Prep Time: 10 mins Total Time: 1 hrs 40 mins Servings: 4
• 1 lb chicken breasts
• 1 packet onion soup mix (dry)
• 1/2 cup honey
• 4 potatoes cut into large pieces
• 2 carrots, cut into 1 inch pieces
• 1/2-3/4 cup water
Directions:
1. In a casserole dish combine the soup mix and water.
2. Mix together well.
3. Add the chicken and turn to coat in the sauce.
4. Arrange the vegetables in the dish and wet them all over with the sauce also.
5. Drizzle the honey all over the dish.
6. Bake, covered in a 160°C oven for 1 1/2 hours.
7. After the first hour of cooking remove the lid, stir and cook for the final half hour without the lid on.
Verdict
This is a great meal when I get bored with the usual. It isn’t a family favorite. I always serve it with something green like broccoli, salad, peas, etc.
Original: http://australian.food.com/recipe/honey-baked-chicken-41297
2/28/12
Honey Glazed Ham
Prep Time: 10 mins Total Time: 6 hours Servings: 8
• 5-7 pound bone-in ham
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup butter, melted
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground thyme
Directions
1. Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker.
2. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham.
3. Cover and cook on low for 6 hours, or until heated through.
Verdict
This ham always turns out great – tender and sweet! I can confidently serve it to guests and it is SO simple. For a few days after we’ve had this ham, every time I ask E what he wants to eat he says “HAM!” I’ve served this with funeral potatoes, green bean casserole, rolls, salad, etc.
Original: http://crockpot365.blogspot.com/2010/04/honey-glazed-ham-slow-cooker-recipe.html
• 5-7 pound bone-in ham
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup butter, melted
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground thyme
Directions
1. Use a 6-quart slow cooker. Unwrap ham, and discard flavor packet. Put ham into slow cooker.
2. In a small bowl, combine vinegar, honey, butter, Worcestershire sauce, sugar, and thyme. Pour mixture evenly over the ham.
3. Cover and cook on low for 6 hours, or until heated through.
Verdict
This ham always turns out great – tender and sweet! I can confidently serve it to guests and it is SO simple. For a few days after we’ve had this ham, every time I ask E what he wants to eat he says “HAM!” I’ve served this with funeral potatoes, green bean casserole, rolls, salad, etc.
Original: http://crockpot365.blogspot.com/2010/04/honey-glazed-ham-slow-cooker-recipe.html
French Toast
Prep Time: 5 mins Total Time: 25 mins Servings: 4
• 2 large eggs
• 3/4 cup milk
• 1/4 teaspoon vanilla extract
• Salt
• 2 teaspoon margarine or butter
• 8 slice firm whole wheat bread (I can usually only get 6 or 7 slices covered so I like to double the recipe.)
Directions
1. Preheat oven to 200 degrees F. In pie plate, with whisk, beat eggs, milk, vanilla, and 1/2 teaspoon salt until blended (add some cinnamon for a little something extra). In 12-inch nonstick skillet, melt 1 teaspoon margarine on medium.
2. Dip bread slices, 1 at a time, in egg mixture, pressing bread lightly to coat both sides well. Place 3 or 4 slices in skillet, and cook 6 to 8 minutes or until lightly browned on both sides.
3. Transfer French toast to cookie sheet; keep warm in oven. Repeat with remaining margarine, bread slices, and egg mixture.
Verdict
If you want French toast, here is a plain Jane recipe for ya. We all love it, especially with extra cinnamon in it!). Of course, I serve this with the usual breakfast stuff: eggs, sausage/bacon, hashbrowns, etc.
Original: http://www.delish.com/recipefinder/healthy-french-toast
• 2 large eggs
• 3/4 cup milk
• 1/4 teaspoon vanilla extract
• Salt
• 2 teaspoon margarine or butter
• 8 slice firm whole wheat bread (I can usually only get 6 or 7 slices covered so I like to double the recipe.)
Directions
1. Preheat oven to 200 degrees F. In pie plate, with whisk, beat eggs, milk, vanilla, and 1/2 teaspoon salt until blended (add some cinnamon for a little something extra). In 12-inch nonstick skillet, melt 1 teaspoon margarine on medium.
2. Dip bread slices, 1 at a time, in egg mixture, pressing bread lightly to coat both sides well. Place 3 or 4 slices in skillet, and cook 6 to 8 minutes or until lightly browned on both sides.
3. Transfer French toast to cookie sheet; keep warm in oven. Repeat with remaining margarine, bread slices, and egg mixture.
Verdict
If you want French toast, here is a plain Jane recipe for ya. We all love it, especially with extra cinnamon in it!). Of course, I serve this with the usual breakfast stuff: eggs, sausage/bacon, hashbrowns, etc.
Original: http://www.delish.com/recipefinder/healthy-french-toast
Hamburger Stuff on Rice
Prep Time: 15 mins Total Time: 25 mins Servings: 6
• 1 lb ground beef
• 1 can cream of mushroom soup
• Salt and pepper
• dash celery salt
• pinch garlic powder
• rice or orzo (~for 6)
Directions
1. Brown and drain ground beef.
2. While ground beef is cooking mix one can of soup with ½ can of water in a microwave safe casserole (1.5 quarts). Be sure to stir the water in slowly.
3. Add salt, pepper, celery salt, and garlic powder to taste. Add ground beef and stir together.
4. Cook on med-high in the microwave (covered) for 5 mins. Stir. Cook for another 5 mins on high.
5. Serve over rice or noodles.
Verdict
This is a meal from my childhood. I will always love it. I have had mix reviews from others, mainly E. I have been meaning to try it with cream of celery soup so I can omit the celery salt…I let you know how that goes. I usually serve this with some veggies.
• 1 lb ground beef
• 1 can cream of mushroom soup
• Salt and pepper
• dash celery salt
• pinch garlic powder
• rice or orzo (~for 6)
Directions
1. Brown and drain ground beef.
2. While ground beef is cooking mix one can of soup with ½ can of water in a microwave safe casserole (1.5 quarts). Be sure to stir the water in slowly.
3. Add salt, pepper, celery salt, and garlic powder to taste. Add ground beef and stir together.
4. Cook on med-high in the microwave (covered) for 5 mins. Stir. Cook for another 5 mins on high.
5. Serve over rice or noodles.
Verdict
This is a meal from my childhood. I will always love it. I have had mix reviews from others, mainly E. I have been meaning to try it with cream of celery soup so I can omit the celery salt…I let you know how that goes. I usually serve this with some veggies.
Funeral/Party Potatoes
Prep Time: 10 mins (a much longer time if you bake your own potatoes) Total Time: 1 hr Servings: 12-15
• 6 cups diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 cups sour cream
• 2 cups cheddar cheese, grated, divided
• Salt and pepper to taste
• Topping: 1+ cups bread crumbs
1/2 cup butter
Directions
1. Prepare the potatoes: Scrub six medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe. (I use canned potatoes and omit the salt, they’re a HUGE time saver.)
2. Combine soup, butter, sour cream, cheese, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Mix the bread crumbs with ½ cup melted butter and top the mixture. (Keep adding bread crumbs until the topping is very crumbly. If it is too moist, it won’t crisp.)
5. Bake covered at 350 degrees for 40 minutes.
6. Uncover and bake another 5-7 mins until golden brown. (I usually stick it under the boiler for a 1-2 mins to get the bread crumbs super crispy.)
Verdict
We all love this side even little one year old A. I usually half it to make for just our family but the whole recipe is perfect for a crowd. It goes REALLY well with my honey ham recipe!
• 6 cups diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1 stick butter, melted
• 1 cups sour cream
• 2 cups cheddar cheese, grated, divided
• Salt and pepper to taste
• Topping: 1+ cups bread crumbs
1/2 cup butter
Directions
1. Prepare the potatoes: Scrub six medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe. (I use canned potatoes and omit the salt, they’re a HUGE time saver.)
2. Combine soup, butter, sour cream, cheese, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Mix the bread crumbs with ½ cup melted butter and top the mixture. (Keep adding bread crumbs until the topping is very crumbly. If it is too moist, it won’t crisp.)
5. Bake covered at 350 degrees for 40 minutes.
6. Uncover and bake another 5-7 mins until golden brown. (I usually stick it under the boiler for a 1-2 mins to get the bread crumbs super crispy.)
Verdict
We all love this side even little one year old A. I usually half it to make for just our family but the whole recipe is perfect for a crowd. It goes REALLY well with my honey ham recipe!
French Onion Beef Dip Sandwich
Prep: 25 mins Cook time: 8 hrs to 10 hrs on low or 4 to 5 hours on high Servings: 8 to 10 sandwiches
• 2 cups sliced onions
• 1 3 - 4 pound beef chuck roast
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 32 ounce box (4 cups) reduced-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 8 ounce package shredded Swiss cheese (2 cups) [I used mozzarella]
• 8 - 10 whole grain hoagie rolls, split
Directions
1. Place onion slices in the bottom of a 5-to 6-quart slow cooker; set aside.
2. Sprinkle roast on all sides with pepper. In a large skillet, brown roast on all sides in hot oil. Remove from skillet and add to slow cooker on top of the onions. Pour broth and Worcestershire sauce over roast.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; cool slightly. Use 2 forks to shred beef.
4. Preheat broiler. Sprinkle split rolls with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with shredded beef and some of the onions from the cooker. Serve with a small bowl of cooking liquid for dipping.
Verdict
I originally cooked this as something special for J. He orders it frequently at restaurants. I thought it would just be an ok meal for me. Well, we all loved it. In fact, we ate it three months in a row AND ate all the leftovers! E loved dipping his sandwich in his ‘boop’. I’ve served it with fries, coleslaw (J likes to add the slaw to his sandwich), salad (of course), and veggies. I think the fries and slaw was the best combo.
Original: http://www.parents.com/recipe/sandwiches/french-onion-beef-dip-sandwich/
• 2 cups sliced onions
• 1 3 - 4 pound beef chuck roast
• 1/4 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 32 ounce box (4 cups) reduced-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 8 ounce package shredded Swiss cheese (2 cups) [I used mozzarella]
• 8 - 10 whole grain hoagie rolls, split
Directions
1. Place onion slices in the bottom of a 5-to 6-quart slow cooker; set aside.
2. Sprinkle roast on all sides with pepper. In a large skillet, brown roast on all sides in hot oil. Remove from skillet and add to slow cooker on top of the onions. Pour broth and Worcestershire sauce over roast.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; cool slightly. Use 2 forks to shred beef.
4. Preheat broiler. Sprinkle split rolls with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with shredded beef and some of the onions from the cooker. Serve with a small bowl of cooking liquid for dipping.
Verdict
I originally cooked this as something special for J. He orders it frequently at restaurants. I thought it would just be an ok meal for me. Well, we all loved it. In fact, we ate it three months in a row AND ate all the leftovers! E loved dipping his sandwich in his ‘boop’. I’ve served it with fries, coleslaw (J likes to add the slaw to his sandwich), salad (of course), and veggies. I think the fries and slaw was the best combo.
Original: http://www.parents.com/recipe/sandwiches/french-onion-beef-dip-sandwich/
2/14/12
Crockpot Brown Sugar Chicken
Prep Time: 5 mins Total Time: 6-9 hours on low or 4-5 hours on high Servings: 4-6
• 6 boneless, skinless breast halves
• 1 cup brown sugar
• 1/4 cup lemon-lime soda
• 2/3 cup vinegar
• 3 cloves minced garlic
• 2 T soy sauce
• 1 tsp ground black pepper
Directions
1. Place the chicken in the crockpot. Mix remaining ingredients in a bowl and pour over the chicken.
2. Cover and cook on low for 6-9 hours or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Verdict
We all LOVED this chicken (who wouldn’t its sooo sugary!). It made E say “More ticktan peas!” I served it on rice with veggies and (what else) salad.
Original: http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
• 6 boneless, skinless breast halves
• 1 cup brown sugar
• 1/4 cup lemon-lime soda
• 2/3 cup vinegar
• 3 cloves minced garlic
• 2 T soy sauce
• 1 tsp ground black pepper
Directions
1. Place the chicken in the crockpot. Mix remaining ingredients in a bowl and pour over the chicken.
2. Cover and cook on low for 6-9 hours or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.
Verdict
We all LOVED this chicken (who wouldn’t its sooo sugary!). It made E say “More ticktan peas!” I served it on rice with veggies and (what else) salad.
Original: http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
2/13/12
Creamy Chicken Fajitas
Prep Time: 10 min Total Time: 19 min Servings: 4
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 cup each thin onion slices and green pepper strips (I do two bell peppers of any color and no onions)
• 1 tub (10 oz.) Philadelphia Santa Fe Blend Cooking Creme
• 8 flour tortillas (6 inch), warmed
• 1 cup Mexican Style Finely Shredded Four Cheese
Directions
1. Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.
2. Add cooking creme; cook and stir 2 min. (I cook it a few mins longer to make the sauce thicker)
3. Spoon down centers of tortillas; top with shredded cheese. Fold in half.
Verdict
This one is good every once in a while. E is really not a fan but J and I love it. I never know what to serve with it though.
Original: http://www.kraftrecipes.com/recipes/creamy-chicken-fajitas-121719.aspx?tab=recipe
• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 cup each thin onion slices and green pepper strips (I do two bell peppers of any color and no onions)
• 1 tub (10 oz.) Philadelphia Santa Fe Blend Cooking Creme
• 8 flour tortillas (6 inch), warmed
• 1 cup Mexican Style Finely Shredded Four Cheese
Directions
1. Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.
2. Add cooking creme; cook and stir 2 min. (I cook it a few mins longer to make the sauce thicker)
3. Spoon down centers of tortillas; top with shredded cheese. Fold in half.
Verdict
This one is good every once in a while. E is really not a fan but J and I love it. I never know what to serve with it though.
Original: http://www.kraftrecipes.com/recipes/creamy-chicken-fajitas-121719.aspx?tab=recipe
Creamy Baked Ziti
Prep Time: 20 min Total Time: 40 min Servings: 8
• 4 cups ziti pasta, uncooked
• 1 jar (26 oz.) marinara sauce
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed
• 3/4 cup Sour Cream
• 1 pkg. (8 oz.) Shredded Mozzarella Cheese
• 1/3 cup Grated Parmesan Cheese
Directions
1. Heat oven to 375ºF.
2. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
3. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
4. Return pasta to pan; mix well.
5. Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
6. Bake 20 min. or until heated through.
Make Ahead: You can make this ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through.
Verdict
This is great for serving to a large crowd or when we need a quick meal. I have had some people say they don’t like all the parmesan cheese. I usually serve it with garlic bread and salad.
Original: http://www.kraftrecipes.com/recipes/creamy-baked-ziti-120729.aspx?cm_mmc=eml-_-rbe-_-20101102-_-1011
• 4 cups ziti pasta, uncooked
• 1 jar (26 oz.) marinara sauce
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed
• 3/4 cup Sour Cream
• 1 pkg. (8 oz.) Shredded Mozzarella Cheese
• 1/3 cup Grated Parmesan Cheese
Directions
1. Heat oven to 375ºF.
2. Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
3. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
4. Return pasta to pan; mix well.
5. Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
6. Bake 20 min. or until heated through.
Make Ahead: You can make this ahead of time. Refrigerate up to 8 hours. When ready to serve, bake, uncovered, 30 to 35 min. or until heated through.
Verdict
This is great for serving to a large crowd or when we need a quick meal. I have had some people say they don’t like all the parmesan cheese. I usually serve it with garlic bread and salad.
Original: http://www.kraftrecipes.com/recipes/creamy-baked-ziti-120729.aspx?cm_mmc=eml-_-rbe-_-20101102-_-1011
Cranberry-Barbecue Meatballs
Prep: 15 mins Cook: 4 hrs(low) or 2 hours (high)
• 2 16 ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
• 1 16 ounce can jellied cranberry sauce (I like whole berry sauce)
• 1 cup barbecue sauce
Directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, keep warm on low-heat setting for up to 2 hours.
Verdict
I serve these all the time. All of us love them and I’ve had great complements from others. I’m excited to make it with homemade cranberry sauce and homemade meatball…someday. I serve them as a appetizer for guests or the church and I serve them on rice with veggies for the family.
Original: http://www.bhg.com/recipe/beef/cranberry-barbecue-meatballs/
• 2 16 ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
• 1 16 ounce can jellied cranberry sauce (I like whole berry sauce)
• 1 cup barbecue sauce
Directions
1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.
2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. If desired, keep warm on low-heat setting for up to 2 hours.
Verdict
I serve these all the time. All of us love them and I’ve had great complements from others. I’m excited to make it with homemade cranberry sauce and homemade meatball…someday. I serve them as a appetizer for guests or the church and I serve them on rice with veggies for the family.
Original: http://www.bhg.com/recipe/beef/cranberry-barbecue-meatballs/
2/12/12
Chicken-Taco Cornbread Pie
Prep Time: 10 min Total Time: 50 min Servings: 6
• 1 Tbsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, chopped
• 1 green pepper, chopped
• 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix
• ¾ cup water
• 1 cup Shredded Cheddar Cheese
• 1 pkg. (8-1/2 oz.) corn muffin mix
Directions
1. Heat oven to 400°F.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. (I boiled the chicken instead)
3. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
4. Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
5. Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Verdict
We all enjoyed this meal. I thought it would be a little better if there was just a smidge less corn bread. I served it with salad and chips with queso.
Original: http://www.kraftrecipes.com/recipes/chicken-taco-cornbread-pie-51904.aspx
• 1 Tbsp. oil
• 1-1/2 lb. boneless skinless chicken breasts, chopped
• 1 green pepper, chopped
• 1 pkg. (1-1/4 oz.) TACO BELL Taco Seasoning Mix
• ¾ cup water
• 1 cup Shredded Cheddar Cheese
• 1 pkg. (8-1/2 oz.) corn muffin mix
Directions
1. Heat oven to 400°F.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 min. or until done. (I boiled the chicken instead)
3. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
4. Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
5. Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Verdict
We all enjoyed this meal. I thought it would be a little better if there was just a smidge less corn bread. I served it with salad and chips with queso.
Original: http://www.kraftrecipes.com/recipes/chicken-taco-cornbread-pie-51904.aspx
Chicken & Biscuits
Prep Time: 15 min Total time: 50 min Servings: 6
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• ¾ cup Sour Cream, divided
• 2 cups chopped cooked chicken
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed (I like to use Veg-alls with the lima beans picked out, of course)
• 1 cup Shredded Mild Cheddar Cheese
• 1 cup biscuit mix
• 3 Tbsp. milk
Directions
1. Heat oven to 375ºF.
2. Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
3. Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
4. Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
Verdict
This is another “good enough” meal. Its easy and tasty but not amazing. Everyone seems to eat it well. I usually serve it with salad.
Original: http://www.kraftrecipes.com/recipes/chicken-biscuits-111306.aspx
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• ¾ cup Sour Cream, divided
• 2 cups chopped cooked chicken
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed (I like to use Veg-alls with the lima beans picked out, of course)
• 1 cup Shredded Mild Cheddar Cheese
• 1 cup biscuit mix
• 3 Tbsp. milk
Directions
1. Heat oven to 375ºF.
2. Combine soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, vegetables and cheese.
3. Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.
4. Spoon into 6 mounds over chicken mixture. Bake 35 min. or until biscuits are golden brown and chicken mixture is hot and bubbly.
Verdict
This is another “good enough” meal. Its easy and tasty but not amazing. Everyone seems to eat it well. I usually serve it with salad.
Original: http://www.kraftrecipes.com/recipes/chicken-biscuits-111306.aspx
California Crescent Sandwiches
Prep Time: 15 Min Total Time: 30 Min Serves: 4
• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• Mozzarella cheese (I don’t know how much, its one of those “hmmm that looks good” things)
• ½ cup guacamole
• 8 lettuce leaves
• 4 oz sliced smoked turkey
• 8 slices cooked bacon
Directions
1. Separate or cut dough into 8 squares (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet.
2. Bake at 375°F 8 to 10 minutes.
3. Immediately top each square with a generous sprinkle of mozzarella.
4. Serve with guacamole, lettuce, turkey, and bacon. Its really good with ranch dressing too.
Verdict
We just have chips with this. J LOVES these sandwiches. E and I like them too.
Original: http://www.pillsbury.com/recipes/california-crescent-sandwiches/96a87d20-a13a-4830-a2e6-79e892e815be/
• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• Mozzarella cheese (I don’t know how much, its one of those “hmmm that looks good” things)
• ½ cup guacamole
• 8 lettuce leaves
• 4 oz sliced smoked turkey
• 8 slices cooked bacon
Directions
1. Separate or cut dough into 8 squares (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet.
2. Bake at 375°F 8 to 10 minutes.
3. Immediately top each square with a generous sprinkle of mozzarella.
4. Serve with guacamole, lettuce, turkey, and bacon. Its really good with ranch dressing too.
Verdict
We just have chips with this. J LOVES these sandwiches. E and I like them too.
Original: http://www.pillsbury.com/recipes/california-crescent-sandwiches/96a87d20-a13a-4830-a2e6-79e892e815be/
Biscuit-Topped Tomato-Beef Bake
Prep: 25 min Total Time: 1 hr Servings 6 servings
• 1 lb. lean ground beef
• 4 green onions, chopped
• 1 tsp Worcestershire sauce
• 1 can (10-3/4 oz.) condensed tomato soup
• 1 egg
• 3/4 cup milk
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1-1/2 cups all-purpose baking mix
Directions
1. Heat oven to 400°F.
2. Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup and Worcestershire sauce; cook 3 min. or until heated through. Spoon into 2-qt. baking dish.
3. Beat egg and milk with whisk in medium bowl. Add cheese; mix well. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture. (I like less biscuits so I use about 1/2 or 2/3 of the biscuit mixture on the casserole and bake the rest in a muffin pan.)
4. Bake 35 min. or until biscuit topping is golden brown and cooked through.
Verdict
I like this casserole during chilly weather. J and E like it ok and A likes the biscuits. Its not a huge hit but its still tasty…and EASY. I served it with veggies usually.
Original: http://www.kraftrecipes.com/recipes/biscuit-topped-tomato-beef-bake-95091.aspx
• 1 lb. lean ground beef
• 4 green onions, chopped
• 1 tsp Worcestershire sauce
• 1 can (10-3/4 oz.) condensed tomato soup
• 1 egg
• 3/4 cup milk
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1-1/2 cups all-purpose baking mix
Directions
1. Heat oven to 400°F.
2. Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup and Worcestershire sauce; cook 3 min. or until heated through. Spoon into 2-qt. baking dish.
3. Beat egg and milk with whisk in medium bowl. Add cheese; mix well. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture. (I like less biscuits so I use about 1/2 or 2/3 of the biscuit mixture on the casserole and bake the rest in a muffin pan.)
4. Bake 35 min. or until biscuit topping is golden brown and cooked through.
Verdict
I like this casserole during chilly weather. J and E like it ok and A likes the biscuits. Its not a huge hit but its still tasty…and EASY. I served it with veggies usually.
Original: http://www.kraftrecipes.com/recipes/biscuit-topped-tomato-beef-bake-95091.aspx
Barbecups
Prep Time: 20 Min Total Time: 35 Min Makes: 10 servings
• 1 lb lean ground beef
• ½ cup barbecue sauce
• ¼ cup chopped onion
• 1 to 2 tablespoons packed brown sugar
• 1 can (12 oz) Pillsbury Grands Golden Layers Buttermilk or Flaky Biscuits
• ½ cup shredded Cheddar
Directions
1. Heat oven to 400°F. Spray 10 regular-size muffin cups with No-Stick Cooking Spray.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
4. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup.
5. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
6. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.
Verdict
I love, love, LOVE this snack/dinner and so does J. E on the other hand, surprisingly, wasn’t impressed. It is a HUGE pain to get the biscuits in the muffin cups. It was a little easier if I flattened the biscuits first. I served it with veggie mac & cheese (for the babies) and salad.
Original: http://www.pillsbury.com/recipes/poppin-fresh-barbecups/a203c39c-3e5f-4baf-bc06-5b1e63eb8489/
• 1 lb lean ground beef
• ½ cup barbecue sauce
• ¼ cup chopped onion
• 1 to 2 tablespoons packed brown sugar
• 1 can (12 oz) Pillsbury Grands Golden Layers Buttermilk or Flaky Biscuits
• ½ cup shredded Cheddar
Directions
1. Heat oven to 400°F. Spray 10 regular-size muffin cups with No-Stick Cooking Spray.
2. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly.
4. Separate dough into 10 biscuits. Place 1 biscuit in each muffin cup. Firmly press in bottom and up sides, forming 1/4-inch rim over edge of cup.
5. Spoon about 1/4 cup beef mixture into each biscuit-lined cup. Sprinkle each with cheese.
6. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from muffin cups.
Verdict
I love, love, LOVE this snack/dinner and so does J. E on the other hand, surprisingly, wasn’t impressed. It is a HUGE pain to get the biscuits in the muffin cups. It was a little easier if I flattened the biscuits first. I served it with veggie mac & cheese (for the babies) and salad.
Original: http://www.pillsbury.com/recipes/poppin-fresh-barbecups/a203c39c-3e5f-4baf-bc06-5b1e63eb8489/
2/11/12
Baked Chicken Enchiladas
Prep: 15 min Total Time: 50 min Servings: 6 servings
• 1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
• 1 can (28 oz.) crushed tomatoes
• 1-1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 can (15 oz.) black beans, rinsed
• 2-1/2 cups chopped cooked chicken
• 1-1/3 cups Pizza Shredded Mozzarella & Cheddar Cheeses, divided
• 10 whole wheat tortillas (6 inch)
Directions
1. Heat oven 375°F.
2. Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
3. Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
4. Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
Verdict
This is a family favorite, even A gobbled up the beans. I served it with salad...which is my go to side when I have no idea what to serve. I’d love to have a easy and yummy bean and/or rice recipe to serve with this, got one?
Original: http://www.kraftrecipes.com/recipes/baked-chicken-enchiladas-125459.aspx
• 1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
• 1 can (28 oz.) crushed tomatoes
• 1-1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 can (15 oz.) black beans, rinsed
• 2-1/2 cups chopped cooked chicken
• 1-1/3 cups Pizza Shredded Mozzarella & Cheddar Cheeses, divided
• 10 whole wheat tortillas (6 inch)
Directions
1. Heat oven 375°F.
2. Whisk cooking creme and 1/2 cup tomatoes in medium bowl until well blended. Stir in remaining tomatoes, chili powder, cumin and beans.
3. Combine chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese. Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining bean mixture and shredded cheese.
4. Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.
Verdict
This is a family favorite, even A gobbled up the beans. I served it with salad...which is my go to side when I have no idea what to serve. I’d love to have a easy and yummy bean and/or rice recipe to serve with this, got one?
Original: http://www.kraftrecipes.com/recipes/baked-chicken-enchiladas-125459.aspx
Baked Beef Ravioli
Prep Time: 20 mins Total Time: 40 mins Servings: 10
• 18 oz packaged refrigerated cheese-filled ravioli
• 1.5 lbs ground beef
• 1 onion, chopped (I use about half an onion)
• 3 cloves garlic, minced
• 14.5 oz can diced tomatoes, undrained
• 10.75 oz can condensed tomato soup
• 1 tsp dried basil, crushed
• 1 tsp dried oregano, crushed
• 1.5 cups shredded mozzarella cheese
• ½ cup finely shredded parmesan cheese
Directions
1. Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
2. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
3. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
4. Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and parmesan cheese.
5. Bake, uncovered, about 20 minutes or until heated through.
Verdict
This is one of those recipes that are good “once in a blue moon”. We all eat it ok but it isn’t a favorite. I usually serve it with bread and salad.
Original: http://www.bhg.com/recipe/beef/baked-beef-ravioli/
• 18 oz packaged refrigerated cheese-filled ravioli
• 1.5 lbs ground beef
• 1 onion, chopped (I use about half an onion)
• 3 cloves garlic, minced
• 14.5 oz can diced tomatoes, undrained
• 10.75 oz can condensed tomato soup
• 1 tsp dried basil, crushed
• 1 tsp dried oregano, crushed
• 1.5 cups shredded mozzarella cheese
• ½ cup finely shredded parmesan cheese
Directions
1. Preheat oven to 375 degrees F. Cook ravioli according to package directions; drain. Return to pan; cover and keep warm.
2. Meanwhile, in a large skillet, cook ground meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.
3. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.
4. Transfer mixture to an ungreased 3-quart baking dish. Sprinkle with mozzarella cheese and parmesan cheese.
5. Bake, uncovered, about 20 minutes or until heated through.
Verdict
This is one of those recipes that are good “once in a blue moon”. We all eat it ok but it isn’t a favorite. I usually serve it with bread and salad.
Original: http://www.bhg.com/recipe/beef/baked-beef-ravioli/
Easy Meatloaf
Prep Time: 10 mins Total Time: 1 Hr 10 mins Servings: 8
• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 4 tablespoons brown sugar
• 4 tablespoons prepared mustard
• 2/3 cup ketchup
• Some worcestershire sauce
Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard, ketchup, and worcestershire sauce to taste. Mix well and pour over the meatloaf. (I have doubled the sauce portion because we like extra to dip. I just pour on enough to cover the meatloaf and heat the remaining portion when everything else is done.)
4. Bake at 350 degrees F for 1 hour.
Verdict
We all LOVE this meal even A, my 1 year old! I served it with a couple veggies or a veggie and rolls. J likes to eat it on Texas toast with fried onions on top.
The original: http://allrecipes.com/Recipe/easy-meatloaf/Detail.aspx
• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 4 tablespoons brown sugar
• 4 tablespoons prepared mustard
• 2/3 cup ketchup
• Some worcestershire sauce
Directions
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard, ketchup, and worcestershire sauce to taste. Mix well and pour over the meatloaf. (I have doubled the sauce portion because we like extra to dip. I just pour on enough to cover the meatloaf and heat the remaining portion when everything else is done.)
4. Bake at 350 degrees F for 1 hour.
Verdict
We all LOVE this meal even A, my 1 year old! I served it with a couple veggies or a veggie and rolls. J likes to eat it on Texas toast with fried onions on top.
The original: http://allrecipes.com/Recipe/easy-meatloaf/Detail.aspx
Bourbon Chicken
Prep Time: 15 mins Total Time: 35 mins Servings: 4
• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes (optional)
• 1/3 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/4 cup soy sauce
Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, simmer for 10 mins.
5. Add chicken and continue to simmer for 10 minutes.
6. Serve over hot rice and ENJOY.
Verdict
We all enjoyed this meal. I served it on rice with stir-fry veggies on the side (E is anti-veggie) and salad.
Original: http://www.food.com/recipe/bourbon-chicken-45809
• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes (optional)
• 1/3 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/4 cup soy sauce
Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, simmer for 10 mins.
5. Add chicken and continue to simmer for 10 minutes.
6. Serve over hot rice and ENJOY.
Verdict
We all enjoyed this meal. I served it on rice with stir-fry veggies on the side (E is anti-veggie) and salad.
Original: http://www.food.com/recipe/bourbon-chicken-45809
Asian Chicken Lettuce Wraps
Total Time: 45 mins Servings: 4
• 1 lb chicken
• 1/4 c water
• 1.5 c teriyaki
• 8oz water chestnuts
• 1/2 c mushrooms
• 2 T soy sauce
• Iceberg lettuce
Directions
1. Put chicken in stock pot and cover with 1” of water. Bring the water to a boil.
2. Lower heat and simmer for approximately 10 mins.
3. Meanwhile chop water chestnuts and mushrooms very small.
4. Chop cooked chicken into ½ inch cubes.
5. Mix all ingredients in a large skillet. Simmer for 15 mins stirring occasionally.
6. Meanwhile, tear leaves off lettuce so that you have large ‘bowls’.
Serve lettuce and meat mixture separately (if the hot chicken sits on the lettuce too long, the lettuce gets slimy).
Verdict
J and I LOVE this recipe. It's super easy to make and is consistently delicious. E will either gobble it up or not touch it, it just depends on the day.
I usually serve it with rolls and salad.
• 1 lb chicken
• 1/4 c water
• 1.5 c teriyaki
• 8oz water chestnuts
• 1/2 c mushrooms
• 2 T soy sauce
• Iceberg lettuce
Directions
1. Put chicken in stock pot and cover with 1” of water. Bring the water to a boil.
2. Lower heat and simmer for approximately 10 mins.
3. Meanwhile chop water chestnuts and mushrooms very small.
4. Chop cooked chicken into ½ inch cubes.
5. Mix all ingredients in a large skillet. Simmer for 15 mins stirring occasionally.
6. Meanwhile, tear leaves off lettuce so that you have large ‘bowls’.
Serve lettuce and meat mixture separately (if the hot chicken sits on the lettuce too long, the lettuce gets slimy).
Verdict
J and I LOVE this recipe. It's super easy to make and is consistently delicious. E will either gobble it up or not touch it, it just depends on the day.
I usually serve it with rolls and salad.
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