8-10 medium potatoes, peeled, diced, and boiled
1 -2 boneless, skinless chicken breast, cut into bite-sized pieces (or shredded) and cooked
1 can cream of chicken soup
1/2-1 can chicken broth
1 can french style green beans
grated cheese
green onion for garnish
Mix chicken broth and chicken soup together to make gravy. Set aside. Make mashed potatoes by mashing boiled potatoes, milk, butter, salt, and pepper. Set aside. Layer ingredients in glass 9x13 pan. Layers should be from bottom to top: green beans, cooked chicken, gravy, mashed potatoes, cheese, and lastly green onions. Bake in 350 degree oven until cheese is melted and heated thoroughly (15minutes or so).
Monday, October 27, 2008
Fresh tomato Spaghetti Sauce
5 C diced tomatoes
3 cloves garlic, minced
1/2 onion, diced
1/2 lb ground beef
1/2 tsp salt, oregano, and marjoram
1/4 tsp pepper and crushed bay leaves (or 1 whole one...removing when done)
Cook ground beef, garlic, and onion. Add spices and tomatoes. Simmer all ingredients and medium-low for 1 1/2-2 hrs until desired consistency. Serve with noodles of your choice.
3 cloves garlic, minced
1/2 onion, diced
1/2 lb ground beef
1/2 tsp salt, oregano, and marjoram
1/4 tsp pepper and crushed bay leaves (or 1 whole one...removing when done)
Cook ground beef, garlic, and onion. Add spices and tomatoes. Simmer all ingredients and medium-low for 1 1/2-2 hrs until desired consistency. Serve with noodles of your choice.
Masaman Chicken
1 can coconut milk
2 TBS Masaman paste
4 TBS sugar
1/2 TBS Tamarine paste (liquidy-watch out)
1/4 C water
3 TBS peanut butter (mild) or Bangkok Padang Peanut Sauce (spicy, but good)
1 boneless, skinless chicken breast, raw, cut in bite-sized pieces
4 small/medium potatoes, peeled and cut into small bite-sized pieces
1/2 yellow onion
cashews (optional, I left these out)
Mix first 6 ingredients in pot (everything's going in it, so it might need to be big...allow stirring room). Once it's boiling, add rest of ingredients. Boil at least 10 minutes so the chicken will be cooked all the way through. Make sure potatoes are done too. (I cooked my potatoes separately because I was afraid they wouldn't be done quick enough. But I cut them smaller and I think they would have been fine in the mixture. Next time I'll try cooking the potatoes in the mixture...I just have to get some coconut milk.) Serve over rice.
*Thanks Jenny for this recipe! It tastes like Bombay house and was really easy. The down side is there are 4 ingredients that you wouldn't normally have in your fridge. The good thing is 3/4 have plenty making this multiple times.
2 TBS Masaman paste
4 TBS sugar
1/2 TBS Tamarine paste (liquidy-watch out)
1/4 C water
3 TBS peanut butter (mild) or Bangkok Padang Peanut Sauce (spicy, but good)
1 boneless, skinless chicken breast, raw, cut in bite-sized pieces
4 small/medium potatoes, peeled and cut into small bite-sized pieces
1/2 yellow onion
cashews (optional, I left these out)
Mix first 6 ingredients in pot (everything's going in it, so it might need to be big...allow stirring room). Once it's boiling, add rest of ingredients. Boil at least 10 minutes so the chicken will be cooked all the way through. Make sure potatoes are done too. (I cooked my potatoes separately because I was afraid they wouldn't be done quick enough. But I cut them smaller and I think they would have been fine in the mixture. Next time I'll try cooking the potatoes in the mixture...I just have to get some coconut milk.) Serve over rice.
*Thanks Jenny for this recipe! It tastes like Bombay house and was really easy. The down side is there are 4 ingredients that you wouldn't normally have in your fridge. The good thing is 3/4 have plenty making this multiple times.
Grandma's Casserole
1-2 C elbow macaroni noodles
1/2 lb ground beef, cooked
3 cans tomato sauce
3 TBS italian seasoning, to taste
1 can corn, drained
Cook noodles. Mix tomato sauce and italian seasoning. Mix all ingredients together. Serve. (Usually the heat of the noodles heats up the corn and tomato sauce). Tastes great the next day.
*I named this Grandma's Casserole because my Grandma made it for us when my mom was in the hospital having my little brother. She added zucchini to it and baked it in the oven with cheese on top. I'm too lazy.
1/2 lb ground beef, cooked
3 cans tomato sauce
3 TBS italian seasoning, to taste
1 can corn, drained
Cook noodles. Mix tomato sauce and italian seasoning. Mix all ingredients together. Serve. (Usually the heat of the noodles heats up the corn and tomato sauce). Tastes great the next day.
*I named this Grandma's Casserole because my Grandma made it for us when my mom was in the hospital having my little brother. She added zucchini to it and baked it in the oven with cheese on top. I'm too lazy.
Yummy Chicken and Smashed Potatoes
Yummy Chicken
1-2 boneless, skinless chicken breasts
1/4 C flour
1/4 tsp dried parsley
1 TBS oil
1 C chicken broth (I used 1 C water+1 tsp chicken bouillion)
4 oz (1/2 of 8-oz pkg) cream cheese, cubed
Mix flour and dried parsley with a little salt and pepper. Coat chicken in flour mixture. (I just press flour on to all sides of chicken in a bowl. You could put everything in a plastic bag and shake until coated). Heat oil in large skillet. (I prefer one with higher sides.) Cook chicken until done. Remove chicken. Add broth to same skillet. Stir to get chicken/flour bits. Add cream cheese. Cook until cheese is melted, stirring with wire whisk. Return chicken to skillet. Turn over to coat both sides with creamy sauce. Cook until chicken is reheated. Place tomatoes (bite-sized pieces) on top for garnish. Pour more sauce over chicken. This is the best alfredo-y sauce I've ever had!!!
Smashed Potatoes
1-2 potatoes per person
1-2 TBS italian salad dressing
cheese to sprinkle on top
Bake potatoes in microwave. (Remember to pierce with a knife so that it won't explode...should take 5-10 minutes, depending on number and size of potatoes). Use a plate to smash potatoes flat like a patty. Heat frying pan to medium-high. Add salad dressing. Add potatoes (they fell apart a bit). Flip after 3-5 minutes. Add grated cheese on top. Cook until cheese is melted. Serve with Yummy chicken (The chicken sauce tastes great on the potatoes too!)
*These recipes are from Kraftfoods magazine.
1-2 boneless, skinless chicken breasts
1/4 C flour
1/4 tsp dried parsley
1 TBS oil
1 C chicken broth (I used 1 C water+1 tsp chicken bouillion)
4 oz (1/2 of 8-oz pkg) cream cheese, cubed
Mix flour and dried parsley with a little salt and pepper. Coat chicken in flour mixture. (I just press flour on to all sides of chicken in a bowl. You could put everything in a plastic bag and shake until coated). Heat oil in large skillet. (I prefer one with higher sides.) Cook chicken until done. Remove chicken. Add broth to same skillet. Stir to get chicken/flour bits. Add cream cheese. Cook until cheese is melted, stirring with wire whisk. Return chicken to skillet. Turn over to coat both sides with creamy sauce. Cook until chicken is reheated. Place tomatoes (bite-sized pieces) on top for garnish. Pour more sauce over chicken. This is the best alfredo-y sauce I've ever had!!!
Smashed Potatoes
1-2 potatoes per person
1-2 TBS italian salad dressing
cheese to sprinkle on top
Bake potatoes in microwave. (Remember to pierce with a knife so that it won't explode...should take 5-10 minutes, depending on number and size of potatoes). Use a plate to smash potatoes flat like a patty. Heat frying pan to medium-high. Add salad dressing. Add potatoes (they fell apart a bit). Flip after 3-5 minutes. Add grated cheese on top. Cook until cheese is melted. Serve with Yummy chicken (The chicken sauce tastes great on the potatoes too!)
*These recipes are from Kraftfoods magazine.
Tuesday, October 21, 2008
Bean dip
1-2 C Black beans (either prepared or canned), warm or cold
1/3 C salsa
1/4 C water
1/4 C cilantro leaves, chopped
2-4 tsp lemon juice
garlic powder to taste
Blend in blender or food processor. Taste and add more of something if you need it. I used a mix of black and pinto beans this time.
1/3 C salsa
1/4 C water
1/4 C cilantro leaves, chopped
2-4 tsp lemon juice
garlic powder to taste
Blend in blender or food processor. Taste and add more of something if you need it. I used a mix of black and pinto beans this time.
Chicken Stirfry
1/2 C Italian Salad dressing
1 lb boneless skinless chicken breasts, cut into strips
2 C chicken broth
1 C broccoli florets
1 red pepper, cut into strips (optional)
1 C thinly sliced carrots
1 C long rice, uncooked (the kind from the cannery)
1 tsp lemon pepper
Heat 1/2 dressing in large skillet on medium-high heat. Add chicken. Cook until done. Add broth, broccoli, red pepper, carrots, and rice. Bring to a boil. Turn down to a simmer. Cook until rice is done. Check periodically to see if you need to add more water. Stir in lemon pepper and serve.
*I cut this out of the Macey's ad a long time ago. It reminds Rob of his mission.
1 lb boneless skinless chicken breasts, cut into strips
2 C chicken broth
1 C broccoli florets
1 red pepper, cut into strips (optional)
1 C thinly sliced carrots
1 C long rice, uncooked (the kind from the cannery)
1 tsp lemon pepper
Heat 1/2 dressing in large skillet on medium-high heat. Add chicken. Cook until done. Add broth, broccoli, red pepper, carrots, and rice. Bring to a boil. Turn down to a simmer. Cook until rice is done. Check periodically to see if you need to add more water. Stir in lemon pepper and serve.
*I cut this out of the Macey's ad a long time ago. It reminds Rob of his mission.
Creamy Crock pot Chicken with rice and broccoli
*We often have this on fast sundays
1-2 chicken breasts, frozen ok
1 Can cream of chicken soup
1/2 cream cheese (4 oz)
1 TBS italian seasoning
optional: leftover evaporated milk
1-2 heaping spoons of sour cream
Place everything in crockpot in order, except sour cream. Cook 4 hrs on high or 6-8 on low. Stir in sour cream just before serving.
*This is another nice way to use leftover evaporated milk.
1-2 chicken breasts, frozen ok
1 Can cream of chicken soup
1/2 cream cheese (4 oz)
1 TBS italian seasoning
optional: leftover evaporated milk
1-2 heaping spoons of sour cream
Place everything in crockpot in order, except sour cream. Cook 4 hrs on high or 6-8 on low. Stir in sour cream just before serving.
*This is another nice way to use leftover evaporated milk.
Tuesday, October 14, 2008
Chicken wings
Sauce:
1/2 stick butter
4 Tbsp Hot Sauce
1 Tbsp Brown Sugar
1/4 tsp Paprika
1/4 tsp salt
1 tsp vinegar
dash cayenne pepper
Combine and simmer on low in sauce pan
Chicken:
Coat breast strips with a mixture of flour, paprika, cayenne pepper, and salt. Cook in oil until crisp on outside. Put in bowl and pour the sauce over the chicken.
*Thanks Diane for the recipe
1/2 stick butter
4 Tbsp Hot Sauce
1 Tbsp Brown Sugar
1/4 tsp Paprika
1/4 tsp salt
1 tsp vinegar
dash cayenne pepper
Combine and simmer on low in sauce pan
Chicken:
Coat breast strips with a mixture of flour, paprika, cayenne pepper, and salt. Cook in oil until crisp on outside. Put in bowl and pour the sauce over the chicken.
*Thanks Diane for the recipe
Friday, October 10, 2008
Quick rise bread sticks
Makes 8 bread sticks
1/2 C warm water
1/2 TBS yeast
1/2 TBS sugar
1 TBS olive oil (I used vegetable oil)
1/2 tsp salt
1-1 1/2 C flour
Topping:
parmesan cheese, garlic powder, dried parsley
Dissolve yeast and sugar in warm water. Add oil, salt, and flour (half of it at first) and knead until smooth and elastic. Let rest for 10 minutes. Shape into bread sticks and place on greased baking sheet. Brush with melted butter and a mixture of parmesan cheese, garlic powder, and dried parsley. Let rise 10 minutes. Bake at 375 degrees fahrenheit for 10-20 minutes or until golden brown.
*From BYU's old recipe book
1/2 C warm water
1/2 TBS yeast
1/2 TBS sugar
1 TBS olive oil (I used vegetable oil)
1/2 tsp salt
1-1 1/2 C flour
Topping:
parmesan cheese, garlic powder, dried parsley
Dissolve yeast and sugar in warm water. Add oil, salt, and flour (half of it at first) and knead until smooth and elastic. Let rest for 10 minutes. Shape into bread sticks and place on greased baking sheet. Brush with melted butter and a mixture of parmesan cheese, garlic powder, and dried parsley. Let rise 10 minutes. Bake at 375 degrees fahrenheit for 10-20 minutes or until golden brown.
*From BYU's old recipe book
Tuesday, October 7, 2008
Ranch Pasta Salad
Makes 6 servings
Salad:
16 oz rotini pasta, cooked, drained, and cooled
1 pint cherry tomatoes, quartered (this time I had some from our garden yum! Or, cut up a big tomato into smaller pieces)
1 bunch green onions, chopped
1 C cubed chedder cheese
2 C cooked chicken, bite-sized pieces
1/2 lb bacon, cooked and crumbled (bacon bits works in a pinch)
3/4 C frozen peas, thawed on the counter
Sauce:
16 oz bottle Ranch dressing (this time I used Kroger 4 cheese ranch, my new favorite!)
3 TBS vinegar
3 TBS sugar
Salt, pepper, and garlic powder (to taste)
*Sometimes I just use salad dressing, not all the other stuff.
Combine ingredients for sauce. Mix well. Combine all salad ingredients except bacon. Pour sauce over salad. Stir to coat. Chill. Serve cold topped with crumbled bacon.
Salad:
16 oz rotini pasta, cooked, drained, and cooled
1 pint cherry tomatoes, quartered (this time I had some from our garden yum! Or, cut up a big tomato into smaller pieces)
1 bunch green onions, chopped
1 C cubed chedder cheese
2 C cooked chicken, bite-sized pieces
1/2 lb bacon, cooked and crumbled (bacon bits works in a pinch)
3/4 C frozen peas, thawed on the counter
Sauce:
16 oz bottle Ranch dressing (this time I used Kroger 4 cheese ranch, my new favorite!)
3 TBS vinegar
3 TBS sugar
Salt, pepper, and garlic powder (to taste)
*Sometimes I just use salad dressing, not all the other stuff.
Combine ingredients for sauce. Mix well. Combine all salad ingredients except bacon. Pour sauce over salad. Stir to coat. Chill. Serve cold topped with crumbled bacon.
German Pancakes
1/4 cup butter
1 1/4 teaspoons vanilla extract
1 cup milk
6 eggs, beaten
1/8 teaspoon salt
1 cup flour
1/4 teaspoon ground cinnamon
Maple syrup or powdered sugar for topping
1. Preheat oven to 350°F (177°C). Melt butter in a medium baking dish. Mix all the ingredients in a bowl and pour the mixture into the baking dish with the butter.
2. Bake for 30 to 40 minutes, until the pancake is puffy and golden brown. Cut it into squares and serve with maple syrup or powdered sugar.
*This recipe is from the October 2008 Friend. It's very similar to my "Giant Oven Pancake" recipe. Rob said he likes this one better. I baked it for closer to 20 minutes.
1 1/4 teaspoons vanilla extract
1 cup milk
6 eggs, beaten
1/8 teaspoon salt
1 cup flour
1/4 teaspoon ground cinnamon
Maple syrup or powdered sugar for topping
1. Preheat oven to 350°F (177°C). Melt butter in a medium baking dish. Mix all the ingredients in a bowl and pour the mixture into the baking dish with the butter.
2. Bake for 30 to 40 minutes, until the pancake is puffy and golden brown. Cut it into squares and serve with maple syrup or powdered sugar.
*This recipe is from the October 2008 Friend. It's very similar to my "Giant Oven Pancake" recipe. Rob said he likes this one better. I baked it for closer to 20 minutes.
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