Bread

After making this a couple (ok, so LOTS of times) I've tweaked a little - it's better if you use 4 bananas and 1 and a 1/3 cup flour. Also, I added about 2 spoonfuls of ground flaxseed meal to add some more health benefits (and you can't taste it, promise!!)

I actually love when I have a few bananas that turn from a lovely yellow into a yucky brown because that gives me an excuse to make banana bread, a favorite! When this happens, I will scour the internet looking for a healthy recipe, but today, I found one that might not be the healthiest (although it's not terrible for you), but it's so easy and it's definitely a keeper!! I love to eat my slices heated with some butter. Yum! The perfect breakfast, afternoon snack, after lunch/after dinner treat...

Banana Bread Recipe

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour (my oven cooks faster, so I always check before time is done). Cool on a rack. Remove from pan and slice to serve.

Sunday, March 15, 2009

Low Fat Creamy Parmesan Mashed Potatoes

Mashed Potatoes
2 lb. red potatoes (about 8), cut into chunks
1 cup fat-free, reduced-sodium chicken broth
4 oz. 1/3 less fat cream cheese
1/2 cup light sour cream
3 Tbsp. Kraft grated parmesan cheese
Place potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 5 min., stirring after 8 min. Uncver; stir potatoes. Simmer, uncovered, 5 to 6 min., or until potatoes are tender and most of broth is absorbed. Add cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and parmesan; mash until potatoes are smooth and heated through.

Lasagna Toss

Lasagna Toss
1 lb ground beef
2 green peppers, chopped (I'm omitting this)
3 cloves garlic, minced (I just finely chop)
1 jar (26 oz.) spaghetti sauce
1 2/3 cups water
1/4 cup Kraft Zesty Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded low-moisture, part-skim Mozzarella cheese
Brown meat in large saucepan; drain.
Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to a boil. Add noodles; stir. Cover.
Cook on medium- low heat 10 to 15 min. or until noodles are tender, stirring occasionally.
Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
Special extra (I'm planning on doing this part): Stir 1/2 cup Ricotta cheese into noodle mixture before sprinkling with mozzarella.

Thursday, March 12, 2009

Hot Chicken Salad

OH MY GOODNESS, this has to be one of my most favorite meals! Ever since eating this at Amy Carroll's baby shower almost 2 years ago, I have been obsessed! Now, since Matt will have no part of this, I don't make it for dinner but will make this at the beginning of the week and eat on it for lunch. Don't let me fool you - this should last probably all week, but I think I eat a couple servings (ok maybe more) at a sitting so it does not last long! Here are exact measurements, but I don't measure out the ingredients for this recipe; I just add however much I like of the item.

Hot Chicken Salad
3 cups chopped cooked chicken (you can use a rotisserie chicken from the store)
2 cups chopped celery
1 cup toasted, sliced almonds
1 1/2 cup mayo
1/2 of lemon, squeezed into mixture
grated sharp cheddar
crushed BBQ flavored Lays

Combine the first 5 ingredients in a 9x9 baking dish (that's what I use because I like a thicker mixture, but you can use a bigger pan). Cover with a layer of cheese, and then add chips on top. Bake at 375 for about 25 minutes. I like to eat this with crackers, but it's also delicious by itself! Also, sometimes I add a dash or so of Worcestershire sauce, and if I use fresh chicken, I add salt and pepper.

Kid Friendly Trail Mix

This is a simple, easy snack to put together and carry with you! And, not only is it kid-friendly, but definitely adult-friendly!!

Trail Mix


5 cups Rice Chex

1 bag M&Ms

1 (16 oz) bag pretzels - either twists or sticks

1 (14 oz) bite-size Cheez-it crackers (I get the Parm. Garlic and Cheddar box)
1 (12 oz.) container honey-roasted peanuts (optional - depending on the child's age)
Store in an airtight container. Makes 15 servings.

Monday, March 9, 2009

Alfredo Bow Tie Pasta, with or without Chicken

Thanks to Lynette for this yummy recipe! Also, Matt doesn't like all the veggies, so I just split the alfredo sauce in half and heat his and he just has pasta, chicken and alfredo sauce while I have the whole she-bang!

Bow Tie Pasta

3/4 package bow tie pasta

4 garlic cloves

1/2 onion

1/2 cup sun dried tomatoes

1 can sliced black olives

1 lb. mushrooms

1 jar of alfredo sauce

(you may also add/delete any other veggies)

1. Boil pasta as directed.

2. Chop up all the veggies and saute them in a tablespoon of olive oil until tender.

3. Add alfredo sauce and simmer until heated through.

4. You can also add some sliced grilled chicken and some parmesan cheese!

Beef Roast on Hoagie Rolls

YUM is all I can say for this meal! This is so delicious served with some tator tots on the side and green beans.
Beef Roast on Hoagie Rolls
pot/chuck roast
can of beer
can of beef broth
jar of banana peppers (don't omit - this adds so much flavor!)
1 TB garlic powder
2 TBS Italian seasoning
Hoagie rolls
mozzarella cheese
Cook all ingredients (except rolls and cheese) on low for 8 hours. Before serving, toast the hoagie rolls with cheese in oven; serve the roast on top.

Monday, March 2, 2009

Swiss Chicken, aka Hammer Chicken

Swiss Chicken
4 chicken breasts
1/8 tsp. garlic powder
1/8 tsp. pepper
4 slices Swiss Cheese
1/4 cup skim milk (or whatever milk you drink)
1 can cream of chicken soup
Stove top dressing crumbs
Pound chicken breasts with meat mallet until thin and tender. Place chicken in a 9x13 baking pan sprayed with non--stick spray. Sprinkle breasts with garlic powder and pepper. Top each breast with a piece of swiss cheese. Set aside. Combine soup and milk, stirring well until smooth. Pour over chicken. Sprinkle with dressing crumbs and lightly coat with PAM to moisten. Cover and bake at 350 for 50-55 minutes.

Ritz Cracker Chicken

Thanks to Brittney for this recipe, a variation of one I make!

Ritz Cracker Chicken
2 sleeves of Ritz crackers
2 cans chicken (this is my easy way, you can use "real" chicken if you prefer - shredded)
1 can cream of celery
1 can cream of chicken
8 oz. sour cream
1 stick of butter
Spray 9x13 baking dish. Crumble sleeve of crackers on the bottom of the pan. Mix chicken, soups and sour cream together. Spoon over crackers. Crumble other sleeve of crackers on top. Pour 1 stick of melted butter on top of crackers. Bake at 350 degrees for 30-35 minutes.

Easy Chicken Parmesan

Recipe from the Kraft foods website


1 jar (26 oz.) spaghetti sauce (although I'm getting 1 and 1/2)
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1-1/2 cups KRAFT Shredded Mozzarella Cheese

**Also, something different from the recipe, but I'm going to dip my chicken in egg, and then coat with Italian bread crumbs**

Make It
HEAT oven to 375°F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 min. Uncover. (They might take longer than this)
TOP with remaining cheeses; bake 5 min. or until chicken is done (165ºF) and cheese is melted.

Kraft Kitchens Tips
Cooking Know-How
If using larger chicken breasts, cut them lengthwise in half before placing in the baking dish to ensure that they get done in the 35-min. bake time.

Special Extra
Try serving this delicious baked chicken over your favorite hot cooked pasta!

Prepare using KRAFT Shredded Low-Moisture Part Skim Mozzarella Cheese.

Saturday, February 28, 2009

Cake Balls

These are fun to make and are perfect for any occasion - I can always think of a perfectly good reason to make these!!! There are quite a few variations on how to make them, but I've found the best one here (thanks to my friend Lindsey who introduced these little delights!) Here's the basic recipe, but click on the website for all sorts of tips and different flavors to try! These are very simple, but time-consuming. However, you can begin the process before the event. For example, I needed the cake balls on Saturday, and so I baked the cake on Thursday morning, chilled in fridge all day, rolled into balls and froze that night, and dipped the mixture in the almond bark on Friday and they were ready for Saturday! They do not need to be refrigerated once made. The ones I made were strawberry cake with strawberry frosting and chocolate coating; chocolate cake (devil's food), vanilla frosting, and vanilla coating. Hobby Lobby sells the colored coating and have all sorts of good colors.
Cake Balls
1 box cake
1 can frosting
almond bark/candy coating

1. Bake the cake according to directions.

2. While warm, crumble the cake in a mixing bowl with a fork, and then use a hand mixer to make into an even finer mixture.

3. Mix in 3/4 can frosting.

4. Chill mixture for 2 hours.

5. Roll into balls - about 1" to 1 1/2 "- and freeze for at least 6 hours.

6. Dip in almond bark and set on wax paper to cool. If decorating with sprinkles, decorate as soon as it's dipped so it can "set" in the bark.

7. Enjoy your creation!

Wednesday, February 25, 2009

Baked Chicken Strips

Baked Chicken Strips with baked potatoes and green beans

The chicken strips are great because the ingredients are all pretty much staples; I love dipping mine in honey - yum!

1/4 cup grated parmesan
1/3 cup flour
1/3 cup bread crumbs
1/2 tsp. salt
1/2 tsp. sugar
dash of thyme, paprika, & lemon pepper
6 TBS butter, melted
chicken tenders, or chicken breasts cut into nuggets

*Melt butter in pie dish
*Stir dry ingredients in another pie dish
*Dip chicken into butter, then dry ingredients

*Arrange on a cookie sheet and bake at 425 for 20-25 minutes (I flip halfway through)

Low Fat Chicken Fettuccini Alfredo

This recipe is from the Kraft foods website.
Chicken fettuccini

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Special Extra
Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.
Prepare as directed, using whole wheat fettuccine.
Stir in 2 cups chopped cooked broccoli before serving.

Turkey Chili

This is a recipe from my sister, Brittany. This would taste great with fritos and cornbread!

Turkey Chili
1 package ground turkey
2 cans black beans
1 can of your favorite brand Salsa
1 can tomatoes
1 tablespoon chili powder
chopped onions (optional)

Cook the turkey meat. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 20 mins. Top with shredded cheese.

Tator Tot Casserole

I know that this will be kid-friendly once my picky eater decides to try food!!
Tator Tot Casserole
1 lb. ground beef
1 can cream of mushroom soup
1 lb. tator tots
cheddar cheese
Brown meat; drain. Pour in an 8x8 dish. Add soup and mix with beef. Cover with a layer of tator tots. Bake at 350 for 30 mins. Cover with cheese and bake for another 10-15 minutes, until cheese is melted.

Pork Shoulder

Easy, yummy Southern Living Recipe - may serve on toasted buns or with cornbread (or both!)

Pork Shoulder (I usually find this at Tom Thumb, and sometimes it's called shoulder pork roast)
3-4 pound shoulder pork
18 oz. bottle barbecue sauce
1 can coke

Put pork, coke and sauce in crock pot. Cook on low for 7-9 hours (depends on crock pot - mine is usually done after 7 hours)

Good Rice

This title was created by Matt who LOVES this rice!

*1 can beef broth
*1 can french onion soup (Campbells)
*3/4 can water
*1 1/2 cups Uncle Ben's uncooked, converted rice
*1 stick margarine

Melt margarine in a 13x9 dish. Add rice, soups, and water. Stir. Bake at 350 for an hour, or until the water is absorbed.

Black Bean Chicken

Ashley Krieg gave me this recipe at a wedding shower for me where all the guests had to bring a recipe. It continues to be a Northcutt favorite! I serve this with the Good Rice and broccoli.

Black Bean chicken

*4 chicken breasts
*2 cans black beans, semi drained
*4 slices pepper jack cheese
*cumin and paprika

Spray baking dish with pam. Put chicken in dish and sprinkle with paprika and cumin. Place cheese slices on top of each breast. Pour black beans on top. Cover and bake at 350 for about 45 mins to an hour, whenever chicken is cooked through.

Saucy Chicken

Saucy Chicken

This is similar to the cream cheese crock pot chicken, so it can be served with rice or noodles - I'll do noodles this week, either an Egg noodle, fettucini, or linguine (whichever I can find in wheat).

4 chicken breasts
1/2 stick butter
1 can cream of chicken soup
1/2 cup beer
1 tablespoon soy sauce
1 (4 oz) can mushrooms

Season chicken with salt and pepper. Brown in butter and place in glass baking dish. Mix remaining ingredients over burner until smooth. Pour over chicken and bake at 350 for 1 hour.

Tuesday, February 24, 2009

Cream Cheese Crock Pot Chicken

Cream Cheese Crock Pot Chicken

boneless, skinless chicken breasts
1 can cream of mushroom soup (I use fat free)
block of cream cheese, cubed (I use 1/3 less fat)
1 packet dry Italian seasoning
4.5 oz. can chopped green chiles
1 cup milk (I use 2%)
serve over rice or noodles!
Whenever I use my crock pot, I use these handy liners - I mean, seriously, could cooking with a crock pot BE any easier?? (Friends, anybody??) Put chicken in crock pot. Mix other ingredients - try to get the cream cheese as mixed in as possible (it will still be a little lumpy). Pour over chicken and bake for 5-6 hours on low. Serve with rice or noodles.

Meatloaf and Baked Potatoes

Recipe thanks to Jessica - Matt normally doesn't like meatloaf; it has to be a very simple one, and this looks like one he'll like. I'll serve it with baked potatoes and a green veggie. I have to tell you the ABSOLUTE BEST way to bake a potato: wash, pierce, and rub butter and salt over the potato. DON'T cover with foil, but bake on a foil lined pan (I just use an 8x8 and sometimes will spray the foil with PAM) at 425 for an hour and a half, flipping half-way. The outside forms a hard shell and the inside is like mashed potatoes - it is SOOOOO yummy! What I'll do with this meal is just cook the potatoes longer since the meatloaf needs a 400 degree oven.

1 ½ lb. ground beef
1 2-oz envelop onion soup mix
1 cup shredded Italian cheese blend
2 eggs
1 ½ cup saltines, finely ground
1/3 cup water
Directions: Heat oven to 400 degrees. In a large bowl, combine the beef, soup mix, cheese, eggs and saltines. Add the water combine. Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes.