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Sunday, September 15, 2013

Back to School

Back to school means back to menu planning.

Monday: (Mexican Monday) Taco Lasagna
Tuesday: Grilled Smoked Pork Chops, au gratin potatoes, grilled zucchini and asparagus (coat in olive oil and garlic before placing on grill)
Wednesday: Spaghetti with spaghetti squash
Thursday: Bacon Wrapped honey dijon chicken, green beans, Lipton Asian Sides Fried rice
Friday: Slow Cooker Philly Chicken

Recipe Links
Green Beans
Philly Chicken
Honey Dijon Chicken

Here's my Taco lasagna recipe:

ground taco meat
shredded mexican cheese blend
refried beans or black beans
cream of chicken soup
can corn
sour cream

Brown taco meat, mix in a bowl the cream of chicken soup, drained corn, black beans.  Place tortilla in rectangle or square pan.  Spread soup mixture on tortilla, sprinkle meat and cheese.  Keep layering as desired.  Top with more cheese and bake for 30 mins at 375.  Top with lettuce, tomatoes, and sour cream.

Monday, October 17, 2011

Slow Cooker Italian Chicken

I made this chicken tonight for my family.  It is a new family favorite!

1 package of chicken thighs (You can use chicken breast, I don't like how dry chicken breast comes out in the slow cooker.)
1 carton of cream cheese
2 packets of Italian dressing mix
2 cans cream of chicken soup
1 red and 1 green pepper

First add the chicken thighs to the bottom of the slow cooker.  Sprinkle the italian packets over the chicken.   On the stovetop, cook the cream of chicken soup and the cream cheese.  Once it's all mixed, pour over chicken and add the peppers.  Cook on low for 4-6 hours.  This can be served over noodles of any kind as well as rice.  
P.S. I think next time I make this I will also add some mushrooms.


Thursday, August 25, 2011

Here's some easy fall recipes and dinner ideas.

Schwan's has a new slow cooker recipe I'm so excited to try: Slow Cooker Chicken and Corn Enchiladas
1 can (10.75 oz)cream of mushroom soup, undiluted
1 container (8 oz)sour cream
1 can (4.5 oz)green chilies, chopped
1/2 bagDiced Chicken Breast Meat (#514), thawed
2 cupsSuper Sweet Cut Corn (#773), frozen
can (10 oz)enchilada sauce
12 (6 inch)corn tortillas
2 cupsshredded cheddar cheese

1.  Stir together soup, sour cream and chilies.
2.  Fold chicken and corn into the soup and sour cream mixture.
3.  Pour half a can of enchilada sauce on bottom of a medium-sized (4-5 qt) slow cooker and arrange half of cut tortillas pieces over sauce.
4.  Spread half of chicken mixture over cut tortilla and enchilada sauce and top with half of cheese. 

5.  Repeat layer, starting with remaining enchilada sauce and cut tortillas.

6.  Cook on low setting for 4-6 hrs.
Tip: If you're a black bean fan...go ahead and add some.

Here's another fun recipe fore mini meatball subs
 I love the Pioneer Woman!
  • 1 pound Ground Chuck Or Ground Beef
  • 1/2 cup Panko Or Other Bread Crumbs
  • 1 clove Garlic, Minced
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 1/2 cup Milk
  • 2 Tablespoons Olive Oil
  • 1/2 whole Medium Onion, Diced
  • 1 jar (large) Marinara Sauce
  • 12 whole Dinner Rolls (or Slider Rolls)
  • 4 slices Provolone Cheese, Cut Into Four Wedges Each

Preparation Instructions

Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.
Serve immediately!

I was also thinking about a fun chicken and dumpling recipe for the slow cooker. A friend of mine uses and loves AllRecipe's recipe. I really want to change it up to add some veggies and extra flavor so here goes:

1 Rotisserie Chicken
1 can cream of chicken soup
1 can chicken broth
1/2 tub cream cheese
1/2 tsp thyme
1/2 tsp rosemary
2 large carrots finely sliced
2 large celery stalks sliced
2 tbs butter

Place the chicken, soup, butter, spices, and veggies in the slow cooker and cover. Cook for 5-6 hours.
Approximately 30 minutes before serving, place the biscuit dough in around the top of the cooker until dough is fully cooked.

Saturday, June 4, 2011

Menu Plan for the week of June 4-June 11

Tonight- Grilled tilapia and shrimp skewers served with pineapple coleslaw

Sunday- Grilled balsamic vinaigrette tenderloin with grilled zucchini and squash- Regular pork tenderloin sliced down the middle and marinated with balsamic vinaigrette, honey, and olive oil for the day before grilling.

Monday- Marinated chicken breast with grilled asparagus

Tuesday- Turkey sausage grilled served with baby roasted potatoes (my version is similar to twice baked potatoes)

Wednesday- Left overs

Thursday- Smoked chicken with a garden salad

Friday-  Almond chicken salad sandwiches with pasta salad- Recipes posted on FB

Saturday-  BBQ beef sandwiches with corn and tomatoes- This is a summer "regular" on our menu.  Recipe previously posted on here.

Friday, April 15, 2011

Foil Packs-A camping must!!!

Foil Packs are an absolute when we go camping.  This is a tradition for our family.

  • Large pkg of ground beef
  • bag of potatoes
  • yellow onions
  • green and red peppers
  • garlic, salt, and pepper
  • olive oil
  • butter
  • Shrimp is optional
Lay out foil squares, in the middle add loose hamburger (the amount needed to make a patty), sliced potatoes, onion, and peppers.  Top with butter and olive oil and spices.  Wrap up and bury in hot coals for about 10-20 minutes depending on the heat of the coals.  We make about 5 packs for our family and we have plenty of it left over.

Menu Plan for the week of April 18-24th

This week will be a little tricky.  We will be camping for part of it.

Monday: Marinated chicken breast with angel hair pasta
Tuesday: Ham, Turkey, and Cheese Paninis served with pasta salad
Wednesday: Grilled Fish-Cod, Mahi Mahi, or Halibut- served with pineapple coleslaw
Thursday: Sandwiches on the go
Friday: Teriyaki Chicken Kebobs served with grilled asparagus and cucumber-tomato salad
Saturday: Foil Packs
Sunday: Easter

This menu is subject to change due to the holiday and travel.

Cucumber-Tomato Salad

  • Cherry Tomatoes 
  • 2 Cucumbers
  • Feta Cheese
  • Red onion
  • Salt and Pepper
  • Dill
  • Ranch Dressing
Slice cucumbers with the skin, slice tomatoes once, dice your onion.  Mix all ingredients in a large bowl according to preference.  Allow to sit in the refrigerator for at least an hour to the flavors can mix.

Angel Chicken

  • Chicken Breast
  • 1tbsp. vegetable oil (optional)
  • 1 8oz. pkg shiitake mushrooms, stems removed and caps sliced
  • 1 6oz. pkg. button mushrooms, sliced
  • 1/4 C. butter
  • 1- 0.7 ounce envelope italian dry salad dressing mix
  • 1/2 of an 8oz. tub cream cheese
  • 1 can golden mushroom soup
  • 1/2 C. dry white wine
  • 2 C. hot rooked rice or angel hair pasta
  • Sliced green onions or snipped fresh chives
Brown chicken on both sides, combine mushrooms.  In a separate pan, melt butter, stir in dressing mix.  Stir in mushroom soup, cream cheese and white wine, until cheese is melted; pour over chicken.