4 C. chicken broth
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 Cup salsa
1/2 cup fresh cilantro, chopped
1 can black beans (rinsed and drained)
1 can corn (drained)
2 boneless skinless chicken breast browned in a skillet
combine broth, cumin, chili powder, and oregano in a pot. Bring to a boil. Add beans, corn, chicken and salso. Reduce heat to low. Stir and simmer for about 2 minutes. Add cilantro and ladle into bowls. top with tortilla chips broken into bite size peices.
I didn't have cilantro so I left it out. It still tasted good. we also added grated cheese on top and that made it really good.
Wednesday, October 29, 2008
Monday, October 20, 2008
Sloppy Joes
This is such a good homemade version of Sloppy Joes! It serves 10-12 people depending on how big your eaters are - my family eats about half , so I just bag up the other half of the Sloppy Joe mix and throw it in the freezer with some hamburger buns for a quick fix another night.
3 pounds ground beef
1 teaspoon salt
1 cup chopped onion
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
12 hamburger buns
In large skillet brown ground beef. drain fat. Sprinkle with salt. Add chopped onion and cook until tender. Stir in ketchup, tomato soup, vinegar, Worcestershire sauce, and brown sugar. Simmer for about 30 minutes. Spoon into hamburger buns and serve.
Friday, October 17, 2008
Beef Stroganoff
Here is another quick meal. I timed it all from start to finish, it took 35 minutes. The white sauce is a little bland, so be sure and add the onion and garlic at the end. I think it really helps.
Beef Stroganoff
1 1/2 pounds sirloin steak or stew meat.
3 T. olive oil
1/3 cup diced onion
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 pound fresh chopped or sliced mushrooms
1/4 cup flour
1 1/2 to 2 Cups milk
1 tsp paprika (less or more)
1 cup sour cream
onion salt
Egg noodles
In large skillet, saute meat sliced into thin bite sized pieces in oil with garlic and onions. When no longer pink on the outside, lower heat and cover. Simmer for 15 minutes, stirring occasionally. Add water if needed. While the meat is browning, slice up mushrooms and make sauce. When meat is not longer pink, add mushrooms and cover again for about 5 minutes. Stir in sauce. Be sure not to boil the pot anymore once the sauce is added, it will curdle the milk. I added a little more garlic powder and onion powder at the end.
Serve with medium egg noodles. Goes great with green beans.
Sauce:1/4 cup flour
1 1/4c milk (or more if needed)
about 1 cup sour cream
salt & pepper
a few shakes of paprika
Here is some information I found on mushrooms. I dont use them often, but am trying to incorporate them more. They pack a bigger punch than I though.
In 5 medium mushrooms there are only about 20 calories. Mushrooms also contain 3 major B vitamins; Niacin , which helps the digestive and nervous system work properly; Pantothenic acid which aids in the production of hormones and Riboflavin which promotes healthy skin and good vision.
The mushroom contains a very high amount of potassium. One 3 ounce portobello actually contains more than a banana. They are also the only produce with a significant amount of selenium. Selenium is an essential mineral important for immune and thyroid health. Researchers are just beginning to understand how wonderful these fungi are for the treatment and prevention of cancers.
Beef Stroganoff
1 1/2 pounds sirloin steak or stew meat.
3 T. olive oil
1/3 cup diced onion
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 pound fresh chopped or sliced mushrooms
1/4 cup flour
1 1/2 to 2 Cups milk
1 tsp paprika (less or more)
1 cup sour cream
onion salt
Egg noodles
In large skillet, saute meat sliced into thin bite sized pieces in oil with garlic and onions. When no longer pink on the outside, lower heat and cover. Simmer for 15 minutes, stirring occasionally. Add water if needed. While the meat is browning, slice up mushrooms and make sauce. When meat is not longer pink, add mushrooms and cover again for about 5 minutes. Stir in sauce. Be sure not to boil the pot anymore once the sauce is added, it will curdle the milk. I added a little more garlic powder and onion powder at the end.
Serve with medium egg noodles. Goes great with green beans.
Sauce:1/4 cup flour
1 1/4c milk (or more if needed)
about 1 cup sour cream
salt & pepper
a few shakes of paprika
Here is some information I found on mushrooms. I dont use them often, but am trying to incorporate them more. They pack a bigger punch than I though.
In 5 medium mushrooms there are only about 20 calories. Mushrooms also contain 3 major B vitamins; Niacin , which helps the digestive and nervous system work properly; Pantothenic acid which aids in the production of hormones and Riboflavin which promotes healthy skin and good vision.
The mushroom contains a very high amount of potassium. One 3 ounce portobello actually contains more than a banana. They are also the only produce with a significant amount of selenium. Selenium is an essential mineral important for immune and thyroid health. Researchers are just beginning to understand how wonderful these fungi are for the treatment and prevention of cancers.
Sunday, October 12, 2008
Moo Shu Wraps
I made these the other night and they were a hit! Even Kaleb was disappointed when I did not serve them 2 nights in a row. From start to finish, this meal took me 30 minutes to prepare. If anyone has ever eaten at PF Changs, these are similar to their moo shu wraps. Dont let the ingredients scare you. You can substitute or omit as you wish.
Moo Shu Wraps
8 oz lean sirloin beef (you could also use stew meat, to save you a little time)
3 T soy sauce
1 t. cornstarch
2 t. vegetable oil ( I use grapeseed oil)
2 medium scallions, chopped
3 medium garlic cloves, minced
2 C. Chinese or nappa cabbage. ( I used regular green cabbage and it was great)
1 C. sliced mushrooms (less if no one cares for these)
8 flour tortillas
hoisin sauce (you can find this in the Asian section of most stores)
Place beef in bowl, thinly sliced into about 2 inch by 1/2 inch strips. Add 1 T. soy sauce and cornstarch. Stir to coat. Heat oil in large skillet. Add scallions and garlic, saute 1 min. Add beef and cook until browned, about 2 min. Add remaining soy sauce and cook 1 min more.
Add cabbage and mushrooms. Saute until vegetables are tender but not soggy. To serve, place heated tortilla on a plate. Spread about 2 tsp. of hoisin sauce down middle of tortilla and then place about 1/2 cup of filling on tortilla. Roll up.
Don't shy away from this because of the ingredients. It is really good. I like to the tortillas that are uncooked. You can get them at Sams and probably Albertsons or other places. They are the kind you have to cook up yourself. (really you just warm them in a pan) I like them because they are much thinner and have a great texture for wraps. We usually opt for whole wheat tortillas in this house, but this recipe just needs good old fashion white ones.
Moo Shu Wraps
8 oz lean sirloin beef (you could also use stew meat, to save you a little time)
3 T soy sauce
1 t. cornstarch
2 t. vegetable oil ( I use grapeseed oil)
2 medium scallions, chopped
3 medium garlic cloves, minced
2 C. Chinese or nappa cabbage. ( I used regular green cabbage and it was great)
1 C. sliced mushrooms (less if no one cares for these)
8 flour tortillas
hoisin sauce (you can find this in the Asian section of most stores)
Place beef in bowl, thinly sliced into about 2 inch by 1/2 inch strips. Add 1 T. soy sauce and cornstarch. Stir to coat. Heat oil in large skillet. Add scallions and garlic, saute 1 min. Add beef and cook until browned, about 2 min. Add remaining soy sauce and cook 1 min more.
Add cabbage and mushrooms. Saute until vegetables are tender but not soggy. To serve, place heated tortilla on a plate. Spread about 2 tsp. of hoisin sauce down middle of tortilla and then place about 1/2 cup of filling on tortilla. Roll up.
Don't shy away from this because of the ingredients. It is really good. I like to the tortillas that are uncooked. You can get them at Sams and probably Albertsons or other places. They are the kind you have to cook up yourself. (really you just warm them in a pan) I like them because they are much thinner and have a great texture for wraps. We usually opt for whole wheat tortillas in this house, but this recipe just needs good old fashion white ones.
Hearty six-hour stew
This is a no fuss stew that simmers all day in the crock-pot and smells so good! I especially like to make this when the weather starts turning colder like it is now because I love the aroma and the coziness it brings as my family all sits together at the dinner table on a chilly evening.
1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4- ounce) cans of cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas
Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. You can cook this for up to 12 hours on low. Serve with rolls or crackers.
* for those with kids ...
I have some fun cookie cutters for the seasons and holidays. So to add a little excitement to dinner we use these cookie cutters on tortillas. The kids love to cut out these shapes! Then you brush some butter on them and place them on a cookie sheet and throw them under the broiler for a minute or so until they are golden brown and voila! You have festive tortilla chips as a side to any stew or soup!
* for those with kids ...
I have some fun cookie cutters for the seasons and holidays. So to add a little excitement to dinner we use these cookie cutters on tortillas. The kids love to cut out these shapes! Then you brush some butter on them and place them on a cookie sheet and throw them under the broiler for a minute or so until they are golden brown and voila! You have festive tortilla chips as a side to any stew or soup!
a food blog to consider...
Rather than cut and pasting some of the recipes I use from this particular blog. Just click on this link and it will take you to "Rachel's Cooking Blog" She's got some great stuff on there - I have used quite a few of her recipes.Sunday afternoon caramel popcorn
We've carried on a Hymas tradition in our home by making caramel popcorn every Sunday afternoon. Hope you all enjoy it!
2/3 cup unpopped corn
1 stick of butter
1 cup brown sugar
1/2 tsp. baking soda
1/4 cup Karo light syrup
1 stick of butter
1 cup brown sugar
1/2 tsp. baking soda
1/4 cup Karo light syrup
Pop corn and set aside. Melt butter, add sugar and Karo syrup. Boil for 1-2 minutes. Add soda and stir. Pour over the popped corn and mix thoroughly. Pour onto cookie sheet and bake 20-25 minutes at 250 degrees. Pour onto waxed paper to cool.
Quick N'Easy Meal tips
Tips for quick meal prep:
Cook ahead and freeze the things that take the longest in putting a meal together, such as:
- Cook a huge batch of rice or pasta. Divide into freezer bags in the amount you need for a meal or recipe. Get it out in the morning & put in frig. It's ready to use by dinnertime.
- Cook chicken, debone and/or dice if desired. Divide into freezer bags in the amount you need for a meal or recipe. Get it out in the morning & put in frig. Ready to use by dinnertime (although larger amounts need more time to thaw.)
- Cook a huge pan of potatoes. Put them into storage containers or bags in the frig. At dinnertime you can make loaded baked potatoes (cut in half, nuke until hot, add sour cream, and/or bacon bits and/or grated cheese and nuke again.), fried potatoes (fry in olive oil to increase intake of omegas), slice, dice and/or shred to make any number of casseroles or just eat them plain with butter. After 4-5 days, bag and freeze sliced, diced, shredded potatoes and use later (get out of frig in morning to thaw til dinnertime.)
- Cook enough veggies for 2-3 meals, refrigerate what you don't use and use for another meal.
- Assemble casseroles and put in the freezer. Take out and put in frig the day before to thaw or start cooking when frozen. It won't save any time if you start the cooking process when they are still frozen.
I do these things when I am feeling ambitious and am doing something that lends itself to watching the cooking process-usually evenings after dinner or saturdays.
Thursday, October 9, 2008
Broccoli and cheese soup
These recipe makes quite a bit so be prepared
1 Large bunch broccoli
4 carrots
4 potatoes
1 onion
3 cups water
2 cups chicken broth
1 tsp. Salt
1 cube margarine
chop veggies cook until tender,
then add...
2 cups half and half
1 can cream of celery soup
1 can cream of chicken soup
then stir and add grated velveeta cheese.
I like to do mine in the crock pot and let the veggies cook in the broth. It just gives it a nice yummy flavor.
1 Large bunch broccoli
4 carrots
4 potatoes
1 onion
3 cups water
2 cups chicken broth
1 tsp. Salt
1 cube margarine
chop veggies cook until tender,
then add...
2 cups half and half
1 can cream of celery soup
1 can cream of chicken soup
then stir and add grated velveeta cheese.
I like to do mine in the crock pot and let the veggies cook in the broth. It just gives it a nice yummy flavor.
Pizza Soup
I have not tried this one yet. It is another recipe from the neighborhood dinner exchange. But I am sorting thru the recipes I got with the dinners, most of the recipes are basic ones I already have (chicken enchiladas, chili, etc.) But this one sounded interesting. Thought I would post it here so I can throw the pile away!
PIZZA SOUP
1 can (14oz) diced tomatoes, undrained
2 cans (10oz) condensed tomato soup, undiluted
2 1/2 cups water
1 pkg. sliced peperoni - cut into bite size pieces
1 med. red pepper, chopped
1 med. green pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp sage
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste
1 cup mozzarella cheese, shredded
In a large pot, bring tomatoes, soup, water and peppers to a boil. Reduce heat cover and simmer for 15 minutes. Add pepperoni, mushrooms, and seasoning. Simmer 10 more minutes. Top with cheese and serve. Goes great with french bread.
Any leftovers freeze well.
I am guessing you could probably substitute the "pizza toppings" here to suit your fancy. And you could sneak in some more veggies if you wanted.
And since my garden is overflowing these days with tomatoes, we have been eating them in everything. This recipe sounds pretty healthy to me. (excepting the pepperoni, maybe) But here is some information on the tomato:
It is loaded with Lycopene which gives the tomato it's red coloring. Lycopene helps to prevent cancers, especially colon, prostate, lung and pancreas. Lycopene is more intense when you cook the tomato a bit which help break down the cell walls and release more of this nutrient.It is also better absorbed when eaten with a little fat. Tomatoes also contain Vitamin C and A.
PIZZA SOUP
1 can (14oz) diced tomatoes, undrained
2 cans (10oz) condensed tomato soup, undiluted
2 1/2 cups water
1 pkg. sliced peperoni - cut into bite size pieces
1 med. red pepper, chopped
1 med. green pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 tsp sage
1/2 tsp basil
1/2 tsp oregano
salt and pepper to taste
1 cup mozzarella cheese, shredded
In a large pot, bring tomatoes, soup, water and peppers to a boil. Reduce heat cover and simmer for 15 minutes. Add pepperoni, mushrooms, and seasoning. Simmer 10 more minutes. Top with cheese and serve. Goes great with french bread.
Any leftovers freeze well.
I am guessing you could probably substitute the "pizza toppings" here to suit your fancy. And you could sneak in some more veggies if you wanted.
And since my garden is overflowing these days with tomatoes, we have been eating them in everything. This recipe sounds pretty healthy to me. (excepting the pepperoni, maybe) But here is some information on the tomato:
It is loaded with Lycopene which gives the tomato it's red coloring. Lycopene helps to prevent cancers, especially colon, prostate, lung and pancreas. Lycopene is more intense when you cook the tomato a bit which help break down the cell walls and release more of this nutrient.It is also better absorbed when eaten with a little fat. Tomatoes also contain Vitamin C and A.
Whole Wheat Bread
I know most of you have a delicious bread recipe. I am only putting this on the blog because I am really not good at making bread and this recipe always turns out for me.
Makes 2 loaves.
2 cups wheat flour
1/3 cup honey (or molasses)
1/3 cup oil
1 TBSP salt
1 TBSP yeast
2 3/4 cups water
4 cups white flour, plus more as needed. (You can do more wheat flour if you want, my kids can only handle so much wheat)
1) Mix and knead at least 10 minutes. ( I just throw mine in my Kitchen Aid for 10 min)
2) Cover and rise until double, usually 1-2 hours.
3) Form loaves and place in greased loaf pans. Rise again until loaves are 1 1/2 times in size, about 30-60 minutes.
4) Bake at 350 for 40 minutes until crust is golden brown. Remove immediately from pans.
Makes 2 loaves.
2 cups wheat flour
1/3 cup honey (or molasses)
1/3 cup oil
1 TBSP salt
1 TBSP yeast
2 3/4 cups water
4 cups white flour, plus more as needed. (You can do more wheat flour if you want, my kids can only handle so much wheat)
1) Mix and knead at least 10 minutes. ( I just throw mine in my Kitchen Aid for 10 min)
2) Cover and rise until double, usually 1-2 hours.
3) Form loaves and place in greased loaf pans. Rise again until loaves are 1 1/2 times in size, about 30-60 minutes.
4) Bake at 350 for 40 minutes until crust is golden brown. Remove immediately from pans.
Sweet Chicken
This recipe is fabulous! We eat ours on soft tacos. Just add sour cream and cheese on top.
6-8 boneless, skinless chicken breasts
1 cup apricot-pineapple jam
1 cup Catalina dressing
1/4 cup dry onion soup mix
Mix jam, dressing and soup mix together. Pour over chicken.
I throw it all in the crock pot at about 11:00am. After a few hours I shred the chicken and let it continue cooking until dinner.
(Recipe from Girlfriends on the Go, by Suzie Roberts)
6-8 boneless, skinless chicken breasts
1 cup apricot-pineapple jam
1 cup Catalina dressing
1/4 cup dry onion soup mix
Mix jam, dressing and soup mix together. Pour over chicken.
I throw it all in the crock pot at about 11:00am. After a few hours I shred the chicken and let it continue cooking until dinner.
(Recipe from Girlfriends on the Go, by Suzie Roberts)
Tuesday, October 7, 2008
Taco Casserole
Here is another one from the neighborhood exchange. We ate it over the weekend. It was pretty good. I have altered the recipe just a bit, here is my version of it.
2 (15 oz) cans chili
1 can diced tomatoes
1 pkg. taco seasoning
1/2 lb. ground turkey (or hamburger) browned and drained
1 pkg fritos
2 cups cheese
mix together chili, tomatoes, taco seasoning, 1 cup of cheese and browned turkey. Place mixture in 9 x 13 pan and top with chips. bake at 250 for 30 minutes. remove from oven and top with rest of the cheese. serve with sour cream, olives, tomatoes, etc.
Since everything just needs to be warmed thru, you could put this in your crock pot also. I would think putting it all in there for 3 hours or so on low (or serve if you have that setting) would do the trick. put the fritos and extra cheese on top of individual servings before eating. I think the fritos would get soggy in the crock pot.
2 (15 oz) cans chili
1 can diced tomatoes
1 pkg. taco seasoning
1/2 lb. ground turkey (or hamburger) browned and drained
1 pkg fritos
2 cups cheese
mix together chili, tomatoes, taco seasoning, 1 cup of cheese and browned turkey. Place mixture in 9 x 13 pan and top with chips. bake at 250 for 30 minutes. remove from oven and top with rest of the cheese. serve with sour cream, olives, tomatoes, etc.
Since everything just needs to be warmed thru, you could put this in your crock pot also. I would think putting it all in there for 3 hours or so on low (or serve if you have that setting) would do the trick. put the fritos and extra cheese on top of individual servings before eating. I think the fritos would get soggy in the crock pot.
Monday, October 6, 2008
Dr Pepper Roast
I know not everyone is as fond of Dr. Pepper as I am. If you want to substitute, I am sure Sprite or something diet would work, you could probably do caffeine free Dr. Pepper as well. My assumption is any type of pop will work, but I have only ever used the real red can.
I have tried lots of roast recipes. Some of them have turned out great. This one is the best, in my opinion. Make a big batch and use the leftovers for burrito filling. The meat just falls apart, so shredding it for burritos is not hard at all.
Roast (i usually get 2 lbs or so)
12 oz. can Dr. Pepper
1 package Lipton onion soup mix
1/2 - 1 tsp. Creole Seasoning (I could not find Creole Seasoning in Rexburg. I used Cajun spices instead. They are almost the same thing. And neither one makes this spicy in the least. but you can omit if you are worried)
Throw everything in your crock pot and cook it on low for about 6-8 hours. Or high 4-6.
Remove the roast and shred or slice for serving.
Remove about 1 1/2 cups drippings and add a few TBS flour to thicken. Heat in a saucepan and use as gravy.
Serve with mashed potatoes.
I have tried lots of roast recipes. Some of them have turned out great. This one is the best, in my opinion. Make a big batch and use the leftovers for burrito filling. The meat just falls apart, so shredding it for burritos is not hard at all.
Roast (i usually get 2 lbs or so)
12 oz. can Dr. Pepper
1 package Lipton onion soup mix
1/2 - 1 tsp. Creole Seasoning (I could not find Creole Seasoning in Rexburg. I used Cajun spices instead. They are almost the same thing. And neither one makes this spicy in the least. but you can omit if you are worried)
Throw everything in your crock pot and cook it on low for about 6-8 hours. Or high 4-6.
Remove the roast and shred or slice for serving.
Remove about 1 1/2 cups drippings and add a few TBS flour to thicken. Heat in a saucepan and use as gravy.
Serve with mashed potatoes.
Quinoa Muffins
The original recipe came from good 'ole Martha Stewart. I altered it a bit, so here is my version of it:*these are so good with butter or jam on them! They are easy to make ahead and freeze. They make a good quick hearty breakfast and have lots of protein.
1 cup quinoa, rinsed well
1/4 cup vegetable oil
2 cups whole wheat flour (white will work fine too)
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
2 cups whole wheat flour (white will work fine too)
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tsp cinnamon
handful of raisins (it is all I had, you can add more or omit)
3/4 cup warm water plus 4 heaps of powdered milk whisked together
handful of raisins (it is all I had, you can add more or omit)
3/4 cup warm water plus 4 heaps of powdered milk whisked together
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Rinse quinoa well. It has a coating on it that will taste bitter if not rinsed well. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
Meanwhile, combine all wet ingredients. Whisk together. Add all dry ingredients. Stir until incorporated. Add 2 cups cooked quinoa. Mix together well, but dont over mix. Divide into muffin pans
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Store in an airtight container up to 5 days. These freeze well too.
Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Store in an airtight container up to 5 days. These freeze well too.
Dont let quinoa scare you. It is easy to find. I have seen it at Winco and Broulims carries organic quinoa too.
Here are some interesting facts about quinoa. I have been reading a little about it lately, and what I have found is bottom line: this stuff is good for you. This is what wikipedia has to say about it:
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[5] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Because of all these characteristics, quinoa is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[5]
Italian Chicken
2-5 boneless skinless chicken breasts
1 jar of Prego
2-5 thick slices of mozzarella cheese
Italian breadcrumbs
Defrost your chicken, if frozen, then cut off the fat and tenderize. Then dip your chicken into the bread crumbs coating each side. Place chicken into a frying pan on medium-high heat with a tiny bit of butter and brown each side (about 4 minutes on each side) Then place the chicken in a 9x13 or 5x5 pan (depending on the amount of chicken). Put a slice of mozzarella cheese on each chicken, then cover with a jar of Prego.
Put in the oven at 350 degrees for one hour (or until the chicken is cooked through)
Serve the chicken with noodles of your choice
1 jar of Prego
2-5 thick slices of mozzarella cheese
Italian breadcrumbs
Defrost your chicken, if frozen, then cut off the fat and tenderize. Then dip your chicken into the bread crumbs coating each side. Place chicken into a frying pan on medium-high heat with a tiny bit of butter and brown each side (about 4 minutes on each side) Then place the chicken in a 9x13 or 5x5 pan (depending on the amount of chicken). Put a slice of mozzarella cheese on each chicken, then cover with a jar of Prego.
Put in the oven at 350 degrees for one hour (or until the chicken is cooked through)
Serve the chicken with noodles of your choice
Sunday, October 5, 2008
yummy chicken rolls
this recipe doesn't really have measurements you just put stuff in until it looks like the right consistency. you need...
Pillsbury cresent rolls
1 package cream cheese (8 oz.)
1 small can mushrooms
boiled chicken
cream of chicken soup
after you cook your chicken mix it with the cream cheese and the mushrooms. this mixture needs to be kind of thick. after your mixture is ready unroll your cresent rolls. spoon the mixture into the rolls and then roll them up. bake at 350 degrees for 11-13 minutes. your rolls should be slightly golden.
While you rolls are cooking add a little milk to your cream of chicken soup, and heat it up in the microwave. this is going to make the gravy that you pour on top of the rolls.
usually this recipe makes 8-10 rolls depending on how much mixture you put in the rolls.
Hope everyone enjoys. let me know how it goes.
Pillsbury cresent rolls
1 package cream cheese (8 oz.)
1 small can mushrooms
boiled chicken
cream of chicken soup
after you cook your chicken mix it with the cream cheese and the mushrooms. this mixture needs to be kind of thick. after your mixture is ready unroll your cresent rolls. spoon the mixture into the rolls and then roll them up. bake at 350 degrees for 11-13 minutes. your rolls should be slightly golden.
While you rolls are cooking add a little milk to your cream of chicken soup, and heat it up in the microwave. this is going to make the gravy that you pour on top of the rolls.
usually this recipe makes 8-10 rolls depending on how much mixture you put in the rolls.
Hope everyone enjoys. let me know how it goes.
Mealicious
You all have Andy to thank for the creative name of our blog! I sent out an invite to all the girls. And included a few guys if I had their e mails. If you think your husband will post, please get me his e mail address and I will include him in the authors.
Cant wait to see what everyone posts.
please remember to put a title on your post and also label them at the bottom. (down in the box that says LABELS FOR THIS POST) ie breakfast, dinner, crock pot, sweets, etc. This wil make things easier once we start getting more and more recipes on here. Thanks!
Cant wait to see what everyone posts.
please remember to put a title on your post and also label them at the bottom. (down in the box that says LABELS FOR THIS POST) ie breakfast, dinner, crock pot, sweets, etc. This wil make things easier once we start getting more and more recipes on here. Thanks!
Subscribe to:
Posts (Atom)
