Thursday, July 18, 2013

Bruschetta Chicken Skillet

Tonight I found a recipe on that was so easy and fast plus it was delicious! My kids loved it and so did my husband. I will for sure be making this again! Thank you Hunts! The original recipe can be found here
Bruschetta Chicken Skillet
1 can (14.5 oz) diced tomatoes, drained
3/4 cup shredded Italian blend cheese
1/8 cup dried basil
4-5 boneless skinless chicken breasts
1 can (8 oz) tomato sauce
1 - 2 tsp garlic powder
thin spaghetti noodles

Stir together drained tomatoes, cheese and basil in a bowl, set aside. Next pound the chicken to 1/2-inch thickness. This can be done using a meat mallet, or even a rolling pin. Top the chicken evenly with the tomato mixture, pressing onto the chicken. Combine tomato sauce and garlic powder in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 15 minutes or until chicken is no longer pink in centers (165°F). Serve over cooked thin spaghetti noodles. Enjoy.

Monday, July 8, 2013

Tangy Grilled Chicken Salad

I have decided I would like to start feeding my family healthier food. We have decided to start by cutting out high fructose corn syrup and food dyes. We also want to add more fresh ingredients to our meals. We thought a fresh salad would be a great place to start. We happened to stumble upon Tangy Ranch Chicken recipe on the back of the mustard container. We decided to turn this into a salad and it was delicious! My mom brought the lettuce straight from her garden- yum!

Tangy Ranch Chicken
2/3 cup Ranch dressing
1/3 cup FRENCH'S® Classic Yellow® Mustard
3 tbsp. brown sugar
4 large boneless skinless chicken breasts

Mix salad dressing, mustard and sugar. Pour sauce over chicken. Marinate chicken in refrigerator for 30 min. Grill chicken 10 to 15 min. until done.

Grilled Tangy Chicken Salad
tangy ranch chicken
romaine lettuce
chopped tomatoes
chopped avocados
shredded cheese (we used Gouda) 
honey mustard dressing (we used Brianna's homestyle)

Place lettuce on your place, add tomatoes, chicken, avocados, craisins and dressings and enjoy!

Wednesday, May 29, 2013

Salsa Chicken

Last night we were making Salsa Chicken by Mostly Homemade Mom for dinner when my kids said they wanted noodles for dinner. We had some left over Garden Delight noodles in the pantry that weren't being used, so we decided to cook those up. I had still planned on my husband and I eating the salsa chicken in tortillas. When my husband came home he suggested we eat it over noodles. So we did. It was AMAZING. So amazing that I took a picture of my leftover dinner that I am eating for lunch and decided to make a blog post. Thank you Mostly Homemade Mom!

Slow Cooker Salsa Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1 can condensed cream of chicken soup
1 packet taco seasoning
1/2 cup sour cream
cheddar cheese
pasta cooked to your liking (we used love garden delite noodles)

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Remove chicken and shred with two forks. Add sour cream and then blend the mixture using a hand blender. Add shredded cheese and chicken, mix and serve over pasta.

Tuesday, March 12, 2013

Chicken Surprise Casserole

My sweet friend Annamarie brought this meal to us right after we had our son and it was so yummy. We have made it many times since because it is delicious! Our kids love it too. To make it easier on me I cook the chicken in butter and onions in the crockpot in the morning and then combine the ingredients whenever David is napping. Then around 4 I pop it in the oven. Super easy and really delicious! Thank you Annamarie!
Chicken Surprise Casserole
7 or 8 chicken breast halves (I have gotten away with only using 4)
1 box butter crackers crushed (about 2-3 sleeves Townhouse)
1 stick melted butter
1 can cream of chicken
1 can cream of celery
1 can water chestnuts, chopped
1 onion, chopped
16 oz sour cream
3/4 cup chopped celery

Cook chicken and shred. Saute onions in a bit of butter. Combine crushed crackers with melted butter, reserve 1 cup for topping. Pat remaining cracker crumbs into 13x9 baking dish. Combine chicken, soups, water chestnuts, onion, sourcream and celery and spread evenly over crust. Sprinkle reserved crumbs over top. Cover and bake for 30 mins at 350. Uncover and bake 5-10 mins longer. Eat alone, or serve with noodles.

Sunday, February 24, 2013

Beef Stroganoff

My husband and I have always disagreed on stroganoff. I liked mine creamy and he liked his bold. Well one night I was making stroganoff for dinner and I decided to marry the two recipes. This is what I came up with and we haven't looked back. We love it and so do our kids! We hope you enjoy it as much as we do.

Beef Stroganoff
1 lb ground beef
1 can cream of chicken (or mushroom)
1 packet brown gravy
4 heaping spoonfuls sour cream
garlic powder
minced onions or onion salt

Cook and drain beef. To beef add soup and gravy packet- mix till smooth, then add sour cream and milk. Add as much milk or as little milk as you prefer. We probably add about 1/3 c. Add seasonings to taste. Serve over egg noodles, baked potatoes or rice and enjoy!

Wednesday, January 2, 2013

Mac and Cheese

I may or may not be baking this as we speak. Don't judge I am pregnant and a sandwich just wasn't going to cut it for lunch today. This recipe originally came from Rachael Ray. We discovered it 4 years ago and have been making it ever since. Check out the full original recipe here.
Mac and Cheese
1 pound pasta
Salt and black pepper
onion & garlic powder or salt
3 tablespoons butter
3 tablespoons flour
3 cups milk
3 cups cheese, grated

Preheat oven to 400. Cook pasta to just shy of al dente. While pasta is cooking start your sauce. Add butter to sauce pan until melted, add flour and cook for about a minute. Whisk in milk and season with seasoning, bring to a bubble. Once to a bubble turn off stove top and stir in cheese until melted. Once pasta is done combine the pasta and the sauce. Pour into baking dish and bake until bubbly and golden brown.

This has become a favorite recipe at our house. We love to make different variations. You can add whatever you want to it and you can use different cheeses to make more of a 3 cheese pasta or whatever kind you like. One of our favorites is using Parmesan cheese, then blending up spinach into it. We also love to add broccoli to ours. You can also add breadcrumbs or corn flakes to the top. The kids love this and so does my husband. Enjoy :)

Tuesday, January 1, 2013

Pineapple Raspberry Julius

When Walmart was out of most of orange juice concentrates and only had a bunch of GV ones covered in sticky juice concentrate I was bummed because I was craving an orange julius. I got home and decided to make a pineapple one instead. I found this recipe and added a little twist. It was so yummy! Even my kids were asking for more. 

6 oz. frozen pineapple concentrate
1 cup milk
1 cup water
1/4 cup powdered sugar sugar
1 tsp. vanilla extract
12-16 ice cubes
about 1 cup frozen raspberry

Add first 5 ingredients into blender and blend until well mixed. Add the ice cubes and blend until there are no ice chunks. I used the frappe setting on my blender. Next add the raspberries in and frappe again until they are well incorporated. Pour into desired cups and enjoy! Warning- if you don't want to share make it after the kids are in bed ;)