Monday, April 30, 2007

Cajun Chicken Pasta

Sorry I'm late. I hope I'll take next week off because next week at this time I hope to be busy with a new baby!

4 ounces linguine pasta
2 skinless, boneless chicken breasts
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced (optional)
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Cook Pasta, drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese.

Sunday, April 29, 2007

Cheesy Chicken Soup

2 C cooked chicken 1C celery

3 C chicken broth 1/2 C onion

2 C potatoes 1 1/2 tsp salt

1C carrots 1 tsp pepper

Chop cooked chicken and vegetables, add to broth with salt and pepper, simmerfor about 20 minutes. While simmering you can make the Roo Sauce.

Roo Sauce

1/3rd cup flour

1/4th cup butter

2 C milk

2 C grated cheese

Melt butter in sauce in pan over medium low heat, add flour with wire whisk, then add milk. Keep stirring, bring to a boil or until it starts thickening, then gradually add cheese. Keep stirring until cheese is melted.

Add roo sauce to the broth and veggies. Stir together and serve.

Chicken Fingers with Orange Dipping Sauce

I make this one quite a bit. Both my kiddos like it and so does Reg, so it's a winner around here. Tastes way better than the ones you buy!

Serving: SERVES 4 to 6

* Finely grated zest of 2 oranges
* 3/4 cup orange juice
* 1/4 cup freshly squeezed lemon juice
* 2 garlic cloves, crushed
* 3/4 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 2 whole boneless, skinless chicken breasts, (about 1 3/4 pounds), cut into 1/2-inch-wide strips
* 1/2 cup plain breadcrumbs
* 1 tablespoon unsalted butter
* 1/2 teaspoon freshly ground pepper
* 1 tablespoon cornstarch
* 1/4 cup honey
* Vegetable-oil cooking spray

1. In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
2. Preheat oven to 400 degrees;. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
3. Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.

Sweet Pork Tacos

This is my variation of the Cafe Rio Salad my Mom gave me. It is just easier this way. It is very similar to Brittany's Salsa Chicken which was very good!

Pork loin - cut off fat (I cut it into 3 pieces, use 1 and freeze the other 2 for later)
1 Cup Salsa
1 Cup Brown Sugar

Toppings (optional - what ever you like on tacos):
sour cream
black beans

Place pork loin, salsa & brown sugar in crock pot (I use my small one) on high for 3-4 hrs or until it pulls apart easily with a fork. Shread meat with forks and mix in with sauce. Roll in tortillas with toppings.

Cord says he could eat this every day all day. It is his favorite

Hawaiian Haystacks

This one is per Lindsay's request.
Pineapple tidbits
Chopped green pepper
Chopped celery
Diced tomatoes
Cooked chicken, cut into bite size pieces
Cooked rice
Grated Cheddar cheese
Chow mein noodles
Toasted almonds (slivered)
Put rice on your plate then some chicken, cover with chicken gravy and then top it with any or all of the above ingredients. (I never have all ingredients on hand so I don't think I've ever had it with all of it, but of course it is still delicious).
1 can cream of chicken soup
1 oxo pack in 1/2 or 3/4 cup water
Rhonda, I tried your chicken and rice rolls, and they were so good.

Tuesday, April 24, 2007

coconut curry chicken

sorry for the delay...this one is pretty yummy and really easy...we have a friend whose mom owns a thai restaurant in the states and this is one of the favorites.

3-4 chicken breasts-thawed and cubed
1-2 cloves garlic-minced
1 1/2 Tbsp red curry paste (can be found in asian section)
1 can coconut milk
2-3 cups fresh spinach
1 cup cashews

place garlic and a little olive oil in the frying pan and then add the chicken to it. Let it cook for about 20 minutes or so. Open the coconut milk, the top half will be thicker and just add the thick stuff, then add the curry paste (the more you add the spicier it gets, but I found that 1 Tbsp is just right for Lucy, if you like it spicier you can add at the end.) Then let that simmer on low for about 30 minutes if you want the flavor to simmer for a bit. 5 minutes before serving add the spinach (optional) and cashews. Serve over rice. It really is good, it is one of our favorites.

Chicken Taco Casserole....

You guys this is my first recipe post, sorry I've been slacking I've been enjoying everyone else's. This is so good but be aware it can be fattening. I don't actually have this recipe written down it's only in my head. so i hope it make s sense.

chicken 2-3 breats
nacho chips (i like doritos cheese ones, but any would work)
2 cans cream of chicken soup
1 can cream of mushroom
1 heaping spoonful of sour cream
taco seasoning

1. cook chicken sprinkle with taco seasoning and cut into bit sized pieces
2. combine all soup and about 3/4 pack of taco seasoning (add more if you like it spicy) into pot and put on med. heat until it starts to boil, stir often
3. Add sour cream into soup at the very end.
4. lay chips into a 9x13 pan and press slightly to crush them a little. sprinkle chicken over chips then pour soup mixture over chicken. Put grated cheese on top and bake for 25-30 mins.

I use about 1/2 bag of chips on the bottom but if Brett makes it he uses alot more. I hope you enjoy! Feel free to ask any questions.

Monday, April 23, 2007

easy easy chicken fingers

I am at work (nights) right now- totally forgot it was Sunday and recipe post day. So I need to post something easy that I don't need to remember a recipe for. This is about the easiest thing I ever make.

-Chicken breasts, how ever many you want. Fresh or frozen, if frozen thaw first in the microwave.
- Shake and Bake seasoning, whatever kind you want. Use however many packages it calls for depending on how much chicken you are using.
- whatever dipping sauce you like, ranch works good because it is usually in the fridge.

Cut the thawed chicken into strips, shake, and bake. Can't get easier than that. Cajun is one of our favorites.

Sunday, April 22, 2007

Chicken Enchiladas

2 med chicken breasts cut up

1 can condensed cream of chicken soup

1-2 cups Cheese (depending how cheesy you want it)

4 tortillas

cilantro (optional)
diced tomatoes (optional)

Double for sure if there are more than 2 people eating this.

Cook chicken and add soup.
DIVIDE mixture among tortillas, top wop with cheese, salsa, cilatro and tomatoes to your liking. Roll-up, place seam side down in baking dish. Top with more salsa and cheese if you want; cover with foil.
BAKE at 350 for 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing foil during last 10 min. of baking.

I like these a lot, but don't get to make them very often because Derek had chicken enchiladas for something like 12 days in a row on his mission for dinner appts., no joke. It was some sort of recipe of the month for enrichment.

Black Bean & Rice Tostado (or Tacos)

1 lbs ground beef
1 can black beans, rinsed & drained
1 can corn, drained
1 - 1 1/2 cups cooked rice (left over?)
1 pkg taco seasoning
1 cup salsa (I use blak bean & corn salsa)
tortilla shells

toppings (optional):
sour cream

Brown ground beef in frying pan & drain. Add beans, corn, rice, salsa and taco seasoning (don't mix with water) to ground beef. Mix well.

For tostados: Preheat oven to 350 degrees. Slightly brush both sides of tortilla shells with oil or spray with cooking spray, place on cookie sheet. Bake for 10 mins or until slightly crisp & browned. Tpo with mix & other toppings.

For tacos: roll in tortillas (don't bake) just like a normal taco.

These are really easy to make and it makes quite a bit. I have eaten it as a salad as well with corn chips or doritos. The picture is of the original recipe from I have modified it just a little (added ground beef & salsa mixed in) because I like it better that way and it makes more.

Chicken Strawberry Spinach Salad

2 chicken breasts
1/4 cup chicken broth
1/4 cup poppy seed dressing
2 cups fresh spinach
1 cup torn romaine
1 cup sliced strawberries
1/4 cup sliced almonds

Place chicken on thick foil. Combine broth and 1 TBS of dressing; spoon over chicken. Fold edges of foil around chicken mixture, leave centre open. Grill, covered over medium heat for 10-12 min (or juices run clear). In salad bowl combine spinach, romaine and strawberries. Add chicken and remaining poppy seed dressin; toss to coat. Sprinkle with almonds.

Fruity Dessert Crepe
(this looked sooo good and pretty easy I decided to post 2, ambitious I know)
1/4 2% milk
2Tbs beaten egg
3 Tbs biscuit/ baking mix
1 snack size cup of vanilla pudding
1/2 small banana sliced
2 Tbs coconut
1/4 tsp almond extract
3 fresh strawberries
1/2 medium kiwi fruit

Mix milk and egg. Add biscuit mix. Heat in an 10 in skillet coated with nonstick cooking spray, pour batter in center and tilt pan to evenly coat. Cook until top appears dry; turn and cook 15-20 seconds longer remove.
Transfer pudding to bowl fold in banana, coconut and extract. Spoon in centre of crepe; fold sides over filling cut in half top with strawberries and kiwi.
2 servings.
* Confession I subscribe to Cooking for 2 magazine (I hoped it would make me a better cook) I got this from there and it looks really good I haven't made it yet, ... hopefully this week. I LOVE FRUIT, right now!!

Marvellous Mini Meatloaves

1 lb (550 g) extra lean ground beef
1 pkg (120 g) Stove Top Stuffing Mix (or no-name brand!)
1 cup water
1 tsp Italian seasoning
1/2 cup past sauce
1/2 cup grated cheese

Preheat oven to 350ºF. Mix meat, stuffing mix, water and seasoning til well blended. Press evenly into 8 muffin cups sprayed with cooking spray; make an indentation in the middle of each with the back of a spoon.
Add pasta sauce evenly into middle of all meatloaves. Bake 30 minutes or until cook through. Top with cheese and bake for 5 more minutes. Let stand in pan for 10 minutes before serving.

*These are really good for kiddos.*

Monday, April 16, 2007

Chicken, Peppers & Pasta

1/2 red pepper, cut up
1/2 green pepper, cut up
1/2 yellow pepper, cut up
red onion (you decide how much)
tomatoes, cut up (optional)
2-3 chicken breasts
penne noodles
1 jar alfredo sauce (I use Ragu Classic Alfredo)
cajun seasoning (I use Tony Cachere's)

In a pot cook penne noodles (I don't even know how much I use - what ever looks good or falls into the pot). While the noodles cook...

Cut chicken into small pieces. Cook in pan & season with pepper and cajun seasoning.

Cook peppers & onion in frying pan. Add tomatoes at very end if wanted.

Drain noodles. Add chicken, pepper mix, and alfredo sauce. Mix well.

This is really easy to make and I can never have just one serving. If your husbands don't like veggies (like mine) this is one way for them eat them.
Pepper Steak

1 lb steak-cut into strips
2 cloves garlic-minced
2 cans beef broth
1/2-1 C sliced green onions
2 green peppers-sliced into thin strips
2 Tbsp cornstarch
1/4 C water
1/4 C soy sauce

Brown steak in a little butter, add broth and let simmer on low for an hour or so. Add soy sauce, blend cornstarch in water and then into broth to make it a little thicker. Add onions and green peppers let cook for about 10 minutes then at the end add tomato wedges. (3 or 4 tomatoes) Serve over rice. Add salt and pepper to taste if you would like. Some people add ginger if you like that flavor.


Sunday, April 15, 2007

Southwestern White Chili

This is a really easy recipe to throw in when you are out all day or to start at lunch time. An easy variation from regular chili - especially if you love chicken. We like to eat it with big buns or corn muffins.

Prep: 20 minutes
Cook: Low 7 Hrs, High 3 1/2 Hrs
Makes: 8 servings
Crockpot: 3 1/2 - 6 quart (approx 3 1/2 - 6 liters) I hate conversion!

1 cup- chopped onion
4 cloves garlic, minced
2 tsp- ground cumin
1 tsp- dried oregano, crushed
1/4 tsp- ground red pepper (cayenne)
3-15 1/2 oz (460 ml) great northern beans, drained & rinsed
2- 4 oz (120 ml) cans diced green chile peppers
4 cups- chicken broth
3 cups- chopped, cooked chicken (I use 1 lbs of ground turkey-it is easier)
2 cups- shredded monterey jack cheese
sour cream (optional)

In crockpot, combine all items EXCEPT for cheese & sour cream. Stir to combine.

Cover and cook on low for 7 hours or high for 3 1/2 hours. Stir in the cheese until melted.

Ladel the chili into bowls and top with sour cream and sprinkle extra chile peppers if desired.

Oriental Chicken & Rice in Lettuce Leaves

Okay this is the BEST.
I think I'm going to have to make it tomorrow.
Seriosuly give it a try.
One of my favorites.

1 tbsp. vegetable oil
1/4 c. chopped green onions
1 green pepper, cored, seeded and diced
1 clove garlic, minced
1 1/2-2 c. chopped cooked chicken
1 1/2-2 c. cooked rice
1 tbsp. soy sauce
2-3 tbsp. dry sherry, chicken broth or water
1/2 tsp. powdered ginger
1/4 tsp. red pepper flakes
3-4 tbsp. chopped peanuts
1 head crisp, cold iceberg lettuce
Spicy Vinegar Dipping Sauce (below)

Heat oil in a large skillet. Add onion, pepper and garlic; saute until barely tender. Add chicken, rice, soy sauce, sherry or broth, ginger and red pepper flakes. Cook and stir until heated through about 5 minutes.

Stir in peanuts. Transfer to serving bowl. Wash lettuce and pull off leaves, keeping them as intact as possible. Put leaves in another bowl.

To serve, have each person spoon some of the hot rice mixture onto a lettuce leaf and wrap it up like a taco. Wrapped leaves may be dipped in sauce.

Spicy Vinegar Dipping Sauce: In a bowl mix 1/2 cup cider vinegar (or rice wine vinegar), 1/4 cup water, 1 teaspoon soy sauce, 1/4 teaspoon brown or white sugar and 1 tablespoon minced green onion tops. Serve as accompaniment to stuffed lettuce leaves.

stuffed peppers

Brad and I had these and stuffed tomatoes in Greece and loved them, so we found this recipe when we got back. It sounds a bit intense, but really isn't hard to make it just takes some planning because it has to simmer for an hour and then 30 minutes. I like it because it is do a few things, then play with Roman, do a few more things, play with Roman... instead of do it all at once and have him cry because he wants to be the center of attention.

6 large green bell peppers
1 pound ground sausage
1 large onion, chopped
2 cans tomato soup
2 2/3 cups water
1 tbsp chili powder
1 tbsp garlic powder
salt and pepper to taste
cheddar cheese shredded
3 cups uncooked instant rice

1. Slice tops off of peppers and remove seeds and membranes, rinse well. Bring water to a boil and add peppers. Cook for 15 minutes, of until tender-crisp.
2. Place sausage and onions in a large, deep skillet and cook until evenly brown. Reduce heat to medium and sir in tomatoes soup, water, chili powder, garlic powder, salt and pepper. Bring to a low boil. Reduce heat to low and stir in 3/4 cheese and simmer for 1 hour.
3. Preheat oven to 350.
4. Prepare instant rice to package instructions. Fluff with fork and then stir into tomato mixture. Simmer for 30 minutes.
5. Spoon rice mixture into peppers.
6. Bake in preheated oven for 30 minutes. Sprinkle remaining cheese on peppers and place under broiler until cheese is melted and bubbly.

Stove Top in Chicken

Hey everybody!
I made 5 of our recipes last week and LOVED every single one of them. I hope everyone else is benefiting from this as much as me. And I'm sure everybody's husbands is loving it like Derek is. This one is soooo easy and sooooo tasty.

1 pkg Stove Top Stuffing
4 Chicken Breasts
1-2 celery stalks
2 cups cream

Pound thawed chicken breasts until really flat. Make Stove Top as on pkg, add chopped celery. Put a generous 1-2 Tablebspoons of Stove Top in middle of chicken and roll chicken around stuffing. Put in baking dish and pour cream over all. The more cream, the more moist the chicken will be. Cook in oven at 350 for about an hour. There will probably be some stuffing leftover if you want to do more than 4 chicken breasts. Or just have it on the side with rice.

Beef Sukiyaki

1 Tbsp Oil
beef strips

3 stalks of celery (chopped)
3 carrots (chopped)
Green pepper
baby corn
water chestnuts

2 tsp cornstarch
1/2 cup water
1/4 soy sauce
1 1/2 tbsp granulated sugar
1 tsp beef boullion powder (Use chicken powder for chicken)

Cut up the beef into strips (unless pre cut) (you can also use chicken) Use whatever vegetables you like in a stirfry and cut them up.

Stir cornstrach and water in bowl add soy sauce, sugar, and boullion. Add to vegetables. stir to boil and thicken. This serves 2. Double the sauce if you want to make more.

Garden-style risotto

1 can (14 1/2 oz) can chicken broth or oxo powder with appropriate amount of water
1 3/4 cup water
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried thyme
1 cup of rice
10 oz spinach
2 medium carrots (I just use whatever frozen vegetables I have handy)
1 28 oz can of diced tomatoes
parmesan cheese

In large saucepan, combine broth, water, basil, and thyme. Bring to boil over medium heat. Add the rice and cook, stirring contantly for 2 minutes, and cook until rice is golden. Stir in vegetables and cook until vegetables are tender and most of the broth is absorbed. Sprinkle parmesan cheese on top. If you're using brown rice, add 3 cups of water instead of 13/4 cup. I usually add cooked cut-up chicken breasts with the vegetables for a 1 dish meal.

Tuesday, April 10, 2007


***For the soup, if you make the bigger batch I use a 28 oz can of tomatoes, but it's probably not a big deal if you use the smaller 14 oz***

Great idea to do it this way Rhonda!!!
Thanks for setting up the site.

Tortellini Soup

I pkg of your favorite tortellini (cheese or beef)
1 or 2 italian sausages
I can chopped tomatoes (with juices)
1 carton of chicken broth
italian seasoning
small onion and or garlic/garlic powder
however many of whatever vegetables you want
(I like corn and or carrots)

Boil tortellini till almost done and drain water
fry sausage with onion or garlic or whatever

In a big pot warm the chicken broth with vegetables and seasonings then add everything in and let it simmer, don't over cook the tortellini.
Add any extra seasonings to your liking (I add quite a bit of Italian seasoning)
If you want a little more broth, just add some water with a chicken flavoring.

I get the Costco size of tortellini(750g). If you do that, I would use 2 sausages and the 14 oz can of tomatoes and a some water.
It makes about 4 generous adult servings and 2 kid size servings. All you need is bread or buns to go with this, its very filling.
This stuff freezes good too.

by Lindsay

Chicken apple sandwiches

2 Tbsp oil
1 lb chicken cut in strips
1 apple
1 stalk celery, finely chopped
1 Tbsp mayo
3 Tbsp vanilla or plain yogurt

Cook chicken in skillet, medium heat with oil for 10-12 minutes. Stir in remaining ingredients. Cook 5 minutes. Put filling in naan bread, croissant, tortilla shell, or any other bread you desire. Top with cheese and lettuce. If you don't like the yogurt, you can use all mayo instead.

by Brooke

Chicken Rolls

2 1/2 cups of cooked chicken
6oz cream cheese
1 can mushrooms (OPTIONAL) I have never used them
2 pkgs of Pilsbury crescent rolls
Bread crumbs

1. Unroll and stretch crescent rolls
2. Mix chicken and cream cheese , and mushrooms ( I don't think I ever use as much cream cheese as it calls for use your discretion I don't like to taste the cream cheese too much. I think I use about half of one block of cream cheese.
3. Fill chicken rolls with the chicken mixture (approx. 1Tbs)
4. Dip in melted margarine/butter and roll in bread crumbs.
5. Bake @ 350 for 20 -30 will be slightly golden

Sauce: Can of cream of chicken soup slightly diluted with milk.

I serve these with rice and use the sauce for the chicken rolls and rice if you like.
They freeze well so if you make the whole recipe for your little family you can freeze the rest for another day.

by Susie

Salsa Chicken

4 chicken breasts
1 can black beans
1 jar salsa (3-4 cups)(I just do mild cause then Lucy can eat it also)
2 tbsp brown sugar
2 tbsp soy sauce
1 lime

cilantro (optional)

Place chicken in crockpot add salsa (enough to cover), then add the other ingredients except for the lime. cook on low for 8 hours or on high for 4 hours. Shred the chicken once done and add the lime. Serve like a taco. If you don't have a crock pot you could put it in the oven on 250 or so and cook for a couple of hours until the chicken will shred. This is one of my favorites, especially if you are a mexican food fan. Feeds 4 adults at least 2 servings.

by Brittany

Pulled Pork Sandwiches

By Jacklyn

Med sized boneless pork roast, fry on each side for about 3 minutes then put in your crock pot for 1 hour.
In a pan saute 1 onion and 6 cloves of garlic. Cut a hole in the middle of the roast (after the hour) and stuff in the onion mixture.

In a new bowl mix 8oz tomato paste 2 cups of spaghetti sauce 4 TBS brown sugar 2 TBS apple cider vinegar 2 TBS Worchester (?)sauce.
Salt and Pepper the pork and then pour the sauce all over the roast and cook about 5 hours on High in your crock pot.

NOTE- flip the roast over about 2 times while cooking
when finished cooking shred the pork and serve on a bun. very easy and very good

FYI- It was so good with Cole Slaw on the side

Monday, April 9, 2007

italian sausage pasta

Italian sausage pasta.
1 package of Italian sausage
1 can diced tomatoes - drain an tiny bit of the juice off and use the rest
Parmesan cheese. I use the Kraft bags of parmesan shredded cheese
1 tablespoon rosemary
2 bay leaves
1/2 cup cream
between 2 and 2 1/2cups penne pasta.

Start the pasta cooking. Cut the Italian sausage into pieces, maybe about 1/2 inch thick, and fry them. Add the tomatoes and juice, rosemary, and bay leaves. Let that simmer while the pasta cooks. When the pasta is done take out the bay leaves (and throw away) and mix in the cream and cheese. Add the pasta and mix it all together. Put in a casserole dish and bake at 350 - if I am really hungry I only bake it for 20 minutes, if I can wait I leave it in a little longer. Enjoy!

Monica's Sweet and Sour

This is a classic recipe.
You can make it to put on meatballs or for chicken wings.

Monica's Sweet and Sour
1 cup brown sugar
1/4 cup flour
1/4 cup vinegar
1¢ cup soya sauce
1 Tbsp ketchup
1/2 cup water

Mix them all together. Put your meatballs or chicken wings into a 9x13 pan and pour the sauce over it. Bake at 350º for 15 minutes for meatballs and 25-30 minutes for wings. (but turn your wings over half way thru.)

Easy peasy.