Honolulu Chicken

Hi everyone!

Tomorrow we are having Honolulu Chicken for dinner. This is basically like a sweet and sour type chicken. You can use any pieces of chicken you like but I believe the recipe assumes you are using bone in chicken. If you use boneless, be sure to adjust the cooking time. We'll be serving this with rice and some type of vegetable.

Honolulu Chicken
Chandra (chaneden)

¼ cup flour
½ tsp salt
¼ tsp pepper
4 chicken thigh+ leg sections or drumsticks
2 tbsps vegetable oil
1 cup fruit preserves/marmalade (peach or a citrus like orange work well)
½ cup barbeque sauce
½ cup diced onion
2 tbsps soy sauce
1 green pepper cut into strips (optional)
1 8-oz can sliced water chestnuts, drained (optional)
White rice/Rice pilaf

Combine first 3 ingredients. Dredge chicken in flour mixture. Heat oil in large pan over medium-high heat. Add chicken and cook 2-3 minutes on each side until browned. Place chicken in a casserole dish. Combine preserves, barbeque sauce, onion and soy sauce. Spoon over chicken pieces. Bake chicken at 325 for 30 minutes. Add green pepper and water chestnuts if desired. The sauce will darken, but should not burn. If the sauce seems to be burning or drying out, cover dish. Bake another 15 minutes. Check for doneness after a total of 45 minutes. Can take up to an hour depending on size/amount of chicken.

Amy

Sausage Casserole, Honey-Balsamic Broiled Steaks, Dad's Kentucky Home Fries

Hi everyone!

Tomorrow I have to bring food to Mops and I'm taking a Sausage Casserole. This is more of a savory dinner dish but I thought it would be good to change things up a bit. Sometimes you get bored with a zillion egg dishes. For dinner, we are having Honey-Balsamic Broiled Steaks. I think you can use any steaks you have, you just may need to adjust your cooking time. I'll also be making Dad's Kentucky Home Fries which are your basic fried potatoes. We'll also be having green beans.

Sausage Casserole
Dottie (Hokiesmom)

1 bag of frozen hashbrowns
1 can cream corn
1 can whole kernel corn
1 can of Cream of Chicken soup
1 pkg of Polish sausage
8 oz sour cream
Cheddar cheese, grated as much as you like!

Combine all ingredients in a big baking dish. Bake at 350 for 1 hour. **My recipe calls for smoked sausage, but the Polish sausage has a better flavor. AND I semi-drain my whole kernel corn, ya need some of the liquid but not all of it.**

Honey-Balsamic Broiled Steaks
Amy - amylz

1 1/4 to 1 1/3 lb. shoulder petite tender steak
1/4 cup balsamic vinegar
2 tablespoons canola oil
1 1/2 tablespoons honey
2 garlic cloves, pressed
1 1/2 teaspoons chili powder
1/2 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
1/2 teaspoon freshly ground pepper

1. Trim steak, if necessary, and cut into 2-inch medaillons.
2. Stir together balsamic vinegar and next 7 ingredients in a large, shallow dish or zip-top plastic freezer bag; add medaillons, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.
3. Remove medaillons from marinade, discarding marinade. Place on a lightly greased wire rack in a heavy-duty aluminum foil-lined roasting pan.
4. Broil 6 inches from heat 6 to 8 minutes on each side or to desired degree of doneness. Remove steaks from oven, and let stand 5 minutes.
Yield: Makes 4 servings
Southern Living, MARCH 2008

Dad's Kentucky Home Fries
Amy - amylz
4 servings – All Recipes

2 tablespoons bacon drippings
4 large potatoes, peeled and sliced
1/2 Vidalia onion, chopped
salt and pepper to taste

1. Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

Amy

Homesteader Beef Pie

Hi everyone!

We are finally home from vacation so I'm back to cooking dinner. I actually did cook while on our trip but we did really easy, non-recipe type meals to keep it simple. Tomorrow we are having Homesteader Beef Pie. I love the idea of using crescent rolls to make a crust. The only change I'll make is I'll skip the cheese slices. If you have some spaghetti sauce or marinara, you could use that to make this super fast instead of the tomato paste and seasonings. I'll serve a green salad with this.

Homesteader Beef Pie
Sandy~Bettyinthekitchen

1 pound ground beef
1/2 cup chopped onion
1 can (5 1/2 oz.) tomato paste
1/2 tsp salt
1/4 tsp Italian seasoning
Dash of pepper
1 can (8 oz.) Pillsbury crescent rolls
6 process cheese slices

In a medium frying pan brown the ground beef. Add the onion and cook until tender. Drain off fat. Stir in tomato paste and seasonings. Lightly grease a 9 inch pie pan. Separate the crescent dough into 8 triangles. Place in the pie pan, pressing the triangles together, to form a crust. Fill with half of the meat mixture. Top with 3 cheese slices, then the rest of the meat. Bake at 375 degrees F. for 25 minutes, until the crust is golden brown. Cut each of the remaining 3 cheese slices into 4 lengthwise strips. Arrange the strips over the pie to form a lattice. Return to the oven until the cheese melts. Makes 4 to 6 servings.

Amy

Greek Dinner Salad

Hi everyone!

Here is a recipe for a Greek Dinner Salad. This would be delicious as a main dish served along with some grilled chicken or this would be great as a side to almost anything. I think this would definitely be company worthy. The only thing I would do is serve the feta on the side since that seems to be a personal preference. I love the idea of adding chickpeas to this and serving with the pitas is genius. This sounds yummy! For those of you who like to do a vegetarian dinner once a week, I think this salad would be great for that!

Greek Dinner Salad
Amy - amylz

1/4 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh dill
1 tablespoon extravirgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 cups shredded Romaine lettuce
3 cups diced tomato
1 cup thinly sliced red onion
3/4 cup (3 ounces) crumbled feta cheese
1 tablespoon capers
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 (19-ounce) can chickpeas, drained and rinsed
6 (6-inch) whole wheat pitas, each cut into 8 wedges

Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.

Yield: 6 servings (serving size: 2 cups salad and 8 pita wedges)

CALORIES 388 (29% from fat); FAT 14.8g (sat 3.8g,mono 4.8g,poly 1.4g); PROTEIN 15.7g; CHOLESTEROL 17mg; CALCIUM 173mg; SODIUM 779mg; FIBER 11.4g; IRON 4.8mg; CARBOHYDRATE 64.9g

Cooking Light, JULY 2003

Amy

Garlic Herb Chicken Marsala

Hi everyone!

Here is a recipe for Garlic Herb Chicken Marsala. If you haven't ever tried the McCormick Seasoning Blends, they are really good and go great on lots of things. So, don't hesitate to buy it. I like them over vegetables, chicken, pork, they're really good. This is a nice, almost sophisticated meal that is so simple. You'll be impressed with yourself.

Garlic Herb Chicken Marsala
Amy - amylz
Makes 4 servings.

2 tablespoons flour
4 teaspoons McCormick Garlic Herb Seasoning Blend
1/4 teaspoon salt
1 pound thinly sliced boneless skinless chicken breasts
2 tablespoons butter or oil
3/4 cup sliced mushrooms
1/2 cup chicken broth
1/2 cup sweet Marsala wine

1. Mix flour, Seasoning Blend and salt on large plate. Moisten chicken lightly with water. Coat evenly with flour mixture.
2. Melt butter in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes or until almost cooked through, turning once. Remove from skillet; keep warm. Add mushrooms; cook and stir 2 minutes.
3. Stir in chicken broth and wine. Cook and stir 3 minutes longer. Return chicken to skillet. Cook 1 to 2 minutes or until heated through.

Amy

Get Yo' Man Chicken

Hi everyone!

Here is a recipe for Get Yo' Man Chicken. I think there are many different versions of this chicken and this particular recipe comes from The Neey's on the Food Network. It uses chicken thighs which is great because it means this meal is very affordable. You serve this over rice, delicious!

Get Yo' Man Chicken
Amy – amylz
Recipe courtesy The Neely's

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Heat the oil in a 12-inch skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve. Pour off all but 1 tablespoon of oil from the pan. Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Amy

Honey Ribs and Rice Crockpot

Hi everyone!

Here is a recipe for Honey Ribs and Rice in the Crockpot. I'm not sure if this is for beef or pork ribs but I would think either would work fine.

Honey Ribs and Rice Crockpot
Cyndy

* 2 pounds extra-lean back ribs
* 1 can (10 1/2 ounces) condensed beef stock
* 1/2 cup water
* 2 tablespoons maple syrup
* 2 tablespoons honey
* 3 tablespoons soy sauce
* 2 tablespoons barbecue sauce
* 1/2 teaspoon dry mustard
* 1-2 cups quick cooking rice

If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients except rice in Crock-Pot; stir to mix. Add ribs. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Serve with rice.

Amy

FIESTA CHEESY CORN CAKES

Hi everyone!

Here is a recipe for Fiesta Cheesy Corn Cakes. I think these would be yummy with chili or even tacos. I like that you can add or omit whatever you like.

FIESTA CHEESY CORN CAKES
Sharon ---GatorGrrrl
makes 12 - 3 inch cakes

1 small package cornbread mix (8 ounce package)
1 egg, beaten
3/4 cup milk
1/2 cup corn
1/4 cup diced jalapenos (remove seeds to reduce heat, or you could use canned green chiles)
1/4 cup diced red bell pepper
1/2 cup sharp cheddar cheese
2 slices bacon, cooked and crumbled

Heat the griddle. Mix cornbread mix, beaten egg and milk together with a spoon. Stir in remaining ingredients. When griddle is hot, generously butter the pan holding the butter in a paper towel. Cook like pancakes and serve with butter and honey (optional)

Sharon's notes: Some cornbread packages are bigger or smaller than others, so adjust the milk if it seems too lumpy or stir in a couple tablespoons of pancake mix if it seems too runny. I used 1/4 cup each of sweet red peppers and jalapenos, but you could omit them or subsitute green chilis, grated onion, black beans, red onion etc. It's a very flexible recipe.

Amy

Gruyere Potato Gratin

Hi everyone!

Here is a recipe for Gruyere Potato Gratin. Don't let the title freak you out, this is basically cheesy potatoes. It looks delicious. If you can't find Gruyere (or don't want to pay for it) you could sub swiss but it won't be exactly the same. The thing I like about this recipe is it has 4 ingredients (plus salt and pepper). You can't beat that. This would be delicious with ham!

Gruyere Potato Gratin
Amy - amylz
Recipe courtesy Gourmet Magazine

1 pound large red potatoes
3/4 cup coarsely grated Gruyere
1 large egg
3/4 cup milk, heated just to boiling
Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Butter a 1-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander. In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyere and salt and pepper, to taste. In a small bowl whisk egg and add hot milk in a stream, stirring constantly. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes.

Amy

Four-Cheese Macaroni Casserole

Hi everyone!

Here is a recipe for Four-Cheese Macaroni Casserole. This is a baked macaroni and cheese dish. I love mac and cheese recipes that use different types of cheese.

Four-Cheese Macaroni Casserole
(Amy-baby)

3 cups uncooked elbow macaroni
3 Tbs. butter
1/3 cup flour
2 2/3 cup milk
dash of ground nutmeg
salt and pepper to taste
1/2 cup grated fresh parmesan cheese
3/4 cup shredded EXTRA-sharp cheddar cheese
1/2 cup shredded fontina cheese or Swiss cheese
3 oz Velveeta cheese

Topping:
1/2 cup dried breadcrumbs
2 Tbs. melted butter

Preheat the oven to 375*. Spray a 2-quart casserole with cooking spray and set aside. Cook macaroni in boiling water for 5 - 6 minutes, or until al-dente. Drain and return to pot. In a large saucepan, over medium heat, melt the 3 Tbs. butter. Stir in the flour and cook for 2 minutes, stirring constantly. Gradually add milk, stirring with a wire whisk until blended. Add nutmeg, salt and pepper. Cook, stirring constantly, until thickened. Add cheeses, and stir until all cheeses are melted. Pour cheese mixture into the pot over the cooked macaroni. Stir well to combine. Pour into the prepared casserole dish. In a small bowl, combine the melted butter and dried breadcrumbs. Sprinkle over the top of the casserole. Bake for 30 minutes or until bubbly.

Amy

Easy Pizza Pasta Casserole

Hi everyone!

Here is a recipe for Easy Pizza Pasta Casserole. Do note that this recipe makes 2 big casseroles or 4 square pans. If you only need 1, cut the recipe in half.

Easy Pizza Pasta Casserole
Katie (Katiedid)

2 lbs ground beef or ground venison
1 large onion, chopped
1 clove garlic, minced
1 tsp Italian seasoning
2 T olive oil
2 (26 oz) jars spaghetti sauce
16 oz rotini pasta, cooked and drained
5 c shredded mozzarella cheese (20 oz) )
8 oz sliced pepperoni

Brown ground beef, onion, garlic and seasoning in oil. Drain. Stir in pasta, spaghetti sauce and 3 cups cheese. Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans. Sprinkle with remaining cheese. Top with pepperoni. Cover and freeze up to 3 months. To cook now: Bake uncovered at 350 F for 25-30 minutes, until heated through. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 F for 35-40 minutes, until hot.

Katie's Notes: The first time I made this I used cooked beef and onion that I had frozen and instead of using the pepperoni, I cooked and sliced 2 hot Italian sausages and just mixed them into the mixture. I also used a 5 cheese Italian blend instead of the mozzarella. The second time I used about 4 oz of pepperoni and 2 pkg Italian cheese blend and 1 pkg Pizza cheese.

Amy

Oven-Roasted Herbed Vegetable Chips

Hi everyone!

I am planning to make these up for snacks this week. These would be good as a side for dinner as well. I like the idea of this a lot and may try a few other veggies in addition to the ones listed here.

Oven-Roasted Herbed Vegetable Chips
Amylz – WW website
Servings: 4

4 sprays olive oil cooking spray
1 medium zucchini, sliced crosswise into 1/8-inch-thick slices
1 medium yellow summer squash, sliced crosswise into 1/8-inch-thick slices
2 small sweet potato(es), peeled and sliced crosswise into 1/8-inch-thick slices
2 large carrot(s), peeled and sliced diagonally into 1/8-inch-thick slices
1 tsp kosher salt, or to taste
1 tsp fresh oregano, or to taste

Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray. Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano. Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.

Notes Use a mandolin to evenly slice the vegetables if you have one.To keep chips crisp, store in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.

Amy

Hearty Vegetable Beef Barley Soup

Hi everyone!

Tomorrow we are having Hearty Vegetable Beef Barley Soup for dinner. I think soup is one of my most favorite foods. I especially love healthy soups! This recipe does call for ground beef but I think this would be a great soup to use any leftover meat you have like roast or steak. I'll be serving giant whole wheat rolls with this!

Hearty Vegetable Beef Barley Soup
from The Healthy Firehouse Cookbook janetny

1 lb. lean ground sirloin (90% lean)
1/2 cup chopped onion
2 medium carrots, chopped
2 garlic cloves, chopped
4 1/2 cups low-sodium beef broth
1 cup barley
6 oz. can tomato paste
2 TBS copped parsley
1/2 tsp salt (I used more)
1/2 tsp black pepper
2 cups fresh or thawed frozen corn
5 oz. green beans
1 cup fresh or thawed frozen peas

In large skillet, cook the ground meat, onion, carrots, and garlic till no longer pink, stirring often. Drain the fat, and transfer to a large soup pot. Stir in the beef broth, barley, tomato paste, parsley, salt and pepper. Bring to a boil over, then reduce heat to low and simmer, partially covered, for almost 2 hours, until the barley is tender. Add the corn, green beans, and peas, and cook for about 15 mins. till the beans are tender. Serve hot.

Amy

Garlic Pork Roast, Garlic Red Potatoes

Hi everyone!

Tomorrow we are having a Garlic Pork Roast. You need to sear this first but then it goes in the crockpot. On the side we're having Garlic Red Potatoes and a vegetable, probably green beans.

Garlic Pork Roast (5 PTS)
OP???

3 1/2 pounds pork boneless loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion -- sliced
3 cloves garlic -- peeled
1 cup fat-free chicken broth or water

Trim excess fat from pork. heat oil in 10 inch skillet over medium high heat. cook pork in oil about 10 minutes turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onion and garlic in 3 ½ to 6 quart slow cooker. Place pork on onion and garlic. Pour broth over pork. Cover and cook on low heat setting for 8-10 hours or until pork is tender. Per Serving; 203 Calories; 8g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; 72mg Cholesterol; 322mg Sodium.

Garlic Red Potatoes
Amy – amylz
All Recipes Yields: 4 servings

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic 1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Amy

Golden Chicken with Noodles

Hi everyone!

Tomorrow we are having Golden Chicken with Noodles for dinner. We don't really care for cream of chicken soup so I'll probably use something different. I'll use some whole wheat pasta instead of egg noodles as well. You just throw this all in the crockpot and it will be done when it's time to eat. You do need to cook your noodles seperate though. We will have a salad with this.

Golden Chicken with Noodles
OP???
From: Campbell's Kitchen Serves: 8

2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 tbsp. Dijon-style mustard
1 1/2 tsp. garlic powder
8 large carrots, thickly sliced
8 skinless, boneless chicken breasts
8 cups hot cooked egg noodles
Chopped fresh parsley

MIX soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. COVER and cook on LOW 7 to 8 hr.* or until done. SERVE over noodles. Sprinkle with parsley. TIP: *Or on HIGH 4 to 5 hr.

Amy

Fast and Friendly Meatballs

Hi everyone!

Tomorrow we are having Fast and Friendly Meatballs for dinner. My family loves spaghetti and since it's Valentine's Day, this is a good way to show them I love them! If you've never made your own meatballs, you're going to love this. Trust me, you'll never go back to frozen meatballs again. They're so easy to make and when you bake them they're super good. If you don't like ground turkey, feel free to use ground beef. I'll also be serving some pasta and sauce (probably Prego because it's John's favorite) and a green salad.

Fast and Friendly Meatballs
Leslie(2beautifulbambinos) via allrecipes

2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. Serve with pasta and sauce or however you'd like.

** Leslie's Notes** I added 2 tablespoones parm. cheese, some salt, pepper, garlic powder, and onion powder.

Amy

Honolulu Chicken

Hi everyone!

Tomorrow we are having Honolulu Chicken for dinner. I like that you can use dark meat chicken (it's way more affordable) and I like that you can sort of make this whatever flavor you like by changing the preserves. I always have orange marmelade in the fridge so I'll be using that. We'll also be having green beans.

Honolulu Chicken
Chandra (chaneden)

¼ cup flour
½ tsp salt
¼ tsp pepper
4 chicken thigh+ leg sections or drumsticks
2 tbsps vegetable oil
1 cup fruit preserves/marmalade (peach or a citrus like orange work well)
½ cup barbeque sauce
½ cup diced onion
2 tbsps soy sauce
1 green pepper cut into strips (optional)
1 8-oz can sliced water chestnuts, drained (optional)
White rice/Rice pilaf

Combine first 3 ingredients. Dredge chicken in flour mixture. Heat oil in large pan over medium-high heat. Add chicken and cook 2-3 minutes on each side until browned. Place chicken in a casserole dish. Combine preserves, barbeque sauce, onion and soy sauce. Spoon over chicken pieces. Bake chicken at 325 for 30 minutes. Add green pepper and water chestnuts if desired. The sauce will darken, but should not burn. If the sauce seems to be burning or drying out, cover dish. Bake another 15 minutes. Check for doneness after a total of 45 minutes. Can take up to an hour depending on size/amount of chicken.

Home-Style Mashed Potatoes
Amy – amylz
All Recipes Yields: 8 servings

3 pounds red potatoes, quartered
2 teaspoons salt, divided
1/4 cup milk
5 tablespoons butter or margarine
1/4 teaspoon white pepper

1. Place potatoes in a large saucepan or Dutch oven; cover with water. Add 1 teaspoon salt. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until very tender.
2. Drain potatoes well and place in a large mixing bowl. Add 1/4 cup milk, butter, pepper and remaining salt. Beat on low speed until potatoes are light and fluffy, adding remaining milk if needed.

Amy

GREEN CHILE CHICKEN NOODLE CASSEROLE

Hi everyone!

Here is a recipe for Green Chile Chicken Noodle Casserole. I love how simple this recipe is and it looks like it would be very family friendly if your family likes their food a little spicier. It's also a great way to use up leftover cooked chicken.

GREEN CHILE CHICKEN NOODLE CASSEROLE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 (16 ounce) package egg noodles
3 cups cooked chicken
1 (16 ounce) container sour cream
2 cups shredded Monterrey Jack cheese
1 (15 ounce) can green enchilada sauce
1 (4 ounce) can chopped green chilies

Cook egg noodles to al dente. Once cooked, drain noodles and add all ingredients while noodles are still hot. Pour into a greased 9 x 13 pan. Sprinkle with more cheese if desired. Bake in 350 degree oven until heated through. * Amy’s notes: I had to use a Colby-Jack blend, since they were out of plain Monterrey Jack. I had to use red enchilada sauce instead of green for the same reason. I also added some seasoning salt and chili powder to give it a little more flavor. Next time, I’ll add a can of corn and see how it tastes.

Amy

Grown Up Mac and Cheese

Hi everyone!

Here is a recipe for Grown Up Mac and Cheese. I would love to make this just to try it but I would be the only one eating it and I definitely don't need to eat a pan of mac and cheese, especially one with bacon in it. I have made mac and cheese in the past with bleu cheese and it's delicious! This would be a super dish to share when you're having dinner with friends. If you try this, let me know! Yum!

Grown Up Mac and Cheese
Amy – amylz
Barefoot Contessa

4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Amy

Grandma Mack’s Breakfast Casserole

Hi everyone!

Tomorrow we are having another breakfast for dinner night. This time I'm going with Grandma Mack's Breakfast Casserole. This is a great dish to take to a potluck or a Mops meeting. For my family, I leave off the cheese but that's the only real big change I make. We'll also be having fresh fruit.

Grandma Mack’s Breakfast Casserole
Tina~momto2cuties

1 Tube Refrigerated Crescent Rolls (8 Oz)
2 Cups Jimmy Dean Breakfast Sausage Cooked and Crumbled
6 Eggs (beaten)
½ Cup Milk
Salt & Pepper
2 Cups Frozen Hash brown Potatoes (thawed)
1 ½ Cups Shredded Cheddar or Monterey Jack Cheese

Arrange Crescent rolls on the bottom of a 13x9 in baking dish. Place cooked meat on top of the crescent rolls. Beat the eggs and milk and set aside. Layer the hash browns over the meat and sprinkle with salt and pepper. Pour egg mixture over the hash brown. Top with shredded cheese. Bake at 375* for 30 minutes

Amy

Greek Salad with Oregano Marinated Chicken

Hi everyone!

Tomorrow we are having a Greek Salad with Oregano Marinated Chicken. It looks like a long list of ingredients but it's really quite simple. You need to marinate the chicken first, make the salad, cook the chicken and then serve. My kids love salad so I'm sure this will go over really well. We'll also be having rolls.

Greek Salad with Oregano Marinated Chicken
Amy - amylz
Recipe courtesy Dave Lieberman

For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad. Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving. To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic. Toss salad just before serving and fan chicken out on top.

Amy

French Toast Waffles

Hi everyone!

Tomorrow we are having French Toast Waffles for dinner. My family, like most, loves breakfast for dinner. Believe it or not, I'm not a breakfast food fan but I do like to make my family happy so I give in every once in a while. The French Toast Waffles are kind of a cool idea. You make french toast but then you cook it on your waffle iron. Fun, right? I think the trick is going to be to use a pretty thich piece of bread so it doesn't burn. To go along with this we'll be having fresh fruit.

French Toast Waffles
Bren

Cooking spray
1 cup milk
1 Tbs. sugar
1 Tbs. butter, melted
1 Tsp. vanilla extract
1/2 tsp. cinnamon
2 large eggs, lightly beaten
16 slices day-old French bread

Coat waffle iron with cooking spray and preheat. Combine milk and next 5 ingredients; stir well with a whisk. Place bread in a 13" x 9" baking dish; pour milk mixture over bread; turning to coat. Let stand 5 minutes. Place 4 bread slices on hot waffle iron. Cook 3-5 minutes or until done; repeat with remaining bread. Makes 4 servings of 4 waffles each.

Amy

Hearty Pasta Sauce

Hi everyone!

Tomorrow we are having Spaghetti for dinner. I am starting with a Hearty Pasta Sauce. This is a really easy and basic sauce to make. You just want to make sure you give it enough time to simmer for the flavors to come together. We'll be having some whole wheat spaghetti noodles with this and a green salad.

Hearty Pasta Sauce:
(Jessica)

1 lb ground beef or turkey
1/4 cup olive oil
1 tsp dried basil
1 onion, finely chopped if desired
2-3 cloves coarsely chopped garlic if desired
1 (28 oz) can crushed tomatoes
1 (29 oz) can tomato sauce
salt & pepper to taste

*Add olive oil to heated large skillet (use a large sauce pot if needed)
*Sauté onion just until no longer opaque
*Add meat & brown it.
*Season with salt and pepper as desired.
*Cook until meat is cooked through & crumbly.
*Add crushed tomatoes and tomato sauce directly to the meat.
*Add basil & garlic.
*Season to desired preference.
*Simmer for 45 min to 1 hour, stirring occasionally.

Amy

Egg Foo Yung, Honey-Glazed Carrots

Hi everyone!

Tomorrow we are having Egg Foo Yung for dinner. This uses a lot of different meats so this is a great recipe to know you're making a couple weeks ahead of time and then you can save all the different cooked meats from other meals you make. I think that's way easier than trying to cook it up when you need it. So this dish is basically scrambled eggs with a bunch of veggies and meat in it. My boys will love this! It's also a great way to introduce your kids to some new veggies. On the side, we'll be having some Honey Glazed Carrots. You can use baby carrots or you can slice some regular carrots.

Egg Foo Yung
(Momto4in4)

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together. Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside. To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth.

Honey-Glazed Carrots
Amy – amylz
Makes 6 servings.

1 (2-lb.) bag baby carrots
2 tablespoons butter
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt
1 tablespoon chopped fresh mint
Freshly ground pepper to taste

1. Bring carrots and water to cover to a boil in a 3-qt. saucepan over high heat; reduce heat to medium, and cook 15 to 20 minutes or just until carrots are tender. Drain.
2. Melt butter in a large skillet over low heat; stir in sugar, honey, and salt. Add carrots, and cook, stirring constantly, 5 to 8 minutes or until carrots are glazed. Sprinkle with mint and pepper to taste.

Charlotte Bryant, Greensburg, Kentucky , Southern Living, DECEMBER 2007

Amy

Farfalle with Butternut Squash, Sage and Crispy Prosciutto

Hi everyone!

Here is a recipe for a really yummy pasta dish. First off, you can use any cut of pasta you like but the farfalle (bowties) are always cool I think. Proscuitto de Parma can be found in the deli section of the super market but I think if you wanted to save money you could use thinly sliced ham. If you don't want to cut up your own butternut squash, you can buy it already cubed in the frozen section. I bet this is a really pretty dish when done.

Farfalle with Butternut Squash, Sage and Crispy Prosciutto
(amylz – Barilla Recipe)
Servings: 4-6

1/4 cup extra virgin olive oil, divided
1 cup prosciutto di Parma, julienne
1 cup (3 medium) shallots, chopped
5 cups (2 pounds) butternut squash, diced
1 sprig sage
3 cups chicken broth
to taste salt
to taste freshly ground black pepper
1 box (16 ounces) BARILLA Farfalle
1/4 cup Parmigiano cheese, grated

BRING a large pot of water to a boil. HEAT 1 tablespoon olive oil in a small skillet. Add prosciutto and sauté until crispy. Set aside. HEAT remaining olive oil in a large skillet. Add shallots and sage; sauté until translucent. Add butternut squash and sauté for 3-5 minutes.
ADD broth. Simmer until the squash is tender. Discard sage sprig. PROCESS one third of the sauce in a blender until smooth. Combine with the remaining sauce mixture. COOK pasta according to directions. Drain and toss pasta with sauce. Stir in the cheese. TOP with crispy prosciutto and serve

Amy

Chicken Stroganoff

Hi everyone!

Here is a recipe for Chicken Stroganoff. Obvisouly this is just like beef stroganoff but with chicken instead. It's from Cooking Light so it uses lighter ingredients to bring the fat and calories down for you!

Chicken Stroganoff
Kirsten-via Cooking Light magazine

4 turkey-bacon slices
1 1/2 cups chopped onion
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 garlic cloves, minced
1 (8-ounce) container reduced-fat sour cream
2 tablespoons all-purpose flour
4 cups hot cooked medium egg noodles

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and chicken to drippings in pan; sauté 6 minutes. Add bacon, broth, salt, pepper, paprika, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine the sour cream and flour, stirring until smooth. Add sour cream mixture to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring constantly. Serve over egg noodles. Yield: 4 servings (serving size: 1 cup stroganoff and 1 cup noodles)

NUTRITION PER SERVING
CALORIES 514(25% from fat); FAT 14.1g (sat 6.4g,mono 4.3g,poly 1.7g); PROTEIN 41.1g; CHOLESTEROL 162mg; CALCIUM 154mg; SODIUM 770mg; FIBER 3.1g; IRON 2.4mg; CARBOHYDRATE 53.3g

Kirsten's notes: I added a cup of sliced cremini mushrooms during the sauteing part.

Amy

Harvest Beef Stew

Hi everyone!

Tomorrow we are having Harvest Beef Stew for dinner. I love the idea of making a stew in the oven. It's so Little House on the Praire! I love it! This is a pretty straight forward recipe and I imagine it would work in the crockpot or on the stovetop as well. We'll also be having whole wheat rolls.

Harvest Beef Stew
Michelle (MMmom) from Betty Crocker

2 pounds cubed stew beef
1/3 cup fresh basil OR 1 tsp dried
1 Tbsp cumin seed
1 tsp salt
4 medium carrots, cut into 1 " pieces
4 garlic cloves, minced
2 small onions, cut into wedges
2 (16 oz) cans tomatoes, undrained
2 ears fresh corn, cut into fourths OR 1 (10 oz) package frozen corn kernels
8 small new potatoes (1 lb), cut in half
2 small zucchini, thinly sliced

Heat oven to 325. Mix all ingredients except for corn, potatoes, and zucchini in a large Dutch oven (5 qt or larger). Break up the tomatoes. Cover and bake for about 2 1/2 to 3 hours total. During the first 1 1/2 hours, stir 2-3 times. After the first 1 1/2 hours, add the corn and potatoes. Cover and bake an additional 1 to 1 1/2 hours longer, or until vegetables are tender. Remove from oven and stir in zucchini. Cover and let stand for 10 minutes, or until zucchini are tender.

Amy

Chicken Pot Pie

Hi everyone!

Tomorrow we are having Chicken Pot Pie for dinner. This is a great way to use up all the leftover chicken you have in the freezer. You can use whatever blend of veggies you like. We'll be having a nice salad with this.

Chicken Pot Pie
airforce_wife_char

2 pie crusts (I use Pillsbury pre-made crusts)
1/3 C butter
1/3 C flour
1 large garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
1 1/2 C water
2/3 C milk
2 chicken bouillon cubes
2 C cooked cubed chicken
1 C frozen mixed veggies

Melt butter in saucepan. Stir in flour, garlic, S&P until blended. Gradually stir in water, milk, and bouillon. Bring to a boil and stir constantly for 2 minutes. Mixture will be thick. Remove from heat and stir in chicken and veggies. Pour into pie crust, top with the other crust, and bake at 425 for 30-35 minutes.

Char's notes: For the chicken I usually just brown it in olive oil but be careful not to over cook it. I've also just put some breasts in the crock pot in the morning with some seasonings so that it made it even easier when it came time to make the pie. You could also use a rotisserie chicken too!

Amy