Bistro Spinach Salad
Dressing:1/2 Cup - Sundried tomatoes (I use the already prepared kind)
1/2 Cup - Tomato juice
1 Can Tomato soup with herbs
1/4 Cup Red Wine Vinegar
1 T Olive Oil
1 Clove Garlic
1/2 t Salt
1/8 t Pepper
Salad:
4 Chicken breasts
1 package couscous prepared to box directions
5 Cups Spinach leaves, torn into bite size pieces
1 Cup sliced Cucumber
1 (4.5 oz) jar Artichokes, drained and chopped
1/2 Cup sliced Vidalia Onion
2 T sliced Black Olives
1/4 Cup Shredded Fresh Parmesan Cheese
To prepare Dressing - In food processor - process tomatoes, tomato juice, soup vinegar, oil, garlic, salt and pepper until smooth.
To prepare Chicken - Sprinkle chicken breasts with salt and pepper. Brown in skillet (coated with Non-stick spray) until no longer pink inside.Slice to desirable size.In large bowl, mix chicken, couscous, spinach, cucumbers, artichokes, onion, olives and cheese.
Pour 1 Cup dressing (or to your liking) over salad and toss to coat. Enjoy.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Salsa Chicken - Crock Pot
32 oz salsa
3 chicken breasts
can of corn, drained
can of black beans, drained
Place all ingredients in crock pot on low for 6 - 8 hours. 30 minutes prior to eating, remove chicken, shred and place back into crock pot. Use in tortillas with cheese and any other toppings you may like. This is awesome!!!
3 chicken breasts
can of corn, drained
can of black beans, drained
Place all ingredients in crock pot on low for 6 - 8 hours. 30 minutes prior to eating, remove chicken, shred and place back into crock pot. Use in tortillas with cheese and any other toppings you may like. This is awesome!!!
Chicken Tortilla Soup (Susan Hickey)
Chicken Tortilla Soup
2 cans Campbell's Chicken with White and Wild Rice Soup
1 can Swanson's Chicken Broth
2 can Del Monte Diced tomatoes (Italian Flavor)
1 large chicken breast, cooked and chopped (Leftovers are great for this) or you could use a small can of chicken
Just mix everything in a pot and warm. I serve with crushed tortilla chips and shredded mexican cheese on top.
2 cans Campbell's Chicken with White and Wild Rice Soup
1 can Swanson's Chicken Broth
2 can Del Monte Diced tomatoes (Italian Flavor)
1 large chicken breast, cooked and chopped (Leftovers are great for this) or you could use a small can of chicken
Just mix everything in a pot and warm. I serve with crushed tortilla chips and shredded mexican cheese on top.
Tex-Mex Chicken (Rebekah Francis)
1 can cream of chicken soup
½ Tablespoon cumin
2 Tablespoons Chili powder
2 cups chopped chicken
2-3 cups cooked rice
¼ sweet red pepper
1 cup Sharp Cheddar
¼ cup green pepper
1 cup Monterey Jack cheese
Cook chopped chicken in small amount of oil in large pot; add peppers, then all other ingredients. Put in baking dish and sprinkle with small amount of cheddar cheese. Bake at 400° for 30 minutes or until bubbly.
** Minute Rice may be used instead of cooked, if so add ¾ cup water.
½ Tablespoon cumin
2 Tablespoons Chili powder
2 cups chopped chicken
2-3 cups cooked rice
¼ sweet red pepper
1 cup Sharp Cheddar
¼ cup green pepper
1 cup Monterey Jack cheese
Cook chopped chicken in small amount of oil in large pot; add peppers, then all other ingredients. Put in baking dish and sprinkle with small amount of cheddar cheese. Bake at 400° for 30 minutes or until bubbly.
** Minute Rice may be used instead of cooked, if so add ¾ cup water.
Beef & Mushroom w/ Egg Noodles (Beth Martin)
1 can cream of mushroom soup
1 cup Beef stock
1/3 cup dry red wine (I use cooking red wine)
1 envelope dry onion soup mix
1/2 teaspoon freshly ground pepper
1 (8oz) package sliced baby portobello mushrooms
1 (2lb) boneless chuck roast, trimmed
1/2 (16 oz) package extra wide egg noodles
3 Tbsp chopped, fresh parsley, divided
Baby carrots (optional)
Sliced onion (optional)
Whisk together first 5 ingredients in a lightly greased 5qt slow cooker. Stir in mushrooms. Add roast to slow coker. (Add any of the optional ingredients...I usually add carrots about 2 hours in as we like them when they don't fall apart! Cover and cook on High 4-4 1/2 hours or until beef is tender and shreddable.
Prepare noodles according to package directions. Toss hot cooked noodles with 2 Tbsp parsley (for my family, we leave the parsley out). Spoon beef mixture over hot cooked noodles. Sprinkle with remaining parsley and serve immediately.
1 cup Beef stock
1/3 cup dry red wine (I use cooking red wine)
1 envelope dry onion soup mix
1/2 teaspoon freshly ground pepper
1 (8oz) package sliced baby portobello mushrooms
1 (2lb) boneless chuck roast, trimmed
1/2 (16 oz) package extra wide egg noodles
3 Tbsp chopped, fresh parsley, divided
Baby carrots (optional)
Sliced onion (optional)
Whisk together first 5 ingredients in a lightly greased 5qt slow cooker. Stir in mushrooms. Add roast to slow coker. (Add any of the optional ingredients...I usually add carrots about 2 hours in as we like them when they don't fall apart! Cover and cook on High 4-4 1/2 hours or until beef is tender and shreddable.
Prepare noodles according to package directions. Toss hot cooked noodles with 2 Tbsp parsley (for my family, we leave the parsley out). Spoon beef mixture over hot cooked noodles. Sprinkle with remaining parsley and serve immediately.
No Peek Beef Tips (Leslie Hellman)
2 lbs. cube stew beef
1 can cream of mushroom soup
1 (4 ox) can mushroom pieces (I don’t add)
½ pkg dry onion soup mix
1 Cup ginger ale or any other soft drink, not diet
Put in crockpot and cook all day or layer ingredients in a 2 qt. casserole dish in order give. Cover and bake at 300 for 3 hours but don’t peek. Serve with egg noodles or rice.
1 can cream of mushroom soup
1 (4 ox) can mushroom pieces (I don’t add)
½ pkg dry onion soup mix
1 Cup ginger ale or any other soft drink, not diet
Put in crockpot and cook all day or layer ingredients in a 2 qt. casserole dish in order give. Cover and bake at 300 for 3 hours but don’t peek. Serve with egg noodles or rice.
Snickers Brownies (Leslie Hellman)
1 14 oz can condensed milk, divided
1 German chocolate cake mix
1 ½ cups salted peanuts
1 stick butter melted
1 (14oz) pkg. caramels
1 ½ cups chocolate chips
Preheat oven to 350. Reserve 1/3 cup plus 2 tablespoons condensed milk. Mix remaining milk, cake mix, peanuts and butter in a large bowl. Spread or crumble half of mixture in the bottom of a greased 9x13 inch baking pan; set aside remaining mixture. Bake at 350 for 6-8 minutes or until the mixture is soft. Meanwhile, combine caramels and reserved condensed milk in a microwave safe bowl. Microwave on high until melted, stirring occasionally to prevent burning. Keep warm until ready to use. Remove brownies from oven and sprinkle with chocolate chips. Working quickly, use a large spatula to spread warm caramel over chips. Crumble remaining cake mixture on top. Press with a spoon to set. Bake 18-20 minutes longer or until brownies separate from sides of pan. Do not overbake to prevent caramel from hardening. Cool and cute into squares.
1 German chocolate cake mix
1 ½ cups salted peanuts
1 stick butter melted
1 (14oz) pkg. caramels
1 ½ cups chocolate chips
Preheat oven to 350. Reserve 1/3 cup plus 2 tablespoons condensed milk. Mix remaining milk, cake mix, peanuts and butter in a large bowl. Spread or crumble half of mixture in the bottom of a greased 9x13 inch baking pan; set aside remaining mixture. Bake at 350 for 6-8 minutes or until the mixture is soft. Meanwhile, combine caramels and reserved condensed milk in a microwave safe bowl. Microwave on high until melted, stirring occasionally to prevent burning. Keep warm until ready to use. Remove brownies from oven and sprinkle with chocolate chips. Working quickly, use a large spatula to spread warm caramel over chips. Crumble remaining cake mixture on top. Press with a spoon to set. Bake 18-20 minutes longer or until brownies separate from sides of pan. Do not overbake to prevent caramel from hardening. Cool and cute into squares.
French Toast Casserole (Laura Stubbs)
1 cup brown sugar
1/2 cup melted butter
3 tsp ground cinnamon divided
3 tart apples thinly sliced
1/2 cup dried cranberries or raisins
1 load bread in 1 inch slices
6 large eggs
1 1/2 cup milk
1 TBSP vanilla
Combine sugar, butter, 1 tsp cinnamon in a 13x9 pyrex dish. Add apples and raisins toss. Spread evenly and put bread on top. Mix eggs, milk, vanilla, 2 tsp cinnamon, pour over. Cover and refrigerate. Bake on 375 covered for 40 minutes and uncovered for 5 minutes.
1/2 cup melted butter
3 tsp ground cinnamon divided
3 tart apples thinly sliced
1/2 cup dried cranberries or raisins
1 load bread in 1 inch slices
6 large eggs
1 1/2 cup milk
1 TBSP vanilla
Combine sugar, butter, 1 tsp cinnamon in a 13x9 pyrex dish. Add apples and raisins toss. Spread evenly and put bread on top. Mix eggs, milk, vanilla, 2 tsp cinnamon, pour over. Cover and refrigerate. Bake on 375 covered for 40 minutes and uncovered for 5 minutes.
Oatmeal Casserole (Callie Warren)
I mix mine the night before then bake in the morning.
1/2 cup melted butter
1 cup brown sugar
2 eggs
3 cups quick oats (I use old fashioned and it is fine)
2 tsp baking powder
1 tsp salt
1 cup milk
1 apple chopped
1/4 cup raisins (golden ones make it really sweet)
cinnamon to taste
1. Mix first seven ingredients
2. Add apple and raisins
3. Spread in a 9x13 pan, individual baking cups, or I find a deep dish smaller baker makes it creamy.
4. Sprinkle cinnamon on the top.
5. Bake at 350 for 20 - 30 minutes
Serve warm.
1/2 cup melted butter
1 cup brown sugar
2 eggs
3 cups quick oats (I use old fashioned and it is fine)
2 tsp baking powder
1 tsp salt
1 cup milk
1 apple chopped
1/4 cup raisins (golden ones make it really sweet)
cinnamon to taste
1. Mix first seven ingredients
2. Add apple and raisins
3. Spread in a 9x13 pan, individual baking cups, or I find a deep dish smaller baker makes it creamy.
4. Sprinkle cinnamon on the top.
5. Bake at 350 for 20 - 30 minutes
Serve warm.
Easy Chicken Parmesan (Leslie Hellman)
Chicken Parmesan
3 chicken breasts cut horizontal
1 egg
Italian bread crumbs
Parmesan cheese and mozzarella cheese
spaghetti sauce
1/4 cup water
Mix water and egg with a whisk. Dip chicken in water/egg and dredge through bread crumbs. Cut chicken in half. Grease a 9x13 pyrex with Pam. Add a thin layer of spaghetti sauce. Put chicken on top. Sprinkle with parmesan cheese. Add remainder of spaghetti sauce. Cover with mozzarella cheese. Bake on 350 for 30 - 40 minutes.
3 chicken breasts cut horizontal
1 egg
Italian bread crumbs
Parmesan cheese and mozzarella cheese
spaghetti sauce
1/4 cup water
Mix water and egg with a whisk. Dip chicken in water/egg and dredge through bread crumbs. Cut chicken in half. Grease a 9x13 pyrex with Pam. Add a thin layer of spaghetti sauce. Put chicken on top. Sprinkle with parmesan cheese. Add remainder of spaghetti sauce. Cover with mozzarella cheese. Bake on 350 for 30 - 40 minutes.
Wednesday, September 23, 2009
Freezable Stuffed Peppers (Staci Smith)
Can freeze up to a month, Can use ground beef or turkey
4 oz. sweet Italian Sausage
4-6 Peppers ( I like Tri-Color but red and green are yummy)
1 tbl olive oil
1 med. onion
8 oz. ground meat
2 tbl garlic
2 cups white or brown rice
1 can diced tom.
1 cup shredded moz. cheese
1/2 cup parm cheese
parsley (garnish)
Add olive oil in saute pan with onion, add meat and sausage, lil s&p, add garlic,....drain.....mix with tom, rice, mozz, parm, ......stuff the peppers....heat at 450 top with marinara when cooking. then w/parsley and parm chz
4 oz. sweet Italian Sausage
4-6 Peppers ( I like Tri-Color but red and green are yummy)
1 tbl olive oil
1 med. onion
8 oz. ground meat
2 tbl garlic
2 cups white or brown rice
1 can diced tom.
1 cup shredded moz. cheese
1/2 cup parm cheese
parsley (garnish)
Add olive oil in saute pan with onion, add meat and sausage, lil s&p, add garlic,....drain.....mix with tom, rice, mozz, parm, ......stuff the peppers....heat at 450 top with marinara when cooking. then w/parsley and parm chz
Monday, September 21, 2009
Suffering from B.O.O.M.G.S.?
Atlanta and surrounding burbs are being hit hard by a lot of rain, and I mean A LOT!! I am getting serious cabin fever and bored out of my gourd syndrome, aka BOOMGS. As I sit here pondering what I can do this evening at home AGAIN, it occurs to me that I should add more recipes to the blog. This is a plea for any others suffering from cabin fever and BOOMGS to do the same. We can accumulate a lot of rain, I mean recipes, and have a great resource for our weekly menus.
Dosage: take two glasses of wine, type up some recipes and call me in the morning.
Dosage: take two glasses of wine, type up some recipes and call me in the morning.
Sunday, September 20, 2009
Let's Just Pretend It's Cold Outside
Chilly Night Chili (Southern Living)
2 pounds lean ground beef
1 large onion, diced
1 (28 oz) can diced tomatoes, undrained
2 (8 oz) cans tomato puree
2 (16 oz) cans kidney beans, undrained
1 (4.5 oz) can chopped green chiles
1 cup water
2 garlic cloves, minced
2 Tbsp chili powder
2 tsp salt
2 tsp ground cumin
1 tsp pepper
Hot cooked rice
Toppings: shredded Cheddar cheese, sour cream, sliced olives
- Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to Dutch oven.
- Add tomatoes and next 9 ingredients to Dutch oven.
- Bring chili mixture to a boil; reduce heat and simmer 45 minutes. Serve over rice (or Fritos)with desired toppings. Yield: 8 to 10 servings.
2 pounds lean ground beef
1 large onion, diced
1 (28 oz) can diced tomatoes, undrained
2 (8 oz) cans tomato puree
2 (16 oz) cans kidney beans, undrained
1 (4.5 oz) can chopped green chiles
1 cup water
2 garlic cloves, minced
2 Tbsp chili powder
2 tsp salt
2 tsp ground cumin
1 tsp pepper
Hot cooked rice
Toppings: shredded Cheddar cheese, sour cream, sliced olives
- Cook ground beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to Dutch oven.
- Add tomatoes and next 9 ingredients to Dutch oven.
- Bring chili mixture to a boil; reduce heat and simmer 45 minutes. Serve over rice (or Fritos)with desired toppings. Yield: 8 to 10 servings.
Way to Easy!!
Chicken and Rice Bake (Kaye Starley)
1 can cream of mushroom soup
1 cup water
3/4 cup uncooked regular long grain rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
- In a 2-qt shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper.
- Cover and bake at 375 for 45 minutes or until done. Serves 4
**I doubled the rice mixture and it was fab!
1 can cream of mushroom soup
1 cup water
3/4 cup uncooked regular long grain rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
- In a 2-qt shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper.
- Cover and bake at 375 for 45 minutes or until done. Serves 4
**I doubled the rice mixture and it was fab!
Taco Soup (Southern Living)
1.5 lbs ground beef
1 cup chopped red onion
1 (1.25 oz) package taco seasoning mix
1 (1 oz) envelope Ranch style dressing mix
2 (15.25 oz) cans whole kerbel corn, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans chili-style diced tomatoes with green chiles, undrained
1 (12 oz) can light beer
1.5 cups water
Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro
- Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
- Combine meat mixture, taco seasoning mix and next 7 ingredients in a 5 1/2 quart slow cooker.
- Cover and cook on LOW 5 to 6 hours. Serve with desired toppings. Makes 16 cups.
1 cup chopped red onion
1 (1.25 oz) package taco seasoning mix
1 (1 oz) envelope Ranch style dressing mix
2 (15.25 oz) cans whole kerbel corn, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans chili-style diced tomatoes with green chiles, undrained
1 (12 oz) can light beer
1.5 cups water
Toppings: shredded Cheddar cheese, sour cream, tortilla chips, cilantro
- Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
- Combine meat mixture, taco seasoning mix and next 7 ingredients in a 5 1/2 quart slow cooker.
- Cover and cook on LOW 5 to 6 hours. Serve with desired toppings. Makes 16 cups.
The Crock-Pot is No Crock!
Spaghetti Casserole (Southern Living)
1.5 lbs ground round
1 medium onion, chopped
1 (26 oz) jar tomato and basil pasta sauce
1/4 cup butter
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 oz) shredded sharp Cheddar cheese
- Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.
- Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in 1/2 cup Parmesan cheese and pepper.
- Spoon one-third of meat mixture into a lightly greased 5-quart slow cooker. Spread half of broken spaghetti over meat; pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.
- Cover and cook on LOW 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6 to 8 servings.
1.5 lbs ground round
1 medium onion, chopped
1 (26 oz) jar tomato and basil pasta sauce
1/4 cup butter
1/4 cup all purpose flour
1 (12 oz) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
8 ounces uncooked spaghetti, broken into pieces
3 cups (12 oz) shredded sharp Cheddar cheese
- Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet. Stir pasta sauce into beef mixture.
- Melt butter in a saucepan over medium-low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, 8 minutes or until mixture is thickened and bubbly. Remove from heat, and stir in 1/2 cup Parmesan cheese and pepper.
- Spoon one-third of meat mixture into a lightly greased 5-quart slow cooker. Spread half of broken spaghetti over meat; pour half of white sauce over noodles, and sprinkle with 1 cup Cheddar cheese. Repeat layers once. Spread remaining meat mixture over cheese. Top with remaining 1 cup Cheddar cheese.
- Cover and cook on LOW 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese. Makes 6 to 8 servings.
Testing is Not My Flave
If you are able to read this, then I have, somehow, managed to successfully start a blog! Hopefully I have passed the first blogging test.
Now for the food stuff. The goal of this is for us to share recipe ideas as well as weekly menus. Let's not forget a joke here and there. Let's get cookin'!
Now for the food stuff. The goal of this is for us to share recipe ideas as well as weekly menus. Let's not forget a joke here and there. Let's get cookin'!
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