Ingredients:
1 lb chicken tenderloins
1 Tbsp olive oil
Salt and Peppter to taste
½ C diced sweet onion
2 cloves minced garlic
1 Tbsp fresh basil
1 14.5 oz can diced fire roasted tomatoes, drained
2 C low-sodium chicken broth
1 C wild rice blend
1 C chopped baby spinach
½ C jarred chopped roasted red pepper
¼ C sour cream
¼ C grated parmesan cheese
⅔ C grated mozzarella, evenly divided
1. Heat 1 Tbsp olive oil in a large pan (that is oven-proof as well) over medium-high heat on stove-top for about 1 minute. Add the chicken tenderloins to the pan and brown for about 1 minute for each side and season to taste with salt and pepper (you'll want to be sure the chicken is cooked thoroughly before serving).
2. Add ½ C diced sweet onions to the pan and cook for about 1 minute, then add the garlic and basil and cook for about an additional 1 minute more.
3. Then you'll stir in 1 14.5 oz can of drained, diced fire roasted tomatoes, 2 C low-sodium chicken broth, and 1 C of wild rice blend. Bring this mixture to a boil, then reduce to a low simmer, and cover. You'll want to cook undisturbed until all of the liquid is absorbed - about 45 minutes (approximately).
4. Once this is done cooking, turn on your oven broiler. You'll then fold in 1 C of chopped baby spinach, ½ C chopped roasted red peppers, ¼ C sour cream, and ⅓ C of mozzarella.
5. You may even take the time to arrange the chicken in a nice pattern over the rice mixture if you'd like, then sprinkle with the grated parmesan and the remaining of the mozzarella. Place this under your oven broiler for approximately 30 sec to a minute until the cheese begins to bubble.
->>Serve immediately and enjoy with your family!
Ingredients:
1 pound lean ground beef
1 onion, diced
1 cup enchilada sauce, divided
2 cloves garlic, minced
1 packet taco seasoning mix
3 cups shredded cheddar cheese, divided
1½ cups bag frozen corn
1½ cups green bell pepper, diced
1 12 oz can black beans, drained as well as rinsed
1 16oz bag of frozen tater tots
⅓ cup salsa
Toppings (Optional):
Shredded lettuce
Diced tomatoes
Sour Cream
Pretty Much Anything You'd Add to Your Tacos!
Pretty Much Anything You'd Add to Your Tacos!
Directions:
1. Preheat oven to 400 degrees.
2. Brown ground beef, onion and garlic over medium-high heat until there is no pink that remains in the meat. Drain any fat, once cooked.
3. Stir in the taco seasoning, corn, bell pepper, ½ cup water, ⅔ cup enchilada sauce, & beans. Cook until mixture is thickened, approximately 3 to 5 minutes.
4. Pour the mixture into a 9x13 pan. Sprinkle the mixture with 1½ cups cheese and arrange tater tots on the top.
5. Bake for 30 minutes.
6. Combine the salsa and remaining ⅓ cup enchilada sauce. Spread over the tater tots and top with the remaining cheese as well.
7. Bake an additional 10 minutes or until cheese is melted.
8. Serve with whatever toppings you may like.
9. Enjoy with your family!
Here are some more images of this yummy recipe...
Here are some more images of this yummy recipe...
Ingredients:
1 cup pastina pasta (any small pasta should work)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1 small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
Directions:
1. Cook chicken and cook pasta until done.
2. In skillet saute onions and garlic with olive oil and add chicken.
3. Place the chicken mixture into a large bowl with the cooked pasta, the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine.
4. Place the mixture in a buttered 8 x 8 x 2-inch baking dish.
5. In a small bowl mix together the bread crumbs as well as the Parmesan cheese, and sprinkle over the top of the pasta mixture.
5. Place small bits of butter on top.
6. Bake until the top is golden brown (approximately 30 minutes).
Tip: I also added some jalapeño peppers to the mixture.
Enjoy with your family!
Ingredients:
2 pounds lean ground beef
1 package (Slow Cooker) Chili Seasoning
2 cans (14 1/2 ounces each) diced tomatoes, that are undrained
2 cans (16 ounces each) kidney beans, drained as well as rinsed
1 can (15 1/2 ounces) tomato sauce
1 Onion, diced
1 Onion, diced
Directions:
1. Cook and brown ground beef or turkey in a large skillet. Drain the fat once cooked.
2. Place cooked beef, seasoning mix, tomatoes, tomato sauce, onion, and beans in the slow cooker. Stir until it's well mixed, and then cover.
3. Cook 8 hours on Low or 4 hours on High. Stir before serving. For best results, don't remove the lid while cooking in slow cooker.
Serves: Makes 8 servings.
Chicken (with Mushroom Sauce)
2 to 4 skinless chicken breasts
2 cups mixed mushrooms, sliced
2 tablespoons minced shallots
1 to 2 tablespoons butter, divided
½ cup chicken broth
2 tablespoons whipping cream
2 teaspoons fresh thyme leaves
½ lemon, zested
Chopped parsley (for garnish)
Instructions
1. Bake chicken until done.
2. Add 1 tablespoon of the butter to a skillet and melt over medium heat.
3. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, while stirring often.
4. Add the chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to mix/combine well, and add the lemon zest.
Serve with the mushroom sauce over the chicken breasts. Garnish with the chopped parsley, more fresh thyme leaves and additional lemon zest if so desired. I even added some Parmesan Cheese for an extra flavor!
Enjoy with your family!
So, this is for dinner this evening at our house: Honey Mustard Chicken (which can be grilled or baked, and since it's a cold and snowy day, I decided I'd bake it today).
Ingredients:
6 Boneless Chicken Breasts
3 Tablespoons of Mayonnaise
⅓ Cup Dijon Mustard
¼ Cup Honey
1½ teaspoons Soy Sauce
1 tablespoon Lemon Juice
Instructions:
1. Mix together the Dijon Mustard, Honey, Soy Sauce, and Lemon juice.
2. Remove 3 tablespoons of this mixture, and set it aside for later (I chose to refrigerate mine).
3. Mix the chicken breasts with the marinade and let sit up to 4 hours in the fridge
4. Preheat the grill to medium or preheat the oven to bake the chicken and grill or bake the chicken until completely cooked.
Sauce: Add 3 tablespoons of mayonnaise to the reserved sauce (that you set aside in step 2).
Drizzle over chicken breasts and enjoy this dinner with your family!
This evening, we're having this with baked sweet potatoes (with butter and brown sugar) and corn.
Yummy, yummy stuff!
Today, the calendar shows it's December, but the weather says it's warmer. So, how do we do dinner on this December day? We're grilling steaks, and we're having this side dish of Creamy Macaroni & Cheese Casserole.
Here's how we are making it!
Ingredients:
12 oz dry macaroni
¼ cup butter
¼ cup flour
1½ cups milk
1 cup light cream
½ teaspoon dry mustard powder
1 teaspoon onion powder
bread crumbs (approximately 1 to 2 cups, enough for the topping)
1 can condensed cream of cheddar soup (optional)
4 cups sharp cheddar, divided
½ cup fresh parmesan cheese
salt & pepper to taste
Directions:
Preheat oven to 425 degrees.
Cook macaroni according to the package directions, be sure not to overcook. Drain and run under cold water.
Melt the butter over medium heat in a large saucepan then whisk in flour and let cook 2 minutes while stirring. Slowly whisk in the cream, milk, mustard powder and onion powder. Cook over medium heat while stirring until it is thickened.
Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until it's melted. Add soup if you are choosing to use it.
Toss the cheese sauce & macaroni noodles together. Pour mixture into a greased 9x13 pan. Top with remaining cheese and the breadcrumbs.
Bake 18-24 minutes or until it is bubbly. Do not overcook. Cool 10-15 minutes before serving the dish.
We have a Christmas Party to go to this evening. We are celebrating the season with family and friends. As our daughter and I went grocery shopping and went to nearly finish up the last bit of Christmas shopping we had to do today...as we got Christmas treats for the tasty and thoughtful gifts, and as we talked about the Christmas Party we plan to attend this evening, our daughter mentioned to me that we should make these Christmas Trees as the food that we bring to the party.
I must confess, I had no idea how to make these trees. I helped her make one or two of them, but it was with her guidance, and she did the rest. They turned out to be so creative and adorable and delicious! What a brilliant thing for a Christmas party!
Here's how we made them:
Ingredients:
Strawberries:
Green Icing (with tube or bag and tips)
Sprinkles
Peanut Butter Cups
Directions:
1. Rinse the strawberries and cut the tops off of them.
2. Place the strawberries upside down (the cut part down) on the top of a peanut butter cup.
3. Add the frosting and sprinkles.
We're having Hibachi Chicken at our house this week, and it's so yummy!
Here's what I did to make this.
Ingredients:
4 boneless, skinless chicken breast halves (cut in bite-sized pieces)
2 medium zucchini, sliced in bite-sized pieces
1 to 2 onions, sliced in bite-sized pieces
2 cups sliced mushrooms
White rice
vegetable oil
soy sauce
butter (optional, for added flavor)
salt and pepper to taste
Directions:
1. Cook chicken thoroughly. Slice into bite-sized pieces.
2. Slice vegetables into bite sized pieces, and cook in a small amount of vegetable oil.
3. Cook rice according to directions on package.
4. Once all of these ingredients (in steps 1 thru 3) are finished, combine them all in a large pan and add soy sauce to desired flavor. Cook on low for approximately 5 minutes.
5. You may add "Yum Yum" sauce when serving.
This recipe is definitely so yummy!
Ingredients:
- 1 lb pork sausage
- 2 cups sharp shredded cheddar cheese
- 8 oz prepared Ranch dressing (Hidden Valley)
- 1/8 tsp ground red pepper/Cayenne Pepper
- 18 large white mushrooms
Directions:
1. Preheat oven to 350 degrees.
2. Wash the mushrooms.
3. Cook and brown sausage in a large skillet, and stir it until it crumbles and is no longer pink.
4. Drain.
4. Drain.
5. Combine the sausage, cheese, Ranch dressing, and red pepper in a large bowl. Fill each mushroom with the mixture.
6. Bake for 17-20 minutes, until heated through.
Today is Sunday. It's a day for Sunday Worship (and I teach Kids Church today!), spending time with family, and great Sunday meals!
Cook on low for about 6 hours or until done. Enjoy with your family!
Breann loves the homemade pancakes I sometimes make for breakfast. So, today I decided to treat the kids for breakfast! While I do okay with cooking, I'm not the best cook, and some things are like second nature to me, I guess making homemade pancakes is one of those things.
We've had Crockpot Salsa Chicken for dinner this week.
Ingredients that we include:
- Chicken
- Taco Seasoning
- Water
- Salsa
- Celery
- Onions
- Carrots
After it finishes cooking we usually add the mixture to tortilla shells and add shredded cheese and sour cream.
It's super easy to make and we usually have enough for leftovers!
So Justin and I are starting our workout with the Insanity program again this week! Naturally, we are trying to eat as healthy as possible during this time as well.
For lunch this week we are either eating tuna or we are having chicken salad sandwiches. I made a batch of chicken salad and we eat this on wheat bread.
Ingredients:
- 2 Packs of Sweet Sue Premium Chicken Breast (it's 98% Fat Free, according to the package)
- Light Mayo (I usually do this just enough to keep the chicken salad moist, but I try not to overdo it)
- 1 Onion
- 2 or 3 Tablespoons of Relish
- Wheat Bread
Mix the listed ingredients (the chicken, mayo, onion, and relish together). Spread it on wheat bread, and you have a yummy chicken salad sandwich! I even have been eating baby carrots as a side dish to my sandwich. :)
